1 00:00:00,160 --> 00:00:04,280 Speaker 1: You were listening to Ruthie's Table four in partnership with Montclair. 2 00:00:09,000 --> 00:00:19,440 Speaker 2: Was not con god most fancier. 3 00:00:21,720 --> 00:00:24,959 Speaker 3: When I'm asked why I love Mexico and why we 4 00:00:25,040 --> 00:00:28,960 Speaker 3: return every year for nearly thirty years, the answer is 5 00:00:29,320 --> 00:00:34,720 Speaker 3: the culture, cities, food, the seas, the mountains, the history. 6 00:00:35,200 --> 00:00:38,720 Speaker 3: But what I really love most are the people. And 7 00:00:38,840 --> 00:00:42,760 Speaker 3: Frida Escobedo is one of those people. We met in 8 00:00:42,800 --> 00:00:47,040 Speaker 3: twenty eighteen. She had just won the international competition to 9 00:00:47,080 --> 00:00:51,760 Speaker 3: design the Serpentine Gallery's annual summer pavilion. Richard was on 10 00:00:51,800 --> 00:00:55,600 Speaker 3: the jury. Her building brought the refined spirit of Mexico 11 00:00:55,720 --> 00:00:59,000 Speaker 3: to Hyde Park. Richard and I gave a fabulous party 12 00:00:59,120 --> 00:01:03,960 Speaker 3: celebrating this bright and beautiful young architect not long after 13 00:01:04,080 --> 00:01:07,400 Speaker 3: living in Mexico for four months. In a difficult time, 14 00:01:07,520 --> 00:01:12,080 Speaker 3: Frieda made the impossible possible with her care and concern 15 00:01:12,200 --> 00:01:16,120 Speaker 3: for us both. In the years since, Frida has become 16 00:01:16,360 --> 00:01:20,240 Speaker 3: one of the world's great architects. Along with other projects, 17 00:01:20,240 --> 00:01:24,120 Speaker 3: she's reimagining the contemporary and modern galleries at New York's 18 00:01:24,120 --> 00:01:28,399 Speaker 3: Metropolitan Museum of Art, the first woman architect to be appointed. 19 00:01:29,040 --> 00:01:32,760 Speaker 3: Today in the River Cafe, we're making deep Fried zucchini flowers. 20 00:01:33,319 --> 00:01:37,120 Speaker 3: Their stunning colors remind me of our beautiful Mexico, and 21 00:01:37,160 --> 00:01:40,959 Speaker 3: when she's not with me, the zucchini flowers remind me 22 00:01:41,120 --> 00:01:41,640 Speaker 3: of frieda. 23 00:01:42,720 --> 00:01:42,880 Speaker 2: Hi. 24 00:01:43,000 --> 00:01:45,000 Speaker 4: Really, it's so nice to be with you again. 25 00:01:45,160 --> 00:01:47,480 Speaker 3: Nice to have you here. We have lots to talk 26 00:01:47,520 --> 00:01:50,240 Speaker 3: about it. But the first thing, why don't we read 27 00:01:50,280 --> 00:01:53,560 Speaker 3: the recipe? So people listening to you can learn how 28 00:01:53,560 --> 00:01:54,840 Speaker 3: to make zucchini flowers. 29 00:01:55,040 --> 00:02:00,520 Speaker 5: Okay, deep fried zucchini flowers. So for six people. Recipe 30 00:02:00,600 --> 00:02:04,920 Speaker 5: quantity of batter twenty four zucchini flowers, seven hundred and 31 00:02:04,920 --> 00:02:09,720 Speaker 5: fifty million liters, some flower oil and sea salt, and 32 00:02:09,800 --> 00:02:12,400 Speaker 5: the recipes. Make the batter and let it rest for 33 00:02:12,440 --> 00:02:16,560 Speaker 5: thirty minutes. And to prepare the flowers, remove the stamens 34 00:02:16,560 --> 00:02:19,040 Speaker 5: from the center and the green sepals from. 35 00:02:18,919 --> 00:02:21,840 Speaker 4: The base of each flower. Keep the stalks attached. 36 00:02:22,440 --> 00:02:24,920 Speaker 5: Heat the oil until hot about one hundred and eighty 37 00:02:24,960 --> 00:02:28,640 Speaker 5: centigrees in a deep pan, and dip the flowers, holding 38 00:02:28,680 --> 00:02:31,560 Speaker 5: them by the stalks, into the batter. Top off any 39 00:02:31,560 --> 00:02:33,680 Speaker 5: excess batter on the side of the bowl, and place 40 00:02:33,720 --> 00:02:37,119 Speaker 5: them one at a time into the hot oil. Turn 41 00:02:37,160 --> 00:02:39,760 Speaker 5: the flowers over in the oil as they become golden. 42 00:02:40,240 --> 00:02:43,919 Speaker 5: Remove the flowers when crisp and drain on the kitchen paper, 43 00:02:44,800 --> 00:02:46,799 Speaker 5: Scatter with sea salt, and eat immediately. 44 00:02:47,160 --> 00:02:49,399 Speaker 2: Do you like them? I love them and I had 45 00:02:49,639 --> 00:02:51,720 Speaker 2: Would you if you ever cooked them? Would you ever 46 00:02:51,760 --> 00:02:56,440 Speaker 2: have a recipe? And here they are, there's the zucchini flowers. 47 00:02:56,440 --> 00:02:58,920 Speaker 3: An Archie has just brought them in the chef at 48 00:02:58,919 --> 00:03:01,760 Speaker 3: the River Cafe. Would you like to talk about the 49 00:03:01,840 --> 00:03:03,440 Speaker 3: zucchini flowers that you just made? 50 00:03:03,639 --> 00:03:07,440 Speaker 2: Yes? So these are zucchini flowers. 51 00:03:07,560 --> 00:03:11,200 Speaker 6: They're part of the Fritto Misto dish today, so they're 52 00:03:11,240 --> 00:03:16,160 Speaker 6: being served alongside scallops, cuttlefish, zucchini batons, and sage and lemon. 53 00:03:16,800 --> 00:03:20,080 Speaker 6: These are I think so special because something you can 54 00:03:20,120 --> 00:03:23,440 Speaker 6: only get the summer, and to each one zucchini, it's 55 00:03:23,480 --> 00:03:25,920 Speaker 6: one flower, so you have to take real care when 56 00:03:25,919 --> 00:03:28,560 Speaker 6: you're prepping them to keep the shape when you're cooking 57 00:03:28,600 --> 00:03:29,120 Speaker 6: them as well. 58 00:03:29,400 --> 00:03:31,120 Speaker 2: Ours are quite delicate. 59 00:03:31,639 --> 00:03:34,160 Speaker 3: When you make the batter as light as this, I 60 00:03:34,320 --> 00:03:38,240 Speaker 3: like to always be able to see the zucchini through it. 61 00:03:38,400 --> 00:03:40,880 Speaker 3: We always have them in Tuscany when we're there in 62 00:03:40,920 --> 00:03:43,040 Speaker 3: the summer, and one of the things I really like 63 00:03:43,080 --> 00:03:44,760 Speaker 3: about them is everybody can make them. 64 00:03:44,880 --> 00:03:47,880 Speaker 6: Once they're picked away from the zucchini itself. They don't 65 00:03:47,960 --> 00:03:50,080 Speaker 6: last very long, so they're always going to be really, 66 00:03:50,120 --> 00:03:50,960 Speaker 6: really fresh. 67 00:03:51,080 --> 00:03:53,000 Speaker 2: And is there a Mexican version. 68 00:03:53,240 --> 00:03:56,760 Speaker 5: Yes, actually it's one of my favorite foods in Mexico, 69 00:03:56,960 --> 00:04:00,200 Speaker 5: and we have them in casari, yes, that's right, or 70 00:04:00,200 --> 00:04:03,960 Speaker 5: you can have them with eggs or in soups. And 71 00:04:04,080 --> 00:04:06,520 Speaker 5: what I like it is that it's also very fragile, 72 00:04:06,800 --> 00:04:08,920 Speaker 5: so I only have them for a day, so you 73 00:04:09,040 --> 00:04:11,920 Speaker 5: have to be like eating them right away, and the 74 00:04:12,000 --> 00:04:13,680 Speaker 5: calories are pretty yeah. 75 00:04:14,480 --> 00:04:16,680 Speaker 2: Good, thank you, pleasure enjoy. 76 00:04:16,880 --> 00:04:19,920 Speaker 3: So let's talk about your early days. Tell me more 77 00:04:19,920 --> 00:04:20,839 Speaker 3: about your family. 78 00:04:21,279 --> 00:04:24,360 Speaker 5: I have two sisters, and I grew up in Mexico City. 79 00:04:24,520 --> 00:04:27,840 Speaker 5: I was living there for my first five years, and 80 00:04:27,880 --> 00:04:31,520 Speaker 5: then the earthquake happened and my parents got divorced at 81 00:04:31,520 --> 00:04:35,279 Speaker 5: the same time, so there were two earthquakes in my life. 82 00:04:35,400 --> 00:04:39,480 Speaker 5: And then they moved to very close neighborhoods to each 83 00:04:39,520 --> 00:04:41,920 Speaker 5: other so they could still see me all the time, 84 00:04:41,960 --> 00:04:42,719 Speaker 5: both of them. 85 00:04:42,800 --> 00:04:46,240 Speaker 3: And both your parents were your father was my dad 86 00:04:46,279 --> 00:04:48,880 Speaker 3: is a doctor. There is a doctor, yes, and. 87 00:04:48,880 --> 00:04:50,920 Speaker 5: Your mother, my mom is a sociologist. 88 00:04:51,040 --> 00:04:51,560 Speaker 2: So tell me. 89 00:04:51,560 --> 00:04:55,359 Speaker 3: About food in your household, would you sit down to 90 00:04:55,440 --> 00:04:58,119 Speaker 3: dinner altogether? Did you have a cook? Tell me about 91 00:04:58,120 --> 00:05:00,640 Speaker 3: what life was like food wise in their house. 92 00:05:00,839 --> 00:05:03,800 Speaker 5: We did have a cook and someone who was helping 93 00:05:03,839 --> 00:05:07,599 Speaker 5: in the house all of the time. But my dad 94 00:05:07,760 --> 00:05:11,960 Speaker 5: was also very much into cooking, and he makes like 95 00:05:12,000 --> 00:05:15,760 Speaker 5: these simple but really delicious recipes, especially. 96 00:05:15,279 --> 00:05:16,400 Speaker 4: Good with Mexican food. 97 00:05:17,000 --> 00:05:18,880 Speaker 5: He's great with soups and stews. 98 00:05:19,680 --> 00:05:25,520 Speaker 4: So it's a kind of a lighter version of molet. 99 00:05:25,760 --> 00:05:28,480 Speaker 5: It's more like a soup and it has vegetables and 100 00:05:28,600 --> 00:05:30,160 Speaker 5: meat in its. 101 00:05:29,720 --> 00:05:32,560 Speaker 2: Likely describe is to people who don't know. 102 00:05:32,560 --> 00:05:37,039 Speaker 5: Molay is this very intricate, very elaborate paste that is 103 00:05:37,080 --> 00:05:43,920 Speaker 5: made out of chilis, spices, chocolate, banana, and it changes 104 00:05:43,960 --> 00:05:47,120 Speaker 5: with every family and the type of region that you 105 00:05:47,240 --> 00:05:50,440 Speaker 5: have it in Mexico, so it can be a darker chocolate, 106 00:05:50,960 --> 00:05:53,840 Speaker 5: or it can be made out of squash seeds, so 107 00:05:53,880 --> 00:05:57,520 Speaker 5: it can be green or yellow depending on the nuts 108 00:05:57,640 --> 00:05:58,800 Speaker 5: or the spices that you use. 109 00:05:58,839 --> 00:06:00,839 Speaker 4: So it's sort of like a verst and of courie. 110 00:06:00,880 --> 00:06:02,560 Speaker 2: And then you always have mode in the French. 111 00:06:02,839 --> 00:06:05,120 Speaker 5: Yes, I think it's a it's a very typical staple 112 00:06:05,440 --> 00:06:11,039 Speaker 5: in Mexican homehouse and yes, And you can make with chicken, 113 00:06:11,320 --> 00:06:14,240 Speaker 5: and you can have it with rice, you can have 114 00:06:14,360 --> 00:06:18,599 Speaker 5: it with eggs. You can have it with cassadillas or 115 00:06:18,640 --> 00:06:22,040 Speaker 5: infri coladas, which is basically just tortilla with beans inside. 116 00:06:22,240 --> 00:06:24,280 Speaker 3: Would your father cooked during the week it would it 117 00:06:24,360 --> 00:06:25,640 Speaker 3: be something special he would do. 118 00:06:25,960 --> 00:06:29,080 Speaker 5: It would be mostly on the weekends, but he would 119 00:06:29,080 --> 00:06:31,360 Speaker 5: also like to make breakfast. 120 00:06:31,400 --> 00:06:34,560 Speaker 4: Or dinner sometimes. And one of my. 121 00:06:34,560 --> 00:06:38,520 Speaker 5: Favorite dishes from him is to rikas what's which is 122 00:06:39,040 --> 00:06:41,240 Speaker 5: like the leftover bread that you have from. 123 00:06:41,000 --> 00:06:43,039 Speaker 4: The week that is a little bit hard. 124 00:06:43,640 --> 00:06:46,760 Speaker 5: You would put it on an egg butter with vanilla 125 00:06:47,120 --> 00:06:49,360 Speaker 5: and cinnamon, a French. 126 00:06:49,120 --> 00:06:50,039 Speaker 4: Tas French toast. 127 00:06:50,360 --> 00:06:52,880 Speaker 5: I think it's like a Spanish version of that. And 128 00:06:52,920 --> 00:06:57,000 Speaker 5: then instead of using powdered sugar, you would use this 129 00:06:57,640 --> 00:07:00,000 Speaker 5: raw sugar that comes in like this cone. 130 00:07:00,839 --> 00:07:02,000 Speaker 4: We call it biloon cio. 131 00:07:02,240 --> 00:07:04,919 Speaker 5: I don't know the exact translation in English, but you 132 00:07:04,960 --> 00:07:08,920 Speaker 5: will melt the biloonsiu with a little bit of like 133 00:07:09,160 --> 00:07:13,240 Speaker 5: lemon juice and the lemon how do you call the 134 00:07:13,440 --> 00:07:17,800 Speaker 5: zest the lemon sest? Yes, and then you just create 135 00:07:17,840 --> 00:07:18,280 Speaker 5: the syrup. 136 00:07:19,160 --> 00:07:20,120 Speaker 2: So on the weekends. 137 00:07:20,360 --> 00:07:22,800 Speaker 3: If cooking was something your father did love to do, 138 00:07:22,920 --> 00:07:26,160 Speaker 3: would he engage you and your sisters in the cookaine. 139 00:07:26,280 --> 00:07:29,000 Speaker 5: Yes, he would love to have me in the kitchen, 140 00:07:29,280 --> 00:07:32,560 Speaker 5: and he would just tell me these recipes actually very 141 00:07:32,560 --> 00:07:35,520 Speaker 5: simple ones, most of them coming from my grandmother. 142 00:07:35,920 --> 00:07:39,360 Speaker 3: I remember you talked about a pestle and mortar that 143 00:07:39,400 --> 00:07:42,800 Speaker 3: you have. Yes, just someone that was from your grandmother 144 00:07:42,880 --> 00:07:45,640 Speaker 3: to your father to you tell me about that. 145 00:07:45,960 --> 00:07:48,320 Speaker 5: Yes, that was a very special gift I received, and 146 00:07:48,360 --> 00:07:50,360 Speaker 5: I had to fight for it a little bit with 147 00:07:50,440 --> 00:07:54,920 Speaker 5: my dad because it's like in every Mexican house you 148 00:07:55,000 --> 00:07:59,840 Speaker 5: have this volcanic rock mortar. It's called mart and you 149 00:08:00,320 --> 00:08:06,160 Speaker 5: make everything in that from salsas to grindening spices or 150 00:08:06,280 --> 00:08:10,760 Speaker 5: just like grinding garlic for some other recipes, and it's 151 00:08:10,760 --> 00:08:13,840 Speaker 5: passed on from generation to generation. And I think this 152 00:08:13,880 --> 00:08:18,240 Speaker 5: is a very old one. It's very smooth on the inside, 153 00:08:18,920 --> 00:08:22,920 Speaker 5: and my father had it when my grandmother passed away. 154 00:08:23,040 --> 00:08:26,080 Speaker 5: So when I moved into my first apartment, I was 155 00:08:26,120 --> 00:08:28,120 Speaker 5: asking my dad to give it to me, and he 156 00:08:28,160 --> 00:08:32,600 Speaker 5: would say, like, not yet. And by the time I 157 00:08:32,679 --> 00:08:35,480 Speaker 5: returned from my master's degree, I think I was ready 158 00:08:35,520 --> 00:08:38,319 Speaker 5: to receive the mokat if you finally gave it to me. 159 00:08:38,280 --> 00:08:40,160 Speaker 2: Would your parents take you to restaurants. 160 00:08:40,800 --> 00:08:42,560 Speaker 4: Yes, not too often. 161 00:08:42,600 --> 00:08:45,400 Speaker 5: It was not as common as nowadays, not where people 162 00:08:45,720 --> 00:08:48,440 Speaker 5: eat out all the time. I remember it being like 163 00:08:48,679 --> 00:08:51,640 Speaker 5: once a week at most. But what I remember is 164 00:08:51,720 --> 00:08:56,760 Speaker 5: my mother used to enjoy a lot having desserts outside. Yes, yes, 165 00:08:56,800 --> 00:09:00,480 Speaker 5: And she's really good at making desserts. And so one 166 00:09:00,520 --> 00:09:03,120 Speaker 5: of my favorite things was on a rainy day, she 167 00:09:03,240 --> 00:09:05,240 Speaker 5: would just tell me, like, would you like to go 168 00:09:05,400 --> 00:09:09,880 Speaker 5: get some cake and tea, and we would drive to Polanco, 169 00:09:09,880 --> 00:09:12,679 Speaker 5: which was actually very far away from where we lived. 170 00:09:12,800 --> 00:09:15,000 Speaker 5: I think she just enjoyed like the time and the 171 00:09:15,080 --> 00:09:17,960 Speaker 5: car and just talking to me and being able to 172 00:09:18,040 --> 00:09:19,680 Speaker 5: be on one single space. 173 00:09:19,800 --> 00:09:20,640 Speaker 2: What did your mother do? 174 00:09:21,080 --> 00:09:23,840 Speaker 5: She was starting to work at you and women at 175 00:09:23,880 --> 00:09:27,480 Speaker 5: the time. And we would go to this place in Polanco, 176 00:09:27,640 --> 00:09:30,600 Speaker 5: which is in a little passage one of these like 177 00:09:31,000 --> 00:09:35,840 Speaker 5: pedestrian streets inside one of the older buildings, and we 178 00:09:35,920 --> 00:09:41,120 Speaker 5: would have tart or cake or some chocolate and tea. 179 00:09:41,640 --> 00:09:43,520 Speaker 5: And I thought it was such a treat to have 180 00:09:43,559 --> 00:09:45,120 Speaker 5: this in the middle of the week and then just 181 00:09:45,160 --> 00:09:47,840 Speaker 5: go back and you know, like it seemed like a 182 00:09:47,840 --> 00:09:51,760 Speaker 5: little celebration, And it was a very intimate time between 183 00:09:51,800 --> 00:09:55,440 Speaker 5: her and me because it was just like something she 184 00:09:55,520 --> 00:09:58,120 Speaker 5: and I would do, like no one else was in 185 00:09:58,160 --> 00:10:00,000 Speaker 5: that bubble, so it felt really special. 186 00:10:00,240 --> 00:10:02,840 Speaker 3: Sounds like food was important in your home, it was 187 00:10:02,880 --> 00:10:07,160 Speaker 3: important to your parents. And then when you went to university, 188 00:10:07,440 --> 00:10:10,800 Speaker 3: how did you cope with not having those meals? 189 00:10:10,920 --> 00:10:13,959 Speaker 2: Did you go home a lot? Did you eat out 190 00:10:13,960 --> 00:10:16,960 Speaker 2: with other students? Did you cook by yourself? 191 00:10:17,080 --> 00:10:20,000 Speaker 5: I have to say that when I was a small child, 192 00:10:20,240 --> 00:10:23,080 Speaker 5: I ate everything, like everything that was presented to me 193 00:10:23,120 --> 00:10:25,480 Speaker 5: I would eat. But then I had like this short 194 00:10:25,559 --> 00:10:29,720 Speaker 5: period as a teenager where I wasn't even like liking 195 00:10:29,800 --> 00:10:31,360 Speaker 5: food too much, and I think it was more like 196 00:10:31,360 --> 00:10:34,640 Speaker 5: building my personality because it didn't last too long, and 197 00:10:34,679 --> 00:10:38,000 Speaker 5: as soon as I moved out of my parents' house, 198 00:10:38,720 --> 00:10:42,160 Speaker 5: I needed to start cooking by myself. So at the beginning, 199 00:10:42,360 --> 00:10:44,360 Speaker 5: I was like, I don't know how to cook anything, 200 00:10:44,400 --> 00:10:47,600 Speaker 5: and it was almost like an a statement, no, like I'm. 201 00:10:47,400 --> 00:10:51,240 Speaker 4: Against that, yeah, because of course my dad was. 202 00:10:51,200 --> 00:10:54,320 Speaker 5: Good at that, my mom was good at that, and 203 00:10:54,360 --> 00:10:56,360 Speaker 5: I was like, I'm not good to be doing this. 204 00:10:57,280 --> 00:10:59,480 Speaker 5: But then it was really silly because of course I 205 00:10:59,600 --> 00:11:02,480 Speaker 5: enjoyed food so much, so I just started cooking no 206 00:11:02,640 --> 00:11:05,240 Speaker 5: with my boyfriend at a time or with friends. They 207 00:11:05,240 --> 00:11:08,920 Speaker 5: would come over and we started making like small simple dishes, 208 00:11:09,600 --> 00:11:13,320 Speaker 5: and then slowly we became like more elaborate and just 209 00:11:13,480 --> 00:11:17,120 Speaker 5: enjoyed having time spending on the kitchen. 210 00:11:26,840 --> 00:11:30,560 Speaker 3: The River Cafe cafe, steps away from our restaurant, is 211 00:11:30,640 --> 00:11:34,359 Speaker 3: now open. In the morning an Italian breakfast with cornetti, 212 00:11:34,440 --> 00:11:38,720 Speaker 3: ciambella and crostada from our pastry kitchen. In the afternoon, 213 00:11:38,840 --> 00:11:42,560 Speaker 3: ice creamed coups in River Cafe. Classic desserts come in 214 00:11:42,600 --> 00:11:45,760 Speaker 3: the evening for cocktails with our resident pianists in the bar. 215 00:11:46,440 --> 00:11:51,120 Speaker 3: No need to book see you here. 216 00:11:57,840 --> 00:12:00,680 Speaker 2: We went to the University of Mexico. When you decide 217 00:12:00,720 --> 00:12:01,480 Speaker 2: to study. 218 00:12:01,280 --> 00:12:05,000 Speaker 3: Architecture, yes, because you didn't go thinking you were going 219 00:12:05,040 --> 00:12:06,440 Speaker 3: to be an architecture No. 220 00:12:06,880 --> 00:12:10,760 Speaker 5: I was very decisive as a teenager, and I knew 221 00:12:10,800 --> 00:12:13,680 Speaker 5: that I wanted to do something with art or design 222 00:12:15,040 --> 00:12:18,840 Speaker 5: something with my hands. But it was just like until 223 00:12:19,520 --> 00:12:22,520 Speaker 5: a few days before they closed the exams that I 224 00:12:22,760 --> 00:12:23,559 Speaker 5: made up my mind. 225 00:12:24,160 --> 00:12:27,080 Speaker 3: You were no longer in a domestic situation with your family, 226 00:12:27,280 --> 00:12:30,280 Speaker 3: and so you lived in an apartment and. 227 00:12:29,920 --> 00:12:32,520 Speaker 5: It was actually until I graduated that I moved to 228 00:12:33,160 --> 00:12:36,200 Speaker 5: my own apartment. When you're studying architecture. That's a blessing 229 00:12:36,240 --> 00:12:40,480 Speaker 5: because it's like very long hours and other ways you 230 00:12:40,520 --> 00:12:43,000 Speaker 5: just don't take care of yourself at all, no, like 231 00:12:43,160 --> 00:12:44,280 Speaker 5: it's just like working. 232 00:12:44,520 --> 00:12:46,360 Speaker 3: But then the big change must have been when you 233 00:12:46,400 --> 00:12:49,440 Speaker 3: went to Harvard, and so what was that like to 234 00:12:49,480 --> 00:12:54,000 Speaker 3: go from Mexico to in food terms, at Cambridge, it. 235 00:12:53,960 --> 00:12:56,160 Speaker 5: Was quite a shock because of course, like there was 236 00:12:56,559 --> 00:13:00,200 Speaker 5: again this culture of spending very very long hours looking 237 00:13:00,280 --> 00:13:03,640 Speaker 5: on your thesis or whatever you were supposed to be 238 00:13:03,679 --> 00:13:06,440 Speaker 5: doing at the time. Because I had a very generous 239 00:13:06,480 --> 00:13:09,600 Speaker 5: scholarship to have a small apartment for myself, I didn't 240 00:13:09,640 --> 00:13:12,240 Speaker 5: have to share, which was a blessing for me because 241 00:13:12,320 --> 00:13:13,679 Speaker 5: I could really. 242 00:13:13,400 --> 00:13:14,240 Speaker 4: Manage my time. 243 00:13:15,000 --> 00:13:18,280 Speaker 5: And I had a small kitchen and a group of 244 00:13:18,280 --> 00:13:21,520 Speaker 5: friends who liked to cook, and we would have the mescal, 245 00:13:23,040 --> 00:13:24,880 Speaker 5: which is a mescale Tuesday. 246 00:13:25,080 --> 00:13:27,480 Speaker 2: Okay, and Tuesday at night or. 247 00:13:27,600 --> 00:13:29,240 Speaker 4: Tuesday at night Tuesday. 248 00:13:28,920 --> 00:13:32,160 Speaker 5: And we were supposed to cook for each other, So 249 00:13:32,200 --> 00:13:35,880 Speaker 5: we would go around each other houses and we would 250 00:13:35,880 --> 00:13:39,840 Speaker 5: bring ingredients sometimes from our trips to Mexico, and we 251 00:13:39,840 --> 00:13:43,760 Speaker 5: would either you know, like small old tortillas or mallet, 252 00:13:44,240 --> 00:13:46,240 Speaker 5: or we would be doing like the small dishes and 253 00:13:46,280 --> 00:13:48,360 Speaker 5: then we wouldn't invite all the friends that were not 254 00:13:48,440 --> 00:13:51,800 Speaker 5: Mexican also, and that kind of started a nice tradition 255 00:13:51,920 --> 00:13:55,560 Speaker 5: of being able to think of yourself and what you needed, 256 00:13:55,840 --> 00:13:58,800 Speaker 5: how to bring people that were close to you as 257 00:13:58,800 --> 00:14:02,760 Speaker 5: a support system, because it's really heavy when you're starting, 258 00:14:02,960 --> 00:14:05,480 Speaker 5: like you spend all of this time and there's a 259 00:14:05,520 --> 00:14:08,840 Speaker 5: lot of pressure. It's very competitive, so it's a good 260 00:14:08,880 --> 00:14:11,720 Speaker 5: reminder that you also have a support system and people 261 00:14:11,760 --> 00:14:14,600 Speaker 5: that are just there to be with you and that 262 00:14:15,040 --> 00:14:16,560 Speaker 5: become friends for a lifetime. 263 00:14:16,679 --> 00:14:18,840 Speaker 2: Did you go to restaurants? So when you were in Boston, 264 00:14:18,880 --> 00:14:19,560 Speaker 2: did you go out? 265 00:14:19,720 --> 00:14:19,920 Speaker 4: Yeah? 266 00:14:20,000 --> 00:14:24,000 Speaker 5: Sometimes we usually did, like Chinese or the less expensive 267 00:14:25,040 --> 00:14:28,360 Speaker 5: versions of feeding out. It was also nice to try 268 00:14:28,440 --> 00:14:30,680 Speaker 5: new things and that was actually one of the few 269 00:14:30,760 --> 00:14:34,600 Speaker 5: ways which you could start getting to know Boston and 270 00:14:34,640 --> 00:14:38,000 Speaker 5: not just Cambridge. Otherwise you just stay on campus and 271 00:14:38,040 --> 00:14:41,720 Speaker 5: you basically never leave school. So for me, it was 272 00:14:41,760 --> 00:14:44,040 Speaker 5: like a little window to what the city of Boston 273 00:14:44,160 --> 00:14:46,280 Speaker 5: was not like hutting oysters were a lobster. 274 00:14:48,320 --> 00:14:50,680 Speaker 3: That was a treat, very big portions. Did you ever 275 00:14:50,720 --> 00:14:52,960 Speaker 3: go to Mexican restaurant when you were in Boston? I 276 00:14:52,960 --> 00:14:55,920 Speaker 3: tried once and it was so that was such a 277 00:14:55,960 --> 00:14:59,800 Speaker 3: revelation for us when we went to Mexico that you. 278 00:15:00,000 --> 00:15:02,040 Speaker 2: Realized that the food that you had. 279 00:15:02,720 --> 00:15:05,960 Speaker 3: I didn't even go near it in Europe, but even 280 00:15:06,000 --> 00:15:09,040 Speaker 3: in the United States we thought it was heavy. You 281 00:15:09,120 --> 00:15:14,160 Speaker 3: get these big plates of six different different ingredients, different 282 00:15:14,680 --> 00:15:17,920 Speaker 3: ways of cooking them, and it just was so heavy. 283 00:15:18,080 --> 00:15:21,680 Speaker 3: And then we went to Mexico and as I said, 284 00:15:21,680 --> 00:15:24,280 Speaker 3: it was a revelation. It was a piece of beautiful 285 00:15:24,360 --> 00:15:27,760 Speaker 3: fish with as you described as salsa made of tomato 286 00:15:27,840 --> 00:15:31,800 Speaker 3: and onion and garlic and could use quite a lot 287 00:15:31,840 --> 00:15:37,080 Speaker 3: of chilantro. Yeah, and we haven't talked about guacamole, and 288 00:15:37,720 --> 00:15:40,440 Speaker 3: that it was so it was so delicate, and we 289 00:15:40,600 --> 00:15:45,440 Speaker 3: find and I wonder why well Mexican food didn't travel well, 290 00:15:45,640 --> 00:15:48,520 Speaker 3: you know, and whether it became a simple I think 291 00:15:48,560 --> 00:15:51,560 Speaker 3: now it's better. There are more really good restaurants in 292 00:15:51,600 --> 00:15:54,560 Speaker 3: New York, and there's a great restaurant here in London 293 00:15:55,000 --> 00:15:59,520 Speaker 3: doing Mexican food, and again the focus on ingredients, you know, 294 00:15:59,720 --> 00:16:03,920 Speaker 3: but it is it is a very different, different version 295 00:16:04,000 --> 00:16:07,360 Speaker 3: of what you the Mexican do you think it is? 296 00:16:07,600 --> 00:16:11,040 Speaker 5: And also because Mexican food is so different from bridging 297 00:16:11,120 --> 00:16:13,880 Speaker 5: to region, then it's hard to tell, like what is 298 00:16:14,120 --> 00:16:14,920 Speaker 5: Mexican food. 299 00:16:15,040 --> 00:16:17,480 Speaker 4: No, overall, you have the food from the coast, which is. 300 00:16:17,440 --> 00:16:23,680 Speaker 5: Like these grilled fish and just oysters, but also shrimp, 301 00:16:24,080 --> 00:16:29,360 Speaker 5: and it's very simple, very few ingredients, very simple recipes. 302 00:16:29,400 --> 00:16:31,560 Speaker 5: And then you have the more elaborate we see No 303 00:16:31,720 --> 00:16:36,400 Speaker 5: Puebla and elba Hillo with these moorless and salsa that 304 00:16:37,080 --> 00:16:39,800 Speaker 5: are almost by roque and it's it's making. 305 00:16:39,840 --> 00:16:42,320 Speaker 4: And then Yukata, when you have like the pooled pork. 306 00:16:43,800 --> 00:16:45,360 Speaker 2: Is there a region that you particularly like. 307 00:16:46,480 --> 00:16:47,280 Speaker 4: I love Yukata. 308 00:16:49,240 --> 00:16:52,440 Speaker 5: I think it's just like so tasty and it feels 309 00:16:52,480 --> 00:16:56,000 Speaker 5: like a comfort food. Sopa the lima, which is like 310 00:16:56,080 --> 00:17:00,280 Speaker 5: the chicken broth with lima, which is like these sweet lime. 311 00:17:01,680 --> 00:17:03,720 Speaker 5: I just feel like that is like food for the soul. 312 00:17:03,800 --> 00:17:06,840 Speaker 5: Every time you have like a something bad happened to you, 313 00:17:06,840 --> 00:17:08,480 Speaker 5: you go and have soap by the lima and it 314 00:17:08,560 --> 00:17:10,000 Speaker 5: makes better everything. 315 00:17:10,520 --> 00:17:13,000 Speaker 3: And you started very quickly, didn't you with your own office. 316 00:17:13,040 --> 00:17:15,280 Speaker 3: You didn't work for anyone else. No, I've never worked 317 00:17:15,280 --> 00:17:18,240 Speaker 3: for anyone. I have no idea how a restaurant runs, 318 00:17:18,280 --> 00:17:19,760 Speaker 3: because I've only done it our way. 319 00:17:20,359 --> 00:17:22,960 Speaker 2: Did you ever bring food into your work life? 320 00:17:23,040 --> 00:17:26,159 Speaker 5: Yes, sometimes we would go to my place and we 321 00:17:26,200 --> 00:17:29,920 Speaker 5: would do like these cooking parties and we would cook together. 322 00:17:29,960 --> 00:17:32,600 Speaker 5: But it was when we were like just five or four. 323 00:17:33,320 --> 00:17:35,679 Speaker 5: Now it's a little bit more difficult, but it's a 324 00:17:35,760 --> 00:17:39,320 Speaker 5: nice tradition. I think it brings the team together and 325 00:17:39,359 --> 00:17:42,480 Speaker 5: then you really see the personalities and actually you see 326 00:17:42,520 --> 00:17:44,320 Speaker 5: how they collaborate also in the studio. 327 00:17:44,960 --> 00:17:48,800 Speaker 3: Okay, So as an architect, when you're designing, do you 328 00:17:48,960 --> 00:17:53,119 Speaker 3: think about public space and food where people will eat, 329 00:17:53,800 --> 00:17:55,760 Speaker 3: what they'll look at while they're eating, Will they have 330 00:17:55,840 --> 00:17:59,040 Speaker 3: a view? Will they kitchen be visible? Have you ever 331 00:17:59,080 --> 00:17:59,960 Speaker 3: designed a restaurant? 332 00:18:00,800 --> 00:18:02,400 Speaker 4: Yes, I am, I am right now? 333 00:18:02,560 --> 00:18:03,760 Speaker 2: Are you whereas it? 334 00:18:03,760 --> 00:18:05,760 Speaker 5: It's going to be in the US, and it's going 335 00:18:05,840 --> 00:18:09,760 Speaker 5: to be for a dear friend. I'm very happy working 336 00:18:09,760 --> 00:18:10,040 Speaker 5: with her. 337 00:18:10,160 --> 00:18:11,080 Speaker 2: Tell us about her. 338 00:18:11,280 --> 00:18:15,880 Speaker 5: She has like a very strong personality. She's very charming 339 00:18:16,200 --> 00:18:19,600 Speaker 5: and she just like walks into the room and everyone turns. 340 00:18:19,320 --> 00:18:20,520 Speaker 4: Around because she's there. 341 00:18:20,600 --> 00:18:23,920 Speaker 5: And I think she has a very magnetic personality. In 342 00:18:24,600 --> 00:18:27,399 Speaker 5: her restaurant is Contra March Well one of them. She 343 00:18:27,440 --> 00:18:30,000 Speaker 5: has many, but that's probably the most famous one, and 344 00:18:30,040 --> 00:18:31,200 Speaker 5: I think it has become like. 345 00:18:31,160 --> 00:18:32,960 Speaker 4: This icon in Mexico City. 346 00:18:33,800 --> 00:18:37,000 Speaker 5: Everyone knows Contra Maage and part of the success is 347 00:18:37,040 --> 00:18:40,280 Speaker 5: not just the food, which is amazing, but also how 348 00:18:40,320 --> 00:18:41,040 Speaker 5: it becomes. 349 00:18:41,119 --> 00:18:41,920 Speaker 4: It became. 350 00:18:43,280 --> 00:18:47,879 Speaker 5: Like a gathering space. It's an epicenter for culture and 351 00:18:48,080 --> 00:18:52,160 Speaker 5: people watching, and everyone wants to go there to CMB scene. 352 00:18:52,440 --> 00:18:56,399 Speaker 3: We had this routine in Mexico when Richard was in 353 00:18:56,440 --> 00:18:59,679 Speaker 3: the hospital. I would have kind of breakfast with my 354 00:18:59,760 --> 00:19:02,680 Speaker 3: friend family. They were always late, you know. I'd love 355 00:19:02,760 --> 00:19:06,719 Speaker 3: the Mexican breakfast at about ten maybe in the morning, 356 00:19:06,920 --> 00:19:11,520 Speaker 3: ten thirty and then a really delicious breakfast at Nido 357 00:19:11,720 --> 00:19:14,120 Speaker 3: at Karen, and then I would go to the hospital 358 00:19:14,200 --> 00:19:17,440 Speaker 3: and then we would meet at about four in the afternoon, 359 00:19:17,720 --> 00:19:20,440 Speaker 3: very often at Contramar, because everybody came to visit me 360 00:19:20,520 --> 00:19:22,680 Speaker 3: wanted to go to Contomar, and I loved going. It's 361 00:19:22,720 --> 00:19:28,000 Speaker 3: a very dramatic space, dramatic and democratic as well. You know, 362 00:19:28,040 --> 00:19:30,760 Speaker 3: it just feels like you're all in there's no good table, 363 00:19:30,800 --> 00:19:33,320 Speaker 3: You're all in one big space. You see the kitchen, 364 00:19:34,000 --> 00:19:37,040 Speaker 3: and then you would have a very late lunch and 365 00:19:37,080 --> 00:19:40,720 Speaker 3: then I'd go back to the hospital and then a 366 00:19:40,720 --> 00:19:43,320 Speaker 3: piece of fruit or something very simple for dinner. There 367 00:19:43,359 --> 00:19:45,080 Speaker 3: was no that was it, and I just thought it 368 00:19:45,119 --> 00:19:47,280 Speaker 3: was a great way of eating, you know, to have 369 00:19:47,320 --> 00:19:50,720 Speaker 3: that you know, not big heavy dinner before you go 370 00:19:50,880 --> 00:19:51,280 Speaker 3: to bed. 371 00:19:51,359 --> 00:19:53,960 Speaker 4: And you're right like the a theist democratic space. 372 00:19:54,000 --> 00:19:57,199 Speaker 5: It's just like a field condition of tables and I 373 00:19:57,200 --> 00:20:01,920 Speaker 5: think I've only seen or like that at Contra Mart, 374 00:20:02,520 --> 00:20:08,199 Speaker 5: but also at the Met Cafe, the staff cafet. It 375 00:20:08,320 --> 00:20:11,639 Speaker 5: was a big surprise, and I love that because it's 376 00:20:11,680 --> 00:20:15,840 Speaker 5: like the canteen for all the employees and everyone goes 377 00:20:15,880 --> 00:20:17,920 Speaker 5: to have lunch there and it's really special. 378 00:20:18,359 --> 00:20:21,359 Speaker 2: And the director, yes, yes, curators. 379 00:20:21,080 --> 00:20:25,720 Speaker 5: The curators, the people from maintenance, we that we we 380 00:20:25,760 --> 00:20:28,080 Speaker 5: spent a year at the Met with our offices there, 381 00:20:28,160 --> 00:20:30,560 Speaker 5: so we would go down and have lunch there and 382 00:20:30,600 --> 00:20:32,959 Speaker 5: you would see these mix of people. Some of them 383 00:20:33,000 --> 00:20:35,720 Speaker 5: would bring their own foods, some people would buy food there, 384 00:20:36,280 --> 00:20:38,040 Speaker 5: and it was just like a place where you can 385 00:20:38,160 --> 00:20:42,560 Speaker 5: encounter everyone and actually like really interesting conversations happened there. 386 00:20:42,600 --> 00:20:44,719 Speaker 5: So it was a working launch, but in a very 387 00:20:44,760 --> 00:20:47,000 Speaker 5: informal setting, which I feel. 388 00:20:46,720 --> 00:20:49,600 Speaker 4: Like it's very unusual for Americans. 389 00:20:49,000 --> 00:20:53,040 Speaker 5: You know, like usually they're very hard working and they're 390 00:20:53,080 --> 00:20:56,320 Speaker 5: like very pragmatic, So having these moments of just like 391 00:20:56,440 --> 00:21:00,000 Speaker 5: casual conversations about work were really special and SPONTANEU. 392 00:21:00,080 --> 00:21:00,439 Speaker 2: Yes. 393 00:21:08,000 --> 00:21:11,240 Speaker 3: If you like listening to Ruthie's Table for would you 394 00:21:11,359 --> 00:21:15,399 Speaker 3: please make sure to rate and review the podcast on 395 00:21:15,440 --> 00:21:20,440 Speaker 3: the iHeartRadio app, Apple Podcasts, Spotify, O, wherever you get 396 00:21:20,440 --> 00:21:21,600 Speaker 3: your podcasts. 397 00:21:22,040 --> 00:21:33,080 Speaker 2: Thank you. How do you find New York for food? 398 00:21:33,520 --> 00:21:34,200 Speaker 4: It's amazing. 399 00:21:35,720 --> 00:21:38,399 Speaker 5: I like that It's so diverse and you can have 400 00:21:38,760 --> 00:21:43,040 Speaker 5: food from every country really authentic, so you can have 401 00:21:43,160 --> 00:21:49,600 Speaker 5: great Mexican, great Indian food, Chinese, Japanese everything. 402 00:21:50,680 --> 00:21:52,480 Speaker 2: Are you there much? Are you in New York question? 403 00:21:52,520 --> 00:21:53,320 Speaker 4: I'm there every month. 404 00:21:53,600 --> 00:21:53,800 Speaker 5: Yes. 405 00:21:54,119 --> 00:21:55,960 Speaker 2: And are you're talking there or do not have time 406 00:21:56,000 --> 00:21:56,320 Speaker 2: to cook? 407 00:21:56,480 --> 00:21:58,840 Speaker 5: No? I also cook like I find like that's my 408 00:21:59,000 --> 00:22:01,760 Speaker 5: way of relaxing. And I come back from work because 409 00:22:01,920 --> 00:22:04,879 Speaker 5: lunch is so short in America. Then I'm able to 410 00:22:04,960 --> 00:22:08,399 Speaker 5: come back home and then just do something simple and 411 00:22:08,440 --> 00:22:12,240 Speaker 5: I feel like I'm taking care of myself again. And 412 00:22:12,280 --> 00:22:13,119 Speaker 5: I live in Chelsea. 413 00:22:13,359 --> 00:22:15,800 Speaker 2: Yeah. Nice. So there's good markets there? 414 00:22:16,080 --> 00:22:18,960 Speaker 3: Yes, yes, yeah, my son used to live in Chelsea 415 00:22:19,040 --> 00:22:22,360 Speaker 3: and we use the Chelsea Market and then the wonderful 416 00:22:22,359 --> 00:22:24,240 Speaker 3: one is the Union Square exactly. 417 00:22:24,320 --> 00:22:24,919 Speaker 4: That's my favorite. 418 00:22:25,000 --> 00:22:27,520 Speaker 2: Isn't a great market? It is love that. 419 00:22:27,960 --> 00:22:29,880 Speaker 3: I thought it was very beautiful what you said about 420 00:22:29,880 --> 00:22:33,040 Speaker 3: a book that I also loved and also a writer 421 00:22:33,200 --> 00:22:39,399 Speaker 3: that I admire, Joe Didion's Blue, Blue, Blue Lights, Blue Nights. 422 00:22:39,480 --> 00:22:43,320 Speaker 3: And you said, there's a quote from you saying that 423 00:22:44,600 --> 00:22:48,120 Speaker 3: about it's a book about loss, but also being a woman, 424 00:22:48,240 --> 00:22:50,760 Speaker 3: being a mother or not being able to be a mother, 425 00:22:50,800 --> 00:22:53,600 Speaker 3: about aging and all things that fascinate and terrify me 426 00:22:53,680 --> 00:22:57,080 Speaker 3: at the moment. And it's a book about utter acceptance. 427 00:22:58,000 --> 00:23:00,359 Speaker 3: And then you talk about your sister's books, and so 428 00:23:00,480 --> 00:23:02,600 Speaker 3: do you think we could just talk for a moment 429 00:23:02,640 --> 00:23:05,760 Speaker 3: about women and writing and women and architecture. 430 00:23:06,320 --> 00:23:08,919 Speaker 5: A few months later, after I finished reading for the 431 00:23:08,960 --> 00:23:12,840 Speaker 5: second time Blue Knights, my sister finished her first book 432 00:23:13,160 --> 00:23:16,360 Speaker 5: and it's a series of poems and it's talking about 433 00:23:16,760 --> 00:23:20,560 Speaker 5: the female body and the female body rhythm, and it 434 00:23:20,600 --> 00:23:24,159 Speaker 5: has to do with all of the things that happen, 435 00:23:24,440 --> 00:23:27,480 Speaker 5: know in cycles, And I think it's really special because 436 00:23:27,520 --> 00:23:30,760 Speaker 5: of course, as women, we know that we're always changing, 437 00:23:30,920 --> 00:23:34,720 Speaker 5: but they're like these constant flows, so we go back 438 00:23:34,760 --> 00:23:37,640 Speaker 5: and forth and we understand each other in such rhythms. 439 00:23:38,200 --> 00:23:42,560 Speaker 5: But some of these rhythms, I think are longer and 440 00:23:42,640 --> 00:23:45,440 Speaker 5: for me to see someone who's younger than me explaining 441 00:23:45,480 --> 00:23:48,040 Speaker 5: all of these processes, not like the idea of becoming 442 00:23:48,040 --> 00:23:53,800 Speaker 5: a woman, of becoming of fertile age, or becoming a 443 00:23:53,840 --> 00:23:57,520 Speaker 5: woman in menopause or aging, and the whole idea of 444 00:23:57,560 --> 00:24:01,960 Speaker 5: how people experience manhood from outside but also from the 445 00:24:02,040 --> 00:24:07,080 Speaker 5: inside became really like an important revelation. No for someone 446 00:24:07,160 --> 00:24:11,359 Speaker 5: that I saw from being a baby to now expressing 447 00:24:11,400 --> 00:24:15,840 Speaker 5: all of these very powerful ideas became almost liberating because 448 00:24:15,880 --> 00:24:19,320 Speaker 5: I couldn't explain them to myself so well as she 449 00:24:19,400 --> 00:24:20,440 Speaker 5: did with her poetry. 450 00:24:20,440 --> 00:24:25,399 Speaker 3: You know, we're so excited that you're doing the Metropolitan Museum. 451 00:24:25,440 --> 00:24:28,800 Speaker 3: It meant a lot, I think, as as both a 452 00:24:28,880 --> 00:24:35,560 Speaker 3: confidence of the established museum to commission this to a 453 00:24:35,600 --> 00:24:39,640 Speaker 3: relatively young woman. First of all, how do you see it? 454 00:24:40,160 --> 00:24:42,800 Speaker 3: And also what are the challenges that you face in 455 00:24:42,880 --> 00:24:43,720 Speaker 3: that Well. 456 00:24:43,600 --> 00:24:47,720 Speaker 5: It's an incredible opportunity, of course, and I think it's 457 00:24:48,600 --> 00:24:53,040 Speaker 5: almost a reminder that everything big that has happened in 458 00:24:53,040 --> 00:24:55,320 Speaker 5: my career felt a little bit like that now. I 459 00:24:55,359 --> 00:24:57,760 Speaker 5: remember the first time that I did a public commission. 460 00:24:58,520 --> 00:25:00,639 Speaker 4: I couldn't believe it. Not like I'm doing this on 461 00:25:00,680 --> 00:25:01,080 Speaker 4: my own. 462 00:25:01,240 --> 00:25:05,639 Speaker 5: I was working almost by myself in my kitchen, and 463 00:25:05,680 --> 00:25:09,679 Speaker 5: then this commission happened, and then that led to the 464 00:25:09,720 --> 00:25:13,040 Speaker 5: Serpentine Pavilion, for example, which I couldn't believe, No, like 465 00:25:13,080 --> 00:25:15,359 Speaker 5: I was the youngest at the time to be doing 466 00:25:15,400 --> 00:25:20,200 Speaker 5: that that commission. And then now we get the commission 467 00:25:20,200 --> 00:25:23,000 Speaker 5: for the Metropolitan Museum, and it feels a little bit 468 00:25:23,040 --> 00:25:25,920 Speaker 5: like that. I No, I felt like, am I up 469 00:25:25,960 --> 00:25:28,880 Speaker 5: to the task? Am I too young? I've never done 470 00:25:28,920 --> 00:25:31,800 Speaker 5: a museum like that before. But this is just a 471 00:25:31,840 --> 00:25:35,160 Speaker 5: series of first times, no like one after the other, 472 00:25:35,960 --> 00:25:39,280 Speaker 5: and fortunately like each one of them has led to 473 00:25:39,680 --> 00:25:43,080 Speaker 5: a new adventure. So I've been thinking that I just 474 00:25:43,119 --> 00:25:45,199 Speaker 5: want to get very good at doing things for the 475 00:25:45,240 --> 00:25:45,760 Speaker 5: first time. 476 00:25:46,600 --> 00:25:48,040 Speaker 2: What is the what is the brief? 477 00:25:48,240 --> 00:25:50,879 Speaker 5: We're commissioned to do the renovation for the Modern and 478 00:25:50,880 --> 00:25:55,920 Speaker 5: Contemporary wing, And of course the challenge is that it's 479 00:25:56,000 --> 00:25:59,879 Speaker 5: an encyclopedic museum and you have like all the history 480 00:25:59,880 --> 00:26:04,040 Speaker 5: of humankind condensed into one single building, you know, with 481 00:26:04,200 --> 00:26:08,600 Speaker 5: many different ways of seeing human culture and approaching it. 482 00:26:09,400 --> 00:26:12,800 Speaker 5: But contemporary culture is growing and extending, and it's something 483 00:26:12,840 --> 00:26:16,080 Speaker 5: that is open ended. But it's also what's so fascinating 484 00:26:16,119 --> 00:26:18,640 Speaker 5: to me because it's not something that has been closed 485 00:26:19,080 --> 00:26:21,920 Speaker 5: as a moment in history. It's something that continues to evolve. 486 00:26:23,160 --> 00:26:26,560 Speaker 5: So that was kind of like the departure point, something 487 00:26:26,600 --> 00:26:30,600 Speaker 5: that would be flexible and open to interpretation, and that 488 00:26:30,720 --> 00:26:33,760 Speaker 5: would allow for new publics to come in. And that 489 00:26:33,960 --> 00:26:38,399 Speaker 5: was in the constant process of becoming. And there's this 490 00:26:38,520 --> 00:26:43,360 Speaker 5: beautiful moment in the Metropolitan Museum facade that Cosue Palma, 491 00:26:43,440 --> 00:26:45,879 Speaker 5: someone who's working in the project, pointed out very early 492 00:26:45,920 --> 00:26:49,400 Speaker 5: on during the competition, to me, and it's this detail 493 00:26:49,520 --> 00:26:52,600 Speaker 5: of an unfinished piece in the facade, and it's right there. 494 00:26:52,680 --> 00:26:53,800 Speaker 4: A few people notice it. 495 00:26:53,760 --> 00:26:55,919 Speaker 3: So you come up the steps and it's not the 496 00:26:56,000 --> 00:26:58,240 Speaker 3: right it's on the cornices, on the top of the 497 00:26:58,320 --> 00:27:01,280 Speaker 3: curs and you can see like the these raw blocks of. 498 00:27:01,280 --> 00:27:06,480 Speaker 5: Stone that are uncarved, and it's strange. And some people say, like, well, 499 00:27:06,520 --> 00:27:08,320 Speaker 5: they ran out of money at the time, they didn't 500 00:27:08,320 --> 00:27:10,680 Speaker 5: finish it. But to me, it's one of the most 501 00:27:10,720 --> 00:27:14,360 Speaker 5: beautiful and interesting moments because it's this idea that this 502 00:27:14,400 --> 00:27:17,639 Speaker 5: is the full potential. This is in the project and 503 00:27:17,920 --> 00:27:22,960 Speaker 5: on the process of being inscripted. It hasn't been yet, 504 00:27:23,240 --> 00:27:26,159 Speaker 5: but someone might tell the story in the future. And 505 00:27:26,200 --> 00:27:28,760 Speaker 5: I think that was the most inspiring thing, and that's 506 00:27:28,760 --> 00:27:30,840 Speaker 5: what we want to do, not like something that becomes 507 00:27:31,160 --> 00:27:34,399 Speaker 5: not just a container, but also a place where people 508 00:27:34,440 --> 00:27:39,399 Speaker 5: can gather and express themselves and to see themselves reflected 509 00:27:39,920 --> 00:27:42,200 Speaker 5: in the art that they're going to see, and therefore 510 00:27:42,280 --> 00:27:44,960 Speaker 5: to continue to tell other stories that have not been 511 00:27:45,040 --> 00:27:46,560 Speaker 5: inscripted yet in that space. 512 00:27:46,840 --> 00:27:49,600 Speaker 3: Where actually is the I'm trying to think where that 513 00:27:49,880 --> 00:27:52,560 Speaker 3: way is? So it's the hot you go straight through, 514 00:27:52,640 --> 00:27:53,040 Speaker 3: don't you. 515 00:27:53,440 --> 00:27:56,560 Speaker 5: Yes, it's on the southwest corner of the museum. 516 00:27:58,480 --> 00:27:59,880 Speaker 2: And where at stage are you in now? 517 00:28:00,080 --> 00:28:04,000 Speaker 5: We just finished concept and we're starting schematic design, so 518 00:28:04,040 --> 00:28:07,040 Speaker 5: we still have a few more years ago and the 519 00:28:07,119 --> 00:28:09,760 Speaker 5: completion is expected to happen in twenty thirty. 520 00:28:10,359 --> 00:28:12,280 Speaker 3: And I look at your work and I see the 521 00:28:12,320 --> 00:28:16,320 Speaker 3: way you've progressed. Have seen your work and your office. 522 00:28:16,359 --> 00:28:19,880 Speaker 3: You have office in Mexico, and you're working in New York, 523 00:28:19,920 --> 00:28:22,400 Speaker 3: and you're working now hopefully in Paris, and I hope 524 00:28:22,400 --> 00:28:24,760 Speaker 3: in London. I'm jealous. Now I want to do a 525 00:28:24,800 --> 00:28:28,200 Speaker 3: restaurant with you. Well, then, but that would be the 526 00:28:28,359 --> 00:28:30,040 Speaker 3: incentive to do another restaurant. 527 00:28:30,600 --> 00:28:33,520 Speaker 2: But do you feel that you're growing slowly? 528 00:28:33,720 --> 00:28:36,119 Speaker 3: Or in that way, or do you I think so 529 00:28:36,119 --> 00:28:38,880 Speaker 3: to conquer the world in a big way too. 530 00:28:38,920 --> 00:28:39,800 Speaker 4: Not in a big way. 531 00:28:40,000 --> 00:28:44,200 Speaker 5: I think we're similar in that I never worked for anyone. 532 00:28:44,560 --> 00:28:51,040 Speaker 5: So it's this combination between being in my case being 533 00:28:51,080 --> 00:28:53,320 Speaker 5: a little bit stubborn, you know, like saying like I 534 00:28:53,360 --> 00:28:56,160 Speaker 5: can do this, and of course the easier path would 535 00:28:56,160 --> 00:29:00,080 Speaker 5: be to follow someone's steps, and it's non arrogant to 536 00:29:00,160 --> 00:29:02,360 Speaker 5: say like, I don't want to follow someone, because you're 537 00:29:02,600 --> 00:29:04,840 Speaker 5: at the same time admiring so many people no and 538 00:29:05,040 --> 00:29:05,760 Speaker 5: just looking. 539 00:29:05,560 --> 00:29:06,320 Speaker 4: Up to them. 540 00:29:07,000 --> 00:29:10,960 Speaker 5: But it's just like trying to do it yourself, and 541 00:29:11,080 --> 00:29:15,200 Speaker 5: it's more painful sometimes and it's slower, and you need 542 00:29:15,240 --> 00:29:17,160 Speaker 5: to rely a lot on the people that are working 543 00:29:17,200 --> 00:29:20,880 Speaker 5: with you. But I enjoy that very much because it's 544 00:29:20,960 --> 00:29:24,640 Speaker 5: almost a way of building an extended family because you 545 00:29:24,760 --> 00:29:29,080 Speaker 5: work so much time with them, you share your hopes 546 00:29:29,080 --> 00:29:33,120 Speaker 5: and dreams with them, and you have to really trust 547 00:29:33,120 --> 00:29:35,480 Speaker 5: them because that's all you've got, you know, like you 548 00:29:35,520 --> 00:29:38,400 Speaker 5: can lose everything, and then you lose everything and you 549 00:29:38,480 --> 00:29:42,480 Speaker 5: start over again. So it starts very very small. I 550 00:29:42,520 --> 00:29:44,400 Speaker 5: still consider my office to be very small. 551 00:29:44,840 --> 00:29:45,600 Speaker 4: We're eleven in. 552 00:29:45,560 --> 00:29:49,880 Speaker 5: New York and nineteen in Mexico City, something like that. 553 00:29:50,400 --> 00:29:53,560 Speaker 5: The numbers fluctuate a little bit, but I still consider 554 00:29:53,600 --> 00:29:57,680 Speaker 5: it to be a small studio and I know all 555 00:29:57,720 --> 00:29:59,680 Speaker 5: of them. I try to spend time as much as 556 00:29:59,680 --> 00:30:03,000 Speaker 5: I can with them, and it has been a matter 557 00:30:03,080 --> 00:30:06,000 Speaker 5: of also explaining to them, like how we want to grow. 558 00:30:06,080 --> 00:30:08,200 Speaker 5: Sometimes they will come to me and say like, how. 559 00:30:08,120 --> 00:30:10,160 Speaker 4: Do you want to grow? Where are you heading? 560 00:30:10,720 --> 00:30:13,520 Speaker 5: Like these things that are happening so fast, like the 561 00:30:13,600 --> 00:30:16,560 Speaker 5: met or these new competitions. 562 00:30:16,680 --> 00:30:18,080 Speaker 4: How do you want to handle them? 563 00:30:18,280 --> 00:30:22,800 Speaker 5: And to me, it's the idea of growing is maturing, no, 564 00:30:23,360 --> 00:30:26,600 Speaker 5: rather than being bigger and getting bigger projects, is like 565 00:30:26,680 --> 00:30:31,320 Speaker 5: better projects, better clients. And then finally, the ultimate goal 566 00:30:31,360 --> 00:30:33,920 Speaker 5: would be to have more time on each project and 567 00:30:33,960 --> 00:30:37,160 Speaker 5: then you can really spend some time thinking about something. 568 00:30:37,600 --> 00:30:40,120 Speaker 5: And I know that architecture is really slow, but I 569 00:30:40,160 --> 00:30:42,600 Speaker 5: want to have even more time, and so I want 570 00:30:42,640 --> 00:30:45,360 Speaker 5: to go even slower. That would be the ultimate goal. 571 00:30:46,120 --> 00:30:49,360 Speaker 3: I always ask if food is something that connects you 572 00:30:49,440 --> 00:30:53,120 Speaker 3: to your family, is something you do with your parents, 573 00:30:53,200 --> 00:30:57,520 Speaker 3: that you explore with friends or with lovers, or travel 574 00:30:57,760 --> 00:31:02,440 Speaker 3: or work the people you work. It's also comfort and 575 00:31:03,680 --> 00:31:06,800 Speaker 3: I think in times of my own experience with certain 576 00:31:06,880 --> 00:31:10,000 Speaker 3: foods that I when I needed comfort, that I would 577 00:31:10,000 --> 00:31:11,440 Speaker 3: associate with comfort. 578 00:31:12,000 --> 00:31:14,160 Speaker 2: What would be your comfort food? 579 00:31:14,640 --> 00:31:18,800 Speaker 5: My comfort food would be my father Striquez, And that 580 00:31:18,960 --> 00:31:21,920 Speaker 5: dish from my dad is to me like the thing 581 00:31:21,960 --> 00:31:26,600 Speaker 5: that brings me back to my feet and makes me remind. 582 00:31:26,200 --> 00:31:28,120 Speaker 4: Myself that everything will be all right. 583 00:31:28,560 --> 00:31:31,760 Speaker 5: And the other one is my mom's start at I 584 00:31:32,520 --> 00:31:36,440 Speaker 5: and associate that with a more celebratory aspect of life. 585 00:31:36,840 --> 00:31:39,680 Speaker 5: So one is about comfort and the other one is 586 00:31:39,720 --> 00:31:41,240 Speaker 5: about like the joys of life. 587 00:31:41,480 --> 00:31:42,440 Speaker 4: And we usually have. 588 00:31:42,480 --> 00:31:47,800 Speaker 5: It for birthdays or for special occasions or I feel 589 00:31:47,800 --> 00:31:50,040 Speaker 5: also when she's feeling a little bit down, she would 590 00:31:50,120 --> 00:31:53,440 Speaker 5: cook at tatatan and then everything is just like sweet 591 00:31:54,040 --> 00:31:54,680 Speaker 5: and crisp. 592 00:31:54,920 --> 00:31:57,040 Speaker 2: Again. Yeah, I love Inflida. 593 00:31:57,160 --> 00:31:58,720 Speaker 4: Thank you, thank you so much, really 594 00:32:04,120 --> 00:32:07,240 Speaker 1: Thank you for listening to Ruthie's Table four in partnership 595 00:32:07,280 --> 00:32:12,960 Speaker 1: with montclaird