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Speaker 1: What up, y'all.

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Speaker 2: It's me Eric, and we are back with another edition

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Speaker 2: of Bombing, where I talk with friends, comedians, musicians and

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Speaker 2: chefs about their worst moments on stage and also their

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Speaker 2: worst moments in the kitchen. Today we have an esteam

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Speaker 2: chef on the pod, Roy Choi, the prolific restaurant tour

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Speaker 2: and one of the pioneers of the food truck movement

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Speaker 2: with the revolutionary Cogi food truck in La serving up

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Speaker 2: Korean taco deliciousness. He's a dear friend of mine and

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Speaker 2: he shares his Bombing moments in the kitchen and trying

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Speaker 2: to cook while blazed out of his mind. As always,

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Speaker 2: please subscribe to the podcast to get new episodes every

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Speaker 2: week raty five stars and on Apple Podcasts, subscribe to

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Speaker 2: Big Money Players Diamond to get an exclusive clip from

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Speaker 2: my chat with Roy Choi, plus add free episodes weekly.

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Speaker 2: Let's get into it.

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Speaker 1: Bombing.

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Speaker 2: Bombing with Eric Andre called Bombing. I just want to

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Speaker 2: know the trials and tribulations of Roy Choi. I want

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Speaker 2: to know the worst gig you ever had, the worst

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Speaker 2: restaurant review you ever had, the worst meal you ever made,

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Speaker 2: the worst gig you ever had. I want to know

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Speaker 2: just like the word. I mean, you've you've lived in

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Speaker 2: and worked in some gnarly kitchens. I'm assuming with some

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Speaker 2: gnarly motherfuckers. Yeah, and you came up under some gnarly motherfuckers,

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Speaker 2: some hot heads and shit.

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Speaker 3: So yeah, for sure I came up. I came up

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Speaker 3: before PC and before like you know, I'm from the nineties, So.

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Speaker 2: We were saying racist shit to you in the kitchen.

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Speaker 3: Oh yeah, racist time. Yeah, you know, Like I mean,

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Speaker 3: I held my own, you know, luckily, luckily enough, I

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Speaker 3: had a background to be able to hold my own.

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Speaker 3: But if if I didn't hold my own, yeah, I mean,

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Speaker 3: it's not just racist shit. It's sexist shit. It's racist shit,

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Speaker 3: is aggressive, competitive, toxic, toxic environments. But there's also like

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Speaker 3: a good side to it. There's a chill side. It's

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Speaker 3: like it's like any industry. You look at football in

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Speaker 3: the seventies, porn in the eighties, you know, cooking in

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Speaker 3: the nineties. You know, like it's like it's give and take. Yeah,

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Speaker 3: you know, it's what we it's what we got because

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Speaker 3: we don't have that much information now, there's too much

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Speaker 3: information that everything is like you're walking on needles. But

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Speaker 3: back then, outrage people are just going for it. Back then,

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Speaker 3: you're just going for it, Like I'm not I'm not condoning.

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Speaker 3: I'm just saying, like no one knew any fucking better, right,

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Speaker 3: you know, So it's just what's coming up? You know,

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Speaker 3: there's I kind of missed that, Like I don't know

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Speaker 3: if the right worst transparency, but just that that like

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Speaker 3: that that primalism of just like saying, whatever the fuck

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Speaker 3: was on your.

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Speaker 2: Mind, right, no filter, no filter, raw, no vasoline. Yes,

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Speaker 2: we had songs. We had songs that had no filter. Wait,

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Speaker 2: so what was like the worst gig? Like, what did

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Speaker 2: you before you had you know, your own restaurants, where

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Speaker 2: were you where'd you cut your teeth or what was

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Speaker 2: like the worst gigs you had?

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Speaker 3: I mean I cut my teeth in New York. I

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Speaker 3: went to culinary school out there. I cooked in New

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Speaker 3: York restaurants in nineties. In the nineties.

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Speaker 2: Yeah, well year you remember, like ninety.

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Speaker 3: Six, ninety seven, ninety eight.

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Speaker 2: So this is back in the day when I remember

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Speaker 2: when with Bobby Flan Michael Woltajia one time, Tony Hawk

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Speaker 2: and by it Mede to the dinner and Voltajia told

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Speaker 2: me that like he goes literally, chefs would have cookbooks

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Speaker 2: that looked like they were like written by an old

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Speaker 2: Italian grandmother. There was no internet. I mean there was

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Speaker 2: like the earliest stages of the Internet, but like there

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Speaker 2: was actually like the secret recipe because you couldn't just

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Speaker 2: like go online and watch fifty five thousand YouTube videos

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Speaker 2: about every single recipe. You really had to like work

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Speaker 2: under some psycho chef and really get in their good

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Speaker 2: graces and figure out the each one of these recipes.

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Speaker 2: Like it was like it was medieval compared to now,

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Speaker 2: which you have all this information at your fingertips.

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Speaker 3: It's very medieval. I guess it could be the same

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Speaker 3: as like stand up comedy in a sense where you

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Speaker 3: had to go out on the road and stay in

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Speaker 3: motels and like pay your dues and all that. You know,

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Speaker 3: the whole thing of paying dues like in our generations,

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Speaker 3: like it's real stuff because there was no internet, and

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Speaker 3: so yeah, you had Like right now, people think working

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Speaker 3: at a job for like or doing something for one

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Speaker 3: year is a long time, you know, I mean that's

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Speaker 3: almost too long for people like they want instant success.

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Speaker 3: Back then, you like it was understood that you would

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Speaker 3: work for seven years under someone in obscurity, you know,

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Speaker 3: and just learning and absorbing. It was very like Kung Fu.

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Speaker 2: You know, he's like you're putting your hands in like

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Speaker 2: broken fire.

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Speaker 3: It was very Yeah, it was very Saturday morning Kung

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Speaker 3: Fu movie, like going to the back top of the

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Speaker 3: bamboo forest. And yeah, balancing and hitting tree trunks, you know,

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Speaker 3: that's that's what it was, and that's the only way

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Speaker 3: you could learn. And and then yes there were books,

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Speaker 3: but these books were written like decades ago, and and

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Speaker 3: they were all European, right, and so yeah, if you

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Speaker 3: ever needed like something or vinaigrette or anything like just something,

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Speaker 3: if you're like kind of freestyling, you would have to

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Speaker 3: go back to the office, look up the book and

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Speaker 3: kind of like it was a very dewey decimal system.

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Speaker 2: Well did you see people get rocked ever in kitchens

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Speaker 2: like fucking spilled hot boiling water in themselves or just

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Speaker 2: burn themselves with hot.

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Speaker 3: I've hot mops. No, I've seen it. I was the

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Speaker 3: one that was spilling stuff and causing fires. And because

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Speaker 3: I got into cooking late and then I had I

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Speaker 3: had a I don't have real like horror stories. But

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Speaker 3: the one thing I did have in that time of

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Speaker 3: my life in the late nineties, was I had this

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Speaker 3: unique intersection ability where I would always walk in on

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Speaker 3: people having sex in the kitchen. Yeah, I don't know

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Speaker 3: if you have. I mean, it's just something that's followed

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Speaker 3: me on. I've been walked in on like five times

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Speaker 3: in my life. And then I just there was just

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Speaker 3: this period of time in the nineties where I would

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Speaker 3: always either be walked in on or I'd walk in

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Speaker 3: on something and it would just be like I would

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Speaker 3: be completely were just going down to get like flour,

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Speaker 3: you know, or bread curubs.

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Speaker 2: Yeah, just too like cooks.

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Speaker 3: Were so happening all the time in New York. It

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Speaker 3: was happening all the time.

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Speaker 2: People just drunk, coked up, or just like the pressure

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Speaker 2: of work just led to these primal urges.

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Speaker 3: It's the pressure.

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Speaker 2: It's like sleep deprivation.

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Speaker 3: It's just it was like just what it was back then.

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Speaker 1: You know.

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Speaker 3: And then in New York, the kitchens have levels, right,

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Speaker 3: so in your mind you think that there are these

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Speaker 3: like hidden chambers. So there's the kitchen level, and then

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Speaker 3: there's like a storage level, there's the office on the

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Speaker 3: third floor, and then there's the basement. You know how

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Speaker 3: New York streets are, and so it was always in

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Speaker 3: the kegs are in the bottom, the fifty pound sacks

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Speaker 3: of flour, and those are perfect spots to get it,

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Speaker 3: get it on. But it was like, but the weird

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Speaker 3: thing is fucking fucking down by the flower man, because

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Speaker 3: there's six stacks of flower, fifty pound sacks of flour bins.

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Speaker 3: So you could do it either way. You could do

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Speaker 3: a doggy style, you could be on bottom, it doesn't matter.

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Speaker 3: You could lay down, you could do missionary whatever you want.

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Speaker 3: Keg kegs you have handles to hold on to, you know.

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Speaker 3: So it's just it was happening all the time, and

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Speaker 3: it was just like quick ship, you know, like a yeah,

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Speaker 3: I don't know why I know all that stuff.

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Speaker 2: Well I know it.

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Speaker 3: I know why, Yeah, I know it because I was

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Speaker 3: here walking in on it.

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Speaker 1: Man.

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Speaker 3: Unfortunately I wasn't the one being walked in on in

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Speaker 3: those situations, but I was the one always walked I

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Speaker 3: was always like this dumb mister Magoo, like walking in

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Speaker 3: with like an empty hotel pan trying to pick up

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Speaker 3: panko flower. And then yeah, so that's the type of

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Speaker 3: stuff that was happening to me, but I was in

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Speaker 3: New York. Rats, how I didn't see that many rats.

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Speaker 3: I worked in really good restaurants, so I didn't really

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Speaker 3: see that many rats in New York. I would see.

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Speaker 3: I was living actually up just below Spanish Harlem, up

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Speaker 3: in like east Upper East Side, so i'd see something

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Speaker 3: like on the way home to work, but or on

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Speaker 3: the subway but not at work. But like the bombing

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Speaker 3: stuff for in the kitchens in New York was me

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Speaker 3: I was. I got into professional cooking a little bit later,

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Speaker 3: like in my later twenties, so I was like trying

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Speaker 3: to make up for lost time. So I kinda I

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Speaker 3: kind of went for kitchens I wasn't ready for yet,

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Speaker 3: you know. So I tried to, like, you be like

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Speaker 3: you're getting on stages you're not you're not even prepared for,

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Speaker 3: you know, like you haven't even put in the work yet, right,

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Speaker 3: And so I get in there and I was just

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Speaker 3: with all these like assassins and pros, and I was

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Speaker 3: just trying to keep up. And then I have this

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Speaker 3: really crazy problem when I get nervous, it doesn't happen

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Speaker 3: as much anymore because I'm not that as much as

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Speaker 3: nervous anymore. But when I was younger, I was really

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Speaker 3: nervous and shy. Yeah, I fucking bleed from the nose. No,

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Speaker 3: like fucking like you could have a fire hydrant.

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Speaker 2: Really.

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Speaker 3: Yeah, So you.

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Speaker 2: Get so nervous that your nose.

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Speaker 3: Yeah. So yeah, And I think maybe part of well,

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Speaker 3: part of it is definitely like my anxiety and my

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Speaker 3: my shyness, but part of it is I was like

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Speaker 3: born with like a cleft, so my whole like nose

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Speaker 3: palette and bone bone is a little bit different. Yeah,

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Speaker 3: my whole nasal passages and everything is really weird. So

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Speaker 3: all that, and then so I'd be in the middle

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Speaker 3: of service and then my nose would start bleeding it,

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Speaker 3: and so I'd stuff one up and then I stuffed

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Speaker 3: the other up, and then and then one night I

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Speaker 3: was pulling a chicken stock off the thing and it

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Speaker 3: started the fat fell off the top, and then it

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Speaker 3: like the fire just took over the whole island. And

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Speaker 3: then once it took over the whole island, and my

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Speaker 3: nose wouldn't stop bleeding, so it looked like two big

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Speaker 3: like maxipads in my in my nostrils. And then they

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Speaker 3: had to stop service. For a second and clean up,

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Speaker 3: and then the chef just looks at me. It's just

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Speaker 3: shaking his head. But it was, like, I it was

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Speaker 3: a pretty comedic moment because he's looking at me. There's

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Speaker 3: this huge fire. They have to stop service. Everyone's pissed off.

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Speaker 3: But how can you get mad at me? I'm like

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Speaker 3: a little I'm like the little kid and stand by me,

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Speaker 3: you know, like, I'm just like you. I'm trying so hard.

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Speaker 1: You really mean to do well.

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Speaker 3: I really met to do well, and I'm sitting there

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Speaker 3: with two bloody noses and yeah, so they just like

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Speaker 3: everyone jumped in to help me out. That's a great

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Speaker 3: thing about kitchens is you know, like when they know

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Speaker 3: you're trying, they'll jump in and help you out.

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Speaker 2: So it's not all like the worst parts. It's not

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Speaker 2: all people trying to cut each other's heads.

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Speaker 3: Often it's not that. But it is a lot of competitiveness.

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Speaker 1: Yeah.

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Speaker 3: Yeah, I mean there are horses, you know, like I

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Speaker 3: didn't really experience them too much, but there are a

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Speaker 3: lot of horstores where people bump in you with hot shit,

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Speaker 3: you know that, Yeah, or leave a knife out, you know,

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Speaker 3: leave a knife out that points outward or but those

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Speaker 3: are those are bad kitchen. Just like in anything in life,

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Speaker 3: there are bad people in bad situations and people with

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Speaker 3: malicious intent. In most cases, people are just trying to

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Speaker 3: like see what you're made of. I would say the

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Speaker 3: good is better than that. But that doesn't mean like

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Speaker 3: they're like nice. It means like they're just pushing you, see,

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Speaker 3: like can you keep up?

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Speaker 2: They're testing your metal?

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Speaker 3: Yes, yeah, yeah, yeah.

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Speaker 2: I worked in a kitchen for three days. I waited tables. Okay,

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Speaker 2: there's a restaurant called Burritoville in the West Village. This

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Speaker 2: is probably twenty years ago. I just graduated college, I

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Speaker 2: want to say, early two thousands, and I was the

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Speaker 2: worst server in the history of restaurants. I burned myself

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Speaker 2: every five seconds. I forgot you got to tell the

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Speaker 2: customer when the plate is hot, be careful. And it

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Speaker 2: was like very rowdy, loud gay guys in the in

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Speaker 2: the neighborhood at the time, So like I would like

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Speaker 2: put a plate down and be scalding hot, and the

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Speaker 2: guy would go to touch the plate. I forgot to

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Speaker 2: tell nothing.

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Speaker 4: I'd be like, it's fucking hot, and I'm like, oh shit,

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Speaker 4: I'm supposed to tell you that and I lied on

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Speaker 4: my job interview and I told the guy I was

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Speaker 4: waiting tables since I was fourteen years old for my parents,

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Speaker 4: never worked in a restaurant once.

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Speaker 2: Or I was fucking horrible dropping plates. I would like

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Speaker 2: scoop when the when the customer would be like, can

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Speaker 2: I take this home and to go back, I would

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Speaker 2: just scoop it out with my hands, and the waiter

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Speaker 2: the other waiters were like, dude, don't if you're going

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Speaker 2: to do that, don't let the customers see you doing that.

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Speaker 2: And I was like, shit, and I want the best

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Speaker 2: chefs in the world use their hands. And the person

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Speaker 2: training me was like, you're not the best chef in

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Speaker 2: the world. You're horrible.

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Speaker 3: You're horrible. Like we don't serve like hot plates anymore

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Speaker 3: like that. It sounds like a restaurant that would serve

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Speaker 3: like like a plate that was like yeah, yeah, yeah.

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Speaker 3: Other than Peter Lueger is no one that really doesn't.

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Speaker 2: Sometimes you get the sizzling fahiita play like a chili

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Speaker 2: this kind of thing. But that's that's telling you it's

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Speaker 2: fucking cooking. But my friend Derek Beckle's I hope it

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Speaker 2: doesn't mind me tell you a story he worked at

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Speaker 2: a restaurant in Manhattan. I gotta ask him which restaurant

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Speaker 2: this is not to put it on blast, just out

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Speaker 2: of curiosity. He was like, this was not like a

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Speaker 2: cheap restaurant. He goes, this was a fancy this is

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Speaker 2: a fans I don't know if it was Michilon Star,

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Speaker 2: but like whatever, but like it was, you know, fine dining,

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Speaker 2: white tablecloth chip and he tells the story. I wish

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Speaker 2: he was here to tell it.

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Speaker 1: He tells it better than me.

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Speaker 2: But there was a tomato soup tomato bisk or something

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Speaker 2: they were serving and everybody's wolfing it down. It's like

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Speaker 2: the special soup of the day. So soup dezure fucking people.

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Speaker 2: Everybody wolfing it down. People ask for seconds and ship

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Speaker 2: and then he goes back into the kitchen and he's like,

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Speaker 2: I got more soup. I need more soup. I got

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Speaker 2: more sup orders And the chef was like no, no, no,

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Speaker 2: and he's like what And he said, like the cauldron

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Speaker 2: of soup was like dumped out and going down the

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Speaker 2: drain or something, and there was like a gigantic, dead

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Speaker 2: bloated rat at the bottom. So he said, like people

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Speaker 2: were wolfing it down because I had this like gamy

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Speaker 2: rat Brian. I was giving it like the perfect flavor.

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Speaker 3: It makes me think of this time in high school

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Speaker 3: where I knew a bunch of kids that were working

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Speaker 3: at a pizza spot. Again, I just had this thing

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Speaker 3: in life where I walk in on ship. Yeah, back

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Speaker 3: then I walk in and they're all peeing in the

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Speaker 3: fucking tomato sauce.

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Speaker 2: What why?

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Speaker 3: Because they're fucking sixteen years old.

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Speaker 2: That's a crime against humanity. People were eating.

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Speaker 3: Yes, come on, Jesus Christ, it must be something with tomatoes,

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Speaker 3: and because I think they were busier never than that.

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Speaker 1: Yea with Aericdrey. With Aericdre.

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Speaker 2: What's the worst like restaurant review you ever had? Have

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Speaker 2: you gotten like ripped by? I don't read reviews. I

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Speaker 2: tell my publicist, like, unless it's good, don't send it

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Speaker 2: to me. I don't care.

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Speaker 3: Like I you know, I did get ripped apart by

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Speaker 3: The New York Times.

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Speaker 1: I got ripped there.

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Speaker 3: By Pete Wells. The He's like he's like the theater critic,

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Speaker 3: you know, like like food, you know, like the type

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Speaker 3: of thing where people are waiting on pins and needles

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Speaker 3: for his his his review and then it's a make

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Speaker 3: or break situation, you know. But we opened the well luckily,

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Speaker 3: Like career wise, I wasn't at a point where I

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Speaker 3: really gave a fuck about it, but the project we

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Speaker 3: were working on mattered, you know. And I don't know

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Speaker 3: if you know about this project called Local I did

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Speaker 3: out in Watts and Oakland. But you know, it was

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Speaker 3: a project for you know, for the people I grew

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Speaker 3: up with, you know, like it was like going back

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Speaker 3: to the neighborhood building a restaurant, employing everyone, you know,

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Speaker 3: providing Wi Fi internet jobs, nutrition training, and we were

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Speaker 3: just building, like trying to build a great restaurant in

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Speaker 3: the hood, you know what I'm saying. And so we

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Speaker 3: started Watts, Oakland, you know, we went to San Jose,

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Speaker 3: San Francisco, all that, and uh, he came in. It

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Speaker 3: just ripped us apart.

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Speaker 1: Man.

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Speaker 2: Just wait, so there's stuffy white New York Times. Because

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Speaker 2: I'm uming.

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Speaker 3: They're they're they're there. They were disguises. So I don't

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Speaker 3: know what.

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Speaker 2: Food reviewers were disguises when they come in. They do

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Speaker 2: they do because they want to be incognita. They want

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Speaker 2: to be treated as if they're They don't want special treatment,

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Speaker 2: so they know what the real deal is.

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Speaker 3: Yeah, that industry now is kind of fleeting because of

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00:16:11,040 --> 00:16:13,560
Speaker 3: the way the world is and the way the internet is. Right,

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00:16:13,600 --> 00:16:16,480
Speaker 3: but when they were at when they were at in their.

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Speaker 2: Prime, you know, there's only like five of those people.

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Speaker 3: Fake reservations, burner phones, whoa you know, disguises like horrible

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Speaker 3: disguise like this.

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Speaker 5: Guys you would wear disguises like you would wear yeah,

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Speaker 5: like mar fucking sabotage, beastie boys ship and they would

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Speaker 5: go in restaurants like that.

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Speaker 2: So that that guy missed the point of that project.

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Speaker 2: That project you were trying to bring. You trying to

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Speaker 2: uplift marginalized communities and bring vitality to the hood. Just

348
00:16:51,960 --> 00:16:55,120
Speaker 2: bring bring culture, Yeah, bring jobs, create jobs. So that

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Speaker 2: guy like that's like a completely missing the point.

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Speaker 3: The thing is we were too high profile chefs opening

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Speaker 3: a restaurant in watts There was a lot of attention.

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Speaker 3: You know, everyone was writing about this opening, and so

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Speaker 3: you know it was a big deal for them to

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Speaker 3: actually cover it. And and you know Pete he's a

355
00:17:16,680 --> 00:17:18,720
Speaker 3: tremendous writer. He's like, you know, he's the writer of

356
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Speaker 3: the New York Times. But he has a shtick where

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Speaker 3: he goes to a restaurant, like in the beginning of

358
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Speaker 3: each year he did Guy Fieri's restaurant he did, he

359
00:17:26,200 --> 00:17:28,800
Speaker 3: did a few others where he just fucking leans in

360
00:17:29,800 --> 00:17:32,919
Speaker 3: annihilates you. He gets I think. So I don't know,

361
00:17:33,119 --> 00:17:34,800
Speaker 3: but I think he does. And and you know we

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Speaker 3: got I got zero stars. I got zero stars from

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Speaker 3: the New York Times. So I would say that's bombings.

364
00:17:42,480 --> 00:17:45,160
Speaker 3: It has to hurt, right, It hurts, right, It hurts

365
00:17:45,160 --> 00:17:47,520
Speaker 3: on every level. Yeah, even though I say it doesn't hurt,

366
00:17:47,560 --> 00:17:50,000
Speaker 3: it hurts, you know, because we're not opening. You know,

367
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Speaker 3: we're not the ones peeing in the fucking pizza sauce.

368
00:17:52,200 --> 00:17:54,320
Speaker 3: You know, we're trying, you know, like we really care

369
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Speaker 3: about this thing, and you know, for us to get

370
00:17:57,000 --> 00:18:00,479
Speaker 3: a zero, all that work and get it. You know,

371
00:18:01,119 --> 00:18:03,800
Speaker 3: even if you know, like your your mission is higher

372
00:18:03,800 --> 00:18:06,160
Speaker 3: than that and it's not about the ego, it's still

373
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Speaker 3: it still hurts.

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Speaker 2: Like, you know, has he ever said anything nice? Has

375
00:18:10,040 --> 00:18:12,320
Speaker 2: he always been on your has he always been after you?

376
00:18:12,359 --> 00:18:13,679
Speaker 3: Do you feel like I didn't even know I was

377
00:18:13,680 --> 00:18:16,919
Speaker 3: on his radar, you know until that? Yeah, so New

378
00:18:17,000 --> 00:18:19,520
Speaker 3: Yorkers don't really give a shit about us in LA.

379
00:18:19,600 --> 00:18:21,440
Speaker 3: They don't even think we exist, you know, so.

380
00:18:24,000 --> 00:18:26,480
Speaker 2: Was there like but that's no longer? Is that still

381
00:18:26,480 --> 00:18:28,399
Speaker 2: true maybe back in the day? Is that still like that?

382
00:18:28,840 --> 00:18:32,120
Speaker 2: Is there still like an East Coast West Coast Biggie

383
00:18:32,119 --> 00:18:33,679
Speaker 2: Tupac chef beef.

384
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Speaker 3: I don't know if there's a chef, but I do

385
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Speaker 3: think that New York's New Yorkers still think that New

386
00:18:39,880 --> 00:18:42,159
Speaker 3: York is the center of the world, you know, in

387
00:18:42,200 --> 00:18:45,040
Speaker 3: many ways, you know, and uh, but they love to

388
00:18:45,040 --> 00:18:45,600
Speaker 3: live in LA.

389
00:18:48,640 --> 00:18:52,680
Speaker 2: What about Parisian chefs? Are they even even more cool?

390
00:18:52,800 --> 00:18:55,240
Speaker 3: Man? Really? Like French new wave cinema man, the.

391
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Speaker 2: New, the new, the new guns. I'm talking about the

392
00:18:58,560 --> 00:19:01,040
Speaker 2: old school cats with the chef boy. Are the fucking

393
00:19:01,080 --> 00:19:05,120
Speaker 2: hats the roughest hell in the kitchen, But they're cool.

394
00:19:05,119 --> 00:19:08,040
Speaker 3: They're cool as being something. Really the French are cool?

395
00:19:08,080 --> 00:19:09,360
Speaker 3: Man smoked cigarette.

396
00:19:09,480 --> 00:19:11,560
Speaker 2: Oh no, I'm not. I'm not talking about all French people.

397
00:19:12,240 --> 00:19:16,400
Speaker 2: French chefs were the toughest in the their heart, their

398
00:19:16,480 --> 00:19:20,919
Speaker 2: fucking like brickship house fucking I thought they were like

399
00:19:20,920 --> 00:19:23,560
Speaker 2: the the teacher in that movie Whiplash, like throwing fucking

400
00:19:23,640 --> 00:19:25,240
Speaker 2: drum symbols at your fucking head.

401
00:19:25,840 --> 00:19:29,480
Speaker 3: Yes, yes, but that's inside the kitchen outside there.

402
00:19:29,440 --> 00:19:33,159
Speaker 2: Outside the chill, so outside, the New York chefs are

403
00:19:33,200 --> 00:19:35,679
Speaker 2: not their dicks inside and out of the kitchen.

404
00:19:35,840 --> 00:19:37,760
Speaker 3: I wouldn't say it's the chefs. I would say it's

405
00:19:37,840 --> 00:19:40,640
Speaker 3: the more the patrons and the diners, you know that,

406
00:19:40,920 --> 00:19:43,359
Speaker 3: you know, just like New York and l A in general,

407
00:19:43,440 --> 00:19:47,440
Speaker 3: like a lot of times we get overlooked, you know, like, yeah.

408
00:19:47,359 --> 00:19:50,560
Speaker 2: I think l A is the capital of I mean,

409
00:19:51,240 --> 00:19:52,920
Speaker 2: I'm not an expert, but I thought, like l A

410
00:19:53,160 --> 00:19:54,760
Speaker 2: is the capital of Yeah.

411
00:19:54,840 --> 00:19:58,280
Speaker 3: Yeah, but but you got to remember our casual attitude

412
00:19:58,280 --> 00:20:00,639
Speaker 3: and our lifestyle. A lot of people don't think that

413
00:20:00,680 --> 00:20:04,120
Speaker 3: we're trying, or it doesn't get computed that we actually

414
00:20:04,119 --> 00:20:05,879
Speaker 3: give a ship sometimes. So what I mean by that

415
00:20:05,920 --> 00:20:09,000
Speaker 3: is the Michelin Guide came here years ago. Like I

416
00:20:09,040 --> 00:20:11,640
Speaker 3: don't have too much beef with many things in life,

417
00:20:11,680 --> 00:20:14,679
Speaker 3: I'm pretty zen, right, but fuck the Michelin Guide, you know,

418
00:20:16,040 --> 00:20:22,880
Speaker 3: straight up and then and everyone. I comes from an

419
00:20:22,880 --> 00:20:26,280
Speaker 3: era where you fucking you know you remember ship and

420
00:20:26,320 --> 00:20:28,440
Speaker 3: you hold the line. I come from that era here.

421
00:20:28,520 --> 00:20:29,440
Speaker 2: What does that mean?

422
00:20:29,520 --> 00:20:32,800
Speaker 3: Like, you know, like your word means something like you know,

423
00:20:32,840 --> 00:20:36,480
Speaker 3: you got people's back you fucking like you represent you know,

424
00:20:36,640 --> 00:20:38,560
Speaker 3: like and you and you hold down your ship, you

425
00:20:38,560 --> 00:20:41,680
Speaker 3: hold down your hood, you know, like the Michelin guy

426
00:20:41,760 --> 00:20:45,080
Speaker 3: came to La and told us that we were uncivilized. Yeah,

427
00:20:45,119 --> 00:20:47,439
Speaker 3: and that there was no place in this city that

428
00:20:47,480 --> 00:20:52,760
Speaker 3: could have great food to their to their measurements because

429
00:20:52,760 --> 00:20:55,600
Speaker 3: it wasn't European based, you know. And you know, because

430
00:20:55,640 --> 00:20:57,560
Speaker 3: you could go to a restaurant with shorts on or

431
00:20:57,560 --> 00:21:00,720
Speaker 3: whatever the case may be. You know, and this guy's

432
00:21:00,720 --> 00:21:03,080
Speaker 3: living in like the eighteen hundreds exactly. And then they

433
00:21:03,119 --> 00:21:06,120
Speaker 3: came back years later, seven eight years later and then

434
00:21:06,160 --> 00:21:10,600
Speaker 3: reintroduced themselves California, and everyone acted. Everyone just got back

435
00:21:10,640 --> 00:21:13,080
Speaker 3: on their dick like they didn't say that shit. And

436
00:21:13,920 --> 00:21:15,640
Speaker 3: for me, I just remember, yeah, so.

437
00:21:17,119 --> 00:21:18,480
Speaker 2: Like no, no, no, no, no, no, no no.

438
00:21:18,880 --> 00:21:20,520
Speaker 3: So a lot of people look at us like we

439
00:21:20,560 --> 00:21:23,359
Speaker 3: don't we're not trying hard, you know, whereas like in

440
00:21:23,480 --> 00:21:28,240
Speaker 3: other other cities, like because it's you know, very European

441
00:21:28,320 --> 00:21:31,680
Speaker 3: core base, it looks like it's more intelligent or whatever

442
00:21:31,720 --> 00:21:32,320
Speaker 3: the case may be.

443
00:21:32,680 --> 00:21:36,240
Speaker 2: Uh, you know, like there's like stuffy blue blood like.

444
00:21:36,240 --> 00:21:38,240
Speaker 3: Yeah, you know, Miami gets that a lot too. There

445
00:21:38,320 --> 00:21:41,360
Speaker 3: can't be great cuisine down in regions where people are

446
00:21:41,359 --> 00:21:43,520
Speaker 3: just chilling and having a great time, you know, because

447
00:21:43,560 --> 00:21:44,520
Speaker 3: it's so crazy.

448
00:21:44,600 --> 00:21:47,400
Speaker 2: I didn't know that La that's so fun. That's all

449
00:21:47,480 --> 00:21:49,879
Speaker 2: news to me. That's all news to me because I

450
00:21:49,880 --> 00:21:53,520
Speaker 2: thought like LA is the high water mark, and everybody's

451
00:21:53,560 --> 00:21:54,640
Speaker 2: trying to catch up to LA.

452
00:21:54,800 --> 00:21:57,560
Speaker 3: But I guess it's like this new I would say,

453
00:21:57,640 --> 00:22:02,400
Speaker 3: like amongst the amongst the people, yes, you know, but

454
00:22:01,640 --> 00:22:05,000
Speaker 3: uh but still amongst the guard that old guard, the

455
00:22:05,000 --> 00:22:08,919
Speaker 3: gate t Yeah, the gatekeepers that control media or control

456
00:22:09,160 --> 00:22:13,000
Speaker 3: the industry in the sense that get kicked backs from

457
00:22:13,280 --> 00:22:15,760
Speaker 3: giving reviews or things like that. I would say, so

458
00:22:15,760 --> 00:22:19,240
Speaker 3: it's a corrupt too, there's some corruption there. I bet

459
00:22:19,280 --> 00:22:21,000
Speaker 3: fucking the Michelin guy has corrupt ship.

460
00:22:21,359 --> 00:22:24,720
Speaker 2: I've done. I've been to some Michelin Star restaurants that

461
00:22:25,119 --> 00:22:28,960
Speaker 2: fucking sucked that were like dog food. I went to

462
00:22:29,080 --> 00:22:31,560
Speaker 2: one in in Prague and I like left and I

463
00:22:31,600 --> 00:22:33,639
Speaker 2: was like that was mediocre. And my sister goes this

464
00:22:33,720 --> 00:22:36,000
Speaker 2: place is a Michelin Star, and I was like, dude,

465
00:22:36,880 --> 00:22:40,000
Speaker 2: this is I heard that. It's been bullshit from the beginning.

466
00:22:40,040 --> 00:22:42,520
Speaker 2: Though it's a tire company, right, isn't a company that

467
00:22:42,560 --> 00:22:45,720
Speaker 2: makes tires. It's Michelin. It's the same, it's the same company.

468
00:22:46,119 --> 00:22:50,679
Speaker 2: Company is a tire company, because they tell me what

469
00:22:50,840 --> 00:22:52,719
Speaker 2: the best fucking fog raws.

470
00:22:53,560 --> 00:22:55,680
Speaker 3: Well, the history of it is, they built the guide

471
00:22:55,920 --> 00:22:58,000
Speaker 3: because they want people to buy tires. They want people

472
00:22:58,040 --> 00:23:01,440
Speaker 3: to travel throughout Europe. Uh instead of taking the eurail

473
00:23:01,480 --> 00:23:03,760
Speaker 3: on the train. They wanted people to get in their

474
00:23:03,760 --> 00:23:07,879
Speaker 3: cars and travel to these remote regions and you know,

475
00:23:08,280 --> 00:23:11,240
Speaker 3: go and you know, go into the deep part of

476
00:23:11,280 --> 00:23:16,719
Speaker 3: France or you know, Hungary or Czechoslovakia or Prague or whatever.

477
00:23:16,800 --> 00:23:20,320
Speaker 3: And they wanted them to drive these you know places,

478
00:23:20,359 --> 00:23:22,880
Speaker 3: and so the guide was there, you know, to tie

479
00:23:22,920 --> 00:23:23,400
Speaker 3: it all in.

480
00:23:23,760 --> 00:23:25,600
Speaker 2: So it's almost it's almost kind of been a scam

481
00:23:25,600 --> 00:23:28,000
Speaker 2: from the beginning. It's almost like they're in their own

482
00:23:28,000 --> 00:23:33,320
Speaker 2: self interest. I think that of the younger generations, nobody's

483
00:23:33,320 --> 00:23:35,679
Speaker 2: paying attention to that shit. Maybe I mean, I don't know,

484
00:23:35,760 --> 00:23:38,919
Speaker 2: but but I think you said, but I didn't know

485
00:23:38,920 --> 00:23:40,720
Speaker 2: that La was the underdog, And that's what I'm saying.

486
00:23:40,720 --> 00:23:44,000
Speaker 2: And I wanted to I wanted to apologize to your

487
00:23:44,160 --> 00:23:46,440
Speaker 2: business partner, who I think hates my guts because when

488
00:23:46,480 --> 00:23:46,920
Speaker 2: we ate.

489
00:23:48,240 --> 00:23:49,919
Speaker 3: Together, she was like, why are you leaving LA? Do

490
00:23:49,920 --> 00:23:52,800
Speaker 3: you remember this? Remember this in Chicago? Yeah?

491
00:23:52,880 --> 00:23:55,879
Speaker 2: Can I tell this story and we can lift it

492
00:23:55,880 --> 00:23:57,440
Speaker 2: out if you know, because you were just about to

493
00:23:57,480 --> 00:24:01,040
Speaker 2: move to New York so we eat in Chicago. I

494
00:24:01,080 --> 00:24:03,440
Speaker 2: didn't know your business partners from LA, or I didn't

495
00:24:03,480 --> 00:24:07,000
Speaker 2: know LA had such underdog status, and you just spent

496
00:24:07,040 --> 00:24:09,240
Speaker 2: your life defending. I so hate where I'm from. So

497
00:24:09,280 --> 00:24:10,960
Speaker 2: anybody that loves where I'm from, I'm like, why do

498
00:24:11,000 --> 00:24:13,199
Speaker 2: you love where you're from? I fucking hate where I'm

499
00:24:13,240 --> 00:24:16,080
Speaker 2: I'm from Bokwerts on Florida. I don't have any nationalism

500
00:24:16,160 --> 00:24:19,800
Speaker 2: or for fucking I'm not like swinging the flash singing

501
00:24:19,840 --> 00:24:22,760
Speaker 2: the national anthem for where I'm from. So I'm like,

502
00:24:23,960 --> 00:24:28,040
Speaker 2: your business goes, why are you leaving in LA? And

503
00:24:28,040 --> 00:24:30,960
Speaker 2: I go I've been here fifteen years. I'm kind of

504
00:24:31,000 --> 00:24:32,840
Speaker 2: bored with it. I'm either in my car or in

505
00:24:32,920 --> 00:24:35,800
Speaker 2: my office or you're there's no spontaneity. I want to

506
00:24:35,840 --> 00:24:38,280
Speaker 2: be in New York against I'm walking around, I run

507
00:24:38,320 --> 00:24:40,640
Speaker 2: into a friend, I run into a I went into

508
00:24:40,640 --> 00:24:42,879
Speaker 2: a restaurant or a little shop I never saw before.

509
00:24:42,960 --> 00:24:46,080
Speaker 2: I want that spontaneity to inform my creativity. I missed,

510
00:24:46,480 --> 00:24:49,000
Speaker 2: I miss walking, I missed the diversity of the area.

511
00:24:49,000 --> 00:24:51,560
Speaker 2: I'm like gushing about New York and I've never met

512
00:24:51,560 --> 00:24:55,560
Speaker 2: anybody else that hated me more. During a dinner, the

513
00:24:55,720 --> 00:24:58,600
Speaker 2: entire time she was like, uh huh, Like I was like,

514
00:24:58,920 --> 00:25:01,240
Speaker 2: it was reminding me of if I said that to

515
00:25:01,320 --> 00:25:06,760
Speaker 2: Tupac sug night.

516
00:25:07,160 --> 00:25:08,720
Speaker 3: And she was so excited to meet you that.

517
00:25:09,640 --> 00:25:12,560
Speaker 2: Yeah, she was just like, did she really think I

518
00:25:12,600 --> 00:25:15,920
Speaker 2: was talking about La? She doesn't hate me. I really

519
00:25:15,920 --> 00:25:18,560
Speaker 2: felt like she turned. She she was very warm at

520
00:25:18,560 --> 00:25:20,720
Speaker 2: the top, and there was a sharp one aid. It

521
00:25:20,800 --> 00:25:22,639
Speaker 2: might have been it might have been I might have

522
00:25:22,680 --> 00:25:24,680
Speaker 2: been in my own mind, but I was like, shit,

523
00:25:24,720 --> 00:25:27,440
Speaker 2: I really shouldn't have some people actually like where they're from.

524
00:25:27,520 --> 00:25:31,119
Speaker 2: I should She can talk shit about bookards on Florida.

525
00:25:31,560 --> 00:25:33,439
Speaker 3: I'm proud of her, though, because us in LA we

526
00:25:33,480 --> 00:25:35,159
Speaker 3: don't like to we don't like, we don't like to

527
00:25:35,320 --> 00:25:37,480
Speaker 3: back down, you know, from people talk about our city.

528
00:25:37,520 --> 00:25:39,680
Speaker 3: Because people talk about our city all the time, they

529
00:25:39,720 --> 00:25:42,800
Speaker 3: make fun of it all the time. People make fun

530
00:25:42,840 --> 00:25:46,119
Speaker 3: of Elk because people come to l A. It's usually

531
00:25:46,160 --> 00:25:48,800
Speaker 3: people that come to l A and and don't get

532
00:25:48,840 --> 00:25:53,119
Speaker 3: everything they wanted. Out of the city, you know, whether

533
00:25:53,200 --> 00:25:57,399
Speaker 3: that's for a job, for acting, for creative endeavors, for

534
00:25:57,960 --> 00:26:02,080
Speaker 3: entrepreneurial ships, whatever it is. You know, like they'll come

535
00:26:02,119 --> 00:26:05,159
Speaker 3: to LA because we're the land of opportunity, and then

536
00:26:05,200 --> 00:26:08,120
Speaker 3: they'll come and then they'll they'll leave and say LA

537
00:26:08,200 --> 00:26:09,000
Speaker 3: is fucking horrible.

538
00:26:09,040 --> 00:26:09,920
Speaker 2: Oh they'll be bitter.

539
00:26:10,400 --> 00:26:11,959
Speaker 3: They'll be bitter. So a lot we get a lot

540
00:26:12,000 --> 00:26:13,800
Speaker 3: of that. See, I don't think we get a lot

541
00:26:13,800 --> 00:26:16,320
Speaker 3: of stereotypes, you know, about who we are. And but

542
00:26:16,359 --> 00:26:19,000
Speaker 3: then again, those are things that people think of us

543
00:26:19,280 --> 00:26:22,159
Speaker 3: as if like if people only want the Times Square,

544
00:26:22,480 --> 00:26:24,080
Speaker 3: you know, and said New York sucks.

545
00:26:23,880 --> 00:26:26,919
Speaker 2: Right, exactly, the stereotype of LA is people are like

546
00:26:26,960 --> 00:26:29,040
Speaker 2: I went to LA once, I hated it, and I go, well,

547
00:26:29,040 --> 00:26:31,240
Speaker 2: what neighborhood did you go to? I went to Beverly

548
00:26:31,320 --> 00:26:33,360
Speaker 2: Hills for twenty four hours and there was a bunch

549
00:26:33,400 --> 00:26:36,960
Speaker 2: of plastic surgery. I go, that is not the Los

550
00:26:36,960 --> 00:26:40,680
Speaker 2: Angeles experience. Los Angeles is a massive city with no nexus,

551
00:26:40,720 --> 00:26:43,639
Speaker 2: and every single neighborhood has its own identity. It's a

552
00:26:43,680 --> 00:26:47,680
Speaker 2: patchwork of various neighborhoods, each with their own very specific identity.

553
00:26:47,760 --> 00:26:50,960
Speaker 2: So you really, you really cannot make a broad generalization

554
00:26:51,000 --> 00:26:53,639
Speaker 2: about it. I lived there for fifteen years and I

555
00:26:53,720 --> 00:26:57,159
Speaker 2: still am figuring out what it's about, so I would

556
00:26:57,240 --> 00:26:59,960
Speaker 2: agree with you on that. However, when I travel the world,

557
00:27:00,240 --> 00:27:03,080
Speaker 2: Las held in high esteem, I thought, yeah, we are

558
00:27:03,160 --> 00:27:05,840
Speaker 2: in because I'm from Florida, and I'll tell you the

559
00:27:05,840 --> 00:27:09,000
Speaker 2: butt of every joke ever. But I relish in that.

560
00:27:09,080 --> 00:27:11,439
Speaker 2: So it's funny that you're defensive of LA to me,

561
00:27:11,520 --> 00:27:13,879
Speaker 2: because when people make fun of Florida, it just gives

562
00:27:13,920 --> 00:27:16,600
Speaker 2: me more and more power. I'm like, yeah, because I

563
00:27:16,640 --> 00:27:19,320
Speaker 2: grew up hating it. I grew up in these suburbs

564
00:27:19,320 --> 00:27:22,439
Speaker 2: is filled with elderly people on death's door, which is fine,

565
00:27:22,440 --> 00:27:24,320
Speaker 2: but it just was like not a place for a

566
00:27:24,400 --> 00:27:27,240
Speaker 2: kid or a mixed kid that was like full of

567
00:27:27,359 --> 00:27:31,959
Speaker 2: energy and creativity. I resented it. So now everybody hating

568
00:27:32,000 --> 00:27:35,160
Speaker 2: on Florida and all these Florida man memes, I finally

569
00:27:35,200 --> 00:27:38,840
Speaker 2: feel so validated and vindicated and just I'm like, I

570
00:27:38,920 --> 00:27:42,280
Speaker 2: knew it, and I knew I got out as soon

571
00:27:42,320 --> 00:27:44,520
Speaker 2: as I turned eighteen. For a reason, I feel like

572
00:27:45,520 --> 00:27:49,080
Speaker 2: I relish in people's hatred of mine where I'm from.

573
00:27:49,359 --> 00:27:51,520
Speaker 2: Not only do I not defend it, I'm like high

574
00:27:51,560 --> 00:27:55,040
Speaker 2: five and motherfucker like, yeah, keep a porn gasoline. Yeah,

575
00:27:55,080 --> 00:27:55,800
Speaker 2: on the flames.

576
00:27:56,040 --> 00:27:58,439
Speaker 3: Florida is good at being yeah, being the worst of

577
00:27:58,480 --> 00:28:00,920
Speaker 3: the worst always, It's great.

578
00:28:00,960 --> 00:28:05,520
Speaker 2: I saw a meme it said America is the Florida

579
00:28:05,760 --> 00:28:10,400
Speaker 2: of the world. It's like America compared to other countries,

580
00:28:10,480 --> 00:28:14,720
Speaker 2: It's the Florida America. America is the world's Florida. That's

581
00:28:14,720 --> 00:28:18,160
Speaker 2: what I said. I was like, yes, but I love Miami.

582
00:28:18,240 --> 00:28:20,640
Speaker 2: I will say Miami is the exception because I Miami

583
00:28:20,760 --> 00:28:23,240
Speaker 2: was rough. I was born in Miami, and it was

584
00:28:23,480 --> 00:28:25,480
Speaker 2: very rough for a while, and then it was like

585
00:28:25,920 --> 00:28:30,040
Speaker 2: douchey house music for a while, like euro trash, douchey

586
00:28:30,200 --> 00:28:34,119
Speaker 2: club like like Mikonos fucked Las Vegas, and it just

587
00:28:34,160 --> 00:28:36,400
Speaker 2: made this like it was like that kind of culture

588
00:28:36,440 --> 00:28:38,760
Speaker 2: which was like vapid and whack. And then and then

589
00:28:38,920 --> 00:28:41,480
Speaker 2: all of a sudden, in the past ten fifteen years,

590
00:28:41,520 --> 00:28:45,240
Speaker 2: it's had this like renaissance and it's like all the

591
00:28:45,280 --> 00:28:48,560
Speaker 2: things awesome about it got more awesome and louder, and

592
00:28:48,600 --> 00:28:50,080
Speaker 2: now it's like one of my favorite cities in America.

593
00:28:50,160 --> 00:28:52,160
Speaker 3: Orlando outside of the tour stuff is cool too. Man,

594
00:28:52,160 --> 00:28:53,360
Speaker 3: there's a lot of great food in them.

595
00:28:53,560 --> 00:28:53,840
Speaker 1: Really.

596
00:28:53,880 --> 00:28:54,840
Speaker 3: Oh yeah, yeah, you got it.

597
00:28:54,840 --> 00:28:56,560
Speaker 2: You got only went to Disney World when I was

598
00:28:56,600 --> 00:28:57,960
Speaker 2: a little kid, and I haven't been there since.

599
00:28:57,960 --> 00:29:00,600
Speaker 3: I heard Pensacolas though too. It's you know, it's it's rough,

600
00:29:00,680 --> 00:29:09,520
Speaker 3: but Pensicola. People out there that can't be Roy Jones, man,

601
00:29:11,760 --> 00:29:15,560
Speaker 3: besides Roy Jones, it's go out there.

602
00:29:18,280 --> 00:29:18,920
Speaker 2: All right.

603
00:29:24,480 --> 00:29:36,040
Speaker 1: With Aridre, with Aerdre.

604
00:29:37,160 --> 00:29:39,920
Speaker 2: Have you ever been two waisted at work? Has there

605
00:29:39,920 --> 00:29:41,840
Speaker 2: ever been a time where you got fucking trash and

606
00:29:41,880 --> 00:29:43,920
Speaker 2: you were like, ship, I did too much?

607
00:29:44,320 --> 00:29:47,680
Speaker 3: Yeah, I've tried, you know, I'm I'm a celebrated stoner.

608
00:29:47,720 --> 00:29:49,320
Speaker 3: I love being you know, I love getting high.

609
00:29:49,360 --> 00:29:49,719
Speaker 2: I don't know.

610
00:29:50,000 --> 00:29:52,640
Speaker 3: And uh, I thought it would be cool to cook stones,

611
00:29:53,240 --> 00:29:56,080
Speaker 3: but it's not. No, Yeah, it's like I thought it was,

612
00:29:56,400 --> 00:29:58,320
Speaker 3: you know, I thought it was like rock and roll,

613
00:30:00,200 --> 00:30:05,040
Speaker 3: but haven't. There's too much shit going on and so yeah,

614
00:30:05,560 --> 00:30:08,840
Speaker 3: it's just everything fell apart. I can't. And then and

615
00:30:08,880 --> 00:30:10,440
Speaker 3: then there are people relying on you.

616
00:30:10,640 --> 00:30:12,400
Speaker 2: I mean, did you smoke a blood? Did you do

617
00:30:12,400 --> 00:30:14,920
Speaker 2: an edible? Did you smoke a joint? Above? Yeah?

618
00:30:15,080 --> 00:30:19,200
Speaker 3: Edible and smoke and just completely stone like fucking the

619
00:30:19,280 --> 00:30:21,480
Speaker 3: kid where you kind of got to hold the edge

620
00:30:21,480 --> 00:30:23,800
Speaker 3: of the table once in a while. And uh, but

621
00:30:23,920 --> 00:30:26,880
Speaker 3: you know, you think everything's cool, but like, you know,

622
00:30:27,120 --> 00:30:30,200
Speaker 3: like the difference of like maybe going up on stage

623
00:30:30,400 --> 00:30:33,720
Speaker 3: or even doing an act or whatever. Stone or the

624
00:30:33,800 --> 00:30:36,640
Speaker 3: thing about a kitchen is there are like thirty people

625
00:30:36,680 --> 00:30:39,920
Speaker 3: relying on you, right, you know, and then and then

626
00:30:39,960 --> 00:30:42,320
Speaker 3: things are coming at a pace that your mind is

627
00:30:42,360 --> 00:30:44,959
Speaker 3: not ready for. And then you're dealing with fire and

628
00:30:45,040 --> 00:30:49,040
Speaker 3: knives and and you got to remember shit. You can't

629
00:30:49,080 --> 00:30:52,040
Speaker 3: just like freestyle and ramble, So that that didn't go well.

630
00:30:54,400 --> 00:30:56,640
Speaker 3: I try. I always try, Like it's almost like a

631
00:30:56,680 --> 00:31:00,560
Speaker 3: seasonal thing. I try every year to get on the

632
00:31:00,600 --> 00:31:02,560
Speaker 3: line Stone to see if it to see if you

633
00:31:02,560 --> 00:31:04,120
Speaker 3: could hack it, see if I could hack it. And

634
00:31:04,240 --> 00:31:04,680
Speaker 3: I can't.

635
00:31:08,400 --> 00:31:12,760
Speaker 2: Edibles too, Yeah, edibles will knock you into yeah, and

636
00:31:12,840 --> 00:31:13,920
Speaker 2: so yeah, don't.

637
00:31:14,440 --> 00:31:17,160
Speaker 3: Yeah, I've tried to cook Stone. We at the Kogi

638
00:31:17,240 --> 00:31:20,880
Speaker 3: Truck one time made edibles. We made our cakes into

639
00:31:21,280 --> 00:31:24,360
Speaker 3: into an edible like trestle like chie cake, but we

640
00:31:24,400 --> 00:31:27,080
Speaker 3: didn't know how to measure the butter, so each cake

641
00:31:27,200 --> 00:31:31,280
Speaker 3: ended up having probably like an ounce of weed in it.

642
00:31:31,880 --> 00:31:34,520
Speaker 3: So we were like we ate it. So the team,

643
00:31:34,680 --> 00:31:36,920
Speaker 3: like five of us ate them. This was early Koch,

644
00:31:37,040 --> 00:31:39,360
Speaker 3: went out on the street and we couldn't.

645
00:31:39,080 --> 00:31:40,040
Speaker 2: We couldn't function.

646
00:31:40,160 --> 00:31:42,720
Speaker 3: We couldn't function. We had to leave the truck there

647
00:31:42,800 --> 00:31:45,400
Speaker 3: overnight because we couldn't drive it back and we couldn't

648
00:31:45,400 --> 00:31:47,640
Speaker 3: count the change. So we would just we just like

649
00:31:47,680 --> 00:31:51,000
Speaker 3: a like tricker like Halloween candy. We just dumped all

650
00:31:51,080 --> 00:31:53,680
Speaker 3: our change and our dollar bills like on the thing,

651
00:31:53,960 --> 00:31:56,080
Speaker 3: and we just told people just take the fucking money

652
00:31:56,200 --> 00:31:58,600
Speaker 3: or leave the fucking money, and then we would just

653
00:31:58,640 --> 00:32:01,520
Speaker 3: be making food. We didn't even follow the tickets. We

654
00:32:01,520 --> 00:32:04,360
Speaker 3: would just be making food. Whatever was in that burrito

655
00:32:04,480 --> 00:32:07,560
Speaker 3: was in that burrito. It didn't matter what order. But

656
00:32:07,640 --> 00:32:11,200
Speaker 3: that was a great day. Somebody somebody was there in

657
00:32:11,280 --> 00:32:16,920
Speaker 3: Venice on that Saturday. Somebody suited. Yeah, like what the

658
00:32:17,000 --> 00:32:17,680
Speaker 3: order was doing?

659
00:32:17,760 --> 00:32:19,760
Speaker 2: Yeah, this is this in and now man.

660
00:32:20,000 --> 00:32:22,840
Speaker 3: Yeah, we were like a Madrid waiter.

661
00:32:23,000 --> 00:32:28,040
Speaker 2: Yeah, there's a restaurant in Japan where the servers are

662
00:32:28,160 --> 00:32:30,320
Speaker 2: elderly and they have dementia.

663
00:32:30,840 --> 00:32:31,880
Speaker 3: Yeah that's awesome.

664
00:32:32,040 --> 00:32:33,200
Speaker 2: You just get what you get.

665
00:32:33,280 --> 00:32:34,320
Speaker 3: That's a dream restaurant.

666
00:32:34,440 --> 00:32:35,480
Speaker 2: Man, that's wild.

667
00:32:35,680 --> 00:32:36,320
Speaker 3: I love that ship.

668
00:32:36,480 --> 00:32:37,440
Speaker 2: You would you would go.

669
00:32:37,720 --> 00:32:39,640
Speaker 3: I would make a restaurant like that. I've tried. I

670
00:32:39,680 --> 00:32:41,800
Speaker 3: tried to make a restaurant like that. Kogie was trying,

671
00:32:42,000 --> 00:32:42,560
Speaker 3: like you.

672
00:32:42,520 --> 00:32:43,760
Speaker 2: Try to hire people with dementia.

673
00:32:43,880 --> 00:32:47,440
Speaker 3: No, I've tried to make a restaurant where nobody could

674
00:32:47,480 --> 00:32:50,080
Speaker 3: say or knew what they were getting. Oh, he was

675
00:32:50,120 --> 00:32:51,920
Speaker 3: that freestyle you just get what you get.

676
00:32:51,960 --> 00:32:55,080
Speaker 2: I love that. Yeah, it was like it's like it's

677
00:32:55,120 --> 00:32:57,960
Speaker 2: like you're the ship, You're the expert fucking hook it up. Yes,

678
00:32:58,360 --> 00:33:01,480
Speaker 2: I like that, but the dement jazz different, it's a

679
00:33:01,520 --> 00:33:06,440
Speaker 2: little different. That's that's like Russian roulette. That's fucking wild.

680
00:33:09,760 --> 00:33:12,920
Speaker 3: But in Japan because they're so polite to each other,

681
00:33:13,040 --> 00:33:18,320
Speaker 3: so everyone is there and they just endure it, which.

682
00:33:18,160 --> 00:33:20,240
Speaker 2: Is yeah, have you gone to Japan?

683
00:33:20,680 --> 00:33:22,280
Speaker 3: I have I worked in Japan?

684
00:33:22,560 --> 00:33:23,200
Speaker 1: Really? Yeah?

685
00:33:23,240 --> 00:33:26,280
Speaker 3: I worked in Japan in Tokyo and Yokohama as a

686
00:33:26,320 --> 00:33:29,440
Speaker 3: cook back in the day. Oh, that was another time

687
00:33:29,440 --> 00:33:30,760
Speaker 3: I bombed in Japan.

688
00:33:30,920 --> 00:33:32,600
Speaker 2: What what? What after New York?

689
00:33:32,760 --> 00:33:32,920
Speaker 1: No?

690
00:33:33,040 --> 00:33:35,000
Speaker 3: This is yeah after New York. This was two thousand

691
00:33:35,000 --> 00:33:36,920
Speaker 3: and three. I worked in the summer of two thousand

692
00:33:36,960 --> 00:33:39,560
Speaker 3: and three in Japan to just be better, you know,

693
00:33:39,760 --> 00:33:42,640
Speaker 3: like and uh so I was working in Iron chef

694
00:33:42,640 --> 00:33:45,560
Speaker 3: Michiba's kitchen. He was the original iron chef. And then

695
00:33:45,560 --> 00:33:49,600
Speaker 3: I worked in a hotel in Yokohama, and I thought

696
00:33:49,600 --> 00:33:52,680
Speaker 3: I did. I thought I fucking I thought I brought it.

697
00:33:52,840 --> 00:33:55,360
Speaker 3: I thought I represented for the US of A.

698
00:33:55,680 --> 00:33:57,280
Speaker 2: Yeah, you were like gang.

699
00:33:57,080 --> 00:33:59,880
Speaker 3: Gang Gang Gang. I was dream Team. I was like

700
00:34:00,120 --> 00:34:03,240
Speaker 3: yeah at Johnson, I thought I And at the end

701
00:34:03,280 --> 00:34:07,280
Speaker 3: they gave me my my report card or my analysis,

702
00:34:07,320 --> 00:34:10,239
Speaker 3: and the only thing the Japanese could say about me

703
00:34:10,440 --> 00:34:11,680
Speaker 3: was that I was a good eater.

704
00:34:13,920 --> 00:34:15,440
Speaker 2: Yeah I was.

705
00:34:15,520 --> 00:34:18,480
Speaker 3: It was why, why, why you could have fucked up

706
00:34:18,480 --> 00:34:18,960
Speaker 3: that bad?

707
00:34:19,280 --> 00:34:20,279
Speaker 2: Like what?

708
00:34:20,000 --> 00:34:20,040
Speaker 1: What?

709
00:34:20,280 --> 00:34:21,080
Speaker 2: What was that about?

710
00:34:21,320 --> 00:34:23,520
Speaker 3: I've been, I've been. There was a period in my

711
00:34:23,560 --> 00:34:28,719
Speaker 3: life where I just I got by because of effort.

712
00:34:29,000 --> 00:34:31,640
Speaker 3: And that was for a long period, probably up until

713
00:34:32,320 --> 00:34:35,399
Speaker 3: probably up until about two thousand and five, It wasn't

714
00:34:35,440 --> 00:34:38,480
Speaker 3: that long ago. And then something kicked in, you know,

715
00:34:38,560 --> 00:34:41,880
Speaker 3: later on with and then with Kogie. But uh yeah,

716
00:34:42,120 --> 00:34:45,040
Speaker 3: I tried my best, and I just couldn't keep up

717
00:34:45,040 --> 00:34:47,520
Speaker 3: with these cooks. They're so good in Japan. They're so

718
00:34:47,640 --> 00:34:50,879
Speaker 3: fucking good. They're so precise, that's brutal. Yeah, and they

719
00:34:51,880 --> 00:34:54,440
Speaker 3: they're just everything is perfect. The cuts are perfect, and

720
00:34:54,480 --> 00:34:57,440
Speaker 3: I was just all thumbs and I was getting through it,

721
00:34:57,480 --> 00:35:00,360
Speaker 3: but I was like I was, I was like a

722
00:35:00,400 --> 00:35:01,920
Speaker 3: guy sweating bullets, you know.

723
00:35:02,000 --> 00:35:02,160
Speaker 1: Like.

724
00:35:03,800 --> 00:35:04,200
Speaker 2: Everything.

725
00:35:04,640 --> 00:35:08,120
Speaker 3: And they were supposed to make these comments on like

726
00:35:08,400 --> 00:35:10,360
Speaker 3: how my aptitude was and all these things, and the

727
00:35:10,680 --> 00:35:12,479
Speaker 3: only thing they wrote was that he was a great.

728
00:35:12,719 --> 00:35:15,200
Speaker 2: Oh that's a kick in the fucking crotch, but that's

729
00:35:15,239 --> 00:35:15,640
Speaker 2: a bomb.

730
00:35:15,960 --> 00:35:16,960
Speaker 3: But it's great, you know.

731
00:35:17,160 --> 00:35:20,080
Speaker 2: Don't you think that all those failures and trials and

732
00:35:20,120 --> 00:35:22,920
Speaker 2: tribulations is what has made you so successful?

733
00:35:23,400 --> 00:35:25,799
Speaker 3: I think, not only just me, but it helps I

734
00:35:25,800 --> 00:35:27,960
Speaker 3: think it's what helps me relate to a lot of

735
00:35:28,000 --> 00:35:30,520
Speaker 3: others because a lot of you know, we all fuck up, man,

736
00:35:30,560 --> 00:35:32,560
Speaker 3: we all bomb, you know, and that's what your podcast

737
00:35:32,600 --> 00:35:35,200
Speaker 3: is about. It's just we're not in a society where

738
00:35:35,239 --> 00:35:37,400
Speaker 3: we can share those things a lot or admit to

739
00:35:37,440 --> 00:35:41,239
Speaker 3: those things, because we're judged on those things. But I

740
00:35:41,239 --> 00:35:43,120
Speaker 3: think it would be better if we're able to express

741
00:35:43,160 --> 00:35:45,200
Speaker 3: them more, because then we can like all like laugh

742
00:35:45,239 --> 00:35:48,560
Speaker 3: about them and then like analyze them and then use

743
00:35:48,640 --> 00:35:51,400
Speaker 3: them as a part of like our own kind of identity,

744
00:35:51,600 --> 00:35:54,360
Speaker 3: you know, because without that then we're all just trying

745
00:35:54,360 --> 00:35:59,359
Speaker 3: to be kind of the same model of things. But

746
00:35:59,360 --> 00:36:02,319
Speaker 3: but yeah, I you know, I just hope that we

747
00:36:02,360 --> 00:36:04,600
Speaker 3: can talk about them more because, yeah, I think that's

748
00:36:04,640 --> 00:36:06,680
Speaker 3: what helps me relate, because you know, I feed people

749
00:36:06,760 --> 00:36:09,080
Speaker 3: on the streets all day every day, and I think

750
00:36:09,120 --> 00:36:11,680
Speaker 3: it's just the way that we express ourselves the way

751
00:36:11,680 --> 00:36:15,200
Speaker 3: our food taste. They can taste, you know, like mistakes

752
00:36:15,200 --> 00:36:17,400
Speaker 3: and failures and speed bumps in our food, you know,

753
00:36:17,440 --> 00:36:20,440
Speaker 3: as far as like when you eat it and it

754
00:36:20,560 --> 00:36:23,480
Speaker 3: just doesn't feel like fully put together, you know, it

755
00:36:23,520 --> 00:36:25,839
Speaker 3: feels like there There have been a lot of you know,

756
00:36:26,040 --> 00:36:28,680
Speaker 3: things that got that to that point. And I think

757
00:36:28,680 --> 00:36:30,959
Speaker 3: that's what it makes Kogie relate to so many people,

758
00:36:31,120 --> 00:36:33,360
Speaker 3: ye know, Yeah, yeah, because they're going they might be

759
00:36:33,400 --> 00:36:34,960
Speaker 3: going through right now. They might have fucked up at

760
00:36:35,000 --> 00:36:36,600
Speaker 3: their job and they come and eat at Kogie and

761
00:36:36,640 --> 00:36:38,359
Speaker 3: they're like, oh shit, really fucked up too.

762
00:36:38,480 --> 00:36:38,680
Speaker 1: You know.

763
00:36:39,040 --> 00:36:41,480
Speaker 3: It makes it human human, Yeah, it.

764
00:36:41,400 --> 00:36:43,719
Speaker 2: Makes it human. Wow, it's fucking fascinating.

765
00:36:43,880 --> 00:36:44,120
Speaker 1: Wait.

766
00:36:44,160 --> 00:36:47,000
Speaker 2: I had one other Oh, has there any ever been

767
00:36:47,120 --> 00:36:51,640
Speaker 2: like a robbery or like some fucking crazy ass customer

768
00:36:51,760 --> 00:36:54,400
Speaker 2: going fucking nuts, or like a meltdowns or anything at

769
00:36:54,520 --> 00:36:57,680
Speaker 2: any of your restaurants? Somebody coming in but naked and

770
00:36:57,760 --> 00:36:59,480
Speaker 2: taking a ship on the wall, any of that kind

771
00:36:59,480 --> 00:37:00,600
Speaker 2: of fucking crazy shit.

772
00:37:01,000 --> 00:37:03,719
Speaker 3: Oh man, I'm sure there are plenty of chefs that

773
00:37:03,760 --> 00:37:06,560
Speaker 3: have gone through that we have been lucky we haven't.

774
00:37:08,000 --> 00:37:10,960
Speaker 3: But early in the Kogi days, I was the fucking

775
00:37:11,200 --> 00:37:14,520
Speaker 3: train wreck because I would take food out of people's

776
00:37:14,520 --> 00:37:17,359
Speaker 3: hands because when I went, what happened was when they

777
00:37:17,360 --> 00:37:21,120
Speaker 3: were yes, really yes. When what happened was when we

778
00:37:21,120 --> 00:37:23,759
Speaker 3: started Kogi. We were all out of a job, and

779
00:37:23,800 --> 00:37:26,440
Speaker 3: it was our freedom, like it was like truly like

780
00:37:26,480 --> 00:37:28,880
Speaker 3: our ability to just do whatever the hell we wanted.

781
00:37:29,400 --> 00:37:33,000
Speaker 3: And so for me it was like finally my chance

782
00:37:33,040 --> 00:37:35,600
Speaker 3: to be just like this is what I serve and

783
00:37:35,680 --> 00:37:39,440
Speaker 3: that's what you get, you know, like just like no substitutions,

784
00:37:39,560 --> 00:37:42,480
Speaker 3: no sauce on the side, no nothing. And so it

785
00:37:42,520 --> 00:37:46,319
Speaker 3: was sushi bar style, Almocasti style in my mind. And

786
00:37:46,400 --> 00:37:49,400
Speaker 3: so when people would start to ask for things, instead

787
00:37:49,400 --> 00:37:51,440
Speaker 3: of getting mad, I would get so mad, but instead

788
00:37:51,440 --> 00:37:53,279
Speaker 3: of like getting violent or anything like that, I would

789
00:37:53,280 --> 00:37:55,520
Speaker 3: just walk out of the truck. I would take their

790
00:37:55,680 --> 00:38:00,920
Speaker 3: food out of their hand midpipe, place it with a

791
00:38:00,960 --> 00:38:04,360
Speaker 3: crumpled out bill, and then we would close the doors

792
00:38:04,400 --> 00:38:09,279
Speaker 3: and take off. So that was. That was kind of

793
00:38:09,320 --> 00:38:10,680
Speaker 3: the Kobe style and I kind.

794
00:38:10,520 --> 00:38:12,680
Speaker 2: Of wait, if they asked for a substitute, would.

795
00:38:12,800 --> 00:38:15,960
Speaker 3: Yeah, yeah, God forbid they asked for a sauce on

796
00:38:16,000 --> 00:38:17,400
Speaker 3: the side.

797
00:38:17,640 --> 00:38:19,759
Speaker 2: Were you like hot tempered in those days? Was it

798
00:38:19,800 --> 00:38:23,040
Speaker 2: like hot like hot blooded? No, it was frustrated.

799
00:38:23,680 --> 00:38:26,359
Speaker 3: It was earnest. I'm kind of actually proud of it

800
00:38:26,400 --> 00:38:26,879
Speaker 3: at the time.

801
00:38:26,960 --> 00:38:27,120
Speaker 1: Man.

802
00:38:28,239 --> 00:38:30,920
Speaker 3: Yeah, it was very earnest. You know, it was very earnest.

803
00:38:30,960 --> 00:38:33,160
Speaker 3: There was there's a famous sushi bar chef here called

804
00:38:33,520 --> 00:38:36,719
Speaker 3: uh Nozawa that his family now runs sugar Fish and

805
00:38:36,719 --> 00:38:38,960
Speaker 3: we do the same. He was, you know, if you

806
00:38:39,000 --> 00:38:41,319
Speaker 3: asked him for a California rollly kick you out, you know.

807
00:38:43,480 --> 00:38:46,400
Speaker 2: So it was kind of dreams of sushi meets like

808
00:38:46,440 --> 00:38:49,640
Speaker 2: the soup Nazi from Seinfeld. Yeah, no soup for you.

809
00:38:50,600 --> 00:38:54,160
Speaker 3: Yeah, except on the streets, yeah, that you know. But

810
00:38:54,920 --> 00:38:57,360
Speaker 3: it was all out of love and that eventually evolved

811
00:38:57,360 --> 00:38:59,880
Speaker 3: into a deeper love where we took care people. But

812
00:39:00,320 --> 00:39:03,279
Speaker 3: I think Kogi's and everything that we do has been

813
00:39:03,360 --> 00:39:06,480
Speaker 3: lucky in the sense that you know, people relate, you know,

814
00:39:06,560 --> 00:39:09,759
Speaker 3: people feel like we're part of them. So you know,

815
00:39:10,160 --> 00:39:13,000
Speaker 3: like we can't go anywhere, you know, yeah, yeah, yeah, yeah,

816
00:39:14,000 --> 00:39:17,479
Speaker 3: but no one's coming naked. I take a ship.

817
00:39:17,840 --> 00:39:18,760
Speaker 2: Maybe I'll do it tonight.

818
00:39:18,840 --> 00:39:19,880
Speaker 3: Yeah, you would have to.

819
00:39:22,280 --> 00:39:24,440
Speaker 2: They tried to stop us, and we can't be stopped.

820
00:39:24,680 --> 00:39:26,440
Speaker 3: Can't be stopped, man, Roy CHOI.

821
00:39:26,320 --> 00:39:34,120
Speaker 2: Thank you so much, Thank you with Eric Andre. Bombing

822
00:39:34,120 --> 00:39:35,920
Speaker 2: with Eric Andre is brought to you by Will Ferrell's

823
00:39:35,920 --> 00:39:39,799
Speaker 2: Big Money Players Network and iHeart Podcasts. Executive produced by

824
00:39:39,840 --> 00:39:44,080
Speaker 2: Hans Sani and Olivia Aguilar, Edited and sound designed by

825
00:39:44,200 --> 00:39:47,480
Speaker 2: Andy Harris. Our art is by Dylan Vanderberg. And if

826
00:39:47,480 --> 00:39:49,640
Speaker 2: you want to confess to your own bombing moments or

827
00:39:49,680 --> 00:39:51,800
Speaker 2: give us a shout out, go rate us five stars

828
00:39:51,800 --> 00:39:54,080
Speaker 2: and drop a review on your podcast app of choice

829
00:39:54,200 --> 00:39:56,399
Speaker 2: right about your own stories of bombing at life. If

830
00:39:56,400 --> 00:39:58,960
Speaker 2: you're on Apple Podcasts, you can also subscribe to Big

831
00:39:59,000 --> 00:40:01,799
Speaker 2: Money Players Diamond to get exclusive bonus content with every

832
00:40:01,800 --> 00:40:05,120
Speaker 2: episode and listen to all my episodes ad free.

833
00:40:05,120 --> 00:40:06,880
Speaker 3: Bye