1 00:00:03,000 --> 00:00:06,240 Speaker 1: Hello Sunshine, Hey fam Today on the bright Side, the 2 00:00:06,400 --> 00:00:09,560 Speaker 1: incredible Kristin Kish is here to talk to us about 3 00:00:09,560 --> 00:00:11,560 Speaker 1: stepping outside of her comfort zone to take on a 4 00:00:11,560 --> 00:00:15,480 Speaker 1: new role hosting the hit show Top Chef, and she's 5 00:00:15,520 --> 00:00:17,360 Speaker 1: going to show us how to level up our cooking 6 00:00:17,400 --> 00:00:18,200 Speaker 1: game at home. 7 00:00:18,640 --> 00:00:20,040 Speaker 2: It's Tuesday, June eleventh. 8 00:00:20,079 --> 00:00:23,040 Speaker 3: I'm Simone Boyce, I'm Danielle Robe and this is the 9 00:00:23,079 --> 00:00:28,000 Speaker 3: bright side from Hello Sunshine, Danielle. 10 00:00:28,040 --> 00:00:30,440 Speaker 1: We are a week away from the finale of Top Chef. 11 00:00:30,680 --> 00:00:33,560 Speaker 1: Next Wednesday, June nineteenth, we are going to see which 12 00:00:33,560 --> 00:00:36,320 Speaker 1: one of the contestants is crowned the all new Top Chef. 13 00:00:36,680 --> 00:00:39,720 Speaker 3: I'm excited because usually the winners of this show go 14 00:00:39,800 --> 00:00:42,760 Speaker 3: on to do very cool things. They open restaurants. There's 15 00:00:42,760 --> 00:00:45,239 Speaker 3: been a few Chicago winners, and I love eating at 16 00:00:45,240 --> 00:00:46,480 Speaker 3: those restaurants when I'm home. 17 00:00:46,920 --> 00:00:48,920 Speaker 1: It's a cool show. It's usually the beginning of a 18 00:00:48,960 --> 00:00:52,440 Speaker 1: lot of great opportunities. And that's exactly what happened to today's 19 00:00:52,280 --> 00:00:53,440 Speaker 1: guest christ And Kish. 20 00:00:53,560 --> 00:00:56,160 Speaker 3: Yeah, she's the new host of Top Chef and since 21 00:00:56,200 --> 00:00:58,720 Speaker 3: her win a decade ago, she's been a force in 22 00:00:58,760 --> 00:01:02,240 Speaker 3: the culinary world. She has titles now like cookbook, author, 23 00:01:02,280 --> 00:01:06,000 Speaker 3: restaurant owner. She hosts several food shows like Iron Chef 24 00:01:06,040 --> 00:01:08,440 Speaker 3: and Restaurants At the End of the World, She's really 25 00:01:08,480 --> 00:01:09,160 Speaker 3: doing it. 26 00:01:09,160 --> 00:01:11,399 Speaker 1: It's Kristen Kish's world and we're just living in it. 27 00:01:12,000 --> 00:01:14,679 Speaker 1: She has such an interesting backstory. Danielle So she was 28 00:01:14,720 --> 00:01:17,160 Speaker 1: born in South Korea and then adopted into a family 29 00:01:17,200 --> 00:01:19,959 Speaker 1: in Kentwood, Michigan, when she was four months old. And 30 00:01:20,480 --> 00:01:23,400 Speaker 1: she says her greatest success as a chef happened when 31 00:01:23,400 --> 00:01:26,200 Speaker 1: she quotes stopped trying to be a chef that impresses 32 00:01:26,240 --> 00:01:28,600 Speaker 1: everyone and just tried to tell her. 33 00:01:28,520 --> 00:01:29,920 Speaker 2: Own story through food. 34 00:01:30,240 --> 00:01:33,360 Speaker 3: That's so beautifully said and so oprah of her, Like, 35 00:01:33,400 --> 00:01:36,360 Speaker 3: I feel like that's always the advice that people finally 36 00:01:36,400 --> 00:01:40,200 Speaker 3: break through when they let go of other people's expectations. 37 00:01:40,760 --> 00:01:43,080 Speaker 3: And I think this is also really an opportunity to 38 00:01:43,160 --> 00:01:46,720 Speaker 3: highlight women chefs and women head chefs. There was a 39 00:01:46,760 --> 00:01:50,640 Speaker 3: twenty twenty two Industry Insights report that cited forty eight 40 00:01:50,640 --> 00:01:55,080 Speaker 3: percent of students attending the Culinary Institute are women, but 41 00:01:55,360 --> 00:01:58,600 Speaker 3: only twenty percent of head chef positions are held by women. 42 00:01:59,400 --> 00:02:02,840 Speaker 3: Not that long ago, female executive chefs were much less 43 00:02:02,920 --> 00:02:05,520 Speaker 3: visible than they are today, and Kristin is one of 44 00:02:05,560 --> 00:02:06,920 Speaker 3: the women helping to change that. 45 00:02:08,160 --> 00:02:10,520 Speaker 1: After the break, Kristin Kish takes us back to the 46 00:02:10,560 --> 00:02:12,800 Speaker 1: moment when she first found out she got the Top 47 00:02:12,880 --> 00:02:15,520 Speaker 1: Chef hosting gig, Plus she tells us what Easter egg 48 00:02:15,560 --> 00:02:17,320 Speaker 1: to look out for in the season finale. 49 00:02:17,639 --> 00:02:18,399 Speaker 2: We'll be right back. 50 00:02:27,320 --> 00:02:31,720 Speaker 3: We're back, and we're here with Top Chef host Kristin Kish. Kristin, 51 00:02:31,880 --> 00:02:33,160 Speaker 3: welcome to the bright Side. 52 00:02:33,360 --> 00:02:34,880 Speaker 2: Thank you. I'm happy to be here. 53 00:02:35,200 --> 00:02:38,240 Speaker 3: We have to start by congratulating you on becoming the 54 00:02:38,320 --> 00:02:39,880 Speaker 3: new host of Top Chef. 55 00:02:39,919 --> 00:02:40,880 Speaker 2: This is so major. 56 00:02:41,560 --> 00:02:43,560 Speaker 3: Can you take me back to the moment you found 57 00:02:43,560 --> 00:02:44,640 Speaker 3: out you got the gig? 58 00:02:45,160 --> 00:02:48,079 Speaker 2: Where were you? Who did you call? Give us all 59 00:02:48,120 --> 00:02:54,000 Speaker 2: the details? Yeah, I threw up in my mouth. I panicked, 60 00:02:54,400 --> 00:02:56,560 Speaker 2: had moments of like kind of like pacing around the house. 61 00:02:56,560 --> 00:03:00,160 Speaker 2: You're like, is this actually happening? And it's happening. I 62 00:03:00,200 --> 00:03:03,480 Speaker 2: read the whole thing about Padma leaving on Instagram and 63 00:03:03,600 --> 00:03:05,880 Speaker 2: found out, just like everyone else, did you know, I 64 00:03:05,919 --> 00:03:09,400 Speaker 2: didn't know a second before. I thought that Top Chef 65 00:03:09,480 --> 00:03:11,560 Speaker 2: was always this thing that was never going to change, 66 00:03:12,000 --> 00:03:15,520 Speaker 2: like it was indestructible in the way of Tom Gale 67 00:03:15,520 --> 00:03:18,960 Speaker 2: and Podman will always remain those three people representing the show. 68 00:03:19,680 --> 00:03:21,839 Speaker 2: And so when I read it, I was like, holy shit, 69 00:03:21,960 --> 00:03:25,200 Speaker 2: is the showgunna and what is she doing? How are 70 00:03:25,200 --> 00:03:26,360 Speaker 2: they going to fill that space? 71 00:03:26,480 --> 00:03:26,639 Speaker 3: Man? 72 00:03:26,680 --> 00:03:30,600 Speaker 2: Whoever has to fill those shoes good luck. And it 73 00:03:30,720 --> 00:03:33,760 Speaker 2: wasn't until a couple weeks later where I think my 74 00:03:33,840 --> 00:03:37,119 Speaker 2: manager was like, so would you ever and I said, hmm. 75 00:03:37,320 --> 00:03:39,760 Speaker 2: I was like no, no, no, no, there's no way. 76 00:03:39,880 --> 00:03:45,480 Speaker 2: The pressure that one the public and the viewers are 77 00:03:45,560 --> 00:03:48,240 Speaker 2: going to put on me, I don't want to deal 78 00:03:48,240 --> 00:03:50,720 Speaker 2: with it. Two, I don't think I can do that. 79 00:03:51,320 --> 00:03:54,040 Speaker 2: And I don't know what happened. I was in Thailand 80 00:03:54,200 --> 00:03:58,200 Speaker 2: and I was flying back from Bangkok, flying through Dubai. 81 00:03:58,320 --> 00:04:01,320 Speaker 2: I was in Dubai and the airport going through additional security, 82 00:04:01,680 --> 00:04:04,000 Speaker 2: put my bag on the thing. My manager's like call me. 83 00:04:04,080 --> 00:04:05,920 Speaker 2: I got all these texts. When I opened up my phone, 84 00:04:05,960 --> 00:04:08,480 Speaker 2: I was like, oh my god, what's wrong. I start 85 00:04:08,520 --> 00:04:12,960 Speaker 2: panicking because my initial reaction is like something's wrong. And 86 00:04:13,000 --> 00:04:14,720 Speaker 2: so I called her and I was like listen. I 87 00:04:14,480 --> 00:04:16,960 Speaker 2: got like I'm going through security. What she was like, 88 00:04:16,960 --> 00:04:18,520 Speaker 2: Bravo wants to talk to you. I was like, oh 89 00:04:18,560 --> 00:04:20,640 Speaker 2: my god. And I knew immediately what it was. I 90 00:04:20,720 --> 00:04:24,120 Speaker 2: hung up. I looked at my wife. I said, Bravo 91 00:04:24,160 --> 00:04:26,440 Speaker 2: wants to meet with me. She looked at me. Oh, 92 00:04:26,480 --> 00:04:29,040 Speaker 2: I will never forget it. She looked at me, and 93 00:04:29,160 --> 00:04:31,240 Speaker 2: all of a sudden, it's like she's up on her 94 00:04:31,279 --> 00:04:33,600 Speaker 2: tiptoes with her arms around my neck. She was like, 95 00:04:33,800 --> 00:04:36,600 Speaker 2: oh my god. Not because I got the job, because 96 00:04:36,640 --> 00:04:39,560 Speaker 2: I didn't know yet, but the idea of being considered 97 00:04:40,480 --> 00:04:42,800 Speaker 2: to be the one to fill those shoes was an 98 00:04:42,880 --> 00:04:45,280 Speaker 2: honor in and of itself. He gave me a few 99 00:04:45,360 --> 00:04:50,120 Speaker 2: chills there. That's really cute, Kristen. I love that. It 100 00:04:50,240 --> 00:04:50,640 Speaker 2: was cool. 101 00:04:51,400 --> 00:04:53,719 Speaker 1: Can you tell us the story about how you got 102 00:04:53,760 --> 00:04:56,200 Speaker 1: on Top Chef as a contestant in the first place. 103 00:04:56,720 --> 00:05:01,680 Speaker 2: Certainly was not because I wanted to be. My then 104 00:05:01,880 --> 00:05:04,400 Speaker 2: boss recommended me because she was invited to go on 105 00:05:04,480 --> 00:05:07,359 Speaker 2: to the finale on season nine. People are always asking 106 00:05:07,960 --> 00:05:09,760 Speaker 2: do you have anybody that'd be great for the show, 107 00:05:09,920 --> 00:05:12,360 Speaker 2: like friends of friends of friends, or you know, word 108 00:05:12,400 --> 00:05:15,479 Speaker 2: of mouth and recommendations go a long way. And she 109 00:05:15,720 --> 00:05:18,480 Speaker 2: came back and she gave three names, my name being 110 00:05:18,520 --> 00:05:20,120 Speaker 2: one of them. She came back and she was like, hey, 111 00:05:20,160 --> 00:05:21,880 Speaker 2: I gave your name over. I was like, no, you didn't. 112 00:05:22,160 --> 00:05:24,800 Speaker 2: I said, I'm not going. I'm not doing it. I'd 113 00:05:24,800 --> 00:05:28,320 Speaker 2: watched the show. There was not announced to me. That 114 00:05:28,480 --> 00:05:31,320 Speaker 2: was like, you know what, I could beat all of them, Like, 115 00:05:31,520 --> 00:05:33,280 Speaker 2: absolutely not, and you're not going to go on there 116 00:05:33,320 --> 00:05:35,760 Speaker 2: if you don't think you can win. So I was like, 117 00:05:35,800 --> 00:05:37,200 Speaker 2: you know, I don't think this is for me. It's 118 00:05:37,240 --> 00:05:39,960 Speaker 2: not the right time. But I don't know. There's a 119 00:05:39,960 --> 00:05:44,760 Speaker 2: lot of things that came together. And believe in whatever 120 00:05:44,800 --> 00:05:46,400 Speaker 2: you want to believe in, but I'm a believer of 121 00:05:46,560 --> 00:05:49,960 Speaker 2: the universe. Like putting you in a position to have 122 00:05:50,000 --> 00:05:52,680 Speaker 2: to make a hard choice and testing you in that way, 123 00:05:52,680 --> 00:05:54,120 Speaker 2: and I was like, you know what, I'll just I'll 124 00:05:54,120 --> 00:05:56,799 Speaker 2: just take the first calls, like I am in full 125 00:05:56,839 --> 00:05:59,560 Speaker 2: control and I have the choice, and I just I 126 00:05:59,600 --> 00:06:01,480 Speaker 2: don't know. I kept saying yes, and all of a sudden, 127 00:06:01,600 --> 00:06:05,560 Speaker 2: it just was happening, and at a certain point I 128 00:06:05,600 --> 00:06:06,720 Speaker 2: got excited about it. 129 00:06:07,360 --> 00:06:10,240 Speaker 3: Kristin, I am from Chicago and I went to school 130 00:06:10,360 --> 00:06:12,479 Speaker 3: at the University of Wisconsin Madison. 131 00:06:12,960 --> 00:06:14,559 Speaker 2: I am a Midwest girl. 132 00:06:15,000 --> 00:06:16,640 Speaker 3: And one of the things that I love about your 133 00:06:16,640 --> 00:06:19,480 Speaker 3: cooking style is that it's this blend of your Korean 134 00:06:19,600 --> 00:06:23,680 Speaker 3: and Midwestern sensibilities. When did you start to embrace Korean 135 00:06:23,760 --> 00:06:24,880 Speaker 3: flavors in your cooking. 136 00:06:25,520 --> 00:06:29,599 Speaker 2: My food is the story of my life, and being 137 00:06:29,720 --> 00:06:34,000 Speaker 2: Korean is something that I never fully embraced until much 138 00:06:34,080 --> 00:06:37,960 Speaker 2: later on, because as an adoptee, you struggle with identity 139 00:06:38,040 --> 00:06:41,480 Speaker 2: in your place and what you can own and what 140 00:06:41,520 --> 00:06:45,280 Speaker 2: you're allowed to be. And it wasn't until much later 141 00:06:45,360 --> 00:06:47,920 Speaker 2: on in life where I think also socially and like 142 00:06:48,080 --> 00:06:52,960 Speaker 2: the world became a little bit more kind in experimentation 143 00:06:53,120 --> 00:06:55,719 Speaker 2: and giving people grace in that way where I started 144 00:06:55,760 --> 00:06:59,120 Speaker 2: to do the same thing for myself, and I started 145 00:06:59,520 --> 00:07:01,960 Speaker 2: dabbling a little bit and more in the technique and 146 00:07:02,000 --> 00:07:04,919 Speaker 2: the processes of different things in Korean cooking. But you 147 00:07:05,000 --> 00:07:08,800 Speaker 2: realize that cooking and technique and dishes are far more 148 00:07:08,839 --> 00:07:12,600 Speaker 2: similar than they are different. So you could pick five 149 00:07:12,640 --> 00:07:17,280 Speaker 2: different countries. Each country guarantee has like this homie rice 150 00:07:17,360 --> 00:07:21,520 Speaker 2: dish or something, or has this great one pot stew 151 00:07:22,200 --> 00:07:24,640 Speaker 2: or this bray dish or deep fried dish, Like there 152 00:07:24,640 --> 00:07:26,760 Speaker 2: are all these things that connect all of it, and 153 00:07:26,800 --> 00:07:30,760 Speaker 2: we just use the environment and our product and our 154 00:07:30,800 --> 00:07:35,600 Speaker 2: own storytelling to impart individuality and uniqueness to a dish, 155 00:07:36,080 --> 00:07:39,000 Speaker 2: and so that's what I just started doing. But it came, 156 00:07:39,120 --> 00:07:42,200 Speaker 2: I don't know, in the past eight years five years 157 00:07:42,200 --> 00:07:46,120 Speaker 2: where I started to embrace my Asian American self. Then 158 00:07:46,160 --> 00:07:48,680 Speaker 2: I could also experiment with it and by way of 159 00:07:48,720 --> 00:07:49,119 Speaker 2: my food. 160 00:07:49,520 --> 00:07:51,400 Speaker 1: So Danielle and I both worked in news for a 161 00:07:51,440 --> 00:07:53,480 Speaker 1: long time, which means that anyone who has seen the 162 00:07:53,520 --> 00:07:56,600 Speaker 1: Morning Show loves to ask us how accurate it is. 163 00:07:57,120 --> 00:07:59,280 Speaker 1: And for a lot of people, watching The Bear is 164 00:07:59,320 --> 00:08:03,360 Speaker 1: their first into the world of hospitality. So one have 165 00:08:03,440 --> 00:08:05,520 Speaker 1: you seen it? And two, how does it compare to 166 00:08:05,560 --> 00:08:07,360 Speaker 1: your experience coming up as a chef? 167 00:08:08,360 --> 00:08:10,960 Speaker 2: You know, I gotta say I resisted watching The Bear 168 00:08:11,040 --> 00:08:14,120 Speaker 2: for a long time, largely in part because I just 169 00:08:14,440 --> 00:08:18,160 Speaker 2: don't watch a lot of television, and when I watched television, 170 00:08:18,200 --> 00:08:22,520 Speaker 2: I don't want anything remotely relatable to my real life, 171 00:08:22,680 --> 00:08:23,960 Speaker 2: and so I was like, you know, I don't really 172 00:08:24,360 --> 00:08:26,960 Speaker 2: just everyone's talking about it, and then when something becomes 173 00:08:27,000 --> 00:08:30,680 Speaker 2: so hyped up, I like, I don't want to watch it. 174 00:08:31,360 --> 00:08:34,640 Speaker 2: And so we finished filming our Milwaukee season, Tom and 175 00:08:34,679 --> 00:08:36,480 Speaker 2: Gail kept talking about it. I was like, damn it, 176 00:08:36,600 --> 00:08:40,040 Speaker 2: I'm gonna go home. I'm gonna watch it, and I 177 00:08:40,120 --> 00:08:45,280 Speaker 2: did one amazing much more than just a cooking show. Yes, 178 00:08:45,880 --> 00:08:48,680 Speaker 2: uh two, there are a lot of birds in there 179 00:08:48,800 --> 00:08:52,880 Speaker 2: that I can relate to. What's most relatable about it? 180 00:08:53,320 --> 00:08:55,440 Speaker 2: You know, I think it's the pressure. I think it's 181 00:08:55,640 --> 00:08:59,000 Speaker 2: thing that I found most relatable to a lot of 182 00:08:59,040 --> 00:09:01,480 Speaker 2: the characters, as everyone trying to do this job and 183 00:09:01,520 --> 00:09:04,000 Speaker 2: do it really well. Everyone has their own ideas, their 184 00:09:04,040 --> 00:09:06,760 Speaker 2: own point of views, their own experiences, and when they 185 00:09:06,800 --> 00:09:09,600 Speaker 2: all come together, sometimes those things do not work together 186 00:09:09,920 --> 00:09:14,200 Speaker 2: in order to create a bigger, greater restaurant or you know, experience. 187 00:09:14,880 --> 00:09:18,400 Speaker 2: And so I could relate to having been the one 188 00:09:18,400 --> 00:09:22,800 Speaker 2: with ego. I could relate to being amongst a lot 189 00:09:22,840 --> 00:09:26,600 Speaker 2: of ego, toxic ego, regular ego, all of it. And 190 00:09:26,640 --> 00:09:28,679 Speaker 2: I could relate to wanting to do such a good 191 00:09:28,760 --> 00:09:32,040 Speaker 2: job that you kind of almost self destruct. I mean, 192 00:09:32,080 --> 00:09:35,079 Speaker 2: the energy in a kitchen is so intense. 193 00:09:35,679 --> 00:09:38,120 Speaker 3: I worked as a server for a little while, and 194 00:09:38,160 --> 00:09:41,400 Speaker 3: I almost shuddered going into the kitchen because everybody is 195 00:09:41,440 --> 00:09:44,560 Speaker 3: working with so much adrenaline. What do you think you 196 00:09:44,640 --> 00:09:47,319 Speaker 3: need to become excellent in that kind of environment? 197 00:09:47,640 --> 00:09:49,920 Speaker 2: You know, I think it's changed. I think prior to 198 00:09:50,840 --> 00:09:54,360 Speaker 2: a lot of lights being shown on a lot of 199 00:09:54,480 --> 00:09:58,280 Speaker 2: toxic behavior in the kitchen. You know, before it was 200 00:09:58,600 --> 00:10:01,760 Speaker 2: work harder than everyone else. I think now and I 201 00:10:01,800 --> 00:10:04,920 Speaker 2: was on kind of the cusp of that transition is 202 00:10:05,960 --> 00:10:08,719 Speaker 2: it's a lesson in human behavior. It's an experiment and 203 00:10:08,800 --> 00:10:11,319 Speaker 2: putting a lot of different people together and learning how 204 00:10:11,320 --> 00:10:14,320 Speaker 2: to lead. It's about being led and being open to 205 00:10:14,360 --> 00:10:17,760 Speaker 2: being led by someone that you trust. Now I feel 206 00:10:17,760 --> 00:10:19,200 Speaker 2: like what it takes is you just got to be 207 00:10:19,240 --> 00:10:23,920 Speaker 2: a good person, willing to learn, willing to take critique 208 00:10:24,240 --> 00:10:27,520 Speaker 2: and hold yourself accountable, and then as leader side, be 209 00:10:27,600 --> 00:10:31,440 Speaker 2: willing to learn how other people learn and maneuver amongst 210 00:10:31,480 --> 00:10:33,640 Speaker 2: all the different personalities in your space. 211 00:10:34,080 --> 00:10:36,880 Speaker 1: You mentioned how much it's changed, even in the time 212 00:10:36,960 --> 00:10:40,280 Speaker 1: that you've been a chef, this idea that we think 213 00:10:40,320 --> 00:10:43,120 Speaker 1: of women as home chefs but not professional chefs. I 214 00:10:43,920 --> 00:10:46,280 Speaker 1: still can't wrap my brain around why this is so 215 00:10:46,360 --> 00:10:49,480 Speaker 1: pervasive in our culture. But what have you noticed is 216 00:10:49,960 --> 00:10:53,480 Speaker 1: the difference between kitchens run by men and kitchens run 217 00:10:53,520 --> 00:10:54,000 Speaker 1: by women. 218 00:10:54,480 --> 00:10:58,400 Speaker 2: So I've had two very important mentors in my life. 219 00:10:58,760 --> 00:11:01,880 Speaker 2: One happened to be a male chef and the other 220 00:11:01,920 --> 00:11:04,960 Speaker 2: one happened to be a female chef. I will say 221 00:11:05,200 --> 00:11:07,960 Speaker 2: that working for a woman. What that did for me 222 00:11:08,640 --> 00:11:12,120 Speaker 2: was she was able to understand that we needed more 223 00:11:12,160 --> 00:11:14,640 Speaker 2: of us on television, that we needed more of us 224 00:11:14,640 --> 00:11:16,800 Speaker 2: in the forefront, that we needed more of us telling 225 00:11:16,840 --> 00:11:19,000 Speaker 2: our story. But a woman knows what it felt like. 226 00:11:19,360 --> 00:11:22,080 Speaker 2: There is a sense in memory of what that felt 227 00:11:22,120 --> 00:11:25,199 Speaker 2: like when you are not seen and not given a 228 00:11:25,280 --> 00:11:29,240 Speaker 2: chance or not provided the same opportunity as those around you, 229 00:11:30,080 --> 00:11:32,960 Speaker 2: And I feel like that's the difference. I think a 230 00:11:33,000 --> 00:11:35,720 Speaker 2: man could encourage me to go out there and prove 231 00:11:35,760 --> 00:11:38,640 Speaker 2: myself and do good and all that stuff, but it's 232 00:11:38,640 --> 00:11:40,120 Speaker 2: different when someone else goes through it. 233 00:11:40,400 --> 00:11:44,440 Speaker 3: I'm so curious what your personal philosophy as a chef is. 234 00:11:45,440 --> 00:11:48,200 Speaker 2: You have to be kind but not nice. That's personal 235 00:11:48,200 --> 00:11:51,360 Speaker 2: philosophy in life. In my kitchen, that's what I tell 236 00:11:51,400 --> 00:11:53,600 Speaker 2: my chef all the time, because I spent a lot 237 00:11:53,640 --> 00:11:55,839 Speaker 2: of my career trying to be nice. Don't rock the boat, 238 00:11:56,360 --> 00:12:02,079 Speaker 2: don't be the aggressive woman. You aren't allowed to say 239 00:12:02,120 --> 00:12:04,079 Speaker 2: things in the same way that a lot of other 240 00:12:04,120 --> 00:12:06,840 Speaker 2: people could say things like a man could say something. 241 00:12:07,080 --> 00:12:09,840 Speaker 2: And so I tried for a long time just to 242 00:12:09,840 --> 00:12:12,120 Speaker 2: be nice and like make sure everyone got what they 243 00:12:12,160 --> 00:12:15,000 Speaker 2: wanted make sure no one was mad. But what ended 244 00:12:15,080 --> 00:12:17,400 Speaker 2: up happening is that I was losing myself in that, 245 00:12:17,480 --> 00:12:20,880 Speaker 2: and I was also not putting the business first. And 246 00:12:20,920 --> 00:12:22,800 Speaker 2: so you're like, wait a second, but this is my business, 247 00:12:22,840 --> 00:12:25,000 Speaker 2: this is my name, so it's going to come first. 248 00:12:25,320 --> 00:12:27,439 Speaker 2: And I will never forget. When I was opening the restaurant, 249 00:12:27,520 --> 00:12:30,520 Speaker 2: I hired so many talented, skilled people, but a lot 250 00:12:30,559 --> 00:12:33,720 Speaker 2: of them weren't nice, and they weren't kind, and they 251 00:12:33,760 --> 00:12:35,760 Speaker 2: took advantage of the fact that it was being too nice, 252 00:12:35,800 --> 00:12:37,600 Speaker 2: and so I had to reconfigure the way I looked 253 00:12:37,640 --> 00:12:39,400 Speaker 2: at it, and I was like, well, listen, if you 254 00:12:39,440 --> 00:12:43,839 Speaker 2: don't like the way I hold you accountable, you may leave. Goodbye, 255 00:12:44,120 --> 00:12:46,640 Speaker 2: see you later. If you don't like the fact that 256 00:12:46,720 --> 00:12:49,199 Speaker 2: I'm going to tell you no or call you out 257 00:12:49,240 --> 00:12:51,600 Speaker 2: when you do something wrong, or quite frankly, when you're 258 00:12:51,640 --> 00:12:53,760 Speaker 2: being a bully, which I will not stand for in 259 00:12:53,800 --> 00:12:57,439 Speaker 2: my kitchen, I'm sorry, Well, yeah, you may go as 260 00:12:57,440 --> 00:12:59,600 Speaker 2: long as you lead with kindness. I'm not going to 261 00:12:59,679 --> 00:13:02,920 Speaker 2: ins to you personally or take you down. What you're 262 00:13:02,920 --> 00:13:05,320 Speaker 2: doing is not about you. It's about a job that 263 00:13:05,360 --> 00:13:08,640 Speaker 2: you're doing that we can improve on. And so it's 264 00:13:08,679 --> 00:13:11,760 Speaker 2: saying no and still being able to tell people that 265 00:13:11,800 --> 00:13:12,679 Speaker 2: they need to be better. 266 00:13:13,760 --> 00:13:15,360 Speaker 3: All right, we have to take a quick break and 267 00:13:15,440 --> 00:13:18,720 Speaker 3: when we come back, we're getting into culinary hot takes 268 00:13:18,800 --> 00:13:34,520 Speaker 3: with chef Kristin Kish. We're back with Kristin Kish, Kristin 269 00:13:34,600 --> 00:13:37,320 Speaker 3: Simone and I love another one of your shows. 270 00:13:37,360 --> 00:13:39,360 Speaker 2: It's called Restaurants at the End of the World. 271 00:13:39,640 --> 00:13:44,360 Speaker 3: Yes, so you've been to Panama's Cloud Forest Kitchen, a 272 00:13:44,440 --> 00:13:48,200 Speaker 3: floating restaurant in Brazil, the oldest restaurant in the world 273 00:13:48,320 --> 00:13:51,440 Speaker 3: in Madrid. And some of these journeys that you take 274 00:13:51,960 --> 00:13:56,000 Speaker 3: require like a seaplane, a speedboat, walking down a jetty, 275 00:13:56,120 --> 00:13:59,160 Speaker 3: descending into a tunnel that leads to a restaurant sixteen 276 00:13:59,200 --> 00:14:02,680 Speaker 3: feet below sea level. Like it is a journey to 277 00:14:02,760 --> 00:14:06,359 Speaker 3: get there. We want to know which journey was absolutely 278 00:14:06,400 --> 00:14:07,359 Speaker 3: worth your while. 279 00:14:07,240 --> 00:14:07,360 Speaker 1: You know. 280 00:14:07,400 --> 00:14:09,600 Speaker 2: I think there was one where I was pretty damn 281 00:14:09,640 --> 00:14:11,800 Speaker 2: close to the North Pole. It's as close as a 282 00:14:11,880 --> 00:14:15,280 Speaker 2: commercial plane can get you to the North Pole. And 283 00:14:15,320 --> 00:14:16,800 Speaker 2: in order to get there, I had to take so 284 00:14:16,840 --> 00:14:21,160 Speaker 2: many different planes, a boat, and then I got to 285 00:14:22,000 --> 00:14:25,720 Speaker 2: take a boat out into a glacier, which is magnificent 286 00:14:26,000 --> 00:14:28,640 Speaker 2: when you see it in person. Oh my god, it 287 00:14:28,720 --> 00:14:33,280 Speaker 2: is nothing like the greatest documentaries and pictures in Natio 288 00:14:33,320 --> 00:14:36,320 Speaker 2: can ever do justice to it. It literally took my 289 00:14:36,360 --> 00:14:39,560 Speaker 2: breath away, and I think those are the life experiences 290 00:14:39,720 --> 00:14:43,120 Speaker 2: that I tend to go back to. But you know 291 00:14:43,200 --> 00:14:47,720 Speaker 2: how memory and time and place and smell and everything 292 00:14:47,760 --> 00:14:52,000 Speaker 2: that you're seeing is so tied to why something's so amazing. 293 00:14:52,480 --> 00:14:54,520 Speaker 2: And there was this moment with my wife, Oh yeah, 294 00:14:54,560 --> 00:14:58,000 Speaker 2: in the Arctic. She wasn't on camera, there's nothing, no 295 00:14:58,120 --> 00:15:01,840 Speaker 2: reference to her whatsoever, but I just remember looking up, 296 00:15:03,040 --> 00:15:07,400 Speaker 2: I see her and then I see like the vast 297 00:15:07,560 --> 00:15:11,200 Speaker 2: nothingness of the Arctic ocean, and it was I don't know, 298 00:15:11,240 --> 00:15:13,120 Speaker 2: it was just one of those things that I'll never forget. 299 00:15:13,240 --> 00:15:16,480 Speaker 2: It was like a true, once in a lifetime experience 300 00:15:17,320 --> 00:15:19,400 Speaker 2: with someone that I wanted to have it with, and 301 00:15:19,440 --> 00:15:21,360 Speaker 2: it was it was really special. 302 00:15:22,200 --> 00:15:25,320 Speaker 1: Oh my gosh, that's so sweet. I love that story. 303 00:15:25,760 --> 00:15:27,880 Speaker 1: I want to ask you about your wife. I'm sure 304 00:15:27,880 --> 00:15:30,760 Speaker 1: that you test out new dishes on her. Maybe does 305 00:15:30,800 --> 00:15:31,240 Speaker 1: she keep it. 306 00:15:31,200 --> 00:15:33,280 Speaker 2: Real with you? Is she like Kristen, I'm not really 307 00:15:33,280 --> 00:15:37,200 Speaker 2: filing this one. So she helped me open my first restaurant. 308 00:15:37,200 --> 00:15:39,640 Speaker 2: That's how we met. So when we first met we 309 00:15:39,640 --> 00:15:42,640 Speaker 2: were not dating. We were simply just She was on 310 00:15:42,680 --> 00:15:45,240 Speaker 2: the corporate side. I was on the you know, the 311 00:15:45,360 --> 00:15:48,800 Speaker 2: chef partner side. She will tell me the truth. She 312 00:15:48,840 --> 00:15:51,560 Speaker 2: will tell me when something doesn't look right or when 313 00:15:51,600 --> 00:15:54,920 Speaker 2: it just is missing something. She'll tell me when something 314 00:15:55,000 --> 00:15:57,440 Speaker 2: just doesn't fit really like the vibe of what we're 315 00:15:57,480 --> 00:16:00,880 Speaker 2: trying to go for. She tastes everything that I cook. 316 00:16:01,800 --> 00:16:05,040 Speaker 2: I trust her. Is she kind or nice or neither? 317 00:16:05,640 --> 00:16:08,960 Speaker 2: She's kind and she says this sucks in a really 318 00:16:09,040 --> 00:16:13,720 Speaker 2: nice way. No, she'll tell me the truth. And I 319 00:16:13,760 --> 00:16:15,200 Speaker 2: can see even if she doesn't want to say it, 320 00:16:15,240 --> 00:16:16,880 Speaker 2: I can see it on her face if she doesn't 321 00:16:17,040 --> 00:16:19,920 Speaker 2: like something. But you know, we're very open and honest 322 00:16:19,960 --> 00:16:22,080 Speaker 2: with each other about all of that. When we think 323 00:16:22,120 --> 00:16:25,000 Speaker 2: something's a good idea or not. Does she cook with 324 00:16:25,080 --> 00:16:28,480 Speaker 2: you or is she just strictly the taste tester? Taste 325 00:16:28,520 --> 00:16:30,760 Speaker 2: test her. So she has like a repertoire of like 326 00:16:30,800 --> 00:16:34,480 Speaker 2: five recipes from her mother, and I love them so much. 327 00:16:34,520 --> 00:16:37,440 Speaker 2: But she is a recipe follower. If she doesn't have 328 00:16:37,480 --> 00:16:41,080 Speaker 2: a recipe, she's not really winging stuff. And when I'm 329 00:16:41,080 --> 00:16:42,920 Speaker 2: not here, and if I don't feel prep for her 330 00:16:43,480 --> 00:16:47,520 Speaker 2: and she's home by herself, she will like chuck a 331 00:16:47,520 --> 00:16:50,560 Speaker 2: piece of salmon in the oven and steam some vegetables 332 00:16:50,920 --> 00:16:53,440 Speaker 2: and like call it a day. That's it. She's more 333 00:16:53,440 --> 00:16:56,320 Speaker 2: of like, that's not bad. She can feed herself. She 334 00:16:56,360 --> 00:16:58,760 Speaker 2: can feed her Oh, she's one hundred percent capable of 335 00:16:58,760 --> 00:17:04,040 Speaker 2: feeding herself. I just make it tastes better, that's all amazing. 336 00:17:04,080 --> 00:17:06,480 Speaker 1: I'm the opposite of your wife. I call myself the 337 00:17:06,520 --> 00:17:09,480 Speaker 1: blackout chef. I don't believe in recipes. It's like a 338 00:17:09,520 --> 00:17:14,720 Speaker 1: philosophical disconnect for me, a spiritual disconnect, and I just 339 00:17:14,720 --> 00:17:17,080 Speaker 1: just make stuff up in my head. 340 00:17:17,160 --> 00:17:18,840 Speaker 2: I think I'm on an episode of Chop. 341 00:17:18,920 --> 00:17:22,040 Speaker 1: I'll take the most disparate ingredients from my fridge and 342 00:17:22,119 --> 00:17:24,639 Speaker 1: I'll just try to make something beautiful from the mess. 343 00:17:24,880 --> 00:17:28,879 Speaker 2: But how often does it not work out? Great question? 344 00:17:29,040 --> 00:17:33,480 Speaker 1: Now you're getting personal, Kristin, and I feel I feel attacked. 345 00:17:36,200 --> 00:17:36,520 Speaker 2: Kristin. 346 00:17:36,600 --> 00:17:40,280 Speaker 3: Let's just say her husband is a saint. Okay, he's 347 00:17:40,400 --> 00:17:45,119 Speaker 3: a saint taste tester. Okay, So, Kristin. I have interviewed 348 00:17:45,160 --> 00:17:49,080 Speaker 3: a few chefs, and most of the time they tell me, 349 00:17:49,320 --> 00:17:51,120 Speaker 3: and it's always different, but they tell me that they 350 00:17:51,160 --> 00:17:53,600 Speaker 3: have something that they keep in their bag at all times. 351 00:17:53,800 --> 00:17:57,119 Speaker 3: I've heard sea salt, I've heard hot sauce. What is 352 00:17:57,200 --> 00:17:59,399 Speaker 3: your essential? What do you think we need in our 353 00:17:59,440 --> 00:18:02,280 Speaker 3: bag at all times? Gummy candy? 354 00:18:02,520 --> 00:18:07,080 Speaker 2: Yah? What kind? Any fruity chewy but not too chewy, 355 00:18:08,119 --> 00:18:11,480 Speaker 2: slightly sour, but an assorted peck So like there's you know, 356 00:18:11,720 --> 00:18:15,480 Speaker 2: candy that comes in one flavor, one bag with one flavor. 357 00:18:16,240 --> 00:18:20,359 Speaker 2: I get flavor feindo. Yes, I need a variety pack 358 00:18:20,560 --> 00:18:23,320 Speaker 2: of something things like a skittle or star Wars that 359 00:18:23,359 --> 00:18:27,480 Speaker 2: has different flavors. Having snacks can like curb offs a 360 00:18:27,480 --> 00:18:29,600 Speaker 2: little bit angry and impatience so you can get to 361 00:18:29,640 --> 00:18:32,280 Speaker 2: the next thing of like actually making food for yourself. 362 00:18:32,680 --> 00:18:37,040 Speaker 2: So you know, sure, salt sounds great, hot sauce is wonderful, 363 00:18:37,840 --> 00:18:40,359 Speaker 2: but if you're hungry, how far is that gonna get you? 364 00:18:41,080 --> 00:18:42,800 Speaker 2: Candy approached at all times? 365 00:18:43,240 --> 00:18:46,800 Speaker 1: Candy? Have you tried the harrowbo All Star mixed bag? 366 00:18:47,240 --> 00:18:49,359 Speaker 2: I love that one? Someone is that the one with 367 00:18:49,440 --> 00:18:50,920 Speaker 2: the berry is so lit? 368 00:18:51,200 --> 00:18:53,920 Speaker 1: Yes, it has the cherries, it has those sour worms, 369 00:18:54,080 --> 00:18:57,080 Speaker 1: it has the coke bottles, it has the gummy bears. 370 00:18:57,160 --> 00:18:58,840 Speaker 2: It's like chef's kiss. 371 00:19:00,520 --> 00:19:02,800 Speaker 3: And sometimes they're misshapen in the best way, Like you 372 00:19:02,840 --> 00:19:06,080 Speaker 3: get the reject bag. It's so fun. So is that 373 00:19:06,119 --> 00:19:07,840 Speaker 3: why you have a gummy bear tattoo? 374 00:19:08,600 --> 00:19:10,360 Speaker 2: So I'll give you the story about the gummy bear. 375 00:19:10,680 --> 00:19:13,359 Speaker 2: I like to get tattoos that mark moments in time. 376 00:19:13,920 --> 00:19:16,160 Speaker 2: I clearly have a lot of tattoos or a lot 377 00:19:16,160 --> 00:19:18,640 Speaker 2: of moments in time, some that are you know, are 378 00:19:18,680 --> 00:19:20,879 Speaker 2: worthy of talking about, and some that just aren't. The 379 00:19:20,920 --> 00:19:22,800 Speaker 2: gummy bear is one of those things that brings me 380 00:19:22,840 --> 00:19:25,600 Speaker 2: a lot of joy. And so the gummy bear is 381 00:19:25,640 --> 00:19:29,240 Speaker 2: because on set, during all of our cuts and takes 382 00:19:29,280 --> 00:19:33,200 Speaker 2: at the beginning of the season, like my onset assistant 383 00:19:33,320 --> 00:19:36,840 Speaker 2: would come on and like he'd always carry candy and 384 00:19:36,880 --> 00:19:39,679 Speaker 2: his fanny pack, my water bottle and my candy, my chapsticks. 385 00:19:40,359 --> 00:19:42,240 Speaker 2: So you'd come open up a bag and between takes, 386 00:19:42,240 --> 00:19:43,840 Speaker 2: I take a couple of pieces that we carry on 387 00:19:43,960 --> 00:19:47,359 Speaker 2: and then second day, third day, Tom and Gill are like, 388 00:19:47,800 --> 00:19:50,399 Speaker 2: what is this guy like pulling out candy, and so 389 00:19:50,480 --> 00:19:53,280 Speaker 2: they're like, let me have some. And over the season 390 00:19:53,520 --> 00:19:56,400 Speaker 2: it grew into we'd have candy breaks in between every take, 391 00:19:57,040 --> 00:20:00,320 Speaker 2: and they started bringing out boards of gummy ca any 392 00:20:00,520 --> 00:20:03,480 Speaker 2: of different kinds and so Tom and Gale sits to 393 00:20:03,520 --> 00:20:05,639 Speaker 2: my left at Judge's table. So I got a gummy 394 00:20:05,640 --> 00:20:08,320 Speaker 2: bear on my left side to represent this. Oh my god, 395 00:20:08,720 --> 00:20:11,080 Speaker 2: that's really cute. Kristin. 396 00:20:11,320 --> 00:20:13,000 Speaker 3: I feel like you need to come out with your 397 00:20:13,040 --> 00:20:15,120 Speaker 3: own line of high end gummies. 398 00:20:15,600 --> 00:20:17,679 Speaker 2: Do we want high end gummies? Do we want just 399 00:20:17,720 --> 00:20:21,359 Speaker 2: like down and dirty kind of crappy gummies? Like a 400 00:20:21,400 --> 00:20:23,600 Speaker 2: little bit you know what, you're the chef, you decide, 401 00:20:26,080 --> 00:20:28,920 Speaker 2: I'll do an all star mix of crappy and high end, 402 00:20:28,960 --> 00:20:30,960 Speaker 2: so we you know, we cater to the bougie and 403 00:20:31,000 --> 00:20:32,920 Speaker 2: then the basic perfect. 404 00:20:33,320 --> 00:20:35,399 Speaker 3: I feel like in this scenario, I'm the basic, but 405 00:20:35,400 --> 00:20:37,720 Speaker 3: it's fine, I'll take it. 406 00:20:38,960 --> 00:20:41,840 Speaker 2: Oh my goodness. Okay, Danielle and I both have culinary 407 00:20:41,840 --> 00:20:42,639 Speaker 2: hot takes. 408 00:20:43,040 --> 00:20:46,880 Speaker 1: Mine is that? And get ready for this. I think 409 00:20:46,920 --> 00:20:51,800 Speaker 1: pizza is overrated all pizza. I think that people lean 410 00:20:51,840 --> 00:20:55,320 Speaker 1: on pizza too often. I find that pizza is the fallback, 411 00:20:55,400 --> 00:20:57,720 Speaker 1: it's the answer for everything, and. 412 00:20:57,680 --> 00:20:59,600 Speaker 2: I don't know that I spiritually connect with that. 413 00:20:59,640 --> 00:21:01,399 Speaker 1: I mean, I love pizza, but I don't know that 414 00:21:01,480 --> 00:21:06,600 Speaker 1: it needs to be the go to takeout food. So listen, 415 00:21:06,640 --> 00:21:09,040 Speaker 1: I've given you my culinary hot take. I've bared my 416 00:21:09,040 --> 00:21:11,680 Speaker 1: soul to you. I've been vulnerable Kristin. Now it's your turn. 417 00:21:12,119 --> 00:21:13,640 Speaker 1: What is your culinary hot take? 418 00:21:13,800 --> 00:21:17,040 Speaker 2: Okay, so there's a lot of things that I don't 419 00:21:17,880 --> 00:21:20,720 Speaker 2: yuck on, like it brings joy to someone else. So 420 00:21:20,760 --> 00:21:24,960 Speaker 2: I'm like, do you whatever makes you happy? Yeah? I can't. Yeah, 421 00:21:25,000 --> 00:21:31,919 Speaker 2: somebody's right, however I can't. You know, the restaurants, and 422 00:21:31,960 --> 00:21:35,000 Speaker 2: this is very specific to like the restaurant scene. Is 423 00:21:35,080 --> 00:21:39,480 Speaker 2: that the way we consume life. And I feel like 424 00:21:39,520 --> 00:21:42,000 Speaker 2: sometimes like social media and what our life has become. 425 00:21:42,080 --> 00:21:46,840 Speaker 2: It's like pure on maximalist. It's like more and more, 426 00:21:47,480 --> 00:21:50,840 Speaker 2: and so restaurants, some restaurants have started to adopt this, 427 00:21:50,960 --> 00:21:55,920 Speaker 2: like cook for trend. Everything's like looks good and everything 428 00:21:55,960 --> 00:21:57,919 Speaker 2: looks like, oh my god. But you go and you 429 00:21:58,040 --> 00:22:01,640 Speaker 2: order several different things and everything is high acid, high salt, 430 00:22:01,720 --> 00:22:06,040 Speaker 2: high spice, high texture. Everything is just high all the time. 431 00:22:06,480 --> 00:22:09,000 Speaker 2: Problem with that is, but you don't actually taste anything. 432 00:22:09,680 --> 00:22:12,960 Speaker 2: It's just like sensory overload, which fires in all cylinders 433 00:22:12,960 --> 00:22:15,240 Speaker 2: and makes you think you're having a great meal. But 434 00:22:15,280 --> 00:22:18,960 Speaker 2: the artist subtlety needs to come back in all forms. 435 00:22:19,640 --> 00:22:21,159 Speaker 2: I don't like the mores more approach. 436 00:22:21,560 --> 00:22:23,560 Speaker 3: Okay, I'm gonna get I have a few hot takes 437 00:22:23,600 --> 00:22:28,760 Speaker 3: at Simone. I ardently disagree with your pizza hot take. 438 00:22:29,200 --> 00:22:32,159 Speaker 3: As a Chicago in, it's against my religion to agree 439 00:22:32,200 --> 00:22:33,000 Speaker 3: with that. 440 00:22:33,000 --> 00:22:34,240 Speaker 2: That's fine, makes sense. 441 00:22:34,800 --> 00:22:37,679 Speaker 3: Hot take number one, ketchup is good on most things, 442 00:22:37,760 --> 00:22:38,640 Speaker 3: if not everything. 443 00:22:39,560 --> 00:22:40,080 Speaker 2: Number two. 444 00:22:40,520 --> 00:22:44,320 Speaker 3: Have you ever tried cottage cheese with a baked potato? Unbelievable? 445 00:22:44,520 --> 00:22:47,119 Speaker 3: Oh yeah, it's like so good. 446 00:22:47,640 --> 00:22:50,800 Speaker 2: Also hot take. Okay, hold on, let's go back to 447 00:22:50,800 --> 00:22:55,480 Speaker 2: this pizza take. Okay, let's go back. Let's talk about it. 448 00:22:56,359 --> 00:23:00,359 Speaker 2: When we say all pizza, Simone, there are several different kinds. 449 00:23:00,520 --> 00:23:04,840 Speaker 2: It's different forms. It has the same variety as your 450 00:23:04,840 --> 00:23:08,040 Speaker 2: all star Aerobo mix. Like when's the last time you 451 00:23:08,080 --> 00:23:09,359 Speaker 2: had pizza? You know what? 452 00:23:09,560 --> 00:23:12,560 Speaker 1: Okay, I think you bring up a good point. The 453 00:23:12,640 --> 00:23:16,560 Speaker 1: truth is, I'm a bougie bitch and I really like 454 00:23:16,560 --> 00:23:19,520 Speaker 1: like a coal fired pizza, you know, like I want 455 00:23:19,560 --> 00:23:22,960 Speaker 1: bubbles in the crust. So I think that I'm I'm 456 00:23:23,080 --> 00:23:26,600 Speaker 1: a Politan style Yeah exactly, I'm a Neapolitan girl living 457 00:23:26,680 --> 00:23:30,560 Speaker 1: in a corner slice world. And I think that's where 458 00:23:30,600 --> 00:23:32,320 Speaker 1: my disappointment comes from. 459 00:23:32,720 --> 00:23:35,159 Speaker 2: That's what I just need to eat. More so, Danielle, 460 00:23:35,240 --> 00:23:40,040 Speaker 2: pizza you do. Yeah. Also to go off Danielle culinary 461 00:23:40,080 --> 00:23:43,160 Speaker 2: hottech that I did not mention is I don't think 462 00:23:43,359 --> 00:23:46,280 Speaker 2: deep dish pizzas. What do you consider it a pie? 463 00:23:46,680 --> 00:23:50,159 Speaker 2: I think that it has more qualities to Lasagnia than 464 00:23:50,200 --> 00:23:53,000 Speaker 2: it does a pizza. That's actually a great call. It's 465 00:23:53,040 --> 00:23:57,320 Speaker 2: a casserole. It is a Midwestern pizza. Cast I would 466 00:23:57,320 --> 00:23:59,080 Speaker 2: agree with you on that. I think we just pissed 467 00:23:59,119 --> 00:24:02,600 Speaker 2: off a bunch of Chicago by Chicago. 468 00:24:02,680 --> 00:24:08,200 Speaker 1: They just left the show, so it's been a minute 469 00:24:08,200 --> 00:24:09,960 Speaker 1: since You're on the other side of the camera. For 470 00:24:10,119 --> 00:24:13,200 Speaker 1: a Chef's Challenge, right, and for listeners. On Top Chef, 471 00:24:13,240 --> 00:24:16,439 Speaker 1: the contestants compete in a quick fire challenge based on 472 00:24:16,480 --> 00:24:19,080 Speaker 1: a limited number of ingredients, and it forces you to 473 00:24:19,119 --> 00:24:21,640 Speaker 1: get super creative, which is why I love watching these 474 00:24:21,640 --> 00:24:25,480 Speaker 1: cooking shows. Now, we've seen lots of people trying to 475 00:24:25,520 --> 00:24:29,000 Speaker 1: recreate the magic on TikTok with varying degrees of success. 476 00:24:29,520 --> 00:24:31,639 Speaker 1: So we think that we could use your help. We 477 00:24:31,720 --> 00:24:39,359 Speaker 1: need a little Chef's kish, good on good on good one. 478 00:24:39,480 --> 00:24:43,560 Speaker 3: So in this game of Chef's Kish, we're gonna throw 479 00:24:43,560 --> 00:24:46,360 Speaker 3: out some TikTok trends, and you can give us your 480 00:24:46,359 --> 00:24:48,760 Speaker 3: top chef take on how people can level up their 481 00:24:48,760 --> 00:24:51,760 Speaker 3: cooking game. So the first one is the Green Goddess 482 00:24:51,840 --> 00:24:56,199 Speaker 3: dressing that took TikTok by storm. It's made with mayonnaise, 483 00:24:56,480 --> 00:25:00,560 Speaker 3: yogurt or sour cream, parsley, lemon juice, and that's the 484 00:25:00,600 --> 00:25:03,600 Speaker 3: basic way. What's your top chef take on a salad 485 00:25:03,680 --> 00:25:06,159 Speaker 3: dressing that everybody should or could make it home. 486 00:25:06,440 --> 00:25:09,639 Speaker 2: Listen, here's the thing with salad dressings. I prefer an 487 00:25:09,640 --> 00:25:12,080 Speaker 2: a mulcified dressing, which means you have to have an 488 00:25:12,119 --> 00:25:16,320 Speaker 2: emulsifying agent. So, because the kids on TikTok don't necessarily 489 00:25:16,320 --> 00:25:18,600 Speaker 2: talk about food in this way, we're the at least 490 00:25:18,600 --> 00:25:21,080 Speaker 2: the ones that I have I've seen. And so what 491 00:25:21,119 --> 00:25:23,600 Speaker 2: that does is it takes oil and vinegar, two things 492 00:25:23,600 --> 00:25:27,720 Speaker 2: that don't want to mix inherently, and allows them to 493 00:25:27,720 --> 00:25:30,800 Speaker 2: come together in a really creamy emulsified dressing. You can 494 00:25:30,840 --> 00:25:34,240 Speaker 2: do that with egg, yolk or mustard. So how about 495 00:25:34,240 --> 00:25:37,119 Speaker 2: my hot take on salad dressing is that before we 496 00:25:37,359 --> 00:25:40,040 Speaker 2: start dumping a lot of things in some blenders and 497 00:25:40,080 --> 00:25:44,320 Speaker 2: calling it addressing, is we learn the basic scientific ways 498 00:25:44,800 --> 00:25:48,119 Speaker 2: to properly emulsify addressing so you don't use globs of 499 00:25:48,160 --> 00:25:52,160 Speaker 2: mayonnaise and sour cream. I love this, It's bougie. It's 500 00:25:52,160 --> 00:25:55,840 Speaker 2: a multifying mn. She hit us with the emulsification, y'all. 501 00:25:56,000 --> 00:25:59,600 Speaker 2: Straight out the gate, straight out the MF gate. 502 00:25:59,680 --> 00:26:03,320 Speaker 1: Okay, people are doing the most with croissants on TikTok right, 503 00:26:03,359 --> 00:26:06,600 Speaker 1: So we've seen the flattening trend where people are literally 504 00:26:06,640 --> 00:26:09,600 Speaker 1: flattening them instead of keeping them light and puffy and airy. 505 00:26:09,800 --> 00:26:13,720 Speaker 1: What is your top chef take on cooking with croissants? 506 00:26:13,800 --> 00:26:16,960 Speaker 1: Are people committing like high culinary sin here? 507 00:26:17,040 --> 00:26:21,040 Speaker 2: What do you think? Yes, yes they are. Here's the 508 00:26:21,080 --> 00:26:24,359 Speaker 2: thing again, from someone that has made my fair share 509 00:26:24,440 --> 00:26:29,359 Speaker 2: of croissants that have been a part of the painstaking process. 510 00:26:29,480 --> 00:26:32,439 Speaker 2: It takes the whole point. I'm gonna get fired up 511 00:26:32,440 --> 00:26:36,160 Speaker 2: on this one. The whole point of a croissant and 512 00:26:36,240 --> 00:26:41,560 Speaker 2: the laminating of dough and fat is to get those light, flaky, 513 00:26:41,640 --> 00:26:45,920 Speaker 2: beautiful layers like layer on layer on layer. It takes 514 00:26:46,359 --> 00:26:51,200 Speaker 2: days to make a great croissant. Days? And how dare 515 00:26:51,800 --> 00:26:55,639 Speaker 2: someone smash that thing? What's the point? I'd rather you 516 00:26:55,680 --> 00:26:59,199 Speaker 2: take store bought puff pastry and go and smash that 517 00:26:59,359 --> 00:27:04,120 Speaker 2: because fine, do that, but to take a perfectly beautiful 518 00:27:04,160 --> 00:27:10,080 Speaker 2: croissant in its purest, most perfect form and take away 519 00:27:10,560 --> 00:27:12,879 Speaker 2: the whole point of why someone made it in the 520 00:27:12,880 --> 00:27:16,680 Speaker 2: first place. No, it's bullshit. It's bullshit that pisses me off. 521 00:27:16,800 --> 00:27:18,399 Speaker 2: Don't do that to a croissant. I'm with you. 522 00:27:18,440 --> 00:27:20,320 Speaker 3: We need to respect the way things are made. 523 00:27:20,480 --> 00:27:22,919 Speaker 2: I got fired up on that one. Tell us how 524 00:27:22,960 --> 00:27:25,879 Speaker 2: you really feel, Kristen, tell us how you really feel. 525 00:27:26,200 --> 00:27:34,160 Speaker 3: Our producers are writing obsessed, obsessed. Okay, we have one 526 00:27:34,240 --> 00:27:37,560 Speaker 3: last question for you, because we appreciate you putting on 527 00:27:37,640 --> 00:27:41,399 Speaker 3: your chef's kish on some of these tasty topics, but 528 00:27:41,520 --> 00:27:44,760 Speaker 3: we need to dish on the Top Chef finale coming up. 529 00:27:44,840 --> 00:27:47,320 Speaker 3: What can we expect to see? What were you surprised 530 00:27:47,320 --> 00:27:49,920 Speaker 3: by anything this season? We won't be mad if you 531 00:27:49,960 --> 00:27:51,080 Speaker 3: want to break a little news here. 532 00:27:51,119 --> 00:27:53,439 Speaker 2: On the bright side, there's not a time I can 533 00:27:53,480 --> 00:27:56,600 Speaker 2: say about the actual happenings on the season. But what 534 00:27:56,720 --> 00:28:01,000 Speaker 2: I can talk about is that somewhere in my journey, 535 00:28:01,119 --> 00:28:03,600 Speaker 2: my personal journey of my wardrobe, because I'm not scared 536 00:28:03,640 --> 00:28:05,840 Speaker 2: to get in trouble to talk about that love, this 537 00:28:07,680 --> 00:28:10,879 Speaker 2: is that we level up in the mid drifts, and 538 00:28:10,960 --> 00:28:13,159 Speaker 2: there are some there are some things that have challenged 539 00:28:13,160 --> 00:28:15,320 Speaker 2: me and pushed me out of my comfort zone. Imagine 540 00:28:15,320 --> 00:28:17,479 Speaker 2: having that while you're eating all the food, which is 541 00:28:17,480 --> 00:28:22,080 Speaker 2: not the most comfortable thing. So during the Top Chef finale, 542 00:28:22,320 --> 00:28:26,520 Speaker 2: while we're sitting there dining all together, my pants are undone. 543 00:28:27,040 --> 00:28:28,800 Speaker 2: So take a little peek and see if you can 544 00:28:28,800 --> 00:28:29,159 Speaker 2: find it. 545 00:28:32,280 --> 00:28:34,119 Speaker 1: Oh my god, you're my people. I thought I was 546 00:28:34,160 --> 00:28:38,200 Speaker 1: the only person who did that at a restaurant. That's amazing. 547 00:28:38,400 --> 00:28:42,280 Speaker 3: If somebody does peep your pants undone and sends you 548 00:28:42,360 --> 00:28:46,520 Speaker 3: a DM on Instagram, can they win a meal cooked 549 00:28:46,520 --> 00:28:47,200 Speaker 3: by Kristen. 550 00:28:47,680 --> 00:28:50,040 Speaker 2: I will, I will do this, I will, I can. 551 00:28:50,160 --> 00:28:53,760 Speaker 2: I will officially put this out there now if someone 552 00:28:53,840 --> 00:28:57,080 Speaker 2: can find it and the producers er it, and someone 553 00:28:57,120 --> 00:28:59,760 Speaker 2: can screenshout it in the moment that I'm sure it's 554 00:28:59,760 --> 00:29:02,200 Speaker 2: half a second. You are welcome to come to Arlo 555 00:29:02,280 --> 00:29:10,360 Speaker 2: Gray and you and a guest can have dinner on me. Wow. Wow, Wow, 556 00:29:10,720 --> 00:29:15,440 Speaker 2: Simon and I are going to be screenshotting. It's not ready, 557 00:29:15,600 --> 00:29:20,160 Speaker 2: eyes out. I hope they show it. I really do 558 00:29:20,200 --> 00:29:21,000 Speaker 2: hope they show it. 559 00:29:21,160 --> 00:29:24,480 Speaker 3: Kristin, we could have you here all day. I wish 560 00:29:24,520 --> 00:29:27,120 Speaker 3: we could. Thank you so much for coming on, Thank you. 561 00:29:27,000 --> 00:29:29,800 Speaker 2: For having me. Thank you, Kristin, this was the best. 562 00:29:29,880 --> 00:29:31,240 Speaker 2: You're the best, the thank you. 563 00:29:32,280 --> 00:29:36,080 Speaker 3: Kristin Kish is a chef, restaurant owner, innovator, and the 564 00:29:36,120 --> 00:29:37,280 Speaker 3: host of Top Chef. 565 00:29:42,040 --> 00:29:42,440 Speaker 2: That's it. 566 00:29:42,480 --> 00:29:45,760 Speaker 3: For today's show, Tomorrow, we have the original Fresh Prince 567 00:29:45,800 --> 00:29:49,160 Speaker 3: of bel Air star Tatiana Ali. She's joining us to 568 00:29:49,200 --> 00:29:52,400 Speaker 3: talk about her latest venture supporting birth workers with her 569 00:29:52,440 --> 00:29:53,680 Speaker 3: baby yams quilts. 570 00:29:53,800 --> 00:29:54,640 Speaker 2: You don't want to miss it. 571 00:29:55,120 --> 00:29:58,120 Speaker 1: Listen and follow the bright Side on the iHeartRadio app, 572 00:29:58,200 --> 00:30:01,720 Speaker 1: Apple Podcasts, or wherever you get your podcasts. I'm Simone Boye. 573 00:30:01,800 --> 00:30:04,760 Speaker 1: You can find me at Simone Boice on Instagram and TikTok. 574 00:30:04,920 --> 00:30:07,560 Speaker 3: I'm Danielle Robe on Instagram and TikTok. 575 00:30:07,680 --> 00:30:10,560 Speaker 2: That's r O B A Y. We'll see you tomorrow. 576 00:30:10,840 --> 00:30:16,040 Speaker 3: Keep looking on the bright side.