WEBVTT - Food Is Love

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<v Speaker 1>Welcome to Ruthie's Table four, a production of iHeartRadio and

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<v Speaker 1>Adamized Studios.

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<v Speaker 2>The Food is Love and love is food. For Valentine's

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<v Speaker 2>Day today, we thought we should dedicate this episode of

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<v Speaker 2>Ruthie's Table four talking to the chefs, the managers, the waiters, bartenders, gardeners,

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<v Speaker 2>and some of our previous guests who spoke about the

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<v Speaker 2>importance of food and celebrating love.

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<v Speaker 3>Can I have a second to think about its.

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<v Speaker 4>Food is love?

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<v Speaker 5>That's a very tricky question. It could be so tailored

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<v Speaker 5>to any particular individual.

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<v Speaker 6>Have you done this to him yet?

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<v Speaker 7>He's French.

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<v Speaker 8>You can work it out.

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<v Speaker 7>Food is love, foody's love.

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<v Speaker 9>Wine is love.

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<v Speaker 8>Probably a nice bottle of rose Champaigne, that's love.

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<v Speaker 10>I think they're very closely linked with food, and because

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<v Speaker 10>I think the way to a lot of people's heart.

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<v Speaker 2>History food is love. It's about protection, it's about generosity

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<v Speaker 2>and consciousness, memories, memories, memories, and it's also about confidt.

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<v Speaker 2>We want to give other people comfort, so we feed them,

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<v Speaker 2>and as times when we need comfort, so we feed ourselves.

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<v Speaker 2>You were describing cooking as one of the great pleasures

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<v Speaker 2>the other night.

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<v Speaker 4>It's one of my biggest passions, you know, along with wine. Now,

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<v Speaker 4>I love to cook.

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<v Speaker 2>You know.

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<v Speaker 4>I was in the kitchen the other day cooking for

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<v Speaker 4>the kids, and Victoria was like, can I help, what

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<v Speaker 4>can I do? And I was like, honestly, sit down,

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<v Speaker 4>have a vagrant tonic, relax be with the kids. This

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<v Speaker 4>is what I love to do.

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<v Speaker 2>And I really relate to that because you kind of file.

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<v Speaker 2>There's a method, isn't there, But it's also creative and

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<v Speaker 2>it's also you're doing it for your kids who haven't

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<v Speaker 2>seen all day, and there's the anticipation, and I think

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<v Speaker 2>that is something why you probably like to cook, and

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<v Speaker 2>I like to cook.

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<v Speaker 4>It's just one of the main reasons why I love

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<v Speaker 4>to cook, because it's why I love Lego also, you know,

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<v Speaker 4>because it relaxes me, you know, and I'm forty seven

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<v Speaker 4>years old and I still sit there with you know,

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<v Speaker 4>on my own actually till two, three, four in the

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<v Speaker 4>morning doing Lego because actually it relaxes me. And it's

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<v Speaker 4>the same cooking for the kids. I love to cook

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<v Speaker 4>for my parents. I love to cook for my friends.

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<v Speaker 4>And I think that it's obviously come from, you know,

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<v Speaker 4>my upbringing, and I tried to do the same, and

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<v Speaker 4>Victoria tries to do the same with the kids as well.

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<v Speaker 4>You know, we want them to be happy, we want

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<v Speaker 4>them to be healthy.

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<v Speaker 2>Do they cook with you?

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<v Speaker 11>They do cooking for my wife, straightforward as that, you know,

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<v Speaker 11>like that's my favorite thing to do, full stop. I

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<v Speaker 11>have cooked to press many people over the years, with

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<v Speaker 11>you know, various levels of suc Sometimes I think the

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<v Speaker 11>message was so deeply embedded in the like you know,

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<v Speaker 11>lentil broth, that didn't necessarily come across, but you know,

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<v Speaker 11>eventually it works. And I think it's something that people

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<v Speaker 11>do say quite often, you know, like, oh, you hear

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<v Speaker 11>it a lot in the kitchen, you know, put some

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<v Speaker 11>love into this. But when you actually put genuine love

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<v Speaker 11>into making something for someone you love, I think it's

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<v Speaker 11>it's it's it's elevated.

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<v Speaker 12>Love is a secret ingredient to a great dish. I

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<v Speaker 12>always like to think if I'm cooking for someone, I

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<v Speaker 12>always try to imagine that and cooking for my girlfriends

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<v Speaker 12>because then I know I'm going to put extra love

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<v Speaker 12>into it and you can taste the love every bite,

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<v Speaker 12>you know. Listen, my favorite meal at the moment is lasagna.

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<v Speaker 12>Lasagna is a dish made out of love and hard work,

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<v Speaker 12>so many different layers. You have to make the beautiful bechamel,

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<v Speaker 12>you have to make the beautiful sauce, you know, you

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<v Speaker 12>have to make the beautiful pasta, and everything has to

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<v Speaker 12>be perfect. So that's my favorite thing.

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<v Speaker 6>To do at the moment.

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<v Speaker 2>The lasagna.

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<v Speaker 12>Sure, do you know what, I don't have gun at

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<v Speaker 12>the moment. You're breaking my heart reminding me. But hopefully

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<v Speaker 12>I'll meet someone by then and I have something to cook.

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<v Speaker 13>You know, I love cooking.

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<v Speaker 14>I'm doing this play here at the moment, and I'm

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<v Speaker 14>actually living at a friend's house. My kids are spending

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<v Speaker 14>the summer with their dad and my mom's. But when

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<v Speaker 14>things are a little bit more normal and we're all

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<v Speaker 14>living together on under one roof, then it's I'd make

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<v Speaker 14>them every weekend without fail. I do a Sunday roast

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<v Speaker 14>on a Sunday. My mom said, actually that one of

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<v Speaker 14>the funniest memories that she has with me is this

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<v Speaker 14>is my emotional connection to roast. In is that when

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<v Speaker 14>I went traveling around Asia, and I must have been

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<v Speaker 14>eighteen or nineteen, and I came back and she'd obviously

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<v Speaker 14>made a roast inner because that's why I said that

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<v Speaker 14>I wanted to come back for And we sat around

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<v Speaker 14>the table as a family, and once we'd finished, my

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<v Speaker 14>sister went, oh, thanks, Mum, that was delicious. Gravy was amazing,

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<v Speaker 14>and I just burst into tears because I'd forgotten to

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<v Speaker 14>put gravy or.

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<v Speaker 2>You've been way too long. I think. So the rose

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<v Speaker 2>tradition is something that goes back from your childhood to

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<v Speaker 2>your to yours and then to your children.

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<v Speaker 14>Yeah, but I think even my mom's childhood as well.

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<v Speaker 14>You know, I think she was sort of raised on

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<v Speaker 14>roast dinners. I mean, I mean, maybe it's because in

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<v Speaker 14>my family just the way that things have worked out

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<v Speaker 14>and my mom being, you know, a single working mother,

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<v Speaker 14>and that was possibly the one time a week that

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<v Speaker 14>we all did come together around a table. You know,

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<v Speaker 14>there wasn't there wasn't much of that. I don't really

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<v Speaker 14>have memories of sitting around a table as a family,

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<v Speaker 14>but I do on Sundays. I think I'm quite good

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<v Speaker 14>at rose, but I mean there's something like your mum's

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<v Speaker 14>cooking is there, so I can never quite get that

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<v Speaker 14>element in there that she seems together.

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<v Speaker 7>But I think it's just.

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<v Speaker 2>A lot of stock that she says. So it could

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<v Speaker 2>just be that.

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<v Speaker 12>I love to cook.

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<v Speaker 15>My dad was a coke I used to watch in

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<v Speaker 15>the whole time. It's something I do here as well.

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<v Speaker 15>I just kind of watch people cooking, and that's my

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<v Speaker 15>favorite thing to do, particularly when you work on the past.

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<v Speaker 15>I gave a spare moment. I just watch people, and

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<v Speaker 15>you pick up so many things.

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<v Speaker 16>Food and love. Gosh, food is love, isn't it. I

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<v Speaker 16>mean I cook for my husband every single day, and

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<v Speaker 16>that is like my way of showing love for him.

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<v Speaker 16>That's my love language for him.

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<v Speaker 2>Food.

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<v Speaker 16>His love language is definitely i'd say words of affirmation. Yeah,

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<v Speaker 16>it's definitely not food. He definitely doesn't cook for me.

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<v Speaker 2>I don't really cook.

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<v Speaker 13>I think my love language is probably being cooked for

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<v Speaker 13>eating the food. Food is the way to my art.

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<v Speaker 14>Just Yeah, if someone puts in a lot of time

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<v Speaker 14>and effort to cook a nice meal, I think that

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<v Speaker 14>says a lot and it's a nice little thank you.

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<v Speaker 2>And so do you do that with your children? Do

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<v Speaker 2>you cook with them?

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<v Speaker 11>Idea?

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<v Speaker 2>Do you think that you're interested in cooking for them?

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<v Speaker 2>Does come from your own childhood or idea?

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<v Speaker 1>Because it was such an unabashed expression of my father's

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<v Speaker 1>life for us, like there was no denying it. And

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<v Speaker 1>when someone is so excited about like the seer on

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<v Speaker 1>their baby back ribs, you know, and like look at this,

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<v Speaker 1>Look what I did. You know, it's so imbued with

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<v Speaker 1>love that you can't It's undeniable, and so you learn

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<v Speaker 1>it as a love language. I just had this beegind

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<v Speaker 1>I at a house full of people at our house

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<v Speaker 1>in Santa Barbara, and I was making all these different breakfasts,

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<v Speaker 1>and you know, my friends are like, oh my god,

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<v Speaker 1>we feel so terrible, and I was like, no, you

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<v Speaker 1>don't understand, Like this is my love language, Like I'm

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<v Speaker 1>so happy doing this.

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<v Speaker 10>A few years ago, I was living in Peru in

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<v Speaker 10>a van and it was my girlfriend's birthday. She's from

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<v Speaker 10>Australia and she'd been missing, you know, food from her home,

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<v Speaker 10>and so I decided I was going to make her

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<v Speaker 10>sausage rolls, which is easy here but not easy in

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<v Speaker 10>Peru because you can't get the puff pastry or even

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<v Speaker 10>the sausage meat like needs to be fresh minced and stuff.

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<v Speaker 10>So I went around town all day looking for all

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<v Speaker 10>of the ingredients. Never made pup paste before, made it myself,

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<v Speaker 10>but didn't have a rolling pin, so used a little

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<v Speaker 10>wine bottle, you know, went to the butcher there, and

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<v Speaker 10>this lady in full peruvium get up is there with

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<v Speaker 10>a machete, you know, hacking up the meat for me.

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<v Speaker 10>I didn't even have an oven, so I had a

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<v Speaker 10>borrow an oven and it was taken forever, took hours,

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<v Speaker 10>but it was a surprise, so she had no idea

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<v Speaker 10>what was happening. She just knew that I was cooking

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<v Speaker 10>up a storm. And it took like two days because

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<v Speaker 10>of the pup pastry having to chill. But they were

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<v Speaker 10>the most amazing sausage drills I've ever had, and I

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<v Speaker 10>don't think I'll ever beat it. She was blown away,

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<v Speaker 10>and yeah, she almost cried.

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<v Speaker 7>I suppose if you were ever to try and do

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<v Speaker 7>something romantic or think about, your first thought would always

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<v Speaker 7>be to use food as the gateway to enhance that situation.

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<v Speaker 7>And then your memories of a romantic scenario has always

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<v Speaker 7>been intrinsically linked to food. So I guess that's what

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<v Speaker 7>it brings up for all of us.

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<v Speaker 17>By the way, I fell, I fell in love with

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<v Speaker 17>my wife over dinner.

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<v Speaker 2>Did you tell me about it? That the story.

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<v Speaker 17>We had run into one another at an event in

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<v Speaker 17>New York, and through a variety of complicated circumstances, it

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<v Speaker 17>took us eighteen months to have the first dinner. Eighteen months,

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<v Speaker 17>which is extraordinary.

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<v Speaker 2>That's a lot of patience.

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<v Speaker 17>Yeah, but for both of us. And there I was

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<v Speaker 17>thinking about this woman that I had met eighteen months ago,

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<v Speaker 17>trying to figure out where to take her to dinner,

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<v Speaker 17>and we went to a restaurant called Allison on Dominic.

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<v Speaker 17>Dominic is the street in downtown New York, which was

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<v Speaker 17>not only really good food, but quite romantic. And that

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<v Speaker 17>was our first official date, June thirteenth, nineteen ninety four.

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<v Speaker 17>We still we celebrate the anniversary of that date more

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<v Speaker 17>than we celebrate our wedding anniversary. And I mean, she

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<v Speaker 17>claims that she knew that night were a good meal

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<v Speaker 17>at Allison on Dominic. I think I probably did too.

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<v Speaker 17>It was the beginning of a great romance. And now

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<v Speaker 17>twenty five years.

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<v Speaker 2>Of marriage, is the restaurant still there.

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<v Speaker 17>No, the restaurant is not there, but we've carried on

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<v Speaker 17>a tradition of having dates.

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<v Speaker 10>Since then.

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<v Speaker 17>I think one of the nicest parts of my life,

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<v Speaker 17>and there are many, is just being able to go

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<v Speaker 17>out to dinner alone with my wife. If I know

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<v Speaker 17>that I'm doing that, I look forward to it all week.

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<v Speaker 17>It's one of the things I missed the most out

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<v Speaker 17>of from the pandemic.

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<v Speaker 18>So when we reopened after COVID, what I found absolutely incredible.

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<v Speaker 18>It was this sort of mentality of everyone just wanting

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<v Speaker 18>to be together and just be so respectful and so happy,

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<v Speaker 18>and I kind of, oh, what I remember when I

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<v Speaker 18>think about it is those big coats and blankets and

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<v Speaker 18>the big scarfs, and everyone was just so happy to

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<v Speaker 18>sit outside. There were evenings where it was freezing. It

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<v Speaker 18>was so cold and we were standing outside in our

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<v Speaker 18>big jumpers. But there was just something so magical about

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<v Speaker 18>it about society coming together again after being apart and

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<v Speaker 18>being in such a times and I just, yeah, I

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<v Speaker 18>kind of remember the opening. Of course I remember the

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<v Speaker 18>fears and everything else, but it just felt such a

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<v Speaker 18>joyous time and everyone was so happy, and yeah, everyone

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<v Speaker 18>was wearing pig jacket.

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<v Speaker 2>That's all I.

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<v Speaker 18>Remember, but I remember that's a very it's a very

0:11:16.600 --> 0:11:19.439
<v Speaker 18>happy memory when we reopen again.

0:11:20.360 --> 0:11:23.840
<v Speaker 6>Just in addition to Sylvia's big jackets and people sitting

0:11:23.920 --> 0:11:27.160
<v Speaker 6>out time being happy. I'll never forget the bride sitting

0:11:27.240 --> 0:11:31.080
<v Speaker 6>outside on table three oh one in November and it

0:11:31.240 --> 0:11:33.640
<v Speaker 6>was raining and she was sitting there.

0:11:33.760 --> 0:11:34.480
<v Speaker 1>She was just there.

0:11:34.559 --> 0:11:36.920
<v Speaker 6>She was like, I'm having my wedding and it was

0:11:37.000 --> 0:11:40.360
<v Speaker 6>amazing and she and they had a great time. And

0:11:40.440 --> 0:11:44.800
<v Speaker 6>I also remember one of when we it was the

0:11:44.840 --> 0:11:47.880
<v Speaker 6>first time when we came back because there were obviously

0:11:47.920 --> 0:11:50.120
<v Speaker 6>quite a few closures, and every time was like not again.

0:11:50.760 --> 0:11:57.360
<v Speaker 6>And one of our very regular customer, Cissy Yard, and

0:11:57.480 --> 0:12:00.600
<v Speaker 6>remember when she first time she came back, she just

0:12:01.080 --> 0:12:03.520
<v Speaker 6>she stood in the door and she had just stuck

0:12:03.600 --> 0:12:06.800
<v Speaker 6>tears coming down. She was she just said like, oh, guys,

0:12:06.840 --> 0:12:08.640
<v Speaker 6>I'm just so happy to see you. I'm just so

0:12:08.679 --> 0:12:10.000
<v Speaker 6>happy that you are okay.

0:12:10.600 --> 0:12:11.840
<v Speaker 2>It was just so.

0:12:11.600 --> 0:12:14.640
<v Speaker 6>Sweet and we were like, oh, it was very emotional.

0:12:37.160 --> 0:12:39.959
<v Speaker 9>I would probably say if you were to ask people

0:12:40.000 --> 0:12:42.600
<v Speaker 9>closest to me, I'm not always the most fun to

0:12:42.640 --> 0:12:46.040
<v Speaker 9>be with in the kitchen because I was I didn't

0:12:46.040 --> 0:12:48.840
<v Speaker 9>have my stent in kitchens, you know, and I learned

0:12:48.840 --> 0:12:51.520
<v Speaker 9>from professionals, and it's a very tough place a kitchen,

0:12:51.679 --> 0:12:55.280
<v Speaker 9>you know, it requires a particular type of focus and

0:12:55.320 --> 0:13:00.840
<v Speaker 9>a sense of geography, you know, like knowing all spaces

0:13:00.880 --> 0:13:03.600
<v Speaker 9>and moving hot things, and I think I might take

0:13:03.600 --> 0:13:06.920
<v Speaker 9>it all a bit too seriously. It's a general note

0:13:07.040 --> 0:13:11.240
<v Speaker 9>for myself, but I think that my sister likes it

0:13:11.280 --> 0:13:13.520
<v Speaker 9>when I cook for her. My nieces like it when

0:13:13.520 --> 0:13:16.440
<v Speaker 9>I cook for them. I love cooking for my nieces.

0:13:16.520 --> 0:13:19.839
<v Speaker 9>I love asking them what it is that everything that

0:13:19.880 --> 0:13:23.160
<v Speaker 9>they want. That to me is like, what is your favorite?

0:13:23.240 --> 0:13:24.920
<v Speaker 9>What do you want me to coming over? I'm going

0:13:24.960 --> 0:13:27.120
<v Speaker 9>to bring you anything that you want. We're going to

0:13:27.160 --> 0:13:32.000
<v Speaker 9>cook it, you know, and just the satisfaction of that

0:13:32.200 --> 0:13:33.880
<v Speaker 9>is there's nothing like that too.

0:13:35.679 --> 0:13:38.200
<v Speaker 19>I always think if you're trying to loose someone, getting

0:13:38.200 --> 0:13:40.360
<v Speaker 19>them involved in the process of making something that is

0:13:40.440 --> 0:13:43.320
<v Speaker 19>very important. So I would kind of like, here we

0:13:43.400 --> 0:13:46.079
<v Speaker 19>make lovely like ravioli from scratch and and we make

0:13:46.120 --> 0:13:48.520
<v Speaker 19>pastor and it's a brilliant skill to learn. So I

0:13:48.559 --> 0:13:50.680
<v Speaker 19>think I would, you know, have the dough and the

0:13:50.720 --> 0:13:53.080
<v Speaker 19>filling and everything else like a thought if you're going

0:13:53.120 --> 0:13:55.880
<v Speaker 19>to do it, ready to go, and then I have

0:13:55.960 --> 0:13:58.680
<v Speaker 19>my verpasta machine set up at home and and get

0:13:58.679 --> 0:14:01.600
<v Speaker 19>them involved in the process of you know, making portaloni

0:14:02.240 --> 0:14:04.440
<v Speaker 19>or different types of pasta shapes and kind of you know,

0:14:04.679 --> 0:14:06.760
<v Speaker 19>you can show off a little bit and make something

0:14:06.800 --> 0:14:09.400
<v Speaker 19>together and then cook it together and eat it, and

0:14:09.440 --> 0:14:12.160
<v Speaker 19>you put everything together, which I think is quite romantic.

0:14:12.480 --> 0:14:15.360
<v Speaker 6>Food is love conjures up for me.

0:14:16.280 --> 0:14:17.640
<v Speaker 13>Toplet me some and stick toatalk.

0:14:19.120 --> 0:14:20.920
<v Speaker 2>Tell me about your love for chocolate.

0:14:21.840 --> 0:14:26.000
<v Speaker 20>My earliest memories are about loving chocolate. I remember once

0:14:26.040 --> 0:14:28.120
<v Speaker 20>when I was a very little girl, my big brother

0:14:28.800 --> 0:14:32.440
<v Speaker 20>who was a teenager. My parents said, you can have

0:14:32.520 --> 0:14:35.360
<v Speaker 20>the car if you bring Nancy home some ice cream. First,

0:14:35.840 --> 0:14:39.360
<v Speaker 20>he brought vanilla ice cream home. I put it under

0:14:39.400 --> 0:14:45.040
<v Speaker 20>the bed, never ate it because it wasn't chocolate. Why

0:14:45.040 --> 0:14:48.840
<v Speaker 20>would he bring me vanilla ice cream? But I've always

0:14:48.880 --> 0:14:51.800
<v Speaker 20>loved it, and as time has gone by, I've loved

0:14:51.800 --> 0:14:54.280
<v Speaker 20>it darker and darker and darker.

0:14:56.000 --> 0:14:59.160
<v Speaker 2>What about ice cream, because I did read that you

0:14:59.200 --> 0:15:02.240
<v Speaker 2>have ice cream from breakfast? Or is that an urban myth?

0:15:02.880 --> 0:15:07.320
<v Speaker 20>No, it's not an urban myth. It's convenient, it's right there,

0:15:08.320 --> 0:15:11.160
<v Speaker 20>it has long shelf life. I don't have to worry

0:15:11.200 --> 0:15:14.760
<v Speaker 20>about it. It's right there. And but I have it

0:15:14.800 --> 0:15:17.000
<v Speaker 20>for breakfast. It's a great way to start the day.

0:15:17.240 --> 0:15:19.600
<v Speaker 20>I don't have it every day, but I have it

0:15:19.960 --> 0:15:23.560
<v Speaker 20>often and when I was younger, I used to have

0:15:23.640 --> 0:15:26.680
<v Speaker 20>it before I went to sleep, a pint device chocolate

0:15:26.680 --> 0:15:30.560
<v Speaker 20>ice cream. But as time has gone by, the later

0:15:30.760 --> 0:15:32.520
<v Speaker 20>the chocolate, the less sleep I have.

0:15:33.080 --> 0:15:38.560
<v Speaker 13>If I make a Valentine's meal, I would probably make

0:15:38.880 --> 0:15:41.760
<v Speaker 13>a truffle Taglerini.

0:15:43.120 --> 0:15:44.360
<v Speaker 10>I think traffle is amazing.

0:15:44.840 --> 0:15:49.240
<v Speaker 13>I would make Taglierini with caviar, Taglierini lightly, you know,

0:15:49.360 --> 0:15:51.600
<v Speaker 13>tossed with butter and a tiny little bit of lemon

0:15:51.600 --> 0:15:54.400
<v Speaker 13>and then a massive spoofy of caviar on top, beautiful

0:15:54.400 --> 0:16:01.600
<v Speaker 13>glassy champagne. Yeah, I love it.

0:16:01.720 --> 0:16:06.000
<v Speaker 21>I Well, my instant thought is like a big warm pie.

0:16:06.280 --> 0:16:08.560
<v Speaker 21>It sounds horrible when I say it like that, but

0:16:08.680 --> 0:16:12.160
<v Speaker 21>like pies hold a very special place in my heart

0:16:12.280 --> 0:16:16.760
<v Speaker 21>being from the North, so I just feel like it's

0:16:16.760 --> 0:16:19.360
<v Speaker 21>a big hug in a plate, big pie.

0:16:20.000 --> 0:16:20.920
<v Speaker 12>That's what i'd say.

0:16:21.040 --> 0:16:23.000
<v Speaker 3>I'm half Italian, so I think it would definitely be

0:16:23.080 --> 0:16:26.040
<v Speaker 3>Italian for you. For me, I think probably, like from

0:16:26.040 --> 0:16:28.240
<v Speaker 3>the expression like labor of love, things that take a

0:16:28.240 --> 0:16:30.680
<v Speaker 3>long time to like prepare and cook for me like

0:16:30.680 --> 0:16:33.760
<v Speaker 3>really special because they've taken so much like care to

0:16:33.840 --> 0:16:36.800
<v Speaker 3>do so, like just a simple baked pumpkin, you have

0:16:36.840 --> 0:16:39.080
<v Speaker 3>to like peel it, and the preparation of it is

0:16:39.120 --> 0:16:42.120
<v Speaker 3>really long. So yeah, the longer and the more care

0:16:42.160 --> 0:16:44.560
<v Speaker 3>into it for me means more love's being put into it.

0:16:45.000 --> 0:16:48.600
<v Speaker 18>The meal I most enjoy eating with my pant is toast,

0:16:49.160 --> 0:16:51.360
<v Speaker 18>so yeah, it can be really anything as long as

0:16:51.400 --> 0:16:52.760
<v Speaker 18>it's with the person that you love.

0:16:53.600 --> 0:16:55.320
<v Speaker 13>As much as I love cooking for other people, I

0:16:55.320 --> 0:16:57.520
<v Speaker 13>think being cooked for, especially as a chef, is like

0:16:57.600 --> 0:17:00.960
<v Speaker 13>the nicest thing anyone could do, but everyone always gets

0:17:01.000 --> 0:17:03.240
<v Speaker 13>like quite nervous. I think cooking for you when you

0:17:03.280 --> 0:17:05.639
<v Speaker 13>do that as your job, but I literally couldn't care

0:17:05.720 --> 0:17:08.880
<v Speaker 13>less what anyone gave me. I would honestly just love anything.

0:17:09.760 --> 0:17:11.760
<v Speaker 8>Yeah, oh no, this is terrible.

0:17:12.119 --> 0:17:14.440
<v Speaker 5>The first thing that came to my mind was a McDonald's.

0:17:14.880 --> 0:17:19.320
<v Speaker 5>But yeah, I don't know food is love. I don't

0:17:19.320 --> 0:17:20.919
<v Speaker 5>know if it's a boring answer, but I'd probably just

0:17:20.920 --> 0:17:22.200
<v Speaker 5>go a bottle of champagne.

0:17:24.680 --> 0:17:31.800
<v Speaker 8>I would say freshness, seasonal, comfortable, cozy, and something like that.

0:17:32.160 --> 0:17:35.439
<v Speaker 8>At a moment in the world, you knowing bananas and

0:17:35.480 --> 0:17:38.320
<v Speaker 8>you look in nature and just you know, there's last

0:17:38.359 --> 0:17:41.000
<v Speaker 8>thing is happening, and it feels kind of hopeful that

0:17:41.240 --> 0:17:43.720
<v Speaker 8>you know, life carries on do you know what I mean.

0:17:48.600 --> 0:17:50.320
<v Speaker 5>I'm trying to think I should go for like a typical.

0:17:51.880 --> 0:17:54.480
<v Speaker 3>My name is Olivia and I work in the offesting

0:17:54.760 --> 0:17:55.560
<v Speaker 3>a bit of everything.

0:17:55.640 --> 0:17:57.439
<v Speaker 5>Really, I might have sticking on a button.

0:17:58.080 --> 0:17:59.879
<v Speaker 7>My name is Stephen Hampson and I'm one of the

0:18:00.000 --> 0:18:00.680
<v Speaker 7>strum managers.

0:18:00.760 --> 0:18:02.679
<v Speaker 8>My name is Christoph the head Somebody.

0:18:03.040 --> 0:18:05.560
<v Speaker 18>I'm Kitty and I'm Ruthie's po.

0:18:05.840 --> 0:18:09.600
<v Speaker 11>My name is jose Trevelli and I'm the co executive.

0:18:09.240 --> 0:18:10.119
<v Speaker 2>Chef of the River Cafe.

0:18:10.160 --> 0:18:12.280
<v Speaker 12>My name is Ricky and I'm one of the most

0:18:12.359 --> 0:18:14.080
<v Speaker 12>charming chefs at the River Cafe.

0:18:14.520 --> 0:18:16.200
<v Speaker 8>Tabby, I worked in the shop.

0:18:16.359 --> 0:18:18.840
<v Speaker 15>My name is Max. I'm a headwaiter the River Cafe.

0:18:19.240 --> 0:18:21.479
<v Speaker 16>Yeah Immager, and I'm shop operations manager.

0:18:21.880 --> 0:18:22.360
<v Speaker 20>I would say.

0:18:22.680 --> 0:18:24.280
<v Speaker 10>My name is Jackie and I'm a chef.

0:18:24.600 --> 0:18:28.000
<v Speaker 18>My name is Sylvia Lezevska and I am reservations manager

0:18:28.000 --> 0:18:31.320
<v Speaker 18>at the River Cafe. My name is Alex Paidick.

0:18:31.560 --> 0:18:33.520
<v Speaker 6>I'm I'm a floor manager River Cafe.

0:18:33.680 --> 0:18:36.280
<v Speaker 19>I'm Otto and I'm a chef in the kitchen.

0:18:37.640 --> 0:18:39.520
<v Speaker 13>My name is Sophia and I'm a chef at the

0:18:39.600 --> 0:18:42.840
<v Speaker 13>River Cafe. I am Jess and I'm a chef the

0:18:42.880 --> 0:18:46.240
<v Speaker 13>River Cafe. My name is Sean Willowen and I am

0:18:46.280 --> 0:18:48.040
<v Speaker 13>the executive chef at the River Cafe.

0:18:48.440 --> 0:18:48.600
<v Speaker 1>Hi.

0:18:48.720 --> 0:18:52.160
<v Speaker 21>My name's I'm Rosie and I'm a pastry chef.

0:18:52.520 --> 0:18:54.919
<v Speaker 3>HI are called Sassy and I am a cook at

0:18:54.960 --> 0:18:55.800
<v Speaker 3>the River Cafe.

0:18:56.119 --> 0:18:59.359
<v Speaker 13>I'm Sula. I'm marketing an ecoms manager. I'm Hebee, and

0:18:59.400 --> 0:19:00.800
<v Speaker 13>I am a chef at the River Company.

0:19:01.359 --> 0:19:01.520
<v Speaker 1>Hi.

0:19:01.640 --> 0:19:04.720
<v Speaker 8>My name is Jamie Vilherner and I'm the gardener at

0:19:04.760 --> 0:19:06.679
<v Speaker 8>the River Campe.

0:19:13.720 --> 0:19:15.080
<v Speaker 2>Happy Valentine's Day.