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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay and I'm here with my

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Speaker 1: daughter and co host. I'm Flag and I'm Always Hungry.

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Speaker 1: Sophie and I gathered around my stove to cook together. Well,

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Speaker 1: you cook, I asked the questions, and eat the food.

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Speaker 1: If does any food left, you come to the table

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Speaker 1: together to share a meal, connect as a family, and

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Speaker 1: tell the stories that matter to us. Dad, today, we're

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Speaker 1: talking about something interesting to me because we have different experiences.

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Speaker 1: Yea something that you went to cold school, and it's

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Speaker 1: it's school or no school, so we're both we're on

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Speaker 1: both sides of this one. All Right, we'll take a

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Speaker 1: seed classes and session. Okay, so we're gonna make something

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Speaker 1: that you basically make the first couple of weeks you're

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Speaker 1: in culinary school, which is fish. I'm popiot, which is

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Speaker 1: fish steamed in and parchment. Behavior you've had it, Yeah,

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Speaker 1: Mom used to make it a lot growing up. Your mom. Yeah,

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Speaker 1: it's a really good dish because it's something you can

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Speaker 1: prep ahead of time and then kind of, you know,

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Speaker 1: put it in the oven when your guests get there,

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Speaker 1: and you can there's lots of different renditions of it.

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Speaker 1: I'm gonna do something a little bit kind of like

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Speaker 1: a little bit of the beaten paths, just to give

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Speaker 1: it some flavor. Okay, this is so, this is zatar.

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Speaker 1: Do you know what zat is? Zatar? Smell it. It's

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Speaker 1: so good. It's a spice mixture. Um, It's a Middle

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Speaker 1: East and spice mixture. It has like some lots of

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Speaker 1: dried herbs, a reagano, margorom, things like that, but also

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Speaker 1: things like sesame seeds and sumac. You know what sumac is.

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Speaker 1: It has like a little citrusy flavor. And so I'm

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Speaker 1: gonna I'm gonna use this to to season the fish

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Speaker 1: a little bit. So what I'm gonna do is just

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Speaker 1: take a little bit of you can use vegetable oil

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Speaker 1: or canola oil, some of this uhitar, and I'm just

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Speaker 1: gonna mix it with some of the oil and I'm

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Speaker 1: gonna make like a very very light paste to put

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Speaker 1: on top of the fish. Now I have a filet

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Speaker 1: here of rock fish. Now I have to tell you,

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Speaker 1: like rock fish is a new thing for me. It's

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Speaker 1: a new thing for me. I love it. It's a

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Speaker 1: it's a West Coast fish. We didn't really get a

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Speaker 1: lot of this on the East Coast. It's a dense fish.

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Speaker 1: It has a really good, really good texture to it.

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Speaker 1: I really love it. It's flaky, it's white, it has

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Speaker 1: has density to it. So what are you mixing together there?

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Speaker 1: So this is just the ztar and some canola oil, okay, okay,

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Speaker 1: And I'm just gonna basically rub it on top of

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Speaker 1: the filet. You see this, so it has like the

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Speaker 1: sesames running through it and the sumacs. I just want to, like,

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Speaker 1: I just want to enhance the fish. I wanted to

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Speaker 1: st taste like the fish itself. And then what I'm

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Speaker 1: gonna do. So I have some part with paper here,

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Speaker 1: and I'm going to I want to put the fish

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Speaker 1: on the parchment paper, on the part of paper, and

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Speaker 1: then I'm gonna take a little splash of wine and

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Speaker 1: the wine is gonna, you know, give it some acidity,

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Speaker 1: but it's also going to help steam it's you know,

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Speaker 1: because when when the when the wine gets hot there,

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Speaker 1: it's going steam it a little bit and then you know,

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Speaker 1: maybe like a squeeze little leven just in there, just

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Speaker 1: like that. Okay, So you can put vegetables in there

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Speaker 1: if you want. What I like to do is actually

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Speaker 1: steam the fish with some flavor and then maybe put

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Speaker 1: like a like a relish or a saucer or something

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Speaker 1: like that after or vineigrette after it comes out. I

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Speaker 1: like to do it with like lemon slices, capers. You can,

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Speaker 1: you can absolutely do that. Okay, So today we're talking

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Speaker 1: about school versus no school. Now, I don't want anybody

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Speaker 1: to get the wrong idea. This is not about whether

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Speaker 1: or not people should go to school or not they

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Speaker 1: should go to school period. And I think when I

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Speaker 1: thought about this subject, even you were like, what are

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Speaker 1: you talking about? I mean, I get asked all the

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Speaker 1: time by young people who want to be cooks or

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Speaker 1: chefs should I go to culinary school or should I

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Speaker 1: just go to a restaurant and learn? And I have

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Speaker 1: to say, like, there's probably a significant amount of that

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Speaker 1: in your field, rightly. Should I go to broadcast journalism

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Speaker 1: school or should I just learn on the job. I

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Speaker 1: don't think it's necessarily that. I think it's should I

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Speaker 1: go to school for broadcast and digital journalism or should

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Speaker 1: I go to school for something else and specialize in

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Speaker 1: something else, whether it be politics or medicine. And then

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Speaker 1: trying to get a career in broadcast. Yeah, because your

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Speaker 1: career is really interesting in that way, because as a

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Speaker 1: broadcast journalist that could mean so many different things. It

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Speaker 1: doesn't mean just news, right, it can mean you know,

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Speaker 1: some specialty subject as you said, medical, political, public policy.

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Speaker 1: I mean you name it. There's you know, there's a

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Speaker 1: there's dozens and dozens of categories in that regard. So

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Speaker 1: like you could be a journalist on TV or in media,

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Speaker 1: and you can be like, you know, an ex politician

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Speaker 1: for instance, you know, a former senator or something along

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Speaker 1: those lines, and all of a sudden you become a

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Speaker 1: journalist on a senior correspondent, a senior corresponding exactly. Or

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Speaker 1: you know, there are people who would say I just

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Speaker 1: want to be a news in general, and they go

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Speaker 1: to school like you did um and you majored in

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Speaker 1: broadcast journalism. A lot of people do not take their

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Speaker 1: major and then make a career out of it. You know,

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Speaker 1: it's it's it's it's almost uncommon right at this point.

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Speaker 1: It's you know, it's like, you know, when you're eighteen

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Speaker 1: years old, you think you would know what you want

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Speaker 1: to do, and then by the time you graduate in

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Speaker 1: your twenty two. You like, well that was fun and all,

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Speaker 1: but I'm going to do something else. So you see

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Speaker 1: you see that tons you you you you took a

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Speaker 1: straight path. Yeah, but I definitely, I definitely had other

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Speaker 1: interests and you know that was that was one of

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Speaker 1: the great things about the school that I went to.

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Speaker 1: We were we were always encouraged to try out different

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Speaker 1: classes and make sure you were studying where you really

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Speaker 1: wanted to study, so that you didn't have any regrets

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Speaker 1: later on. Right, Like you could go in as a

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Speaker 1: freshman and um, you know, choose a major, but you

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Speaker 1: were always encouraged to take classes outside of your major,

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Speaker 1: just to make sure that you know, you didn't you

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Speaker 1: weren't missing out on following a fashion of yours or

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Speaker 1: just reconfirming that this isn't really what you wanted to do. Well,

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Speaker 1: you've only been at a school for a couple of years,

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Speaker 1: and you know you've you've so far, I've taken this

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Speaker 1: path from college to your your life, um as an adult,

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Speaker 1: and you know you sort of carried on your education

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Speaker 1: sort of directly. Right. So now you're on You're on

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Speaker 1: You're on ABC and your your a journalist in Los Angeles.

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Speaker 1: So I mean, do you do you feel like you

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Speaker 1: had mentors in school and or do you have mentors

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Speaker 1: in the field that you work in? Like what do

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Speaker 1: you where do you what are you finding I have?

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Speaker 1: I have mentors that I've found while working at my job.

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Speaker 1: I had mentors that were professors that are still mentors

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Speaker 1: to me that I still text all the time, UM

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Speaker 1: and reach out to and call when I have a

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Speaker 1: question or a crisis. And I have mentors that I

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Speaker 1: found while I was in school interning. UM, so from

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Speaker 1: different you know, um wet news stations or networks that

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Speaker 1: I still talk to today. I've always sought out mentorship

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Speaker 1: because it's been very valuable to me, and there's a

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Speaker 1: lot of people I look up to. There's a lot

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Speaker 1: of amazing people in my industry. UM. And I always

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Speaker 1: you know, when when students ask me for advice, you know,

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Speaker 1: I always say, you know, try to find a mentor,

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Speaker 1: UM that, or someone that you look up to, because, um,

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Speaker 1: you know, as a student, don't be afraid to reach

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Speaker 1: out to people because I always feel like people want

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Speaker 1: to help students, and then once you graduate, people aren't

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Speaker 1: always interested, right, but people always want to help young

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Speaker 1: people that are smart and right, and and looking for

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Speaker 1: advice that are in school. Yeah. So, I mean some

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Speaker 1: people know this story about me because I've talked about

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Speaker 1: in the past, But I I dropped out of high school.

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Speaker 1: So you and I have a very very different educational path,

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Speaker 1: which I have to say, nothing makes me prouder than

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Speaker 1: your accomplishments. You know, first of all, let's take it slow.

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Speaker 1: Graduating in high school, which I did not do. I

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Speaker 1: dropped that in tenth grade. Then you went to you know,

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Speaker 1: a great college, graduated college, and you flourish there. And

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Speaker 1: I'll just say, like, you know, like I think that

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Speaker 1: you know, I watched you grow up there. And when

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Speaker 1: I say I watched you grow up, you flourish there,

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Speaker 1: like you you became the person that you are today

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Speaker 1: based on going to school. And you know, a lot

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Speaker 1: of it has to do with your environment, the people

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Speaker 1: that you meet there. I mean you you're a group

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Speaker 1: of friends I was. I always call them, you know,

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Speaker 1: your your your girls. I mean there were guys too,

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Speaker 1: of course, but like the girls that I think about

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Speaker 1: that are part of your crew, like that were there

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Speaker 1: for four years and still are I've been feeding them

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Speaker 1: for six years. By the way, there they are these

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Speaker 1: people are? They're really amazing young people. And you know,

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Speaker 1: you've been able to associate with people like that, and

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Speaker 1: it just makes it makes you more aware and a

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Speaker 1: better person and more inclusive. It's like, you know, that

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Speaker 1: kind of stuff rubs off on people. So I didn't

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Speaker 1: get a chance to do that, you know. I I

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Speaker 1: went from from being in school in tenth grade hating school.

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Speaker 1: I probably had some sort of learning learning disorder of

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Speaker 1: some level. I have no idea they weren't really testing

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Speaker 1: it for testing people that vigorously then. Um, I just

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Speaker 1: wasn't interested or could not really learned through a textbook.

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Speaker 1: I needed to work with my hands, and I did

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Speaker 1: not know that until I started doing it. I went

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Speaker 1: to UM, I went to work in this Russian called

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Speaker 1: Joe Allen. Joe Allen is a real person. Um he

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Speaker 1: just actually passed away. And Joe Allen gave me the

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Speaker 1: opportunity not only to get a paycheck. UM my paycheck

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Speaker 1: was I was working in like the salad station. I

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Speaker 1: didn't you know, didn't know how to use a knife

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Speaker 1: or anything, you know, like no nothing. I mean at first,

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Speaker 1: I was a bus boy for two weeks and I

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Speaker 1: sort of found my way into the kitchen, and my

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Speaker 1: first paycheck was a hundred and ninety dollars a week,

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Speaker 1: and after taxes it was a hundred forty four dollars.

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Speaker 1: I was like shocked that they took forty six times

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Speaker 1: out of my page. But he gave me a place

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Speaker 1: to to go every days instead of just hanging out

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Speaker 1: in the street corner with my friends. And uh. In

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Speaker 1: short order, I realized that I really loved going to

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Speaker 1: work and I loved working with my hands, and it

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Speaker 1: gave me a shot at life really. And so you know,

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Speaker 1: the French Culinary Institute came around. Was the first class

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Speaker 1: of the school. Okay, So I was, you know, eighteen

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Speaker 1: at the time, and Joe Allen said to me, there's

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Speaker 1: a new school opening up. I think you should go

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Speaker 1: to it. And I was like school. Like I was like,

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Speaker 1: I just got I had just broken out of school,

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Speaker 1: you know, and I was like, I don't want to

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Speaker 1: go to school, and he's like, I think you should

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Speaker 1: go to school so you can learn your trade. I

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Speaker 1: was like, I'm not going to be that good at

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Speaker 1: this because you either have it you don't, and he

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Speaker 1: like chuckled at me. It's like you don't even know

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Speaker 1: if you could be good at this because you don't

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Speaker 1: know anything, Like you need to go to school, learn

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Speaker 1: the basics. So long story short, I went to school.

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Speaker 1: I was in the very first class of the French

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Speaker 1: Culinary Institute. I did not I had to go back

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Speaker 1: and get my equivalency diploma, my g e D as

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Speaker 1: they call it, because otherwise they wouldn't let me in

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Speaker 1: to the the school. You need to high school, de plumber

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Speaker 1: to go to school French culinary. So I went to

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Speaker 1: school just just f y I. I just told the

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Speaker 1: story on my Instagram account. When Joe passed away the

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Speaker 1: day I was going to school, he handed me a

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Speaker 1: check for my entire tuition and said, you don't owe

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Speaker 1: me anything. I want to do this and you know,

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Speaker 1: I hope this really works out for you. And he

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Speaker 1: said to me, this profession will take you anywhere you

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Speaker 1: want to go in the world. And at the time,

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Speaker 1: I was like, I don't even know what this guy's

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Speaker 1: talking about, right And I now, obviously I do know

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Speaker 1: what he's talking about, because that was the beginning of

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Speaker 1: giving me an opportunity to be a good cook right there,

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Speaker 1: and I didn't know it. I really didn't know it.

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Speaker 1: And frankly, I wasn't even a good student there. I mean,

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Speaker 1: I just I was a kid. I was like I

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Speaker 1: was so young, Sophie. You're I was nineteen. I mean,

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Speaker 1: think about that. I was six years younger than you

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Speaker 1: are now, you know, and like I was still a

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Speaker 1: wild kid, you know. I was just like, you know,

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Speaker 1: I didn't have a lot of discipline at decorum. I

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Speaker 1: was just sort of you know, And but somehow I

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Speaker 1: I picked up a lot of what you know, I

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Speaker 1: still practice today, which is the basics of French technique. Okay,

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Speaker 1: I'm gonna turn this this way. So so what I

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Speaker 1: do is I cover the fish like this. I could

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Speaker 1: leave some room and then I just kind of make

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Speaker 1: cleats in it so that it acts, ye kind of

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Speaker 1: outline the shape of the fish. Almost. Yeah, you're feeling it.

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Speaker 1: Just keep going around and making pleats. It's almost like

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Speaker 1: you're making like a like a pie crustating Yeah, yeah,

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Speaker 1: you see that. Or like how you fold an omelet

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Speaker 1: exactly so this way. You know, if you have like

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Speaker 1: six guests coming over, Sophie, you do six these little

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Speaker 1: packages like this, and then you put it on top

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Speaker 1: of a sheet tray for you know, a baking cheat

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Speaker 1: or something, and you know three to do something like that,

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Speaker 1: and we're just gonna put it in the others great,

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Speaker 1: And it's a filade fish that's probably gonna take minutes,

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Speaker 1: so I'll set the timer. It feels a little foolproof.

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Speaker 1: Well it is. It's not that it's foolproof. I mean

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Speaker 1: you can certainly undercook it and overcook it, but it definitely, um,

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Speaker 1: it gives you a little sense of security. Yeah, is

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Speaker 1: there really any other way to learn knife skills other

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Speaker 1: than going to culinary school? Yeah, just do it a lot.

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Speaker 1: But like I feel like there's so many different small

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Speaker 1: techniques and using a set of knives, you have to

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Speaker 1: be taught. Yeah. Now that said, I mean this is

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Speaker 1: something I want to talk to you about, which is, like,

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Speaker 1: you know, it seems like everybody is learning how to

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Speaker 1: do everything on YouTube? Is YouTube the new university? Like

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Speaker 1: what's going on? I do remember watching a an old

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Speaker 1: bone of potite video and Molly Bass I don't remember

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Speaker 1: what she's making, but she I learned how to how

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Speaker 1: to cut a shallott. She like taught a shallotte cutting technique.

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Speaker 1: It's called caesa okay, which is a French term. It's basically,

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Speaker 1: so did she did you cut down through the shallot,

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Speaker 1: but not towards the back of it, and then and

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Speaker 1: then then then turn your knife and then make slices

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Speaker 1: the other way and horizontally. How you cut an onion?

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Speaker 1: But in shallott when when it's a shallow for some reason,

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Speaker 1: because if it's small, it's called sees the other one

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Speaker 1: it's called But yeah, that's that that I watched on

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Speaker 1: a on a YouTube video. So they you go, So

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Speaker 1: you learned you did learn how to use a knife

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Speaker 1: doing it. I learned how to how to cut a shalott. Yeah,

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Speaker 1: but I'm sure you can find whatever you want somewhere

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Speaker 1: on the internet. Yeah, that's true. But the thing about

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Speaker 1: knives is that it's really interestingly you bring that up,

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Speaker 1: because I can use a chef's knife and shop an

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Speaker 1: onion or mushrooms or whatever I'm shopping and not even

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Speaker 1: have to look down. I know, it's so freaky. Have

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Speaker 1: you ever seen that. Yeah, I can be talking to

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Speaker 1: you across the table and not look But it's because

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Speaker 1: of the technique. It's not because I'm some magician. I mean,

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Speaker 1: it's because you know, you're taught that you hide your

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Speaker 1: your fingertips underneath your knuckles, so that so that basically

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Speaker 1: the knife is just hitting it's just hitting the side

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Speaker 1: of your knuckles and it's just going straight down you.

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Speaker 1: You almost can't cut yourself unless you really try. But

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Speaker 1: that takes experience. That's one of those things you just

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Speaker 1: have to do it a lot. Are you freaking out

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Speaker 1: just like hate the idea of like I've cut it?

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Speaker 1: I can't. Okay, So if you were to step into

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Speaker 1: the French Culinary Institute and I want to teach maybe

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Speaker 1: a new technique that you think is fundamental, what would

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Speaker 1: it be? Fundamental techniques, but something that's more modern. I

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Speaker 1: mean you just mentioned that you thought that's kind of

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Speaker 1: an old school thing, maybe not necessarily necessary. What's something

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Speaker 1: that you know is maybe a little slightly slightly more modern,

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Speaker 1: I mean slightly more modern. I mean like, I mean,

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Speaker 1: here's the thing. So, like, so, molecular astronomy has become

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Speaker 1: like a very important part of cuisine, although I think

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Speaker 1: it's kind of faded a little bit. I don't know

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Speaker 1: how to do any of that stuff. I just don't.

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Speaker 1: It was not it was never like I wasn't against it.

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Speaker 1: I was always curious about it. I didn't always think

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Speaker 1: that it tasted delicious. I thought it was cool. I

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Speaker 1: never learned it, so you know, it's it. I like

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Speaker 1: to cook from scratch, and what that means is that

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Speaker 1: everything that I cook as a foundation. It starts with

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Speaker 1: onions or shallots and garlic. There's a stock, there's wine

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Speaker 1: in it. I create foundations of sauces. I always try

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Speaker 1: to bring in my French technique foundation and then make

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Speaker 1: it something new or something that I want to taste

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Speaker 1: what I think is missing in this country in terms

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Speaker 1: of knowledge. This is gonna people are gonna say, oh, yeah,

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Speaker 1: of course you're saying that chili peppers, because chili peppers are, yes,

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Speaker 1: clearly a huge influence and from Mexico, um from lots

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Speaker 1: of different places. I mean, I use chili peppers from Italy,

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Speaker 1: Collabrian chili's, there's chili's from places like Peru like a hiyamadillo,

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Speaker 1: and you know, there's there's there's chili's all over the world.

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Speaker 1: But we have a lot of amazing chili's in America

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Speaker 1: as well, all along the Southwest, you know, and of

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Speaker 1: course like southern California, etcetera. Texas there's chili peppers all

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Speaker 1: over the place, and I really feel like they should

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Speaker 1: be part of the American pantry everybody's because they are

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Speaker 1: part of how we're eating a lot more today, which

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Speaker 1: means tons of flavor. People want a little heat, they

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Speaker 1: want that pepper background flavor. They want to bring impact

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Speaker 1: to their food, and to me, there's no better way

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Speaker 1: to do it than a chili pepper. Now, yeah, I mean,

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Speaker 1: I've been cooking with those things for thirty something years,

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Speaker 1: and so you know, people might say, yeah, of course

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Speaker 1: you're gonna say that, But I think I think there's

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Speaker 1: I think they're really important and I think very few

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Speaker 1: people have a lot of knowledge about them. But you

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Speaker 1: before asked me about mentorship. Who were some of your

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Speaker 1: early mentors, you know, Jonathan Waxman. I would say that

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Speaker 1: Jonathan was the first person to teach me about good food.

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Speaker 1: I was already working in the restaurant business. I was

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Speaker 1: I was the chef at a restaurant when I was

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Speaker 1: like twenty years old. I had no idea what I

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Speaker 1: was doing. I just got it. Was one of those things.

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Speaker 1: And this happens a lot in the restaurant business, where

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Speaker 1: like all of a sudden you're standing there and like

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Speaker 1: somebody gets fired or quits or something, and all of

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Speaker 1: a sudden, you're like you're next in line, you know,

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Speaker 1: like they're like here's here's your apron, like you know,

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Speaker 1: it's time here, like you're in charge. And so I

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Speaker 1: did it for like a year, but it was I

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Speaker 1: was not good. I mean, and and also like because

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Speaker 1: I was inexperience and not knowing what I was doing,

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Speaker 1: I wasn't even hiring people that were good because I was.

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Speaker 1: I was intimidated to hire people that were better than

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Speaker 1: I was. So I had to come to terms with that.

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Speaker 1: And then finally I was like I just needed to

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Speaker 1: learn how to cook. This is insane. I should not

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Speaker 1: be running a kitchen. And it was a busy restaurant

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Speaker 1: on the Upper East Side, and so then Jonathan tells

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Speaker 1: the story about how he came in one night and

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Speaker 1: he walked into the kitchen like the owner like brought

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Speaker 1: him into the kitchen and he was like looked at me,

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Speaker 1: like he he tells the story, how I looked like

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Speaker 1: I was. I was like worn out, like sitting in

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Speaker 1: the in the corner of the kitchen, just like just

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Speaker 1: beat up, and I believe it, you know, right, I

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Speaker 1: was just so stressed out, and then I went to

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Speaker 1: work for him, like a few months later as a

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Speaker 1: line cook, just wanted to learn how to cook, you know,

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Speaker 1: and Jonathan's restaurants. I went to work at Bud's first.

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Speaker 1: Then I worked at a place called Jams that he had,

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Speaker 1: and then a French biech show called Hulo's all in

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Speaker 1: New York City. This is long before you were born.

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Speaker 1: And all the people that worked in these restaurants could

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Speaker 1: really cook their asses off. And so that's how you

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Speaker 1: again association being around people who are good at what

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Speaker 1: they do. There's nothing like it. It's not just one person,

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Speaker 1: it's always the environment that you're in. So that's why,

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Speaker 1: you know, you go into a situation like that. I

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Speaker 1: wasn't an experienced cook, but I knew the basics. So

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Speaker 1: if somebody said to me, I want you to make

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Speaker 1: a burr blanc, which is a it's a white wine

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Speaker 1: butter sauce. It's one of the it's like people don't

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Speaker 1: make them that much anymore, but it's a very classic,

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Speaker 1: very basic French sauce, you know, and it's basically white

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Speaker 1: wine and butter and like, so we go. I go

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Speaker 1: to Jonathan's restaurant, and he was doing stuff like blood

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Speaker 1: orange for blanc, right, and red pepper bur blanc and

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Speaker 1: things like that. So basically, when you think about that,

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Speaker 1: I'm like, Oh, I got it. I know how to

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Speaker 1: make a blanc because I know the basics of making

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Speaker 1: that sauce and then I'm going to add blood orange

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Speaker 1: to it, blood orange juice or syrup or whatever it's

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Speaker 1: gonna be, and then I'm going to have a blood

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Speaker 1: orange for blanc. So that's what I'm talking about. In

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Speaker 1: terms of learning the basics and the fundamentals at a

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Speaker 1: culinary school, it's invaluable. Okay, Now, if I had gone

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Speaker 1: to work for Jonathan without going to culinary school, I

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Speaker 1: would have learned how to make a blood orange blanc.

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Speaker 1: But I'm not sure I would have been able to

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Speaker 1: make a different blanc going somewhere else. You see what

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Speaker 1: I'm saying. Yeah, No, I do absolutely. Getting back to

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Speaker 1: the question at the top of this podcast, school versus

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Speaker 1: no school, I get asked all the time should I

417
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Speaker 1: go to school? And what do you say? I say yes,

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Speaker 1: because even though school is not a good subject to

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Speaker 1: me in general, and even though I wasn't a great

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Speaker 1: student at the French Culinary Institute. The things that I

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Speaker 1: learned there I still practice today. So like in other words,

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Speaker 1: if you're a young cook and you want to come

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Speaker 1: work for me, and you want to come to a

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Speaker 1: moufie and you are dedicated to learning how to cook

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Speaker 1: at a moufee, I can teach you every one of

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Speaker 1: those dishes. And so you will learn every single one

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Speaker 1: of those dishes from start to finish and over. If

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00:22:29,240 --> 00:22:30,919
Speaker 1: you put the time and you put the energy in,

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00:22:31,280 --> 00:22:33,800
Speaker 1: you will be able to cook those dishes as well

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00:22:33,560 --> 00:22:38,040
Speaker 1: as you possibly can. When you leave that restaurant, you

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00:22:38,080 --> 00:22:42,320
Speaker 1: will not know anything except those dishes. So when something

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00:22:42,359 --> 00:22:47,440
Speaker 1: breaks down, a dish breaks down, doesn't work, something separates

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00:22:48,160 --> 00:22:50,480
Speaker 1: whatever it is, you're not there's a chance you're not

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00:22:50,480 --> 00:22:51,960
Speaker 1: gonna know how to fix it because you don't have

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00:22:52,000 --> 00:22:55,320
Speaker 1: the fundamentals in the basis. Okay, So that's what it

436
00:22:55,359 --> 00:22:57,280
Speaker 1: gives you. It doesn't make you a chef by going

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00:22:57,320 --> 00:23:00,240
Speaker 1: to culinary school. And that's a common mistake that people make.

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00:23:00,760 --> 00:23:02,880
Speaker 1: Just because you go to Coulinary school doesn't mean when

439
00:23:02,920 --> 00:23:05,760
Speaker 1: you graduate you're an hour a chef. You you literally

440
00:23:06,359 --> 00:23:08,399
Speaker 1: you have the tools for an entry level job in

441
00:23:08,480 --> 00:23:11,800
Speaker 1: a good restaurant period. It's the beginning of the beginning,

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00:23:12,760 --> 00:23:15,560
Speaker 1: and it's important. Do you remember what your first day

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00:23:15,600 --> 00:23:19,199
Speaker 1: was like? My first day, Yeah, the first day, the

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00:23:19,280 --> 00:23:21,640
Speaker 1: first day. This is that's a really funny question because

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00:23:21,680 --> 00:23:25,040
Speaker 1: the first day there was no gas on. We couldn't

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00:23:25,080 --> 00:23:27,439
Speaker 1: get con to put the gas on. And this is

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00:23:27,480 --> 00:23:31,000
Speaker 1: like early eighties, right, and I knew how things got

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00:23:31,040 --> 00:23:33,399
Speaker 1: done in New York City. So I finally said to

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00:23:33,440 --> 00:23:37,320
Speaker 1: the woman who owned it, Dorothy Hamilton's who unfortunately passed

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00:23:37,320 --> 00:23:41,040
Speaker 1: away at an early age not too long ago. I said, Dorothy,

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00:23:41,119 --> 00:23:43,199
Speaker 1: you need to put some money in an envelope and

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00:23:43,240 --> 00:23:46,360
Speaker 1: give it to these guys. Oh, that's that's our that's

453
00:23:46,359 --> 00:23:49,000
Speaker 1: our fish on, fish on pompiote. You need to you

454
00:23:49,000 --> 00:23:50,879
Speaker 1: need to put some money in envelope and give it

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00:23:50,920 --> 00:23:52,880
Speaker 1: to these guys so they'll turn on the gas. I'm serious,

456
00:23:52,960 --> 00:23:54,760
Speaker 1: Like that's the way, that's why it used to happen.

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00:23:55,720 --> 00:24:01,840
Speaker 1: I'm just telling you, Sophie. So anyway, um, and Julia

458
00:24:02,000 --> 00:24:05,240
Speaker 1: Child was coming to the school. What on your first day?

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00:24:05,560 --> 00:24:07,560
Speaker 1: That like literally at the third or fourth day. She

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00:24:07,680 --> 00:24:09,960
Speaker 1: was coming to do a story with Good Morning America.

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00:24:11,480 --> 00:24:15,160
Speaker 1: About this French um, this French school opening in New

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00:24:15,200 --> 00:24:19,240
Speaker 1: York City, Like we like, cuisine was not a thing

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00:24:19,240 --> 00:24:23,240
Speaker 1: in America yet, and this was a very forward thinking thing,

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00:24:23,440 --> 00:24:27,480
Speaker 1: you know. And we had no gas. We cooked on

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00:24:27,560 --> 00:24:32,359
Speaker 1: these little beautane burner things. For Julia Child. It's a

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00:24:32,440 --> 00:24:35,800
Speaker 1: it's a famous story, the Frenche. It was the beginning

467
00:24:35,840 --> 00:24:38,960
Speaker 1: of the French collini. It was nuts, all right, Should

468
00:24:38,960 --> 00:24:40,840
Speaker 1: I get the fish? I get the fish? Okay, hold on,

469
00:24:47,000 --> 00:24:51,880
Speaker 1: how's it looking? It was done great. See what's great

470
00:24:51,880 --> 00:24:57,200
Speaker 1: about this is I'm opening up the de parchment paper.

471
00:24:57,240 --> 00:24:59,119
Speaker 1: It's a little crispy because it gets a little roasted,

472
00:24:59,640 --> 00:25:02,080
Speaker 1: and you can actually serve it right in the paper

473
00:25:02,160 --> 00:25:04,480
Speaker 1: on the plate, so that the all the all the

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00:25:04,520 --> 00:25:07,320
Speaker 1: broth from the fish. Yeah, and you know, I put

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00:25:07,359 --> 00:25:10,520
Speaker 1: a little lemon juice in the wine in there, now, Sophie.

476
00:25:11,440 --> 00:25:12,919
Speaker 1: Most of the time, what I would do here is

477
00:25:12,920 --> 00:25:16,480
Speaker 1: makes sort of like fresh. I could do like cherry

478
00:25:16,520 --> 00:25:19,119
Speaker 1: tomatoes and basil or something like that. But I just

479
00:25:19,160 --> 00:25:20,919
Speaker 1: want you to I just want you to taste this.

480
00:25:21,640 --> 00:25:27,679
Speaker 1: I put that that that's her. It's very hot. Be careful,

481
00:25:29,320 --> 00:25:30,920
Speaker 1: it's really good. Do you like it? Yeah? I like

482
00:25:30,960 --> 00:25:33,120
Speaker 1: that seasoning a lot. The season is good, but but

483
00:25:33,359 --> 00:25:36,080
Speaker 1: also it's like really juicy it is, and it's like

484
00:25:36,119 --> 00:25:38,040
Speaker 1: it sits in this like this little broth that it

485
00:25:38,080 --> 00:25:44,560
Speaker 1: makes itself, cuts a lot some water. Yeah, young, Okay,

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00:25:45,320 --> 00:25:50,760
Speaker 1: you should do this more often. Always Hungry is created

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00:25:50,760 --> 00:25:54,000
Speaker 1: by Bobby Flay and Sophie flight. Our executive producer is

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00:25:54,080 --> 00:25:57,879
Speaker 1: Christopher Hasiotis. Always Hungry is produced, edited, and mixed by

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00:25:57,960 --> 00:26:01,879
Speaker 1: Jonathan has Dresser. Always hung is engineered by Sophie Flay.

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Speaker 1: For more podcasts from my Heart Radio, visit the I

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00:26:04,680 --> 00:26:08,240
Speaker 1: Heart Radio app, Apple Podcast, or wherever you listen to

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00:26:08,280 --> 00:26:09,119
Speaker 1: your favorite shows