Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.
Speaker 1: My name is Bobby Flay and I'm here with my
Speaker 1: daughter and co host. I'm Flag and I'm Always Hungry.
Speaker 1: Sophie and I gathered around my stove to cook together. Well,
Speaker 1: you cook, I asked the questions, and eat the food.
Speaker 1: If does any food left, you come to the table
Speaker 1: together to share a meal, connect as a family, and
Speaker 1: tell the stories that matter to us. Dad, today, we're
Speaker 1: talking about something interesting to me because we have different experiences.
Speaker 1: Yea something that you went to cold school, and it's
Speaker 1: it's school or no school, so we're both we're on
Speaker 1: both sides of this one. All Right, we'll take a
Speaker 1: seed classes and session. Okay, so we're gonna make something
Speaker 1: that you basically make the first couple of weeks you're
Speaker 1: in culinary school, which is fish. I'm popiot, which is
Speaker 1: fish steamed in and parchment. Behavior you've had it, Yeah,
Speaker 1: Mom used to make it a lot growing up. Your mom. Yeah,
Speaker 1: it's a really good dish because it's something you can
Speaker 1: prep ahead of time and then kind of, you know,
Speaker 1: put it in the oven when your guests get there,
Speaker 1: and you can there's lots of different renditions of it.
Speaker 1: I'm gonna do something a little bit kind of like
Speaker 1: a little bit of the beaten paths, just to give
Speaker 1: it some flavor. Okay, this is so, this is zatar.
Speaker 1: Do you know what zat is? Zatar? Smell it. It's
Speaker 1: so good. It's a spice mixture. Um, It's a Middle
Speaker 1: East and spice mixture. It has like some lots of
Speaker 1: dried herbs, a reagano, margorom, things like that, but also
Speaker 1: things like sesame seeds and sumac. You know what sumac is.
Speaker 1: It has like a little citrusy flavor. And so I'm
Speaker 1: gonna I'm gonna use this to to season the fish
Speaker 1: a little bit. So what I'm gonna do is just
Speaker 1: take a little bit of you can use vegetable oil
Speaker 1: or canola oil, some of this uhitar, and I'm just
Speaker 1: gonna mix it with some of the oil and I'm
Speaker 1: gonna make like a very very light paste to put
Speaker 1: on top of the fish. Now I have a filet
Speaker 1: here of rock fish. Now I have to tell you,
Speaker 1: like rock fish is a new thing for me. It's
Speaker 1: a new thing for me. I love it. It's a
Speaker 1: it's a West Coast fish. We didn't really get a
Speaker 1: lot of this on the East Coast. It's a dense fish.
Speaker 1: It has a really good, really good texture to it.
Speaker 1: I really love it. It's flaky, it's white, it has
Speaker 1: has density to it. So what are you mixing together there?
Speaker 1: So this is just the ztar and some canola oil, okay, okay,
Speaker 1: And I'm just gonna basically rub it on top of
Speaker 1: the filet. You see this, so it has like the
Speaker 1: sesames running through it and the sumacs. I just want to, like,
Speaker 1: I just want to enhance the fish. I wanted to
Speaker 1: st taste like the fish itself. And then what I'm
Speaker 1: gonna do. So I have some part with paper here,
Speaker 1: and I'm going to I want to put the fish
Speaker 1: on the parchment paper, on the part of paper, and
Speaker 1: then I'm gonna take a little splash of wine and
Speaker 1: the wine is gonna, you know, give it some acidity,
Speaker 1: but it's also going to help steam it's you know,
Speaker 1: because when when the when the wine gets hot there,
Speaker 1: it's going steam it a little bit and then you know,
Speaker 1: maybe like a squeeze little leven just in there, just
Speaker 1: like that. Okay, So you can put vegetables in there
Speaker 1: if you want. What I like to do is actually
Speaker 1: steam the fish with some flavor and then maybe put
Speaker 1: like a like a relish or a saucer or something
Speaker 1: like that after or vineigrette after it comes out. I
Speaker 1: like to do it with like lemon slices, capers. You can,
Speaker 1: you can absolutely do that. Okay, So today we're talking
Speaker 1: about school versus no school. Now, I don't want anybody
Speaker 1: to get the wrong idea. This is not about whether
Speaker 1: or not people should go to school or not they
Speaker 1: should go to school period. And I think when I
Speaker 1: thought about this subject, even you were like, what are
Speaker 1: you talking about? I mean, I get asked all the
Speaker 1: time by young people who want to be cooks or
Speaker 1: chefs should I go to culinary school or should I
Speaker 1: just go to a restaurant and learn? And I have
Speaker 1: to say, like, there's probably a significant amount of that
Speaker 1: in your field, rightly. Should I go to broadcast journalism
Speaker 1: school or should I just learn on the job. I
Speaker 1: don't think it's necessarily that. I think it's should I
Speaker 1: go to school for broadcast and digital journalism or should
Speaker 1: I go to school for something else and specialize in
Speaker 1: something else, whether it be politics or medicine. And then
Speaker 1: trying to get a career in broadcast. Yeah, because your
Speaker 1: career is really interesting in that way, because as a
Speaker 1: broadcast journalist that could mean so many different things. It
Speaker 1: doesn't mean just news, right, it can mean you know,
Speaker 1: some specialty subject as you said, medical, political, public policy.
Speaker 1: I mean you name it. There's you know, there's a
Speaker 1: there's dozens and dozens of categories in that regard. So
Speaker 1: like you could be a journalist on TV or in media,
Speaker 1: and you can be like, you know, an ex politician
Speaker 1: for instance, you know, a former senator or something along
Speaker 1: those lines, and all of a sudden you become a
Speaker 1: journalist on a senior correspondent, a senior corresponding exactly. Or
Speaker 1: you know, there are people who would say I just
Speaker 1: want to be a news in general, and they go
Speaker 1: to school like you did um and you majored in
Speaker 1: broadcast journalism. A lot of people do not take their
Speaker 1: major and then make a career out of it. You know,
Speaker 1: it's it's it's it's almost uncommon right at this point.
Speaker 1: It's you know, it's like, you know, when you're eighteen
Speaker 1: years old, you think you would know what you want
Speaker 1: to do, and then by the time you graduate in
Speaker 1: your twenty two. You like, well that was fun and all,
Speaker 1: but I'm going to do something else. So you see
Speaker 1: you see that tons you you you you took a
Speaker 1: straight path. Yeah, but I definitely, I definitely had other
Speaker 1: interests and you know that was that was one of
Speaker 1: the great things about the school that I went to.
Speaker 1: We were we were always encouraged to try out different
Speaker 1: classes and make sure you were studying where you really
Speaker 1: wanted to study, so that you didn't have any regrets
Speaker 1: later on. Right, Like you could go in as a
Speaker 1: freshman and um, you know, choose a major, but you
Speaker 1: were always encouraged to take classes outside of your major,
Speaker 1: just to make sure that you know, you didn't you
Speaker 1: weren't missing out on following a fashion of yours or
Speaker 1: just reconfirming that this isn't really what you wanted to do. Well,
Speaker 1: you've only been at a school for a couple of years,
Speaker 1: and you know you've you've so far, I've taken this
Speaker 1: path from college to your your life, um as an adult,
Speaker 1: and you know you sort of carried on your education
Speaker 1: sort of directly. Right. So now you're on You're on
Speaker 1: You're on ABC and your your a journalist in Los Angeles.
Speaker 1: So I mean, do you do you feel like you
Speaker 1: had mentors in school and or do you have mentors
Speaker 1: in the field that you work in? Like what do
Speaker 1: you where do you what are you finding I have?
Speaker 1: I have mentors that I've found while working at my job.
Speaker 1: I had mentors that were professors that are still mentors
Speaker 1: to me that I still text all the time, UM
Speaker 1: and reach out to and call when I have a
Speaker 1: question or a crisis. And I have mentors that I
Speaker 1: found while I was in school interning. UM, so from
Speaker 1: different you know, um wet news stations or networks that
Speaker 1: I still talk to today. I've always sought out mentorship
Speaker 1: because it's been very valuable to me, and there's a
Speaker 1: lot of people I look up to. There's a lot
Speaker 1: of amazing people in my industry. UM. And I always
Speaker 1: you know, when when students ask me for advice, you know,
Speaker 1: I always say, you know, try to find a mentor,
Speaker 1: UM that, or someone that you look up to, because, um,
Speaker 1: you know, as a student, don't be afraid to reach
Speaker 1: out to people because I always feel like people want
Speaker 1: to help students, and then once you graduate, people aren't
Speaker 1: always interested, right, but people always want to help young
Speaker 1: people that are smart and right, and and looking for
Speaker 1: advice that are in school. Yeah. So, I mean some
Speaker 1: people know this story about me because I've talked about
Speaker 1: in the past, But I I dropped out of high school.
Speaker 1: So you and I have a very very different educational path,
Speaker 1: which I have to say, nothing makes me prouder than
Speaker 1: your accomplishments. You know, first of all, let's take it slow.
Speaker 1: Graduating in high school, which I did not do. I
Speaker 1: dropped that in tenth grade. Then you went to you know,
Speaker 1: a great college, graduated college, and you flourish there. And
Speaker 1: I'll just say, like, you know, like I think that
Speaker 1: you know, I watched you grow up there. And when
Speaker 1: I say I watched you grow up, you flourish there,
Speaker 1: like you you became the person that you are today
Speaker 1: based on going to school. And you know, a lot
Speaker 1: of it has to do with your environment, the people
Speaker 1: that you meet there. I mean you you're a group
Speaker 1: of friends I was. I always call them, you know,
Speaker 1: your your your girls. I mean there were guys too,
Speaker 1: of course, but like the girls that I think about
Speaker 1: that are part of your crew, like that were there
Speaker 1: for four years and still are I've been feeding them
Speaker 1: for six years. By the way, there they are these
Speaker 1: people are? They're really amazing young people. And you know,
Speaker 1: you've been able to associate with people like that, and
Speaker 1: it just makes it makes you more aware and a
Speaker 1: better person and more inclusive. It's like, you know, that
Speaker 1: kind of stuff rubs off on people. So I didn't
Speaker 1: get a chance to do that, you know. I I
Speaker 1: went from from being in school in tenth grade hating school.
Speaker 1: I probably had some sort of learning learning disorder of
Speaker 1: some level. I have no idea they weren't really testing
Speaker 1: it for testing people that vigorously then. Um, I just
Speaker 1: wasn't interested or could not really learned through a textbook.
Speaker 1: I needed to work with my hands, and I did
Speaker 1: not know that until I started doing it. I went
Speaker 1: to UM, I went to work in this Russian called
Speaker 1: Joe Allen. Joe Allen is a real person. Um he
Speaker 1: just actually passed away. And Joe Allen gave me the
Speaker 1: opportunity not only to get a paycheck. UM my paycheck
Speaker 1: was I was working in like the salad station. I
Speaker 1: didn't you know, didn't know how to use a knife
Speaker 1: or anything, you know, like no nothing. I mean at first,
Speaker 1: I was a bus boy for two weeks and I
Speaker 1: sort of found my way into the kitchen, and my
Speaker 1: first paycheck was a hundred and ninety dollars a week,
Speaker 1: and after taxes it was a hundred forty four dollars.
Speaker 1: I was like shocked that they took forty six times
Speaker 1: out of my page. But he gave me a place
Speaker 1: to to go every days instead of just hanging out
Speaker 1: in the street corner with my friends. And uh. In
Speaker 1: short order, I realized that I really loved going to
Speaker 1: work and I loved working with my hands, and it
Speaker 1: gave me a shot at life really. And so you know,
Speaker 1: the French Culinary Institute came around. Was the first class
Speaker 1: of the school. Okay, So I was, you know, eighteen
Speaker 1: at the time, and Joe Allen said to me, there's
Speaker 1: a new school opening up. I think you should go
Speaker 1: to it. And I was like school. Like I was like,
Speaker 1: I just got I had just broken out of school,
Speaker 1: you know, and I was like, I don't want to
Speaker 1: go to school, and he's like, I think you should
Speaker 1: go to school so you can learn your trade. I
Speaker 1: was like, I'm not going to be that good at
Speaker 1: this because you either have it you don't, and he
Speaker 1: like chuckled at me. It's like you don't even know
Speaker 1: if you could be good at this because you don't
Speaker 1: know anything, Like you need to go to school, learn
Speaker 1: the basics. So long story short, I went to school.
Speaker 1: I was in the very first class of the French
Speaker 1: Culinary Institute. I did not I had to go back
Speaker 1: and get my equivalency diploma, my g e D as
Speaker 1: they call it, because otherwise they wouldn't let me in
Speaker 1: to the the school. You need to high school, de plumber
Speaker 1: to go to school French culinary. So I went to
Speaker 1: school just just f y I. I just told the
Speaker 1: story on my Instagram account. When Joe passed away the
Speaker 1: day I was going to school, he handed me a
Speaker 1: check for my entire tuition and said, you don't owe
Speaker 1: me anything. I want to do this and you know,
Speaker 1: I hope this really works out for you. And he
Speaker 1: said to me, this profession will take you anywhere you
Speaker 1: want to go in the world. And at the time,
Speaker 1: I was like, I don't even know what this guy's
Speaker 1: talking about, right And I now, obviously I do know
Speaker 1: what he's talking about, because that was the beginning of
Speaker 1: giving me an opportunity to be a good cook right there,
Speaker 1: and I didn't know it. I really didn't know it.
Speaker 1: And frankly, I wasn't even a good student there. I mean,
Speaker 1: I just I was a kid. I was like I
Speaker 1: was so young, Sophie. You're I was nineteen. I mean,
Speaker 1: think about that. I was six years younger than you
Speaker 1: are now, you know, and like I was still a
Speaker 1: wild kid, you know. I was just like, you know,
Speaker 1: I didn't have a lot of discipline at decorum. I
Speaker 1: was just sort of you know, And but somehow I
Speaker 1: I picked up a lot of what you know, I
Speaker 1: still practice today, which is the basics of French technique. Okay,
Speaker 1: I'm gonna turn this this way. So so what I
Speaker 1: do is I cover the fish like this. I could
Speaker 1: leave some room and then I just kind of make
Speaker 1: cleats in it so that it acts, ye kind of
Speaker 1: outline the shape of the fish. Almost. Yeah, you're feeling it.
Speaker 1: Just keep going around and making pleats. It's almost like
Speaker 1: you're making like a like a pie crustating Yeah, yeah,
Speaker 1: you see that. Or like how you fold an omelet
Speaker 1: exactly so this way. You know, if you have like
Speaker 1: six guests coming over, Sophie, you do six these little
Speaker 1: packages like this, and then you put it on top
Speaker 1: of a sheet tray for you know, a baking cheat
Speaker 1: or something, and you know three to do something like that,
Speaker 1: and we're just gonna put it in the others great,
Speaker 1: And it's a filade fish that's probably gonna take minutes,
Speaker 1: so I'll set the timer. It feels a little foolproof.
Speaker 1: Well it is. It's not that it's foolproof. I mean
Speaker 1: you can certainly undercook it and overcook it, but it definitely, um,
Speaker 1: it gives you a little sense of security. Yeah, is
Speaker 1: there really any other way to learn knife skills other
Speaker 1: than going to culinary school? Yeah, just do it a lot.
Speaker 1: But like I feel like there's so many different small
Speaker 1: techniques and using a set of knives, you have to
Speaker 1: be taught. Yeah. Now that said, I mean this is
Speaker 1: something I want to talk to you about, which is, like,
Speaker 1: you know, it seems like everybody is learning how to
Speaker 1: do everything on YouTube? Is YouTube the new university? Like
Speaker 1: what's going on? I do remember watching a an old
Speaker 1: bone of potite video and Molly Bass I don't remember
Speaker 1: what she's making, but she I learned how to how
Speaker 1: to cut a shallott. She like taught a shallotte cutting technique.
Speaker 1: It's called caesa okay, which is a French term. It's basically,
Speaker 1: so did she did you cut down through the shallot,
Speaker 1: but not towards the back of it, and then and
Speaker 1: then then then turn your knife and then make slices
Speaker 1: the other way and horizontally. How you cut an onion?
Speaker 1: But in shallott when when it's a shallow for some reason,
Speaker 1: because if it's small, it's called sees the other one
Speaker 1: it's called But yeah, that's that that I watched on
Speaker 1: a on a YouTube video. So they you go, So
Speaker 1: you learned you did learn how to use a knife
Speaker 1: doing it. I learned how to how to cut a shalott. Yeah,
Speaker 1: but I'm sure you can find whatever you want somewhere
Speaker 1: on the internet. Yeah, that's true. But the thing about
Speaker 1: knives is that it's really interestingly you bring that up,
Speaker 1: because I can use a chef's knife and shop an
Speaker 1: onion or mushrooms or whatever I'm shopping and not even
Speaker 1: have to look down. I know, it's so freaky. Have
Speaker 1: you ever seen that. Yeah, I can be talking to
Speaker 1: you across the table and not look But it's because
Speaker 1: of the technique. It's not because I'm some magician. I mean,
Speaker 1: it's because you know, you're taught that you hide your
Speaker 1: your fingertips underneath your knuckles, so that so that basically
Speaker 1: the knife is just hitting it's just hitting the side
Speaker 1: of your knuckles and it's just going straight down you.
Speaker 1: You almost can't cut yourself unless you really try. But
Speaker 1: that takes experience. That's one of those things you just
Speaker 1: have to do it a lot. Are you freaking out
Speaker 1: just like hate the idea of like I've cut it?
Speaker 1: I can't. Okay, So if you were to step into
Speaker 1: the French Culinary Institute and I want to teach maybe
Speaker 1: a new technique that you think is fundamental, what would
Speaker 1: it be? Fundamental techniques, but something that's more modern. I
Speaker 1: mean you just mentioned that you thought that's kind of
Speaker 1: an old school thing, maybe not necessarily necessary. What's something
Speaker 1: that you know is maybe a little slightly slightly more modern,
Speaker 1: I mean slightly more modern. I mean like, I mean,
Speaker 1: here's the thing. So, like, so, molecular astronomy has become
Speaker 1: like a very important part of cuisine, although I think
Speaker 1: it's kind of faded a little bit. I don't know
Speaker 1: how to do any of that stuff. I just don't.
Speaker 1: It was not it was never like I wasn't against it.
Speaker 1: I was always curious about it. I didn't always think
Speaker 1: that it tasted delicious. I thought it was cool. I
Speaker 1: never learned it, so you know, it's it. I like
Speaker 1: to cook from scratch, and what that means is that
Speaker 1: everything that I cook as a foundation. It starts with
Speaker 1: onions or shallots and garlic. There's a stock, there's wine
Speaker 1: in it. I create foundations of sauces. I always try
Speaker 1: to bring in my French technique foundation and then make
Speaker 1: it something new or something that I want to taste
Speaker 1: what I think is missing in this country in terms
Speaker 1: of knowledge. This is gonna people are gonna say, oh, yeah,
Speaker 1: of course you're saying that chili peppers, because chili peppers are, yes,
Speaker 1: clearly a huge influence and from Mexico, um from lots
Speaker 1: of different places. I mean, I use chili peppers from Italy,
Speaker 1: Collabrian chili's, there's chili's from places like Peru like a hiyamadillo,
Speaker 1: and you know, there's there's there's chili's all over the world.
Speaker 1: But we have a lot of amazing chili's in America
Speaker 1: as well, all along the Southwest, you know, and of
Speaker 1: course like southern California, etcetera. Texas there's chili peppers all
Speaker 1: over the place, and I really feel like they should
Speaker 1: be part of the American pantry everybody's because they are
Speaker 1: part of how we're eating a lot more today, which
Speaker 1: means tons of flavor. People want a little heat, they
Speaker 1: want that pepper background flavor. They want to bring impact
Speaker 1: to their food, and to me, there's no better way
Speaker 1: to do it than a chili pepper. Now, yeah, I mean,
Speaker 1: I've been cooking with those things for thirty something years,
Speaker 1: and so you know, people might say, yeah, of course
Speaker 1: you're gonna say that, But I think I think there's
Speaker 1: I think they're really important and I think very few
Speaker 1: people have a lot of knowledge about them. But you
Speaker 1: before asked me about mentorship. Who were some of your
Speaker 1: early mentors, you know, Jonathan Waxman. I would say that
Speaker 1: Jonathan was the first person to teach me about good food.
Speaker 1: I was already working in the restaurant business. I was
Speaker 1: I was the chef at a restaurant when I was
Speaker 1: like twenty years old. I had no idea what I
Speaker 1: was doing. I just got it. Was one of those things.
Speaker 1: And this happens a lot in the restaurant business, where
Speaker 1: like all of a sudden you're standing there and like
Speaker 1: somebody gets fired or quits or something, and all of
Speaker 1: a sudden, you're like you're next in line, you know,
Speaker 1: like they're like here's here's your apron, like you know,
Speaker 1: it's time here, like you're in charge. And so I
Speaker 1: did it for like a year, but it was I
Speaker 1: was not good. I mean, and and also like because
Speaker 1: I was inexperience and not knowing what I was doing,
Speaker 1: I wasn't even hiring people that were good because I was.
Speaker 1: I was intimidated to hire people that were better than
Speaker 1: I was. So I had to come to terms with that.
Speaker 1: And then finally I was like I just needed to
Speaker 1: learn how to cook. This is insane. I should not
Speaker 1: be running a kitchen. And it was a busy restaurant
Speaker 1: on the Upper East Side, and so then Jonathan tells
Speaker 1: the story about how he came in one night and
Speaker 1: he walked into the kitchen like the owner like brought
Speaker 1: him into the kitchen and he was like looked at me,
Speaker 1: like he he tells the story, how I looked like
Speaker 1: I was. I was like worn out, like sitting in
Speaker 1: the in the corner of the kitchen, just like just
Speaker 1: beat up, and I believe it, you know, right, I
Speaker 1: was just so stressed out, and then I went to
Speaker 1: work for him, like a few months later as a
Speaker 1: line cook, just wanted to learn how to cook, you know,
Speaker 1: and Jonathan's restaurants. I went to work at Bud's first.
Speaker 1: Then I worked at a place called Jams that he had,
Speaker 1: and then a French biech show called Hulo's all in
Speaker 1: New York City. This is long before you were born.
Speaker 1: And all the people that worked in these restaurants could
Speaker 1: really cook their asses off. And so that's how you
Speaker 1: again association being around people who are good at what
Speaker 1: they do. There's nothing like it. It's not just one person,
Speaker 1: it's always the environment that you're in. So that's why,
Speaker 1: you know, you go into a situation like that. I
Speaker 1: wasn't an experienced cook, but I knew the basics. So
Speaker 1: if somebody said to me, I want you to make
Speaker 1: a burr blanc, which is a it's a white wine
Speaker 1: butter sauce. It's one of the it's like people don't
Speaker 1: make them that much anymore, but it's a very classic,
Speaker 1: very basic French sauce, you know, and it's basically white
Speaker 1: wine and butter and like, so we go. I go
Speaker 1: to Jonathan's restaurant, and he was doing stuff like blood
Speaker 1: orange for blanc, right, and red pepper bur blanc and
Speaker 1: things like that. So basically, when you think about that,
Speaker 1: I'm like, Oh, I got it. I know how to
Speaker 1: make a blanc because I know the basics of making
Speaker 1: that sauce and then I'm going to add blood orange
Speaker 1: to it, blood orange juice or syrup or whatever it's
Speaker 1: gonna be, and then I'm going to have a blood
Speaker 1: orange for blanc. So that's what I'm talking about. In
Speaker 1: terms of learning the basics and the fundamentals at a
Speaker 1: culinary school, it's invaluable. Okay, Now, if I had gone
Speaker 1: to work for Jonathan without going to culinary school, I
Speaker 1: would have learned how to make a blood orange blanc.
Speaker 1: But I'm not sure I would have been able to
Speaker 1: make a different blanc going somewhere else. You see what
Speaker 1: I'm saying. Yeah, No, I do absolutely. Getting back to
Speaker 1: the question at the top of this podcast, school versus
Speaker 1: no school, I get asked all the time should I
Speaker 1: go to school? And what do you say? I say yes,
Speaker 1: because even though school is not a good subject to
Speaker 1: me in general, and even though I wasn't a great
Speaker 1: student at the French Culinary Institute. The things that I
Speaker 1: learned there I still practice today. So like in other words,
Speaker 1: if you're a young cook and you want to come
Speaker 1: work for me, and you want to come to a
Speaker 1: moufie and you are dedicated to learning how to cook
Speaker 1: at a moufee, I can teach you every one of
Speaker 1: those dishes. And so you will learn every single one
Speaker 1: of those dishes from start to finish and over. If
Speaker 1: you put the time and you put the energy in,
Speaker 1: you will be able to cook those dishes as well
Speaker 1: as you possibly can. When you leave that restaurant, you
Speaker 1: will not know anything except those dishes. So when something
Speaker 1: breaks down, a dish breaks down, doesn't work, something separates
Speaker 1: whatever it is, you're not there's a chance you're not
Speaker 1: gonna know how to fix it because you don't have
Speaker 1: the fundamentals in the basis. Okay, So that's what it
Speaker 1: gives you. It doesn't make you a chef by going
Speaker 1: to culinary school. And that's a common mistake that people make.
Speaker 1: Just because you go to Coulinary school doesn't mean when
Speaker 1: you graduate you're an hour a chef. You you literally
Speaker 1: you have the tools for an entry level job in
Speaker 1: a good restaurant period. It's the beginning of the beginning,
Speaker 1: and it's important. Do you remember what your first day
Speaker 1: was like? My first day, Yeah, the first day, the
Speaker 1: first day. This is that's a really funny question because
Speaker 1: the first day there was no gas on. We couldn't
Speaker 1: get con to put the gas on. And this is
Speaker 1: like early eighties, right, and I knew how things got
Speaker 1: done in New York City. So I finally said to
Speaker 1: the woman who owned it, Dorothy Hamilton's who unfortunately passed
Speaker 1: away at an early age not too long ago. I said, Dorothy,
Speaker 1: you need to put some money in an envelope and
Speaker 1: give it to these guys. Oh, that's that's our that's
Speaker 1: our fish on, fish on pompiote. You need to you
Speaker 1: need to put some money in envelope and give it
Speaker 1: to these guys so they'll turn on the gas. I'm serious,
Speaker 1: Like that's the way, that's why it used to happen.
Speaker 1: I'm just telling you, Sophie. So anyway, um, and Julia
Speaker 1: Child was coming to the school. What on your first day?
Speaker 1: That like literally at the third or fourth day. She
Speaker 1: was coming to do a story with Good Morning America.
Speaker 1: About this French um, this French school opening in New
Speaker 1: York City, Like we like, cuisine was not a thing
Speaker 1: in America yet, and this was a very forward thinking thing,
Speaker 1: you know. And we had no gas. We cooked on
Speaker 1: these little beautane burner things. For Julia Child. It's a
Speaker 1: it's a famous story, the Frenche. It was the beginning
Speaker 1: of the French collini. It was nuts, all right, Should
Speaker 1: I get the fish? I get the fish? Okay, hold on,
Speaker 1: how's it looking? It was done great. See what's great
Speaker 1: about this is I'm opening up the de parchment paper.
Speaker 1: It's a little crispy because it gets a little roasted,
Speaker 1: and you can actually serve it right in the paper
Speaker 1: on the plate, so that the all the all the
Speaker 1: broth from the fish. Yeah, and you know, I put
Speaker 1: a little lemon juice in the wine in there, now, Sophie.
Speaker 1: Most of the time, what I would do here is
Speaker 1: makes sort of like fresh. I could do like cherry
Speaker 1: tomatoes and basil or something like that. But I just
Speaker 1: want you to I just want you to taste this.
Speaker 1: I put that that that's her. It's very hot. Be careful,
Speaker 1: it's really good. Do you like it? Yeah? I like
Speaker 1: that seasoning a lot. The season is good, but but
Speaker 1: also it's like really juicy it is, and it's like
Speaker 1: it sits in this like this little broth that it
Speaker 1: makes itself, cuts a lot some water. Yeah, young, Okay,
Speaker 1: you should do this more often. Always Hungry is created
Speaker 1: by Bobby Flay and Sophie flight. Our executive producer is
Speaker 1: Christopher Hasiotis. Always Hungry is produced, edited, and mixed by
Speaker 1: Jonathan has Dresser. Always hung is engineered by Sophie Flay.
Speaker 1: For more podcasts from my Heart Radio, visit the I
Speaker 1: Heart Radio app, Apple Podcast, or wherever you listen to
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