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And like again, I think again, 
being someone that has benefited

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off of social media cooking, I, 
I feel like social media is a 

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big part of the blame. 
Hello chefs. 

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This is Chefs PSA and I'm your 
host Andre Natera. 

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Today I'm joined by chef Dan 
Kennedy. 

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In this episode, we're going to 
get into how social media is 

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pushing bad habits and meat 
cookery. 

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We talk about the proper way to 
cook duck, Wagyu, octopus, lamb 

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and why knowing how to cook 
proteins seems to be a lost art.

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We're going to break down the 
fundamentals, rendering, 

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resting, seasoning, how to build
a better tasting menu and food 

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that's delicious instead of 
performative. 

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We're also going to talk about 
America's Culinary Cup and 

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competitive cooking shows. 
Stay tuned. 

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Do you think like when you're 
when you're watching social 

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media right now, like what do 
you think that we're doing right

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now incorrectly when it comes to
culinary? 

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Cooking proteins 99% of the 
time. 

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And you know, this is me after 
not cooking on social media for 

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a very long time, but still, you
know, watch it and take it in. 

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But I think people just don't 
know how to cook proteins 

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properly. 
And you know, a big one that I 

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see is duck, like duck is like a
protein that like I see cooked 

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incorrectly again 99% of the 
time. 

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Most of the duck that you see 
cooked that people are putting 

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up on social media is 
undercooked. 

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Trash, trash, trash. 
Tell us how you feel, chef. 

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Yeah. 
I, I, I take pride in meat 

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cookery. 
It's, you know, majority of the 

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kitchens I've worked in like 
I've ended up on rose stations 

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and it's always funny like 
talking to different cooks too, 

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where they're like, oh, I work 
like saute and I work grill. 

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And it's like I've always worked
in kitchens where it's like 

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there's garmische hot apps and 
entrementier, paisanier and you 

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know, the meat station or 
station. 

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So I've always just looked at it
like that. 

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But I've usually always ended up
on like the fish or the meat 

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station which for for. 
People that don't know that have

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may have never worked in a 
kitchen like that. 

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Meat and fish is like you're, 
you're a motherfucker. 

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You're a you're AG, you you are 
like one of the best cause in 

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some kitchens too, like you have
like a saucier who's separate. 

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There's also I know you and Ron 
talked. 

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About it. 
Saucer is fucking gangster. 

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Fucking gangster in the kitchen.
I've always worked in kitchens 

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where like the fish in the meat 
station like take care of their 

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own sauces. 
So it's like wrapped up all in 

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one where you're like proteins 
and sauces. 

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So like the roast cook is like 
the person you look at you're 

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like, that's the motherfucker. 
And usually they like end up 

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being like a sous chef, like 
right after that job and and 

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for. 
People that don't understand why

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that's the case, it's because 
they handle the most expensive 

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center of the plate an item. 
Absolutely. 

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You can't. 
Vegetables. 

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OK, you can throw away an 
asparagus. 

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Asparagus here and there, like 
stuff like that where it's just 

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like hey, like don't fuck it up,
come on, stop. 

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But like proteins, it's like you
fuck that shit up and it's like.

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There's a there's a lot of 
accountability. 

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There's a lot of accountability 
and especially like once you 

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start getting into like Wagyu's 
and even ducks like stuff that's

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like super, super expensive. 
So yeah, that that's when you 

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start working in like as you 
like to call the tip of the 

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spear kitchens. 
That's always the stations I 

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wanted to like get to. 
So once you get to those, it's 

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learning how to like sure like 
butcher them properly and make 

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sauce properly, but then like 
cooking it is like a whole 

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another thing. 
So if, if we're talking about 

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duck, because I, I agree with 
you, most of the duck that I, 

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that I see is undercooked. 
And for people that don't know 

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that are listening, why is it 
undercooked? 

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It's because it's really tough. 
It's very tough meat. 

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It's very, very, very tough 
meat. 

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And I think people look at 
proteins. 

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It's like they cook it to like 
rare or medium rare and it's 

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like that looks so beautiful. 
It's like cool. 

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Have you ever eaten a rare to 
medium rare duck? 

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It's tough, like it's not broken
down enough. 

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And then majority of the time 
too, like the skin is not 

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rendered properly. 
And so I think people at this 

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point like know like you start 
ducking a cold pan, like no fat 

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in it because there's enough fat
in the skin itself. 

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But like again, like really 
understanding how to cook 

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protein is controlling heat. 
And I think people don't learn 

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that off of like a social media 
post because it's like, again, I

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put a duck in a cold pan and you
have on the Instagram a minute 

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and 30 seconds to do so. 
Like all of a sudden you put the

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and then it cuts to I'm taking 
it out of the pan. 

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So it's like putting in the pan 
cold and low heat. 

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Like people always think to like
crank it up. 

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It's like duck takes time. 
Like a lot of stuff takes time. 

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And so it's rendering it out 
slowly. 

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And the way I like to do it is 
like when the fat starts to like

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render out, like dumping it out,
like taking the duck out of the 

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pan, I render wiping it out, 
trying to cool it down a little 

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bit. 
Because once you start getting 

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those fats rendered out like, 
and they heat up, that's just 

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frying the skin. 
And then again, you're not like 

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rendering it out fully. 
So rendering the skin properly 

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is like first first step and. 
Do you Do you like to? 

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Dry age your duck. 
I do. 

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Yeah, I do. 
Dry the skin out a little bit. 

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Yeah, it tends to just make it 
easier to render. 

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A nice trick if you don't have 
time to dry age your duck is get

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a heat gun and you just sit 
there with a heat gun. 

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Yeah. 
You should use a blow dryer. 

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Exactly. 
Yeah, same, same. 

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And it's just like slowly starts
rendering it out and drying that

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skin out just makes your job 
hell a lot easier. 

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And then I mean, honestly with 
duck, like I cook it the 

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majority of the way all in the 
skin and then, you know, give it

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a quick base. 
I also like to cook it like age 

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it on the cage and then cook it 
on the cage. 

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It just gives it like a bit of 
more funk and like it gives you 

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a little more wiggle room 
cooking it. 

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That's that's the way when we 
had duck and Garrison, that's 

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the way we do we age it. 
We had a little aging cooler and

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then give a little smoke to it. 
And then we we rationale, right?

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Shout out to rationale my 
sponsor. 

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Kitchens are brutal right now. 
Everyone knows it. 

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Fewer people on the line, 
margins tighter than ever, and 

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somehow the expectations keep 
going up. 

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There's just no room to miss 
anymore. 

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I was talking to a chef recently
who said the biggest stress 

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wasn't the volume, it was the 
mental load. 

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Babysitting, food, timing, 
everything perfectly, trying to 

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be everywhere at once. 
And that's where equipment 

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matters more than people want to
admit. 

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Rationals technology comes up a 
lot in those conversations. 

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The Icon B Pro, the Ivario Pro 
overnight roast that don't need 

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to be checked, custom programs 
for all your recipes, 

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consistency without hovering 
completely automated cleaning, 

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monitoring everything from your 
phone. 

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The list goes on. 
And what really buys you the 

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headspace? 
Less standing over pans and more

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time to leave the kitchen 
instead of constantly putting 

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out tiny fires when you're down 
to cook, when the prep list is 

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rough, when the production ramps
up. 

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Think rational. 
But. 

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But we you know, we had a A 
program, right? 

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Hit hit the. 
It was perfect every time. 

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Let it rest and then flash it, 
slice it. 

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That was perfect. 
Yeah. 

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Yeah, but that's a that's a big 
thing too, is I think everyone 

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at this point knows to rest 
proteins. 

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You think, you think what? 
It's duck takes so much longer. 

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Like you need to rest duck so 
much longer than you think you 

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need to. 
So yeah, again, people, you 

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think people know how to rest 
proteins. 

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But then it's just like just let
it show like and like majority 

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of the restaurants, like you'll 
see people like if there's duck 

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on the menu, like you're 
rendering those skin out before 

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service and you're like doing 
that whole process like before 

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guests even like coming to the 
restaurant because takes time 

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and then it gives you more time 
to rest and like all that kind 

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of stuff. 
You'll can I can I have a I'm 

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going to confess something you 
know, I used to tell my chefs 

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for Instagram undercook it for 
restaurant. 

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Cook it a little for Oh yeah, 
yeah, yeah, yeah. 

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For sure, if you're taking a 
photo, undercook it a little bit

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because. 
It's going to look better. 

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It's going to look better. 
Yeah, exactly. 

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It looks better for sure. 
But does it? 

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Eat better. 
No, no it does not exactly. 

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It does not exactly. 
And it's, it's, I mean, it's not

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even just duck, like it's a lot 
of proteins. 

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Like lamb is another one. 
People tend to cook that. 

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You know, you know what else? 
Octopus. 

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Most of the octopus I see on 
these these art of plating 

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websites, the fucking octopus I 
know is tough as hell. 

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Like I I could see it. 
Actually I don't. 

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I don't cook octopus or eat 
octopus anymore. 

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No, ever since like the whole 
like. 

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Documentary came to the the guy 
that I'd never saw. 

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Yeah, I haven't seen it but and 
I'm like saying I don't eat it 

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after, but like just learning 
how like intelligent of 

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creatures they are and it's 
super not sustainable. 

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I don't know. 
It's It's not sustainable to eat

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an octopus. 
Why? 

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It's just one of the, it's just 
one of those things that like 

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you can't really like, I mean, 
one, their ecosystem isn't 

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protected. 
And then two, it's not like 

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something you can like farm, 
raise and like reproduce like 

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easily. 
Oh shit, sorry. 

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It's coming off the menu ASAP. 
I mean, you know, I, I'm never, 

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I'm never going to turn to 
someone and be like, oh, you 

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piece of shit, like you're 
coconut. 

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It's just for me. 
OK, so we will talk about 

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Octopus. 
But back to but no, you're 

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you're not wrong, though people 
tend to own their crooked. 

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It's, it's one of those things 
where it just takes a long time.

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And I mean, I, I worked in 
restaurants where we did plenty 

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of octopus and generally we 
always cooked it sous video and 

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it was like 85 Celsius for like 
4 hours. 

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Like long long time. 
We would do it where we'd lay 

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the tentacles like this for 
people that are listening. 

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00:10:11,600 --> 00:10:13,840
It's like sticking your fingers 
together. 

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00:10:13,840 --> 00:10:15,480
So like, they match like a 
puzzle. 

200
00:10:15,480 --> 00:10:18,160
Yeah. 
So that when they don't curl, so

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we'd, we'd cook them in the, in 
the rationale or whatever on 

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Steam that way. 
So when when we played at the 

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Octopus, you'd have a nice 
straight tentacle versus, you 

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00:10:26,840 --> 00:10:29,640
know, they're, they curl so 
quickly, especially if you do a 

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quick dip blend. 
For sure, but. 

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I found this is nice and and 
because most octopus that you 

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get is curled up, I was like, I 
I kind of like this look. 

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It's a long. 
Tentacle. 

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00:10:40,000 --> 00:10:40,920
Yeah. 
It's very aesthetically 

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pleasing, yeah. 
For sure. 

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00:10:42,480 --> 00:10:43,960
Yeah, but people do undercook 
it. 

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00:10:43,960 --> 00:10:49,240
But you know, back to duck. 
What do you do pre rendering? 

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00:10:49,240 --> 00:10:50,840
Do you score it? 
Do you poke it? 

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00:10:50,840 --> 00:10:54,000
Do you use a brush? 
I don't, I don't score. 

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00:10:55,440 --> 00:10:59,040
I've just never been a fan. 
If anything, like poke it like, 

216
00:10:59,720 --> 00:11:02,680
yeah, like a little like sausage
poker and you just sit there and

217
00:11:02,680 --> 00:11:04,840
poke it. 
That's worked. 

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00:11:05,960 --> 00:11:08,560
I've also just done it where 
I've done nothing to it other 

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00:11:08,560 --> 00:11:10,600
than age it and like just cook 
it. 

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00:11:10,760 --> 00:11:13,880
Like if if you just know how to 
do it properly like. 

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00:11:14,440 --> 00:11:17,320
Do you prefer to roast it on the
bone for for your service when 

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00:11:17,320 --> 00:11:19,120
you're doing so? 
Roast it on the crown still, 

223
00:11:19,120 --> 00:11:21,720
yeah. 
Yeah, I just, I feel like you 

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get more flavour and again, like
I think it gives you a little 

225
00:11:24,400 --> 00:11:26,480
more wiggle room, yeah, to just 
kind of get it to where you 

226
00:11:26,480 --> 00:11:27,760
want. 
It to duck is honestly what I'm 

227
00:11:29,520 --> 00:11:31,640
I'm thinking back to when I was 
in culinary school the first 

228
00:11:31,640 --> 00:11:34,320
time I had duck and I was like. 
Wow, this is, it's one of my 

229
00:11:34,320 --> 00:11:35,800
favorite proteins. 
I agree. 

230
00:11:35,800 --> 00:11:37,200
It's one of my favorite. 
It's amazing. 

231
00:11:37,640 --> 00:11:40,400
I like all those game birds, 
squab and yeah, quail and 

232
00:11:40,400 --> 00:11:43,520
pheasant, like all that. 
Like you can just put so much 

233
00:11:43,520 --> 00:11:45,440
flavor in it, but. 
But knowing how to cook meat is 

234
00:11:45,440 --> 00:11:48,720
like it's an important skill. 
I mean, I, I think about like 

235
00:11:48,720 --> 00:11:52,280
roasting lamb and or a prime rib
or anything like that. 

236
00:11:52,280 --> 00:11:57,520
Anything that requires 
interaction with the meat 

237
00:11:57,880 --> 00:12:00,520
through stages, through the the 
temping of it. 

238
00:12:00,520 --> 00:12:03,720
Bring it up to room temp before 
you roast it, if you can, to 

239
00:12:03,720 --> 00:12:05,800
cooking it in an oven that's not
too hot. 

240
00:12:05,800 --> 00:12:09,160
So you have that end to end 
medium that you're looking for 

241
00:12:09,160 --> 00:12:13,320
the Rose and then letting it 
rest season and slicing it. 

242
00:12:13,920 --> 00:12:16,040
And then after you slice it, 
what do you do? 

243
00:12:16,040 --> 00:12:19,040
So a lot of people sometimes 
might serve it, or you might eat

244
00:12:19,040 --> 00:12:23,000
it with a little olive oil or 
fat or something. 

245
00:12:23,080 --> 00:12:25,440
Yeah, finishing salt, whatever. 
Yeah, yeah, yeah. 

246
00:12:25,680 --> 00:12:28,840
Yeah, I think I, I think a lot 
of people first of all, they 

247
00:12:28,840 --> 00:12:30,760
don't know how to cook meat like
you were saying. 

248
00:12:30,760 --> 00:12:33,320
And then they don't know those 
other steps post cooking the. 

249
00:12:33,320 --> 00:12:33,960
Meat. 
Exactly. 

250
00:12:34,320 --> 00:12:38,720
Yeah, exactly. 
Yeah, it's a lot of times 

251
00:12:38,720 --> 00:12:41,720
there's things you just learn in
restaurants and like, again, I 

252
00:12:41,720 --> 00:12:46,680
think again, being someone that 
has benefited off of social 

253
00:12:46,680 --> 00:12:50,520
media cooking, I I feel like 
social media is a big part of 

254
00:12:50,520 --> 00:12:52,200
the blame. 
I don't want to say it's all the

255
00:12:52,200 --> 00:12:55,960
blame, but it's just people see 
stuff like, Oh my God, that 

256
00:12:55,960 --> 00:12:58,280
looks like you're saying. 
It's like for the photos 

257
00:12:58,400 --> 00:13:00,880
undercooked a little bit because
it looks good and then all of a 

258
00:13:00,880 --> 00:13:03,200
sudden people eat it and they're
like, fuck, is this. 

259
00:13:03,760 --> 00:13:06,480
Yeah. 
Yeah, what, what's your, what's 

260
00:13:06,480 --> 00:13:10,160
your take on cooking meat, beef 
protein like a 5 or anything 

261
00:13:10,160 --> 00:13:13,080
like that? 
So I again, I think people tend 

262
00:13:13,080 --> 00:13:17,480
to undercook that too. 
And that's, that's one where 

263
00:13:17,480 --> 00:13:21,040
it's like once you start getting
into like the like the A5 

264
00:13:21,040 --> 00:13:23,880
Waggy's and stuff like that, 
like you're talking like 

265
00:13:23,920 --> 00:13:28,240
anywhere from like $45.00 a 
pound to like several $100 a 

266
00:13:28,240 --> 00:13:30,960
pound. 
So I think people are like 

267
00:13:31,440 --> 00:13:33,960
legitimately scared. 
Like they're just like, Oh my 

268
00:13:33,960 --> 00:13:37,440
God, this is so expensive. 
I can't overcook this, which is 

269
00:13:37,440 --> 00:13:41,080
fair, but I think people tend to
undercook that too. 

270
00:13:41,160 --> 00:13:47,000
Because with like Wagyu know 
you've had, it's just fat. 

271
00:13:47,000 --> 00:13:52,080
It's so much fat and I feel like
you need to render the fat fat 

272
00:13:52,080 --> 00:13:55,000
out a little bit more and just 
like get the proteins to a point

273
00:13:55,000 --> 00:14:00,880
where it's like nice and tender.
And again, like people might 

274
00:14:00,880 --> 00:14:02,640
come after me and be like, 
that's terrible. 

275
00:14:02,640 --> 00:14:06,880
But like I cook closer to medium
than I do rare on beef. 

276
00:14:07,200 --> 00:14:12,040
Like I, I like medium rare, but 
like, I'm not saying there's a 

277
00:14:12,040 --> 00:14:14,640
medium rare plus. 
Like, I'm not, I'm not, I don't,

278
00:14:14,760 --> 00:14:16,880
I don't believe in the plus. 
Things medium minus. 

279
00:14:16,880 --> 00:14:17,880
Those. 
Yeah, exactly. 

280
00:14:18,000 --> 00:14:20,000
Medium minus is real, medium 
rare plus does not. 

281
00:14:20,000 --> 00:14:23,400
Exist, yeah. 
But I I cook beef medium rare, 

282
00:14:23,400 --> 00:14:27,960
but like on the verge of medium.
Like like you said, Rose, nice. 

283
00:14:27,960 --> 00:14:34,720
And Rose, I just feel like 
that's the best, like best way 

284
00:14:34,720 --> 00:14:36,600
to eat it. 
Like it's just more tender in my

285
00:14:36,600 --> 00:14:37,600
opinion. 
Yeah, it is. 

286
00:14:38,200 --> 00:14:40,200
And I agree with you. 
I think a lot of I don't know 

287
00:14:40,200 --> 00:14:43,240
why we got into everything needs
to be medium rare or rare, but 

288
00:14:43,240 --> 00:14:45,480
for the eating experience, I 
blame Liver King. 

289
00:14:45,760 --> 00:14:48,600
Yeah. 
Probably, yeah, probably raw, 

290
00:14:48,960 --> 00:14:52,720
but I but I think for the for 
the the texture, yeah, I think 

291
00:14:52,720 --> 00:14:55,840
medium is like the perfect 
texture for most meats. 

292
00:14:55,840 --> 00:15:00,440
And you know, when we talk about
sous video, so like if you're 

293
00:15:00,440 --> 00:15:03,800
doing like the 60 hour short rib
or, you know, 48 hour short rib 

294
00:15:03,800 --> 00:15:06,560
or something like that, with the
intent to, you know, later on 

295
00:15:06,560 --> 00:15:09,160
serving it medium rare, cooking 
it over long. 

296
00:15:09,160 --> 00:15:12,120
So that way when you slice it, 
it has that rose still, right? 

297
00:15:14,880 --> 00:15:18,240
I, I like that texture and the 
color. 

298
00:15:18,240 --> 00:15:19,880
I don't like it. 
Too red, no. 

299
00:15:20,200 --> 00:15:23,600
Yeah, no, it's just it's chewy. 
It's not pleasant to eat. 

300
00:15:23,640 --> 00:15:25,880
No, it's like it's not. 
What? 

301
00:15:25,880 --> 00:15:32,560
What do you where do you stand 
on A5 versus not So like just a,

302
00:15:32,800 --> 00:15:36,760
a, a nice prime or Wagyu cut of 
meat. 

303
00:15:36,760 --> 00:15:40,480
Like if, if if you're in the 
restaurant and your default meat

304
00:15:40,480 --> 00:15:42,720
course, your beef course, what 
are what is your general 

305
00:15:42,720 --> 00:15:47,320
default? 
I want beef that tastes like 

306
00:15:47,320 --> 00:15:48,120
beef. 
Yeah. 

307
00:15:48,200 --> 00:15:52,760
And I feel like with A5 and 
Wagyu, you tend not to get that.

308
00:15:52,880 --> 00:15:57,000
We actually served a Wagyu at 
the restaurant. 

309
00:15:58,400 --> 00:16:04,040
RIP possible rest in peace. 
But it was a Japanese Wagyu that

310
00:16:04,040 --> 00:16:06,840
we got imported. 
It was called, it's called 

311
00:16:06,840 --> 00:16:10,040
kozatsu. 
So it's a traditional Japanese 

312
00:16:10,040 --> 00:16:12,400
Wagyu cow. 
They cross breed it with a Swiss

313
00:16:12,400 --> 00:16:16,280
sematol dairy cow. 
And they don't rate it like on 

314
00:16:16,280 --> 00:16:18,480
the traditional like scale that 
they do. 

315
00:16:18,480 --> 00:16:23,040
Like if you've ever gotten like 
true, true like Wagyu, they'll 

316
00:16:23,040 --> 00:16:26,280
send you like a certificate with
like the imprint of the cow's 

317
00:16:26,280 --> 00:16:30,520
nose on it and like all that 
information with this kind of 

318
00:16:30,520 --> 00:16:32,000
beef. 
They don't because since they 

319
00:16:32,000 --> 00:16:35,920
cross breed it, But I say, I 
like to say it tastes like beef.

320
00:16:36,120 --> 00:16:38,600
Like it's very beefy. 
It still has a lot of fat 

321
00:16:38,600 --> 00:16:42,520
marbling in it. 
So that's like 1 Wagyu of like I

322
00:16:42,520 --> 00:16:45,000
actually enjoy this. 
Other than that, like I'm not a 

323
00:16:45,000 --> 00:16:47,000
big fan of it. 
Like you're just like eating 

324
00:16:47,120 --> 00:16:50,560
fat, like and it's just like 
after enough of it, you're like,

325
00:16:50,560 --> 00:16:52,960
I feel sick. 
It's just it's fat. 

326
00:16:54,160 --> 00:16:58,040
So for me, like just give me 
some like really good, like 

327
00:16:58,120 --> 00:16:59,360
grass fed beef. 
Yeah. 

328
00:16:59,480 --> 00:17:04,040
And just like do you have? 
A cut that you you prefer for 

329
00:17:04,040 --> 00:17:09,040
tasty menu style. 
For tasty menu style, like strip

330
00:17:09,040 --> 00:17:12,440
wine usually, yeah, I'll do rib 
eye every now and then, the eye 

331
00:17:12,480 --> 00:17:15,640
or take yeah, like take the eye 
and then like take the Spinalis 

332
00:17:15,640 --> 00:17:19,000
and use that for something else.
I've done it where I've like 

333
00:17:19,160 --> 00:17:22,640
active it for the pop up you 
came to. 

334
00:17:22,960 --> 00:17:26,160
Yeah, I did 22 caps. 
That was really good. 

335
00:17:26,359 --> 00:17:28,480
Yeah, I forgot about that. 
That was really good, yeah. 

336
00:17:28,680 --> 00:17:31,480
And that that was another one 
where it was just like, I think 

337
00:17:31,480 --> 00:17:33,600
a lot of y'all were worried. 
It's like, oh man, is it going 

338
00:17:33,600 --> 00:17:35,640
to be undercooked? 
And it was like the guy who 

339
00:17:35,640 --> 00:17:37,560
cooked it, like I can't even 
take credit for it. 

340
00:17:38,240 --> 00:17:40,040
He cooked it and he's like, I'm,
I'm worried it's overcooked. 

341
00:17:40,040 --> 00:17:41,160
I was like, this is perfect, 
trust me. 

342
00:17:41,320 --> 00:17:43,160
And I like cut into it. 
I was like, perfect, yeah, 

343
00:17:44,240 --> 00:17:45,720
perfect. 
But yeah, go. 

344
00:17:45,800 --> 00:17:48,120
I, I like stripping on like rib 
eye cap, but it's just like 

345
00:17:48,360 --> 00:17:50,720
pretty. 
And then again, repurposing like

346
00:17:50,920 --> 00:17:52,320
the Spinalis or anything like 
that. 

347
00:17:52,400 --> 00:17:57,200
One piece of meat that I hate to
say I haven't cooked a ton was 

348
00:17:57,200 --> 00:18:01,720
the picanha. 
I've never really messed with 

349
00:18:01,720 --> 00:18:03,640
that. 
People who have cooked it, 

350
00:18:03,640 --> 00:18:05,920
they're like, it's so cool once 
you know how to cook it. 

351
00:18:05,920 --> 00:18:07,480
Yeah, I've never. 
There's a bit of a learning 

352
00:18:07,480 --> 00:18:09,040
curve there. 
That's what I've heard, yeah. 

353
00:18:09,080 --> 00:18:10,120
Like it's. 
It's tricky. 

354
00:18:10,160 --> 00:18:13,200
I I, I cooked it for an event 
and it was perfect. 

355
00:18:13,240 --> 00:18:15,000
Yeah. 
And then I. 

356
00:18:15,680 --> 00:18:18,800
Thought. 
OK, it it goes really unperfect.

357
00:18:18,800 --> 00:18:21,400
If it's under. 
Like almost like duck, right? 

358
00:18:21,400 --> 00:18:23,840
It's almost like, oh, it's 
almost inedible if it's rare. 

359
00:18:24,520 --> 00:18:26,400
Hanger Steak's another one. 
Hanger steak's another great 

360
00:18:26,400 --> 00:18:27,800
example. 
Yeah, yeah. 

361
00:18:28,680 --> 00:18:33,720
And understanding that each, 
each one has a different a, a, a

362
00:18:33,720 --> 00:18:36,000
different way to serve it. 
Like there's this, this moment 

363
00:18:36,000 --> 00:18:38,320
where it's like that is that is 
the perfect. 

364
00:18:38,640 --> 00:18:40,600
We saw it on it. 
Yeah, yeah, yeah. 

365
00:18:41,840 --> 00:18:45,400
When you're when you're serving 
meat, what is like, what's your 

366
00:18:45,400 --> 00:18:48,080
process? 
So you're, you're, how do you 

367
00:18:48,080 --> 00:18:49,400
like to cook it? 
First of all, I guess that would

368
00:18:49,400 --> 00:18:53,640
be the. 
I like to cook it on on grill. 

369
00:18:54,080 --> 00:18:58,360
I like growing proteins. 
I like growing like majority of 

370
00:18:58,360 --> 00:19:00,560
things like vegetables, 
proteins. 

371
00:19:01,160 --> 00:19:03,120
If I can put it on the grill, 
I'm probably going to put it on 

372
00:19:03,120 --> 00:19:05,280
the grill do. 
You have a specific type. 

373
00:19:06,640 --> 00:19:11,080
I mean, I like the beach Auton 
it's it burns super hot and it 

374
00:19:11,280 --> 00:19:14,760
burns almost smokeless. 
I also like cooking over like 

375
00:19:14,760 --> 00:19:18,720
embers of like wood. 
And you know, I know there's an 

376
00:19:18,720 --> 00:19:20,800
argument for people. 
It's like it's a waste of time. 

377
00:19:20,800 --> 00:19:24,480
You're sitting there with like 
that little fan And I, I don't 

378
00:19:24,480 --> 00:19:28,560
think fans are like, don't get 
me wrong, I definitely like see 

379
00:19:28,560 --> 00:19:30,360
the people with the fan in their
back pocket. 

380
00:19:30,360 --> 00:19:33,240
If I I've had cooks like come in
and they put I'm like, get that 

381
00:19:33,760 --> 00:19:35,960
out of your that's stupid. 
Get it the fuck out of your 

382
00:19:35,960 --> 00:19:39,720
apron. 
But I feel like if you just know

383
00:19:39,720 --> 00:19:44,480
how to control like the flame in
the heat, you don't really need 

384
00:19:44,480 --> 00:19:46,120
that. 
Like you do see people sitting 

385
00:19:46,120 --> 00:19:49,360
there like non-stop. 
And it's like, learn to control 

386
00:19:49,360 --> 00:19:50,680
it. 
Learn how to like move it 

387
00:19:50,680 --> 00:19:52,280
around. 
It's a living and breathing 

388
00:19:52,280 --> 00:19:54,080
thing. 
Like fire is a living thing. 

389
00:19:54,080 --> 00:19:55,800
It needs oxygen to breathe and 
live. 

390
00:19:56,240 --> 00:19:59,160
So as long as you know how to 
like, move it around and rotate 

391
00:19:59,160 --> 00:20:03,120
and like get the like. 
The soot out of there that wants

392
00:20:03,120 --> 00:20:08,120
to like absolutely smother it. 
I don't know that way but. 

393
00:20:08,600 --> 00:20:10,880
And and then from from there, 
what's your process after? 

394
00:20:11,000 --> 00:20:13,880
Do you have like a typical 
standard method is a rest? 

395
00:20:14,600 --> 00:20:16,400
What's your rest ratio if you 
have one? 

396
00:20:16,400 --> 00:20:19,760
Or do you just intuitively know,
like when you're teaching cooks 

397
00:20:20,160 --> 00:20:23,560
to cook meat, what is the, when 
you tell them we're training you

398
00:20:23,560 --> 00:20:26,320
this, what you do, you've got it
cooked, you control the fire, 

399
00:20:26,360 --> 00:20:28,000
it's perfectly cooked. 
Where do you go next? 

400
00:20:28,560 --> 00:20:32,760
I mean, for me, I feel like I 
just like intuitively know at 

401
00:20:32,760 --> 00:20:35,320
this point. 
It's the same with like cooking 

402
00:20:35,320 --> 00:20:39,880
it to a temperature like I've 
never, ever, ever needed like an

403
00:20:39,880 --> 00:20:43,520
internal probe thermometer where
it's like, oh, it's perfectly 

404
00:20:43,520 --> 00:20:46,760
135°. 
Like I've always just been able.

405
00:20:46,760 --> 00:20:49,000
Not always, but like I've got no
point where I can like feel it. 

406
00:20:49,000 --> 00:20:51,720
And then I like hate testers 
where it's just like sticking 

407
00:20:51,720 --> 00:20:53,400
in. 
And I've gotten to the point 

408
00:20:53,400 --> 00:20:56,760
where I like use here because, I
mean, I learned cake testers 

409
00:20:56,760 --> 00:20:59,440
where you put it like at the 
bottom of your lip and then 

410
00:20:59,440 --> 00:21:01,080
people see that and like, it's 
gross. 

411
00:21:01,080 --> 00:21:03,720
All right. 
I just so like, I, I tend to put

412
00:21:03,720 --> 00:21:06,640
it like right here because it's 
sensitive there as well. 

413
00:21:06,720 --> 00:21:13,440
Not quite as sensitive here, but
and then resting, I don't know, 

414
00:21:13,440 --> 00:21:20,120
I, I feel like I've gotten to 
like maybe like 20% of the 

415
00:21:20,120 --> 00:21:21,920
cooked time. 
Like if it takes you like 20 to 

416
00:21:21,920 --> 00:21:24,200
25 minutes to like cook 
something like rest it for like 

417
00:21:24,280 --> 00:21:27,360
at least 5-5 minutes, 5 to 10 
minutes. 

418
00:21:28,320 --> 00:21:31,160
Do you rest it in fat or dry? 
Anything. 

419
00:21:31,160 --> 00:21:36,360
I It depends on the restaurant. 
So like again, at pasta bar, 

420
00:21:36,360 --> 00:21:38,560
like space was very, very 
limited there. 

421
00:21:39,320 --> 00:21:41,760
So we didn't have space to like 
set up different fat resting 

422
00:21:41,760 --> 00:21:43,520
areas. 
I love resting proteins that 

423
00:21:43,520 --> 00:21:45,240
were like resting it in its own 
fat. 

424
00:21:45,240 --> 00:21:47,400
It's so cool and it just imparts
more flavour. 

425
00:21:48,240 --> 00:21:51,160
But more often than not just dry
rest just like put it in like a 

426
00:21:51,160 --> 00:21:54,000
warm place. 
So it doesn't like like you're 

427
00:21:54,000 --> 00:21:56,600
putting it over somewhere 
underneath like an AC vent and 

428
00:21:56,600 --> 00:22:00,320
you're just like doing absolute 
opposite of what you want it to 

429
00:22:00,320 --> 00:22:02,560
do. 
So I usually just like have like

430
00:22:02,640 --> 00:22:05,560
a shelf above like the grill or 
the stove and like rest it up 

431
00:22:05,560 --> 00:22:10,600
there. 
And then so once it's like ready

432
00:22:10,600 --> 00:22:13,360
to like go to the plate, it's 
like, OK, flash it in the oven 

433
00:22:13,360 --> 00:22:15,720
for a second. 
Just like get a little more heat

434
00:22:15,720 --> 00:22:19,080
on it, slice, send it up. 
I always like to send it up on 

435
00:22:19,080 --> 00:22:21,720
like a sea fold. 
So like if anything drips off 

436
00:22:21,720 --> 00:22:25,320
like brushing it like some fats,
always nice, get like a nice 

437
00:22:25,320 --> 00:22:27,440
like Sheen on it, put a little 
more flavour on it. 

438
00:22:28,960 --> 00:22:31,320
And then just some, like 
finishing sea salt. 

439
00:22:31,320 --> 00:22:32,960
Maldon. 
Jacobson, yeah. 

440
00:22:32,960 --> 00:22:35,040
Jacobson, Maldon, One of those 
two. 

441
00:22:35,520 --> 00:22:39,680
Yeah, when it comes to, you 
know, so we're kind of talking 

442
00:22:39,680 --> 00:22:41,200
about this. 
You mentioned that I went to one

443
00:22:41,200 --> 00:22:42,760
of your pop ups, which was 
really great, by the way. 

444
00:22:42,760 --> 00:22:44,720
Yeah, it was really, really 
good. 

445
00:22:44,720 --> 00:22:49,560
It was fun too. 
What do you how do you design A 

446
00:22:49,560 --> 00:22:51,200
tasting menu? 
I have a lot of opinions on 

447
00:22:51,200 --> 00:22:53,200
tasting menus. 
I know you know that, right? 

448
00:22:54,440 --> 00:22:57,000
I do like tasting menus and I 
love that style of food. 

449
00:22:57,720 --> 00:23:00,960
My thing is, I don't know how we
got to the point where we have, 

450
00:23:01,240 --> 00:23:03,440
you know, restaurants that are 
serving 30 courses. 

451
00:23:04,000 --> 00:23:06,840
And seven hour experience. 
Like, I don't, I don't want 

452
00:23:06,840 --> 00:23:07,960
that. 
Honestly. 

453
00:23:07,960 --> 00:23:12,080
I, I, I look at it from the 
standpoint of what do I want 

454
00:23:12,120 --> 00:23:14,240
today? 
As you know, the person that I 

455
00:23:14,240 --> 00:23:19,880
am today who is, you know, still
a chef, kind of loves food and 

456
00:23:19,880 --> 00:23:23,240
has a lot of friends that like 
to be creative and cook that 

457
00:23:23,240 --> 00:23:26,240
way. 
I don't want to spend more than 

458
00:23:26,240 --> 00:23:28,080
2 1/2 hours at the table for me.
Agreed. 

459
00:23:28,360 --> 00:23:30,640
Yeah, agree. 
I mean, so when you're designing

460
00:23:30,640 --> 00:23:31,920
now, like, what are you, what 
are you thinking? 

461
00:23:31,920 --> 00:23:36,200
What's your What's your current 
take on designing your future 

462
00:23:36,200 --> 00:23:41,680
tasting menus? 
For me, timing, yeah, timing is 

463
00:23:41,680 --> 00:23:44,080
like #1 I, I couldn't agree 
more. 

464
00:23:44,080 --> 00:23:49,720
Like I, I don't know if I'm like
an undiagnosed like ADHD type 

465
00:23:49,720 --> 00:23:52,960
kid that just hated school and 
couldn't sit still And like, 

466
00:23:53,160 --> 00:23:56,120
that's why I love kitchens, But 
like, I legit like if I'm 

467
00:23:56,120 --> 00:23:59,080
sitting in one place too long, I
start getting like anxious. 

468
00:23:59,120 --> 00:24:02,040
Like I'm just like, I got it. 
I got to get out of here. 

469
00:24:02,120 --> 00:24:04,520
This is terrible. 
Doesn't matter how great the 

470
00:24:04,520 --> 00:24:06,720
experience, like how warm and 
hospitable everyone is. 

471
00:24:06,720 --> 00:24:10,000
It's like, I'm over this. 
I got things to do, even if it's

472
00:24:10,000 --> 00:24:15,840
just like watching TV. 
So timing is a big one, making 

473
00:24:15,840 --> 00:24:19,680
sure you're not necessarily like
stuffed at the end of the meal, 

474
00:24:19,680 --> 00:24:23,880
but like satiated and like full 
because I mean, if you're going 

475
00:24:23,880 --> 00:24:26,800
to eat food, you're probably 
hungry and like, if you leave 

476
00:24:27,200 --> 00:24:29,000
and it's like the, it's the big 
like. 

477
00:24:29,280 --> 00:24:31,720
You you go to the drive through 
afterwards, Yeah, you don't want

478
00:24:31,720 --> 00:24:33,320
that. 
The amount of people that like, 

479
00:24:33,880 --> 00:24:39,400
I've like gotten into it on like
Instagram comments sections, 

480
00:24:39,400 --> 00:24:43,120
which I don't know why I still 
do anymore, but I just like 

481
00:24:43,120 --> 00:24:46,000
there's certain days where it's 
like called me on the wrong day.

482
00:24:46,000 --> 00:24:49,040
So it's funny because you've 
done this, but I know I won't 

483
00:24:49,040 --> 00:24:51,680
say who, but a lot of other 
chefs have done this to me. 

484
00:24:51,680 --> 00:24:53,600
Like they'll message me. 
Do you know this motherfucker? 

485
00:24:53,680 --> 00:24:57,280
Oh yeah, I did that to you once.
I was like, what is this fucker?

486
00:24:59,120 --> 00:25:01,720
And so, yeah, there's definitely
been times where I've gotten in 

487
00:25:01,720 --> 00:25:04,480
the comments with people and. 
I'm just like, like, stop it. 

488
00:25:04,480 --> 00:25:05,720
Don't, don't, don't, don't feed 
them. 

489
00:25:05,760 --> 00:25:08,920
Yeah, yeah. 
But I mean, you said it before, 

490
00:25:08,920 --> 00:25:11,960
it's like all of us love drama. 
Like we just love drama in 

491
00:25:11,960 --> 00:25:15,600
kitchens, so it's hard to avoid 
that sometimes. 

492
00:25:15,640 --> 00:25:19,360
But no, I mean, I've gotten into
it with people who are like, 

493
00:25:20,000 --> 00:25:23,600
again, like I've done videos on 
Instagram where it's like I do a

494
00:25:23,600 --> 00:25:25,960
dish and it's like people are 
like, Oh my God, that's so 

495
00:25:25,960 --> 00:25:27,000
small. 
I'm like, well, you know, this 

496
00:25:27,000 --> 00:25:29,400
is like a dish I would serve in 
a tasting many restaurant. 

497
00:25:29,400 --> 00:25:31,040
They're like, yeah, and I'd need
a burger afterwards. 

498
00:25:31,040 --> 00:25:33,960
It's like, have you ever eaten 
at my restaurant? 

499
00:25:33,960 --> 00:25:38,200
Like, no, then shut the fuck up.
Like I don't want to hear your 

500
00:25:38,200 --> 00:25:39,520
opinion. 
And like, if you've never eaten 

501
00:25:39,520 --> 00:25:44,200
at my restaurant, like I never, 
ever, ever had anyone like come 

502
00:25:44,200 --> 00:25:47,080
into a tasting menu restaurant 
that I've ran and been like, I'm

503
00:25:47,080 --> 00:25:49,880
still hungry. 
Like actually I had one guy but 

504
00:25:49,880 --> 00:25:52,080
he was like gross how much he 
ate it. 

505
00:25:52,520 --> 00:25:54,320
Was like. 
I thought I was going to be full

506
00:25:54,320 --> 00:25:57,400
and I gave him like 2-3 more 
extra courses. 

507
00:25:57,400 --> 00:25:59,040
Like I'm still hungry. 
I'm like, I got nothing for you 

508
00:25:59,040 --> 00:26:04,560
about like you're just weird. 
So yeah, making sure that it's 

509
00:26:04,560 --> 00:26:08,440
enough Food First off. 
And you know, it's different 

510
00:26:08,440 --> 00:26:12,600
because I've eaten at tasty menu
restaurants where it's like 15 

511
00:26:12,600 --> 00:26:15,960
plus courses and like some 
dishes come out and it's like a 

512
00:26:15,960 --> 00:26:18,400
bite. 
And it's not like a canopy. 

513
00:26:18,400 --> 00:26:21,040
Like you get your canapes and 
then there's like dishes that 

514
00:26:21,040 --> 00:26:23,040
come out and like sometimes 
there's a dish that's like one 

515
00:26:23,040 --> 00:26:24,320
bite. 
You're like, how many get full 

516
00:26:24,320 --> 00:26:28,280
on this? 
But just builds up and it's just

517
00:26:28,280 --> 00:26:30,800
like at the end of it you're 
like, OK, that was enough like 1

518
00:26:30,800 --> 00:26:34,320
biters that I was full. 
I've also eaten a tasty menu 

519
00:26:34,320 --> 00:26:35,720
restaurant where I was like, I'm
legit hungry. 

520
00:26:37,640 --> 00:26:44,400
But then after that, I don't, I 
don't necessarily feel like I'm 

521
00:26:44,400 --> 00:26:47,160
telling a story with my food. 
I know there's like definitely 

522
00:26:47,160 --> 00:26:50,600
chefs out there that their 
restaurants and their tasting 

523
00:26:50,600 --> 00:26:53,920
menus are like built off of like
I'm telling you a story. 

524
00:26:54,720 --> 00:26:57,520
I think Dominique Crenn's like a
perfect example. 

525
00:26:57,520 --> 00:27:00,760
Italiate Crenn. 
Like I've never eaten there, but

526
00:27:00,760 --> 00:27:03,240
people who have eaten there told
me it's just like the menus like

527
00:27:03,240 --> 00:27:06,360
a poem and like she's got like a
story to tell about her 

528
00:27:06,360 --> 00:27:09,360
childhood and stuff like that. 
I didn't grow up in France. 

529
00:27:09,360 --> 00:27:10,560
I didn't grow up in like some 
cool. 

530
00:27:10,560 --> 00:27:15,440
Like, I don't know, I'm like 
just a normal weird white guy. 

531
00:27:15,520 --> 00:27:18,240
Like I don't really have like 
some cool like story to tell. 

532
00:27:18,240 --> 00:27:24,880
But I like to cook food that 
I've just eaten and learned from

533
00:27:24,880 --> 00:27:27,440
other people, like in my 20 year
career. 

534
00:27:28,840 --> 00:27:31,440
And I just like to take people 
on like a journey rather than 

535
00:27:31,440 --> 00:27:34,480
like a story. 
You know, if you eat at one of 

536
00:27:34,480 --> 00:27:36,840
my restaurants, some people like
hate it. 

537
00:27:36,840 --> 00:27:40,520
They're like, there was like 
nothing that tied it together. 

538
00:27:40,520 --> 00:27:44,400
Like it was just like we went 
from like Japan to Thailand to 

539
00:27:44,400 --> 00:27:48,640
France to the Middle East like, 
and it's just like, what the 

540
00:27:48,640 --> 00:27:51,560
hell. 
But some people are like, wow, I

541
00:27:51,560 --> 00:27:53,000
just like went on a journey and 
like. 

542
00:27:53,400 --> 00:27:56,160
When I ate your tasty menu, I I 
thought it was exceptional. 

543
00:27:56,240 --> 00:28:01,120
And I think, I mean, this is 
just me, but hopefully when I 

544
00:28:01,120 --> 00:28:03,000
say it will be more than just 
me, because I know a lot of 

545
00:28:03,000 --> 00:28:05,840
people feel like this, like I, I
sometimes want less story, more 

546
00:28:05,840 --> 00:28:08,640
delicious, like I want it to 
taste good more than I care 

547
00:28:08,640 --> 00:28:10,440
about the story to be to be 
honest with you, that's. 

548
00:28:10,440 --> 00:28:12,720
Kind of where I'm at. 
And your food was that like your

549
00:28:12,720 --> 00:28:16,000
food was like, like, here's the 
I remember. 

550
00:28:16,000 --> 00:28:17,920
It was like a maybe it was tuna 
with Froot Loops. 

551
00:28:17,920 --> 00:28:20,120
It wasn't Froot Loops. 
But they looked like little all 

552
00:28:20,120 --> 00:28:22,200
the pickled vegetables. 
Yeah, it was like that was that 

553
00:28:22,200 --> 00:28:23,960
was a fucking banger. 
It was it was good. 

554
00:28:24,200 --> 00:28:29,760
And the caramel that you made on
on another dessert course also 

555
00:28:29,760 --> 00:28:33,200
is like, it's like, I want that.
I want to try the food and be 

556
00:28:33,200 --> 00:28:37,200
like, that's fucking good. more 
than I like, like, oh, that's 

557
00:28:37,200 --> 00:28:41,120
OK, but that's a good story. 
I don't. 

558
00:28:41,120 --> 00:28:43,640
I give a fuck about the story 
and I don't really know. 

559
00:28:43,880 --> 00:28:44,960
I don't want anyone. 
Yeah, I don't. 

560
00:28:45,200 --> 00:28:47,760
Want to knock anyone who's like,
I have a story to tell. 

561
00:28:47,760 --> 00:28:49,800
Like, I think that's cool. 
I think it's cool when people 

562
00:28:49,800 --> 00:28:50,720
have. 
I just don't. 

563
00:28:50,840 --> 00:28:52,600
I don't. 
I'm like, just I just want to. 

564
00:28:52,880 --> 00:28:56,000
And then then that's when it 
segues into like, delicious 

565
00:28:56,000 --> 00:28:57,840
food. 
Yeah, sure, make it delicious. 

566
00:28:57,840 --> 00:29:02,200
Your story tastes like shit. 
Great story though. 

567
00:29:02,200 --> 00:29:05,280
Great. 
Story Bud, your duck was 

568
00:29:05,280 --> 00:29:10,640
undercooked, but no like and 
then like that's like creating a

569
00:29:10,640 --> 00:29:14,680
tasting menu like the last and 
probably the most important part

570
00:29:14,680 --> 00:29:20,160
is just making it delicious Like
I think a lot of chefs, myself 

571
00:29:20,160 --> 00:29:22,240
included, like always got 
wrapped up and they're like, oh,

572
00:29:22,240 --> 00:29:25,120
it'd be so cool to do this dish 
and like the technique behind it

573
00:29:25,120 --> 00:29:26,960
and like all that it's like cool
is it delicious? 

574
00:29:27,520 --> 00:29:29,160
No, then get the fuck off the 
menu. 

575
00:29:29,320 --> 00:29:36,680
Like and I think if someone can 
do a 30 course tasting menu 

576
00:29:36,680 --> 00:29:39,080
where everything is delicious, 
more power to them. 

577
00:29:39,320 --> 00:29:41,840
And like I'm like, that's 
fucking impressive. 

578
00:29:42,160 --> 00:29:49,160
But for me it's like, I like the
realm of like 5 to 9 courses 

579
00:29:49,600 --> 00:29:54,920
because it's easier to make 5 to
9 courses all delicious. 

580
00:29:54,920 --> 00:29:57,920
Once you start getting into like
12:15, it's like you're probably

581
00:29:57,920 --> 00:29:59,880
going to throw some things in 
there and it's like, I know 

582
00:29:59,880 --> 00:30:01,560
you've eaten meals. 
I've eaten meals where it's 

583
00:30:01,560 --> 00:30:05,240
like, I don't really remember. 
Like I don't really remember 

584
00:30:05,240 --> 00:30:06,560
everything. 
Like there were some bites that 

585
00:30:06,560 --> 00:30:09,800
were like, it's good, Yeah, 
technique was fine, everything 

586
00:30:09,800 --> 00:30:13,120
was cooked properly. 
But it's just like, didn't 

587
00:30:13,120 --> 00:30:14,360
fucking resonate. 
Yeah, it was. 

588
00:30:14,440 --> 00:30:16,000
It was. 
It's almost like an unnecessary 

589
00:30:16,000 --> 00:30:17,200
vanity. 
Exactly. 

590
00:30:17,440 --> 00:30:22,040
And I mean, we're all guilty of 
this show, so I'm super guilty 

591
00:30:22,080 --> 00:30:23,120
of. 
It all of us. 

592
00:30:23,120 --> 00:30:27,200
Yeah, it's just like, I mean, 
when you start cooking at this 

593
00:30:27,200 --> 00:30:30,840
level, like you'd be lying if 
you didn't say it was not ego 

594
00:30:30,840 --> 00:30:33,160
driven. 
Like it's 100% ego driven 

595
00:30:33,160 --> 00:30:37,840
cooking. 
But it, it's learning to like 

596
00:30:38,200 --> 00:30:42,080
when, when you realize that 
like, oh shit, my ego's getting 

597
00:30:42,080 --> 00:30:45,560
a little too involved and like, 
I just need to like take a step 

598
00:30:45,560 --> 00:30:47,320
back or like calm. 
It down a little. 

599
00:30:47,480 --> 00:30:48,640
It's, it's definitely 
expressive. 

600
00:30:48,840 --> 00:30:50,960
Yeah, it's, it's, it's 
definitely expressive. 

601
00:30:50,960 --> 00:30:53,400
But there there could be a point
where it's expressive to the 

602
00:30:53,400 --> 00:30:55,520
point of detriment. 
Yeah, absolutely. 

603
00:30:56,000 --> 00:30:57,240
Absolutely. 
Yeah. 

604
00:30:58,160 --> 00:31:01,240
When, when you're structuring 
your tasting menus for people 

605
00:31:02,040 --> 00:31:05,680
that are listening, how do you, 
how do you typically begin? 

606
00:31:05,680 --> 00:31:10,320
Do you have a methodology like, 
OK, we want to start cold and 

607
00:31:10,320 --> 00:31:14,240
then we're building to maybe 
it's spice levels or what are 

608
00:31:14,240 --> 00:31:16,440
some of the things that you're 
thinking about when you're when 

609
00:31:16,440 --> 00:31:17,440
you're building your tasting 
menu? 

610
00:31:19,240 --> 00:31:24,520
So I always start with canopies.
I I just, it's a nice fun way to

611
00:31:24,520 --> 00:31:27,920
start the meal. 
One of the ones I do is the 

612
00:31:27,920 --> 00:31:29,480
Taco. 
Yeah, delicious. 

613
00:31:29,600 --> 00:31:33,120
I remember I said it and I've 
said it on like social media and

614
00:31:33,120 --> 00:31:37,560
stuff that I've done recently 
where I'll say it again. 

615
00:31:37,560 --> 00:31:39,880
Like I never thought I was going
to have like a signature thing. 

616
00:31:40,160 --> 00:31:41,920
And I said it at the Papa. 
I was like, this is turning into

617
00:31:41,920 --> 00:31:43,520
that. 
I remember you were like pretty 

618
00:31:43,520 --> 00:31:45,000
bold. 
Like pretty bold for you to say 

619
00:31:45,000 --> 00:31:46,120
that better be fucking 
delicious. 

620
00:31:47,440 --> 00:31:49,200
And I stand behind it like it's 
one of those. 

621
00:31:49,200 --> 00:31:51,280
It's a fun bite. 
And it's fucking delicious. 

622
00:31:51,280 --> 00:31:54,240
Thank you. 
So like that's one, it's like 

623
00:31:54,240 --> 00:31:55,040
it's never going to. 
Leave. 

624
00:31:55,040 --> 00:31:56,680
So for people that don't know 
that bite, what is it? 

625
00:31:57,080 --> 00:32:03,480
So it's a tiny little Taco. 
It's not traditional. 

626
00:32:03,640 --> 00:32:05,880
The Taco shell itself is super 
not traditional. 

627
00:32:05,880 --> 00:32:10,000
It's just a tweel. 
So we make or I make restaurants

628
00:32:10,000 --> 00:32:13,440
closed. 
I make a tweel batter out of 

629
00:32:13,760 --> 00:32:17,400
dried cilantro and then another 
one out of reverse to Chili's. 

630
00:32:18,600 --> 00:32:22,840
And then there's like a super 
cool Taco mold that got from 

631
00:32:22,840 --> 00:32:27,880
mold brothers, mold brothers and
it's just layering it. 

632
00:32:27,880 --> 00:32:30,760
So we put like the green batter 
down and then the red batter. 

633
00:32:30,760 --> 00:32:34,200
So then when it's done cooking 
and like shaping and all that, 

634
00:32:34,520 --> 00:32:37,360
you see like a green and a red. 
So like you look at it like, oh,

635
00:32:37,360 --> 00:32:40,680
this is cool. 
And then filled with for the pop

636
00:32:40,680 --> 00:32:42,480
up. 
I think that did grill beef. 

637
00:32:43,120 --> 00:32:46,200
Yeah, I think so. 
I I jump back and forth from 

638
00:32:46,200 --> 00:32:50,920
like grilled pork to grilled 
beef, but put a dry rub on it, 

639
00:32:50,920 --> 00:32:56,240
grow it, and then I toss it in a
salsa Verde and then a grilled 

640
00:32:56,240 --> 00:33:01,200
pineapple aioli and then top it 
with some brown butter fried 

641
00:33:01,200 --> 00:33:03,200
shallots. 
So again, it's like. 

642
00:33:03,280 --> 00:33:05,120
I'll put a, I'll put an image. 
I think I have the photos. 

643
00:33:05,120 --> 00:33:06,600
I'll put an image up there when 
you're talking. 

644
00:33:06,800 --> 00:33:09,720
It's it's super delicious. 
But it's, it's, it kind of 

645
00:33:10,400 --> 00:33:14,560
epitomizes my cooking where it's
a lot of different like 

646
00:33:14,680 --> 00:33:17,960
techniques involved, but then 
it's like different cultures. 

647
00:33:17,960 --> 00:33:22,520
And like, I don't want to say I 
do fusion cooking, but like, at 

648
00:33:22,520 --> 00:33:26,160
the heart of it is like fusing 
to like there's a lot of French 

649
00:33:26,160 --> 00:33:28,920
technique behind it, but then 
there's a lot of like Mexican 

650
00:33:28,920 --> 00:33:32,920
and Latin flavors in it, which 
is like some of my favorite food

651
00:33:32,920 --> 00:33:35,880
in the world. 
Well, it's just a fun bite. 

652
00:33:35,880 --> 00:33:37,800
It's really pretty. 
And it's like you look at it and

653
00:33:37,800 --> 00:33:39,560
you're like, oh, this is cute 
little Taco. 

654
00:33:39,560 --> 00:33:42,560
And then you take a bite out of 
it and it's just like packed 

655
00:33:42,560 --> 00:33:45,120
with flavors, like 1-2 bites, 
just packed with flavors. 

656
00:33:45,120 --> 00:33:52,080
So starting with the canapes, 
and it's always a good like test

657
00:33:52,280 --> 00:33:56,520
for a canopy is like if you eat 
it and you want like 10 to 20 

658
00:33:56,520 --> 00:34:00,040
more of them, Yeah, good, good. 
Run it. 

659
00:34:01,440 --> 00:34:03,360
So like just like starting off 
the meal or something. 

660
00:34:03,360 --> 00:34:05,080
It's like, fuck, that was 
delicious. 

661
00:34:06,640 --> 00:34:09,000
And then starting like actual 
plated courses. 

662
00:34:09,000 --> 00:34:13,440
I always like to start cold. 
I always usually start with like

663
00:34:13,440 --> 00:34:16,920
a salad and the salad I did. 
For Oh shit, I forgot about the 

664
00:34:16,920 --> 00:34:20,239
salad. 
So again, I hate to I keep 

665
00:34:20,400 --> 00:34:22,800
referencing for people that were
thinking like we didn't fucking 

666
00:34:22,800 --> 00:34:25,760
eat it, but you made the salad. 
And I got to tell you like I'm 

667
00:34:25,760 --> 00:34:28,480
not a fan of salad. 
Like I'm, I'm not. 

668
00:34:28,679 --> 00:34:30,320
I like when someone sends me a 
salad. 

669
00:34:30,320 --> 00:34:34,120
I remember Jacob, you know, my 
my former chef, as soon as he 

670
00:34:34,120 --> 00:34:36,639
got free, the first thing he'd 
put on social media was a salad.

671
00:34:36,639 --> 00:34:39,000
I remember calling him like 
you're you're going to fucking 

672
00:34:39,000 --> 00:34:41,400
start creating content and the 
first thing you do is a salad. 

673
00:34:41,400 --> 00:34:42,480
Like I start talking shit to 
them. 

674
00:34:42,719 --> 00:34:45,760
But your salad, I remember I was
so mad when I got it, but it was

675
00:34:45,760 --> 00:34:48,400
so fucking good. 
I was like, that was actually 

676
00:34:48,400 --> 00:34:51,080
one of the best courses was that
salad and I did not want to like

677
00:34:51,080 --> 00:34:53,560
have the sun. 
Jokes on it, fucking banger the 

678
00:34:53,560 --> 00:34:54,520
dressing it was. 
Great. 

679
00:34:54,520 --> 00:34:56,880
Yeah. 
And it's one of those things 

680
00:34:56,880 --> 00:35:00,120
too, where you look at it and 
like, like, how is this a salad?

681
00:35:00,120 --> 00:35:02,680
Like it 'cause I mean you think 
salad and you think like 

682
00:35:02,800 --> 00:35:05,960
lettuces and like tossed on a 
dressing and then there might be

683
00:35:05,960 --> 00:35:10,040
some crispy stuff on it. 
But like kind of take that where

684
00:35:10,040 --> 00:35:14,160
it's like a super, like there's 
nothing wrong with salads in 

685
00:35:14,160 --> 00:35:16,720
general. 
Like I love eating salads, like 

686
00:35:16,760 --> 00:35:21,200
making salad for family meal. 
Like I love because there's so 

687
00:35:21,200 --> 00:35:23,160
much you can do with it. 
Like making the dressing super 

688
00:35:23,160 --> 00:35:26,160
bright and acidic and then like 
the proper greens where it's 

689
00:35:26,160 --> 00:35:28,840
like crispy and crunchy and like
putting texture on it and all 

690
00:35:28,840 --> 00:35:32,080
that kind of stuff. 
Like when I go to like certain 

691
00:35:32,080 --> 00:35:34,760
restaurants, I'm like, Oh yeah, 
I'll, I'll order like a really 

692
00:35:34,760 --> 00:35:38,320
good Caesar salad, my jam. 
Well, like going to a tasting 

693
00:35:38,320 --> 00:35:41,360
menu and if you're like a salad,
you're like, what the fuck are 

694
00:35:41,360 --> 00:35:46,320
you giving me a salad? 
So it was like, how do you do 

695
00:35:46,320 --> 00:35:48,840
something that's just like 
different, different textures, 

696
00:35:48,840 --> 00:35:50,800
different techniques, different 
cooking styles. 

697
00:35:50,800 --> 00:35:54,920
So with that one is like, all 
right, we're going to grill 

698
00:35:54,920 --> 00:35:56,600
things, we're going to ferment 
things, we're going to pickle 

699
00:35:56,600 --> 00:35:58,080
things, we're going to fry 
things. 

700
00:35:58,080 --> 00:36:02,400
There's a crumble like it's just
like so many different things 

701
00:36:02,400 --> 00:36:06,240
and like textures and flavors. 
And then like, yeah, any good 

702
00:36:06,240 --> 00:36:08,720
salad is like a great dressing. 
And what was what was the 

703
00:36:08,720 --> 00:36:11,560
dressing on that one? 
So it was Granny Smith apples. 

704
00:36:11,560 --> 00:36:13,560
That's right, juice Granny Smith
apples. 

705
00:36:13,560 --> 00:36:20,440
And then we make an oil out of 
basil, tarragon and dill, and 

706
00:36:20,440 --> 00:36:23,520
then just like emulsify that 
this is bright. 

707
00:36:23,560 --> 00:36:27,320
Green yeah, with. 
An apple vinegar that we made. 

708
00:36:27,320 --> 00:36:30,640
So it's just like apple and 
herbs and it's like super bright

709
00:36:30,640 --> 00:36:32,960
and like all that super 
delicious. 

710
00:36:32,960 --> 00:36:35,760
Thank you. 
So yeah, starting with a salad 

711
00:36:36,240 --> 00:36:41,000
and then more often than not, 
like I feel like I have like an 

712
00:36:41,000 --> 00:36:43,720
outline for like tasting menus 
where it's like cool salad, then

713
00:36:43,720 --> 00:36:47,800
crudo course. 
And then after that, I kind of 

714
00:36:47,800 --> 00:36:51,320
like doing dishes where it's 
like cold, but also there's a 

715
00:36:51,320 --> 00:36:54,920
hot element to it where it's 
like I'm plating up something 

716
00:36:54,920 --> 00:36:58,280
that's probably room temperature
and then I'm pouring like a 

717
00:36:58,560 --> 00:37:00,640
ripping hot broth or like sauce 
over it. 

718
00:37:00,640 --> 00:37:04,280
So it like kind of like bridges 
the gap of like cold and hot. 

719
00:37:07,000 --> 00:37:09,120
And that could be, you know. 
How many desserts do you 

720
00:37:09,120 --> 00:37:13,760
typically do to to to like a pre
dessert? 

721
00:37:14,120 --> 00:37:18,640
Pre dessert. 
And you know, I, I don't like, I

722
00:37:18,640 --> 00:37:21,040
don't like the first dessert 
being called like a palate 

723
00:37:21,040 --> 00:37:23,560
cleanser, but like the pre 
dessert I was like being like 

724
00:37:23,680 --> 00:37:26,600
brighter and like acidity 
involved and all that. 

725
00:37:26,600 --> 00:37:29,640
And then like the last dessert 
is usually like chocolate or 

726
00:37:29,640 --> 00:37:30,960
caramel. 
Or some more deck? 

727
00:37:31,000 --> 00:37:33,760
Like holy shit this is rich. 
Yeah, and it was good. 

728
00:37:34,480 --> 00:37:37,280
It was good. 
When I think about tasting menus

729
00:37:37,280 --> 00:37:40,080
and, you know, we, we, you know,
going back to they're a little 

730
00:37:40,080 --> 00:37:42,800
bit out of control sometimes. 
But you look at some restaurants

731
00:37:42,800 --> 00:37:45,320
that are doing it like I think 
EMP right now has a 5 course. 

732
00:37:45,320 --> 00:37:48,000
I don't know how many La 
Bernadine does, but I don't 

733
00:37:48,000 --> 00:37:50,560
think they're 30. 
I know Providence in LA does 

734
00:37:50,560 --> 00:37:53,960
like A5 course and like A7 
course or a nine course, 8 

735
00:37:53,960 --> 00:37:56,760
course, something like that and.
I, I came across a Trotters menu

736
00:37:56,760 --> 00:38:00,200
who really Between Trotters and 
French Laundry, they were the 2 

737
00:38:00,200 --> 00:38:03,360
restaurants that really started 
bringing the tasting menus to 

738
00:38:03,360 --> 00:38:06,000
the US. 
I came across an old Trotter's 

739
00:38:06,000 --> 00:38:08,520
menu that was a la carte. 
I've come across a French 

740
00:38:08,520 --> 00:38:10,880
Laundry menu which I'm not sure 
if this is a one off or if this 

741
00:38:10,880 --> 00:38:12,760
is how they start. 
I need to verify that was a la 

742
00:38:12,760 --> 00:38:15,800
carte And it made me start 
thinking. 

743
00:38:16,120 --> 00:38:19,760
So I was like, man, when did 
tasty menus really become in 

744
00:38:19,760 --> 00:38:22,120
vogue? 
And so I went back in my own 

745
00:38:22,120 --> 00:38:26,640
mind to my first job in a fine 
dining restaurant when I was 19 

746
00:38:26,640 --> 00:38:28,800
years old and I was a saute 
cook. 

747
00:38:29,240 --> 00:38:33,240
And the fine dining aspect of it
was very different because it 

748
00:38:33,240 --> 00:38:36,520
was a la carte, but we would do 
certain things tableside. 

749
00:38:36,520 --> 00:38:39,360
So back then it was like the 
steak Diane or the crepes 

750
00:38:39,360 --> 00:38:40,640
suzette. 
I'm trying to think what else we

751
00:38:40,640 --> 00:38:43,440
did. 
We did Caesar salad tableside 

752
00:38:43,440 --> 00:38:45,080
like it was, it was a lot of 
these things. 

753
00:38:45,360 --> 00:38:47,320
And, and the reason a lot of 
that was done was to take 

754
00:38:47,320 --> 00:38:49,360
pressure off the kitchen. 
So the service team had to, you 

755
00:38:49,360 --> 00:38:52,800
know, pick up the the steak in 
the dining room in Flambe and. 

756
00:38:52,840 --> 00:38:55,200
There was a little bit of the 
soul tableside and all that kind

757
00:38:55,200 --> 00:38:57,120
of stuff. 
Correct the the soul or soul 

758
00:38:57,120 --> 00:38:58,560
Veronique with the grapes, 
whatever. 

759
00:38:59,560 --> 00:39:00,600
And so I was thinking about 
that. 

760
00:39:00,600 --> 00:39:03,280
I was like, we used to, this is 
crazy 'cause I haven't thought 

761
00:39:03,280 --> 00:39:06,640
about this until the other day. 
We used to, for every guest that

762
00:39:06,640 --> 00:39:08,680
would come in, we had to, they 
would be served in ice 

763
00:39:08,680 --> 00:39:12,880
sculpture, a swan ice sculpture 
with a, with a sorbet in it, 

764
00:39:12,880 --> 00:39:14,840
right? 
That was the sorbet course. 

765
00:39:14,840 --> 00:39:16,880
It was the, it was and, and it 
wasn't like giant. 

766
00:39:16,920 --> 00:39:19,080
It was like a small little, we 
had a mold, right? 

767
00:39:19,760 --> 00:39:24,240
We had a, we had a mold of ice 
of a swan and every swan had 

768
00:39:24,400 --> 00:39:27,960
Raspberry sorbet or mango sorbet
or passionfruit, whatever. 

769
00:39:28,320 --> 00:39:31,520
And I was like, OK, And then of 
course at the end we had the the

770
00:39:31,520 --> 00:39:33,320
Bon Bons and the Miniard DS that
would come. 

771
00:39:33,320 --> 00:39:34,840
And at the beginning we had the 
amused Bouche. 

772
00:39:35,240 --> 00:39:36,280
Everything else was all the 
card. 

773
00:39:36,280 --> 00:39:38,880
So they'd come in, they'd order 
their three course, there'd be 

774
00:39:38,880 --> 00:39:42,000
some tableside, there'd be the 
sorbet course that they didn't 

775
00:39:42,000 --> 00:39:44,120
know they were getting. 
It was the compliments of the 

776
00:39:44,120 --> 00:39:46,280
chef. 
They'd get the amused Bouche, 

777
00:39:46,480 --> 00:39:48,480
compliments of the chef. 
They'd get the Miniard DS at the

778
00:39:48,480 --> 00:39:51,320
end, compliments of the chef. 
So you have this 5-6 course 

779
00:39:51,320 --> 00:39:54,360
tasting menu, but you ordered 
all the carts. 

780
00:39:54,640 --> 00:39:56,760
The other things were we were 
going to send out, you didn't. 

781
00:39:56,800 --> 00:39:59,160
Know you didn't know about? 
That and at a certain point I 

782
00:39:59,160 --> 00:40:01,480
was like, OK, so then as I 
started remembering that, I 

783
00:40:01,480 --> 00:40:04,480
realized there was a lot more 
restaurants like that than just 

784
00:40:04,480 --> 00:40:08,600
the one that I worked at. 
And then it just became 

785
00:40:08,600 --> 00:40:12,760
ubiquitous where it's like, oh, 
elbulli came out with their 

786
00:40:12,760 --> 00:40:14,920
crazy tasting menu. 
And then it's like, OK, well, 

787
00:40:14,920 --> 00:40:17,560
you want to play at the elbulli 
game, Tip of the spear, you 

788
00:40:17,560 --> 00:40:20,840
better be doing. 30. 
Courses, 30 courses. 

789
00:40:20,840 --> 00:40:23,720
Then it just kind of got out of 
control where I'm not sure. 

790
00:40:23,720 --> 00:40:28,640
And the only reason I bring this
up is because I I think New York

791
00:40:28,640 --> 00:40:31,240
Times, I think, or New York 
Post, one of these magazines 

792
00:40:31,480 --> 00:40:34,680
newspapers wrote an article like
is the tasting menu dead? 

793
00:40:34,920 --> 00:40:36,120
It's like, I don't think it's. 
Dead. 

794
00:40:36,320 --> 00:40:37,200
It's not. 
It's not dead. 

795
00:40:37,200 --> 00:40:40,720
It's not, but I I do think that.
I think the iteration of it is 

796
00:40:40,720 --> 00:40:41,080
dead. 
That's. 

797
00:40:41,200 --> 00:40:42,960
What I was saying I. 
Couldn't agree with that. 

798
00:40:43,040 --> 00:40:44,240
I couldn't agree with that more,
Yeah. 

799
00:40:44,440 --> 00:40:46,440
We need to rethink the tasting 
menu, but it's not dead. 

800
00:40:46,480 --> 00:40:47,680
It's not dead. 
Yeah, it's not dead. 

801
00:40:47,680 --> 00:40:51,280
People still want to eat like 
that, but again, like I think 

802
00:40:51,920 --> 00:40:55,480
people don't want to sit in a 
seat for more than 2 1/2 hours. 

803
00:40:55,480 --> 00:40:57,480
I think 2 1/2 hours is like that
sweet spot. 

804
00:40:57,960 --> 00:41:00,800
You'll get people that like 
don't mind like 3 hours. 

805
00:41:00,800 --> 00:41:04,640
And like, I mean we've had 
people sit at the restaurant for

806
00:41:04,640 --> 00:41:07,440
like 5 hours and it's like. 
Yeah, what the fuck are you 

807
00:41:07,440 --> 00:41:08,840
doing? 
But you can't build a restaurant

808
00:41:08,840 --> 00:41:10,680
for that person. 
No, no, you got to. 

809
00:41:10,880 --> 00:41:14,000
Yeah, you get outliers for sure.
But like that's The thing is 

810
00:41:14,000 --> 00:41:17,920
like I like to cook tasting menu
like I like to. 

811
00:41:18,040 --> 00:41:20,280
That's the style of cooking I 
like to do. 

812
00:41:20,440 --> 00:41:23,520
But do the masses want to eat 
like that? 

813
00:41:23,520 --> 00:41:28,560
Like do the masses want to eat 
in that form, in that fashion? 

814
00:41:28,560 --> 00:41:31,680
And you know, majority of them 
probably not. 

815
00:41:32,320 --> 00:41:35,520
I mean, you get a lot of people 
that I mean, I saw a lot of 

816
00:41:35,520 --> 00:41:37,760
people like commenting about it,
like with pasta bar closing, 

817
00:41:37,760 --> 00:41:39,760
everyone's like good riddance. 
We don't need restaurants like 

818
00:41:39,760 --> 00:41:42,440
that in Austin. 
It's like, cool, you probably 

819
00:41:42,440 --> 00:41:44,280
were never going to eat here 
anyway, but like. 

820
00:41:44,280 --> 00:41:45,920
There was a lot of people that 
didn't think that. 

821
00:41:45,960 --> 00:41:48,080
Yeah, the people who came in 
were like, this is awesome. 

822
00:41:48,080 --> 00:41:50,880
Like you guys are amazing, like 
what you're doing. 

823
00:41:52,040 --> 00:41:54,640
So I mean, again, it's like, you
know, Reddit and Instagram where

824
00:41:54,640 --> 00:41:57,000
people are just go to hate. 
I, I I. 

825
00:41:57,000 --> 00:42:01,240
Cannot stand people that 
celebrate a business closing. 

826
00:42:02,200 --> 00:42:04,080
It's wild. 
It's wild like. 

827
00:42:04,360 --> 00:42:08,200
You're celebrating someone 
losing their their livelihood. 

828
00:42:08,200 --> 00:42:10,200
That's and all the people that 
work there. 

829
00:42:10,240 --> 00:42:11,320
Like how? 
How the fuck? 

830
00:42:11,720 --> 00:42:14,040
That's that's something we 
talked about a lot with the 

831
00:42:14,040 --> 00:42:16,680
restaurant, like when it was 
announced that it was closing. 

832
00:42:16,800 --> 00:42:21,440
And like, sure, like you can 
hate on a restaurant, but yeah, 

833
00:42:21,440 --> 00:42:23,400
at the end of the day, it's like
you're celebrating people losing

834
00:42:23,400 --> 00:42:27,640
their fucking jobs. 
Like you, you know that, right? 

835
00:42:27,640 --> 00:42:32,280
Like it's like, do I like 
celebrate when like a tech 

836
00:42:32,280 --> 00:42:34,440
company closes? 
Because it's like, Oh yeah, 

837
00:42:35,360 --> 00:42:37,680
fuck. 
Like the CEO, but it's like how 

838
00:42:37,680 --> 00:42:39,080
many thousands of people losing 
their jobs? 

839
00:42:39,160 --> 00:42:42,880
It's like why are you like just 
because you and you probably 

840
00:42:42,880 --> 00:42:44,520
never even eaten at the 
restaurant, just 'cause you 

841
00:42:44,520 --> 00:42:48,080
didn't like the style of service
we were doing or like the the 

842
00:42:48,080 --> 00:42:54,120
players involved. 
Square recently so square laid 

843
00:42:54,120 --> 00:42:56,440
off I think half their staff did
you read that? 

844
00:42:56,440 --> 00:43:00,520
No, so Square is Jack Dorsey's 
Jack Dorsey, who used to own 

845
00:43:00,520 --> 00:43:05,080
Twitter before, has Square. 
And he put out a, a press 

846
00:43:05,080 --> 00:43:07,800
release that said, you know, 
where where company's doing 

847
00:43:07,800 --> 00:43:10,760
fine. 
But we basically found a way to 

848
00:43:10,760 --> 00:43:12,800
operate more efficiently. 
And I'm paraphrasing, but 

849
00:43:12,800 --> 00:43:14,760
basically it's implied like we 
have AI. 

850
00:43:14,760 --> 00:43:17,480
We have AI, Yeah. 
So we could lay off about 50% of

851
00:43:17,480 --> 00:43:19,760
our staff. 
It's like, am I going to 

852
00:43:19,760 --> 00:43:23,160
celebrate that? 
No, like, like that. 

853
00:43:23,400 --> 00:43:26,000
Why would we celebrate that? 
It's it's crazy to me to think 

854
00:43:26,000 --> 00:43:30,280
that. 
And, and I mean, yeah, it's I, 

855
00:43:30,280 --> 00:43:36,000
I, I don't support that. 
Celebrating the difficulty of 

856
00:43:36,000 --> 00:43:38,920
other people from the sidelines.
Yeah, it's. 

857
00:43:39,400 --> 00:43:42,160
It's weird, but it's also just 
like. 

858
00:43:43,040 --> 00:43:45,440
Fucking hater culture. 
It's a human nature hater 

859
00:43:45,440 --> 00:43:47,760
culture for some reason. 
I saw something today when I was

860
00:43:47,760 --> 00:43:50,200
coming in. 
It was a good way to a good 

861
00:43:50,200 --> 00:43:52,960
segue into social media. 
I saw something when I, you 

862
00:43:53,280 --> 00:43:58,120
know, before, before I came into
the podcast, this girl and she 

863
00:43:58,120 --> 00:44:01,320
was, I don't, I don't want to 
fully explain the video because 

864
00:44:01,320 --> 00:44:03,880
I'm not trying to pick on her, 
but it was like the cringiest 

865
00:44:03,880 --> 00:44:06,920
fucking video I've ever seen. 
And she's like acting out 

866
00:44:06,920 --> 00:44:08,720
different restaurant scenarios. 
It is really bad. 

867
00:44:09,440 --> 00:44:12,400
And I'm thinking like, do you 
really want to pitch in and hole

868
00:44:12,400 --> 00:44:14,120
yourself into being the fucking 
clown? 

869
00:44:14,240 --> 00:44:16,680
Yeah, yeah, you know, like, do 
you really want to pitch in and 

870
00:44:16,680 --> 00:44:19,080
hole yourself into doing fucking
skits for? 

871
00:44:19,120 --> 00:44:21,640
People that, but people have no 
problem with it because they're 

872
00:44:21,640 --> 00:44:25,400
like, it is like clicks and 
views and like all that, like 

873
00:44:25,760 --> 00:44:29,600
seeing like grown men do, like 
TikTok dances that like kids are

874
00:44:29,600 --> 00:44:31,840
doing. 
And it's like, you're cool with 

875
00:44:31,840 --> 00:44:33,640
that. 
And like some people just are, 

876
00:44:33,640 --> 00:44:34,800
hey, good. 
Good on you. 

877
00:44:35,040 --> 00:44:36,640
Good on you. 
I'm just thinking like from my 

878
00:44:36,640 --> 00:44:38,160
standpoint, I'm like, I can't do
it. 

879
00:44:38,600 --> 00:44:41,200
I've, I've tried to occasionally
like turn on the camera and talk

880
00:44:41,200 --> 00:44:42,280
some shit. 
I'm like, and then I watch it. 

881
00:44:42,280 --> 00:44:44,600
I'm like, I'm just gonna post 
it, see what it does, and then I

882
00:44:44,600 --> 00:44:45,880
regret it and I fucking watch 
it. 

883
00:44:45,880 --> 00:44:47,440
I was like, fuck, I hope this 
doesn't go viral. 

884
00:44:47,440 --> 00:44:50,320
I fucking hate this thing. 
I hate the fact like that's why 

885
00:44:50,320 --> 00:44:53,280
I enjoy the podcast, because I 
don't have to put on a 

886
00:44:53,280 --> 00:44:55,720
character. 
It's like I could I this is who 

887
00:44:55,720 --> 00:44:57,960
the fuck I am. 
I could cuss, I could I could 

888
00:44:57,960 --> 00:44:59,560
share my thoughts, I could 
change my mind. 

889
00:44:59,560 --> 00:45:01,920
I could say that was fucking 
stupid for sure, right. 

890
00:45:01,920 --> 00:45:04,560
I shouldn't have said that, but.
When you can get thoughts out, 

891
00:45:04,560 --> 00:45:10,040
like Instagram and social media 
is just like someone like 

892
00:45:10,040 --> 00:45:13,240
comments on something and then 
like someone wants to like put 

893
00:45:13,240 --> 00:45:15,160
their two cents in. 
And maybe it's like a good 

894
00:45:15,160 --> 00:45:16,840
point. 
But then you like go into the 

895
00:45:16,840 --> 00:45:18,640
comments section and you see 
like 2 paragraphs. 

896
00:45:18,680 --> 00:45:19,720
Like I'm not fucking reading 
that. 

897
00:45:19,840 --> 00:45:21,840
Yeah. 
And like in a, in a podcast 

898
00:45:21,840 --> 00:45:24,720
sense, it's like, let's talk 
about this and let's talk about 

899
00:45:24,720 --> 00:45:27,320
like the nuance and the context 
and like all that kind of stuff.

900
00:45:28,280 --> 00:45:30,160
You know how to cook. 
That's not the problem. 

901
00:45:30,200 --> 00:45:33,160
The problem is getting your team
to do what you want when you 

902
00:45:33,160 --> 00:45:34,680
want it. 
That's leadership. 

903
00:45:34,760 --> 00:45:37,840
My book, Culinary Leadership 
Fundamentals breaks down exactly

904
00:45:37,840 --> 00:45:39,560
how to run a kitchen without 
losing your mind. 

905
00:45:39,560 --> 00:45:41,160
Stop yelling. 
Start leading. 

906
00:45:41,160 --> 00:45:44,800
Get the book at Chefs psa.com. 
By the way, I was I was watching

907
00:45:44,800 --> 00:45:49,600
TV last night and the new show 
Culinary Cup. 

908
00:45:49,840 --> 00:45:51,480
I haven't watched it yet. 
I haven't watched the first 

909
00:45:51,480 --> 00:45:53,680
episode. 
Yet so, so a lot of people that 

910
00:45:53,680 --> 00:45:55,480
I know are on there. 
Matt Peters, good friend of 

911
00:45:55,480 --> 00:45:59,520
mine, is on there and Phil 
Tessier is on there as well and 

912
00:45:59,520 --> 00:46:02,600
I was so excited. 
I'm a spoil. 2 Titans, 2 Titans 

913
00:46:02,600 --> 00:46:04,520
right? 
Bocustior gold medalist. 

914
00:46:04,520 --> 00:46:08,760
Bocustior silver medalist and 
Phil first American to ever get 

915
00:46:08,760 --> 00:46:11,200
on the podium. 
Yeah, that book Chasing Boku or 

916
00:46:11,520 --> 00:46:12,920
Bogus is like one of my 
favorites. 

917
00:46:13,040 --> 00:46:15,520
Excellent book. 
Shout out to Philip Tessier but 

918
00:46:15,520 --> 00:46:21,160
they're both on there friends. 
Co workers you know have been 

919
00:46:21,160 --> 00:46:23,880
coaching and heavily involved 
with competitions of bogus for 

920
00:46:23,880 --> 00:46:27,720
many years. 
Spoiler alert at the end of 

921
00:46:27,720 --> 00:46:32,320
episode 1, they compete against 
each other and Matt Peters wins.

922
00:46:32,320 --> 00:46:34,440
They're the competition like 
beef stroganoff. 

923
00:46:34,440 --> 00:46:37,240
So Matt does like like some 
enolodi. 

924
00:46:37,240 --> 00:46:39,160
I don't remember what they were 
stuffed with, but like a sauce 

925
00:46:39,160 --> 00:46:41,880
and, you know, some meat sliced 
up where Phil Tessier does a 

926
00:46:41,880 --> 00:46:47,080
very intricate pasta wrapped 
around some protein with like a 

927
00:46:47,080 --> 00:46:51,320
beautiful vase of sauce. 
And it's like very boku style, 

928
00:46:51,800 --> 00:46:53,360
right? 
Matt ends up winning Split 

929
00:46:53,360 --> 00:46:58,280
decision right between Michael 
Simmer, Rusty and Wiley Dufres, 

930
00:46:58,280 --> 00:46:59,880
and I think Padma has to be the 
tiebreaker. 

931
00:47:01,640 --> 00:47:04,760
And so I'm looking at that and 
I'm like, this is fucking 

932
00:47:04,760 --> 00:47:07,160
bananas. 
First of all, it's competition 

933
00:47:07,160 --> 00:47:10,640
for Top Chef, right? 
For the new number $1 million 

934
00:47:10,640 --> 00:47:12,520
prize, which you should go on 
that show. 

935
00:47:12,520 --> 00:47:14,640
I mean $1,000,000 prize. 
$1,000,000 prize. 

936
00:47:14,640 --> 00:47:16,480
I knew a lot of people that were
that they were talking to and I 

937
00:47:16,480 --> 00:47:18,200
was like, should you do it? 
Like fuck yeah dude, it's 

938
00:47:18,200 --> 00:47:19,600
$1,000,000. 
For $1,000,000, yeah. 

939
00:47:19,800 --> 00:47:20,640
For $1,000,000. 
Yeah. 

940
00:47:20,640 --> 00:47:22,200
And the competition is solid, 
right? 

941
00:47:22,200 --> 00:47:25,440
Yeah, that's The thing is they 
they don't get like you can say 

942
00:47:25,440 --> 00:47:27,760
what you want about like the Top
Chef competition. 

943
00:47:27,760 --> 00:47:32,040
It's just been on for so long 
that it's like, OK, like you're 

944
00:47:32,040 --> 00:47:33,320
starting. 
To get there's some sharks and 

945
00:47:33,320 --> 00:47:35,360
goldfish. 
Exactly, I mean, there's there's

946
00:47:35,360 --> 00:47:38,160
some seasons where it's like, 
holy shit, these are top tier. 

947
00:47:38,160 --> 00:47:40,640
But like this, like first season
of it, it's like. 

948
00:47:41,120 --> 00:47:42,600
All great whites in the fucking 
pool. 

949
00:47:43,520 --> 00:47:49,040
And episode one, they fucking 
close it with Matt beating Phil 

950
00:47:49,040 --> 00:47:53,440
Tessier. 
And I'm like, that's the finale.

951
00:47:53,880 --> 00:47:56,760
Yeah, why would you, why would 
you do that on episode 1? 

952
00:47:56,760 --> 00:47:59,520
That's the finale. 
But I also see it like maybe to 

953
00:47:59,520 --> 00:48:01,800
get people watching it. 
It's it's get people talking 

954
00:48:01,800 --> 00:48:03,080
about it. 
It's like that this happens. 

955
00:48:03,160 --> 00:48:05,800
Game of Thrones effect where 
it's like Ned Stark gets killed 

956
00:48:05,800 --> 00:48:07,520
at the beginning of season 1. 
You're like, that's the main 

957
00:48:07,520 --> 00:48:08,920
character like what are you 
doing? 

958
00:48:09,160 --> 00:48:12,080
It's just like that. 
Like holy shit, y'all did that? 

959
00:48:12,080 --> 00:48:17,640
Like you had one of the best 
chefs, if not like the best chef

960
00:48:17,640 --> 00:48:20,040
on the competition, like gone 
episode 1. 

961
00:48:20,080 --> 00:48:22,800
And it's usually like episode 1 
is like the person you're like 

962
00:48:22,920 --> 00:48:24,280
that person the belong here. 
Get them out of here. 

963
00:48:24,400 --> 00:48:26,120
Get that person out of here. 
Right. 

964
00:48:26,120 --> 00:48:28,280
But like, yeah, I was blown 
away. 

965
00:48:28,280 --> 00:48:31,360
I was like, I was like, fuck, 
call me Culinary Cup. 

966
00:48:31,360 --> 00:48:33,880
I'll tell you. 
Yeah, I'll tell you what not to 

967
00:48:33,880 --> 00:48:36,520
do next time. 
Like save that for I mean, I 

968
00:48:36,520 --> 00:48:38,760
honestly, no disrespect to that.
I have no idea how this is going

969
00:48:38,760 --> 00:48:40,000
to play out. 
Everyone's talented on that 

970
00:48:40,000 --> 00:48:42,640
show. 
But I I thought like, oh, that 

971
00:48:42,640 --> 00:48:44,480
might be the finale. 
What you that you could be 

972
00:48:44,480 --> 00:48:45,920
wasting your finale on episode 
1. 

973
00:48:45,920 --> 00:48:49,080
But maybe they did it just to. 
Honestly though, like thinking 

974
00:48:49,080 --> 00:48:53,920
about it, if I'm not going to 
win the competition, like I mean

975
00:48:54,960 --> 00:49:00,680
as a chef, like I look at like, 
and not all chefs look at this 

976
00:49:00,680 --> 00:49:03,280
the way I look at it. 
But for me personally, like I 

977
00:49:03,280 --> 00:49:06,320
look at it like hip hop, like 
where it's just like some of the

978
00:49:06,320 --> 00:49:09,480
most braggadocious, like I'm the
best MC there is. 

979
00:49:09,600 --> 00:49:12,600
I look at it like that same way 
where I'm just like, if I'm 

980
00:49:12,600 --> 00:49:14,880
going into competitions, like 
I'm winning this absolutely. 

981
00:49:14,920 --> 00:49:17,160
Like if you go in like it's like
a fight. 

982
00:49:17,160 --> 00:49:18,880
If you go in thinking you're 
going to lose, you're going to 

983
00:49:18,880 --> 00:49:21,160
get your ass kicked. 
It's the same thing with that. 

984
00:49:21,160 --> 00:49:24,760
But at the same time, like, like
if I'm going to like get kicked 

985
00:49:24,760 --> 00:49:26,760
off, I'd rather get kicked off 
like first because then it's 

986
00:49:26,760 --> 00:49:29,560
just like you're just like 
delaying the inevitable of like,

987
00:49:29,840 --> 00:49:33,480
I'm just having to do this like,
and those competition type 

988
00:49:33,480 --> 00:49:36,080
things. 
Like I just feel like my brain's

989
00:49:36,080 --> 00:49:39,000
not like wired for it. 
Like there's just like that 

990
00:49:39,000 --> 00:49:40,760
quick fire stuff and like all 
that. 

991
00:49:40,760 --> 00:49:43,120
I'm just like I don't know but. 
Yeah, Yeah. 

992
00:49:43,400 --> 00:49:45,720
Well. 
But $1,000,000 a million I. 

993
00:49:45,880 --> 00:49:50,160
Mean it's a it's a good chunk of
change yeah I thought I thought 

994
00:49:50,160 --> 00:49:52,440
the show was good actually 
before we wrap up you see this 

995
00:49:52,440 --> 00:49:55,640
hat here I like that I like that
so this is that's clean this is 

996
00:49:56,160 --> 00:49:58,720
for people that don't know this 
is the Dan Kennedy inspired 

997
00:49:58,720 --> 00:50:00,760
chef. 
So when you when we did the 

998
00:50:00,760 --> 00:50:04,920
first episode of of Chef's PSA, 
you came in with the Philly's. 

999
00:50:04,920 --> 00:50:08,200
Hat you have Philly Red with the
bee on it, it definitely gives 

1000
00:50:08,200 --> 00:50:09,960
that. 
Vibe and so when I'm designing 

1001
00:50:09,960 --> 00:50:13,800
stuff for the the the chef's PSA
store, I was like, man, I want 

1002
00:50:13,800 --> 00:50:15,240
to do something. 
I want a new chef hat. 

1003
00:50:15,240 --> 00:50:16,880
You design all that? 
I design everything. 

1004
00:50:16,880 --> 00:50:20,320
No, I do 100%. 
So everything that you see on 

1005
00:50:20,320 --> 00:50:24,640
social media like the podcast 
obviously is me. 

1006
00:50:24,880 --> 00:50:29,360
I'm getting my thoughts out, but
a lot of the daily quotes that's

1007
00:50:29,360 --> 00:50:32,480
me brainstorming for the podcast
and, or things or advice that I 

1008
00:50:32,480 --> 00:50:34,600
want to give. 
So thank you. 

1009
00:50:34,760 --> 00:50:36,360
But I like, I, I'm thinking 
about it like I'm sitting in 

1010
00:50:36,360 --> 00:50:38,480
front of the computer, like what
do I want to talk about today? 

1011
00:50:38,480 --> 00:50:41,880
And I, I'll like think of 
scenarios like this or it's a 

1012
00:50:41,880 --> 00:50:46,520
response to a conversation that 
I've had recently the the 

1013
00:50:46,520 --> 00:50:49,520
comics. 
A lot of times I'm just like, I 

1014
00:50:49,520 --> 00:50:51,560
think this is funny. 
I could for people that don't 

1015
00:50:51,560 --> 00:50:53,720
know, I could be a lot funnier, 
but I don't think people could 

1016
00:50:53,720 --> 00:50:57,200
take jokes. 
So it's like I gotta, I, I, I 

1017
00:50:57,240 --> 00:50:59,480
tone it down. 
Sometimes I like try and make it

1018
00:50:59,480 --> 00:51:02,720
high IQ jokes. 
So people like, get it, get it. 

1019
00:51:04,480 --> 00:51:07,440
But all of that I do like. 
So anyway, back to designing 

1020
00:51:07,440 --> 00:51:08,960
this. 
Yeah, I design all that. 

1021
00:51:09,120 --> 00:51:11,560
I, I love that. 
So I was like, I like that. 

1022
00:51:11,880 --> 00:51:14,000
I like that feeling. 
Yeah, it's a different creative.

1023
00:51:14,040 --> 00:51:16,600
Outlet, it's a different since I
don't get the culinary creative 

1024
00:51:16,600 --> 00:51:18,600
outlet anymore. 
This is my creative outlet. 

1025
00:51:18,600 --> 00:51:22,000
This is a podcast and all the 
different businesses that are 

1026
00:51:22,000 --> 00:51:25,760
associated with Chef's PSA, 
which are, you know, obviously 

1027
00:51:25,760 --> 00:51:29,080
the store, the books. 
So I get to write, I get to 

1028
00:51:29,080 --> 00:51:30,520
publish, I get to design book 
covers. 

1029
00:51:30,520 --> 00:51:32,240
I learned, I think I just gave 
you one of my books. 

1030
00:51:33,040 --> 00:51:38,560
I learned like how important the
book cover and title is to the 

1031
00:51:38,560 --> 00:51:43,000
sales of the book because I just
wanted to design book covers of 

1032
00:51:43,000 --> 00:51:46,160
things that like, I like this, 
I've learned don't do that 

1033
00:51:46,160 --> 00:51:47,560
anymore. 
Like, so there's, there's a 

1034
00:51:47,560 --> 00:51:49,560
business aspect to it that as I 
learned. 

1035
00:51:49,560 --> 00:51:53,560
But so I, I do all of that like 
it's, it's my creative outlet. 

1036
00:51:53,720 --> 00:51:56,960
So that with this hat, it's 
like, I like to pee. 

1037
00:51:57,040 --> 00:51:59,440
So like I'll just do a big C 
with the, the chef in it. 

1038
00:51:59,440 --> 00:52:03,320
And I was like the first hat I 
designed was this red one. 

1039
00:52:03,920 --> 00:52:06,320
And I was like, I'm going to do 
multiple colors. 

1040
00:52:06,320 --> 00:52:08,800
So I have it like in black and 
blue and white. 

1041
00:52:08,880 --> 00:52:11,640
There I saw the white. 
One yeah yeah yeah yeah I was 

1042
00:52:11,640 --> 00:52:14,400
like I I like it so I was like 
OK I I like this but yeah 

1043
00:52:14,400 --> 00:52:16,600
everything I I mean the shirt 
the sous chef so it says 

1044
00:52:17,440 --> 00:52:22,840
everything passes here sous chef
and so I'm like I'll wear it 

1045
00:52:22,840 --> 00:52:24,360
like a lot of people like why 
are you wearing a sue chef shirt

1046
00:52:24,360 --> 00:52:26,680
It's because I fucking like it 
that's why a lot of the stuff 

1047
00:52:26,680 --> 00:52:29,600
that I design is like very hip 
hop related yeah exactly so it's

1048
00:52:29,600 --> 00:52:33,000
like sometimes and and all the 
music that I put on any social 

1049
00:52:33,000 --> 00:52:35,880
media post or on a story it's 
like I'm fucking choosing that 

1050
00:52:35,880 --> 00:52:39,160
why because I that's what I want
to listen to right now it's. 

1051
00:52:39,520 --> 00:52:42,320
The same with like my videos, 
it's like I'm always going to be

1052
00:52:42,320 --> 00:52:45,720
very unapologetically me. 
If you don't like it. 

1053
00:52:46,120 --> 00:52:48,120
Keep scrolling. 
Yeah, keep scrolling. 

1054
00:52:49,600 --> 00:52:50,840
There's other people that you're
not gonna like. 

1055
00:52:50,840 --> 00:52:53,320
Exactly. 
By the way, for people that 

1056
00:52:53,320 --> 00:52:56,280
don't know, when I did the 
episode with Ron McKinley, we 

1057
00:52:56,280 --> 00:53:00,600
had Ron's hip hop playlist 
versus the chef's PSA hip hop 

1058
00:53:00,600 --> 00:53:03,440
playlist. 
But there's also the Dan Kennedy

1059
00:53:03,840 --> 00:53:08,800
Hip Hop playlist that's also out
there floating in the wild. 

1060
00:53:08,840 --> 00:53:09,960
I'm going to link it in this 
show. 

1061
00:53:09,960 --> 00:53:12,320
I need to I need to taper it 
because I think I went a little 

1062
00:53:12,320 --> 00:53:15,440
over but. 
Mine's like. 35 hours or 

1063
00:53:15,440 --> 00:53:17,280
something like that. 
I just like started getting to a

1064
00:53:17,280 --> 00:53:19,000
point where I was like, I like 
that song. 

1065
00:53:19,000 --> 00:53:21,080
Oh, that's a good one too. 
I got to put that one in and 

1066
00:53:21,080 --> 00:53:23,640
it's just like. 
I think I have like 120 songs. 

1067
00:53:23,640 --> 00:53:25,040
I don't know how many Ron has on
his. 

1068
00:53:25,040 --> 00:53:27,160
Probably it's less. 
I'll taper it down but yours is 

1069
00:53:27,240 --> 00:53:29,200
like it's like 5. 100 songs. 
I don't remember. 

1070
00:53:29,200 --> 00:53:30,680
What it is, I was the one of my 
days off. 

1071
00:53:30,680 --> 00:53:34,200
I was just like. 
Chef, it's always good to have 

1072
00:53:34,200 --> 00:53:36,400
you on. 
I I love you know, you're, 

1073
00:53:36,520 --> 00:53:39,600
you're, you're you're an elite 
group of three timers on the 

1074
00:53:39,600 --> 00:53:40,880
show. 
There's a couple of. 

1075
00:53:40,880 --> 00:53:44,480
So Rico yourself. 
Well, I think Gabe's been on 

1076
00:53:44,480 --> 00:53:48,160
three times. 
Who else have I had on three 

1077
00:53:48,160 --> 00:53:49,560
times anyway? 
Breeden. 

1078
00:53:50,000 --> 00:53:51,600
Breeden. 
Yeah, We're working on Part 3. 

1079
00:53:51,600 --> 00:53:52,920
I'll have Breeden on three 
times. 

1080
00:53:52,920 --> 00:53:54,560
I'll have Philip Franklin Lee on
three times. 

1081
00:53:56,040 --> 00:53:57,560
Yeah. 
But anyway, you're you're the 

1082
00:53:57,560 --> 00:53:59,400
official. 
You're in the official three. 

1083
00:53:59,400 --> 00:54:00,040
Awesome. 
Yeah. 

1084
00:54:00,400 --> 00:54:02,160
Triple the Triple Crown Honored 
Where? 

1085
00:54:02,160 --> 00:54:05,120
Where can people find you If 
people want to follow along, if 

1086
00:54:05,120 --> 00:54:07,760
they want to try your food, if 
they want to learn how to cook 

1087
00:54:07,760 --> 00:54:08,880
like you? 
Hell yeah. 

1088
00:54:09,640 --> 00:54:14,280
So my personal Instagram 
Cosinero at on or at Cosinero 

1089
00:54:14,400 --> 00:54:17,800
under score DK I'm going to get 
back to doing some social media 

1090
00:54:17,800 --> 00:54:21,680
content, but then I'm working on
my own restaurant concept right 

1091
00:54:21,680 --> 00:54:25,560
now and doing pop ups. 
That's Mori under score 

1092
00:54:25,560 --> 00:54:31,280
ATXMORII. 
So yeah, I'm going to post some 

1093
00:54:31,280 --> 00:54:32,920
information. 
They're going to start doing pop

1094
00:54:32,920 --> 00:54:35,160
ups and just working towards my 
own restaurant so. 

1095
00:54:35,440 --> 00:54:37,720
Awesome. 
And I know I I mean, I've, I've 

1096
00:54:37,720 --> 00:54:39,440
had a sneak peek. 
It's fucking great. 

1097
00:54:39,680 --> 00:54:40,840
I'm excited for each other. 
Yeah. 

1098
00:54:40,840 --> 00:54:42,960
One one of the best. 
One of the best in the fucking 

1099
00:54:42,960 --> 00:54:45,840
game right now. 
People do not know Dan Kennedy 

1100
00:54:45,840 --> 00:54:47,600
can cook like a motherfucker. 
I appreciate it. 

1101
00:54:47,600 --> 00:54:49,120
Yeah, I appreciate it. 
All right, chef, Thank you. 

1102
00:54:49,200 --> 00:54:51,280
Thank you. 
All right, that's the show. 

1103
00:54:51,280 --> 00:54:53,240
If you liked it, make sure you 
leave five stars. 

1104
00:54:53,240 --> 00:54:56,240
Nothing less than five stars. 
If you want more chef's PSA, go 

1105
00:54:56,240 --> 00:54:58,960
to chefspsa.com. 
Get yourself some books, get 

1106
00:54:58,960 --> 00:55:01,560
yourself some merch, including 
Culinary Leadership Fundamentals

1107
00:55:01,800 --> 00:55:03,360
and the Line Cook Survival 
Manual. 

1108
00:55:03,360 --> 00:55:05,720
If you want early access to 
episodes, you can get them on 

1109
00:55:05,720 --> 00:55:08,400
Spotify and Substack by becoming
a paid member. 

1110
00:55:08,400 --> 00:55:10,480
The link is in the notes. 
We'll see you next week. 

1111
00:55:10,600 --> 00:55:13,360
Hit the porno music. 
No small address in the kitchen?

1112
00:55:13,520 --> 00:55:15,240
Mix it. 
Drop the chef, Dallas. 

1113
00:55:15,440 --> 00:55:17,560
No fiction stirring up the beats
here.