1
00:00:00,080 --> 00:00:03,000
Hello chefs, this is Chef PSA. 
I'm your host Andre Natera. 

2
00:00:03,200 --> 00:00:06,320
Today we have two amazing guests
who are visiting Austin with the

3
00:00:06,320 --> 00:00:10,520
Flavor 4H tour, Helen Kennan, 
founder of Canon Food Strategies

4
00:00:10,520 --> 00:00:13,520
and Connor Sergeant, Vice 
President of Restaurants at the 

5
00:00:13,520 --> 00:00:15,400
Headington Companies in Dallas, 
TX. 

6
00:00:15,600 --> 00:00:19,400
We discuss AI, fine dining, and 
what the future holds for the 

7
00:00:19,400 --> 00:00:21,880
culinary world. 
Lena had to catch a flight 

8
00:00:21,880 --> 00:00:24,480
midway through, so I was lucky 
enough to have her join us, even

9
00:00:24,480 --> 00:00:27,440
briefly. 
She's got a ton of insight when 

10
00:00:27,440 --> 00:00:29,920
it comes to AI, so I really was 
looking forward to this 

11
00:00:29,920 --> 00:00:32,400
conversation. 
After she leaves, Connor and I 

12
00:00:32,400 --> 00:00:35,040
get to reminisce about the old 
days of sous chefs. 

13
00:00:35,240 --> 00:00:37,520
I think you'll enjoy this one. 
Stay tuned. 

14
00:00:51,840 --> 00:00:54,280
Great restaurants don't always 
bring customers in. 

15
00:00:54,480 --> 00:00:57,720
Great stories do, because in 
food, beverage and hospitality, 

16
00:00:57,720 --> 00:00:59,600
what you sell is only part of 
the story. 

17
00:01:01,880 --> 00:01:05,000
It's the why behind it, the 
authority you create and the 

18
00:01:05,000 --> 00:01:10,640
experience that you built. 
Market scale turns expertise 

19
00:01:10,680 --> 00:01:14,520
into content that connects 
podcasts, video series and 

20
00:01:14,520 --> 00:01:17,360
industry education, not ads 
assets. 

21
00:01:20,160 --> 00:01:23,120
Market scale has brought run the
past and how to manage like an 

22
00:01:23,120 --> 00:01:26,120
executive chef to life real 
world examples of how great 

23
00:01:26,120 --> 00:01:30,920
content leads the conversation 
because attention is earned and 

24
00:01:30,920 --> 00:01:32,560
the industry doesn't need more 
noise. 

25
00:01:32,720 --> 00:01:41,230
It needs more leaders. 
I know you got to run. 

26
00:01:41,910 --> 00:01:44,710
So we're going to we're going to
get right into the most 

27
00:01:44,710 --> 00:01:48,510
interesting subject, at least 
for me, and that is AI and I 

28
00:01:48,510 --> 00:01:50,510
know you're big time into it and
you're working with it right 

29
00:01:50,510 --> 00:01:52,150
now, but where do you where do 
you see this going? 

30
00:01:52,150 --> 00:01:54,640
What do you, what do you think 
some of the what do you think 

31
00:01:54,640 --> 00:01:58,160
are some of the things that 
we're not thinking about when it

32
00:01:58,160 --> 00:02:00,680
comes to AI in the kitchen with 
that chefs can use in the 

33
00:02:00,680 --> 00:02:03,560
day-to-day and what do you see 
kind of coming down the road? 

34
00:02:04,800 --> 00:02:09,160
Such a good question, but I 
think the, the initial thing is 

35
00:02:09,160 --> 00:02:12,000
not what we are thinking about, 
but what you're right, what 

36
00:02:12,000 --> 00:02:15,600
we're not thinking about, right?
So because I don't really think 

37
00:02:15,600 --> 00:02:18,320
we understand the potential of 
AI, not just in the food 

38
00:02:18,320 --> 00:02:21,920
industry, but in any industry in
our real life or anything. 

39
00:02:22,520 --> 00:02:26,720
But I know for sure that what we
think of it now is kind of like,

40
00:02:26,720 --> 00:02:29,320
remember when the Internet first
came out and we were like, you 

41
00:02:29,320 --> 00:02:31,400
know, and there were websites 
like Epicurious and we could 

42
00:02:31,400 --> 00:02:33,920
look for new recipes and we 
could get inspiration in 

43
00:02:33,920 --> 00:02:36,680
different places. 
And now there's chat bots, 

44
00:02:36,720 --> 00:02:39,120
right? 
You, you go into ChatGPT or some

45
00:02:39,120 --> 00:02:43,680
other AI platform and, but it's 
so much more than looking for a 

46
00:02:43,680 --> 00:02:46,640
recipe. 
It's so much more than, you 

47
00:02:46,640 --> 00:02:51,320
know, trying to understand a 
technique or it's so much more 

48
00:02:51,320 --> 00:02:53,480
than that. 
We're digging into now. 

49
00:02:53,480 --> 00:02:55,840
And specifically the platform 
that I've been working with, 

50
00:02:55,840 --> 00:02:59,880
which is air technologies is to 
really understand artificial 

51
00:02:59,880 --> 00:03:03,200
intelligence, recipe menu and 
data management. 

52
00:03:03,520 --> 00:03:06,360
And that's important for big 
restaurants, as you know, small 

53
00:03:06,360 --> 00:03:09,080
restaurants, independent 
restaurants, as well as big food

54
00:03:09,080 --> 00:03:12,000
companies, right? 
Because you really need help 

55
00:03:12,000 --> 00:03:17,400
and, and insight into driving, 
you know, labor efficiency, menu

56
00:03:17,400 --> 00:03:20,960
development, get the right 
suppliers. 

57
00:03:20,960 --> 00:03:25,320
I mean, it can help all of that.
It can help all of that Chef, it

58
00:03:25,320 --> 00:03:29,040
is, we don't know the potential 
of its ability to learn either, 

59
00:03:29,040 --> 00:03:31,200
right? 
So you embed certain things into

60
00:03:31,200 --> 00:03:34,880
an AI platform and then machine 
learning takes over. 

61
00:03:35,040 --> 00:03:39,880
And when you make certain 
choices, the actual, the, the 

62
00:03:39,880 --> 00:03:43,520
platform learns. 
So let's say you want to know 

63
00:03:44,640 --> 00:03:47,600
really what's in season, what's 
in season for the best, you 

64
00:03:47,600 --> 00:03:51,800
know, at the time, when should I
actually be using asparagus for 

65
00:03:51,800 --> 00:03:55,920
my region from these local forms
and I should be putting it on my

66
00:03:55,920 --> 00:03:58,560
menu. 
Like AI can do that for you. 

67
00:03:58,840 --> 00:04:01,960
So it's not just about, I think 
a lot of people think it's the 

68
00:04:01,960 --> 00:04:06,080
death of creativity or it's the,
you know, actually, I think it's

69
00:04:06,080 --> 00:04:09,760
going to provide, you know, some
much needed efficiency in the 

70
00:04:09,760 --> 00:04:13,400
world of an, you know, in the 
day of a life of a chef to be 

71
00:04:13,400 --> 00:04:17,040
able to have more time to 
perfect your craft, be more 

72
00:04:17,040 --> 00:04:19,880
creative, spend time with your 
people, spend time with your 

73
00:04:19,880 --> 00:04:24,360
customers. 
Yeah, I think that just like 

74
00:04:24,360 --> 00:04:27,560
Chef said, it's it's we're kind 
of at the intro level. 

75
00:04:27,560 --> 00:04:30,280
So I think that right now it's 
being used primarily. 

76
00:04:30,280 --> 00:04:35,720
I've talked to other chefs that 
use it somewhat as a creative 

77
00:04:35,760 --> 00:04:38,320
voice for them are like they're 
like, hey, I need to pair 

78
00:04:38,320 --> 00:04:41,720
something with this. 
Like these are you can load up 

79
00:04:41,720 --> 00:04:44,680
your menus and be like, this is 
some of my, this is how I cook 

80
00:04:45,040 --> 00:04:49,160
pair, you know, create a menu. 
I am actually really. 

81
00:04:49,440 --> 00:04:55,120
It's those types of usages that 
kind of scare me about it 

82
00:04:55,120 --> 00:04:59,280
because I feel like we're just 
increasing the echo chamber for 

83
00:04:59,280 --> 00:05:04,040
yourself. 
Like you're letting ChatGPT tell

84
00:05:04,040 --> 00:05:06,480
you how to be creative. 
Yeah, like forcing you down a 

85
00:05:06,480 --> 00:05:11,520
lane. 
Chef obviously has a lot of more

86
00:05:11,520 --> 00:05:16,000
experience on, on, on those 
things, but that's where as far 

87
00:05:16,000 --> 00:05:19,120
as using AI as mid wear 
efficiencies. 

88
00:05:19,120 --> 00:05:24,320
But you're seeing restaurant 365
toast, all these platforms 

89
00:05:24,320 --> 00:05:29,720
starting to integrate it and and
those, you know, we've talked 

90
00:05:29,720 --> 00:05:32,200
about it in some of our 
financial meetings at our 

91
00:05:32,200 --> 00:05:36,640
restaurant crew where to find 
efficiencies for, for labor and 

92
00:05:36,640 --> 00:05:38,680
it kind of can look back and see
a bigger picture. 

93
00:05:38,680 --> 00:05:42,120
So it's exciting. 
I try to tell my cooks and my 

94
00:05:42,120 --> 00:05:45,080
staff to use it. 
The things you're not good at to

95
00:05:45,080 --> 00:05:51,800
get you in the kitchens because 
the place that's I think, you 

96
00:05:51,800 --> 00:05:54,120
know, chefs and cooks are 
irreplaceable are in the 

97
00:05:54,120 --> 00:05:57,440
kitchen. 
So help get you in the kitchen. 

98
00:05:57,440 --> 00:05:59,080
Like the things that you're 
struggling with writing an 

99
00:05:59,080 --> 00:06:02,520
e-mail cuz like, you know, there
we have different departments. 

100
00:06:04,680 --> 00:06:06,920
I have historically been bad at 
emails. 

101
00:06:07,000 --> 00:06:08,880
Yeah, you know, rewording 
things. 

102
00:06:08,960 --> 00:06:10,760
I tell myself like, hey, just 
put it through and be like, hey,

103
00:06:10,760 --> 00:06:12,720
make this professional. 
Right. 

104
00:06:12,840 --> 00:06:15,080
And what's crazy about AI? 
I mean, I've been using, I want 

105
00:06:15,080 --> 00:06:16,520
to say I'm going to give myself 
props. 

106
00:06:16,800 --> 00:06:21,080
I don't give myself enough props
when ChatGPT first came out. 

107
00:06:21,080 --> 00:06:25,320
So I don't know, it's like 
November 2022 maybe I was an 

108
00:06:25,320 --> 00:06:27,600
early user because I discovered 
it on Twitter at the time. 

109
00:06:27,600 --> 00:06:29,120
I was like, what's this? 
And I jumped in. 

110
00:06:29,120 --> 00:06:33,920
I got and I downloaded it and I,
I think at least I don't, I 

111
00:06:33,920 --> 00:06:36,720
can't prove that this is true, 
but I don't know anyone else 

112
00:06:37,280 --> 00:06:39,640
that can disprove it. 
As I think I wrote the first AI 

113
00:06:39,640 --> 00:06:43,760
cookbook I got on there and I 
got my, my old recipes that I 

114
00:06:43,760 --> 00:06:47,160
had, I had a stack of old 
recipes and I just said copy, 

115
00:06:47,520 --> 00:06:50,320
OK, scale it up, change this to 
grams, make sure it's worded 

116
00:06:50,320 --> 00:06:52,800
consistently. 
Boom, make these changes. 

117
00:06:52,800 --> 00:06:54,160
And it was pumping out the 
information. 

118
00:06:54,520 --> 00:06:57,560
And so I, I screen recorded and 
I shared it on social media and 

119
00:06:57,560 --> 00:07:01,440
so many chefs were upset. 
This is not, this is not true 

120
00:07:01,440 --> 00:07:03,840
creativity. 
This is, it's never going to 

121
00:07:03,840 --> 00:07:06,760
replace your seasoning. 
It's like, I'm not trying to do 

122
00:07:06,760 --> 00:07:08,480
that. 
I'm just trying to spend less 

123
00:07:08,480 --> 00:07:12,160
time in front of a computer. 
And this is an efficient way to 

124
00:07:12,160 --> 00:07:15,280
to scale recipes up and not have
to sit there for hours with a 

125
00:07:15,280 --> 00:07:16,840
calculator. 
Well, and formatting, I feel 

126
00:07:16,840 --> 00:07:20,640
like like when I jumped from 
being a executive chef, the 

127
00:07:20,640 --> 00:07:23,560
corner director or like was like
on that stage, you know, where 

128
00:07:23,560 --> 00:07:26,280
I'm like, you know, imposter 
syndrome and like looking up 

129
00:07:26,360 --> 00:07:29,640
what does pro forma mean? 
Like how much time just, I was 

130
00:07:29,640 --> 00:07:32,600
staring at a computer, yeah, 
trying to format something. 

131
00:07:32,960 --> 00:07:35,600
And that's where like, you know,
something like that where it's 

132
00:07:35,600 --> 00:07:38,680
just like doing those things of 
copying and pasting that it can 

133
00:07:38,680 --> 00:07:40,240
be useful, I think for me as a 
chef. 

134
00:07:40,360 --> 00:07:42,920
If I didn't have AI I'd probably
need 10 people to help me with 

135
00:07:42,920 --> 00:07:45,360
what I do and and I have a chat 
bot. 

136
00:07:45,360 --> 00:07:48,200
Normally when I get hired as a 
consultant for a restaurant 

137
00:07:48,200 --> 00:07:50,640
group or something like that, 
the first thing I do is I, I set

138
00:07:50,640 --> 00:07:54,040
up several chat bots for them, a
menu editor, a recipe writer, 

139
00:07:54,600 --> 00:07:56,600
you know, someone that's going 
to analyze whatever. 

140
00:07:56,600 --> 00:07:58,520
And I want to ask you this 
because you were talking about 

141
00:07:58,520 --> 00:08:02,920
data. 
And this has nothing to do with 

142
00:08:02,920 --> 00:08:04,640
culinary, but it has to do with 
my taxes. 

143
00:08:05,840 --> 00:08:07,960
It's something that's like the 
bane of my existence. 

144
00:08:07,960 --> 00:08:11,120
Every day when I part of my work
routine, I spend about 30 

145
00:08:11,120 --> 00:08:12,680
minutes working on tax stuff 
every day. 

146
00:08:12,680 --> 00:08:15,560
It's like, sit down, It's my, 
it's my 30 minute tax time. 

147
00:08:16,200 --> 00:08:20,240
And I was like there has to be a
more efficient way to do this. 

148
00:08:20,240 --> 00:08:24,360
So what I did is I got 2 excel 
reports, one from from a toll 

149
00:08:24,360 --> 00:08:28,240
tag and another one from 
Everlands, which is you know, a 

150
00:08:28,240 --> 00:08:32,480
driving app that tracks mileage.
And I sent it to ChatGPT and I 

151
00:08:32,480 --> 00:08:35,559
said, can you consolidate these 
two and tell me which ones are 

152
00:08:35,559 --> 00:08:39,760
personal driving expenses and 
which ones are, are are are 

153
00:08:39,760 --> 00:08:41,960
taxable? 
It thought for two minutes and 

154
00:08:41,960 --> 00:08:46,280
it spit me the Excel report back
categorized, colour coded these 

155
00:08:46,280 --> 00:08:49,080
go here, code it to this. 
I was like, this just saved me 

156
00:08:49,520 --> 00:08:53,680
hours worth of work and I didn't
realize how good it is now at 

157
00:08:53,680 --> 00:08:55,920
filtering data. 
And that's just one example, but

158
00:08:56,280 --> 00:08:57,920
what are some of the other 
things that you talk about? 

159
00:08:58,240 --> 00:09:01,200
You know, the, the data aspect. 
What are some other things that 

160
00:09:01,200 --> 00:09:03,920
you guys are using it for? 
So I think what's being 

161
00:09:03,920 --> 00:09:07,000
developed for, I don't know 
anybody that's actually using it

162
00:09:07,000 --> 00:09:09,880
yet, but what is being developed
for is First off, I mean, you 

163
00:09:09,880 --> 00:09:12,760
came from a hotel background, so
you know that, right? 

164
00:09:12,760 --> 00:09:17,280
There's a, there's procurement, 
there's sales, there's POS 

165
00:09:17,360 --> 00:09:20,440
systems, there's digital 
signage, there's inventory, 

166
00:09:20,440 --> 00:09:23,440
there's production, there's all 
these different aspects that 

167
00:09:23,440 --> 00:09:27,280
just like now is an independent 
culinarian, right? 

168
00:09:27,520 --> 00:09:29,240
You're, you're using it for 
taxes. 

169
00:09:29,240 --> 00:09:33,360
But think about how that 
manifests as a real business 

170
00:09:33,360 --> 00:09:37,000
tool, not just for big 
companies, but for small, for 

171
00:09:37,000 --> 00:09:40,200
each location. 
So it has the ability to bring 

172
00:09:40,200 --> 00:09:43,720
together all those disparate 
technologies that people use, 

173
00:09:43,720 --> 00:09:45,640
right? 
So you have one POS system. 

174
00:09:45,840 --> 00:09:48,080
You might have a menu and 
ordering system or not. 

175
00:09:48,080 --> 00:09:50,600
You might not have a system at 
all, right? 

176
00:09:50,800 --> 00:09:55,280
You might have a, you know, an 
order guide with one of your 

177
00:09:55,280 --> 00:09:57,320
vendors, like a, a large broad 
liner. 

178
00:09:57,320 --> 00:09:59,480
It brings together all those 
systems. 

179
00:09:59,480 --> 00:10:01,960
It's like air traffic control 
for all of them. 

180
00:10:02,080 --> 00:10:04,480
And then you can pick and choose
just like you did. 

181
00:10:04,640 --> 00:10:07,880
You needed data for these two 
expense categories. 

182
00:10:07,960 --> 00:10:11,360
This is what you needed. 
You can tell AI whatever you 

183
00:10:11,360 --> 00:10:14,600
want to do, right? 
And we're getting to the point 

184
00:10:14,760 --> 00:10:18,760
where we can actually look at a 
kitchen and the equipment that's

185
00:10:18,800 --> 00:10:23,400
in a kitchen and the skill level
of the cooks and say, if you we 

186
00:10:23,400 --> 00:10:28,720
want to make 404 hundred dishes 
of this one specific dish, 

187
00:10:28,920 --> 00:10:29,960
right? 
So you're going to scale it to 

188
00:10:29,960 --> 00:10:33,600
400, you need in your kitchen 
where you already have this 

189
00:10:33,600 --> 00:10:36,840
equipment, you're going to need 
this many cooks at this skill 

190
00:10:36,840 --> 00:10:39,000
level. 
So think about what that means 

191
00:10:39,000 --> 00:10:41,600
for labor, because labor is a 
huge issue for us, right? 

192
00:10:41,720 --> 00:10:45,640
So think about what that means. 
And it also as an operator, 

193
00:10:45,640 --> 00:10:50,480
gives you the true cost of food,
which is valuable at at a deli, 

194
00:10:50,640 --> 00:10:53,800
at an independent restaurant, at
a big hotel. 

195
00:10:54,360 --> 00:10:58,040
And so we are just at the tip of
the iceberg about the 

196
00:10:58,040 --> 00:11:00,960
information that's going. 
You said it correctly in that 

197
00:11:00,960 --> 00:11:03,560
you said it saved me this amount
of time. 

198
00:11:03,680 --> 00:11:06,520
Imagine. 
And it's not about replacing 

199
00:11:06,560 --> 00:11:09,800
people, right? 
It's about that exact thing, 

200
00:11:09,800 --> 00:11:13,680
giving people back time. 
So what's the highest and best 

201
00:11:13,680 --> 00:11:18,560
use of your time as a chef, as a
consultant, as whatever it is 

202
00:11:18,560 --> 00:11:21,640
that you're, you know, your 
position is, but it gives you 

203
00:11:21,640 --> 00:11:24,080
back that time. 
I think there's a lot of fear 

204
00:11:24,080 --> 00:11:27,080
that it's somehow going to 
replace people or and it's just 

205
00:11:27,080 --> 00:11:31,280
not it's going to make. 
I think a conversation that 

206
00:11:31,280 --> 00:11:35,440
happens a lot, especially when I
used to, when I was active as a 

207
00:11:35,440 --> 00:11:37,640
chef, there's a lot of young 
cooks would come up to me and 

208
00:11:37,640 --> 00:11:39,520
say, I want to learn the 
management stuff. 

209
00:11:39,520 --> 00:11:41,760
I want to learn food cost and I 
want to learn how to write 

210
00:11:41,760 --> 00:11:43,200
emails like you or whatever, 
right? 

211
00:11:43,200 --> 00:11:45,200
Like all the stuff that's not 
glamorous. 

212
00:11:45,360 --> 00:11:48,000
And I used to tell them, don't 
worry about that, Focus on your 

213
00:11:48,000 --> 00:11:49,200
craft. 
Learn to be a good chef. 

214
00:11:49,200 --> 00:11:51,960
Like that's the easy part. 
And trust me, it's not that fun.

215
00:11:52,520 --> 00:11:54,920
And you could probably learn it 
pretty relatively quickly. 

216
00:11:55,080 --> 00:11:59,120
But what's interesting now is I 
noticed a lot of chefs, I hate 

217
00:11:59,120 --> 00:12:01,360
to use the term office chef, but
a lot of chefs turn into office 

218
00:12:01,360 --> 00:12:04,440
chefs because the amount of 
administrative work forces you 

219
00:12:04,440 --> 00:12:05,920
into that. 
It forces you to become an 

220
00:12:05,920 --> 00:12:09,040
office chef because from the 
second you get in to the second 

221
00:12:09,040 --> 00:12:11,080
you leave, you're inundated with
questions, emails, 

222
00:12:11,080 --> 00:12:13,880
responsibilities, ordering, 
scheduling, etcetera. 

223
00:12:15,200 --> 00:12:17,920
And what I, what I think is 
going to happen, at least now, 

224
00:12:17,920 --> 00:12:20,680
if you're efficient with AI and 
you have, and you have chat bots

225
00:12:20,680 --> 00:12:23,360
set up or whatever, I think you 
cut your admin time in half. 

226
00:12:23,880 --> 00:12:26,640
Realistically, I think you'd get
5 hours back in the day and get 

227
00:12:26,640 --> 00:12:29,920
back in the kitchen where now 
you could see where the food 

228
00:12:29,920 --> 00:12:32,400
cost issues are. 
You could develop your team, you

229
00:12:32,400 --> 00:12:34,760
could be a little less stressed,
You should be a little bit more 

230
00:12:34,760 --> 00:12:38,680
efficient. 
And I, so I see AI as a tool not

231
00:12:38,760 --> 00:12:42,960
to replace your, your taste buds
or, you know, whatever, whatever

232
00:12:42,960 --> 00:12:44,960
chefs are worried about. 
Like no, like you could iterate 

233
00:12:44,960 --> 00:12:47,120
much faster. 
Like, like you said, what 

234
00:12:47,200 --> 00:12:50,800
asparagus is in season, Give me 
20 ideas that I could do with 

235
00:12:50,800 --> 00:12:52,360
asparagus with Italian food. 
Boom. 

236
00:12:52,640 --> 00:12:54,400
You might not use any of them, 
but I kind of like this. 

237
00:12:54,400 --> 00:12:56,040
And it's going to spin off. 
And then you could print out the

238
00:12:56,040 --> 00:13:00,640
recipe and give it to someone 
and say, hey, give me 10 recipe 

239
00:13:00,640 --> 00:13:02,360
variations of that. 
You hand it to 10 people and you

240
00:13:02,360 --> 00:13:04,320
could scale it like, OK, let's 
pick the best one. 

241
00:13:04,600 --> 00:13:07,400
Yeah, yeah. 
People should not be afraid of 

242
00:13:07,400 --> 00:13:09,400
it. 
And it's it's not going away. 

243
00:13:09,400 --> 00:13:12,040
At least I don't think so. 
I think I heard something on 

244
00:13:12,040 --> 00:13:14,320
some sort of podcast, they were 
talking about the car industry 

245
00:13:14,320 --> 00:13:17,360
and how it's like going towards 
automation and some like self 

246
00:13:17,360 --> 00:13:17,960
driving. 
Yeah. 

247
00:13:17,960 --> 00:13:20,200
And it was like, well, aren't, 
aren't we gonna like, you know, 

248
00:13:20,640 --> 00:13:22,600
aren't, isn't the next 
generation just gonna be sad 

249
00:13:22,600 --> 00:13:24,440
that they don't drive? 
It's like, dude, were you ever 

250
00:13:24,440 --> 00:13:26,280
sad that like you don't know how
to ride a horse? 

251
00:13:26,280 --> 00:13:28,840
Like it's not, it's just gonna 
change and evolve. 

252
00:13:28,840 --> 00:13:30,520
You're gonna do something else 
with that time. 

253
00:13:31,960 --> 00:13:37,480
So yeah, I do think that like 
the people part is not gonna go 

254
00:13:37,480 --> 00:13:40,200
away. 
How issues that you and I were 

255
00:13:40,200 --> 00:13:42,200
talking about just the other 
day, right? 

256
00:13:42,440 --> 00:13:46,200
If you have that time back, 
then, you know, the heart of 

257
00:13:46,200 --> 00:13:51,200
being a chef is also teaching 
and training other chefs. 

258
00:13:51,480 --> 00:13:54,920
That's the heart of what it 
means being a coach, a mentor, 

259
00:13:55,080 --> 00:13:58,120
psychologist, Mama or Papa, 
right? 

260
00:13:58,120 --> 00:14:01,120
I think, I mean, that's what. 
And when you talk about 

261
00:14:01,120 --> 00:14:05,000
developing loyalty and staff and
developing people and developing

262
00:14:05,000 --> 00:14:10,160
culinary leaders and next Gen. 
you know, great chefs, it's only

263
00:14:10,160 --> 00:14:13,880
because somebody had enough time
to be that generous with me that

264
00:14:13,880 --> 00:14:18,280
I got to where I am. 
And I think that it's the same 

265
00:14:18,280 --> 00:14:20,280
thing for us to talk about 
giving that time back. 

266
00:14:20,280 --> 00:14:23,480
You said you can be in your 
kitchen, you can be with your 

267
00:14:23,480 --> 00:14:27,400
people, you can be, you know, 
right there tasting things every

268
00:14:27,400 --> 00:14:30,640
day. 
To me as a chef, again, whatever

269
00:14:30,640 --> 00:14:34,160
the venue, whatever your venue 
is, that's the most valuable 

270
00:14:34,160 --> 00:14:38,520
thing is being right there with 
the food, with the people and 

271
00:14:38,520 --> 00:14:40,600
frankly with your with your 
customers. 

272
00:14:40,600 --> 00:14:43,760
I mean driving, you know, being 
don't underestimate that going 

273
00:14:43,840 --> 00:14:46,000
to the table touch. 
A lot of chefs don't like that. 

274
00:14:46,000 --> 00:14:48,680
But you know, people come 
because they want to say they 

275
00:14:48,680 --> 00:14:50,720
know the chef. 
It's like the chef is so 

276
00:14:50,840 --> 00:14:52,840
powerful. 
They want to know the right 

277
00:14:52,840 --> 00:14:55,120
cooks stay because they're like,
that's my chef. 

278
00:14:55,360 --> 00:14:56,680
Yeah, yeah. 
No, I agree. 

279
00:14:56,880 --> 00:15:00,960
What do you like if there was 
some basic things that you think

280
00:15:00,960 --> 00:15:05,880
every culinary operation should 
have in place with and, and 

281
00:15:06,160 --> 00:15:08,680
let's just go like very basic 
chat bot software. 

282
00:15:09,120 --> 00:15:11,840
What are some things that you 
think every culinary operation 

283
00:15:11,840 --> 00:15:14,200
should have in place in the 
chef's office as far as chat 

284
00:15:14,200 --> 00:15:17,080
bots set up? 
Well, I don't, I don't know that

285
00:15:17,080 --> 00:15:20,080
it's just bot oriented. 
I think you actually like the 

286
00:15:20,240 --> 00:15:22,440
the the platform that I'm 
working on now. 

287
00:15:22,440 --> 00:15:25,920
I've been in development with 
this, with this Air technologies

288
00:15:25,920 --> 00:15:30,720
for the last 15 months, right? 
So I think it's, it's finding 

289
00:15:30,720 --> 00:15:34,320
the right platform that can 
bring things together for you, 

290
00:15:34,320 --> 00:15:37,040
right? 
So it's, you can personalize 

291
00:15:37,040 --> 00:15:38,760
things. 
It's like anything else, right? 

292
00:15:38,760 --> 00:15:42,360
You can pick and choose modules,
You can have professionals 

293
00:15:42,360 --> 00:15:46,720
develop certain things for you. 
I think the chatbot is just one,

294
00:15:46,880 --> 00:15:50,680
one piece. 
It's the automating the those, 

295
00:15:50,880 --> 00:15:54,600
those daily tasks, you know, 
like menuing, ordering, 

296
00:15:55,960 --> 00:16:00,120
receiving inventory, right? 
It can't think about having the 

297
00:16:00,120 --> 00:16:04,640
ability to have an inventory 
where where the the bot or the 

298
00:16:04,640 --> 00:16:07,600
platform actually send you a 
push notification that says, 

299
00:16:07,600 --> 00:16:11,160
Hey, chef, you know, you got 10 
lbs of snapper that's going to 

300
00:16:11,160 --> 00:16:13,240
go bad. 
You better, you better menu it 

301
00:16:13,240 --> 00:16:15,360
tonight. 
Like think about just having 

302
00:16:15,360 --> 00:16:17,280
that at you. 
You might even have forgotten 

303
00:16:17,280 --> 00:16:20,960
that that pen that snappers in 
there or a cook didn't tell you 

304
00:16:20,960 --> 00:16:24,240
or it was put in the wrong place
or, but because it's interfacing

305
00:16:24,240 --> 00:16:26,440
with all your other 
technologies, it understands 

306
00:16:26,440 --> 00:16:28,240
that. 
So I don't know that it's just 

307
00:16:28,240 --> 00:16:31,880
the the bot it's in. 
It's integrating AI into the 

308
00:16:31,880 --> 00:16:34,480
systems that you already use. 
And if you don't have those 

309
00:16:34,480 --> 00:16:36,880
systems, get those systems, 
right. 

310
00:16:37,080 --> 00:16:37,680
Yeah. 
Yeah. 

311
00:16:37,720 --> 00:16:39,760
So I think that it's, that's 
what I'm saying. 

312
00:16:39,760 --> 00:16:43,320
It's more than just the the bot 
or learning how to learn because

313
00:16:43,360 --> 00:16:46,440
you know how you see those 
things where an answer from a 

314
00:16:46,440 --> 00:16:48,720
chat bot is only as good as the 
question questions that you. 

315
00:16:48,840 --> 00:16:51,440
Asked that is true and. 
I don't know if there's anything

316
00:16:51,440 --> 00:16:56,160
maybe is it air you said is 
working on it, but it would be 

317
00:16:56,160 --> 00:16:59,560
interesting to have something 
that cuz my thing is the 

318
00:16:59,560 --> 00:17:02,240
training and the leadership down
the exec chef usually knows 

319
00:17:02,240 --> 00:17:04,839
everything that's in their walk 
in cuz they're in there or they 

320
00:17:04,839 --> 00:17:07,440
should be right? 
But you know when you're 

321
00:17:07,440 --> 00:17:09,079
training sous chefs? 
They're not in there every day, 

322
00:17:09,079 --> 00:17:10,720
chef. 
I wish they're. 

323
00:17:11,280 --> 00:17:12,839
They're not. 
They're not in there, chef. 

324
00:17:12,839 --> 00:17:14,359
I'm not. 
Today, Because like, that's my 

325
00:17:14,400 --> 00:17:17,160
biggest thing is like at, you 
know, the next level now running

326
00:17:17,160 --> 00:17:20,079
restaurants on, you know, in 
charge of front of house and 

327
00:17:20,079 --> 00:17:20,880
back of house. 
Yeah. 

328
00:17:21,640 --> 00:17:24,440
Recently I've had to step in and
I'm functionally the executive 

329
00:17:24,440 --> 00:17:27,640
chef of one of our restaurants. 
And it's like, it's a difficult 

330
00:17:27,640 --> 00:17:29,800
job, but it's also an easy job. 
Just be in charge of everything 

331
00:17:29,800 --> 00:17:31,480
all the time, all at once. 
Yeah, right. 

332
00:17:31,480 --> 00:17:33,120
Like it's like. 
But it would be responsible. 

333
00:17:33,120 --> 00:17:35,040
Be responsible. 
And you know, some things like 

334
00:17:35,040 --> 00:17:37,560
training the sous chefs, it's 
like, you know, I look at the 

335
00:17:37,560 --> 00:17:39,000
order guide. 
I was like, Hey, do the order, 

336
00:17:39,000 --> 00:17:40,800
do the, you know, he does order 
guide. 

337
00:17:41,120 --> 00:17:43,400
And I'm like, Hey, we, we only 
have this in here, you know, so 

338
00:17:43,400 --> 00:17:46,480
it's like if you have a bot that
like knows your inventory and 

339
00:17:46,480 --> 00:17:50,520
they're try to go log it in and 
then then AI is just like, Hey, 

340
00:17:50,520 --> 00:17:52,480
you already have this like you. 
Don't need it, but it won't be a

341
00:17:52,480 --> 00:17:55,800
bot that knows your inventory. 
It'll still be software that 

342
00:17:55,800 --> 00:17:58,960
knows your inventory. 
The bot is embedded, right, 

343
00:17:59,080 --> 00:18:01,320
right. 
So it's not, you know, the 

344
00:18:01,320 --> 00:18:05,040
information is coming from the 
software system, not from the 

345
00:18:05,040 --> 00:18:07,480
bot. 
The AI is embedded in the system

346
00:18:07,720 --> 00:18:10,560
and that's what you're going to 
see more of, right, AI embedded 

347
00:18:10,560 --> 00:18:14,000
in systems. 
And we can, I think both of us 

348
00:18:14,000 --> 00:18:18,920
Chef can say we there is no way 
in the operation that I ran that

349
00:18:18,920 --> 00:18:22,080
I knew everything and every walk
in there were multiple walk-ins,

350
00:18:22,400 --> 00:18:25,640
multiple locations, multiple. 
And again, single restaurant 

351
00:18:25,640 --> 00:18:27,240
and. 
I think, I think the other thing

352
00:18:27,240 --> 00:18:30,000
that you have to think about, 
like even when we talk about 

353
00:18:30,160 --> 00:18:34,000
pricing, inventory, anything 
like that, people make mistakes.

354
00:18:34,000 --> 00:18:37,680
Yeah, yeah, technology. 
Doesn't you know, erasers and 

355
00:18:37,800 --> 00:18:41,920
ones and sevens? 
Well, you look at because AI is 

356
00:18:41,920 --> 00:18:44,280
like a fascinating topic. 
I don't know, chefs probably 

357
00:18:44,280 --> 00:18:49,200
that listen to this know that I 
love AI only because I see it as

358
00:18:49,200 --> 00:18:51,680
a force multiplier for most of 
the daily operations that you 

359
00:18:51,680 --> 00:18:55,560
could work with, especially if, 
if if you don't know like and AI

360
00:18:55,560 --> 00:18:57,320
is becoming more conversational,
right? 

361
00:18:57,320 --> 00:18:59,960
So it's understanding like if, 
if you could ask it questions 

362
00:19:00,280 --> 00:19:02,000
and you could say, don't give it
back to me at a third grade 

363
00:19:02,000 --> 00:19:04,120
reading level or, or scale it 
up, make it a little bit more 

364
00:19:04,120 --> 00:19:08,160
complicated. 
I have people that I work with 

365
00:19:08,480 --> 00:19:12,280
that'll that'll say, we're 
working on addition. 

366
00:19:12,280 --> 00:19:15,240
I'll say, and I mock it up an AI
image of it and say, is this 

367
00:19:15,240 --> 00:19:16,840
kind of like how you want to 
plate it? 

368
00:19:17,640 --> 00:19:20,360
And it's like, wow, it knocks 
out another portion of the R&D. 

369
00:19:20,360 --> 00:19:23,400
Like you could give me 10 
different plate variations with 

370
00:19:23,400 --> 00:19:26,320
an AI image that would take you 
four or five hours in the 

371
00:19:26,320 --> 00:19:29,440
kitchen, but it's going to take 
you 5 minutes with some prompts.

372
00:19:30,400 --> 00:19:32,000
But it's also knowing how to use
the system. 

373
00:19:33,280 --> 00:19:37,040
I think it's fascinating. 
Like I, if I had a prediction, I

374
00:19:37,040 --> 00:19:41,640
would say in a few years you're 
gonna be able to put on your 

375
00:19:41,640 --> 00:19:44,200
virtual reality glasses and 
you're gonna have your board of 

376
00:19:44,200 --> 00:19:47,080
directors that are all AI and 
you're gonna have your AI 

377
00:19:47,080 --> 00:19:50,040
director of marketing and your 
AI director of finance and your 

378
00:19:50,040 --> 00:19:53,560
AICFO or whatever, whatever. 
And you're gonna sit down with 

379
00:19:53,600 --> 00:19:55,520
all these virtual reality and 
you're gonna say, hey, I need 

380
00:19:55,520 --> 00:19:57,320
you to work on this day and I 
need you to work on this day. 

381
00:19:57,320 --> 00:19:59,720
And then we'll meet in a few 
hours when you, well, I need a 

382
00:19:59,720 --> 00:20:01,120
few hours for lunch. 
But you guys will be done 

383
00:20:01,120 --> 00:20:02,880
instantly, right? 
Right. 

384
00:20:03,800 --> 00:20:06,200
I think that like one thing I'm 
worried about with AI, another 

385
00:20:06,200 --> 00:20:11,800
thing my constant worrying brain
is this push towards like 

386
00:20:11,800 --> 00:20:14,360
everything being efficiency. 
Chefs are already like that. 

387
00:20:14,680 --> 00:20:18,240
But then but what we have and 
and I've had, you know, great 

388
00:20:18,240 --> 00:20:21,920
examples of, I mean, chefs in 
general are the like most 

389
00:20:21,920 --> 00:20:24,360
hospitable people. 
And when you're driving for 

390
00:20:24,360 --> 00:20:28,680
efficiency, like hospitality is 
inefficient, you know, trying to

391
00:20:28,680 --> 00:20:30,400
make someone feel good isn't 
efficient. 

392
00:20:30,400 --> 00:20:32,800
And even your own staff, when 
you have something that's 

393
00:20:32,800 --> 00:20:37,000
driving towards maximum 
efficiency, I think sometimes we

394
00:20:37,000 --> 00:20:42,520
could lose the humanity of it to
where it's like, well, this is 

395
00:20:42,680 --> 00:20:47,560
whether it's, I think that's why
people are afraid that it could 

396
00:20:48,280 --> 00:20:53,040
lose the people like, OK, we're 
just gonna go to robots or 

397
00:20:53,040 --> 00:20:54,640
whatever. 
And I don't think that. 

398
00:20:54,640 --> 00:20:56,760
How far away are we from robot 
cooks, though? 

399
00:20:56,960 --> 00:20:58,080
A long way, I think. 
What? 

400
00:20:58,080 --> 00:20:59,080
Do you think? 
I don't think so. 

401
00:20:59,280 --> 00:21:00,880
I just don't. 
I think it's just going to have.

402
00:21:00,880 --> 00:21:01,840
Here's one. 
Type of food. 

403
00:21:01,880 --> 00:21:03,200
Right. 
It just has different 

404
00:21:03,200 --> 00:21:05,560
applications. 
But I disagree with you in 

405
00:21:05,680 --> 00:21:07,520
something you said. 
And this is where I think we 

406
00:21:07,520 --> 00:21:09,760
have to be honest with ourselves
as chefs. 

407
00:21:10,440 --> 00:21:12,520
Not all chefs Dr. towards 
efficiency. 

408
00:21:13,040 --> 00:21:15,040
Not all chefs have a capability 
of driving. 

409
00:21:15,040 --> 00:21:15,720
Towards. 
That's true. 

410
00:21:16,560 --> 00:21:19,160
You know, and when we talk 
about, you know, let's talk 

411
00:21:19,160 --> 00:21:22,640
about the talent gap, right? 
There is definitely a talent 

412
00:21:22,640 --> 00:21:24,600
gap. 
There's people that you know 

413
00:21:24,800 --> 00:21:28,080
that aren't coming into our 
industry anymore or they're not 

414
00:21:28,120 --> 00:21:32,360
opening restaurants or they're 
not working in, you know, hotels

415
00:21:32,360 --> 00:21:36,360
or they're not working where, 
you know, where hospitality, you

416
00:21:36,360 --> 00:21:40,120
know, is AI don't know how we I 
don't think you actually can 

417
00:21:40,120 --> 00:21:43,200
automate hospitality. 
I think that's a cultural thing 

418
00:21:43,200 --> 00:21:47,640
that exists outside of AI and I 
think that that, but I actually 

419
00:21:47,640 --> 00:21:50,720
think I've had this discussion 
with several chefs. 

420
00:21:50,960 --> 00:21:54,240
There's this talent gap where we
know there's not enough great 

421
00:21:54,240 --> 00:21:56,480
chefs for all the openings that 
we have. 

422
00:21:56,920 --> 00:21:59,800
And I think that begs another 
question, if we can give them 

423
00:21:59,800 --> 00:22:04,360
tools, AI based tools, be it a 
bot vehicle, whatever it is, a 

424
00:22:04,360 --> 00:22:06,560
platform or an integrated 
platform. 

425
00:22:07,040 --> 00:22:10,640
I think that what we what we 
will have is the ability to go 

426
00:22:10,640 --> 00:22:14,120
out and talk about how great it 
is to be a chef and how 

427
00:22:14,120 --> 00:22:17,360
restaurant careers are awesome 
and hotel and you know, 

428
00:22:17,360 --> 00:22:21,280
hospitality jobs that it's a 
privilege to be of service. 

429
00:22:21,560 --> 00:22:24,480
And that's, you know, we don't 
just do it because we love 

430
00:22:24,480 --> 00:22:27,320
cooking food, We do it because 
we love feeding people. 

431
00:22:27,880 --> 00:22:30,080
Yeah. 
I mean, we talked about it at 

432
00:22:30,080 --> 00:22:33,640
great length yesterday. 
That's the the, the I mean, how 

433
00:22:35,200 --> 00:22:37,680
do it? 
It just seems like every time I 

434
00:22:37,680 --> 00:22:41,560
come into one of our restaurants
or I'm talking to one of our 

435
00:22:41,560 --> 00:22:44,120
chefs, it's like finding the 
people that are passionate about

436
00:22:44,560 --> 00:22:48,080
food and taking care of people 
that like can push past the fact

437
00:22:48,080 --> 00:22:52,760
that it's an it's amazing. 
You know, one of our cultural 

438
00:22:52,760 --> 00:22:55,320
values is like seek heat. 
Like, but there's also something

439
00:22:55,360 --> 00:22:59,080
great about doing something 
hard, but people routinely and 

440
00:22:59,080 --> 00:23:02,280
increasing numbers can't get 
past the fact that it's also a 

441
00:23:02,280 --> 00:23:04,760
hard job. 
And so they like run into that 

442
00:23:04,760 --> 00:23:08,040
wall and they're like, oh man, 
do you like, I, I want to go out

443
00:23:08,040 --> 00:23:11,360
on Saturday night, like I, I 
want, you know, to hang out with

444
00:23:11,360 --> 00:23:14,480
my friends. 
And I was like, my friends are 

445
00:23:14,480 --> 00:23:16,440
in the kitchen. 
Like I purposely, when I got 

446
00:23:16,440 --> 00:23:19,640
into this industry, I moved to a
different state because I knew 

447
00:23:19,640 --> 00:23:22,960
that like, if I wanted to do 
this, like I don't need the 

448
00:23:22,960 --> 00:23:25,720
distraction of like my friends 
are going to go to a show and 

449
00:23:25,720 --> 00:23:28,760
like, I want to go there. 
Like no, like I need to be, you 

450
00:23:28,760 --> 00:23:31,360
know, it, it takes all that, but
the rewards, like you said, 

451
00:23:31,360 --> 00:23:35,760
it's, it's a great job. 
It's, it's, it's awesome. 

452
00:23:35,760 --> 00:23:38,840
I mean being, you know, the 
relationships and the people 

453
00:23:38,840 --> 00:23:41,400
and, and the people that, you 
know, the, the shoulders that I 

454
00:23:41,400 --> 00:23:43,080
stand on and those 
relationships. 

455
00:23:43,360 --> 00:23:49,600
So how, how do you think we're 
going to develop the next 

456
00:23:49,600 --> 00:23:53,840
generation of chefs? 
I mean, culinary schools are 

457
00:23:53,840 --> 00:23:55,400
fewer and far between than they 
used to be. 

458
00:23:56,240 --> 00:23:58,480
You know, we're on the subject 
of AI and I'm not trying to beat

459
00:23:58,720 --> 00:24:01,240
AI again, but it's like people 
can learn faster. 

460
00:24:01,240 --> 00:24:03,120
There's chef steps, there's 
Ruby, there's these online 

461
00:24:03,120 --> 00:24:07,800
culinary courses, there's the 
Internet, there's Instagram, 

462
00:24:07,800 --> 00:24:10,720
there's YouTube, and then 
there's, there's still culinary 

463
00:24:10,720 --> 00:24:12,040
schools. 
Like we could go and pick up a 

464
00:24:12,040 --> 00:24:17,000
knife and, and work with the 
chef instructor right now. 

465
00:24:17,000 --> 00:24:23,120
I think that there's a big gap 
in the, in the, in the culinary 

466
00:24:23,120 --> 00:24:25,920
world where, where new cooks are
coming in and they're learning 

467
00:24:25,920 --> 00:24:28,520
much faster. 
And I, I, I, I was saying this 

468
00:24:28,520 --> 00:24:30,440
today with, with another chef 
that I was having a conversation

469
00:24:30,440 --> 00:24:33,080
with. 
I was saying that cooks can 

470
00:24:33,080 --> 00:24:36,320
become chefs now and probably 
half the time for my generation,

471
00:24:36,800 --> 00:24:38,680
you know, because of all these, 
all the access. 

472
00:24:38,680 --> 00:24:41,280
Skill though. 
Well, the the information is 

473
00:24:41,280 --> 00:24:42,280
there. 
There's no bait keeping. 

474
00:24:42,280 --> 00:24:44,120
If you want to know how to do 
something, you just you could 

475
00:24:44,120 --> 00:24:45,200
find that information. 
You could. 

476
00:24:45,480 --> 00:24:47,240
There's no gate. 
You could just break over it, 

477
00:24:47,280 --> 00:24:50,920
right? 
But one of the things that we're

478
00:24:50,920 --> 00:24:56,600
losing, it's the, it's almost 
like the food still needs soul 

479
00:24:56,600 --> 00:24:58,640
though. 
And you get that by making it 

480
00:24:58,640 --> 00:25:00,640
hundreds of times and connecting
with it. 

481
00:25:00,920 --> 00:25:04,640
And so it's almost like we have 
knowledge, but we don't have 

482
00:25:04,640 --> 00:25:07,800
understanding. 
So we have, we know everything 

483
00:25:07,800 --> 00:25:11,040
about food, but we don't know. 
And I've had to give it some 

484
00:25:11,040 --> 00:25:13,080
soul. 
The lack of leader, I mean, the 

485
00:25:13,080 --> 00:25:14,440
lack of leadership in the 
kitchen. 

486
00:25:14,600 --> 00:25:17,280
We talked for about an hour on 
this, this bus ride. 

487
00:25:17,280 --> 00:25:20,520
And like, my head goes 
immediately to the fact that 

488
00:25:20,720 --> 00:25:22,520
one, I'm from Southern 
California. 

489
00:25:22,920 --> 00:25:24,760
She was the chef in LA. 
I was like, man, if I could have

490
00:25:24,760 --> 00:25:26,840
found her, like and learn from 
her. 

491
00:25:26,840 --> 00:25:29,080
Just talking to her. 
You're like the leadership, like

492
00:25:29,080 --> 00:25:33,800
what Chef Aline has. 
Like talking to her, I was like,

493
00:25:33,800 --> 00:25:37,040
I want to work for you, you 
know, like I want to be, you 

494
00:25:37,040 --> 00:25:40,640
know, pumping out food on on 
your line and, and learning from

495
00:25:40,640 --> 00:25:41,800
you. 
And it's those things. 

496
00:25:41,800 --> 00:25:44,480
It's like, it's like they know 
that technical job duty. 

497
00:25:44,480 --> 00:25:47,520
And I think something that, you 
know, has always stuck with me. 

498
00:25:47,520 --> 00:25:51,680
Danny Meyer's book Setting the 
Table, It's like that 51 percent

499
00:25:51,680 --> 00:25:54,040
or The thing is, is like the 
technical job duty is not 

500
00:25:54,040 --> 00:25:55,480
important. 
It's hard and you need to learn 

501
00:25:55,480 --> 00:25:57,000
it. 
But that's the 49%. 

502
00:25:57,000 --> 00:26:00,040
It's like, where do we find 
those 51% people that he talks 

503
00:26:00,040 --> 00:26:02,240
about? 
We're we're the age of too much 

504
00:26:02,240 --> 00:26:04,760
information, right. 
And not enough soul. 

505
00:26:04,880 --> 00:26:05,880
Yeah. 
Not enough soul. 

506
00:26:06,400 --> 00:26:08,560
Yeah. 
Because the food, not all food. 

507
00:26:08,560 --> 00:26:11,520
And I'm this is a general 
statement, but a lot of food 

508
00:26:11,520 --> 00:26:14,720
doesn't taste the way it did 10 
years ago. 

509
00:26:14,840 --> 00:26:17,280
And and we know better now. 
Like we, we know the right flour

510
00:26:17,280 --> 00:26:18,640
to use. 
We know where to buy the right 

511
00:26:18,640 --> 00:26:20,360
ingredients. 
We know the right way to make 

512
00:26:20,360 --> 00:26:23,160
Neapolitan pizza where, you 
know, before we were just all, 

513
00:26:23,360 --> 00:26:26,120
we we just didn't understand. 
So we know better. 

514
00:26:26,360 --> 00:26:28,840
But it's still feels like it's 
just missing a little something.

515
00:26:29,480 --> 00:26:30,640
You know what I think it's 
missing? 

516
00:26:30,640 --> 00:26:34,320
What's that? 
I think that when I was learning

517
00:26:34,320 --> 00:26:37,360
to cook and it was a long time 
ago and I didn't go to culinary 

518
00:26:37,360 --> 00:26:40,800
school, I met a chef, I went to 
work for him. 

519
00:26:41,160 --> 00:26:43,640
I worked for him for six years 
and that's how I learned 

520
00:26:43,640 --> 00:26:46,960
everything, right? 
Everything, most things I kept 

521
00:26:46,960 --> 00:26:48,120
learning. 
And that's the other thing, you 

522
00:26:48,120 --> 00:26:50,960
know, that compulsive curiosity 
to keep on learning is what 

523
00:26:50,960 --> 00:26:54,200
makes a a really good chef 
great, right? 

524
00:26:54,560 --> 00:26:57,640
But I think it's because, you 
know, if I wanted to learn 

525
00:26:57,640 --> 00:27:00,200
something that he wasn't 
available to teach me, he would 

526
00:27:00,200 --> 00:27:02,120
just call up a friend and I 
could just go. 

527
00:27:02,280 --> 00:27:05,200
I didn't clock in. 
I didn't have workman's comp. 

528
00:27:05,240 --> 00:27:07,440
I don't know what would have 
happened if I cut myself at that

529
00:27:07,440 --> 00:27:10,080
property or at that restaurant. 
I probably would have just 

530
00:27:10,080 --> 00:27:11,840
bandaged it up and gone back to 
work. 

531
00:27:12,200 --> 00:27:16,440
But I think there's this, you 
know, all this insurance over 

532
00:27:16,440 --> 00:27:20,560
regulation and everything that 
has that keeps us from just 

533
00:27:20,560 --> 00:27:24,760
sharing openly with each other 
and really being able to learn. 

534
00:27:25,000 --> 00:27:30,280
We were at, we saw this, met 
this awesome farm couple, right,

535
00:27:30,280 --> 00:27:33,800
who needs labor on their farm? 
And I'm sitting there thinking, 

536
00:27:33,800 --> 00:27:36,480
you know, how can I get kind of 
the big companies to get labor 

537
00:27:36,480 --> 00:27:38,520
out there? 
But you know what the reality 

538
00:27:38,520 --> 00:27:41,240
is, they're never going to do 
that because who's going to 

539
00:27:41,240 --> 00:27:42,960
insure them? 
Who's going to get them there? 

540
00:27:43,040 --> 00:27:45,680
Who's going to pay them, right? 
And it's not even necessarily 

541
00:27:45,680 --> 00:27:49,440
the pay, but it's the ability, 
you know, how can we bring back 

542
00:27:49,640 --> 00:27:54,720
volunteering to to learn, right?
So volunteering at a farm 

543
00:27:54,720 --> 00:27:57,280
because you want to learn that 
connection to the land, the 

544
00:27:57,280 --> 00:28:00,960
soil, in this case, the 
chickens, the pigs, whatever. 

545
00:28:00,960 --> 00:28:04,840
And in one hour time period with
them, I learned so much right 

546
00:28:04,840 --> 00:28:09,360
about regenerative agriculture. 
And but you know, you don't get 

547
00:28:09,360 --> 00:28:12,520
those opportunities enough, 
especially young, young 

548
00:28:12,520 --> 00:28:14,840
culinarians don't get those 
opportunities. 

549
00:28:15,000 --> 00:28:18,400
So how do we foster those 
opportunities without putting 

550
00:28:18,400 --> 00:28:22,600
our business at risk, right. 
So I mean, I don't know what the

551
00:28:22,600 --> 00:28:23,760
answer to that is. 
I don't know. 

552
00:28:23,760 --> 00:28:25,360
I'm not a lawyer. 
I don't know if we could sign a 

553
00:28:25,360 --> 00:28:27,600
waiver or whatever have them 
come. 

554
00:28:28,080 --> 00:28:30,920
And the other thing is, is it's 
it's generational, right? 

555
00:28:31,120 --> 00:28:34,760
Because now I find a lot of a 
lot of people don't want to 

556
00:28:34,760 --> 00:28:36,880
volunteer. 
They want to be paid for all 

557
00:28:36,880 --> 00:28:39,920
their time and effort. 
And I'm like, but you're getting

558
00:28:39,920 --> 00:28:45,080
this education for free. 
So circling back to AI, they can

559
00:28:45,080 --> 00:28:48,880
have that education, they can 
see that online, but they don't 

560
00:28:48,880 --> 00:28:51,600
feel the experience. 
Right, right. 

561
00:28:51,960 --> 00:28:57,400
By the way, only because, only 
because you brought it up, can 

562
00:28:57,400 --> 00:28:59,120
you talk about why you guys are 
both here in Austin. 

563
00:29:00,320 --> 00:29:01,400
Ohio. 
Yeah, I'll let. 

564
00:29:01,480 --> 00:29:09,240
No, you're way more eloquent. 
So we are with flavour forays so

565
00:29:09,240 --> 00:29:11,960
Barb Mathias and Beverly Stevens
from. 

566
00:29:11,960 --> 00:29:14,040
They're they're in the room, 
they're off, they're off camera,

567
00:29:14,040 --> 00:29:16,840
but they're. 
Here they're the icons that like

568
00:29:16,960 --> 00:29:21,680
I read food Arts religiously if 
nobody knows like because food 

569
00:29:21,680 --> 00:29:24,480
arts hasn't been around for a 
while now, but but. 

570
00:29:24,560 --> 00:29:26,640
It was the magazine that I would
look forward to. 

571
00:29:27,080 --> 00:29:28,840
Yeah, I would get in my in my 
box. 

572
00:29:28,840 --> 00:29:30,640
I would go check it. 
Who's in the back? 

573
00:29:30,720 --> 00:29:32,000
I. 
Still have Who's the chef feed? 

574
00:29:32,320 --> 00:29:35,000
Recognize this time. 
And so when I talk about being 

575
00:29:35,000 --> 00:29:38,480
able to volunteer and experience
and everything, it's the 

576
00:29:38,480 --> 00:29:42,880
generosity of people like Bev 
and Barb that that create these 

577
00:29:42,880 --> 00:29:46,520
culinary experiences for chefs 
in different cities where we get

578
00:29:46,520 --> 00:29:48,960
to meet these farmers, we get to
meet other chefs, we get to 

579
00:29:48,960 --> 00:29:50,840
spend time and get to know each 
other. 

580
00:29:51,040 --> 00:29:53,960
And you're in in enriched 
exponentially. 

581
00:29:54,280 --> 00:29:57,120
And again, it's that learning is
that I want to learn more about 

582
00:29:57,120 --> 00:29:59,280
what you do. 
I want to learn more about what 

583
00:29:59,280 --> 00:30:02,360
you do right. 
And so and I think and it's 

584
00:30:02,360 --> 00:30:08,240
also, it's also curated in a way
that that each experience is 

585
00:30:08,240 --> 00:30:09,720
valuable. 
So you're on this culinary 

586
00:30:09,720 --> 00:30:11,840
excursion for, what, last three 
days? 

587
00:30:11,960 --> 00:30:13,280
Yep. 
Yeah, the last three days. 

588
00:30:13,640 --> 00:30:18,120
It was for me, like we at I work
for Addington companies. 

589
00:30:18,120 --> 00:30:21,360
We try to take our leaders to 
like NRA Cater source that's 

590
00:30:21,480 --> 00:30:25,200
national Restaurant Association 
for people there the common fan 

591
00:30:26,880 --> 00:30:31,040
and this has been the single 
most like educational 3 days and

592
00:30:31,040 --> 00:30:34,320
just picking up stuff and. 
And you get to meet a whole 

593
00:30:34,320 --> 00:30:36,480
bunch of new chefs. 
Yeah, your network. 

594
00:30:36,480 --> 00:30:39,960
Grows yeah like, and you know 
it's not even seeing the farm. 

595
00:30:39,960 --> 00:30:42,640
It's the you know like I've 
mentioned twice already that 

596
00:30:42,640 --> 00:30:44,280
the. 
I'm on the bus with Chef Helene 

597
00:30:44,280 --> 00:30:49,680
and, and talking to some of the 
people at what's Texas Pete's 

598
00:30:49,680 --> 00:30:53,560
Hot sauce was there and some 
other chefs and chef friend of 

599
00:30:53,560 --> 00:30:56,680
mine that said of the mansion at
Troll Creek. 

600
00:30:56,680 --> 00:30:59,360
Like so that, you know, the 
whole experience is so eye 

601
00:30:59,360 --> 00:31:03,320
opening and learning and, and 
yeah, it's been very impactful. 

602
00:31:03,320 --> 00:31:08,000
It's been awesome. 
And so I think, again, circling 

603
00:31:08,000 --> 00:31:10,520
all the way back to the 
beginning of our conversation, 

604
00:31:10,760 --> 00:31:14,400
if you can make the work easier,
if you can automate the 

605
00:31:14,400 --> 00:31:18,120
administrative part, you can 
make time to participate in 

606
00:31:18,120 --> 00:31:18,520
things. 
Yeah. 

607
00:31:18,600 --> 00:31:20,440
That's an excellent point. 
It's an excellent point. 

608
00:31:20,440 --> 00:31:24,160
And I think we're, we're, we 
know more about food, but we're,

609
00:31:24,240 --> 00:31:25,760
we're losing a little bit of 
that connection. 

610
00:31:25,760 --> 00:31:27,640
And not everyone, but like 
there's some chefs that are in 

611
00:31:27,640 --> 00:31:29,960
the dirt, right? 
They're growing their food and 

612
00:31:29,960 --> 00:31:31,720
they are in it. 
But there's other chefs that 

613
00:31:31,720 --> 00:31:34,000
just, you know, they're, they're
looking at a, a beautiful social

614
00:31:34,000 --> 00:31:35,800
media picture. 
They're trying to replicate it, 

615
00:31:35,800 --> 00:31:37,680
but they don't really understand
what they're replicating. 

616
00:31:39,640 --> 00:31:43,040
And I think again, back to the, 
to the original point, like you 

617
00:31:43,040 --> 00:31:45,440
said, is getting back in the 
kitchen, cooking, connecting 

618
00:31:45,440 --> 00:31:48,680
with food, go to the farmers 
market, talk to the talk to the 

619
00:31:48,680 --> 00:31:52,800
farmer, taste some food, cut an 
orange, eat it, see what, see 

620
00:31:52,800 --> 00:31:55,080
what food tastes like again and 
reconnect with it. 

621
00:31:55,080 --> 00:31:59,960
And, and we run the risk of all 
the food starting to look the 

622
00:31:59,960 --> 00:32:03,040
same because we're all, all eyes
are pointed in the same 

623
00:32:03,040 --> 00:32:05,760
direction. 
And I and I think if you could 

624
00:32:05,760 --> 00:32:08,960
just, you know, take a step 
back, look around, have an 

625
00:32:08,960 --> 00:32:11,320
expression like if everyone's 
looking at the front door, look,

626
00:32:11,400 --> 00:32:13,400
look at the alley, like look at 
the side door. 

627
00:32:14,480 --> 00:32:17,640
Because if you if you sound like
everyone else, you end up just 

628
00:32:17,640 --> 00:32:19,480
like everyone else. 
So I always like say be the 

629
00:32:19,480 --> 00:32:24,200
exception to the rule. 
Where we at on time? 

630
00:32:24,200 --> 00:32:26,080
How how you doing? 
I'm good. 

631
00:32:26,080 --> 00:32:27,440
I'm. 
I'm going to wrap it up in a 

632
00:32:27,440 --> 00:32:28,640
minute. 
We'll give you 1. 

633
00:32:28,640 --> 00:32:29,720
Last, we'll probably talk with 
you guys. 

634
00:32:29,720 --> 00:32:31,720
No, no. 
We do this all day. 

635
00:32:31,800 --> 00:32:34,040
I just I'm trying to think I 
want to get one last question in

636
00:32:34,040 --> 00:32:37,960
with you before you. 
I, I think again, it's, it's, I 

637
00:32:37,960 --> 00:32:41,360
love the, the conversation about
the marriage of technology and 

638
00:32:41,360 --> 00:32:44,600
soul, but that they're not 
mutually exclusive, right? 

639
00:32:44,840 --> 00:32:48,920
But it actually gives you, you 
know, a, a doorway to explore 

640
00:32:48,920 --> 00:32:51,280
more. 
You just have to get comfortable

641
00:32:51,280 --> 00:32:54,520
with, you know, with it. 
I mean, let's face it, you know,

642
00:32:54,520 --> 00:32:56,920
it's been an evolution, right? 
It's been a journey for us. 

643
00:32:56,920 --> 00:32:59,600
We didn't use. 
I wrote stuff on the back of a 

644
00:32:59,600 --> 00:33:02,520
napkin and I had a little, you 
know, a little inspire. 

645
00:33:02,520 --> 00:33:04,680
Yeah, little, no pocket and a 
pencil. 

646
00:33:04,680 --> 00:33:06,160
And that's how I wrote recipes, 
right? 

647
00:33:06,160 --> 00:33:07,680
That's how I learned. 
Yeah, I used to. 

648
00:33:07,680 --> 00:33:11,400
I used to go to Google and like 
look something up and then quiz 

649
00:33:11,400 --> 00:33:12,520
people. 
Do you know what that means? 

650
00:33:13,040 --> 00:33:16,080
That word that I just learned or
something like that, that when 

651
00:33:16,080 --> 00:33:18,080
we only had the food lovers 
companions, Like no, you can't 

652
00:33:18,080 --> 00:33:20,520
use the food lovers companion. 
But I love that, yeah. 

653
00:33:20,800 --> 00:33:23,400
Right, it was the book. 
What was that other book, the 

654
00:33:23,400 --> 00:33:25,720
one that had like the 
ingredients it was by? 

655
00:33:25,880 --> 00:33:27,640
Culinary artistry, yes. 
Yeah. 

656
00:33:27,840 --> 00:33:30,120
Is that it? 
The Karen somebody? 

657
00:33:30,240 --> 00:33:32,800
Yeah. 
Like it's like Konenburger. 

658
00:33:32,800 --> 00:33:34,240
Is that the flavour? 
Was it the flavour? 

659
00:33:34,240 --> 00:33:36,680
Bible. 
No, no, it was, I think it was 

660
00:33:36,680 --> 00:33:38,440
called. 
Yeah, but it had all the 

661
00:33:38,440 --> 00:33:39,040
different. 
Yeah. 

662
00:33:39,280 --> 00:33:42,240
And it by season and what? 
Yeah, it's culinary artistry. 

663
00:33:42,240 --> 00:33:44,480
I think I went through copies of
that. 

664
00:33:44,480 --> 00:33:49,240
There's a, you know, Gary Kunz 
is in there and Hubert Keller, 

665
00:33:49,240 --> 00:33:50,920
like, all the like, Charlie 
Palmer's in there. 

666
00:33:50,920 --> 00:33:52,440
There's a bunch of legends. 
Yeah. 

667
00:33:52,440 --> 00:33:53,840
Like having their menus on it, 
too. 

668
00:33:53,840 --> 00:33:54,640
That was really. 
Cool. 

669
00:33:54,640 --> 00:33:56,560
You know, you know what I have? 
You know what my most prized 

670
00:33:56,560 --> 00:33:59,480
possession is like? 
My most prized chef possession 

671
00:33:59,480 --> 00:34:05,560
is is I have a menu from the 
Savoy from Escoffier. 

672
00:34:05,920 --> 00:34:08,040
Oh wow, wow, that's the big one.
That's pretty. 

673
00:34:08,159 --> 00:34:10,880
Yeah, like 1929 or something 
like that. 

674
00:34:11,520 --> 00:34:13,239
Yeah. 
That's like my most prized 

675
00:34:13,320 --> 00:34:15,560
culinary possession. 
I haven't like, you know, in a 

676
00:34:15,560 --> 00:34:18,880
safety deposit box somewhere. 
But yeah, it's like, it's, it's 

677
00:34:18,880 --> 00:34:22,560
really cool when you, when you 
look at where we came from as 

678
00:34:22,560 --> 00:34:24,960
chefs and you know, Escoffier, 
Hey, I don't know if anyone's 

679
00:34:24,960 --> 00:34:27,080
read his, his book. 
We were talking books right now.

680
00:34:27,080 --> 00:34:30,040
Well, I I have. 
It's funny, I try to tell like 

681
00:34:30,320 --> 00:34:32,520
young chefs and stuff. 
Like I have the brown Escoffier,

682
00:34:32,560 --> 00:34:33,920
the Leggy. 
Yeah, that's just like. 

683
00:34:33,920 --> 00:34:36,040
No, but have you read Ritz and 
Escoffier? 

684
00:34:36,280 --> 00:34:39,280
No, like that is such a great 
book. 

685
00:34:39,280 --> 00:34:40,800
People listening. 
You should read that book 

686
00:34:41,400 --> 00:34:44,600
because the guy was a rock star.
He's kind of a crook too, you 

687
00:34:44,639 --> 00:34:48,040
know, right, like they but 
there's some there's some funny 

688
00:34:48,040 --> 00:34:50,120
stories in there. 
Just how he was the original 

689
00:34:50,360 --> 00:34:54,440
celebrity chef and he would 
here's a here's a tip is he had 

690
00:34:54,440 --> 00:34:56,920
his clientele and they would 
come in and he would name dishes

691
00:34:56,920 --> 00:34:58,920
after them. 
And so that's why you have a lot

692
00:34:59,160 --> 00:35:01,280
of yeah, the Peach Melba. 
He would name it after all his 

693
00:35:01,800 --> 00:35:05,080
his high rollers that would come
into into the Ritz but or the 

694
00:35:05,080 --> 00:35:06,360
Savoy or wherever he was at the 
time. 

695
00:35:06,360 --> 00:35:09,440
But but talk about having time 
to connect with his customers 

696
00:35:09,480 --> 00:35:13,520
yet to know them right, and it 
builds your so I, I think that's

697
00:35:13,520 --> 00:35:15,160
it. 
I think that you know the last 

698
00:35:15,160 --> 00:35:18,120
point for me or what I'd like to
say, and it's been like such a 

699
00:35:18,120 --> 00:35:20,360
great time talking to you. 
I wish, you know, we had more 

700
00:35:20,360 --> 00:35:25,440
time, but I I think don't 
underestimate what hospitality 

701
00:35:25,440 --> 00:35:29,160
means both inside your kitchen 
and outside your kitchen. 

702
00:35:29,240 --> 00:35:32,400
Yeah, right. 
And true hospitality is like 

703
00:35:32,440 --> 00:35:35,400
embracing that generosity of 
spirit that I think most chefs 

704
00:35:35,400 --> 00:35:39,080
have and that love and respect 
for ingredients, producers, 

705
00:35:39,120 --> 00:35:41,880
execution, all parts of it till 
it goes to the dish. 

706
00:35:42,240 --> 00:35:47,840
And I think that finally on the 
AI, you know, things like air, 

707
00:35:47,840 --> 00:35:50,880
you have to get comfortable with
a platform that's literally 

708
00:35:50,880 --> 00:35:54,120
going to take something from the
mind of the chef to the mouth of

709
00:35:54,120 --> 00:35:56,680
the consumer, right? 
Because that's going to. 

710
00:35:56,680 --> 00:35:59,480
And it's that connectedness can 
only make us better. 

711
00:36:00,520 --> 00:36:02,600
Well, chef, I'm sorry that you 
can't stay. 

712
00:36:02,600 --> 00:36:04,840
I know you got a plane to catch.
We're going to keep talking, but

713
00:36:04,880 --> 00:36:06,280
I'll. 
Try to follow, I don't. 

714
00:36:06,280 --> 00:36:09,320
No, no, this was fun. 
We got to have you back on SO. 

715
00:36:09,920 --> 00:36:11,480
I'd love to come to Austin. 
Yeah, Yeah. 

716
00:36:11,480 --> 00:36:12,840
Come to Austin, we'll have you 
back on. 

717
00:36:13,240 --> 00:36:14,040
Thank you. 
Thank you so much. 

718
00:36:14,040 --> 00:36:15,680
Yeah, that's. 
Been great. 

719
00:36:16,680 --> 00:36:18,600
We'll be in touch. 
All right, take care. 

720
00:36:18,640 --> 00:36:20,600
Have a safe flight. 
Have a great rest of the 

721
00:36:21,200 --> 00:36:23,440
podcast. 
So when people are starting in 

722
00:36:23,440 --> 00:36:24,560
your kitchen, how do you train 
them? 

723
00:36:25,760 --> 00:36:27,440
You know, How many kitchens do 
you oversee right now? 

724
00:36:28,480 --> 00:36:31,440
Right now 4 there's for people. 
That are listening. 

725
00:36:31,440 --> 00:36:36,080
What are the four restaurants? 
Commissary, the porch, mirador 

726
00:36:36,080 --> 00:36:41,240
and tango room all in Dallas. 
I have a little to a lot to do 

727
00:36:41,240 --> 00:36:44,800
with the quality control with 
the restaurants in the Jewel 

728
00:36:44,800 --> 00:36:50,160
Hotel, so the CBD provisions and
cesetta, but. 

729
00:36:50,280 --> 00:36:51,960
Great restaurants, by the way. 
Thank you. 

730
00:36:52,800 --> 00:36:55,800
A lot of people working hard to 
make sure that they are. 

731
00:36:55,880 --> 00:36:59,360
Yeah. 
So, yeah, so I like basically 

732
00:36:59,360 --> 00:37:03,280
head up the whole F&B department
for my company, whether it's 

733
00:37:03,280 --> 00:37:04,400
from the house or back of the 
house. 

734
00:37:04,400 --> 00:37:08,280
So I think for a long time we 
operated in silos and we had a 

735
00:37:08,280 --> 00:37:11,000
lot of, you know, great, you 
know, icons. 

736
00:37:11,000 --> 00:37:13,840
Like I said, I got to work with 
junior Mike Sandoni, Scott 

737
00:37:13,840 --> 00:37:17,760
Romano that were in the kitchens
for Headington companies. 

738
00:37:17,760 --> 00:37:24,040
And now as you know, I grow in 
my career and, and, and in in 

739
00:37:24,040 --> 00:37:26,040
culinary. 
It's like kind of trying to find

740
00:37:27,200 --> 00:37:31,080
those people I've had success 
with, you know, putting people 

741
00:37:31,080 --> 00:37:33,560
I've worked with in the past as 
cooks and sous chefs and all 

742
00:37:33,560 --> 00:37:35,640
that stuff in executive chef 
positions. 

743
00:37:35,640 --> 00:37:39,680
But we are kind of in the 
process of trying to homogenize 

744
00:37:41,360 --> 00:37:44,160
what those training things are 
because you know, you've done a 

745
00:37:44,160 --> 00:37:47,560
great job in in your books of, 
of putting those in a concise 

746
00:37:47,560 --> 00:37:50,520
form of kind of like, you know, 
like, so you want to do this. 

747
00:37:50,520 --> 00:37:53,920
Yeah, yeah, I put those so like 
I could say what you can't say, 

748
00:37:54,160 --> 00:37:55,560
right? 
So you'll if you say it, you 

749
00:37:55,560 --> 00:37:57,480
might get in trouble with it, 
right if I say it. 

750
00:37:58,320 --> 00:38:00,360
You know, it's like that thing 
where like, you know, all 

751
00:38:00,360 --> 00:38:02,800
executive chefs, you know, we go
out like I had this one cook do 

752
00:38:02,800 --> 00:38:05,680
this the other day and you're 
like, now you roll your eyes 

753
00:38:06,200 --> 00:38:08,160
about it. 
And, and that we were, we were 

754
00:38:08,160 --> 00:38:10,320
talking about it on with Chef 
Helene. 

755
00:38:10,320 --> 00:38:13,840
Like I was like, you know, I 
remember distinctly executive 

756
00:38:13,840 --> 00:38:16,200
chef, it's my first executive 
chef gig. 

757
00:38:16,840 --> 00:38:19,960
I see this young cook, she has 
so much potential, right? 

758
00:38:19,960 --> 00:38:24,080
She's like hustling, doing this 
thing and she pulls a pan out 

759
00:38:24,560 --> 00:38:28,600
super fast and there's like it 
had fat head rendered. 

760
00:38:28,600 --> 00:38:31,680
It was on a great, you know, and
and it, it the fat came over her

761
00:38:31,680 --> 00:38:32,440
hand. 
Yeah. 

762
00:38:32,440 --> 00:38:36,080
And immediately let her suck. 
I'm like, hey, we're gonna wrap 

763
00:38:36,080 --> 00:38:38,320
that up. 
Take a second, you know, busy 

764
00:38:38,320 --> 00:38:44,000
service Saturday night. 
And this is a 24 hour hotel 

765
00:38:44,640 --> 00:38:46,680
restaurant. 
We do in room dining overnight. 

766
00:38:47,040 --> 00:38:49,200
You know, it's technically 28 
mil periods a week. 

767
00:38:50,360 --> 00:38:54,720
So it's a hoss. 
And, you know, she's like, she 

768
00:38:54,720 --> 00:38:57,280
gets back on the line that night
and she's like, I'm like, OK, 

769
00:38:57,280 --> 00:38:59,440
cool. 
Like, you know, she the next 

770
00:38:59,440 --> 00:39:01,480
morning I told her I was like, 
how to take care of it. 

771
00:39:01,480 --> 00:39:04,880
You know, I've had second degree
burns numerous times. 

772
00:39:04,880 --> 00:39:07,160
And she gives her a call. 
Hey, I went to urgent care. 

773
00:39:08,160 --> 00:39:10,720
I'm like, OK. 
She's like they say I can't come

774
00:39:10,720 --> 00:39:18,800
back to work for seven days. 
And I'm like, OK, and at that 

775
00:39:18,800 --> 00:39:21,200
point, you know, she sends the 
thing to HR and I'm like, OK, 

776
00:39:21,360 --> 00:39:23,640
you know, and I just kind of 
like, like you said the thing, 

777
00:39:23,640 --> 00:39:26,840
you can't say it's like, dude, 
like I know that it hurts and I 

778
00:39:26,840 --> 00:39:30,160
know that, you know, like I 
don't want you to re injure it 

779
00:39:30,160 --> 00:39:31,520
or anything, but it's on the 
back of your hand. 

780
00:39:31,520 --> 00:39:34,160
It's a burn. 
Like you come back, take the day

781
00:39:34,160 --> 00:39:36,520
off today. 
I mean, but like you could come 

782
00:39:36,520 --> 00:39:39,720
back, you know, and if it's 
important to you and like it's, 

783
00:39:39,720 --> 00:39:43,280
it's, it's not even the like 
selfish part of like hand needed

784
00:39:43,280 --> 00:39:45,080
manifestation. 
It's like show up for your 

785
00:39:45,080 --> 00:39:46,400
people. 
Like the person on Garmin is 

786
00:39:46,400 --> 00:39:49,760
being next to you, you know, 
like you look to your left and 

787
00:39:49,760 --> 00:39:53,480
like, you know, me and Helene 
kind of were talking, you know, 

788
00:39:53,480 --> 00:40:00,920
we got to this place of like, I 
think that there's a romanticism

789
00:40:00,920 --> 00:40:04,120
with like, kind of when you and 
I came in the game of the the 

790
00:40:04,120 --> 00:40:06,320
chef that, you know, calls you a
donk, you know, that Gordon 

791
00:40:06,320 --> 00:40:09,880
Ramsay, like, I mean, you know, 
for a long time had the most 

792
00:40:09,880 --> 00:40:11,800
Michelin stars. 
He was my icon. 

793
00:40:11,800 --> 00:40:16,360
And you know, but there's a 
romanticism about it. 

794
00:40:17,360 --> 00:40:19,520
And I think there is because 
like a kind of creative 

795
00:40:19,520 --> 00:40:23,320
community because you guys were 
all we were all in the like jail

796
00:40:23,320 --> 00:40:28,320
together, you know, experiencing
the abuse a little bit, But it's

797
00:40:28,320 --> 00:40:30,200
that community, right? 
Like, how do you create those 

798
00:40:30,200 --> 00:40:33,720
communities where like, it's not
that like, you know, like 

799
00:40:33,720 --> 00:40:36,040
switching the mindset to where 
she got that note and she was 

800
00:40:36,040 --> 00:40:40,520
like, fuck, like out seven days.
What, dude? 

801
00:40:40,520 --> 00:40:41,960
Like, no, I gotta get back in 
the kitchen. 

802
00:40:42,160 --> 00:40:43,840
Yeah, I want to cook. 
Like, I like to make things. 

803
00:40:43,840 --> 00:40:46,240
I like to be in there. 
I like to shut my eyes for a 

804
00:40:46,240 --> 00:40:49,440
second, hear the click of the 
plates and the the timer's going

805
00:40:49,440 --> 00:40:52,400
off and someone yelling behind 
and you know, like this the the 

806
00:40:52,400 --> 00:40:54,680
ticket part. 
Part of the issue I well, by the

807
00:40:54,680 --> 00:40:58,400
way, and I I think I should say 
like to each their own like like

808
00:40:58,440 --> 00:41:01,120
if if, if if you are sick, like 
don't get. 

809
00:41:01,120 --> 00:41:02,080
It yeah, yeah, I don't want 
like. 

810
00:41:03,680 --> 00:41:07,880
But what I will say is a lot, I 
think a lot of people love the 

811
00:41:07,880 --> 00:41:11,800
idea of being a chef more than 
they love being a chef, Right, 

812
00:41:11,800 --> 00:41:13,360
right. 
It's, it's not what it, when you

813
00:41:13,360 --> 00:41:15,560
get in and it's like, oh, it's a
lot harder. 

814
00:41:16,080 --> 00:41:18,200
It's, it's hotter, it's more 
physical. 

815
00:41:18,240 --> 00:41:21,640
There's the personalities, 
there's all the personalities in

816
00:41:21,640 --> 00:41:23,880
the kitchen. 
And I, and I think a lot of 

817
00:41:23,880 --> 00:41:26,640
people, you know, they think, 
well, I'm a good cook and I love

818
00:41:26,640 --> 00:41:28,560
food. 
I should become a chef. 

819
00:41:28,560 --> 00:41:31,960
It's like, Nope, you might not 
love working in kitchens, which 

820
00:41:31,960 --> 00:41:33,960
are two completely different 
things, loving food and loving 

821
00:41:33,960 --> 00:41:35,920
working in kitchens, two 
different things. 

822
00:41:35,920 --> 00:41:37,400
If you love both, you're a 
Unicorn. 

823
00:41:37,400 --> 00:41:39,040
If you love working in kitchens 
and you love food, you're going 

824
00:41:39,040 --> 00:41:42,840
to be a great chef, Right. 
But you can't love food but hate

825
00:41:42,840 --> 00:41:45,080
working in kitchens. 
Yeah, you have to like, if 

826
00:41:45,080 --> 00:41:47,200
you're going to be a chef, you 
have to enjoy that environment 

827
00:41:47,200 --> 00:41:49,480
because it's it's it's not for 
everyone. 

828
00:41:49,480 --> 00:41:52,920
Here's a a funny story because 
you brought up Scott Romano. 

829
00:41:52,920 --> 00:41:54,520
I don't know if he's going to 
listen to this, but maybe you'll

830
00:41:54,520 --> 00:41:58,720
send it to him back, let's say 
2010. 

831
00:41:58,720 --> 00:41:59,920
I'm hope. 
I'm hoping I could find a 

832
00:41:59,920 --> 00:42:02,520
picture of this and I'll put it 
in the in the podcast. 

833
00:42:03,240 --> 00:42:05,960
We were judging. 
I was judging something with 

834
00:42:05,960 --> 00:42:07,480
Ferdinand Matt, certified master
chef. 

835
00:42:08,280 --> 00:42:09,720
Yeah, he's a legend, right? 
Oh my God. 

836
00:42:09,920 --> 00:42:11,240
Yeah. 
We were judging something in 

837
00:42:11,240 --> 00:42:13,520
Dallas. 
We were judging a reality show 

838
00:42:13,520 --> 00:42:18,600
auditions and afterwards it was 
honestly one of the greatest 

839
00:42:18,600 --> 00:42:21,640
days of my life because here I'm
like, that's fucking for a damn 

840
00:42:21,640 --> 00:42:22,440
match, right? 
Right. 

841
00:42:22,440 --> 00:42:25,040
Like I'm like the dude, it's 
just me and him and we're 

842
00:42:25,040 --> 00:42:29,120
hanging out all day and I'm 
picking his brain all day long. 

843
00:42:29,680 --> 00:42:33,520
It was it was amazing, right? 
And he comes up to me and he 

844
00:42:33,520 --> 00:42:37,600
says, Andre, gather some chefs. 
Let's let's cook. 

845
00:42:38,200 --> 00:42:39,920
And I was like, oh, shit, like 
who do I know? 

846
00:42:40,200 --> 00:42:43,440
And I was, I was like scrambling
to like, because it's we're 

847
00:42:43,440 --> 00:42:46,120
going to cook like at midnight. 
He just wants to get together, 

848
00:42:46,120 --> 00:42:48,200
cook and eat with the Dallas 
chefs. 

849
00:42:49,480 --> 00:42:51,640
And Scott Romano was there. 
Matt McAllister. 

850
00:42:52,400 --> 00:42:53,840
I'm trying to think, who else 
was there? 

851
00:42:53,840 --> 00:42:55,760
Brian Lucier. 
David, you're. 

852
00:42:56,200 --> 00:42:58,360
No, he was not there, not that 
time. 

853
00:42:58,360 --> 00:43:02,280
He was there a different time, 
OK, Because we did one at 

854
00:43:02,280 --> 00:43:03,720
Charlie Palmer's. 
I was there. 

855
00:43:04,000 --> 00:43:06,200
That's right, but I don't think 
Ferdinand Metz was there that. 

856
00:43:06,200 --> 00:43:07,400
No, he wasn't. 
That's why I was like, am I 

857
00:43:07,400 --> 00:43:08,320
misremembering? 
How? 

858
00:43:08,400 --> 00:43:10,120
How could I? 
Yeah, no, no, we did. 

859
00:43:10,240 --> 00:43:13,600
So we did three. 
The first one we did, it wasn't 

860
00:43:13,600 --> 00:43:15,120
a lot of us. 
It was a couple of food writers,

861
00:43:15,120 --> 00:43:17,160
one from Dallas, one from New 
York for Nan Mets. 

862
00:43:17,160 --> 00:43:23,440
Like I said, Matt McAllister, 
Brian Luscher, myself, Scott 

863
00:43:23,440 --> 00:43:25,120
Romanen. 
Yeah, and there's maybe I'm 

864
00:43:25,200 --> 00:43:27,840
probably missing. 
People remember getting like 

865
00:43:28,000 --> 00:43:32,440
kind of like verging 2 memories.
But I was probably, I was either

866
00:43:32,920 --> 00:43:36,800
at the time the tornado because 
the one that you did with David 

867
00:43:36,800 --> 00:43:39,040
Huger, I was at that one. 
I cooked something there. 

868
00:43:39,040 --> 00:43:41,000
I was a sous chef then, but I 
was probably on the line. 

869
00:43:41,000 --> 00:43:43,880
I remember getting that together
cuz I remember like Scott. 

870
00:43:43,880 --> 00:43:45,040
'S yeah, I was there. 
I was there. 

871
00:43:45,040 --> 00:43:45,520
That. 
Met. 

872
00:43:45,520 --> 00:43:46,760
'S crazy. 
Yeah. 

873
00:43:46,760 --> 00:43:48,800
So I was there that day and I'm 
trying to think. 

874
00:43:48,800 --> 00:43:53,480
I remember we did it there at 
the, at the Jewel in Charlie 

875
00:43:53,480 --> 00:43:57,000
Palmer's right. 
It was myself, Scott. 

876
00:43:57,000 --> 00:43:59,000
I don't remember who else was 
there that day, but I remember 

877
00:43:59,000 --> 00:44:00,520
David Huger. 
Myself and Scott were there. 

878
00:44:00,520 --> 00:44:03,520
I remember David Huger made soft
scrambled eggs. 

879
00:44:03,800 --> 00:44:05,520
Yeah, he made. 
And he did on a double boiler. 

880
00:44:05,520 --> 00:44:06,360
Yeah. 
Yeah. 

881
00:44:06,360 --> 00:44:07,640
Shit. 
You're bringing back memories. 

882
00:44:07,640 --> 00:44:09,320
I could do some. 
I had not thought about that 

883
00:44:09,320 --> 00:44:10,000
until right now. 
And. 

884
00:44:10,000 --> 00:44:11,400
I would remember just like I 
made my. 

885
00:44:11,400 --> 00:44:12,560
I can't even remember what I 
mean. 

886
00:44:13,040 --> 00:44:14,560
That's why kids write it down, 
dude. 

887
00:44:14,640 --> 00:44:17,280
Write it down, Yeah. 
Anything you make take a photo, 

888
00:44:17,320 --> 00:44:20,080
you can take a photo now. 
Yeah, but I just remember 

889
00:44:20,080 --> 00:44:22,520
watching him cook being like, Oh
my God, I got to take notes of 

890
00:44:22,520 --> 00:44:24,960
this. 
Like yeah, movie is so precise 

891
00:44:24,960 --> 00:44:27,040
and exact. 
Where's Scott now? 

892
00:44:27,560 --> 00:44:33,240
He's in the Ozarks. 
He really nice hotel. 

893
00:44:34,560 --> 00:44:39,000
It's great to see him cook. 
That man can cook man. 

894
00:44:39,120 --> 00:44:43,520
Everything that I know like and 
I've for the longest time, I 

895
00:44:43,520 --> 00:44:44,840
think most people when they get 
into it. 

896
00:44:44,840 --> 00:44:47,520
I kind of got into his second 
career, like I felt like 

897
00:44:47,520 --> 00:44:51,680
imposter syndrome, but like, 
like being a cook for him and 

898
00:44:51,680 --> 00:44:55,080
then getting, you know, 
promoted, like him promoting me 

899
00:44:55,080 --> 00:44:57,520
to a sous chef and, and being 
his sous chef with it. 

900
00:44:57,520 --> 00:45:00,400
Like, you know, for myself, I 
don't really care what everyone 

901
00:45:00,400 --> 00:45:02,280
else, but like, I kind of wear 
it as a batch of honor because 

902
00:45:02,280 --> 00:45:03,920
like he really taught you how to
cook. 

903
00:45:03,920 --> 00:45:06,240
We did all of our own stuff, all
from scratch. 

904
00:45:06,240 --> 00:45:08,040
Actually, I remember something 
Scott made that day. 

905
00:45:08,040 --> 00:45:10,120
He made a ravioli with like a 
coffee broth. 

906
00:45:10,680 --> 00:45:14,080
Yeah, with a with a egg yolk in 
the scenario he Yeah. 

907
00:45:14,160 --> 00:45:16,960
Yeah, cuz he, he, I remember he 
put he put coffee in his veal 

908
00:45:16,960 --> 00:45:19,200
stock or something like that. 
Yeah, it was really good. 

909
00:45:19,440 --> 00:45:22,040
I stole that from him. 
I was like, I mean like it was 

910
00:45:22,040 --> 00:45:23,480
good. 
It's like he had I was like, he 

911
00:45:23,480 --> 00:45:25,280
infused the veal stock with 
coffee beans and. 

912
00:45:25,280 --> 00:45:26,480
That's where everything was 
Smart would do. 

913
00:45:27,400 --> 00:45:30,880
He would do when he would do 
menu changes. 

914
00:45:30,920 --> 00:45:33,840
Yeah, he like net, like it was 
all creativity. 

915
00:45:33,840 --> 00:45:38,120
He never thought about like, is 
this going to be too hard? 

916
00:45:38,840 --> 00:45:43,360
And I remember like one time I 
was on fish station and I was, 

917
00:45:43,440 --> 00:45:46,240
it was like there was, there was
a, a dish that he did that like 

918
00:45:46,240 --> 00:45:49,240
if you didn't get it down like 
immediately and started, it was 

919
00:45:49,240 --> 00:45:51,600
1 pan pickup, but it was like 
everything you build in the pan.

920
00:45:51,600 --> 00:45:55,520
It was like 11 minutes, I think 
was the fastest you could get it

921
00:45:55,520 --> 00:45:59,320
out. 
And I went on vacation and 

922
00:45:59,320 --> 00:46:02,920
somehow he ended up on the the 
like, he had to work it one, one

923
00:46:02,920 --> 00:46:03,200
day. 
Yeah. 

924
00:46:03,680 --> 00:46:06,000
And I came back and he he 
grabbed me and he's like, 

925
00:46:06,000 --> 00:46:08,280
Connor, your station is really 
hard. 

926
00:46:08,280 --> 00:46:12,440
And I'm like, I know it's. 
Probably harder when you're the 

927
00:46:12,440 --> 00:46:14,360
executive. 
Chef right, like oh man of the 

928
00:46:14,520 --> 00:46:16,920
show. 
He's like, he's like, OK, he's 

929
00:46:16,920 --> 00:46:20,520
like we had like I think and it 
was that dish like we had like, 

930
00:46:20,520 --> 00:46:23,520
I think a restaurant we coming. 
I was like, yeah, I'm taking off

931
00:46:23,520 --> 00:46:26,480
that dish for Restaurant Week. 
And I was like, Oh my God, thank

932
00:46:26,520 --> 00:46:28,680
you. 
Like, but yeah, no, he 

933
00:46:29,160 --> 00:46:33,120
creativity wise and and just 
like the basis of of cooking. 

934
00:46:33,200 --> 00:46:34,960
Yeah, you know, making it taste 
good. 

935
00:46:35,560 --> 00:46:38,000
He taught me my first day in his
kitchen. 

936
00:46:40,280 --> 00:46:45,160
I made a steak tartare with not 
a lick of fucking salt. 

937
00:46:45,360 --> 00:46:47,600
Yeah. 
And he like, I mean, just, he's 

938
00:46:47,600 --> 00:46:50,760
everywhere. 
He'd come box up, he sees this 

939
00:46:50,760 --> 00:46:53,800
steak tartare and he just looks 
he's like, who made this? 

940
00:46:54,320 --> 00:46:57,600
Well, like me chef is like, OK, 
he just like, I mean, he was 

941
00:46:57,600 --> 00:46:59,160
gonna have me make another one 
no matter what. 

942
00:46:59,160 --> 00:47:02,920
So he just takes a spoon, tastes
it and I can see like his jaw 

943
00:47:02,920 --> 00:47:05,720
kind of, you know, tighten, 
swallow it. 

944
00:47:06,640 --> 00:47:10,320
He's like stand right there. 
He makes 1 and I see it and it 

945
00:47:10,320 --> 00:47:14,400
was basically I made it like 
that because like the a garmage,

946
00:47:14,480 --> 00:47:17,920
a cook told me how to make it 
like wrote like, now you do 

947
00:47:17,920 --> 00:47:20,040
this, now you do this, now you 
do this and just left out like 

948
00:47:20,240 --> 00:47:21,800
season and taste it right, 
right. 

949
00:47:21,800 --> 00:47:26,520
It should be in every recipe 
and, you know, made it 

950
00:47:27,080 --> 00:47:30,800
beautifully perfect, delicious. 
He's like taste yours and taste 

951
00:47:30,800 --> 00:47:32,560
mine. 
And I tasted it and I was like, 

952
00:47:32,560 --> 00:47:34,520
yeah, chef, you know, And it was
like from there I was like, 

953
00:47:34,520 --> 00:47:38,280
dude, you know, basically don't 
be the biggest idiot in the 

954
00:47:38,280 --> 00:47:39,480
kitchen, right, Like, right, 
right, right. 

955
00:47:39,760 --> 00:47:42,240
But yeah, no, he's a sorry. 
I could go on about Scott. 

956
00:47:42,240 --> 00:47:43,400
He's great. 
No, he's a great guy. 

957
00:47:43,400 --> 00:47:46,120
I, I, I, like I said, I think 
the last time I spoke with him 

958
00:47:46,120 --> 00:47:48,160
was at probably at that dinner 
at Charlie Palmer. 

959
00:47:48,160 --> 00:47:50,640
So I haven't. 
I'm not good at keeping in 

960
00:47:50,640 --> 00:47:53,440
contact these days. 
But yeah, he was. 

961
00:47:53,480 --> 00:47:55,240
He's a legend. 
He's a legend. 

962
00:47:55,240 --> 00:47:57,120
He's a fantastic cook. 
Who else was there that day 

963
00:47:57,120 --> 00:47:59,320
besides David Huger and Leon 
Scott? 

964
00:48:00,080 --> 00:48:03,280
You seem to remember Chef Kelly.
He was down at I can't remember 

965
00:48:03,280 --> 00:48:04,800
his first name. 
His last name was Kelly. 

966
00:48:05,120 --> 00:48:07,920
He was great too. 
Like he was like the first, like

967
00:48:07,920 --> 00:48:11,360
cuz you know when back then, 
like everyone wore a chef coat. 

968
00:48:11,360 --> 00:48:12,920
Yeah, I. 
Remember, I can't remember his 

969
00:48:12,920 --> 00:48:14,360
first name. 
It was still cool to wear a chef

970
00:48:14,360 --> 00:48:15,040
coat. 
Yeah. 

971
00:48:15,320 --> 00:48:18,040
He he wore white. 
All white, white embroidery. 

972
00:48:18,040 --> 00:48:19,400
Right, Right. 
Yeah, Brigard. 

973
00:48:19,440 --> 00:48:24,280
He wore a just a cook shirt. 
I was like that's so bad ass 

974
00:48:24,280 --> 00:48:26,000
dude, like just coming in and 
like he's like I'm on a cook 

975
00:48:26,000 --> 00:48:29,560
shirt dude, and he worked at 
like this place while salsa down

976
00:48:29,560 --> 00:48:32,400
the street, but he worked at a 
bunch of other He was a great 

977
00:48:32,400 --> 00:48:36,040
chef. 
We got way off. 

978
00:48:36,040 --> 00:48:38,680
So how do you so new cook coming
into your kitchens? 

979
00:48:39,000 --> 00:48:42,280
Yeah, yeah. 
What are some things that you 

980
00:48:42,280 --> 00:48:43,960
tell them to get them set up for
success? 

981
00:48:45,200 --> 00:48:48,840
One, you know, write it down. 
Notebook pen, Yeah. 

982
00:48:50,240 --> 00:48:52,360
Bad pen is better than a good 
memory. 

983
00:48:52,400 --> 00:48:56,680
Yeah, yeah. 
And then always, you know, like,

984
00:48:57,960 --> 00:49:00,640
you know, we're kind of we have 
a restaurant too, where like you

985
00:49:00,640 --> 00:49:02,880
have some cooks that don't have 
their own knives, have their 

986
00:49:02,880 --> 00:49:05,440
knife, you know, the, the, the, 
the, the person that served for 

987
00:49:05,440 --> 00:49:08,640
JOBI really told them like, 
look, do you want a JOB or do 

988
00:49:08,640 --> 00:49:13,320
you want a career? 
You know, because like here you 

989
00:49:13,320 --> 00:49:15,760
are doing a job, but like, if 
you want a career in this is 

990
00:49:15,760 --> 00:49:17,080
what you're doing when you're 
not here. 

991
00:49:17,160 --> 00:49:23,800
That's really important. 
And I, you know, it was Scott, 

992
00:49:24,800 --> 00:49:26,760
it was Mike kind of teaching me 
those things. 

993
00:49:27,000 --> 00:49:30,040
What are you reading? 
What are the people that inspire

994
00:49:30,040 --> 00:49:31,960
you? 
Are you like we? 

995
00:49:32,840 --> 00:49:35,360
For a short time, we had this 
culture at Charlie Palmer where 

996
00:49:35,360 --> 00:49:40,320
all the Cokes went out after and
the first drink, no one talked. 

997
00:49:40,680 --> 00:49:44,280
Everyone looked over their 
notes, saw what they did, you 

998
00:49:44,280 --> 00:49:47,440
know, and if they had a 
struggling pick up, if something

999
00:49:47,440 --> 00:49:50,080
lagged, you know, like they 
would, we would go over that 

1000
00:49:50,080 --> 00:49:54,480
together Sometimes, you know, of
like, OK, like this ticket sunk 

1001
00:49:54,480 --> 00:49:55,480
the line. 
Yeah. 

1002
00:49:55,960 --> 00:49:57,440
Like on your station, 
motherfucker. 

1003
00:49:57,440 --> 00:50:00,360
Like, so like, let's go over 
this and see like where we went 

1004
00:50:00,360 --> 00:50:03,120
wrong and get the timing right 
because guys, it's hard. 

1005
00:50:03,240 --> 00:50:05,880
So I used to do those as well. 
I used to call them a post shift

1006
00:50:06,280 --> 00:50:07,880
nameless, rankless debrief, 
right? 

1007
00:50:07,880 --> 00:50:10,240
I think I might have picked that
up from Blue Angels maybe. 

1008
00:50:10,280 --> 00:50:12,320
I don't know, but it was it was 
great. 

1009
00:50:12,320 --> 00:50:13,920
Like put everyone's rank to the 
side. 

1010
00:50:13,920 --> 00:50:15,480
We're outside. 
Like what went wrong? 

1011
00:50:15,480 --> 00:50:17,640
What went right? 
Let's talk about and everything 

1012
00:50:17,640 --> 00:50:19,600
that went wrong. 
Let's talk about how to fix it. 

1013
00:50:19,600 --> 00:50:23,000
Let's not fucking turn this into
a complaining session. 

1014
00:50:23,160 --> 00:50:25,360
Like how do we fix it? 
And if we can't fix it, take it 

1015
00:50:25,360 --> 00:50:26,120
off the menu. 
Right. 

1016
00:50:26,800 --> 00:50:29,800
And so like it was those things 
I would look at my prep list. 

1017
00:50:29,800 --> 00:50:32,760
I still have these books. 
I, I try to, I show the young 

1018
00:50:32,760 --> 00:50:36,200
cook wants it like here, let me 
show you what I did in 2 1/2 

1019
00:50:36,200 --> 00:50:38,600
hours that day because it's like
it's impressing me. 

1020
00:50:38,600 --> 00:50:39,880
I'm like, how did I get all this
done? 

1021
00:50:39,880 --> 00:50:43,760
You know, like, because once 
that's what really, you know, 

1022
00:50:43,760 --> 00:50:46,000
there's a there's a young cook 
that came on the line that was 

1023
00:50:46,000 --> 00:50:50,880
seasoned, came from like a a 
like kind of a restaurant family

1024
00:50:50,880 --> 00:50:53,240
from Saint Louis. 
Yeah, he's a really talented 

1025
00:50:53,240 --> 00:50:56,400
chef since Ryan Carberry, but he
was on the line with me and he's

1026
00:50:56,400 --> 00:50:59,680
like, you know, we go out and 
kind of like shoot the shit and 

1027
00:50:59,680 --> 00:51:00,640
he's like, guys, what are you 
doing? 

1028
00:51:00,640 --> 00:51:03,440
Like we had the worst service 
ever. 

1029
00:51:03,880 --> 00:51:07,360
Like, no, like, no, we're not 
having always go over this. 

1030
00:51:07,360 --> 00:51:10,320
And like, once, you know, that 
kind of stuck with everyone. 

1031
00:51:10,320 --> 00:51:12,840
It was like, it almost became a 
competition, like how much you 

1032
00:51:12,840 --> 00:51:15,480
could get done, you know, And 
then like, everyone was just 

1033
00:51:15,480 --> 00:51:16,320
kind of calm. 
It was funny. 

1034
00:51:16,320 --> 00:51:18,760
Like it it, it got to a point 
where the sous chefs were 

1035
00:51:18,760 --> 00:51:21,160
running around crazy and the 
cooks were coming up to me and 

1036
00:51:21,160 --> 00:51:23,080
like, hey, what do you need me 
to do? 

1037
00:51:23,120 --> 00:51:25,240
It's important to create that 
culture because it could quickly

1038
00:51:25,240 --> 00:51:28,160
become a race to the bottom 
right if if it's not competitive

1039
00:51:28,160 --> 00:51:30,040
and we're all winners and we 
have a winners mindset. 

1040
00:51:30,040 --> 00:51:33,280
And if all of us, when we went 
together, I mean, we're all 

1041
00:51:33,280 --> 00:51:36,400
driving forward and we're all 
getting Better Together, it 

1042
00:51:36,400 --> 00:51:39,600
could easily turn into the 
other, into the opposite, which 

1043
00:51:39,600 --> 00:51:42,200
is we all suck. 
Nothing's good. 

1044
00:51:42,200 --> 00:51:45,440
Everything's broken. 
And it just becomes a pile of 

1045
00:51:45,440 --> 00:51:49,120
excuses why we can't get better.
And it's, and I'll be honest 

1046
00:51:49,120 --> 00:51:52,560
with people like I've been in 
all those kitchens and the ones 

1047
00:51:52,560 --> 00:51:57,720
that are like that, I promise 
you they were fixable, right? 

1048
00:51:58,200 --> 00:52:00,040
But they're not fixable if no 
one wants to fix it. 

1049
00:52:00,280 --> 00:52:02,640
Yeah, they give a shits like how
do you, how do you? 

1050
00:52:02,880 --> 00:52:07,920
And like, that's where my 
frustration with the world, I 

1051
00:52:07,920 --> 00:52:09,520
guess, is like, how do you, how 
do you get that? 

1052
00:52:09,520 --> 00:52:13,120
Like, you know, because I've 
been in interviewing chefs, even

1053
00:52:13,120 --> 00:52:19,080
stodging them, like, dude, 
stodging and and and tasting 

1054
00:52:19,120 --> 00:52:22,120
like tasting's the worst. 
Like, so you can cook, you know,

1055
00:52:22,120 --> 00:52:24,960
like so many cooks can cook. 
Cooks make food, chefs make 

1056
00:52:24,960 --> 00:52:26,600
money. 
But also chefs are leaders. 

1057
00:52:26,880 --> 00:52:29,560
I don't see your leadership when
you cook by yourself, you know, 

1058
00:52:30,000 --> 00:52:32,240
like, yeah, great. 
Everything is perfect. 

1059
00:52:33,520 --> 00:52:34,960
How do you scale it? 
How do you scale it? 

1060
00:52:34,960 --> 00:52:38,320
And like the thing was like that
culture at that time, it came 

1061
00:52:38,320 --> 00:52:39,880
from like the bottom up. 
And that's easy. 

1062
00:52:39,880 --> 00:52:41,280
Like when it's coming from the 
cooks. 

1063
00:52:41,320 --> 00:52:43,160
Yeah. 
How do you how do you you know 

1064
00:52:43,400 --> 00:52:44,520
what are the? 
How do you do that? 

1065
00:52:44,800 --> 00:52:47,480
How do you implement that though
now into your kitchen so. 

1066
00:52:47,720 --> 00:52:50,440
You know, I'm it's, it's, it's 
hard. 

1067
00:52:50,440 --> 00:52:52,880
Like I make mistakes. 
Like, you know, I think that 

1068
00:52:52,880 --> 00:52:57,560
like at right now where the 
restaurant that I'm in, you 

1069
00:52:57,560 --> 00:53:06,480
know, 5-4 days a week, like as 
the chef, It's, it's, you know, 

1070
00:53:06,480 --> 00:53:10,720
I, I made the mistake because 
like it wasn't being being 

1071
00:53:10,720 --> 00:53:12,800
driven top down or that culture 
wasn't being driven. 

1072
00:53:12,800 --> 00:53:16,800
But I think that like, you know,
the things that I spend my time 

1073
00:53:16,800 --> 00:53:21,280
on that I feel like have been 
effective is what are your Ray 

1074
00:53:21,280 --> 00:53:24,240
Dalio? 
Dalio has a great book called 

1075
00:53:24,240 --> 00:53:26,960
principles. 
Like what are your principles? 

1076
00:53:27,240 --> 00:53:29,920
What are the things that like 
define you as a chef? 

1077
00:53:29,920 --> 00:53:32,680
And what are the things that 
like and, and, and principles 

1078
00:53:32,680 --> 00:53:36,680
are like something that you you 
just will not, you know, go back

1079
00:53:36,680 --> 00:53:37,800
on. 
Like one of my things is like, 

1080
00:53:37,800 --> 00:53:39,480
if you take a knife out, you 
better have a steal. 

1081
00:53:39,480 --> 00:53:40,720
It's a principle. 
It doesn't happen. 

1082
00:53:40,760 --> 00:53:42,920
Like I don't put shoes on 
without socks because it feels 

1083
00:53:42,920 --> 00:53:43,920
weird. 
I never do it. 

1084
00:53:44,840 --> 00:53:47,120
It's like, what what is that 
thing that you're willing to 

1085
00:53:47,120 --> 00:53:50,000
like? 
OK, like, I guess I'm late, but 

1086
00:53:50,000 --> 00:53:51,440
like, I'm still going to put my 
shoes on. 

1087
00:53:51,680 --> 00:53:54,400
You know, I'm not going to be 
like a minute extra, not late 

1088
00:53:54,400 --> 00:53:57,440
and not and go barefoot. 
You know it's a good. 

1089
00:53:57,800 --> 00:54:00,080
Example. 
Like so it's a. 

1090
00:54:00,480 --> 00:54:02,760
Good visual. 
So that's like the, the what are

1091
00:54:02,760 --> 00:54:06,080
what are those things for you, 
you know, and it's kind of like 

1092
00:54:06,080 --> 00:54:08,120
you have to have to make sure 
they're being done. 

1093
00:54:08,120 --> 00:54:12,440
I think that like, you know, 
Chafeline is spot on. 

1094
00:54:12,440 --> 00:54:15,760
Like anything that like minimum 
like that we can use technology 

1095
00:54:15,760 --> 00:54:17,560
to minimize our time that's 
outside the kitchen. 

1096
00:54:17,560 --> 00:54:20,000
If that is one thing that hasn't
smacked gobsmacked me right in 

1097
00:54:20,000 --> 00:54:24,000
the face the last three weeks, 
it's like, man, I can be so 

1098
00:54:24,000 --> 00:54:27,160
effective if I'm in the kitchen.
Right. 

1099
00:54:27,160 --> 00:54:29,720
True training people. 
Training people and what are 

1100
00:54:29,760 --> 00:54:30,840
you? 
Doing and not only that, but you

1101
00:54:30,840 --> 00:54:33,640
start to notice when you're in 
the kitchen and, and I'm not 

1102
00:54:33,640 --> 00:54:36,480
trying to insult any sous chefs 
out there, but there's a lot of 

1103
00:54:36,480 --> 00:54:39,400
asshole sous chefs. 
I I have, there's this meme. 

1104
00:54:39,400 --> 00:54:42,720
I don't know if you watch UFC, 
do you watch fights? 

1105
00:54:42,720 --> 00:54:45,880
I do every now and. 
Then so there's John Jones and 

1106
00:54:45,880 --> 00:54:49,080
Daniel Cormier going back and 
forth, you know, with a hot mic,

1107
00:54:49,200 --> 00:54:51,480
right? 
And John Jones is like, hey, 

1108
00:54:51,480 --> 00:54:53,720
pussy, you still there? 
And he's like, I'm here. 

1109
00:54:54,360 --> 00:54:57,520
It's like I clipped it. 
And I said that to a chef friend

1110
00:54:57,520 --> 00:55:00,440
of mine was like, as soon as the
chef leaves, the sous chef to 

1111
00:55:00,440 --> 00:55:02,320
the cooks, right? 
Because as soon as the chef 

1112
00:55:02,320 --> 00:55:05,240
leaves, some of those sous chefs
turn into tyrants, right? 

1113
00:55:05,240 --> 00:55:08,240
As soon as the chef walks out, 
the sous chef is bananas. 

1114
00:55:08,240 --> 00:55:11,080
Now I'm in charge. 
You're now the chef's not here. 

1115
00:55:11,560 --> 00:55:13,920
And I think when the chef 
sometimes go into the kitchen 

1116
00:55:13,920 --> 00:55:15,800
and they spend more time and 
they see what's going on, they 

1117
00:55:15,800 --> 00:55:18,760
talk to their people, they find 
out what's really going on in 

1118
00:55:18,760 --> 00:55:20,440
the kitchen. 
They find out how their teams 

1119
00:55:20,440 --> 00:55:22,000
feel. 
They find out what's working. 

1120
00:55:22,080 --> 00:55:24,840
People will start to tell them 
things, but none of that's going

1121
00:55:24,840 --> 00:55:29,120
to happen if you're not, if 
you're not present, right. 

1122
00:55:29,120 --> 00:55:31,400
And I think being present is one
of the most important things 

1123
00:55:31,400 --> 00:55:34,320
that you could do as a chef 
because I, I promise you, chefs 

1124
00:55:34,320 --> 00:55:36,440
that are listening, your team 
needs you. 

1125
00:55:36,680 --> 00:55:37,760
Yeah. 
Your team needs you. 

1126
00:55:37,760 --> 00:55:39,400
They need you in the kitchen. 
They need you showing them 

1127
00:55:39,400 --> 00:55:41,200
things. 
They need you working with them 

1128
00:55:41,400 --> 00:55:42,840
whenever you can. 
And I know you can't. 

1129
00:55:43,120 --> 00:55:44,840
It's not really. 
Your, your, your sous chefs need

1130
00:55:44,840 --> 00:55:46,240
you. 
I mean, I spent a lot of your 

1131
00:55:46,360 --> 00:55:49,680
time as a sous chef because I 
had that like one. 

1132
00:55:49,840 --> 00:55:51,440
I was a little bit of a 
psychopath when I started. 

1133
00:55:51,680 --> 00:55:54,680
You kind of inherited a little 
bit, but also like, you know, 

1134
00:55:54,840 --> 00:55:57,400
I'll never forget it because it 
clicked, because I saw all my 

1135
00:55:57,400 --> 00:56:01,480
friends kind of getting promoted
to exact sooner than me, you 

1136
00:56:01,480 --> 00:56:05,240
know, because I I was I would 
like, I mean, I'm not now, like 

1137
00:56:05,240 --> 00:56:09,040
don't don't put me like, but I 
was a bad ass motherfucker on 

1138
00:56:09,040 --> 00:56:12,640
the line. 
Like when when someone came in 

1139
00:56:12,680 --> 00:56:15,680
like Thomas Keller, I cooked 
everything but Leslie Brenner, 

1140
00:56:15,680 --> 00:56:19,920
the the local, like Connor, you 
cook everything on her ticket, 

1141
00:56:19,920 --> 00:56:22,160
you know, like. 
And I bumped into her the other 

1142
00:56:22,160 --> 00:56:24,520
day at Italy. 
Oh, I love her. 

1143
00:56:24,600 --> 00:56:25,320
Yeah. 
She's great. 

1144
00:56:27,600 --> 00:56:30,640
And you know, I said to my chef,
like, what? 

1145
00:56:30,640 --> 00:56:32,320
What? 
What's what's going, you know, 

1146
00:56:32,320 --> 00:56:34,800
like, why? 
Why is it never me, dude? 

1147
00:56:34,800 --> 00:56:38,120
And he's like, you know, you 
walk around here like you're the

1148
00:56:38,120 --> 00:56:42,600
baddest motherfucker and you 
make sure everyone knows, like, 

1149
00:56:42,600 --> 00:56:46,760
yeah, but I am. 
He's like, who the fuck cares? 

1150
00:56:47,120 --> 00:56:48,840
They all they they knew that 
before. 

1151
00:56:48,840 --> 00:56:50,520
Before they came in her work. 
You know why? 

1152
00:56:51,000 --> 00:56:52,720
Because you're wearing the 
fucking jacket, my man. 

1153
00:56:53,080 --> 00:56:54,960
Yeah. 
Like they expect it. 

1154
00:56:54,960 --> 00:56:58,320
They're not surprised. 
If you weren't, they would be 

1155
00:56:58,320 --> 00:56:59,680
kicking to the curb, you know 
what I mean? 

1156
00:56:59,680 --> 00:57:02,480
Like, yeah, you better be. 
But you act like it's some 

1157
00:57:02,480 --> 00:57:05,120
fucking cool thing, like, Oh my 
God, aren't you impressed? 

1158
00:57:05,120 --> 00:57:09,040
No, they're not my dad. 
Actually, I came home one time. 

1159
00:57:09,040 --> 00:57:12,040
My dad visited me, you know, and
this was, I was so sous chef and

1160
00:57:12,040 --> 00:57:14,600
he was using my knife. 
And I'm like, are you like, you 

1161
00:57:14,600 --> 00:57:16,960
know, like I'm like, isn't that 
such a sharp knife? 

1162
00:57:16,960 --> 00:57:20,440
He's like, yeah, like, well, 
yeah, aren't you, like, isn't 

1163
00:57:20,440 --> 00:57:21,720
that cool? 
And he's like, well, I mean, if 

1164
00:57:21,720 --> 00:57:23,320
it wasn't, I'd be a surprise, 
you know what I mean? 

1165
00:57:23,320 --> 00:57:28,320
Like, and learning that of like,
dude, like, you know, humble 

1166
00:57:28,320 --> 00:57:31,120
yourself a little bit. 
But also, like, like, that's the

1167
00:57:31,120 --> 00:57:32,320
expectation. 
Danny Meyer talks about. 

1168
00:57:32,320 --> 00:57:35,040
You have 1000 eyes on you once 
you're a manager and they expect

1169
00:57:35,280 --> 00:57:37,800
everything of you. 
And if you're an executive chef,

1170
00:57:38,320 --> 00:57:41,120
not being with your sous chefs, 
your sous chefs can create so 

1171
00:57:41,120 --> 00:57:42,800
much damage. 
I create so much damage. 

1172
00:57:42,800 --> 00:57:45,960
And looking back at it in my 
role now and being like, oh man,

1173
00:57:45,960 --> 00:57:49,080
Scott and Mike had to put up 
with me being a dumb shit. 

1174
00:57:49,560 --> 00:57:52,120
And even like when I was a chef 
for junior and junior had to put

1175
00:57:52,120 --> 00:57:53,560
up with me when I was being a 
dumb shit. 

1176
00:57:53,560 --> 00:57:56,440
Because you're if you're in a 
position where you're an 

1177
00:57:56,440 --> 00:57:58,800
executive chef and you have a 
corner director, like my corner 

1178
00:57:58,800 --> 00:58:02,720
director was junior, you know, 
like, dude, like you haven't 

1179
00:58:02,720 --> 00:58:04,960
learned anything yet. 
Even as an exec chef. 

1180
00:58:05,200 --> 00:58:09,120
Yeah, still be open to learning,
you know, and and I learned a 

1181
00:58:09,120 --> 00:58:10,840
bunch from him too. 
So it's it's. 

1182
00:58:11,920 --> 00:58:13,160
Did you go to Junior's new 
place? 

1183
00:58:13,160 --> 00:58:14,480
Yeah, Nick and Junior. 
How was it? 

1184
00:58:14,560 --> 00:58:16,120
It's great. 
I'm going this week. 

1185
00:58:16,160 --> 00:58:18,640
So good. 
Yeah, I think it's always good. 

1186
00:58:18,680 --> 00:58:20,280
Yeah, I think it's always good. 
It's always good. 

1187
00:58:21,360 --> 00:58:24,280
What do you think about the 
Michelin Guide coming to to 

1188
00:58:24,680 --> 00:58:28,320
Texas, specifically the Dallas 
dining scene? 

1189
00:58:28,440 --> 00:58:30,960
And specifically, where do you 
think fine dining's going? 

1190
00:58:31,840 --> 00:58:37,440
You know, we like it. 
It definitely it was, I mean, we

1191
00:58:37,440 --> 00:58:39,560
talked about all the time. 
It was a push, you know, like 

1192
00:58:39,560 --> 00:58:42,080
when we first found out. 
I feel like they, they, they, 

1193
00:58:42,280 --> 00:58:44,040
they made the announcement. 
They'd already visit us. 

1194
00:58:44,120 --> 00:58:50,960
Yeah, I think so. 
You know, it's surprising to me,

1195
00:58:50,960 --> 00:58:55,120
I guess in a lot of ways, kind 
of kind of some of the 

1196
00:58:55,920 --> 00:59:00,840
selections I think that did it. 
Surprise you who wasn't 

1197
00:59:00,840 --> 00:59:02,520
selected? 
Yes who? 

1198
00:59:02,600 --> 00:59:07,960
Who do you think in Dallas got 
snapped like they they should 

1199
00:59:07,960 --> 00:59:14,160
have gotten a star. 
I think Toby should have gotten 

1200
00:59:14,160 --> 00:59:16,880
a star at a quarter acre. 
I think he got the 

1201
00:59:16,880 --> 00:59:22,480
recommendation, but that dude's 
food is. 

1202
00:59:22,560 --> 00:59:24,360
He's a legit chef. 
I mean, yeah. 

1203
00:59:24,520 --> 00:59:28,560
And I'm kind of like, well, I've
eaten everywhere and he has the 

1204
00:59:28,560 --> 00:59:31,000
best food. 
So, yeah, and you're a chef. 

1205
00:59:31,240 --> 00:59:33,720
Like I'm trying to like RIP him 
off and like, you know, like I'm

1206
00:59:33,720 --> 00:59:36,920
like, wait a minute, like, you 
know, and, and I kind of was 

1207
00:59:36,920 --> 00:59:38,720
like what? 
And I've eaten at Michelin star 

1208
00:59:38,760 --> 00:59:40,840
restaurants all around. 
I'm eating at 2 Michelin star 

1209
00:59:40,840 --> 00:59:43,640
restaurants. 
And like when I ate at his when 

1210
00:59:43,640 --> 00:59:46,720
he opened, I was like, well, 
well, I'm glad we have a 

1211
00:59:46,720 --> 00:59:49,040
Michelin star restaurant here, 
even though it's not, you know, 

1212
00:59:49,080 --> 00:59:53,360
yeah, it is like in my mind 
because it it, it compares and 

1213
00:59:53,360 --> 00:59:56,520
what he's doing, you know, with,
with, you know, his little 

1214
00:59:56,520 --> 00:59:59,240
kitchen and, and, and the cook 
station there. 

1215
00:59:59,920 --> 01:00:02,640
It's more of the fact that they 
didn't, you know, give out a 

1216
01:00:02,640 --> 01:00:05,320
star thinking about that. 
Where do you think fine dining 

1217
01:00:05,320 --> 01:00:06,360
is going? 
Do you think it's dead? 

1218
01:00:06,360 --> 01:00:07,800
Do you think it's making a 
company? 

1219
01:00:07,800 --> 01:00:09,880
No, I just think it's different.
Like I, you know, I think that 

1220
01:00:09,880 --> 01:00:13,520
like I've always kind of been 
cutting my teeth with fine 

1221
01:00:13,520 --> 01:00:17,160
dining, working at Charlie 
Palmer and being kind of in that

1222
01:00:17,160 --> 01:00:19,600
group. 
Like I've done a bunch of events

1223
01:00:19,600 --> 01:00:23,520
with Matt too. 
I think all of us kind of got to

1224
01:00:23,520 --> 01:00:25,560
the point and maybe yourself 
included, where like fine dining

1225
01:00:25,560 --> 01:00:29,240
was fine. 
You know, it's fine, but you 

1226
01:00:29,240 --> 01:00:32,320
know, sorry, I mispronounced 
everything. 

1227
01:00:32,600 --> 01:00:35,800
It was as of as of ease off, 
ease off. 

1228
01:00:35,880 --> 01:00:39,160
You know that like you come in, 
you wouldn't think it's a super 

1229
01:00:39,160 --> 01:00:42,680
fine dining, but like that is 
kind of like it is though, like 

1230
01:00:42,680 --> 01:00:47,840
it's it's not fine dining isn't 
like, you know, the Adam Tahani 

1231
01:00:47,840 --> 01:00:52,240
designed, you know, restaurant 
on the top floor of some 

1232
01:00:52,240 --> 01:00:54,560
building. 
You know, fine dining is the 

1233
01:00:54,560 --> 01:00:59,520
approach at with at which you 
respect the ingredients and food

1234
01:00:59,520 --> 01:01:05,720
that goes out in my mind. 
So I think that, you know, and 

1235
01:01:05,720 --> 01:01:09,760
and respecting the experience 
because is a linear fine dining.

1236
01:01:10,320 --> 01:01:13,360
Of course it is. 
But like, I think that, you 

1237
01:01:13,360 --> 01:01:18,040
know, I know a lot of people 
have a lot to say about David 

1238
01:01:18,040 --> 01:01:20,880
Chain, but what he did with 
Momofuku was like, dude, I love 

1239
01:01:20,880 --> 01:01:27,840
this wholesome street food like 
this dish and I have all these 

1240
01:01:28,160 --> 01:01:31,320
chops for fine dining. 
Like I'm going to poach it like 

1241
01:01:31,320 --> 01:01:33,800
that. 
So I think that we're seeing 

1242
01:01:34,560 --> 01:01:38,040
that now, you know, where it 
like it can be less fussy. 

1243
01:01:39,240 --> 01:01:41,400
I don't know. 
No, I, I think you're on to it. 

1244
01:01:41,520 --> 01:01:43,720
And I think fine dining has 
evolved and I've been ranting 

1245
01:01:43,720 --> 01:01:48,800
about fine dining a lot. 
And I think as we talked about 

1246
01:01:48,800 --> 01:01:50,960
earlier, I think as we lose a 
little bit of the connection to 

1247
01:01:50,960 --> 01:01:53,640
food and I think sometimes we're
cooking too much like each other

1248
01:01:53,640 --> 01:01:59,520
versus like ourselves. 
The funny thing about that, like

1249
01:01:59,520 --> 01:02:04,000
you mentioned something earlier 
and me and Barb, I was talking 

1250
01:02:04,000 --> 01:02:06,960
about food arts. 
I have like 50 of them in my 

1251
01:02:06,960 --> 01:02:09,320
office and my wife was like, can
we throw these away? 

1252
01:02:09,320 --> 01:02:13,800
I'm like no, like no, like it's 
in the prenom somewhere. 

1253
01:02:14,000 --> 01:02:16,360
No, but like. 
She's off camera, but can I get 

1254
01:02:16,360 --> 01:02:17,840
some of those food arts 
magazines too? 

1255
01:02:18,320 --> 01:02:22,520
Like, I'm kind of a collector of
pack rat and so like, just great

1256
01:02:22,520 --> 01:02:26,840
reference points, but people got
to create, yeah, in their own 

1257
01:02:26,840 --> 01:02:28,560
silo for a bit. 
You know, I remember, you 

1258
01:02:28,600 --> 01:02:30,680
remember when like, I don't 
think they're doing anymore. 

1259
01:02:30,680 --> 01:02:34,000
But like, we would wait every, 
what, four months for the art 

1260
01:02:34,000 --> 01:02:35,760
culinary 3 months to come out. 
Yeah. 

1261
01:02:36,160 --> 01:02:38,280
And like, be like, holy shit, 
look what they're doing. 

1262
01:02:38,440 --> 01:02:40,120
Yeah. 
Like you said, like we go 

1263
01:02:40,120 --> 01:02:43,640
everyone like the next every day
goes on Instagram, sees what 

1264
01:02:43,640 --> 01:02:45,160
their favorite chefs are doing. 
He's like, I'm gonna make food 

1265
01:02:45,160 --> 01:02:46,720
like that, right. 
You know. 

1266
01:02:46,760 --> 01:02:49,840
And so there's these like echo 
chambers we're building like a 

1267
01:02:49,840 --> 01:02:52,680
circular Trump that just goes up
instead. 

1268
01:02:52,680 --> 01:02:54,640
Before it was like this 
beautiful tree. 

1269
01:02:54,680 --> 01:02:56,680
Yeah, where people were creating
what would food. 

1270
01:02:56,680 --> 01:02:59,000
Look, like if there was no 
incentive structure and there 

1271
01:02:59,000 --> 01:03:01,480
was, and you were, and you 
weren't cooking for likes and, 

1272
01:03:02,400 --> 01:03:04,920
you know, like social media. 
Oh man, it just be like for me 

1273
01:03:04,920 --> 01:03:07,480
it would just be stews. 
It'd be delicious, Yeah, Like it

1274
01:03:07,480 --> 01:03:08,120
would be. 
It would be. 

1275
01:03:08,120 --> 01:03:10,920
It would be delicious first. 
Building flavors, yeah, You 

1276
01:03:10,920 --> 01:03:14,080
know. 
Chef, normally when we wrap up I

1277
01:03:14,080 --> 01:03:17,240
always ask chefs like if you had
a Mount Rushmore of chefs that 

1278
01:03:17,240 --> 01:03:19,000
you would put on rum on Mount 
Rushmore. 

1279
01:03:19,360 --> 01:03:23,640
OK, which 4 chefs to you should 
be on the chef Mount Rushmore? 

1280
01:03:25,960 --> 01:03:28,280
Man, that's like, I mean, 
there's like my, the personal 

1281
01:03:28,280 --> 01:03:30,200
like, you know? 
Like that's all right. 

1282
01:03:30,200 --> 01:03:32,000
The personal is good too. 
Give them, give them some, give 

1283
01:03:32,000 --> 01:03:34,360
them their flowers. 
I mean, my personal is for me 

1284
01:03:34,360 --> 01:03:37,000
is, is Scott Romano. 
Yeah. 

1285
01:03:38,040 --> 01:03:41,560
And, you know, as an extension 
of Scott, Charlie Palmer, 

1286
01:03:41,560 --> 01:03:44,360
because, you know, he was in 
those kitchens every day and and

1287
01:03:44,360 --> 01:03:48,280
he, you know, like Scott worked 
for him forever. 

1288
01:03:48,280 --> 01:03:51,040
So. 
And then Mike Sandoni. 

1289
01:03:52,440 --> 01:03:55,280
I always kind of tell people 
like Scott taught me how to cook

1290
01:03:55,280 --> 01:03:56,840
and like taught me how to be a 
chef. 

1291
01:03:56,840 --> 01:03:58,560
He's like, what are you doing 
leadership wise? 

1292
01:03:58,560 --> 01:04:03,200
Like, yeah, sure you can cook, 
you know, And then like overall,

1293
01:04:03,200 --> 01:04:07,680
like I really those those first 
BBC series, like boiling point 

1294
01:04:08,960 --> 01:04:12,840
that had Mark a pure white and 
you saw I think Boiling point 

1295
01:04:12,840 --> 01:04:15,080
was Gordon Ramsay. 
'S yeah, it was Gordon Ramsay. 

1296
01:04:15,080 --> 01:04:16,920
What was Mark? 
A pure Mark is first. 

1297
01:04:16,920 --> 01:04:18,080
They did one with Mark Pure 
White. 

1298
01:04:18,680 --> 01:04:20,080
That was that one. 
And Gordon Ramsay's in the 

1299
01:04:20,080 --> 01:04:21,920
background. 
Yeah, young cook. 

1300
01:04:21,960 --> 01:04:24,080
Young cook Gordon, you're right.
Yeah. 

1301
01:04:24,080 --> 01:04:25,600
He looks exactly the same, by 
the way. 

1302
01:04:25,680 --> 01:04:29,480
Yeah, in those videos, Yeah. 
He's like, why does he not age? 

1303
01:04:29,880 --> 01:04:31,200
Why does he always look that 
way? 

1304
01:04:31,240 --> 01:04:36,760
And then the boiling point with 
him. 

1305
01:04:38,200 --> 01:04:40,800
I I do think that, like, 
American media was like 

1306
01:04:40,800 --> 01:04:43,120
sensationalized the, like, 
calling people donkeys and 

1307
01:04:43,120 --> 01:04:48,640
stuff. 
And yeah, like, I'm not, you 

1308
01:04:48,640 --> 01:04:51,040
know, proud of any time that I 
let the temper get the best of 

1309
01:04:51,040 --> 01:04:54,800
me. 
But like, you can't deny what he

1310
01:04:54,800 --> 01:04:57,240
did for professional cooking was
that Marco. 

1311
01:04:57,760 --> 01:05:06,040
And just like his commitment to 
excellence and and the BBC like 

1312
01:05:06,080 --> 01:05:08,600
restaurant rescue one that he 
did, the one that was BBC where 

1313
01:05:08,600 --> 01:05:10,800
he's not yelling at it and it's 
put together really well. 

1314
01:05:10,800 --> 01:05:13,520
It's not like a yeah, you know, 
he's like having real. 

1315
01:05:13,520 --> 01:05:15,080
It was like the original Kitchen
Nightmares, right? 

1316
01:05:15,080 --> 01:05:18,240
Yeah, yeah. 
Yeah, those are really good 

1317
01:05:18,240 --> 01:05:20,680
because you see the hospitality,
you see the soul, you know. 

1318
01:05:22,600 --> 01:05:26,920
It wasn't the made for TV drama.
Yeah, and you know, I someone 

1319
01:05:26,920 --> 01:05:31,320
else's. 
Gosh, it's it's really hot you, 

1320
01:05:31,320 --> 01:05:32,840
buddy. 
Thank you. 

1321
01:05:32,840 --> 01:05:34,840
What you're doing now, I mean. 
I'll tell you like you're the 

1322
01:05:34,840 --> 01:05:37,120
first person to say that every 
single guest moving forward 

1323
01:05:37,120 --> 01:05:38,040
should say me. 
Yeah. 

1324
01:05:38,480 --> 01:05:40,720
Well, I just like someone that's
like looking at like, I'm just 

1325
01:05:40,800 --> 01:05:44,160
kidding, make it like, you know,
something that I do think that 

1326
01:05:44,160 --> 01:05:47,400
like has been really beneficial 
with with all the technology. 

1327
01:05:47,400 --> 01:05:49,440
It's just making it like, stop 
gatekeeping. 

1328
01:05:49,440 --> 01:05:51,400
Yeah, stop. 
Like, I mean, anyone could cook.

1329
01:05:51,400 --> 01:05:56,920
My favorite, my favorite movie 
about cooking, like that's 

1330
01:05:56,920 --> 01:05:59,200
actually about cooking is 
probably Ratatouille and that 

1331
01:05:59,200 --> 01:06:01,520
like message. 
I like everyone can cook it. 

1332
01:06:01,520 --> 01:06:07,000
Like I do believe that it's more
of a a craft honestly. 

1333
01:06:07,000 --> 01:06:09,760
Like emerald lagasse dude. 
Emerald, emerald. 

1334
01:06:09,760 --> 01:06:10,600
He's like. 
Shit, man. 

1335
01:06:10,960 --> 01:06:12,800
I love Emerald. 
Yeah, yeah, I love him. 

1336
01:06:13,080 --> 01:06:15,840
No one ever complaints that the 
rat was tasting food. 

1337
01:06:16,480 --> 01:06:18,400
That's true. 
Like he was washing his hands 

1338
01:06:18,440 --> 01:06:20,920
well. 
Like, and then like serving it. 

1339
01:06:20,920 --> 01:06:22,400
The rats tasting food. 
Oh yeah, that's good. 

1340
01:06:22,480 --> 01:06:24,760
Go ahead and serve it. 
The rat approved. 

1341
01:06:24,760 --> 01:06:27,360
It's a cartoon. 
My other two moves I recommend. 

1342
01:06:28,120 --> 01:06:30,520
Whiplash. 
It's a cartoon, but it's 

1343
01:06:30,520 --> 01:06:32,560
influencing kids to cook with 
rats on their shoulders. 

1344
01:06:32,800 --> 01:06:38,360
Whiplash about the drumming, you
know, 1 is I try to be a 

1345
01:06:38,360 --> 01:06:39,240
musician. 
Yeah. 

1346
01:06:39,240 --> 01:06:42,920
If anyone knows anything about 
music schools, they are not like

1347
01:06:42,920 --> 01:06:45,800
that at all. 
Like you have like the the 

1348
01:06:45,800 --> 01:06:48,280
instructor smoking weed, like 
they're all just like, hey, 

1349
01:06:48,280 --> 01:06:50,520
groovy, man. 
No one, no one's that intense. 

1350
01:06:50,520 --> 01:06:54,480
But kitchens can be like that. 
And that message of like of this

1351
01:06:54,480 --> 01:06:56,920
dude's totally trying to 
breaking down this, this 

1352
01:06:56,920 --> 01:06:59,320
musician. 
And then they get to a point of 

1353
01:06:59,320 --> 01:07:02,800
mutual understanding and it's 
when like the musician fights 

1354
01:07:02,800 --> 01:07:06,720
back and it's like, no, dude, 
I'm standing on equal level with

1355
01:07:06,720 --> 01:07:07,560
you. 
That was pretty. 

1356
01:07:07,680 --> 01:07:12,080
That's a pretty great movie. 
If, if you know when, what 

1357
01:07:12,080 --> 01:07:15,000
people need to think about when 
they work in kitchens is you're 

1358
01:07:15,000 --> 01:07:18,680
going to work 8 or 10 hours or 
or more and you're either going 

1359
01:07:18,680 --> 01:07:22,000
to work and love it or you're 
going to work and, and not love 

1360
01:07:22,000 --> 01:07:24,520
it. 
But if you work and you love it,

1361
01:07:24,520 --> 01:07:27,680
you'll be more successful. 
If you, if you could decide that

1362
01:07:27,680 --> 01:07:30,680
you love what you're doing, you 
will be more successful at it 

1363
01:07:30,680 --> 01:07:33,760
because the food's going to 
taste better. 

1364
01:07:34,240 --> 01:07:35,880
People are going to taste it 
through your food. 

1365
01:07:35,880 --> 01:07:37,120
People are going to want to be 
around you. 

1366
01:07:37,120 --> 01:07:39,880
It's going to become infectious.
So yeah, if you're going to be 

1367
01:07:39,880 --> 01:07:42,000
in this business anyway, you 
have to work just as hard 

1368
01:07:42,000 --> 01:07:43,280
regardless. 
You might as well work hard, 

1369
01:07:43,280 --> 01:07:45,800
like and and love. 
It oh man, like the last super 

1370
01:07:45,800 --> 01:07:47,520
long. 
I mean, you, you get tired when 

1371
01:07:47,520 --> 01:07:52,160
you don't work, but like, you 
know, when you put a 12 hour day

1372
01:07:52,160 --> 01:07:55,320
in or 14 hour day in and like 
you're, you're like at the end 

1373
01:07:55,320 --> 01:07:58,400
of it, you're like, I wish there
was like 36 hours in a day 

1374
01:07:58,400 --> 01:08:00,000
because like this, this and 
this. 

1375
01:08:00,520 --> 01:08:02,240
I want to get set up for 
tomorrow, but there's just no 

1376
01:08:02,240 --> 01:08:02,800
time. 
Yeah. 

1377
01:08:03,200 --> 01:08:05,320
Like that's when you know you 
got something, I think. 

1378
01:08:05,520 --> 01:08:06,960
Well, Chef, it was fun having 
you on work. 

1379
01:08:06,960 --> 01:08:07,680
Thank you. 
Find you. 

1380
01:08:09,280 --> 01:08:12,880
In Dallas, you know. 
All the restaurants. 

1381
01:08:12,880 --> 01:08:16,200
All the restaurants, I'll put my
e-mail up here, you know 

1382
01:08:16,520 --> 01:08:19,880
Instagram handle C under score 
Sergeant. 

1383
01:08:21,000 --> 01:08:23,680
Why it's spelled funky. 
No one in my family knows how 

1384
01:08:23,680 --> 01:08:24,680
to. 
Spell I'll put in the show. 

1385
01:08:24,720 --> 01:08:26,000
Yeah. 
My, my first name's spelled 

1386
01:08:26,000 --> 01:08:27,399
wrong. 
My last name's spelled wrong. 

1387
01:08:27,479 --> 01:08:29,640
Yeah, anything I write is 
spelled wrong. 

1388
01:08:29,760 --> 01:08:31,960
Also, I use ChatGPT for that. 
Yeah, Yeah. 

1389
01:08:32,000 --> 01:08:33,479
There you go. 
Well, chef, thank you. 

1390
01:08:33,560 --> 01:08:34,880
Good to have you on. 
Thank you so much. 

1391
01:08:34,920 --> 01:08:36,319
Yeah, thank you, everyone. 
Awesome. 

1392
01:08:36,920 --> 01:08:38,200
Well, I hope you enjoyed the 
show. 

1393
01:08:38,200 --> 01:08:40,160
You know what to do and make 
sure you leave five stars if 

1394
01:08:40,160 --> 01:08:41,960
you're listening on Spotify or 
anywhere really. 

1395
01:08:42,080 --> 01:08:44,000
If you're watching on YouTube, 
hit the like and subscribe 

1396
01:08:44,000 --> 01:08:46,240
button. 
I'd completely revamped the 

1397
01:08:46,240 --> 01:08:49,520
chef's PSA store, 
shop.chefspsa.com. 

1398
01:08:49,600 --> 01:08:51,800
My team added a ton of new 
items. 

1399
01:08:52,080 --> 01:08:55,200
I advise you to go check it out.
Just peruse, look around, maybe 

1400
01:08:55,200 --> 01:08:56,520
you see something nice that you 
like. 

1401
01:08:56,600 --> 01:08:59,640
Keep supporting the show. 
Go to chefspsa.com You get 

1402
01:08:59,640 --> 01:09:03,200
books, obviously the merch, 
early access to episodes on sub 

1403
01:09:03,200 --> 01:09:05,439
stack and Spotify for premium 
members. 

1404
01:09:05,720 --> 01:09:07,760
We'll see you next week. 
Hit the porno music.