Transkrip penuh untuk Culinary Stardom: Chef Christopher Morales on NBC's Yes Chef

that's very generous, because some people do realize that most mom and pops they're probably not classically trained. 00:03:48.308 --> 00:03:55.349 Most often even the purveyor may have been a chef, the guys behind the line doing the grunt work. 00:03:55.349 --> 00:03:57.366 They're probably not classically trained. 00:03:57.366 --> 00:04:04.455 They may not know all the French mother sauces, they may only know again what the recipes are there on the menu and what they're supposed to prepare. 00:04:04.455 --> 00:04:05.347 They're probably not going to be a seasonal, only know again what the recipes are there on the menu and what they're supposed to prepare. 00:04:05.347 --> 00:04:10.171 They're probably not going to be a seasonal, you know kind of menu-type chef. 00:04:10.439 --> 00:04:17.351 You know they don't have that culinary skill set and so, yeah, your expectations have to be in line with where you're going and so forth. 00:04:17.351 --> 00:04:31.892 However, you know, maybe if you are going to something Michelin star, then of course put on that critique, know, I mean, because that's what they want, like you're going there to see the best of the best, and of course it's all about the ambience, it's all about the service, the wine selection. 00:04:31.892 --> 00:04:34.122 I mean everything has got everything plays right. 00:04:34.201 --> 00:04:35.144 Everything plays into a star. 00:04:35.245 --> 00:04:36.588 Yeah, even the bus boy. 00:04:36.588 --> 00:04:46.112 They all have a role and that's why you, and that's how you, earn a star, because from the hostess experience all the way to you know, know, the busboy or any of the staff coming through the dining room. 00:04:46.112 --> 00:04:50.199 Everybody is under a spotlight, you know, heavily scrutinized. 00:04:50.279 --> 00:04:59.209 I mean, I've been to Michelin restaurants where they, you know, print my name hey, you know, congratulations, or we're glad you're here, mr Morales, and everything is just perfect. 00:04:59.209 --> 00:05:01.687 But that's what I'm paying for. 00:05:01.687 --> 00:05:03.161 You know I'm not paying to get full, I'm paying for. 00:05:03.161 --> 00:05:04.564 You know I'm not paying to get full, I'm paying for an experience. 00:05:04.564 --> 00:05:05.024 Exactly, there's. 00:05:05.024 --> 00:05:07.209 There's times where I'm out here I'm like I'm just, I didn't need to eat. 00:05:07.209 --> 00:05:10.990 But if you go to Michelin, you go, you go, drive out of your way to some places. 00:05:20.369 --> 00:05:21.449 You're, you expect that level Now. 00:05:21.449 --> 00:05:22.350 I have seen one of your? 00:05:22.350 --> 00:05:25.113 No, but I got Wendy's and this is my meal. 00:05:25.113 --> 00:05:27.456 Yeah, is that true for most chefs? 00:05:27.555 --> 00:05:33.964 Most chefs, yeah, like if you're a painter, like rarely you'd paint at your house. 00:05:33.964 --> 00:05:35.548 Yeah, and everyone's like, oh my God, they go to my girlfriend. 00:05:35.548 --> 00:05:39.093

They're like hey, becky, you must eat great, you're dating a chef. 00:05:39.093 --> 00:05:49.790 Absolutely not, absolutely not, absolutely not. 00:05:49.713 --> 00:05:51.427 The poor girl's feeling denied, like yeah I got with this guy just so I could eat well and uh she eats. 00:05:51.350 --> 00:05:52.004 I'm telling you what she. 00:05:52.004 --> 00:05:53.391 She's got a beautiful figure, but, man, that girl can put down some food. 00:05:53.391 --> 00:05:59.439 I know right, like and I'm sorry, like if we went on a date and she's eating a salad with a fork and a knife and she's like I'm full, you have no place in my spot in my life just get out. 00:05:59.581 --> 00:06:00.682 Is that how you qualify girls? 00:06:00.682 --> 00:06:01.163 Absolutely? 00:06:01.384 --> 00:06:06.913 I watch her dislocate her jaw for this big hoagie and I'm like, oh yeah, she's got mayonnaise on the side of her cheek. 00:06:08.343 --> 00:06:09.668 Like I'm going to marry that girl. 00:06:09.668 --> 00:06:10.290 That's awesome. 00:06:10.290 --> 00:06:11.463 Are you guys talking about marriage? 00:06:11.463 --> 00:06:12.928 Absolutely. 00:06:13.321 --> 00:06:15.627 I wouldn't waste my time at this age without that. 00:06:15.627 --> 00:06:18.305 She's got a nice little smirk. 00:06:18.305 --> 00:06:19.524 She's in the studio right now. 00:06:19.524 --> 00:06:21.125 She's an amazing person. 00:06:21.125 --> 00:06:30.122 One thing, that I will say you know, I've been a private chef, traveling, doing the show, doing all these things. 00:06:30.122 --> 00:06:31.906 It's, you know, even being a chef in a restaurant, my personal life. 00:06:31.906 --> 00:06:43.310 It's you need to be, you need to be with someone special that understands that you got to work and like supports you, like that's the biggest thing here is she is so supportive. 00:06:43.699 --> 00:06:45.425 The chefs work opposite 9 to 5. 00:06:46.107 --> 00:06:46.829 Or the complete opposite. 00:06:46.968 --> 00:06:47.129 Yeah. 00:06:47.269 --> 00:06:47.971 We work 5 to 9. 00:06:47.971 --> 00:06:49.406 5 am to like 9 pm. 00:06:49.406 --> 00:06:50.766 It's completely opposite. 00:06:50.766 --> 00:06:53.406 You know you want to celebrate Valentine's Day. 00:06:53.406 --> 00:06:53.848 Guess what? 00:06:53.848 --> 00:06:54.771 It's going to be next Monday. 00:06:54.899 --> 00:06:59.672 You know, I didn't celebrate Valentine's Day this year until in like March. 00:06:59.672 --> 00:07:02.088 I didn't celebrate her birthday until March. 00:07:02.088 --> 00:07:02.449 Right. 00:07:02.449 --> 00:07:06.062 You know, obviously you got to keep them separate. 00:07:06.062 --> 00:07:12.971 Whoever, whoever's listening to this, and if you have a husband or a wife and their birthday is near Christmas or near Valentine's Day, don't group them together. 00:07:12.971 --> 00:07:14.454 Don't, absolutely don't. 00:07:14.454 --> 00:07:15.216 Keep them separate. 00:07:15.216 --> 00:07:15.475 Right? 00:07:15.475 --> 00:07:16.879 They need to

be separate, yeah. 00:07:17.601 --> 00:07:19.495 Because they should be sacred. 00:07:19.495 --> 00:07:20.060 Yeah. 00:07:20.060 --> 00:07:32.831 Hold that space sacred for a birthday, you know, because I have a friend who's born on Christmas and he's just like it's the worst Because I and I can't be with my friends because all the family's over and it's like you know. 00:07:32.831 --> 00:07:34.612 So I never get to have one. 00:07:34.612 --> 00:07:40.617 Everybody else has a couple holidays, you know, the moms get a Mother's Day, I get Christmas. 00:07:40.617 --> 00:07:40.877 Yeah. 00:07:40.877 --> 00:07:47.350 And no, I get it, and especially in the restaurant and service industry in general, hospitality in general. 00:07:47.350 --> 00:07:47.589 Mm-hmm. 00:07:47.891 --> 00:07:49.994 You know, the holidays are for the job. 00:07:49.994 --> 00:07:50.814 Exactly. 00:07:50.814 --> 00:07:52.545 Exactly, and it's just, that's the way it is. 00:07:52.545 --> 00:07:58.357 I can't tell you how many New Year's Eves I worked, how many Christmas Eves I worked, thanksgiving. 00:07:58.637 --> 00:08:01.324 Valentine's, Christmas Eve Like Christmas Eve is one of the busiest days. 00:08:01.324 --> 00:08:04.029 Christmas Eve, Mother's Day Mother's Day is like huge. 00:08:04.029 --> 00:08:05.512 No, I want to be with my mom on Mother's Day. 00:08:05.512 --> 00:08:12.887 I want to be with my girlfriend on Valentine's Day, but you're not, it's a lifestyle. 00:08:12.906 --> 00:08:14.028 It is, and you're kind of married to it. 00:08:14.028 --> 00:08:15.752 Yeah, have you been a restaurant owner? 00:08:17.339 --> 00:08:17.721 I've been a partner. 00:08:17.721 --> 00:08:25.872 I've been a partner at 28 North and then Amici's beachside many years ago, many years ago yeah I don't really remember that though I don't remember an amici's beachside. 00:08:26.052 --> 00:08:32.407 Yeah, it's where um, it's where titan tonic is right now now I do remember, so we built that we built that out. 00:08:32.407 --> 00:08:38.187 It was foreman's and then, well, I think foreman still lives, there's in like the attic or something. 00:08:38.187 --> 00:08:38.710 I swear. 00:08:38.710 --> 00:08:40.096 I swear that place is haunted. 00:08:40.096 --> 00:08:44.071 But oh yeah, I'd ask my guys like why are there third pans on the ground right now? 00:08:44.071 --> 00:08:47.283 And they're like chef, I closed the restaurant last night, it wasn't there. 00:08:47.283 --> 00:08:50.086 We'd go back on the cameras, it'd be pans flying off. 00:08:50.100 --> 00:08:57.995 We're like, yeah, okay that's creepy it's not like Ashley's, though Ashley's, oh my god yeah, for those who don't know, in Rockledge on. 00:08:58.176 --> 00:08:58.559 US1. 00:08:58.559 --> 00:09:00.981 There was an old restaurant. 00:09:01.001 --> 00:09:01.946 I don't know from the 30s. 00:09:01.946 --> 00:09:03.186 I don't know if it's always been a restaurant. 00:09:06.100 --> 00:09:08.067 Maybe a restaurant since that time. 00:09:08.067 --> 00:09:14.341 It's been a couple generations, but I remember that it was featured on Unsolved. 00:09:14.361 --> 00:09:17.746 Mysteries yeah, it was one of those shows where it was and it's creepy. 00:09:17.746 --> 00:09:20.724 Their food can be great, but I don't want that thing following me home. 00:09:20.724 --> 00:09:24.341 I'm sorry, I'll burn some sage or there's something with me. 00:09:24.341 --> 00:09:24.683 I don't. 00:09:24.683 --> 00:09:27.245 I respect the ghosts and do I believe in ghosts? 00:09:27.245 --> 00:09:30.743 Yeah, but we'll keep them at bay like I don't yeah, I heard there's some civil war. 00:09:31.063 --> 00:09:44.788 Um, I'm not sure if there were confederates or or which part of the civil war that it was, but apparently they were like either hiding or captive in the basement and I heard they were captive in the basement, and then I also heard that there was a girl that passed away on the railroad tracks. 00:09:44.888 --> 00:09:46.068 I don't know. 00:09:46.190 --> 00:09:49.013 Yeah, you could hear a small girl crying, sometimes in the female bathroom. 00:09:49.072 --> 00:09:51.135 Yeah, no, no, I'm good. 00:09:52.182 --> 00:09:53.687 Some restaurants are more than just the food. 00:09:53.687 --> 00:09:54.509 You get a lot more. 00:09:54.679 --> 00:09:57.984 Yeah, dining experience, you know, like medieval times. 00:10:00.125 --> 00:10:00.647 Oh man. 00:10:00.647 --> 00:10:08.696 So let's talk about more of the experience, because also this year, you just were a judge for one of the Battle Bros events. 00:10:09.279 --> 00:10:15.092 Yeah, yeah, sean asked me again to do the Tacos and Treats fourth annual, which is always an honor. 00:10:15.092 --> 00:10:26.774 You know, like it's still a small town, like Brevard's small, you know how it is, but being able to, you know, to see people put their best foot forward most of the time it's awesome. 00:10:26.774 --> 00:10:28.748 And you know they give me tickets to raffle off. 00:10:28.748 --> 00:10:41.322 And you know I raffle on my social media, on WeChef, on Instagram, and I, basically, you know, I taste on, I do the judging on Saturday and then Sunday I take the winners after I raffle them off and I show them. 00:10:41.322 --> 00:10:43.664 Hey, like you know, this is what I thought was great. 00:10:43.664 --> 00:10:48.590 You know these are the ones that are like awesome and then I'll give them a follow because you know these are small businesses. 00:10:48.590 --> 00:10:55.615 You know there's this Tennessee gentleman that just knocked it out of the park this year For the taco For the treat. 00:10:55.895 --> 00:10:56.277 Oh really. 00:10:56.277 --> 00:10:56.677 For the treat. 00:10:56.677 --> 00:11:04.972 Yeah, it was like this like waffle with like this butter pecan, stop con like I it's, oh god man oh, I can go for one right now. 00:11:04.994 --> 00:11:07.240 Oh yeah, oh my god like I actually went. 00:11:07.440 --> 00:11:17.081 So when we judge, it's

anonymous because we don't know who's who right but I asked you know, hey, sean, like I really want to show, you know this person, you know this truck, oh, it's this person, it's this person. 00:11:17.081 --> 00:11:20.509 And there's just some, some that just absolutely nail it. 00:11:20.509 --> 00:11:22.533 And yeah, it's. 00:11:22.533 --> 00:11:27.024 And I give them a shout out because you know that's their livelihood, that they, they put their heart. 00:11:27.024 --> 00:11:38.280 And it's not on a plate because it's not my style of plating, it's not myself, but I appreciate, give me a really good taco in the greasiest form of like a paper bag, and I'm happy. 00:11:38.280 --> 00:11:40.888 Right, you don't need to have tweezers to make me happy, right? 00:11:40.888 --> 00:11:45.461 My plates, on the other hand, I don't know, but you love your tweezers. 00:11:45.461 --> 00:11:49.381 Love, I mean, there's there, they're on my they're on my arm for a reason. 00:11:49.402 --> 00:11:52.597 Well, you got a lot of ingredients on your yeah, yeah, it's, you can. 00:11:52.597 --> 00:11:57.140 If you were to make a dish with all those ingredients on on your skin, what would that look? 00:11:57.162 --> 00:12:05.431 like well, let's see, I got the mushrooms, I got the steak, I got the steak and morels, I love pasta, know is that a prawn or lobster? 00:12:05.431 --> 00:12:07.001 No, that's a lobster. 00:12:07.001 --> 00:12:08.947 I got the prawn back here, but I got the herbs. 00:12:09.327 --> 00:12:15.403 It looks like a delicious meal I don't know like it just looks like if you were to put all those ingredients together, look, look like it would be amazing. 00:12:15.403 --> 00:12:17.528 Yeah, I don't know about the sushi? 00:12:17.528 --> 00:12:19.822 That'd be interesting yeah, well then, maybe that's an amuse bush. 00:12:19.822 --> 00:12:21.025 Yeah, there you go. 00:12:21.046 --> 00:12:30.912 Yeah, before the main course you'd'd be surprised how often that this arm with all the utensils come in handy, because I don't really know, like fish spat in, like Spanish or squeeze bottle. 00:12:30.912 --> 00:12:32.667 But I'll ask my dishwasher like hey, don't they? 00:12:32.667 --> 00:12:34.787 And he looks at me and says oh, come here, I'll show you. 00:12:34.787 --> 00:12:35.964 And I just point out what I need. 00:12:36.466 --> 00:12:37.129 That is brilliant. 00:12:37.460 --> 00:12:40.183 Yeah, I mean it's double use, I guess. 00:12:40.264 --> 00:12:41.567 No, that's a life hack. 00:12:41.567 --> 00:12:44.571 I think every chef should now take that. 00:12:44.571 --> 00:12:46.653 If there's one takeaway, do that. 00:12:46.653 --> 00:13:00.254 Follow Chef Chris's tattoo art and yeah, it looks like again it's all very much culinary food just dedicated. 00:13:00.460 --> 00:13:01.524 Yeah, I go to one girl. 00:13:01.524 --> 00:13:02.528 She's in Brevard as well. 00:13:02.528 --> 00:13:03.905 I go to one person Liat at Cocoa Village Tattoo. 00:13:03.905 --> 00:13:04.590 That's one person that I go to. 00:13:04.590 --> 00:13:05.273 One girl she's in Brevard as well. 00:13:05.273 --> 00:13:06.639 I go to one person Liat at Cocoa Village Tattoo. 00:13:06.639 --> 00:13:08.285 That's one person that I go to. 00:13:08.285 --> 00:13:10.515 She's done every single one of my tattoos. 00:13:10.556 --> 00:13:10.918 That's awesome. 00:13:10.918 --> 00:13:12.385 Yeah, I see some cilantro on there. 00:13:12.385 --> 00:13:13.384 She's got the herbs right. 00:13:13.384 --> 00:13:16.948 What's great is that you could actually decipher which one. 00:13:17.961 --> 00:13:19.567 It's not just splattered on there. 00:13:19.567 --> 00:13:24.708 And the detail on the Sharpie, one thing like if you never worked in a restaurant. 00:13:24.708 --> 00:13:26.351 You're like why do you have a Sharpie on you? 00:13:30.820 --> 00:13:32.221 You work in a restaurant, you're like, oh, you date, you date out things. 00:13:32.221 --> 00:13:32.640 All right. 00:13:32.640 --> 00:13:34.660 All right, yeah, yeah, if you don't have a Sharpie at hand. 00:13:34.660 --> 00:13:40.003 But even like you know, you'll see spoons thermometers, you know, because you know most chef jackets will have a couple places. 00:13:40.003 --> 00:13:42.144 Yeah and yeah. 00:13:42.144 --> 00:13:43.605 Well, that's, that's an exclusive one. 00:13:43.684 --> 00:13:44.284 Not everybody. 00:13:44.284 --> 00:13:45.325 It's a very exclusive. 00:13:45.325 --> 00:13:47.446 Not everybody has that. 00:13:47.905 --> 00:13:49.086 No, we'll get into that as well. 00:13:49.086 --> 00:13:56.068 So, no, it's great that you judge, it's great that you bring, you know what you have available, all your talents, back home. 00:13:56.068 --> 00:13:56.969 You share it. 00:13:56.969 --> 00:14:07.899 And again you've got to lift everybody up because, you know, some people may be inspired by seeing the things that you're doing, um, including, you know, mbc's yes, chef, and we're going to get into that. 00:14:07.899 --> 00:14:12.880 But there's so much like, again, backstory, because I know this, um, this show has off. 00:14:12.880 --> 00:14:16.832 You know it often gets, uh, people a little bit of a lift in their career. 00:14:16.832 --> 00:14:23.116 And you know, again, you said you've never been to the hamptons no, I never, never been to hampton so do you have clientele out there now? 00:14:23.278 --> 00:14:24.480 Yeah, I have principals out there. 00:14:24.480 --> 00:14:34.080 Now I can't really go much into the principals because of exclusivity, but I got this principal because of a chef on the show. 00:14:34.080 --> 00:14:41.375 I wasn't closed-minded, I wanted to go out there, Even though we were segregated and we couldn't really use any phones. 00:14:41.375 --> 00:14:44.181 And you know, it was like hey, can I call my girlfriend today? 00:14:44.181 --> 00:14:45.202 We'll see what we can do. 00:14:45.770 --> 00:14:50.956 I made sure I called her on her birthday, though that was for

sure Valentine's Day, I really wasn't worried about. 00:14:50.956 --> 00:14:53.759 I'm like, look, I just want to make sure I call my girlfriend on her birthday. 00:14:53.870 --> 00:14:54.914 That's kind of a Hallmark thing. 00:14:55.255 --> 00:14:58.860 Yeah, I'll give her chocolate and be like hey, baby, I love you. 00:14:58.860 --> 00:15:06.167 But yeah, when I went out there I wanted a network Because, remember, these chefs are from all across the United States. 00:15:06.167 --> 00:15:08.739 You have some from California, northern and southern. 00:15:08.739 --> 00:15:11.496 You have a chef from Wyoming. 00:15:11.496 --> 00:15:13.381 Petrina was from Wyoming. 00:15:13.381 --> 00:15:15.576 She's the governor's private chef. 00:15:15.758 --> 00:15:16.801 That's fascinating. 00:15:18.360 --> 00:15:19.190 She came out of left field. 00:15:19.190 --> 00:15:26.933 And then you have T, which is tea, and zane, two just pronounced female chefs in the game. 00:15:26.933 --> 00:15:30.482 They are two of the most badass chefs that I've probably ever met. 00:15:30.482 --> 00:15:36.043 They throw down um, they're not fine dining, they're not bougie, they're not any, they're just. 00:15:36.043 --> 00:15:41.001 They'll their flavors, punch you in the face right and uh, we got the honor to cook at the hard rock. 00:15:41.001 --> 00:15:41.892 Um, in may, may, which hard rock? 00:15:41.892 --> 00:15:42.312 Uh, hard rock bristol. 00:15:42.312 --> 00:15:42.572 Oh, very cool. 00:15:42.572 --> 00:15:43.053 So they invite us there. 00:15:43.053 --> 00:15:44.657 And we got the honor to cook at the Hard Rock in May. 00:15:44.777 --> 00:15:44.898 Which. 00:15:44.918 --> 00:15:46.320 Hard Rock, hard Rock Bristol. 00:15:46.320 --> 00:15:48.203 Oh very cool, so they invited us there. 00:15:48.203 --> 00:15:57.302 They put us up in a hotel no budget because it's a casino Right and gave us a stipend and basically says cook the dish. 00:15:57.302 --> 00:15:59.129 That was on the first show, oh, fun. 00:15:59.429 --> 00:16:03.562 Yeah, so Petrina did her gazpacho where she got redemption. 00:16:03.562 --> 00:16:08.136 It was actually good if she didn't strain it, like the flavors were good, but I don't know what she was thinking. 00:16:08.136 --> 00:16:10.176 Straining it that's not my thing. 00:16:10.176 --> 00:16:19.299 But yeah, chefs from all over, you know New York, florida being me, maine, and then you know California and Texas and all that. 00:16:19.299 --> 00:16:24.950 So it was a bunch of chefs that had issues from all over the world. 00:16:25.431 --> 00:16:44.000 arms are all over the United States just being vulnerable on on national television well, as they introduced, you know, that first episode, they kind of go into everybody's backstory and they bring up you know somebody shoot sue chef or somebody's you know server or somebody else that works with them. 00:16:44.000 --> 00:16:46.436 And those people they weren't. 00:16:46.436 --> 00:16:47.820 You know, they were pretty brutal. 00:16:47.820 --> 00:16:49.235 Like they were just very honest. 00:16:49.235 --> 00:16:53.499 Like I mean, I remember the gentleman that gave your testimony. 00:16:53.499 --> 00:16:57.736 You know, he was like you call it, like it is, and I'm just like yeah, that's you know. 00:16:57.998 --> 00:16:58.318 That's me. 00:17:06.049 --> 00:17:06.451 And not for nothing. 00:17:06.451 --> 00:17:09.295 You know, I feel like a lot of the people kind of just like sat there and just kind of took it and just got to agree with it. 00:17:09.295 --> 00:17:15.704 You know, nobody was too bashful or were in too much denial to look at that testimony from a friend or associate and be like, yeah, that's kind of me, you know, I mean. 00:17:16.069 --> 00:17:16.570 Yeah, it was. 00:17:16.570 --> 00:17:24.750 I mean I want to say it was hard to listen to, but I knew Nothing. 00:17:24.750 --> 00:17:26.196 He said wasn't out of the ordinary. 00:17:26.196 --> 00:17:28.278 Yeah, I want things done my way. 00:17:28.278 --> 00:17:31.555 That note that I slipped under the door. 00:17:31.555 --> 00:17:34.892 That says, say nice shit, or I'm making your life a living hell. 00:17:34.892 --> 00:17:36.377 No, that was exactly true. 00:17:37.050 --> 00:17:37.996 That wasn't made up. 00:17:37.996 --> 00:17:41.655 I've made sous chefs cry. 00:17:41.655 --> 00:17:49.976 There was one of my sous chefs that she actually quit because of me and she was crying. 00:17:49.976 --> 00:17:54.300 She would do well, but she was just so insecure. 00:17:54.300 --> 00:17:59.036 Maybe I can nominate her for season two of yes, chef, so NBC likes it. 00:17:59.289 --> 00:18:00.477 There's going to be a second season. 00:18:00.477 --> 00:18:01.303 I'm hoping so. 00:18:01.483 --> 00:18:02.450 It would be great. 00:18:02.450 --> 00:18:05.656 I think it's picked up. 00:18:05.656 --> 00:18:13.781 It had mixed reviews at the beginning, right, um, and like every new show does every new show, um, they're like, oh, you know these cry babies, these chefs, but you know what? 00:18:13.781 --> 00:18:18.340 Tell, tell those people to work and put, put yourself in my shoes for for a day a week. 00:18:18.340 --> 00:18:19.873 You know, make it, make it your lifestyle. 00:18:19.893 --> 00:18:21.377 And um, yeah, she ended up quitting because of me and uh, I gave her. 00:18:21.377 --> 00:18:22.260 You know, make it, make it your lifestyle. 00:18:22.260 --> 00:18:25.433 And um, yeah, she ended up quitting because of me and uh, I gave her. 00:18:25.433 --> 00:18:30.695 You know, she gave her two weeks and, lo and behold, she's telling everyone you know, it was a pleasure meeting with you. 00:18:30.695 --> 00:18:33.991 She was like this little sorry little old, poor me, poor me. 00:18:33.991 --> 00:18:38.238 And then I look at her, I'm like I wish I could say it was a pleasure working for you, but it wasn't. 00:18:38.238 --> 00:18:41.541 I'd get out of my kitchen and then she like held the door open.

00:18:41.541 --> 00:18:43.605 I'm like no, and I shut the door and locked it. 00:18:43.605 --> 00:18:44.506 I was like get out. 00:18:45.470 --> 00:18:46.375 But it was just. 00:18:46.375 --> 00:18:48.387 You got to have thick skin in this business. 00:18:48.387 --> 00:18:48.750 You know yeah. 00:18:48.750 --> 00:18:50.455 I've had plates thrown at me. 00:18:50.455 --> 00:18:51.933 I feel like I'm on the cusp of. 00:18:51.933 --> 00:18:53.839 I mentioned it earlier. 00:18:53.839 --> 00:18:55.897 I'm on the cusp of like old school versus new school. 00:18:55.897 --> 00:19:01.837 Yeah, explain that, like your chefs, they demand perfection. 00:19:01.837 --> 00:19:06.525 They'll belittle you, they'll throw stuff, they'll yell, they'll be angry. 00:19:06.525 --> 00:19:09.057 And then the new ones you sneeze in their direction. 00:19:09.057 --> 00:19:10.616 They're like oh, you got a booger on me. 00:19:10.616 --> 00:19:11.894 Oh, I'm suing. 00:19:11.894 --> 00:19:14.614 That's the world we live in now. 00:19:14.755 --> 00:19:15.919 Complete departure. 00:19:15.919 --> 00:19:20.219 Yeah, so have somebody made you ever cry? 00:19:21.950 --> 00:19:23.797 Martha Stewart and Jose Andres. 00:19:23.797 --> 00:19:24.159 No. 00:19:24.159 --> 00:19:26.390 Yeah, you'll get to see me, you'll get to see me. 00:19:26.390 --> 00:19:29.096 Yeah, like even when Peter got voted off. 00:19:29.096 --> 00:19:33.145 I cooked Peter off, yeah, and I got choked up, you know I saw that. 00:19:33.165 --> 00:19:53.436 yeah, it was hard to see and, like I said, it's trauma bonding Like they took everything from us and the most emotional that I feel like I've been lately is is when, you know, my girlfriend made me cry, like seeing her face on her birthday just looking pretty, you know, going out with her friends, and I couldn't be there. 00:19:53.436 --> 00:19:55.423 It messes with your mind. 00:19:55.423 --> 00:19:58.834 Yeah, like it's not just oh man, I gotta cook, I gotta do this, I gotta do this. 00:19:58.834 --> 00:20:10.263 You're cooking at a level against these chefs from all over united states for martha and jose, with mics and cameras in your face and the whys and becauses and all that. 00:20:10.263 --> 00:20:14.887 And then you get to see something that feels like home, like like to me, seeing my girlfriends. 00:20:14.887 --> 00:20:23.578 That's home to me, right, and seeing her, I'm like oh man, and I'm like crying my eyes out and I'm like, oh man, I didn't care, like at that point in time, I didn't care. 00:20:23.578 --> 00:20:27.617 You know what it let the world see I, I'm human, you know I don't. 00:20:28.259 --> 00:20:36.791 It is what it is no, and that's great to be, you know, vulnerable, because most times, uh, you know those that do get that thick skin and nothing can beat it down. 00:20:36.791 --> 00:20:38.596 Those are usually the biggest softies. 00:20:38.596 --> 00:20:41.490 They just grew a big shell, you know. 00:20:41.490 --> 00:20:48.862 They just have the biggest, hardest shell and it's because, you know, um, they don't, they don't want to be an emotional wreck, or maybe you know they they are. 00:20:49.029 --> 00:21:10.780 They do have a sensitive side yeah but in the heat of the moment, and physically like, if you can't, you know, take the heat, get out of the kitchen, as they say, it is so like there's so much stress compounding on you and it's and it's everything, not just getting the plate right, but it's also having you know the expediter you know take out the plates at the right time in the right positions, and so you got to count on them to do their job. 00:21:10.801 --> 00:21:14.589 You got to count on you know the dishwasher to make sure you're going to have you know a new saute pan when you need it. 00:21:14.589 --> 00:21:25.994 Like all these things have to work, and that pressure is in the back of your mind because if, if, if it fails, you got to run that hot food out you got to, you know, go and get and get a new pan or spatula or whatever else you need, you know. 00:21:26.035 --> 00:21:34.035 So it's, it's really up to you at the end of the day, and that that pressure falls on on the chef, you know, and those guys on the line who have to make it happen yeah, I mean we do. 00:21:34.135 --> 00:21:36.789 Let's say, for example, in a normal restaurant you do 200 covers a night. 00:21:36.789 --> 00:21:38.853 That's 200 times that. 00:21:38.853 --> 00:21:41.897 I mean that you have a chance to mess up right. 00:21:41.897 --> 00:21:49.099 And then you multiply that by which plate's coming off of which you know Garmage, enchimete or whoever it is? 00:21:49.099 --> 00:21:53.401 There's so many uncontrolled variables that you cannot control. 00:21:54.069 --> 00:21:55.596 And you've got to understand that you cannot control. 00:21:55.596 --> 00:22:09.061 You can mentor someone and you can teach someone how to saute fish, pan, sear fish or do a risotto or whatever it is that you can teach them, but once that dupe comes in, that check comes in, it's out of your hands. 00:22:09.061 --> 00:22:10.655 You've got to trust. 00:22:10.655 --> 00:22:12.233 You've got to trust and track. 00:22:12.233 --> 00:22:14.078 That's why you go private. 00:22:14.078 --> 00:22:15.001 Go private. 00:22:15.001 --> 00:22:18.913 You can only hold yourself accountable If something goes wrong. 00:22:18.913 --> 00:22:23.839 There's a lot of stress in private too, because of who you deal with and you know who I deal with. 00:22:23.839 --> 00:22:26.818 But if something goes wrong it's on me. 00:22:26.818 --> 00:22:32.454 Granted, at the end of the day, like in a restaurant, everyone's like oh yeah, you know it's the chef's fault. 00:22:32.454 --> 00:22:33.278 They're going to come barking at me. 00:22:33.278 --> 00:22:35.777 Well, yeah, it is, but then it's my job to go. 00:22:35.777 --> 00:22:36.914 You know why? 00:22:36.914 --> 00:22:39.038 My why is my chicken overcooked? 00:22:39.038 --> 00:22:40.512 You know

why is my sauce broken? 00:22:40.512 --> 00:22:42.017 Let me handle it. 00:22:42.557 --> 00:22:50.833 But from the guest point of view, it's always a chef oh no from the owner's point of view, it's always a chef and I gotta take the blunt for it like I can't. 00:22:50.833 --> 00:22:52.657 I'm not one of the chefs that point fingers. 00:22:52.657 --> 00:22:53.820 You know, I'll take it. 00:22:53.820 --> 00:22:59.869 I will take, take the lashings and then I'll dish them out to whoever didn't do it right now and that's. 00:22:59.910 --> 00:23:01.775 That's something that I need to still learn. 00:23:01.775 --> 00:23:22.453 I mean, if I were to ever go back into into, you know, public kitchens, it's like public school and private school someone ever told you to to take like a behavioral type of, you know, anger management or anything else. 00:23:22.473 --> 00:23:28.578 Oh, yeah, yeah, oh, yeah Um more times than you count, or has it been just a handful? 00:23:29.631 --> 00:23:30.272 How big is your hand? 00:23:30.272 --> 00:23:34.112 Yeah, I mean so. 00:23:34.112 --> 00:23:38.758 One thing that I'm a big advocate for sobriety, like you could see it on the show, you know it's. 00:23:38.758 --> 00:23:41.237 It shows it on my social media, right. 00:23:41.237 --> 00:23:42.200 Uh, I'm proud of that, you know. 00:23:42.200 --> 00:23:51.641 And, and when I first started, I first started putting down the bottle and going to meetings and all that I thought it was just the drink, that was my issue. 00:23:51.641 --> 00:23:56.862 And then, lo and behold, it's like no, that was just the drop in the bucket. 00:23:56.862 --> 00:24:00.076 It's all your behavioral issues, it's your anger, your ego. 00:24:00.076 --> 00:24:05.002 Like I was saying earlier, I'm Cuban, I'm Italian, I'm a chef and I'm an alcoholic. 00:24:05.002 --> 00:24:05.304 Right. 00:24:05.509 --> 00:24:07.758 Like that's a volatile situation. 00:24:07.758 --> 00:24:10.397 Sure, that's like just waiting to explode. 00:24:10.397 --> 00:24:20.674 And you know, being from old school, you know working in Michelin and doing that and working for some of the chefs that I've worked for, you know I expect hard asses, I expect thick skin. 00:24:25.769 --> 00:24:27.894 Hard asses, I expect thick skin and it's a lot of stress and when we stress out we we flip out. 00:24:27.894 --> 00:24:29.559 And you know I love peter, but you know that was the old me. 00:24:29.559 --> 00:24:33.650 That was me at 23, 25, even 27 and 30. 00:24:33.650 --> 00:24:41.567 You know I would just freak out, I'd throw stuff and it's gotten less good um, it's gotten less. 00:24:41.609 --> 00:24:42.211 There is growth. 00:24:42.211 --> 00:24:50.565 There is growth, but realizing, know, finding my shortcomings and you know where I went wrong and what I do wrong and holding myself accountable. 00:24:50.565 --> 00:24:55.001 I'm trying to hold all these other line chefs and all these other Comeys accountable. 00:24:55.001 --> 00:24:59.201 When do I start and hold myself accountable 100%? 00:24:59.201 --> 00:25:02.317 So recognizing it and making you know. 00:25:03.378 --> 00:25:07.174 Direct amends when I need to, and did you do the whole 12 steps? 00:25:07.295 --> 00:25:08.961 Oh yeah, absolutely, Okay, absolutely. 00:25:09.412 --> 00:25:13.356 So you went through the whole program, I went through the whole program, I got the big book. 00:25:13.597 --> 00:25:14.601 Good I got it on my phone. 00:25:14.601 --> 00:25:20.101 I'm very big on sobriety because it has brought me so many things. 00:25:20.101 --> 00:25:26.541 It's brought me Instagram the following that I did because those photos you wouldn't see. 00:25:26.602 --> 00:25:27.824 Yeah, let's have a look yeah yeah, yeah. 00:25:28.230 --> 00:25:42.634 You wouldn't see those photos without me being sober, because I wanted to do something with my time when I was just after dinner, After dinner service. 00:25:42.634 --> 00:25:43.538 Guess what we would do? 00:25:43.538 --> 00:25:45.817 We'd go out, we'd get drunk, we'd hang out. 00:25:45.817 --> 00:25:48.577 Well, I'd go home and I'd edit photos. 00:25:48.577 --> 00:25:52.299 You know, I would take photos of, you know, some of my dishes. 00:25:52.299 --> 00:25:56.852 And then it led me to my first Food Network show, and it was. 00:25:56.852 --> 00:25:58.037 I was like wow, that's cool. 00:25:58.210 --> 00:25:59.415 Yeah, so talk about that one a little bit. 00:26:04.029 --> 00:26:04.912 Because you still had a temper. 00:26:04.912 --> 00:26:08.079 Yeah, I had a temper, but it was so short-lived that I didn't have a chance to get angry. 00:26:08.500 --> 00:26:09.403 How many episodes did you last? 00:26:10.352 --> 00:26:11.215 Oh, it was just a single one. 00:26:11.215 --> 00:26:12.318 It was called Supermarket Steakout. 00:26:12.318 --> 00:26:14.015 Okay, it was called Supermarket Steakout. 00:26:14.015 --> 00:26:14.436 I did it. 00:26:14.436 --> 00:26:16.450 I mean I met some great chefs. 00:26:16.450 --> 00:26:18.337 I actually have a friend for life now. 00:26:26.769 --> 00:26:29.573 We all talk every once in a while she flew in from Tampa. 00:26:29.593 --> 00:26:32.296 She flew in, drove from Tampa to here eat at the Chef's Table and then drove back to. 00:26:32.296 --> 00:26:32.615 Tampa. 00:26:32.615 --> 00:26:35.038 But yeah, I did that and it led to Instagram monetizing my reels and I started getting paid. 00:26:35.057 --> 00:26:36.179 And I was like, wow, cool. 00:26:36.259 --> 00:26:42.766 And then I got a laptop and some lights and some photography and then wrote that off because I'm a 1099 now. 00:26:42.766 --> 00:26:43.146 Sure. 00:26:43.146 --> 00:26:48.933 But then tax season came around, but yeah, and then it led to, you know, endorsements. 00:26:48.933 --> 00:26:56.140 You know I got companies now like throwing knives at me not physically, Not like I would do Right, but you know, I got a knife sponsor. 00:26:56.160 --> 00:26:57.961 Yeah, I'm trying to get another.

00:26:57.961 --> 00:26:58.962 Can you divulge who that is? 00:26:59.522 --> 00:27:00.743 Yeah, it's going to be. 00:27:00.864 --> 00:27:01.265 Nova. 00:27:01.884 --> 00:27:03.125 It's going to be Nova Knives. 00:27:03.567 --> 00:27:04.247 Where are they at? 00:27:04.530 --> 00:27:06.459 They are, I think, overseas. 00:27:06.809 --> 00:27:08.174 Yeah, because you know. 00:27:08.174 --> 00:27:16.382 Correct me if I'm wrong, but aren't like some of the best cutlery from Japan or even like who is it Swedish? 00:27:16.382 --> 00:27:20.954 I think there are some good Swedish companies La Hule from. 00:27:20.954 --> 00:27:21.317 France. 00:27:21.317 --> 00:27:23.196 I mean there's some really good cutlery out there. 00:27:30.170 --> 00:27:30.913 You have to seek it though. 00:27:30.913 --> 00:27:32.298 Yeah, they, they actually ended up um, where are they at? 00:27:32.298 --> 00:27:33.363 I should know this, um, but yeah, it's, it's. 00:27:33.363 --> 00:27:46.255 It's actually pretty cool that you know knife sponsors are, or you know knife sponsors and you know my girlfriend and I are working on getting a a new, a new place and um, you know some companies wanting to give me, you know, saute pans and mixers. 00:27:46.935 --> 00:27:49.458 Yeah, it's still in the works right now. 00:27:49.458 --> 00:27:54.041 But, yeah, it's amazing what sobriety can do. 00:27:54.041 --> 00:27:55.982 And it's not just the physical things. 00:27:55.982 --> 00:28:00.366 You know, it's the way I am towards, like my girlfriend and other people, relationships Relationships Whether you're intimate with them or not. 00:28:00.366 --> 00:28:05.769 You know it's the way I am towards, like my girlfriend, like and other people, relationships, relationships Whether you, whether you're intimate with them or not. 00:28:05.769 --> 00:28:10.488 It's, it's how you deal with people and what my actions and how they affect other people. 00:28:10.488 --> 00:28:16.170 You know, and Coming to realize that it was, it was an issue for me you know I'm like I'm not hurting anyone. 00:28:16.451 --> 00:28:21.314 You know I was drinking and driving and having a bottle in my car and it's just a slippery slope. 00:28:21.314 --> 00:28:25.423 You know, one leads to to two, two leads to four, four leads to I don't know how many, because I black out. 00:28:26.730 --> 00:28:27.592 Yeah, I think. 00:28:27.592 --> 00:28:35.904 I'm not sure if it was an Instagram post or something that you confessed on yes Chef, where you would create a menu. 00:28:37.073 --> 00:28:37.655 Oh, that was on. 00:28:37.655 --> 00:28:38.017 Yes, chef. 00:28:38.069 --> 00:28:39.691 Yeah, okay, so that was episode five. 00:28:39.731 --> 00:28:40.833 I think that was episode five. 00:28:40.833 --> 00:28:45.135 I'm very open and I'm a big advocate for sobriety in the restaurant. 00:28:45.135 --> 00:28:54.144 Granted, when I envisioned an alcoholic, I thought it was a homeless guy with a paper bag and a 40 in his paper bag in a shopping cart. 00:28:54.384 --> 00:28:56.987 If you're not functioning, then that makes you an alcoholic. 00:28:57.309 --> 00:29:01.477 Yeah, yeah, and it's like no, there's alcoholics from all walks of life, and that's what I learned in the program. 00:29:01.477 --> 00:29:02.844 Like there's alcoholics, like from all walks of life, and that's what I learned in the, in the program. 00:29:02.844 --> 00:29:04.744 Like walking into a meeting. 00:29:04.744 --> 00:29:07.809 There's there's people in suits and ties, and it's you know there. 00:29:07.809 --> 00:29:12.518 There's firemen, there's you know, school teachers, there's chefs, and it's not just that. 00:29:12.518 --> 00:29:17.452 But I can't really talk about you know a fireman or anything like that. 00:29:17.452 --> 00:29:20.517 I can, you know to be sober in a kitchen. 00:29:20.917 --> 00:29:27.226 Right, yeah, and we're going to get back into that sobriety. 00:29:27.226 --> 00:29:34.712 I'm going to just real quick head over to our sponsor, give a little shout out so we'll return. 00:29:34.712 --> 00:29:36.500 After these quick messages, don't go anywhere. 00:29:36.500 --> 00:29:43.500 Big thank you to our sponsor, asian Time Cuisine. 00:29:43.500 --> 00:29:49.500 Asian Time Cuisine, located in Suntory at the Fresh Market Plaza, all the way to the south side. 00:29:49.500 --> 00:29:51.723 Go see Jimmy, go see the staff. 00:29:51.723 --> 00:29:53.336 They are incredible at what they do. 00:29:53.336 --> 00:29:59.294 Such a great sushi bar, fresh ingredients, big portions, creative flavors. 00:29:59.294 --> 00:30:01.220 Just go there. 00:30:01.220 --> 00:30:03.776 Lunch, dinner, takeout, you name it. 00:30:03.776 --> 00:30:04.877 Got a full bar. 00:30:04.877 --> 00:30:11.432 Good wine selection, really nice sake collection and again, the food is amazing. 00:30:11.432 --> 00:30:18.950 Head over there, enjoy a time with your family and friends, business associates it's really great for any occasion. 00:30:18.950 --> 00:30:21.192 And again, tell them Space Ghosts, eat sent ya. 00:30:21.192 --> 00:30:40.057 Alright, we're back with Chef Christopher Morales. 00:30:40.549 --> 00:30:41.454 Our sponsor looks good. 00:30:41.454 --> 00:30:42.713 Yeah, I want to try that place now. 00:30:42.713 --> 00:30:43.116 Oh, you haven't been. 00:30:43.116 --> 00:30:43.480 No, I haven't been. 00:30:43.500 --> 00:30:44.567 Like I want to try that place now, oh you haven't been. 00:30:44.587 --> 00:30:44.930 No, I haven't been. 00:30:44.930 --> 00:30:48.396 No, I need to try that I don't get over to that area anymore. 00:30:48.396 --> 00:30:49.555 I'm Merritt Island, or. 00:30:49.910 --> 00:30:51.296 No, yeah, I get it and there's. 00:30:51.296 --> 00:30:56.622 Listen, you know when you talk, you know anything, sushi you know, everybody has a favorite place. 00:30:56.622 --> 00:31:10.342 Oh yeah, we have some really good places from Umami, pacific Rim, I mean, you know, there's some really good talent here, you know, for me

I'm just like, I just love the presentation. 00:31:10.442 --> 00:31:10.603 Yeah. 00:31:10.970 --> 00:31:13.230 You know, and how the flavors go, you know. 00:31:13.230 --> 00:31:15.595 When I see so much, you know. 00:31:15.595 --> 00:31:19.523 I mean, how many restaurants have to have a California roll Like we get it? 00:31:19.523 --> 00:31:20.951 That's the intro level. 00:31:20.951 --> 00:31:28.144 But if you really want to elevate your menu, let's leave the California roll off and save those, for you know the takeout places. 00:31:28.144 --> 00:31:31.839 You know because you know it's imitation crab. 00:31:31.839 --> 00:31:33.436 There's nothing authentic about it. 00:31:33.436 --> 00:31:35.894 But I'm also like I'm getting to the point. 00:31:35.894 --> 00:31:37.598 Where is the seaweed? 00:31:38.039 --> 00:31:39.063 snappy yeah. 00:31:39.391 --> 00:31:40.636 Is the sashimi rice. 00:31:40.636 --> 00:31:42.912 You know the way you know that the rice is a talent. 00:31:42.932 --> 00:31:43.673 It's like that's an art. 00:31:43.752 --> 00:31:45.555 Yeah, and it shouldn't be jasmine. 00:31:45.555 --> 00:32:00.634 No it should be a sushi-grade sashimi rice, short-grain rice, yeah, and so you have to get all the elements right and again then you have to elevate it with some garnish, you have to elevate it with, again, some unique flavors, because everybody can. 00:32:00.654 --> 00:32:11.743 I mean, I can't tell you how many volcano rolls like like everybody seems to have like the same, like same rolls, the same recipes, I'm just like no, I want to find a place that does their own unique thing, their own unique presentations. 00:32:11.743 --> 00:32:23.020 And uh, man, I don't know if you, if you watch that short clip, they have this uh, sashimi guy, I don't need to see weed. 00:32:23.040 --> 00:32:23.862 Don't give me the rice. 00:32:23.862 --> 00:32:24.623 Don't give me the rice. 00:32:24.923 --> 00:32:25.585 I want that fish. 00:32:25.585 --> 00:32:35.659 And if that fish melts in my mouth, I'm talking like super tender, super flavorful, because I'm not one of those that, like doctors, it up with the soy and the wasabi. 00:32:35.659 --> 00:32:38.352 I'll take some wasabi cleanse the palate. 00:32:38.352 --> 00:32:43.415 I'll take some pickled ginger cleanse the palate, but I'm not dipping my fish in all those condiments. 00:32:43.476 --> 00:32:44.396 That green wasabi? 00:32:44.396 --> 00:32:45.377 That ain't even wasabi. 00:32:46.058 --> 00:32:50.823 Right, I want to taste the fish only, and it's got to be about the texture. 00:32:50.823 --> 00:32:52.304 Oh, texture, it's how it's cut. 00:32:52.304 --> 00:32:53.365 Right, exactly. 00:32:53.404 --> 00:32:57.531 And the quality of the fish you have some great hamachi, can I be honest with you and the viewers? 00:32:57.531 --> 00:32:58.192 Yeah. 00:32:58.192 --> 00:32:59.194 I like crab with the K. 00:33:01.419 --> 00:33:03.563 No, I mean listen if you're getting crab rangoon. 00:33:07.089 --> 00:33:12.056 I don't care if it's like compressed pollock with spray painted red on it, I can eat a whole pack. 00:33:12.096 --> 00:33:16.875 I'm not going to lie, no, for all intents and purposes, for the right thing. 00:33:16.875 --> 00:33:18.751 I remember one restaurant we had. 00:33:18.751 --> 00:33:29.119 One of the most popular items was a spicy crab spring roll and it was just the crab meat mixed with the um, you know now spicy mayo yeah we thought. 00:33:29.520 --> 00:33:37.611 We thought it was like so exclusive, you know, so this sashimi, uh the creamy, uh uh sriracha mayo and um, and now of course everybody has it. 00:33:37.611 --> 00:33:47.662 But back then it was just like the crab, a little scallion mixed with the mayo, rolled up in a fried. 00:33:47.662 --> 00:33:52.896 Wanton, wanton. 00:33:52.896 --> 00:34:01.034 And deep fried like an egg roll sliced, and then more sriracha mayo drizzle, and that was our number one seller. 00:34:01.335 --> 00:34:02.038 Of course it would be. 00:34:02.038 --> 00:34:02.619 Of course it would be. 00:34:02.930 --> 00:34:12.320 I mean I'd have my regulars, they they'd come in, I'd see them on the books and I'd just fire it you know, from the kitchen and by the time they sat down they had their appetizer, and that's how you know. 00:34:12.320 --> 00:34:13.030 That's how I treated. 00:34:13.030 --> 00:34:25.780 Um, I guess, but that was an easy one to sell I mean it was just like nobody denied it, and even if they kicked it back, I'm like fine, more for me yeah, I'm, I'm going to go finish it in the back, Exactly, but yeah, so Asian time. 00:34:25.880 --> 00:34:34.896 Great place If you were to choose a cuisine that you had to eat for the rest of your life what would it be Indian? 00:34:35.297 --> 00:34:36.300 Indian, oh, okay. 00:34:36.320 --> 00:34:41.356 That didn't take too long yeah, Indian If there was a cuisine that you had to make for the rest of your career. 00:34:41.356 --> 00:34:41.835 What would that be? 00:34:42.938 --> 00:34:43.318 Pasta. 00:34:43.318 --> 00:34:45.161 Really, I'd make pasta Italian. 00:34:45.282 --> 00:34:49.297 Because the pasta is, like you know, pretty from Asian pastas. 00:34:49.670 --> 00:34:50.932 It would be an egg pasta. 00:34:50.932 --> 00:34:54.641 Sorry, Peter, it would be. 00:34:54.641 --> 00:34:56.003 It would be definitely an egg pasta. 00:34:56.579 --> 00:34:59.489 I'm going to get him some of that semolina for Christmas. 00:34:59.489 --> 00:35:00.351 Oh yeah, semolina for Christmas. 00:35:00.492 --> 00:35:01.974 Oh yeah, semolina, I'm going to send it over to you. 00:35:01.974 --> 00:35:03.036 I'm going to send it over to him. 00:35:03.536 --> 00:35:04.918 Not to be confused with semolina poisoning. 00:35:04.978 --> 00:35:05.498 No, no, no. 00:35:05.498 --> 00:35:09.105 Now, if you had salmon infused with vanilla, would it? 00:35:09.144 --> 00:35:09.525 be semolina. 00:35:09.525 --> 00:35:11.916 Oh, that's funny. 00:35:11.916 --> 00:35:15.871 Sorry,

Julia, Is it too soon? 00:35:16.172 --> 00:35:17.773 Nay, I mean it was a couple episodes ago. 00:35:17.793 --> 00:35:21.974 No, it's fine, yeah, and what about that one episode? 00:35:21.974 --> 00:35:27.318 Everybody had the challenge and somebody had to make the pearls, somebody had to clarify. 00:35:27.318 --> 00:35:30.260 Somebody had you know and there was like and. 00:35:30.260 --> 00:35:33.163 Kisugi took all the eggs that one episode Like I mean. 00:35:33.163 --> 00:35:36.364 Yeah, there's been you know, is it gamanship? 00:35:36.364 --> 00:35:40.367 Is it people just trying to like get a rise and get some attention? 00:35:40.467 --> 00:35:45.474 Yeah, I mean, kisugi knows how to play the game you know um. 00:35:45.474 --> 00:35:48.181 Even though he's no longer on the show, all I can say is is he knew how to play the game. 00:35:48.181 --> 00:35:53.170 He knows how to ruffle feathers, he knows how to get under people's skin, um and he always dressed to impress. 00:35:53.250 --> 00:36:03.659 I always saw a shirt and tie underneath, always, always, I mean if he's been on top chef, you know he's been on top chef mexico, top chef boston, um, he's been on numerous other shows, so he knows and I recognize him. 00:36:03.659 --> 00:36:13.655 The moment that I got in that van I'm like oh boy, but I can say he's the way he is. 00:36:13.655 --> 00:36:22.349 I mean, obviously you see him call him a pompous douche or a pompous chef and I knew that I was going to have to deal with something. 00:36:22.349 --> 00:36:33.297 But my strategy during the show, while he was on it, was to use him as a human shield because I knew that if I was on the losing team he'd be the first to go right. 00:36:33.297 --> 00:36:43.139 And you know, there was sometimes where you know he actually gave me and I'm open about it where he gave me advice on clarification. 00:36:43.980 --> 00:36:57.141 I got that clarification, one where I had to do a consomme and I feel for Michelle this was right after the grilled cheese incident where she served grilled cheese to Jose and Martha. 00:36:57.141 --> 00:37:12.336 One thing they didn't show, and I hope I could say it, is that we needed four plates for that one and she needed a common denominator and didn't have the right amount of grilled cheese and when to go back for more grilled cheese. 00:37:12.336 --> 00:37:13.804 And I'm like, girl, we're on a time limit. 00:37:13.804 --> 00:37:22.373 Get the fuck out, sorry, get out, get out, go, you drop whatever perfect, perfect and I'm like you go and she's like, oh okay. 00:37:22.815 --> 00:37:24.025 And then like, makes a grilled cheese. 00:37:24.025 --> 00:37:26.239 And then later on she's like, yeah, I was gonna make a tomato soup, girl. 00:37:26.239 --> 00:37:28.369 There was no tomatoes in Martha's basket. 00:37:28.369 --> 00:37:35.329 But I will say something about Martha Stewart, her chicken that roasted one blew my mind. 00:37:35.329 --> 00:37:39.969 I'm glad they cut out a bunch

of parts where they just saw me eating, just shoving my face full of chicken. 00:37:39.969 --> 00:37:41.978 It was hands down. 00:37:42.300 --> 00:37:45.032 I feel like there's a lot of editing, like there's there's a lot of editing. 00:37:45.072 --> 00:37:53.079 There's a lot of editing, um, but hands down, probably one of the best chickens and I'm not saying this to to blow up the show or anything. 00:37:53.079 --> 00:37:56.016 It was, hands down, one of the best damn chickens I've ever had in my life. 00:37:56.016 --> 00:38:03.820 And it actually made me nervous when we walked on set and I see her like basting the chicken, or not basting, but lathering it with butter. 00:38:03.820 --> 00:38:06.958 I'm thinking in my head, oh man, we're going to have to roast chicken, right. 00:38:06.958 --> 00:38:13.496 And now, if I was serving roasted chicken like you or my girlfriend or anyone, okay, it's roasted chicken, you can do it. 00:38:13.496 --> 00:38:18.936 But to do a roasted chicken on that level, that's yeah. 00:38:18.936 --> 00:38:20.757 And I'm like, thank God we didn't have to do it. 00:38:20.757 --> 00:38:24.594 Yeah, because you guys had to do sides for it. 00:38:24.594 --> 00:38:25.119 We had to do sides for it. 00:38:25.119 --> 00:38:25.460 Yeah, I had to do. 00:38:25.460 --> 00:38:29.681 I was going to do a mushroom bruschetta, just like something I remember and your face was Michelle. 00:38:30.311 --> 00:38:31.838 No, yeah, it was Michelle, right. 00:38:31.889 --> 00:38:33.355 Yeah, michelle's the one who used. 00:38:33.355 --> 00:38:34.659 She was before me, she was. 00:38:36.632 --> 00:38:38.275 Because there was only a couple loaves. 00:38:38.275 --> 00:38:39.755 We all communicated, everybody had a game plan. 00:38:39.777 --> 00:38:42.139 We all communicated and Lee wrangled me in. 00:38:42.139 --> 00:38:46.646 He's like just, you know, own that shit and pivot and do what you need to do. 00:38:46.646 --> 00:38:57.980 And I did Like I don't let a lot of things get to me, like I might bitch about it later on Because you did, you gave her like a little swish yeah, like hey, oh yeah. 00:39:03.630 --> 00:39:04.072 What the hell happened. 00:39:04.072 --> 00:39:05.619 Oh yeah, and at that I was like, yeah, you're done, you're done, yeah, you're dead. 00:39:05.619 --> 00:39:05.820 To me now. 00:39:05.820 --> 00:39:09.998 And then it was a good feeling, like beating her into clarification the next round, because clarifying it's an art too. 00:39:09.998 --> 00:39:14.382 You know, you don't want to serve impurities to Martha and Jose. 00:39:14.382 --> 00:39:15.875 They know what a consomme is. 00:39:15.875 --> 00:39:16.115 Right. 00:39:16.115 --> 00:39:26.653 You know, and you can't just clarify butter, but then Kitsji needed to do spherification now spherification. 00:39:26.673 --> 00:39:27.695 Lee nailed it yeah, but he used agar agar. 00:39:27.695 --> 00:39:31.182 Agar agar is more of like a gelification, so almost like um. 00:39:31.182 --> 00:39:39.204 Uh, it's a seaweed based you know product that it actually um, it's like fruit by the foot. 00:39:39.204 --> 00:39:43.278 Think of, think of you know fruit by the foot, um, but on a next level. 00:39:43.278 --> 00:39:52.215 But you know, to use the calcium chloride and sodium alginate bath it needs to be specific ratios and we did not have you know the formula for it. 00:39:52.215 --> 00:40:01.579 So that's why kintsugis look like I don't know, like bloody teardrops I don't know, it looked like shit, it was so bad and lee. 00:40:01.699 --> 00:40:13.860 Like I looked at lee's dish I mean when it was setting up, because we were able to go back and help our team after we presented and Lee's dish just nailed it and that was the first time I actually was like, oh man, Lee's on my radar now. 00:40:13.860 --> 00:40:19.538 And then, slowly but surely, you know, Jake ended up being on my radar after the duck, the family meal incident. 00:40:19.809 --> 00:40:23.710 I feel like you know, guys, some of the player strategies have been. 00:40:23.710 --> 00:40:31.416 I'm just gonna lean back but, I'm just gonna stay alive, not ruffle any feathers where some came in like, no, I'm gonna try to dominate, you know. 00:40:31.416 --> 00:40:38.753 So there's different shot and it's always kind of fun with the reality shows as far as whose strategy is going to win you know, I mean everything from survivor and I mean no matter what. 00:40:38.753 --> 00:40:40.735 But everybody has that kind of like. 00:40:40.755 --> 00:40:58.268 I'm just gonna, you know, I'm just gonna be that soft-spoken, I'm gonna stay off, you know, anybody's radar and just you know, put put out enough to be competitive yeah and just just, you know, maybe align myself with somebody else or just, you know, get somebody to, you know to maybe, um, you know, kind of, you know maybe confide in a little bit. 00:40:58.268 --> 00:40:59.532 But everybody, everybody's so different. 00:40:59.532 --> 00:41:00.733 And that suck at. 00:41:00.733 --> 00:41:04.902 Jake and you know had gone to Peter Like, hey, you know, we're going to have each other's back. 00:41:04.902 --> 00:41:13.592 Was it a mistake that Jake had five coins and he? 00:41:13.592 --> 00:41:18.815 I mean he could have just saved Peter right away and just give him all those coins, but he's like I'm just going to give three. 00:41:18.815 --> 00:41:20.273 And that opened up. 00:41:20.273 --> 00:41:20.675 Yeah, yeah, yeah. 00:41:23.063 --> 00:41:23.405 That was. 00:41:23.706 --> 00:41:24.648 Yeah, yeah. 00:41:25.952 --> 00:41:26.655 That was a tough one. 00:41:27.570 --> 00:41:33.380 Yeah, he had his specific ones and I knew that I was going to cook off Right. 00:41:33.380 --> 00:41:37.077 I mean, that lamb was complete trash and it was embarrassing. 00:41:37.349 --> 00:41:38.353 So what happened? 00:41:38.353 --> 00:41:39.436 The? 00:41:39.436 --> 00:41:40.378 Oven wasn't preheated. 00:41:40.378 --> 00:41:41.161 So what happened was?

00:41:43.996 --> 00:42:00.681 what they didn't show, and I'm sure I could say this because the episode aired Was Sorry okay oh, no problem I'll make sure I edit that out not every everything was smooth. 00:42:00.681 --> 00:42:05.842 Yeah, everything was smooth sailing, like for for my family meal, like everything was smooth sailing. 00:42:05.842 --> 00:42:09.097 And then I look at the clock, I'm like, all right, it's time to fire my lamb. 00:42:09.097 --> 00:42:12.925 And when I fired it I put in the oven because I did the whole rack. 00:42:13.045 --> 00:42:14.257 I wanted the whole rack. 00:42:14.257 --> 00:42:15.018 That was a lot of pounds. 00:42:15.280 --> 00:42:16.724 oh, oh yeah, they were beautiful lamb. 00:42:17.175 --> 00:42:19.362 I mean, was that like a 15, 20-pound rack? 00:42:20.436 --> 00:42:22.262 They were probably like 7 to 10-pound racks. 00:42:22.262 --> 00:42:26.539 I mean they were French, they were beautiful, dried out, right, and I seared them. 00:42:26.539 --> 00:42:28.981 Or how did I do them? 00:42:28.981 --> 00:42:31.965 No, no, no, I seared them and them in the oven. 00:42:31.965 --> 00:42:32.585 I remember that. 00:42:32.585 --> 00:42:39.371 And then I'm, I'm doing, I'm like man, like my lamb's not gonna be done right, and then you panicked, and then you went to the fire. 00:42:39.371 --> 00:42:41.356 I panicked, I cut, I hacked the hell out of it. 00:42:41.356 --> 00:42:44.262 Panicked, hacked it, put it on the grill. 00:42:44.463 --> 00:42:53.378 It caught fire, you, so I was like this, this is like the surface of the sun, and then I put it in the cast iron, I put it back on the grill everything that I could possibly do to ruin that lamb. 00:42:53.458 --> 00:42:59.210 I did All the mistakes and I was just cruising along to the whole challenge. 00:42:59.210 --> 00:43:01.181 I was on time with everything. 00:43:01.181 --> 00:43:02.701 I'm like all right, cool, cool, cool. 00:43:02.701 --> 00:43:08.340 I want to say it was the ovens, but, like I said, I got to take responsibility for it. 00:43:08.340 --> 00:43:15.824 Not once am I going to ever say, oh, it was the oven's fault, or oh, this and that, no, I should have made. 00:43:17.255 --> 00:43:19.201 Because there was more than one oven, if one maybe, you know, couldn't. 00:43:19.201 --> 00:43:22.398 Oh yeah, that was like temperature, it was like four or five ovens all at different temperatures. 00:43:22.418 --> 00:43:23.925 People had stuff in it, right? 00:43:23.925 --> 00:43:25.070 No, it was it. 00:43:25.070 --> 00:43:26.777 I take responsibility, like that's. 00:43:26.777 --> 00:43:27.099 That's. 00:43:27.099 --> 00:43:28.344 That's the name of the game. 00:43:28.344 --> 00:43:31.376 Is taking accountability for it right, and cooking myself. 00:43:31.376 --> 00:43:49.708 Cooking for myself to keep myself on right was, and I just and I hate that it was peter right but I feel like at that point in the show, like it would have been if I cooked emily off, if I cooked right jake off, it would have still been painful because we we became very close by that time. 00:43:49.728 --> 00:44:04.130 You know, we were in it for quite a while because now, uh, you know, at the uh fifth, at the fifth episode, you're going from 12 to 7, hypothetically, and then all of a sudden 6. 00:44:04.130 --> 00:44:11.445 And so by then you could honestly look at each of those individuals and be like man. 00:44:11.445 --> 00:44:12.646 It's going to be one of us. 00:44:12.646 --> 00:44:14.190 Oh, we said that. 00:44:14.394 --> 00:44:27.858 Yeah and things start getting a little bit more'm like we are looking at a winner right now yeah, and it's like we also got closer to right, like you know, seeing each other through challenges, seeing our, our trials and our tribulations. 00:44:27.858 --> 00:44:34.840 Like you know seeing us, you know suffer, like when jake, when peter, you know, got sent home. 00:44:34.840 --> 00:44:40.083 Like you can see it on Jake's face he's like fuck man, like that was painful. 00:44:40.083 --> 00:44:42.885 Like I watched it probably four or five times. 00:44:42.885 --> 00:44:44.559 Like you know I watched. 00:44:44.559 --> 00:44:48.521 You know, peter, or I'm sorry Jake, just be like God damn it, I couldn't save him. 00:44:48.974 --> 00:45:01.643 And then I, and that was very noble, even though, like he, chose the deviled egg which I was kind of like I'm not sure if that's you know the best you know, stay out of jail card. 00:45:01.643 --> 00:45:07.239 You know I mean, but you know, adding the caviar you running over being that kind of guy. 00:45:07.239 --> 00:45:12.536 Is that the new chris or is that as yeah like, would you have done that like three or four years ago? 00:45:12.635 --> 00:45:14.038 no, so that. 00:45:14.038 --> 00:45:15.679 So that's a very brand new behavior. 00:45:15.679 --> 00:45:21.865 No, no, it was all about me, and you know I was close to Peter. 00:45:21.865 --> 00:45:31.177 You know I was close to all the chefs, you know, or most of the chefs, and you know I feel like I would have done that with anyone. 00:45:31.177 --> 00:45:31.717 If I was going to get beat. 00:45:31.717 --> 00:45:35.800 Like I said, it better be the best damn deviled egg, and if I'm going to get beat, I want to get beat. 00:45:35.800 --> 00:45:36.461 You know? 00:45:36.461 --> 00:45:37.302 Clean out of the gate. 00:45:37.382 --> 00:45:41.246 Not oh well, you know I could have used this caviar, but I couldn't get the tin open. 00:45:41.246 --> 00:45:43.489 Those tins, they're a pain in the ass. 00:45:43.489 --> 00:45:43.889 Oh, I know. 00:45:44.188 --> 00:45:44.630 They're not. 00:45:44.650 --> 00:45:46.871 I mean you need a caviar key most of the time. 00:45:56.369 --> 00:45:56.869 Right the caviar. 00:45:57.976 --> 00:45:58.800 It was Ocetra. 00:45:59.143 --> 00:46:01.195 Okay, yeah, it was Black Sea, yeah, yeah. 00:46:01.817 --> 00:46:03.525 It was and, yeah, I had a taste. 00:46:04.106 --> 00:46:04.851 You

have to, of course. 00:46:04.851 --> 00:46:05.815 I got a taste when I'm serving. 00:46:07.998 --> 00:46:10.623 It's only 120 bucks an ounce, right, something like that. 00:46:10.623 --> 00:46:13.246 Yeah, they're all special order. 00:46:13.246 --> 00:46:14.469 You would think the Hamptons would stock them. 00:46:15.695 --> 00:46:15.916 They didn't. 00:46:15.916 --> 00:46:20.922 Well, you'd think that anywhere in the world, including the Hamptons and maybe a couple exclusive restaurants in the city. 00:46:21.615 --> 00:46:23.684 But this is how cool and this is how close we are. 00:46:23.684 --> 00:46:30.001 I reached out to Julia and I'm like, hey, julia, do you know of any places in the Hamptons right now that has truffles? 00:46:30.001 --> 00:46:40.429 And she's like, oh, let me see, let me see, and she was giving me all these things and unfortunately, no one get it but the boat, the yacht captain, actually went and got me a truffle paste. 00:46:40.429 --> 00:46:47.135 This is how this network of these chefs on the show grew to what it is Like. 00:46:47.135 --> 00:46:51.302 We all knew like there was going to be one winner Right, like there's no doubt about that. 00:46:51.302 --> 00:46:54.280 But we became like a family. 00:46:54.460 --> 00:46:56.425 Yeah, Like you know it's, I think you're forced to. 00:46:56.425 --> 00:47:00.614 I mean because you're doing something that's so very unique. 00:47:01.036 --> 00:47:08.202 That's such a small margin of chefs ever get to do is do something you know a competition on, you know a televised program. 00:47:08.202 --> 00:47:19.257 But so not only do you just come from an elite part of you know the culinary industry, uh, being, you know, considered a top chef. 00:47:19.257 --> 00:47:44.101 And then of all those, maybe a hundred thousand in the world or in the nationwide, maybe it's a little bit more, you know a thousand maybe in the in the lifespan of, of all reality shows, you know, in the next 20 years and the previous, you know, 20 years, whatever it is, um, we'll have that opportunity yeah and so, just by default, just by being in such a unique circumstance, you know, kind of forces you together. 00:47:44.503 --> 00:47:48.702 I'm not sure if we're able to talk about it, but, um, what's it, what's the accommodations like? 00:47:48.702 --> 00:47:51.976 I mean, after the show wraps, you guys go back to the same hotel. 00:47:51.976 --> 00:47:55.184 Is there a hanging out kind of period, or you guys go your separate ways. 00:47:55.184 --> 00:47:57.697 Is can you talk about what life is like? 00:47:57.856 --> 00:48:05.028 um, you know, being a um recording a show I mean they, they put us up. 00:48:05.449 --> 00:48:13.778 You know, they pretty much take care of everything because when you, when you talk about building um a relationship, it's not just in the competition zone, it's got to be like you know, somewhere before. 00:48:13.778 --> 00:48:17.307 Yeah, so we have breakfast together, we have what's called reality. 00:48:17.635 --> 00:48:22.405 So if you see us kind of having when we all cheers for the person that got sent home. 00:48:22.405 --> 00:48:28.226 That's reality, where obviously everything's still going on. 00:48:28.226 --> 00:48:33.606 But that's real, where we know that there's cameras there, we know that there's mics. 00:48:33.606 --> 00:48:35.141 But it's real talk. 00:48:35.141 --> 00:48:38.726 It's not like, oh man, we need to make this. 00:48:40.014 --> 00:48:42.985 Yeah, no one's put on a face or a character. 00:48:43.195 --> 00:48:47.806 No, but you know what I can say is they stocked it with purely Elizabeth granola. 00:48:47.806 --> 00:48:49.942 I mean, that was the first time I had purely Elizabeth. 00:48:50.458 --> 00:48:51.831 I had it for the first time this morning. 00:48:51.831 --> 00:48:57.106 Seriously, my girlfriend got a bag of this double chocolate oh, the cookie, yes, yes over milk. 00:48:57.106 --> 00:49:02.818 I felt like it was like uh-huh, like, because I have, you know, granola for breakfast, yeah and uh, I'm like I I should. 00:49:02.818 --> 00:49:06.367 I felt guilty because I'm like I look at the back of the bag and it's healthy dessert. 00:49:06.996 --> 00:49:12.297 I look at the back I'm like, wow, that that's healthy yeah but they stocked the, they stocked the reality with cookies. 00:49:12.577 --> 00:49:27.445 Oh man, I was in that cookie jar every day um but yeah, no, they, they put us up, you know, and and so there is some time again in between recording, because the recording I feel like it lasted, you know, I mean it was, it was a long time of recording. 00:49:27.465 --> 00:49:30.099 Yeah, right, it was, it was a long time, yeah, so you. 00:49:30.179 --> 00:49:59.661 You guys must be around each other like yeah, we're around each other in the studio, but seven days a week, yeah, seven days a week, yeah, so you know, and that's just, that's gonna breed relationships I mean and as, as you know, chefs got voted off and everything you know from having a conversation with 12 chefs right you have a conversation with now nine, and then now six, and then so forth, and you, you get closer and closer and closer and, um, you start, you know, being more open with these like every one of those chefs knows my girlfriend by name, right? 00:49:59.681 --> 00:50:01.967 you know I know everyone's significant other. 00:50:01.967 --> 00:50:02.996 I know you know tony. 00:50:02.996 --> 00:50:05.983 I know you know jake, which is emily's husband. 00:50:05.983 --> 00:50:07.947 Um, we, we just became this. 00:50:07.947 --> 00:50:18.704 Like I don't know, it's a brigade, like you know, like I want to be in a kitchen where they're not just my employees they're like my family, because I see them more than I see my family. 00:50:18.704 --> 00:50:19.045 Right. 00:50:20.115 --> 00:50:31.708 And for that time being, yeah, it was stressful where it was just these chefs, but it was just an amazing experience from you know,

from the store, from everyone behind. 00:50:31.708 --> 00:50:34.963 They were just all so everyone was so nice. 00:50:34.963 --> 00:50:38.217 I mean it's Canadians behind, right, they were just all so, everyone was so nice. 00:50:38.237 --> 00:50:43.675 Yeah, um, I mean it's canadians I only met one like angry canadian and I was in the airport with coffee, like I was moving out of the way she goes. 00:50:43.675 --> 00:50:54.208 I was in line, I'm like and I'm thinking my head oh she's american and she goes, sorry, and I was like oh no, she's canadian, sorry, yeah, you know canadians, it takes a little bit to piss off. 00:50:54.228 --> 00:51:01.347 So, yeah, she was probably like either, you know know, delayed flight or probably been on layover. 00:51:01.367 --> 00:51:04.742 I don't know, it takes a lot to aggravate, but you know what I was like, okay you know what? 00:51:04.742 --> 00:51:05.748 It's not a big deal. 00:51:05.748 --> 00:51:06.795 I'll pay for your car. 00:51:06.795 --> 00:51:07.978 I'll even let you go in front of me. 00:51:07.978 --> 00:51:08.922 It's not a big deal. 00:51:17.695 --> 00:51:21.327 But the experience it just seems um it just seems really rich and uh, and of course, you know, you know the exposure. 00:51:21.347 --> 00:51:22.391 I mean, yeah, mbc is different than food network. 00:51:22.391 --> 00:51:22.952 You know a lot more viewers. 00:51:22.952 --> 00:51:24.097 Big difference, big difference. 00:51:24.097 --> 00:51:37.726 And I don't think we actually realized how big it was until chef lee's mom was driving down the 405 and took this real shitty picture of a billboard. 00:51:37.726 --> 00:51:41.300 It looked like a no offense, lee, if you're gonna watch this, I'm sorry. 00:51:41.300 --> 00:51:45.599 It looked like a 70 year old took this picture right, like it was just shaky. 00:51:45.599 --> 00:51:46.682 It was like part of the billboard. 00:51:46.682 --> 00:51:47.525 I'm not a focus. 00:51:47.525 --> 00:51:52.369 Oh man, like that's my and they gave me hair, they edited hair on me on the billboard. 00:51:52.369 --> 00:51:56.996 I was like that's awesome, mind you, when they have the drone shots it's all shiny and everything. 00:51:56.996 --> 00:52:00.163 And uh, we're like, oh, that's a billboard. 00:52:00.163 --> 00:52:01.947 And then another one was found. 00:52:01.947 --> 00:52:03.317 And then another one was found. 00:52:03.317 --> 00:52:15.168 And then martha posted on her instagram this 10 story billboard 10 story billboard of us no on sunset boulevard, oh wow. 00:52:15.769 --> 00:52:17.855 And we're like oh shit, this is bigger than we thought. 00:52:17.855 --> 00:52:22.445 And then, you know, we started getting like hey, you know, this is it. 00:52:22.445 --> 00:52:23.728 Then they debuted our names. 00:52:23.728 --> 00:52:30.054 They debuted our names in food uh, food and wine oh and we're like, oh shit, like this is, this is big, yeah. 00:52:30.054 --> 00:52:42.192 And then all of a sudden, like it just started picking up and taking traction, and then and now being, you know, officially pretty much halfway through yeah, we're halfway through and um. 00:52:42.233 --> 00:52:42.994 Are you getting recognized? 00:52:43.797 --> 00:52:45.942 oh yeah yeah, yeah very cool. 00:52:45.942 --> 00:52:48.668 Yeah, it was pretty cool in the airport yesterday, actually I didn't. 00:52:48.835 --> 00:52:53.498 I wasn't able to actually take a picture of it because I would have been that 70 year old trying to take a picture actually. 00:52:53.498 --> 00:52:59.447 So in new york city, like I went outside, uh, when I touched down, or was that when I touched down or when I was leaving? 00:52:59.447 --> 00:53:00.514 No, when I was leaving yesterday. 00:53:00.514 --> 00:53:18.891 And um, I look over and on top of a taxi is like an electronic billboard right and I just caught the last end of a yes, chef, like little thing, and I was like yo, that's my face, that's my face, essentially, on a moving billboard. 00:53:19.195 --> 00:53:25.541 Because I guess especially any kind of feature billboards are going to be static. 00:53:25.541 --> 00:53:32.554 So, even if you get off in the third, fourth episode, you're probably still going to be in some of those marketing materials. 00:53:32.554 --> 00:53:48.005 But as the season progresses and some of these more dynamic marketing solutions like the digital billboard or the intros and other promotional things leading into new episodes. 00:53:48.005 --> 00:54:03.780 Well, it's just going to be more and more fine-tuned to whoever is still existing, so the marketing must also reflect again who the cast continues to be not the cast that has been so. 00:54:03.800 --> 00:54:08.119 there's even that much more opportunity for exposure and so forth right, but it's all how you use it. 00:54:09.038 --> 00:54:15.106 You can be voted off, like Petrino in the first episode, and still use it as a catapult. 00:54:15.106 --> 00:54:17.742 It's all how you use it and how you interpret it. 00:54:17.742 --> 00:54:23.465 If you're that, if you're sour about it, you're like, oh, I got voted off the first episode yada, yada, yada. 00:54:23.465 --> 00:54:24.800 This is a waste of my time. 00:54:24.800 --> 00:54:26.621 You're not going to reap anything. 00:54:26.621 --> 00:54:28.835 You're not going to get the true exposure. 00:54:28.835 --> 00:54:35.099 You're doing it wrong that you know whether I win or I lose, like I look at it as I won. 00:54:35.378 --> 00:54:36.179 It'll always be on your resume. 00:54:36.179 --> 00:54:37.519 Yeah, no one can take that away from you. 00:54:37.619 --> 00:54:39.400 No, and it's all how you use it. 00:54:39.400 --> 00:54:45.143 It's like hey, you know, tillett, like you know, they sponsored the show. 00:54:45.143 --> 00:54:48.545 It's like hey, like you know, do a photo shoot with me. 00:54:48.545 --> 00:54:50.606 You know I love your company. 00:54:50.606 --> 00:54:54.007 I'm not going to do anything to sell me

out. 00:54:54.007 --> 00:54:56.389 I'm never going to go to use a company that I don't like. 00:54:56.989 --> 00:55:04.512 No, and I wouldn't see you exploiting fame just to get a box of product that you don't. 00:55:04.733 --> 00:55:05.193 Now purely. 00:55:05.193 --> 00:55:06.293 Elizabeth puts me on a box. 00:55:07.875 --> 00:55:09.539 I'm totally down for that. 00:55:09.539 --> 00:55:11.103 That would be actually a really cool collaboration. 00:55:11.344 --> 00:55:12.286 Yeah, I actually think. 00:55:14.175 --> 00:55:14.275 Chef. 00:55:14.295 --> 00:55:14.617 Chris is blank. 00:55:14.617 --> 00:55:18.284 I actually think Chef Ronnie is trying to do a collaboration with her. 00:55:18.724 --> 00:55:22.199 Dude that'd be cool yeah yeah, I don't know if he's getting it, you know. 00:55:22.199 --> 00:55:25.447 But I'm not going to lie Like I never used it before. 00:55:25.447 --> 00:55:26.737 I'm like, oh, look at this healthy stuff. 00:55:26.737 --> 00:55:27.717 I'm like, all right, whatever. 00:55:27.717 --> 00:55:28.719 I was like I'm hungry. 00:55:28.719 --> 00:55:32.384 I'm, in reality, I'll eat some, and this is actually pretty good. 00:55:32.384 --> 00:55:33.686 They had the peanut butter one. 00:55:33.686 --> 00:55:35.688 They had the double chocolate chunk one. 00:55:35.688 --> 00:55:38.215 It's decadent, yeah. 00:55:38.215 --> 00:55:40.583 And apparently she was come to find out. 00:55:40.583 --> 00:55:42.989 She posted she was on set. 00:55:42.989 --> 00:55:43.592 I never met her. 00:55:43.592 --> 00:55:44.355 Oh, no way. 00:55:44.514 --> 00:55:48.427 Yeah, she was one of the guests that was eating in the restaurant. 00:55:48.547 --> 00:55:48.987 Oh man. 00:55:49.027 --> 00:55:49.898 Yeah, yeah, how do they? 00:55:49.918 --> 00:55:50.561 pick those people. 00:55:55.420 --> 00:55:59.264 I want to be casted dude, or you can be like Chef Ronnie and sit there and eat everyone's dish. 00:55:59.264 --> 00:56:04.610 Is that what he did yeah In, I think, episode three. 00:56:04.610 --> 00:56:06.452 It was the one with Martha's basket. 00:56:06.452 --> 00:56:10.400 So no, that was episode two. 00:56:10.400 --> 00:56:13.186 So there was obviously an uneven number of chefs. 00:56:13.186 --> 00:56:13.347 Right. 00:56:18.394 --> 00:56:19.418 And he just sat there and ate everyone's dish. 00:56:19.418 --> 00:56:28.286 I remember that yeah, so everybody had to make three plates, not just for the judges but yeah, yeah, he had to make because he did offer a judge, right, I mean he was giving up and uh, he was, he was not picked. 00:56:28.286 --> 00:56:33.144 He was not picked, so I mean obviously he wasn't on a team, no, but his vote counts. 00:56:33.244 --> 00:56:40.262 No, no, it wasn't okay, so we just but that was kind of crucial because now he could see what everyone cooked and how everyone's flavors were. 00:56:40.262 --> 00:56:51.978 And of course you got the Zanes and the Chef T's that are going to be heavy hitters Right, like Chef T man, her restaurant, union 41 in Bristol if you're ever out there, really, oh, get the. 00:56:51.978 --> 00:56:54.717 What were they called they? 00:56:54.717 --> 00:57:01.054 Sunday dinner oh my God. 00:57:01.054 --> 00:57:06.335 Sunday dinner, it's like this wholesome stick to your gut. 00:57:06.335 --> 00:57:09.731 But it had this collard green gravy on it. 00:57:09.731 --> 00:57:11.255 Oh my God. 00:57:12.155 --> 00:57:12.938 Say less. 00:57:12.938 --> 00:57:13.820 Is it more soul food? 00:57:14.320 --> 00:57:15.963 More soul food, yeah, really More soul food. 00:57:15.963 --> 00:57:19.273 Oh man, I mean some of them, that really touched me. 00:57:19.293 --> 00:57:19.914 I love that cuisine. 00:57:20.155 --> 00:57:26.518 Yeah, chef T was you know I didn't know this about her where her mom told her she was going to be nothing. 00:57:26.518 --> 00:57:30.771 You know she's not going to be a chef and I found out through the show, you know. 00:57:30.771 --> 00:57:33.577 And for Chef T to get emotional, you know she's a badass dude. 00:57:33.577 --> 00:57:39.273 She is a full-on Southern soul, like you know. 00:57:39.273 --> 00:57:46.126 Obviously, you know being black and and being, you know gay, male and gay and all that it's. 00:57:46.246 --> 00:57:52.106 It's hard to make a name and she owns it right and she I have so much respect for her right that she's like. 00:57:52.106 --> 00:57:53.311 You know what this is who I am. 00:57:53.311 --> 00:58:05.670 If you don't like it, kick rocks right and it shows you know not only her, but actually as zane well, where they show their soul and they show how, what they interpret on a plate Right. 00:58:05.670 --> 00:58:08.289 And it's just like damn you guys are bad ass. 00:58:08.369 --> 00:58:09.231 I was worried about those two. 00:58:09.231 --> 00:58:10.186 Yeah, I was worried. 00:58:10.186 --> 00:58:22.197 Those were the two that I was worried about like right off the bat, and I didn't recognize chef T, cause they're big targets, oh big targets, man, big targets, and you and Zane got uh, you know I mean what if I feel like it's almost like one sided. 00:58:22.237 --> 00:58:24.523 I mean you're, you've been like given and her like little jabs. 00:58:24.523 --> 00:58:27.070 Yeah, yeah, and, and, and she just sits back and takes it. 00:58:27.070 --> 00:58:29.547 She just shakes her head and she's like yeah, whatever, yeah, I'm coming for you. 00:58:29.547 --> 00:58:29.728 Yeah. 00:58:30.047 --> 00:58:32.431 Yeah, kick yourself off the show, right, yeah. 00:58:32.431 --> 00:58:33.012 So what's next? 00:58:44.025 --> 00:58:46.246 Because we're kind of wrapping up the hour here. 00:58:46.246 --> 00:58:48.469 You're going back to the Hamptons, or not? 00:58:48.469 --> 00:58:48.911 Yeah? 00:58:48.990 --> 00:58:52.313 yeah, so I'm out here, I'm doing a couple private dinners. 00:58:52.313 --> 00:58:57.900 I'm still in the middle of moving right now, so I want to say that I'm open in June. 00:58:57.900 --> 00:58:58.300

Right. 00:59:03.885 --> 00:59:04.347 Very select dates. 00:59:04.347 --> 00:59:06.101 Obviously, you can go on Taste by Chef Christopher, inquire about a private dinner. 00:59:06.101 --> 00:59:11.469 I do travel, basically whoever sees this, if this reaches you know beyond Brevard and wherever else. 00:59:11.469 --> 00:59:14.965 I do travel nationwide and worldwide. 00:59:14.965 --> 00:59:30.704 And then I leave for the Hamptons during the season end of June, all the way through July, and then apparently now I'm going to Aspen with my principal during the season end of June, all the way through July, and then apparently now I'm going to Aspen with my principal. 00:59:35.985 --> 00:59:37.570 So these principals is it a per diem or are they you contract out? 00:59:37.570 --> 00:59:39.815 How do people book you and what kind of rates could they expect? 00:59:39.815 --> 00:59:42.148 Or is that? 00:59:42.148 --> 00:59:43.052 Consultation only. 00:59:43.052 --> 00:59:45.251 Because it must be very personal. 00:59:45.251 --> 00:59:49.835 It is If you're building three squares a day for a couple. 00:59:49.835 --> 00:59:53.275 That's different than one dinner for, maybe, a family of five. 00:59:54.626 --> 00:59:56.313 I'll just give a base thing. 00:59:56.313 --> 00:59:58.465 It's a broad spectrum. 00:59:58.465 --> 01:00:01.876 For example, I'm doing a dinner for four. 01:00:01.876 --> 01:00:08.311 It's $250 per person, plus cost of goods out here in florida. 01:00:08.311 --> 01:00:09.875 Um, it all depends, like that's a five course. 01:00:10.195 --> 01:00:13.693 Uh, yeah, five course meal yeah, number of courses, what kind of protein, what kind of? 01:00:13.733 --> 01:00:14.335 proteins. 01:00:14.335 --> 01:00:17.677 You know, if you want it like I've had, you know, clients come to me. 01:00:17.677 --> 01:00:21.190 Hey, like I really want to impress my girlfriend, like can you do something? 01:00:21.190 --> 01:00:27.335 I'll it, I'll make it work, I'll do something that usually you wouldn't be able to do. 01:00:27.335 --> 01:00:35.405 And then in the Hamptons it ranges anywhere from $700, $800 a day to $1,200, $1,500 a day. 01:00:35.744 --> 01:00:40.807 Yeah, because I would imagine you're not just going to go there for a couple nights and pack up. 01:00:40.807 --> 01:00:42.829 I mean, they're probably going to keep you for the season. 01:00:42.829 --> 01:00:45.070 Yeah, I mean I just went last minute. 01:00:45.230 --> 01:01:00.380 I was just in the Hamptons for Thursday, Friday, Saturday, Sunday Came back actually for this show Good and came back, did this and then I fly back out again, but it's a different clientele out there, but is it for a family? 01:01:00.440 --> 01:01:02.621 It's for a family Because I know a lot of people socialize. 01:01:03.342 --> 01:01:08.269 It's for a family, it's for the Mr and the Mrs, and then they do entertain. 01:01:10.047 --> 01:01:10.849 So you're responsible for that. 01:01:11.070 --> 01:01:12.012 I'm responsible for that. 01:01:12.012 --> 01:01:13.436 It all depends. 01:01:13.436 --> 01:01:22.351 There's clients that I'm able to give them a menu of my vision and then there's other clients that they're like this is what I want, this is how I want to cut. 01:01:22.351 --> 01:01:24.798 Oh, this is when I want it, this is how I want it. 01:01:24.798 --> 01:01:29.692 They give you the menu, they give me the menu, they give me specifics, like this is how I want my tomatoes cut. 01:01:29.692 --> 01:01:35.130 This is what time I want this bougie and healthy right? 01:01:35.130 --> 01:01:52.449 Um, you know, when you, when you deal with the uh, the ultra high net worth right clients, um, if, for those of you who don't know what ultra high net worth clients, for those of you who don't know what ultra high net worth is, there's rich and then there's wealth, and these are the wealth, Like old money. 01:01:53.898 --> 01:01:55.344 Sometimes, yeah. 01:01:55.344 --> 01:02:02.793 The Hamptons used to be a lot of old money but now of course there's a lot of tech, like new money with tech and stuff like that. 01:02:02.793 --> 01:02:20.463 So not everybody comes from a Rockefeller or those kind of families, but essentially we're talking in the bank over probably $100 million. 01:02:21.347 --> 01:02:22.331 It's $30 million. 01:02:22.331 --> 01:02:23.693 For ultra-high, it's $'s 30 million. 01:02:23.693 --> 01:02:24.824 Uh, for ultra high, it's 30 million in assets. 01:02:24.824 --> 01:02:30.155 Yeah, okay, and to them, like for us, like well, you're like, wow, that's a thousand dollars a day. 01:02:30.155 --> 01:02:36.063 For them, that's like a hundred dollars, maybe ten dollars, you know it's, it's a different oh they're. 01:02:36.204 --> 01:02:42.701 They're probably making just on dividends, yeah, of their holdings, you know, 10 bucks, a second yeah, you know, just like it, just it just rolls in. 01:02:42.701 --> 01:02:47.057 And know just like it, just it just rolls in and it's just like continually just compounding, compounding. 01:02:47.057 --> 01:02:54.630 I mean they'll if, as long as they're smart and most of them, you know, with that generational they're just living off dividends, like they're. 01:02:54.630 --> 01:02:55.652 You don't even touch the principle. 01:02:55.914 --> 01:02:58.085 And and what I will say, as is. 01:02:58.085 --> 01:03:07.452 Obviously I'm not going to give out who they are, but what I will say is, for as when you, when you think of people with that much money, they are very nice. 01:03:07.452 --> 01:03:12.635 They are just two amazing people where their staff has been working with them for years. 01:03:12.635 --> 01:03:20.096 Their boat captain, their yacht captain has been working on their action, His yacht captain's moving cars from one estate to another. 01:03:20.096 --> 01:03:22.570 They're just good people. 01:03:22.570 --> 01:03:25.751 Like they're not, you know Well they don't want a lot of turnover. 01:03:25.751 --> 01:03:26.092

No. 01:03:26.405 --> 01:03:29.193 You know, and that's what I've seen is there's. 01:03:29.193 --> 01:03:35.521 You know, when you get in some of those wealthy positions, that's a career Like you may even be generational. 01:03:35.724 --> 01:03:35.804 Yeah. 01:03:35.864 --> 01:03:39.416 Like you, may, you know, be the kid's you know chef, you know one day. 01:03:39.416 --> 01:03:44.007 And so, yeah, kids, you know chef, but you know one day. 01:03:44.007 --> 01:03:47.175 And so, yeah, it's, it's very exclusive, but if you get into that, yeah, there's going to be some super expectations, oh yeah, because, why? 01:03:47.175 --> 01:03:51.132 Why couldn't you know how I like my coffee after the first two days? 01:03:51.713 --> 01:04:02.690 like you know, you're, you're only, you're only serving me yeah you know, so you better know how I like my coffee, how I like this, and and so you get to give them such a very um it's very intimate, Right? 01:04:02.690 --> 01:04:07.516 You know it's a level of service that most people would never imagine that they could get. 01:04:07.675 --> 01:04:09.597 I have my own kitchen, like I have my own kitchen. 01:04:09.597 --> 01:04:12.541 There there's a house kitchen, there's the estate kitchen and then I have my own. 01:04:12.541 --> 01:04:19.052 And you know, I stay down there, I do my thing and they put you up in the cabana. 01:04:19.052 --> 01:04:22.679 They put me, you, they put me in the housing, staff housing, which is like three miles away. 01:04:22.679 --> 01:04:25.393 Okay, set me up with a car flight, everything. 01:04:25.393 --> 01:04:32.713 It's a different experience doing private, you know, and all you really need is like two or three clients a year. 01:04:33.034 --> 01:04:33.777 Yeah, no kidding. 01:04:34.126 --> 01:04:37.528 And with that you're well over six figures, if you do it right. 01:04:37.528 --> 01:04:38.170 If you do it right. 01:04:38.311 --> 01:04:38.452 Right. 01:04:38.452 --> 01:04:43.833 I mean, if you work, you know the summer in the Hamptons, you know winter, If you do it right, Right. 01:04:43.994 --> 01:04:50.945 I mean if you work, you know the summer in the Hamptons, you know winter and you know steamboat, springs or Vail or you know Aspen, then you could. 01:04:50.945 --> 01:04:54.628 Yeah, you're only there again, while they're entertaining and doing all things. 01:04:54.628 --> 01:04:59.918 The rest of the year they're probably in the Mediterranean or doing some somewhere else exotic, where they have another fleet of vehicles and employees. 01:04:59.918 --> 01:05:03.574 Yeah, you know, I know, I know that type. 01:05:03.574 --> 01:05:05.710 I've worked in a couple country clubs doing fine dining service. 01:05:05.710 --> 01:05:14.052 And yeah, you know, there's no cash, there's no credit cards, everything's you know a handshake and you know they may sign a little chit. 01:05:14.485 --> 01:05:16.251 you know that just says that they were there. 01:05:16.251 --> 01:05:18.893 But you know there's no prices on the menu. 01:05:18.893 --> 01:05:28.434 No, they just come in and and and they, they're the owners, they're the members, you know, and, and that's just. 01:05:28.434 --> 01:05:29.177 That's just a country club setting. 01:05:29.177 --> 01:05:31.927 You know, when you get into a personal residence, yeah, there's, there's, there's no, um, there's no. 01:05:31.927 --> 01:05:33.672 It's unlike any other kind of service. 01:05:33.693 --> 01:05:43.619 It's uncapped, it's it's just, you know, it's what they want, and they express that, you know they express this is what I want, this is how I want it, you know, and this is what I wanted. 01:05:43.619 --> 01:05:52.264 Like that's, that's how I met oprah right, like I met oprah through this, like I was, I was doing something down south and I hear, hey, sunny come back here. 01:05:52.264 --> 01:05:57.706 And I'm like, I think, man, well, I got a dog named sunny and my girlfriend, you know, has a golden retriever right. 01:05:57.706 --> 01:06:01.338 And I'm like, oh, and I start petting it and I look up freaking oprah winfrey. 01:06:01.338 --> 01:06:06.286 And I'm like, oh, and I start petting it and I look up Oprah Winfrey and I'm like, oh, hey, how you doing, chick, sonny, stop bothering, gentlemen. 01:06:06.286 --> 01:06:07.251 I'm like, no, no, no, it's fine. 01:06:07.251 --> 01:06:08.610 I was like, did you say his name was Sonny? 01:06:08.804 --> 01:06:10.210 I was like, yeah, his name's Sonny. 01:06:10.210 --> 01:06:24.722 I was like here's my Sonny and I'm like I would pop my phone and just the muscles, just like, and I'm like when you're dealing with that stuff and those type of people, they're there to not have that issue. 01:06:25.063 --> 01:06:25.184 Right. 01:06:25.184 --> 01:06:26.903 So I'm like no, I just want to show you my dog, Right. 01:06:27.186 --> 01:06:28.688 Like there's nothing different between. 01:06:28.688 --> 01:06:33.159 There's no difference between me and Oprah besides maybe a little tan and the money Right. 01:06:33.159 --> 01:06:34.570 But at the end of the day we're all human. 01:06:35.092 --> 01:06:36.436 Right, and we both love dogs. 01:06:36.436 --> 01:06:39.047 Yeah, exactly, it's okay to have something in common. 01:06:39.047 --> 01:06:45.139 They're going to have something in common, even if, again, their wealth can buy the city that you sleep in at night. 01:06:45.139 --> 01:06:47.947 Tell me about it. 01:06:47.947 --> 01:06:50.851 But, chris, how else can people get a hold of you? 01:06:50.851 --> 01:06:55.579 Because you may be booked and I'm sure there's a very exclusive clientele that's already lining up to book you. 01:06:55.579 --> 01:07:06.465 But if somebody did want to see inquire, maybe they want again a special arrangement for Valentine's Day, 202626, or whatever they have you, how can people find you and learn more about you? 01:07:06.626 --> 01:07:06.827 Yeah. 01:07:06.827 --> 01:07:14.394 So the easiest way to do it is go

on my website, tastebychefchristophercom, and if you click on that you can go to contact. 01:07:14.394 --> 01:07:15.860 You can learn about me. 01:07:15.860 --> 01:07:17.349 I also sell artwork as well. 01:07:17.349 --> 01:07:22.012 Contact fill out your name, kind of what you're doing, what you're looking for. 01:07:22.012 --> 01:07:23.244 Feel um. 01:07:23.244 --> 01:07:25.349 Contact, fill out your name, kind of what you're doing, uh, what you're looking for. 01:07:25.349 --> 01:07:25.871 Feel free to email me. 01:07:25.871 --> 01:07:27.155 My actual phone number is right on there as well. 01:07:27.155 --> 01:07:28.358 Um, so you can reach me out through that. 01:07:28.358 --> 01:07:30.293 Um, I can always make something work. 01:07:30.293 --> 01:07:35.512 Just because you know, these principals out there are paying 700, 1,000, 1,200 a day. 01:07:35.512 --> 01:07:37.599 That's not what I'm asking for out here. 01:07:37.599 --> 01:07:37.981 You know it's. 01:07:37.981 --> 01:07:39.646 It's all curated, special, one-off menus. 01:07:39.646 --> 01:07:40.389 Um, that I usually don't redo, right. 01:07:40.389 --> 01:07:43.965 Um, I have done in the past where it's all curated, special, one-off menus that I usually don't redo, right. 01:07:43.965 --> 01:07:49.336 I have done it in the past where it's like hey, I really want that risotto, I'll do it. 01:07:49.336 --> 01:07:51.853 I also do cooking classes, that's exciting. 01:07:51.965 --> 01:07:56.315 So if you and some of the girls, all I ask is for you to sign a waiver, because most of the time they're drinking. 01:07:56.315 --> 01:07:56.836 Yeah. 01:07:56.836 --> 01:07:59.072 And I don't want to see someone cut themselves and I get sued. 01:08:03.204 --> 01:08:05.431 Well, not only that, see someone cut themselves and I get sued um well that. 01:08:05.431 --> 01:08:17.490 But you know, there's also a society that's like, oh, this guy has a little fame, you know, maybe I could, you know, um tell somebody he inappropriately touched me, you know yeah, is everybody's lawyer happy now, I mean for the silliest things you just have to protect yourself, because you just never know. 01:08:17.551 --> 01:08:24.356 I mean, if somebody thinks they could get away with it and, um, you know, and get a little fame by bringing you down, it's unfortunate. 01:08:24.356 --> 01:08:28.916 It does happen and that's unfortunate for the victims, who actually have a very valid case. 01:08:28.916 --> 01:08:35.377 But all too often you just never know where somebody's intentions may lead to, especially if they're a little inebriated. 01:08:35.398 --> 01:08:37.768 Yeah, that's why I'm just like you know what, sign a waiver. 01:08:37.768 --> 01:08:38.148 Yeah. 01:08:38.148 --> 01:08:39.590 You drink, but I'll teach you. 01:08:39.590 --> 01:08:41.814 You know, but I'll teach you basic things like my entry one. 01:08:41.814 --> 01:08:48.677 I'll teach you how to do risotto, how to break down a tenderloin, how to sear a scallop,

Just very simple things where you can do. 01:08:48.677 --> 01:08:49.145 I give you the recipes. 01:08:49.926 --> 01:08:54.534 I'm real easy, just find me some elk or ostrich. 01:08:55.286 --> 01:08:56.170 Gotta soak it in milk though. 01:08:56.170 --> 01:08:59.587 You know what I'm learning nowadays when you're in the mountains. 01:09:01.011 --> 01:09:02.113 Elk is abundant. 01:09:02.113 --> 01:09:03.055 I love elk. 01:09:04.145 --> 01:09:05.569 I'm learning to use a crock pot. 01:09:05.569 --> 01:09:08.730 Whoa, I was shitting on crock pots for so long. 01:09:08.730 --> 01:09:13.068 And then I meet Becky and she's like I'm going to make you this crock pot, the first thing she made for me. 01:09:13.068 --> 01:09:13.890 She was so proud of it. 01:09:13.890 --> 01:09:15.014 It was like this pot roast. 01:09:15.014 --> 01:09:15.456 Yeah. 01:09:19.690 --> 01:09:21.372 And I'm like, oh sweet, baby jesus. 01:09:21.372 --> 01:09:24.136 And then she's like, no, no, I think I need redemption. 01:09:24.136 --> 01:09:24.657 So she did. 01:09:24.657 --> 01:09:27.360 I think there was a pork loin next right and or not. 01:09:27.360 --> 01:09:27.845 The pork loin. 01:09:27.845 --> 01:09:34.029 It was like a pork shoulder and, oh my god, pork shoulder pepperoncinis yes, okay, that's a mississippi, uh what they call it. 01:09:35.073 --> 01:09:40.829 Say it out loud mississippi pot roast, my friend, my friend makes that as well oh man, it's a. 01:09:40.970 --> 01:09:41.953 It's a simple enough recipe. 01:09:41.953 --> 01:09:43.256 Even I can do it. 01:09:43.404 --> 01:09:45.872 What's great is you set it and forget it. 01:09:46.073 --> 01:09:47.055 Yeah, eight hours later. 01:09:47.055 --> 01:09:48.850 I don't understand how that works. 01:09:48.885 --> 01:09:49.970 And you could take a pork shoulder. 01:09:49.970 --> 01:09:53.907 You could take a really rough cut of beef Something again. 01:09:53.907 --> 01:09:55.753 Well, not the roughest. 01:09:56.445 --> 01:09:57.168 Yeah, maybe not the roughest. 01:09:57.905 --> 01:10:01.399 But normally, or even like a whole chicken, yeah, put, but normally, or even like a whole chicken. 01:10:01.479 --> 01:10:01.980 Yeah, put a chicken. 01:10:01.980 --> 01:10:07.315 We did our turkey in there yeah, add some stock and some onions and some carrots potatoes Come back in. 01:10:07.885 --> 01:10:10.051 You have a meal waiting for you eight hours later. 01:10:10.051 --> 01:10:10.935 Oh yeah. 01:10:10.935 --> 01:10:18.980 No, there's plenty of people who have written all kinds of cookbooks, just on crock pot recipes. 01:10:19.244 --> 01:10:22.507 Dude, crock pots are insane and I have a different respect for them. 01:10:22.507 --> 01:10:24.051 Will I ever serve it to anyone? 01:10:24.051 --> 01:10:24.451 No. 01:10:24.451 --> 01:10:28.618 No, unless someone pays me to give them crockpot stuff. 01:10:30.765 --> 01:10:31.127 Highly doubtful. 01:10:31.127 --> 01:10:32.478 But I mean, but just for entertaining. 01:10:33.810 --> 01:10:34.311 Yeah it's easy. 01:10:34.545 --> 01:10:35.951 You could have three or four crockpots. 01:10:35.951 --> 01:10:43.587 I think I have at least more than two, I know in my house and just because they just get collected, the girlfriends leave them. 01:10:43.627 --> 01:10:46.930 Whatever else, believe it or not, oh, so my next girlfriend will have a crock pot. 01:10:46.930 --> 01:10:47.493 Okay, perfect. 01:10:48.126 --> 01:10:49.090 I mean, the girls love them. 01:10:49.090 --> 01:10:54.497 And it wasn't until I had an ex who, yeah, she taught me a couple recipes. 01:10:54.497 --> 01:10:54.716 Yeah. 01:10:54.716 --> 01:10:56.064 I'm like what are you doing with that whole chicken? 01:10:56.064 --> 01:10:57.567 Like I don't know how to you know they. 01:10:57.606 --> 01:11:00.529 They're so easy, yeah, so easy, oh you just drop it in. 01:11:00.529 --> 01:11:02.393 Yeah, I'm like here, babe, sous vide this. 01:11:02.393 --> 01:11:03.012 She's like huh. 01:11:03.354 --> 01:11:07.099 Yeah, I couldn't believe how simple it is. 01:11:07.099 --> 01:11:09.100 So, yeah, don't be afraid of your crockpots. 01:11:09.100 --> 01:11:10.386 Nope, it's a simple. 01:11:10.386 --> 01:11:16.439 You know, especially you know it's entry level as far as kitchen utensils go, very easy. 01:11:24.345 --> 01:11:25.128 What else can people contact you? 01:11:25.128 --> 01:11:30.938 I know you have some really good uh instagram, yeah, so instagram, um, it's a little bit harder to contact me through instagram, just actually because of the show but if they're a fan and they just want, if they want a fan. 01:11:31.037 --> 01:11:32.125 you know we, chef with a zero. 01:11:32.125 --> 01:11:37.333 Um, boom, right there we with a zero period chef. 01:11:37.333 --> 01:11:40.807 Um, you'll see my face, yeah, um, you can kind of see, you know up to date. 01:11:40.807 --> 01:11:43.516 You know I'll always post, like you know, you can kind of see, you know up to date. 01:11:43.516 --> 01:11:48.710 You know I'll always post, like you know, some snapshots of the upcoming episode, like that one right there is from tonight's episode. 01:11:48.710 --> 01:11:51.935 Not that one, nope, not that one, that's Food Network. 01:11:51.935 --> 01:11:52.377 That one. 01:11:53.399 --> 01:11:53.659 Okay. 01:11:53.925 --> 01:11:56.974 So yeah, that's tonight's episode Redemption. 01:11:56.974 --> 01:11:57.555 Yeah. 01:11:58.145 --> 01:11:59.048 I can't really talk about it. 01:11:59.048 --> 01:12:01.154 But I can't really talk about it, but it looks like there's something in a skillet. 01:12:01.154 --> 01:12:04.627 What are you tossing there? 01:12:04.627 --> 01:12:04.828 Okay? 01:12:04.887 --> 01:12:07.091 we can't say we can't say Too soon, too soon. 01:12:07.091 --> 01:12:08.072 No spoilers, okay. 01:12:08.292 --> 01:12:09.813 No, but certainly yeah. 01:12:09.813 --> 01:12:12.176 Follow Chef Chris on Instagram. 01:12:12.216 --> 01:12:16.961 Yeah and if you do message me and I don't get you back right away, it's not because I don't want to deal with you. 01:12:19.024 --> 01:12:19.685 But he's a famous chef. 01:12:19.685 --> 01:12:22.529 No, I just have different mailboxes for different things. 01:12:22.529 --> 01:12:24.533 No, you have to separate your different lives. 01:12:24.533 --> 01:12:24.893 All right? 01:12:24.893 --> 01:12:26.515 Well, I've kept you too long. 01:12:26.515 --> 01:12:28.238 Thank you so much for-. 01:12:28.318 --> 01:12:28.899 Yeah, of course. 01:12:28.899 --> 01:12:29.659 Thanks for having me again. 01:12:29.720 --> 01:12:32.555 Yeah, I mean here on Space Coats Eats. 01:12:32.555 --> 01:12:47.180 We try to get all the locals doing fun things, even if it's not locally here that you're participating, but being able to come back home and talk about all your exploits around the country please feel free to always come back on the show and share more with us. 01:12:48.605 --> 01:12:51.354 We love all the moving parts and all the excitement and the drama. 01:12:51.354 --> 01:13:01.975 It's really cool to have somebody again of your caliber, not only call Brevard County home, but be able to come back and visit and share all these cool little adventures with us. 01:13:01.975 --> 01:13:06.414 The world is big out there, all us little folk over here, um, but yeah, once again. 01:13:06.414 --> 01:13:07.157 Thank you so much, chris. 01:13:07.157 --> 01:13:09.550 We really hope you enjoyed this episode of space coast eats. 01:13:09.550 --> 01:13:13.826 Again, my name is jesse and until next time, uh, eat well, okay, guys, talk soon. 01:13:13.826 --> 01:13:14.166 Thank you.