1 00:00:00,119 --> 00:00:01,895 So I have my thai flavors 2 00:00:02,431 --> 00:00:04,526 in southern American sensibilities 3 00:00:04,903 --> 00:00:07,534 in terms of technique. Also, I use local 4 00:00:07,534 --> 00:00:08,730 stuff. You know? So for me, 5 00:00:09,381 --> 00:00:11,205 authentic time might be a question Mark, but 6 00:00:11,205 --> 00:00:13,188 for me, it is authentic in the sense 7 00:00:13,188 --> 00:00:15,036 that I am basing it on my regional 8 00:00:15,250 --> 00:00:15,408 inspiration. 9 00:00:27,182 --> 00:00:30,289 Behind every amazing flavor is an amazing human 10 00:00:30,289 --> 00:00:31,882 who has perfect their craft. 11 00:00:33,395 --> 00:00:36,460 While comes of flavors unknown, a series of 12 00:00:36,597 --> 00:00:37,097 inspirational 13 00:00:37,553 --> 00:00:39,783 conversations with renowned culinary leaders. 14 00:00:40,500 --> 00:00:43,145 To discover how their cultural identity shapes their 15 00:00:43,145 --> 00:00:44,021 creative process. 16 00:00:44,977 --> 00:00:46,672 With your hosts in emmanuel. 17 00:00:49,917 --> 00:00:50,417 Welcome 18 00:00:50,808 --> 00:00:53,588 another episode of the flavors and unknown podcast, 19 00:00:54,065 --> 00:00:56,766 where we dive deep into the culinary world 20 00:00:56,766 --> 00:00:59,943 and uncover the story behind the flavors you 21 00:00:59,943 --> 00:01:00,181 love. 22 00:01:00,754 --> 00:01:02,752 I am your host, Emmanuel La roche. 23 00:01:03,551 --> 00:01:05,069 I have been in the food industry for 24 00:01:05,069 --> 00:01:07,306 more than 20 years both in Europe and 25 00:01:07,306 --> 00:01:09,952 in the Us. And every other week, I 26 00:01:09,952 --> 00:01:12,978 have genuine conversations with a claim chef's, pastry 27 00:01:12,978 --> 00:01:16,425 chefs and mix from around the country. And 28 00:01:16,483 --> 00:01:16,721 today, 29 00:01:17,374 --> 00:01:20,083 we have a special guest who truly em 30 00:01:20,083 --> 00:01:22,712 embark the fusion of tradition and innovation in 31 00:01:22,712 --> 00:01:23,270 the kitchen. 32 00:01:24,226 --> 00:01:26,877 Joining us is Chef Arnold mint 33 00:01:27,189 --> 00:01:29,753 from the international market in Nashville. 34 00:01:30,921 --> 00:01:34,256 Chef Arnold Mint is not just a celebrity 35 00:01:34,256 --> 00:01:36,843 chef, he's a dynamic force in the gene 36 00:01:36,902 --> 00:01:37,142 scene, 37 00:01:37,941 --> 00:01:40,598 known for his modern take on thai cuisine 38 00:01:40,977 --> 00:01:42,655 and his vibrant personality. 39 00:01:43,389 --> 00:01:45,727 From being a contestants on top chef 40 00:01:46,186 --> 00:01:49,062 to being recognized as a semi finalist of 41 00:01:49,062 --> 00:01:51,813 the prestige james be a best chef Southeast 42 00:01:52,109 --> 00:01:53,303 in 20 24, 43 00:01:53,940 --> 00:01:57,203 Chef Arnold Mint has made a significant impact 44 00:01:57,203 --> 00:01:58,238 in the full world. 45 00:01:58,969 --> 00:02:01,199 In this episode, he will share with some 46 00:02:01,359 --> 00:02:04,784 Kin tips, local full recommendations and personal and 47 00:02:04,784 --> 00:02:05,682 professional stories 48 00:02:06,058 --> 00:02:07,731 that have shaped his journey. 49 00:02:08,464 --> 00:02:11,340 We'll explore how we continues his mother legacy 50 00:02:11,340 --> 00:02:12,059 in Nashville, 51 00:02:12,538 --> 00:02:15,908 the misconceptions people have about thai food, and 52 00:02:15,908 --> 00:02:17,264 his contributions to the 53 00:02:18,142 --> 00:02:19,896 Lgbtq plus community in Nashville. 54 00:02:20,774 --> 00:02:23,667 Stay tuned as we welcome Chef Arnold Mint 55 00:02:23,964 --> 00:02:25,161 to flavors are unknown. 56 00:02:28,193 --> 00:02:30,573 Hi, Chef. How are you? I'm Well Emmanuel. 57 00:02:30,732 --> 00:02:33,447 How are you? I'm very good. I'm very 58 00:02:33,447 --> 00:02:35,438 excited to have you on on the podcast 59 00:02:35,438 --> 00:02:37,668 flavors are unknown. Thank you for having me. 60 00:02:38,305 --> 00:02:40,057 Is, you know, when you close your eyes 61 00:02:40,057 --> 00:02:42,302 and you go back into childhood worry, What 62 00:02:42,382 --> 00:02:43,439 Are like the first 63 00:02:43,894 --> 00:02:45,884 flavors or aroma, 64 00:02:46,282 --> 00:02:48,272 smell, you know, that that comes to mind 65 00:02:48,272 --> 00:02:49,307 and that you remember. 66 00:02:50,038 --> 00:02:52,508 Oh my gosh. 1 of my first aroma 67 00:02:52,508 --> 00:02:54,580 and smells. I'm gonna give you a couple 68 00:02:54,580 --> 00:02:56,594 of them. The first 1 is 69 00:02:57,304 --> 00:02:59,535 as a child, I would wake up to 70 00:02:59,535 --> 00:03:00,274 my father, 71 00:03:02,084 --> 00:03:04,257 caramel onions in a skillet 72 00:03:04,729 --> 00:03:07,446 I love savory breakfast, and he would make 73 00:03:07,446 --> 00:03:07,946 me 74 00:03:08,644 --> 00:03:12,240 caramelized onion potatoes with fried eggs for breakfast. 75 00:03:12,654 --> 00:03:14,490 As a child... As as a very young 76 00:03:14,490 --> 00:03:14,809 child. 77 00:03:15,368 --> 00:03:18,880 And I remember loving the smell of black 78 00:03:18,880 --> 00:03:20,875 pepper in my scrambled eggs. 79 00:03:21,529 --> 00:03:23,363 And then he... I just remember those those 80 00:03:23,363 --> 00:03:25,597 were the flavor profile is a scent of 81 00:03:25,597 --> 00:03:26,336 black pepper 82 00:03:26,873 --> 00:03:29,345 and the smell of caramelized onions in a 83 00:03:29,345 --> 00:03:30,781 lot of real butter. 84 00:03:32,713 --> 00:03:33,533 And then 85 00:03:33,992 --> 00:03:36,309 and growing up in the restaurant, my number 86 00:03:36,309 --> 00:03:39,027 1 memory is back in the day, we 87 00:03:39,027 --> 00:03:41,205 had these huge drums of 88 00:03:41,519 --> 00:03:42,636 salt sugar and 89 00:03:43,195 --> 00:03:43,514 Msg. 90 00:03:44,552 --> 00:03:46,148 And I remember as a kid, I would 91 00:03:46,148 --> 00:03:49,102 dip my finger into the Ms msg and 92 00:03:49,102 --> 00:03:50,872 lick it like it was funded. 93 00:03:52,069 --> 00:03:54,063 And I didn't know why the sugar tasted 94 00:03:54,063 --> 00:03:55,259 so savory. Yeah. 95 00:03:56,376 --> 00:03:58,768 And so that would be my fond memory 96 00:03:58,768 --> 00:03:59,986 then, but soon after 97 00:04:00,778 --> 00:04:02,613 we no longer had that tub of Msg. 98 00:04:02,773 --> 00:04:04,927 But I... I remembered just walking by and 99 00:04:04,927 --> 00:04:06,763 trying to understand what this was. It wasn't 100 00:04:06,763 --> 00:04:08,775 salty and it wasn't sweet. But it was 101 00:04:08,775 --> 00:04:11,655 delicious. Okay. So you you mentioned your father 102 00:04:11,655 --> 00:04:14,055 connected to, you know, yeah, the experience of 103 00:04:14,055 --> 00:04:14,375 breakfast. 104 00:04:14,854 --> 00:04:17,345 And in a restaurant, was it then your 105 00:04:17,345 --> 00:04:20,053 mother. Because I remember when, you know, we 106 00:04:20,053 --> 00:04:21,349 met at your restaurant 107 00:04:21,805 --> 00:04:23,876 international markets in in Nashville that you mentioned 108 00:04:23,876 --> 00:04:26,437 that is kind of like and celebration of 109 00:04:26,437 --> 00:04:28,424 the memory of your of your mother and 110 00:04:28,424 --> 00:04:30,410 and the influence that she had, you know, 111 00:04:30,569 --> 00:04:32,476 new. So that's why you're taking restaurants, So 112 00:04:32,635 --> 00:04:33,986 I'm thinking. Oh, that's his mom. 113 00:04:34,878 --> 00:04:37,190 Yes. It's definitely my mother's food that I'm 114 00:04:37,190 --> 00:04:38,945 inspired by... My father was actually a professor, 115 00:04:39,104 --> 00:04:41,975 a university professor. So he and I had 116 00:04:41,975 --> 00:04:44,303 the same schedule since I was a child 117 00:04:44,303 --> 00:04:44,622 student. 118 00:04:45,339 --> 00:04:46,535 So when he would wake up in the 119 00:04:46,535 --> 00:04:48,130 morning and he would start his day before 120 00:04:48,210 --> 00:04:49,645 I got up, and my mother would still 121 00:04:49,645 --> 00:04:51,319 be asleep, and he would get me off 122 00:04:51,319 --> 00:04:54,360 to school. So really, It's interesting. It's interesting 123 00:04:54,360 --> 00:04:55,814 that my food base 124 00:04:56,268 --> 00:04:58,414 and training comes from the restaurant, but really 125 00:04:58,414 --> 00:05:00,083 my palate came from growing up and eating 126 00:05:00,083 --> 00:05:01,514 my dad's food at home. Okay. 127 00:05:02,484 --> 00:05:04,236 So we are going to get to it 128 00:05:04,236 --> 00:05:06,466 because obviously talking about your mom, your... We 129 00:05:06,466 --> 00:05:09,014 have to talk about, you know, thai, you 130 00:05:09,014 --> 00:05:09,811 know, influence. 131 00:05:10,368 --> 00:05:11,107 And then 132 00:05:11,739 --> 00:05:13,737 the and then you grew up in, you 133 00:05:13,737 --> 00:05:17,113 know, in Nashville. So you have always this 134 00:05:17,652 --> 00:05:19,350 dual, you know, influences 135 00:05:19,985 --> 00:05:22,144 you know in your world. So how this... 136 00:05:22,625 --> 00:05:25,264 Do you think inference you are style of, 137 00:05:25,425 --> 00:05:26,704 you know, making food and cooking? 138 00:05:27,518 --> 00:05:29,982 Wow. That could be a whole... Our conversation 139 00:05:29,982 --> 00:05:32,287 in itself couldn't it. B, v... You know, 140 00:05:32,605 --> 00:05:33,877 I can't change where I was born and 141 00:05:33,877 --> 00:05:36,261 raised. And and I definitely have evolved into 142 00:05:36,261 --> 00:05:38,349 under standing my heritage a little bit more 143 00:05:38,349 --> 00:05:40,502 as I've been getting older. I definitely live 144 00:05:40,502 --> 00:05:42,894 in a very big bubble of ethnicity city 145 00:05:42,894 --> 00:05:45,525 and world world travelers and people around me 146 00:05:45,525 --> 00:05:48,727 that it's, you know, very very prone or 147 00:05:48,727 --> 00:05:51,936 exposed to international cuisine. My mother and father's 148 00:05:51,994 --> 00:05:53,587 restaurant were right by music row where a 149 00:05:53,587 --> 00:05:55,913 lot of music executives entertainment people would travel 150 00:05:55,913 --> 00:05:57,748 in. So she had an audience of those 151 00:05:57,748 --> 00:05:59,503 that actually appreciated and knew what she was 152 00:05:59,503 --> 00:06:01,817 doing, even though for the majority, it was 153 00:06:01,817 --> 00:06:04,379 still a struggle or very new flavors at 154 00:06:04,379 --> 00:06:06,606 the time, which was the seventies. It was 155 00:06:06,606 --> 00:06:08,355 still, like, she had a comfort zone knowing 156 00:06:08,355 --> 00:06:10,025 that there are some people that have been 157 00:06:10,025 --> 00:06:12,013 in a bigger city or have travel. I 158 00:06:12,013 --> 00:06:14,280 understand what she was trying to do. So 159 00:06:14,657 --> 00:06:16,331 back in the day for her, it was 160 00:06:16,331 --> 00:06:18,164 a means of survival. Right? So I was... 161 00:06:18,404 --> 00:06:21,129 I I too learned flavors through her that 162 00:06:21,289 --> 00:06:23,529 I never got at school cafeteria that I 163 00:06:23,529 --> 00:06:24,829 never got at my friend's 164 00:06:25,370 --> 00:06:27,610 parents houses. When I went over for dinner, 165 00:06:28,009 --> 00:06:29,504 I was, like, why don't we have roasted 166 00:06:29,624 --> 00:06:31,211 chicken. Why don't we have spaghetti? And my 167 00:06:31,211 --> 00:06:32,322 mom was like, we do. I was, yeah, 168 00:06:32,481 --> 00:06:34,148 But ours has chili and thai basil. This 169 00:06:34,148 --> 00:06:36,449 is weird. Like, I wanna eat, like, the 170 00:06:36,449 --> 00:06:39,253 western and she's, like, never really discourage me. 171 00:06:39,412 --> 00:06:41,348 I remember going out to eat maybe once 172 00:06:41,725 --> 00:06:44,038 a week, somewhere to just learn food. We 173 00:06:44,038 --> 00:06:45,634 would always get dressed up and always go 174 00:06:45,634 --> 00:06:47,724 somewhere like a steak house. Or back in 175 00:06:47,724 --> 00:06:49,561 the day, food was very limited anyway. Right? 176 00:06:49,721 --> 00:06:51,958 So especially in tennessee. But then I also 177 00:06:51,958 --> 00:06:54,055 would come home and try to recreate stuff 178 00:06:54,369 --> 00:06:56,362 with what ingredients I have, and my pantry 179 00:06:56,362 --> 00:06:58,674 didn't have parsley, my pantry had Cilantro. So 180 00:06:58,674 --> 00:06:59,949 it's a little weird, but I still got 181 00:06:59,949 --> 00:07:01,544 to play with food all the time. Right? 182 00:07:01,943 --> 00:07:02,580 But, I guess, 183 00:07:04,189 --> 00:07:05,883 Growing up in Nashville, 184 00:07:06,737 --> 00:07:07,056 1, 185 00:07:07,773 --> 00:07:08,830 I had to learn 186 00:07:09,604 --> 00:07:11,516 food that me and my family didn't understand. 187 00:07:12,088 --> 00:07:14,795 Southern cooking, things like that. But also growing 188 00:07:14,795 --> 00:07:16,149 up in Nashville national. I know new... I 189 00:07:16,149 --> 00:07:18,139 know I knew no different... But also growing 190 00:07:18,139 --> 00:07:19,913 up in Nashville national. I knew no difference 191 00:07:20,464 --> 00:07:23,580 in what my reality of ingredients were to 192 00:07:23,580 --> 00:07:25,598 play with. Right? So 193 00:07:26,297 --> 00:07:28,544 I mean, it kind of has translated into 194 00:07:28,544 --> 00:07:31,166 the... The the way approach thai cooking or 195 00:07:31,166 --> 00:07:34,106 cooking in general now with the evolution of 196 00:07:34,106 --> 00:07:35,639 food, it's definitely 197 00:07:36,822 --> 00:07:38,883 translated into how I approach my restaurant how 198 00:07:38,963 --> 00:07:41,579 I cook thai food in the south today. 199 00:07:42,371 --> 00:07:43,878 If that makes any sense. Okay. 200 00:07:44,528 --> 00:07:46,119 Can you give us an example of something 201 00:07:46,119 --> 00:07:47,471 that you have, like, maybe me on the 202 00:07:47,471 --> 00:07:51,543 menu at international market? That's pretty that? Yeah. 203 00:07:51,781 --> 00:07:54,483 For sure. So something, again, in the evolution 204 00:07:54,483 --> 00:07:56,072 of paying homage to my mother, I don't 205 00:07:56,072 --> 00:07:57,446 think she wanted me to 206 00:07:58,297 --> 00:08:00,217 stay stagnant or just continue to do what 207 00:08:00,217 --> 00:08:01,884 she did. Again, like I said, back in 208 00:08:01,884 --> 00:08:04,107 the date ingredients very limited. She would travel, 209 00:08:04,345 --> 00:08:06,750 a lot of stuff came from pans or 210 00:08:06,805 --> 00:08:07,202 preserves, 211 00:08:07,694 --> 00:08:09,375 and we don't do that at my restaurant 212 00:08:09,375 --> 00:08:11,375 anymore. Something as a chef sen ability that 213 00:08:11,535 --> 00:08:14,355 I've applied is that every everything is regionally 214 00:08:14,574 --> 00:08:17,388 and regionally responsible in various sustainable, Meaning I 215 00:08:17,388 --> 00:08:19,706 use a lot of local vendors. Our menu 216 00:08:19,706 --> 00:08:22,423 is quarterly based on the season, which I 217 00:08:22,423 --> 00:08:24,421 think is the most authentic you can get 218 00:08:24,421 --> 00:08:26,353 when you think about any type of cuisine, 219 00:08:26,912 --> 00:08:28,668 but in my in my reference, in thai 220 00:08:28,668 --> 00:08:31,541 cuisine. You don't just eat thai cuisine in 221 00:08:31,541 --> 00:08:34,116 general. There's regions. There's a beach. There's mountains 222 00:08:34,349 --> 00:08:36,264 in the mountains, there's fermentation and a lot 223 00:08:36,264 --> 00:08:38,179 of Stew and curries, you know, a lot 224 00:08:38,179 --> 00:08:40,971 more warmer climate, more colder climate stuff. In 225 00:08:40,971 --> 00:08:42,662 the... On the beach challenge you get acids, 226 00:08:42,821 --> 00:08:44,336 and you get seafood and things like that. 227 00:08:44,576 --> 00:08:46,649 So I take that into consideration with my 228 00:08:46,649 --> 00:08:47,288 cooking now. 229 00:08:47,926 --> 00:08:49,441 For example, we're in the middle of summer 230 00:08:49,441 --> 00:08:51,927 for this interview and my stuff my stuff 231 00:08:51,927 --> 00:08:54,227 is not that we don't offer curries or 232 00:08:54,227 --> 00:08:57,240 anything cream based, coconut milk based currently. I 233 00:08:57,240 --> 00:08:58,905 save all of my herbs and stuff for 234 00:08:58,905 --> 00:09:00,823 the winter. Where I make my paste and 235 00:09:00,823 --> 00:09:02,567 stuff through the summer, and then I give 236 00:09:02,567 --> 00:09:03,384 you your premium 237 00:09:04,231 --> 00:09:07,418 more comforting warming basis in the wintertime. What 238 00:09:07,418 --> 00:09:10,129 you're gonna get now lime or, citrus. A 239 00:09:10,129 --> 00:09:11,963 lot of light grilled things are in my 240 00:09:11,963 --> 00:09:14,594 menu now. But that being said, I use 241 00:09:14,594 --> 00:09:16,837 a lot of southern techniques. You know, I 242 00:09:16,837 --> 00:09:18,187 believe when I met you, I gave you 243 00:09:18,187 --> 00:09:20,649 by southern take on fried chicken. Yeah. And 244 00:09:20,649 --> 00:09:22,237 when I and when I say southern fried 245 00:09:22,237 --> 00:09:23,745 chicken, I mean, the fried chicken comes from 246 00:09:23,745 --> 00:09:24,937 the southern region of Thailand. 247 00:09:25,349 --> 00:09:27,818 From an area called Hot, which ironically when 248 00:09:27,978 --> 00:09:30,288 I say southern cooking and fried chicken being 249 00:09:30,288 --> 00:09:30,846 in Nashville. 250 00:09:31,642 --> 00:09:33,634 It's... It's kinda... It's pretty cool that I 251 00:09:33,634 --> 00:09:35,725 could tie the 2 words literally together, are 252 00:09:35,725 --> 00:09:37,884 southern in both ways for me, Tennessee and 253 00:09:38,045 --> 00:09:38,445 Thailand. 254 00:09:38,925 --> 00:09:40,524 For me it's a gluten free fried chicken. 255 00:09:40,684 --> 00:09:42,845 We use local chickens or amish rays are 256 00:09:42,845 --> 00:09:43,485 not processed. 257 00:09:44,057 --> 00:09:45,407 I'm very proud in the fact that when 258 00:09:45,407 --> 00:09:47,075 you make your reservation at the restaurant. You 259 00:09:47,075 --> 00:09:49,378 also reserve your chicken. So, you know, that's 260 00:09:49,378 --> 00:09:52,173 kind of cool. Also, also, my beef stuff. 261 00:09:52,332 --> 00:09:55,116 You know, a great, bright acidic salads and 262 00:09:55,116 --> 00:09:57,105 stuff like that in thai food. And my 263 00:09:57,105 --> 00:09:59,587 beef salad, we actually do a technique called 264 00:09:59,587 --> 00:10:01,282 bra, smoking and barb, 265 00:10:01,738 --> 00:10:03,412 which is very big in the south. So 266 00:10:03,412 --> 00:10:05,085 instead of doing instead of doing grill meats, 267 00:10:05,483 --> 00:10:07,874 we do a slow tech technique of bra 268 00:10:07,874 --> 00:10:11,339 using dark soy and 5 spices, a very 269 00:10:11,397 --> 00:10:13,152 traditional thai dish, but then I take into 270 00:10:13,152 --> 00:10:14,827 the next level, and Apple would smoke it 271 00:10:14,827 --> 00:10:16,741 on our smoker. And when it comes time 272 00:10:16,741 --> 00:10:18,336 to make the salad, it's almost like a 273 00:10:18,336 --> 00:10:21,058 ball apart brisket it deep salad. So I 274 00:10:21,058 --> 00:10:22,513 have my thai flavors 275 00:10:22,968 --> 00:10:25,060 in southern American sensibilities 276 00:10:25,515 --> 00:10:28,156 in terms of technique. Also, I use local 277 00:10:28,156 --> 00:10:30,543 stuff. You know? So for me, authentic time 278 00:10:30,543 --> 00:10:31,976 might be a question, Mark, but for me, 279 00:10:32,135 --> 00:10:34,283 it is authentic the sense that I am 280 00:10:34,283 --> 00:10:36,447 basing on my regional inspiration. Okay? 281 00:10:39,231 --> 00:10:40,743 What unique experiences like, 282 00:10:41,459 --> 00:10:44,164 can, you know, diner expects at the international 283 00:10:44,164 --> 00:10:44,482 market? 284 00:10:46,090 --> 00:10:48,161 I think the most unique experience for the 285 00:10:48,161 --> 00:10:50,550 diners is that it's not the predictable experience 286 00:10:50,550 --> 00:10:52,542 when it comes to thai food. I really 287 00:10:52,542 --> 00:10:55,744 pride myself on perhaps using my guests or 288 00:10:55,744 --> 00:10:56,462 making them think. 289 00:10:57,738 --> 00:10:59,413 A little bit. You can't just be sitting 290 00:10:59,413 --> 00:11:00,609 in an office and I can't just go 291 00:11:00,609 --> 00:11:02,682 hey, emmanuel. Coupon number 2. I've ordering type. 292 00:11:02,841 --> 00:11:04,132 What do you want. You can't just say, 293 00:11:04,291 --> 00:11:05,884 I wanna green Curry number 3. You're not 294 00:11:05,884 --> 00:11:07,637 gonna get that at this restaurant. You actually... 295 00:11:07,876 --> 00:11:09,332 You actually have to read 296 00:11:10,106 --> 00:11:10,584 ingredients. 297 00:11:11,142 --> 00:11:12,518 You read the title 298 00:11:13,227 --> 00:11:15,373 you take your brain to that reference point 299 00:11:15,373 --> 00:11:17,542 of what you know of that dish in 300 00:11:17,599 --> 00:11:18,099 most 301 00:11:18,711 --> 00:11:21,431 western thai restaurants and then you wait to 302 00:11:21,431 --> 00:11:23,105 see what comes out in my version. 303 00:11:24,620 --> 00:11:27,352 No. So and he's delicious for sure. And 304 00:11:27,410 --> 00:11:28,939 thank you. You know, we do have a 305 00:11:28,939 --> 00:11:30,694 couple of classics on the menu, and we 306 00:11:30,694 --> 00:11:31,593 always joking, 307 00:11:31,970 --> 00:11:34,522 you know, call them the the the pumpkin 308 00:11:34,522 --> 00:11:37,793 spice dishes of typing food, or the pumpkin 309 00:11:37,793 --> 00:11:39,637 spice latte up the of the thai world. 310 00:11:39,874 --> 00:11:40,984 And I don't... And, you know, and we 311 00:11:40,984 --> 00:11:42,252 lot we joke a lot about and I 312 00:11:42,252 --> 00:11:44,630 get frustrated a lot about it. Mainly because 313 00:11:44,788 --> 00:11:46,081 I've curated a menu 314 00:11:46,470 --> 00:11:48,230 where I want you to be exposed to 315 00:11:48,230 --> 00:11:50,629 new flavors you never had before in an 316 00:11:50,629 --> 00:11:53,750 approachable way that you understand. Right? So, you 317 00:11:53,750 --> 00:11:55,110 know, getting to the point of, like, people 318 00:11:55,110 --> 00:11:57,919 are understanding fish sauce at this point. But 319 00:11:57,919 --> 00:12:00,551 now I'm now I'm pushing shrimp paste. You 320 00:12:00,551 --> 00:12:02,226 know? And and and I'm giving you an 321 00:12:02,226 --> 00:12:05,018 interest... I'd like the gateway, the thai restaurant 322 00:12:05,018 --> 00:12:07,029 flavor, if you will. But what what did 323 00:12:07,029 --> 00:12:08,870 you say that it's kind of frustrate you? 324 00:12:09,430 --> 00:12:11,290 It's frustrating because when we do 325 00:12:11,990 --> 00:12:13,509 present, like, a... We have a 30 minute 326 00:12:13,509 --> 00:12:15,269 a 30 item menu, which... You know, in 327 00:12:15,269 --> 00:12:17,910 some scope are law are small, but entire 328 00:12:17,910 --> 00:12:20,614 most high restaurants that small. I put my 329 00:12:20,614 --> 00:12:23,818 first 29 items, I've curated very, very carefully 330 00:12:24,128 --> 00:12:26,593 at number 30 as pot thai. And sometimes 331 00:12:26,752 --> 00:12:27,468 I get a table, 332 00:12:28,184 --> 00:12:31,365 where we're encouraging families style dining, eating together, 333 00:12:31,603 --> 00:12:32,796 and we get a table of 8 people 334 00:12:32,796 --> 00:12:33,512 ordering pod thai. 335 00:12:34,163 --> 00:12:35,359 And I just kind of, like, you know, 336 00:12:35,519 --> 00:12:37,432 we... And the server spends so much time 337 00:12:37,432 --> 00:12:38,570 creating their 338 00:12:38,947 --> 00:12:41,338 presentation. We spend so much time working with 339 00:12:41,338 --> 00:12:43,903 media and marketing all the other exciting things. 340 00:12:44,380 --> 00:12:46,132 And, yes, the pod tie keeps the lights 341 00:12:46,132 --> 00:12:49,079 on, but in my... In my world, I'm 342 00:12:49,158 --> 00:12:50,751 I'm here. I... I work to give you 343 00:12:50,751 --> 00:12:52,119 a world beyond that. Okay. 344 00:12:54,746 --> 00:12:56,417 And what do you think that for most 345 00:12:56,417 --> 00:12:58,964 people and American people, what's like there's some 346 00:12:58,964 --> 00:13:02,240 of the common misconception that their people have 347 00:13:02,240 --> 00:13:02,875 about thai food. 348 00:13:03,590 --> 00:13:04,861 You know, it's interesting. I just went to 349 00:13:04,940 --> 00:13:07,005 James Beard Awards, and I was able to 350 00:13:07,005 --> 00:13:09,205 see all these beautiful speeches. And I think 351 00:13:09,403 --> 00:13:11,152 1 1 was very po. I can't remember 352 00:13:11,152 --> 00:13:12,503 who what who it was, but she was 353 00:13:12,503 --> 00:13:14,728 an Asian American chef that won, and she 354 00:13:14,728 --> 00:13:16,850 wanted it... And she thanked the James Foundation 355 00:13:17,048 --> 00:13:19,594 for opening eyes to making... To letting... Putting 356 00:13:19,594 --> 00:13:22,378 light on Asian American food as not being 357 00:13:22,378 --> 00:13:23,412 cheap Chinese takeout. 358 00:13:24,143 --> 00:13:26,133 You know? So I think the biggest thing 359 00:13:26,133 --> 00:13:27,747 for me is that 360 00:13:28,122 --> 00:13:28,622 we 361 00:13:29,237 --> 00:13:31,600 we have a lot of integrity and technique 362 00:13:31,719 --> 00:13:34,591 and and work and history behind our work 363 00:13:34,591 --> 00:13:36,265 and it's not just a 2 dollar dumpling. 364 00:13:38,898 --> 00:13:40,732 Going back to the memory of your mom, 365 00:13:40,971 --> 00:13:43,300 so how how how do you partner and 366 00:13:43,300 --> 00:13:45,773 continue your mother legacy through, like, the work 367 00:13:45,773 --> 00:13:47,209 that you are doing? You know in in 368 00:13:47,209 --> 00:13:48,326 the Nashville itinerary scene? 369 00:13:49,138 --> 00:13:51,286 Well, I mean, she's always been an advocate 370 00:13:51,286 --> 00:13:53,594 for helping the community and paying things forward. 371 00:13:53,753 --> 00:13:56,879 So we consistently help organizations that we feel 372 00:13:56,936 --> 00:13:59,022 resonate within our personal life. 373 00:13:59,899 --> 00:14:03,030 I support an an organization called 374 00:14:03,487 --> 00:14:05,720 National launch pad on a weekly basis. We've 375 00:14:05,720 --> 00:14:07,370 done it since my father passed away shore 376 00:14:07,648 --> 00:14:09,977 For my mom passed actually. And it's an 377 00:14:10,033 --> 00:14:11,329 organization that that shelters 378 00:14:11,862 --> 00:14:14,487 and keep basically street free living for 379 00:14:15,361 --> 00:14:17,031 Lgbtq plus youth in Nashville. 380 00:14:17,524 --> 00:14:19,360 They get a grant. And honestly, I try 381 00:14:19,360 --> 00:14:21,436 to find organizations. Right I know, Like every 382 00:14:21,436 --> 00:14:23,033 dollar that I put towards it goes to 383 00:14:23,033 --> 00:14:25,268 someone. There's a there there's a there's... It's 384 00:14:25,268 --> 00:14:27,599 small. Right? They start off very humble we 385 00:14:27,599 --> 00:14:29,996 do lack... I mean, literally 30 meals a 386 00:14:29,996 --> 00:14:31,274 week, and we've been doing it for 5 387 00:14:31,274 --> 00:14:33,511 years, And it's nothing on us. My staff 388 00:14:33,511 --> 00:14:35,122 plans if they pick it up, they get 389 00:14:35,122 --> 00:14:36,874 to give them food and figured by doing 390 00:14:36,874 --> 00:14:38,785 something like that. They can use the money 391 00:14:38,785 --> 00:14:40,139 that they would buy for a meal, which 392 00:14:40,139 --> 00:14:41,572 ended up being, I think they tallied, like, 393 00:14:41,652 --> 00:14:43,977 28000 dollars and saved. From our 1 meal 394 00:14:43,977 --> 00:14:45,732 a week this year. They can use it 395 00:14:45,732 --> 00:14:47,885 toward buying computers or laptops or helping someone 396 00:14:47,885 --> 00:14:50,278 get haircuts or, you know, things like that. 397 00:14:50,438 --> 00:14:52,113 So I think it's brilliant or I'm helping 398 00:14:52,113 --> 00:14:54,037 to subsidize somebody's rent or something, you know? 399 00:14:54,355 --> 00:14:55,862 And for us, it's just cooking them meal. 400 00:14:56,100 --> 00:14:57,370 I mean, literally, it's all we do. 401 00:14:59,989 --> 00:15:01,789 My mother was a person to really help 402 00:15:02,067 --> 00:15:04,370 with starving artist and students as well. She 403 00:15:04,370 --> 00:15:06,514 luck everyone in traditionally. So if you didn't 404 00:15:06,514 --> 00:15:08,023 have a dime chair name, you definitely have 405 00:15:08,023 --> 00:15:10,087 some food that night for sure, Ge Speaking 406 00:15:10,087 --> 00:15:12,720 k, my mother. So in in in in 407 00:15:12,720 --> 00:15:14,700 working this way just locally as much as 408 00:15:14,859 --> 00:15:18,028 I can, and other organizations too fundraising and 409 00:15:18,028 --> 00:15:20,511 whatnot. I think that keeps her memory alive 410 00:15:20,511 --> 00:15:21,787 in a way that she would want us 411 00:15:21,787 --> 00:15:23,221 to do that. But also, 412 00:15:23,779 --> 00:15:25,931 as in honoring her every day is for 413 00:15:25,931 --> 00:15:28,762 breath. At the restaurant. She... Her spirit lives 414 00:15:28,901 --> 00:15:31,617 in the restaurant space that is there. I, 415 00:15:31,697 --> 00:15:32,836 you know, I work 416 00:15:33,707 --> 00:15:37,284 I didn't really have a thai culinary voice 417 00:15:37,284 --> 00:15:39,589 until after she passed away. I was a 418 00:15:39,669 --> 00:15:41,974 French trained chef teaching French culinary in Los 419 00:15:42,133 --> 00:15:42,531 Angeles, 420 00:15:42,944 --> 00:15:44,856 you know, trying to pursue this jack ball 421 00:15:44,856 --> 00:15:47,166 trades kind of field. And my... 422 00:15:47,803 --> 00:15:49,556 Ironically, you know, as we say these nothing 423 00:15:49,556 --> 00:15:51,707 to sound so elevator, so Bo, my manager, 424 00:15:51,867 --> 00:15:54,593 my talent was, like Arnold focus on on 425 00:15:54,593 --> 00:15:56,746 your roots. And I was, like, what? And 426 00:15:56,906 --> 00:15:58,023 I was like, oh my gosh. And never 427 00:15:58,023 --> 00:15:59,857 since that that happened, it was a light 428 00:15:59,857 --> 00:16:01,692 bulb, and it just came so second nature 429 00:16:01,692 --> 00:16:03,936 to me and and that is her voice. 430 00:16:04,174 --> 00:16:05,924 It was my mother's voice. So every day 431 00:16:06,083 --> 00:16:08,470 I have... I I cooked through her spirit 432 00:16:08,470 --> 00:16:10,478 and her memory. And have you kept like 433 00:16:10,478 --> 00:16:11,757 on the menu? Or do you put in 434 00:16:11,757 --> 00:16:13,935 the menu something that is really, 435 00:16:14,314 --> 00:16:16,632 you know, her fingerprints that maybe you didn't 436 00:16:16,632 --> 00:16:18,310 tweak too much you know, with your own 437 00:16:18,310 --> 00:16:18,550 experience? 438 00:16:19,360 --> 00:16:19,860 Luckily, 439 00:16:20,231 --> 00:16:21,975 the auntie is in the kitchen that we're 440 00:16:21,975 --> 00:16:23,877 working with her before I was born. So 441 00:16:23,877 --> 00:16:25,621 it's still work they still work in my 442 00:16:25,621 --> 00:16:25,779 kitchen. 443 00:16:26,590 --> 00:16:28,429 So it's they've known me for over. They've 444 00:16:28,429 --> 00:16:29,870 known me longer than I do. Have The 445 00:16:29,870 --> 00:16:30,190 guardian. 446 00:16:30,750 --> 00:16:32,590 They're the guardians because they... I've I tried 447 00:16:32,590 --> 00:16:34,284 to fire a couple of them many time. 448 00:16:34,683 --> 00:16:36,281 They still show up the next day. They 449 00:16:36,281 --> 00:16:37,880 don't want money. I do pay them, Guys 450 00:16:37,880 --> 00:16:39,957 still right. But but they... But they just 451 00:16:39,957 --> 00:16:41,795 based at the year, the gatekeepers of the 452 00:16:41,795 --> 00:16:44,278 stuff. So during the day, the concept is 453 00:16:44,278 --> 00:16:45,950 still 100 percent my mother. You know, we 454 00:16:45,950 --> 00:16:48,098 have a steam table or thai, it's a 455 00:16:48,098 --> 00:16:50,008 it's a a type of eating called Ka, 456 00:16:50,247 --> 00:16:52,568 which basically means rice, with, like, 457 00:16:53,998 --> 00:16:55,984 other things. Almost like an asia... An Asian 458 00:16:55,984 --> 00:16:57,652 meat 3. Right? So you go through the 459 00:16:57,652 --> 00:17:00,009 line, you get rice, you can see these 460 00:17:00,128 --> 00:17:02,744 pre hu and stew, and it's a... It 461 00:17:02,744 --> 00:17:05,042 was very inexpensive back in the day. My 462 00:17:05,042 --> 00:17:06,969 mother... It's still quite an inexpensive relatively 463 00:17:07,833 --> 00:17:09,663 today, the way we do it, and it 464 00:17:09,663 --> 00:17:11,095 still gives the people that remember my mom 465 00:17:11,095 --> 00:17:12,846 from yesterday year a taste of what the 466 00:17:12,846 --> 00:17:16,049 old international market was. And then at nighttime, 467 00:17:16,289 --> 00:17:18,369 anything that is originally her recipe. It still 468 00:17:18,369 --> 00:17:20,690 says og g buy it. So anybody that 469 00:17:20,690 --> 00:17:22,609 still wants or misses my mother's food can 470 00:17:22,609 --> 00:17:25,176 still have those items of... Okay. Very good. 471 00:17:25,733 --> 00:17:28,361 So... And beside your mother, you know, who 472 00:17:28,361 --> 00:17:30,591 and what are some of your biggest source 473 00:17:30,591 --> 00:17:31,387 of inspiration? 474 00:17:32,357 --> 00:17:32,675 Wow. 475 00:17:34,504 --> 00:17:36,333 I would say just the... 476 00:17:38,878 --> 00:17:40,866 I guess it's my world. I guess the 477 00:17:40,866 --> 00:17:41,843 increase of 478 00:17:42,473 --> 00:17:45,047 Asian Cuisine on the global market being a 479 00:17:45,663 --> 00:17:46,482 more general 480 00:17:47,577 --> 00:17:48,077 American 481 00:17:48,535 --> 00:17:50,449 food. Right. Yeah. Being as you're part of 482 00:17:50,608 --> 00:17:51,566 American food culture. 483 00:17:52,059 --> 00:17:54,217 And being able to connect with my like, 484 00:17:54,777 --> 00:17:57,893 second generation asians that are working within their 485 00:17:57,893 --> 00:17:59,891 families restaurants or businesses and taking things over. 486 00:18:00,131 --> 00:18:01,090 It's been really inspiring. 487 00:18:01,583 --> 00:18:04,205 Through social media, believe it or not to 488 00:18:04,205 --> 00:18:06,351 connect on a national level with other people 489 00:18:06,351 --> 00:18:07,622 that are like, oh my god, your story 490 00:18:07,622 --> 00:18:09,626 is just like mine. You know, and I've 491 00:18:09,626 --> 00:18:11,696 been able to connect coast to coast. I've 492 00:18:11,696 --> 00:18:13,527 been able to... I've been able to work 493 00:18:13,527 --> 00:18:16,553 now with the thai tourism authority and with, 494 00:18:16,712 --> 00:18:19,278 you know, the royal thai consulate. Actually, I'm 495 00:18:19,278 --> 00:18:21,113 working with them a lot more these days 496 00:18:21,113 --> 00:18:22,171 and kind of celebrating, 497 00:18:22,867 --> 00:18:26,478 celebrating thai food and culture within our American 498 00:18:26,537 --> 00:18:26,935 community. 499 00:18:27,746 --> 00:18:29,810 So the inspiration for me is not only 500 00:18:29,810 --> 00:18:31,160 just to keep my doors open and be 501 00:18:31,160 --> 00:18:32,828 able to pay my mortgage. It's more so. 502 00:18:33,304 --> 00:18:35,051 It's more so to spread the word. I'm 503 00:18:35,051 --> 00:18:37,373 the gospel if you will, of what thai 504 00:18:37,373 --> 00:18:39,209 cuisine has become and evolved to be in 505 00:18:39,368 --> 00:18:41,683 America. Okay? And these are specific, you know, 506 00:18:41,843 --> 00:18:44,637 maybe ingredients that inspire you more at the 507 00:18:44,637 --> 00:18:47,447 moment, something that you know, you said, 0II 508 00:18:47,447 --> 00:18:50,004 want to experiment with. Yeah. I... Like I 509 00:18:50,004 --> 00:18:51,682 touched earlier, I, you know... You know you 510 00:18:51,682 --> 00:18:53,360 you kinda go from an evolution of what 511 00:18:53,360 --> 00:18:55,451 you think soy sauce is and then realizing 512 00:18:55,451 --> 00:18:56,807 that we don't use soy sauce that way 513 00:18:56,807 --> 00:18:59,042 in thai cooking. And then going... And then 514 00:18:59,042 --> 00:19:01,117 introducing fish sauce to a customer that at 515 00:19:01,117 --> 00:19:02,887 1 time was allergic and need tell until 516 00:19:02,887 --> 00:19:04,716 you say, you know anchovies or seats are 517 00:19:04,716 --> 00:19:06,784 salad, and they're okay with it. So, you 518 00:19:06,784 --> 00:19:09,352 know, try to, like, try try to explain 519 00:19:09,663 --> 00:19:12,210 and gateway these things are very important to 520 00:19:12,210 --> 00:19:13,722 me. And right now, I've gotten to a 521 00:19:13,722 --> 00:19:17,087 place of trust with my with my followers 522 00:19:17,144 --> 00:19:20,421 and with my beautiful loyal streamers. We've gotten 523 00:19:20,421 --> 00:19:21,932 we've gotten to a place where non I'm 524 00:19:21,932 --> 00:19:24,795 introducing fish... Non I'm introducing shrimp paste to 525 00:19:24,795 --> 00:19:26,625 them in dishes. There's 1 dish that I 526 00:19:26,625 --> 00:19:28,870 love very, very much. Called Ka ko, which 527 00:19:28,870 --> 00:19:31,922 is a d shrimp paste rice. You basically 528 00:19:31,980 --> 00:19:34,054 cook it in funky shrimp paste, and a 529 00:19:34,054 --> 00:19:36,605 surrounded by like sour mango and dried chilies 530 00:19:36,605 --> 00:19:38,528 and pickles and things like that. And at 531 00:19:38,528 --> 00:19:40,197 the table, you mix it all together and 532 00:19:40,197 --> 00:19:42,501 it's a big flavor and texture explosion, 533 00:19:43,137 --> 00:19:45,459 people order it you know, at first, I 534 00:19:45,459 --> 00:19:47,449 posted online and and and other ties are 535 00:19:47,449 --> 00:19:49,121 like, wow, I can't really serve that in 536 00:19:49,200 --> 00:19:51,111 Nashville. And I'm like, I serve it because 537 00:19:51,191 --> 00:19:52,226 I can't get it anywhere else. 538 00:19:52,877 --> 00:19:54,150 I have to eat it... I wanna eat 539 00:19:54,150 --> 00:19:55,980 it too. And then all of a sudden 540 00:19:55,980 --> 00:19:57,492 people are ordering it for the table that 541 00:19:57,492 --> 00:19:58,844 and I'm like, wow. This is really in 542 00:19:58,844 --> 00:20:01,081 fact they love it. So for so for 543 00:20:01,081 --> 00:20:02,295 me, just slowly 544 00:20:02,666 --> 00:20:05,044 upping the with this funky ness and the 545 00:20:05,044 --> 00:20:06,946 palate, you know, and also seeing, like, 546 00:20:07,597 --> 00:20:10,144 a resurgence of big northern thai food be 547 00:20:10,144 --> 00:20:12,691 really making a mark, like Nissan food or 548 00:20:12,691 --> 00:20:16,127 even Be flavors coming in, it's very exciting 549 00:20:16,127 --> 00:20:17,877 because it it excites me. That's how I 550 00:20:17,877 --> 00:20:19,548 like to eat. So Okay. So can you 551 00:20:19,548 --> 00:20:21,696 give me some example of the Bur flavor? 552 00:20:22,029 --> 00:20:24,821 That you're referenced to? Yeah. Again, like, it's 553 00:20:24,821 --> 00:20:26,576 just a lot of fermentation, A lot of 554 00:20:26,576 --> 00:20:28,591 fun ness. You know, I really love 555 00:20:28,968 --> 00:20:30,005 just using a lot of more of the 556 00:20:30,244 --> 00:20:32,414 Indian influences, the mod address, the curry the 557 00:20:32,414 --> 00:20:33,695 turmeric, the spices, 558 00:20:34,174 --> 00:20:35,855 you know, and then bringing in kind of, 559 00:20:36,015 --> 00:20:38,095 like, the cooking down and the jamming of 560 00:20:38,095 --> 00:20:41,146 tomatoes, and just simple ingredients, but really extracting 561 00:20:41,146 --> 00:20:42,741 with flavor. I mean, an Egg curry for 562 00:20:42,741 --> 00:20:44,655 me, Bur Egg curry from me. I all 563 00:20:44,655 --> 00:20:46,889 1 of my ultimate favorite comfort foods. And 564 00:20:46,889 --> 00:20:49,281 it's so easy to make, but not not 565 00:20:49,281 --> 00:20:49,781 much 566 00:20:50,094 --> 00:20:50,972 lord or celebrated. 567 00:20:51,450 --> 00:20:53,126 Yet. And the and the shrimp pace that 568 00:20:53,126 --> 00:20:54,562 you are talking about, This is something that 569 00:20:54,562 --> 00:20:57,056 you make at at the restaurant, or 570 00:20:57,368 --> 00:20:59,118 or this is something that's even, you know, 571 00:20:59,436 --> 00:21:01,822 for me being just a foodie another chef, 572 00:21:02,060 --> 00:21:04,446 I can, you know, buy and you recommend 573 00:21:04,446 --> 00:21:05,241 1 specifically? 574 00:21:05,974 --> 00:21:09,015 You can definitely buy shrimp paste. There's all 575 00:21:09,015 --> 00:21:11,494 kinds also crab paste as well. Mh. Just 576 00:21:11,494 --> 00:21:13,095 go to your local Asian market and look 577 00:21:13,095 --> 00:21:14,775 at the shelf and see. I don't really 578 00:21:14,775 --> 00:21:16,226 use this specific 1. I'm still trying to 579 00:21:16,226 --> 00:21:18,618 navigate. Okay. Okay. What what I like. I 580 00:21:18,777 --> 00:21:21,089 I personally don't re tie. So the all 581 00:21:21,089 --> 00:21:22,525 the labels trying to trick you. They all 582 00:21:22,525 --> 00:21:23,242 kinda look the same. 583 00:21:24,692 --> 00:21:26,683 But but the, you know, the fun is 584 00:21:26,683 --> 00:21:28,435 definitely there. My secret is you have to 585 00:21:28,435 --> 00:21:29,731 keep it triple triple 586 00:21:30,665 --> 00:21:32,576 ziploc locked and away and in an in 587 00:21:32,576 --> 00:21:34,423 a jar once it opens, I mean, my 588 00:21:34,423 --> 00:21:36,095 staff complains about it when we with it, 589 00:21:36,413 --> 00:21:37,847 but the customer's level when they eat it. 590 00:21:38,006 --> 00:21:38,563 So... Okay. 591 00:21:41,683 --> 00:21:43,352 So can you tell us some of, like, 592 00:21:43,511 --> 00:21:44,727 the the 593 00:21:45,498 --> 00:21:48,121 signature dish that best represent, you know, your 594 00:21:48,121 --> 00:21:49,018 style? So 595 00:21:49,329 --> 00:21:51,563 you started to talk AAA bit about it 596 00:21:51,563 --> 00:21:54,036 when you're you mentioned, you know, the season 597 00:21:54,036 --> 00:21:55,871 and so. So maybe you take an example 598 00:21:55,871 --> 00:21:58,839 from like, the the spring summer and then 599 00:21:58,839 --> 00:21:59,797 maybe full winter? 600 00:22:00,515 --> 00:22:00,755 Yes. 601 00:22:01,393 --> 00:22:01,893 So 602 00:22:02,431 --> 00:22:04,586 let's say, A dish that I love very 603 00:22:04,586 --> 00:22:07,226 much in the springs summer in Thailand is 604 00:22:07,226 --> 00:22:09,134 is a non cooked dish actually. I mean, 605 00:22:09,213 --> 00:22:10,326 who wants to eat anything you have to 606 00:22:10,326 --> 00:22:12,154 cook when you're sweating. Right? And I guess 607 00:22:12,154 --> 00:22:13,346 that's all the time in Thailand. But 1 608 00:22:13,346 --> 00:22:15,592 of my favorite dishes is a dish called 609 00:22:15,592 --> 00:22:17,906 chen bra, which is basically a raw shrimp 610 00:22:17,906 --> 00:22:19,741 on which chile. Okay. Right? For the... For 611 00:22:19,741 --> 00:22:21,337 lack of better. I'm sorry. Of, 612 00:22:22,627 --> 00:22:24,557 which is essentially a raw shrimp Es. 613 00:22:25,010 --> 00:22:27,552 Okay. So basically, what that means it's kind 614 00:22:27,552 --> 00:22:29,537 of, like a raw shrimp that's kind of 615 00:22:29,537 --> 00:22:31,046 been cleaned and a little bit of baking 616 00:22:31,046 --> 00:22:31,974 soda and 617 00:22:32,332 --> 00:22:34,161 sparkling water or club soda to clear clear 618 00:22:34,161 --> 00:22:36,886 up impurities, and you make the Ceviche, basically 619 00:22:36,943 --> 00:22:39,010 with with with acid and all the great 620 00:22:39,010 --> 00:22:41,500 flavor profiles. The way it's served in Thailand 621 00:22:41,500 --> 00:22:42,960 is on cabbage with bitter, 622 00:22:43,420 --> 00:22:45,019 and then you do just raw garlic, 623 00:22:45,740 --> 00:22:48,220 spices, with lime, fish sauce and chilies. 624 00:22:48,715 --> 00:22:50,475 And you eat the whole thing as you 625 00:22:50,475 --> 00:22:53,055 just raw shrimp, and it's the most beautiful 626 00:22:53,195 --> 00:22:55,755 sweet, text thing. I've loved it ever since 627 00:22:55,835 --> 00:22:57,035 I was little, which is kind of strange 628 00:22:57,035 --> 00:22:58,885 to say, because I was never chicken tenders 629 00:22:58,885 --> 00:23:01,597 kinda boy. But I translate that for my 630 00:23:01,597 --> 00:23:04,548 market here, my audience here in Nashville by 631 00:23:04,548 --> 00:23:06,803 doing it basically, like a crude. You know 632 00:23:07,021 --> 00:23:07,474 based 633 00:23:07,832 --> 00:23:10,160 Yeah. So whatever fish I can find whatever 634 00:23:10,296 --> 00:23:12,283 be it, we bring in some sea b 635 00:23:12,283 --> 00:23:12,998 or we have 636 00:23:13,475 --> 00:23:16,349 salmon or even sc. Whatever I can find 637 00:23:16,349 --> 00:23:17,856 it would not, I'll was poach I'll lightly 638 00:23:17,856 --> 00:23:20,577 poach them shrimp and I smoke cut fish 639 00:23:20,633 --> 00:23:22,954 actually. And I and I make it together 640 00:23:22,954 --> 00:23:25,034 with the same stuff. So basically, it has 641 00:23:25,034 --> 00:23:25,514 cilantro, 642 00:23:26,234 --> 00:23:28,875 fresh bright tight chili, raw garlic lime juice 643 00:23:28,875 --> 00:23:30,409 fish sauce, and then I I'd like to 644 00:23:30,409 --> 00:23:31,609 add a little bit of dill in there 645 00:23:31,609 --> 00:23:33,529 too. So it's a it's a it's a 646 00:23:33,529 --> 00:23:35,849 fun take on the dish. I think more 647 00:23:35,849 --> 00:23:37,529 approachable for mass consumers. 648 00:23:38,103 --> 00:23:39,535 In that in that way that I present 649 00:23:39,535 --> 00:23:41,206 it. So that's a really... That that's a 650 00:23:41,206 --> 00:23:43,831 lovely summer dish for me. I also work 651 00:23:43,831 --> 00:23:46,231 with a local mushroom. Dealer. I say joking, 652 00:23:46,390 --> 00:23:47,424 but he is my mushroom dealer. 653 00:23:48,139 --> 00:23:50,762 And we do a lab dish, which normally 654 00:23:50,762 --> 00:23:52,773 is a mince to meet our gaming meat 655 00:23:52,829 --> 00:23:54,124 kind of pot poached 656 00:23:54,673 --> 00:23:57,138 citrus salad, but I do it with roasted 657 00:23:57,138 --> 00:24:00,240 mushrooms. And so we do roasted heir balloon 658 00:24:00,240 --> 00:24:00,740 mushrooms, 659 00:24:01,273 --> 00:24:03,198 and we mix it with toasted rice. Powder. 660 00:24:03,437 --> 00:24:05,588 Again, I mines plant based, so I use 661 00:24:05,588 --> 00:24:06,965 a fish sauce alternative, 662 00:24:07,421 --> 00:24:10,130 pickled garlic, thai chilies and things like that. 663 00:24:10,544 --> 00:24:12,382 Which is also the flavor profiles that a 664 00:24:12,382 --> 00:24:13,900 lot of plant based diners don't always get 665 00:24:13,900 --> 00:24:14,539 to experience. 666 00:24:15,019 --> 00:24:17,416 But in my restaurant and my walls, you 667 00:24:17,416 --> 00:24:21,829 do. Okay. Yeah. That summer. Yep. In winter, 668 00:24:22,150 --> 00:24:23,269 you know, I have... 669 00:24:23,990 --> 00:24:25,724 I love bra stuff. So, like I talked 670 00:24:25,844 --> 00:24:27,669 on earlier. We do a local meat that 671 00:24:27,669 --> 00:24:30,446 we bra in 5 spice, mu spices, and 672 00:24:30,446 --> 00:24:33,009 whatnot. And I turned that into a 673 00:24:33,320 --> 00:24:36,220 squash, like a k squash and root vegetable 674 00:24:36,359 --> 00:24:36,859 curry 675 00:24:37,240 --> 00:24:39,480 that has the smoke from the braised meat. 676 00:24:39,640 --> 00:24:41,400 So instead of just being, like, slices of 677 00:24:41,400 --> 00:24:43,725 beef thrown into something it actually does feel 678 00:24:43,725 --> 00:24:45,811 like it's taken hours and hours and hours 679 00:24:45,866 --> 00:24:48,643 because it has to stew into a curry. 680 00:24:48,960 --> 00:24:51,118 Yeah. And is this beef then you said 681 00:24:51,118 --> 00:24:52,553 you're... That would know. That would be that 682 00:24:52,553 --> 00:24:54,387 would be beef. That's. It's Okay. Yeah. But 683 00:24:54,387 --> 00:24:55,981 it's but it's a lot more... Because of 684 00:24:55,981 --> 00:24:57,655 the smoke is, it is as of the 685 00:24:57,655 --> 00:24:59,032 next level and text 686 00:24:59,424 --> 00:25:00,855 when it falls apart It's almost like you're 687 00:25:00,855 --> 00:25:01,968 getting a beautiful short rib. 688 00:25:04,751 --> 00:25:07,852 So, obviously, you know, you you accomplished quite 689 00:25:07,852 --> 00:25:08,908 a lot in your 690 00:25:09,219 --> 00:25:11,288 in your career. So when when you look 691 00:25:11,288 --> 00:25:12,800 back at at the journey, 692 00:25:13,357 --> 00:25:15,370 what do you consider to be your most 693 00:25:15,427 --> 00:25:18,212 significant personal and professional achievement? 694 00:25:19,023 --> 00:25:22,067 Yeah, I guess my my most significant personal 695 00:25:22,998 --> 00:25:23,498 accomplishment 696 00:25:23,872 --> 00:25:24,611 would be 697 00:25:24,985 --> 00:25:26,416 recently, I became a father. 698 00:25:27,147 --> 00:25:28,898 I never really thought that I would be 699 00:25:28,898 --> 00:25:31,285 in a place where I felt personally adults 700 00:25:31,285 --> 00:25:34,866 enough to provide something or have enough to 701 00:25:34,866 --> 00:25:35,763 want to share 702 00:25:36,313 --> 00:25:39,336 with someone. Right? Our child. I definitely knew 703 00:25:39,416 --> 00:25:40,848 I wanted to be a father, but I 704 00:25:40,848 --> 00:25:42,916 didn't really know what that would mean. 705 00:25:43,729 --> 00:25:45,806 My parenting journey is interesting because I've done... 706 00:25:46,046 --> 00:25:47,484 I did the solo. You know, I'm a 707 00:25:47,484 --> 00:25:49,481 single gay man that wanted to have a 708 00:25:49,481 --> 00:25:50,540 child. And 709 00:25:50,854 --> 00:25:53,088 And when you consider that many factors in 710 00:25:53,088 --> 00:25:53,987 terms of personal 711 00:25:54,365 --> 00:25:54,865 relationships 712 00:25:55,323 --> 00:25:57,717 came into play and the want for a 713 00:25:57,717 --> 00:25:58,730 child kind of 714 00:25:59,165 --> 00:26:00,538 over road any other 715 00:26:00,910 --> 00:26:03,129 focus in terms of my personal growth. And 716 00:26:03,129 --> 00:26:05,270 so I've spent many years trying to figure 717 00:26:05,270 --> 00:26:06,063 out how to do it. 718 00:26:06,794 --> 00:26:09,112 About 5 years, a lot of finances, and 719 00:26:09,192 --> 00:26:10,790 I finally have a child that's my own. 720 00:26:12,068 --> 00:26:12,968 A lot of other 721 00:26:13,666 --> 00:26:14,146 her name 722 00:26:14,785 --> 00:26:16,637 Hen. Yes. Her name is Hen. 723 00:26:17,196 --> 00:26:19,830 She's named after my dad's favorite Poet, William 724 00:26:19,910 --> 00:26:22,305 Ernest Hen. Her middle name... Her name middle 725 00:26:22,305 --> 00:26:24,221 name is Ans chan, which is a thai 726 00:26:24,221 --> 00:26:25,855 flower, butter butterfly p 727 00:26:26,154 --> 00:26:26,554 flower, 728 00:26:27,035 --> 00:26:29,515 and then her last name is mint. So 729 00:26:29,515 --> 00:26:32,095 her initial s Ham, HAM 730 00:26:32,888 --> 00:26:35,593 So she's my little ham, and luckily, she's 731 00:26:35,593 --> 00:26:37,104 a little chunky right now, so she's living 732 00:26:37,104 --> 00:26:37,740 up to the name. 733 00:26:38,934 --> 00:26:41,161 But she's adorable. How did she... It was 734 00:26:41,161 --> 00:26:43,815 a she is currently 8 months. Wow. Okay. 735 00:26:44,214 --> 00:26:46,134 She is... Everything I could have I've ever 736 00:26:46,134 --> 00:26:47,974 hoped for in in that respect. 737 00:26:49,749 --> 00:26:52,461 Thank you. Thank you. I think, you know, 738 00:26:53,657 --> 00:26:55,492 now it professionally, you know, there's a lot 739 00:26:55,492 --> 00:26:57,326 of things to celebrate, and I think there 740 00:26:57,326 --> 00:26:59,182 are certain things that seem very 741 00:27:01,321 --> 00:27:03,861 kind of land landmark that you can time 742 00:27:03,861 --> 00:27:05,528 state. You can... There are time stamps in 743 00:27:05,528 --> 00:27:07,355 my life that were very significant in terms 744 00:27:07,355 --> 00:27:08,387 of building my career. 745 00:27:09,116 --> 00:27:10,622 And I and I think all of it 746 00:27:10,622 --> 00:27:12,525 is a culmination to where my career has 747 00:27:12,525 --> 00:27:13,634 come to now. 748 00:27:14,348 --> 00:27:16,275 I wasn't from a family of 749 00:27:16,904 --> 00:27:17,724 R Carlton 750 00:27:18,105 --> 00:27:20,744 restaurant chefs, and I wasn't from a family 751 00:27:20,744 --> 00:27:23,464 of people that really knew how hospitality and 752 00:27:23,464 --> 00:27:25,878 deep pocket investors were We didn't have a 753 00:27:25,878 --> 00:27:27,317 wine seller in our basement. 754 00:27:27,876 --> 00:27:30,752 I was raised in Nashville with a very 755 00:27:30,752 --> 00:27:32,964 casual Asian restaurant as my 756 00:27:33,403 --> 00:27:35,714 as my reference point. And, luckily, 1 meal 757 00:27:35,714 --> 00:27:37,967 a week. I could eat something fancy 758 00:27:38,343 --> 00:27:39,937 and kind of see the world through the 759 00:27:39,937 --> 00:27:41,864 eyes of what my parents wanted me to 760 00:27:41,864 --> 00:27:43,218 learn by being in America. 761 00:27:43,776 --> 00:27:46,006 So for me, getting my foot in the 762 00:27:46,006 --> 00:27:48,714 door was a 1 man struggle or 1 763 00:27:48,714 --> 00:27:52,005 man hustle. If you will. And I say 764 00:27:52,005 --> 00:27:52,505 struggle 765 00:27:53,444 --> 00:27:53,944 ironically 766 00:27:54,724 --> 00:27:56,884 because I was always frustrated growing up, like, 767 00:27:57,125 --> 00:27:58,644 I see other people getting shout outs and 768 00:27:58,644 --> 00:27:59,144 accolades 769 00:27:59,458 --> 00:28:01,600 sitting here, Like, I feel like I have 770 00:28:01,600 --> 00:28:03,266 the cloud and just as good, but I 771 00:28:03,266 --> 00:28:04,400 just don't have the 772 00:28:04,773 --> 00:28:07,963 the connections. Yeah? So everything that I've done 773 00:28:07,963 --> 00:28:08,837 has been shameless. 774 00:28:10,268 --> 00:28:11,221 It's been very. 775 00:28:12,095 --> 00:28:13,605 Mom mom and dad didn't know what a 776 00:28:13,684 --> 00:28:15,927 P marketing budget was. She made an egg 777 00:28:15,927 --> 00:28:17,522 sold an egg roll. You know? Yeah. The 778 00:28:17,522 --> 00:28:19,038 joke was... She was like, Gina know how 779 00:28:19,038 --> 00:28:20,712 many egg rolls mommy has to pin pay 780 00:28:20,712 --> 00:28:22,308 for for you to do this. And I 781 00:28:22,308 --> 00:28:24,701 was like, yeah, 40000. Please make 40000 egg 782 00:28:24,701 --> 00:28:26,548 rolls. So I can go to culinary school, 783 00:28:26,788 --> 00:28:28,779 that kind of thing. So the the push 784 00:28:28,779 --> 00:28:31,010 for me was very self motivated and that 785 00:28:31,170 --> 00:28:32,387 I knew I had to 786 00:28:32,779 --> 00:28:35,176 give myself the chance by putting myself out 787 00:28:35,176 --> 00:28:36,454 there in any way possible. 788 00:28:36,934 --> 00:28:39,091 I e going on top chef. I. E. 789 00:28:39,250 --> 00:28:40,862 Luckily. I'm not stage fright. So I was 790 00:28:40,862 --> 00:28:42,297 willing to put myself through those kind of 791 00:28:42,297 --> 00:28:44,632 things to get visibility. 792 00:28:45,249 --> 00:28:46,923 But with that, you know, not everybody, I 793 00:28:46,923 --> 00:28:48,758 will take you seriously by being a Tv 794 00:28:48,758 --> 00:28:50,603 chef or being a drag between the cooks. 795 00:28:51,713 --> 00:28:53,695 It's... But, you know, so luckily, I feel 796 00:28:53,695 --> 00:28:56,415 my proudest moment now is that in the 797 00:28:56,549 --> 00:28:57,287 evolution of 798 00:28:58,151 --> 00:29:00,297 food where I really feel all eyes are 799 00:29:00,297 --> 00:29:01,172 in food culture, 800 00:29:01,887 --> 00:29:03,874 the food speaks for itself, and that I'm 801 00:29:03,874 --> 00:29:05,543 having a moment that I can actually work 802 00:29:05,543 --> 00:29:06,838 within the industry 803 00:29:07,149 --> 00:29:09,726 I can open up doors for myself with 804 00:29:10,585 --> 00:29:12,902 organizations, like, the tourism authority of ti, the 805 00:29:12,902 --> 00:29:15,393 thai consulate and things like that. Where the 806 00:29:15,393 --> 00:29:17,231 food is what matters and the conversation around 807 00:29:17,231 --> 00:29:18,589 that food is what I have to offer. 808 00:29:19,069 --> 00:29:21,226 So right now, I'm proud that I'm working 809 00:29:21,226 --> 00:29:23,737 a lot. I have opportunities I have opportunities 810 00:29:23,874 --> 00:29:26,740 to speak on podcasts like this, which I 811 00:29:26,740 --> 00:29:27,775 don't think I would have had a couple 812 00:29:27,775 --> 00:29:30,855 years ago. So I'm... My my proudest is 813 00:29:30,974 --> 00:29:32,644 achievement right now is that I'm busy. 814 00:29:33,838 --> 00:29:35,747 I'm busy, and I and I'm very grateful 815 00:29:35,747 --> 00:29:37,099 for the... For being busy. 816 00:29:39,979 --> 00:29:42,137 Okay. So let's switch to what to the 817 00:29:42,137 --> 00:29:44,635 rapid fire your questions now. So, 818 00:29:45,094 --> 00:29:46,852 you know, you and I are going on 819 00:29:46,852 --> 00:29:49,343 the tasting tour in Nashville. So When I 820 00:29:49,343 --> 00:29:51,016 like the 5 spot that you are going 821 00:29:51,016 --> 00:29:53,406 to take me to. Of course, outside of 822 00:29:53,406 --> 00:29:55,637 the, you know, that your place. 823 00:29:56,849 --> 00:29:59,166 Oh my gosh. 5 spat. Now that now 824 00:29:59,166 --> 00:30:00,684 all my friends are gonna cancel me for 825 00:30:00,684 --> 00:30:03,821 30 the 5. I will say for a 826 00:30:03,880 --> 00:30:04,380 consistent 827 00:30:04,693 --> 00:30:06,283 feel good guarantee meal. 828 00:30:06,920 --> 00:30:08,192 I would take you to City house. 829 00:30:08,907 --> 00:30:11,531 My friend, Tan Wilson grew up in Nashville. 830 00:30:11,849 --> 00:30:13,042 We have been each other's cheerleader leaders for 831 00:30:13,042 --> 00:30:13,916 a very long time. 832 00:30:14,649 --> 00:30:17,365 He, I think was best chef southeast, a 833 00:30:17,365 --> 00:30:19,203 few... A few deck... A decade or so 834 00:30:19,203 --> 00:30:20,960 ago. Very humble man, 835 00:30:21,773 --> 00:30:22,273 beautiful 836 00:30:22,648 --> 00:30:25,514 location. It's very comforting, Italian, I guess you 837 00:30:25,514 --> 00:30:27,503 could say, but it's a point of view 838 00:30:27,503 --> 00:30:29,508 in perspective that he's had ever since he 839 00:30:29,508 --> 00:30:31,598 first opened his restaurant that he hasn't deviate 840 00:30:31,654 --> 00:30:33,800 from. And all I know is whenever I 841 00:30:33,800 --> 00:30:35,390 go there, I... Know what I'm gonna get. 842 00:30:35,629 --> 00:30:36,821 I know I'm gonna love it, and I 843 00:30:36,821 --> 00:30:38,014 know not gonna feel good about what Ate 844 00:30:38,014 --> 00:30:38,491 and when I leave. 845 00:30:39,224 --> 00:30:42,042 So... Yeah. I will take you to 846 00:30:42,421 --> 00:30:42,980 ss guy, 847 00:30:43,859 --> 00:30:47,056 which is my east National counterparts, rival fried 848 00:30:47,056 --> 00:30:49,789 chicken joint. They do Chris and Emma, they 849 00:30:49,789 --> 00:30:51,710 just started about a maybe 2 years ago, 850 00:30:51,869 --> 00:30:53,470 and they have a little kiosk in this, 851 00:30:53,630 --> 00:30:54,849 like, food 852 00:30:55,630 --> 00:30:57,630 incubator space. Like, it's, like, little, like, like, 853 00:30:57,950 --> 00:31:00,909 container homes. Right? Little, like small, but they 854 00:31:00,909 --> 00:31:02,658 are about 5 this little space called the 855 00:31:02,658 --> 00:31:05,362 wash, and they do a thai fried chicken 856 00:31:05,362 --> 00:31:06,418 and a thai 857 00:31:06,729 --> 00:31:09,600 grilled chicken, like a cold grilled chicken cold 858 00:31:09,600 --> 00:31:11,355 grilled, and it is... 859 00:31:12,153 --> 00:31:13,429 That's 1 of those things that I close 860 00:31:13,429 --> 00:31:15,183 my eyes, it transports me back to Thailand. 861 00:31:15,343 --> 00:31:16,713 I mean, it's 1 of the things that 862 00:31:16,792 --> 00:31:18,142 I pick up for my staff to eat 863 00:31:18,142 --> 00:31:19,650 as a as a gift even though we'd 864 00:31:19,650 --> 00:31:21,554 serve pretty much the same thing. It's done 865 00:31:21,554 --> 00:31:24,069 and executed so well. They don't have much 866 00:31:24,189 --> 00:31:25,541 put the chicken on their menu, but really, 867 00:31:25,700 --> 00:31:27,212 when you eat that good, Why do anything 868 00:31:27,212 --> 00:31:30,338 else. Right? So I would go for chicken 869 00:31:30,554 --> 00:31:32,941 any day. Bam is absolutely delicious. 870 00:31:33,593 --> 00:31:35,029 Else would I say? 871 00:31:37,581 --> 00:31:39,336 I'll take you for a burger. I would... 872 00:31:39,496 --> 00:31:41,250 We're gonna go to Browns diner. I grew 873 00:31:41,250 --> 00:31:43,140 up with Browns diner even though it's little 874 00:31:43,339 --> 00:31:44,480 double wide trailer 875 00:31:45,339 --> 00:31:47,660 beer bar with with a lot of mis 876 00:31:47,660 --> 00:31:49,579 and musicians, but, again, my mother fed them 877 00:31:49,579 --> 00:31:50,779 also, so why not have be part of 878 00:31:50,779 --> 00:31:52,953 that fix as a kid. Right? So we 879 00:31:52,953 --> 00:31:55,187 go in there. We get this grid grid 880 00:31:55,187 --> 00:31:57,203 burger, this little flat grid burger 881 00:31:57,661 --> 00:31:58,161 that, 882 00:31:59,018 --> 00:32:00,628 you know, maybe the secret is an hasn't 883 00:32:00,628 --> 00:32:02,878 been the grill hasn't been cleaned. It's just, 884 00:32:03,730 --> 00:32:05,082 you know, it's 1 of those things that's 885 00:32:05,082 --> 00:32:07,365 like, that's the starter every day. But it 886 00:32:07,484 --> 00:32:09,947 a guilty pleasure of mine, and it's just 887 00:32:09,947 --> 00:32:11,934 ultimate comfort and probably 1 of the best 888 00:32:11,934 --> 00:32:12,331 burgers. 889 00:32:12,888 --> 00:32:15,431 Okay. Arguably I've ever had anywhere, not just 890 00:32:15,431 --> 00:32:15,987 in Nashville national. 891 00:32:17,359 --> 00:32:17,859 2. 892 00:32:18,960 --> 00:32:20,799 2 more. My gosh. It's gonna get tough 893 00:32:20,799 --> 00:32:22,500 now. I will say 894 00:32:25,134 --> 00:32:26,812 corner from where I live currently. There's... I 895 00:32:26,812 --> 00:32:28,111 mean, I in a very near 896 00:32:28,490 --> 00:32:30,568 area palm Ledge houston stand. It's... You know, 897 00:32:30,728 --> 00:32:32,166 we... It's by the fair ground right I 898 00:32:32,166 --> 00:32:33,445 used to come and do minority naughty things 899 00:32:33,445 --> 00:32:35,298 as child, but now it's very fancy. 900 00:32:37,775 --> 00:32:40,412 But the... There's a place called Eds, and 901 00:32:40,412 --> 00:32:42,825 they make fresh pasta, and it's just a 902 00:32:42,825 --> 00:32:43,945 lot of... I mean, we have a noodle 903 00:32:43,945 --> 00:32:45,144 vendor that makes our noodles as well at 904 00:32:45,144 --> 00:32:46,904 the restaurant, But but their pasta is in 905 00:32:46,904 --> 00:32:48,984 their approach is... I love something that's so 906 00:32:48,984 --> 00:32:50,424 niche where there's, like A7I8 907 00:32:50,424 --> 00:32:52,031 item menu. You know, and it's just una 908 00:32:52,031 --> 00:32:54,413 ap. But also it's not just a traditional 909 00:32:54,572 --> 00:32:55,921 Italian. Like, 1 of my favorite jj is 910 00:32:55,921 --> 00:32:58,565 like, a creamy Oo. Okay. Pasta with crap 911 00:32:58,874 --> 00:33:01,257 But but really, but really their selling point 912 00:33:01,257 --> 00:33:03,243 for me is there a bread. They do 913 00:33:03,243 --> 00:33:04,990 a house b. They pipe in. I mean, 914 00:33:05,070 --> 00:33:06,658 it's garlic bread, but they do this little 915 00:33:06,658 --> 00:33:07,714 cross section 916 00:33:08,899 --> 00:33:11,690 you know, wedged little roll, and inside they 917 00:33:11,690 --> 00:33:14,402 pipe in this garlic cream cheese, and then 918 00:33:14,402 --> 00:33:16,077 they bake the B. So when you pull 919 00:33:16,077 --> 00:33:18,093 it out, it's like this really 920 00:33:18,963 --> 00:33:22,791 crave cheesy monkey bread full of glut, but 921 00:33:22,791 --> 00:33:24,009 it's so elevated, 922 00:33:24,625 --> 00:33:26,539 but technically, it's just garlic cream cheese. 923 00:33:28,068 --> 00:33:30,315 Is brilliant. Yep. And then 924 00:33:30,689 --> 00:33:31,483 Number 5. 925 00:33:32,119 --> 00:33:33,310 You know, I talked about food all day 926 00:33:33,310 --> 00:33:34,819 long Eat food all day long. And, oh, 927 00:33:35,057 --> 00:33:36,819 I will say this. Okay. There it was 928 00:33:36,899 --> 00:33:39,201 Vet restaurant that I love. So it's... It 929 00:33:39,201 --> 00:33:41,265 was back. Yeah. So I go to this 930 00:33:41,265 --> 00:33:43,567 pacing called Os or Off. I'm not forgive 931 00:33:43,567 --> 00:33:45,569 me. And it's it's a little mix between 932 00:33:45,648 --> 00:33:47,556 Turkish and, you know, a little bit, but 933 00:33:47,556 --> 00:33:50,520 they have a beautiful menu. It's it's very 934 00:33:50,735 --> 00:33:52,007 in my mind for about but I would 935 00:33:52,007 --> 00:33:53,063 expect traditional 936 00:33:53,454 --> 00:33:54,592 their breads are beautiful. 937 00:33:55,368 --> 00:33:57,601 They have a dish that's called Hell mini, 938 00:33:58,160 --> 00:33:59,276 which is kind of like a dump, like, 939 00:33:59,356 --> 00:33:59,835 a ravioli. 940 00:34:00,313 --> 00:34:01,828 That they do, and it's just comes in 941 00:34:01,828 --> 00:34:04,395 a light broth with sour cream. But really 942 00:34:04,395 --> 00:34:06,707 my favorite things there are they're salads. They 943 00:34:06,707 --> 00:34:09,997 have a beet salad and a potato salad 944 00:34:10,295 --> 00:34:12,382 that tastes almost russian to me, you know, 945 00:34:12,461 --> 00:34:14,692 with little ground meat and pee and small 946 00:34:14,692 --> 00:34:16,524 dice Okay. Things like that. And it just 947 00:34:16,524 --> 00:34:17,878 reminds me when I was an ice skater 948 00:34:17,878 --> 00:34:20,427 touring with my fellow Russians doing these kind 949 00:34:20,427 --> 00:34:22,826 of like, quick salads and things, and it 950 00:34:22,826 --> 00:34:24,254 just is really something that I don't really... 951 00:34:24,492 --> 00:34:26,024 A world that I don't understand 952 00:34:26,556 --> 00:34:29,516 much of, but I really appreciate and love 953 00:34:30,064 --> 00:34:31,979 what they have the from. So that... So 954 00:34:31,979 --> 00:34:33,734 so that's a nice. That's a nice switch 955 00:34:33,734 --> 00:34:35,251 in my daily routine up eating as well. 956 00:34:35,490 --> 00:34:37,666 I think it's a a nice gamut of 957 00:34:37,979 --> 00:34:40,135 of food that you can discover in national. 958 00:34:41,572 --> 00:34:44,148 If there's like someone that you dream of 959 00:34:44,366 --> 00:34:46,202 collaborating with when it comes to cooking. 960 00:34:48,050 --> 00:34:48,368 Who. 961 00:34:49,876 --> 00:34:51,463 You know, it'll be really cool. I when 962 00:34:51,543 --> 00:34:53,210 I started my culinary journey in New York, 963 00:34:53,448 --> 00:34:56,067 I cooked jean George. Oh, yeah. I I 964 00:34:56,067 --> 00:34:57,595 didn't We are, you know, we're given our 965 00:34:57,595 --> 00:34:59,427 first assignment, our first day of school, like, 966 00:34:59,587 --> 00:35:01,578 write a report about someone who resonates with 967 00:35:01,578 --> 00:35:04,223 you in the culinary world. And I picked 968 00:35:04,223 --> 00:35:05,898 him mainly because of his ties to the 969 00:35:05,898 --> 00:35:08,211 royal family and cooking in Thailand at a 970 00:35:08,211 --> 00:35:11,721 young age and whatnot. And ironically, I'm working 971 00:35:11,721 --> 00:35:14,368 with his son, Cedric coming up soon in 972 00:35:14,368 --> 00:35:17,079 the fall at at the tin building, but 973 00:35:17,239 --> 00:35:19,153 I've never worked with John George or... I 974 00:35:19,153 --> 00:35:21,387 mean, I've worked for him, but I've never 975 00:35:21,387 --> 00:35:23,482 worked next to him directly. So 976 00:35:23,873 --> 00:35:25,697 Let's... It would be it would be lovely 977 00:35:25,697 --> 00:35:28,076 to have a moment. Okay. Cook with him 978 00:35:28,076 --> 00:35:30,217 and then also get his endorsement. That would 979 00:35:30,217 --> 00:35:31,328 be great. Yeah. Absolutely. 980 00:35:31,819 --> 00:35:33,649 Yeah. I'm going to tag you when we 981 00:35:33,649 --> 00:35:35,320 do the promotion, And I and I'll tag 982 00:35:35,320 --> 00:35:36,116 him as well. So... 983 00:35:37,070 --> 00:35:37,150 Okay. 984 00:35:38,503 --> 00:35:40,731 Yeah. We're doing something with High select actually 985 00:35:40,731 --> 00:35:43,138 in high console in September, and it's with 986 00:35:43,218 --> 00:35:44,893 Cedric. Okay his son at his his face. 987 00:35:45,052 --> 00:35:47,206 Yeah. So, I I like to ask that 988 00:35:47,206 --> 00:35:49,359 question as well because, you know, there's always 989 00:35:49,359 --> 00:35:50,817 a lot of people to give 990 00:35:51,525 --> 00:35:54,087 wonderful advice, you know, in your life, and 991 00:35:54,300 --> 00:35:56,838 you hear sometime advice given to others and 992 00:35:56,838 --> 00:35:57,155 you're like, 993 00:35:58,186 --> 00:35:58,686 so 994 00:35:59,232 --> 00:36:01,612 what's maybe the worst advice that you have 995 00:36:01,612 --> 00:36:04,469 seen or heard given in the hospitality industry? 996 00:36:05,659 --> 00:36:06,769 The worst advice? 997 00:36:09,639 --> 00:36:10,932 Do whatever they want 998 00:36:11,305 --> 00:36:12,177 to make them happy. 999 00:36:12,970 --> 00:36:14,873 I think for the longest time, 1000 00:36:15,445 --> 00:36:16,804 Or actually, I'll say this or the term, 1001 00:36:16,885 --> 00:36:19,284 the customer is always right. Yeah. It has 1002 00:36:19,284 --> 00:36:21,445 come to bite everybody in the ass in 1003 00:36:21,445 --> 00:36:24,005 a world of entitlement and lack of better 1004 00:36:24,005 --> 00:36:27,448 words, Karen, and consumers. Mh. Because at this 1005 00:36:27,448 --> 00:36:27,686 point, 1006 00:36:28,722 --> 00:36:29,199 we... 1007 00:36:29,597 --> 00:36:31,189 There's 2 types of hospitality. 1008 00:36:31,826 --> 00:36:33,514 In my in my world, I can't give 1009 00:36:33,514 --> 00:36:35,110 you everything you want because I don't do 1010 00:36:35,110 --> 00:36:35,509 everything. 1011 00:36:36,068 --> 00:36:37,265 I can give you what I do well. 1012 00:36:37,984 --> 00:36:39,581 And I... It's been taking it's taking a 1013 00:36:39,581 --> 00:36:41,576 lot of time. Even my mother's client, even 1014 00:36:41,576 --> 00:36:42,236 my mother's 1015 00:36:42,629 --> 00:36:44,546 even for my mom's patrons to now, you 1016 00:36:44,546 --> 00:36:46,304 know, I still hear often, what Patty would 1017 00:36:46,304 --> 00:36:48,221 have done it. Mh. And the servers are 1018 00:36:48,221 --> 00:36:49,260 like, yeah Arnold doesn't do that. 1019 00:36:50,151 --> 00:36:51,981 And then... It's like, what kind of review 1020 00:36:51,981 --> 00:36:53,255 are we gonna get now because of that. 1021 00:36:53,573 --> 00:36:55,323 You know? So, like... But I know what 1022 00:36:55,483 --> 00:36:55,960 I do. 1023 00:36:57,089 --> 00:36:58,626 So I think that's the worst thing 1024 00:36:59,003 --> 00:37:01,316 in all of hospitality is ever claiming Whoever 1025 00:37:01,316 --> 00:37:04,208 dubbed that, the customer always right, is is 1026 00:37:04,426 --> 00:37:06,021 was... Has never worked in the restaurant industry. 1027 00:37:06,673 --> 00:37:07,390 Okay, Chef. 1028 00:37:08,902 --> 00:37:10,175 I think I were are going to end 1029 00:37:10,175 --> 00:37:10,971 up on that 1. 1030 00:37:12,802 --> 00:37:13,598 Was a good 1. 1031 00:37:14,329 --> 00:37:16,556 Yeah. Okay. Thanks. Thanks thank you so much, 1032 00:37:16,715 --> 00:37:18,784 Jeff, you know, for your time. And your 1033 00:37:18,784 --> 00:37:19,920 little 1 1034 00:37:20,295 --> 00:37:23,054 did not disturb. She's still probably sleeping. So 1035 00:37:23,254 --> 00:37:24,609 Yeah. She's... She... I gave her a bottle 1036 00:37:24,609 --> 00:37:26,364 of water. She's fine. I I would... I 1037 00:37:26,364 --> 00:37:27,719 would love to say 1 more thing though 1038 00:37:27,719 --> 00:37:29,234 before we end this. If if there's any 1039 00:37:29,234 --> 00:37:32,079 way, another accomplishment of I really fun accomplishment 1040 00:37:32,199 --> 00:37:34,190 it mine as well is back in the 1041 00:37:34,190 --> 00:37:36,443 eighties, my mother wrote a small 1042 00:37:36,819 --> 00:37:37,319 handheld, 1043 00:37:38,014 --> 00:37:40,164 almost like a pamphlet Cookbook of her recipes 1044 00:37:40,164 --> 00:37:42,728 to archive stock She is not chef trained. 1045 00:37:42,887 --> 00:37:44,879 She doesn't have chef language, but it looks 1046 00:37:44,879 --> 00:37:46,233 like 1 of those little short stack books. 1047 00:37:46,393 --> 00:37:47,428 You know, it's kind of covid it into 1048 00:37:47,428 --> 00:37:49,181 half. And she sold quite a few copies. 1049 00:37:49,420 --> 00:37:51,744 So after she passed away, so many customers 1050 00:37:51,744 --> 00:37:53,494 were showing the notes and personal things that 1051 00:37:53,494 --> 00:37:55,641 she wrote in the books to them, and 1052 00:37:55,641 --> 00:37:57,494 it was a 4 dollar 95 cent 1053 00:37:57,884 --> 00:38:00,198 template. That said, this is 1 my first 1054 00:38:00,198 --> 00:38:02,990 of many. Well, she never got tried another 1055 00:38:02,990 --> 00:38:04,347 1, but I did get a book deal 1056 00:38:04,347 --> 00:38:06,195 to write in her honor So, I have 1057 00:38:06,195 --> 00:38:07,710 a... Yeah. So I... So I have a 1058 00:38:07,710 --> 00:38:09,644 book that I've signed Abrams publishing, 1059 00:38:10,180 --> 00:38:12,251 and it's... The book is called family ties. 1060 00:38:12,905 --> 00:38:15,065 And I'm submitting the final recipes this fall, 1061 00:38:15,144 --> 00:38:16,664 and hopefully, it will drop in fall of 1062 00:38:16,664 --> 00:38:17,545 2025. 1063 00:38:17,785 --> 00:38:20,364 Very nice. It on it honors her recipes 1064 00:38:20,998 --> 00:38:22,347 the stuff that she had in the pamphlet 1065 00:38:22,347 --> 00:38:23,616 is in the book as well as our 1066 00:38:23,616 --> 00:38:25,838 family stories and my growth to how I 1067 00:38:25,838 --> 00:38:27,821 cook now. Hopefully, it'll be ready to go 1068 00:38:27,821 --> 00:38:28,932 fall 20 25. 1069 00:38:29,582 --> 00:38:30,082 And 1070 00:38:30,456 --> 00:38:32,443 we'll see what happens after that. I mean, 1071 00:38:32,682 --> 00:38:33,079 you know? 1072 00:38:34,908 --> 00:38:36,497 Yeah. After that, you have to promote the 1073 00:38:36,497 --> 00:38:38,166 book and, you know, the book signings. 1074 00:38:38,739 --> 00:38:38,978 Yeah. 1075 00:38:39,616 --> 00:38:41,450 It's pretty interesting because we're doing it. It's... 1076 00:38:41,689 --> 00:38:43,204 I think it's being published in multi languages. 1077 00:38:43,364 --> 00:38:45,198 So I'm very optimistic and getting it out 1078 00:38:45,198 --> 00:38:46,873 there. Oh, my gosh. That's fantastic. 1079 00:38:48,164 --> 00:38:51,767 Because it's it's not easy nowadays to have 1080 00:38:51,903 --> 00:38:54,768 a book deal. So so congrats. Yeah. It 1081 00:38:54,768 --> 00:38:56,041 was a long time coming, and I'm glad 1082 00:38:56,041 --> 00:38:57,178 to do it to honor 1083 00:38:57,570 --> 00:38:59,650 not only my high heritage, but obviously my 1084 00:38:59,650 --> 00:39:01,650 mother, so I'm excited to see how it 1085 00:39:01,650 --> 00:39:02,289 was gonna come out. 1086 00:39:03,489 --> 00:39:05,661 Chef, Thank you so much. Thank you for 1087 00:39:05,661 --> 00:39:07,815 being on the show. I Am really, you 1088 00:39:07,815 --> 00:39:09,570 know, glad that we are we're able to, 1089 00:39:09,729 --> 00:39:11,484 you know, to make it happen. Yes. Thank 1090 00:39:11,484 --> 00:39:13,000 you. I'm glad you got to taste my 1091 00:39:13,000 --> 00:39:14,276 food so you can back up what I 1092 00:39:14,276 --> 00:39:14,435 say. 1093 00:39:15,166 --> 00:39:16,515 And I'm glad we really got to connect. 1094 00:39:16,674 --> 00:39:17,865 So thank you very much for letting me 1095 00:39:17,865 --> 00:39:18,262 share as well. 1096 00:39:21,042 --> 00:39:23,027 Thank you for tuning into this episode of 1097 00:39:23,027 --> 00:39:25,744 the flavors and on webcast with our amazing 1098 00:39:25,744 --> 00:39:27,994 guest Chef Arnold mint 1099 00:39:28,529 --> 00:39:30,677 of the international market in Nashville. 1100 00:39:31,409 --> 00:39:33,887 I hope you enjoy our deep dive into 1101 00:39:33,887 --> 00:39:36,704 his culinary journey, his creative process 1102 00:39:37,163 --> 00:39:39,501 and the unique stories that makes his cuisine 1103 00:39:39,561 --> 00:39:40,120 so special. 1104 00:39:40,932 --> 00:39:42,682 If you found this episode it's pairing, 1105 00:39:43,239 --> 00:39:45,467 please share it with other foodie and food 1106 00:39:45,467 --> 00:39:46,103 and enthusiasts, 1107 00:39:46,501 --> 00:39:49,307 and don't forget to subscribe to our newsletter 1108 00:39:49,538 --> 00:39:53,029 on flavors unknown dot com to stay updated 1109 00:39:53,029 --> 00:39:54,378 with the latest episodes. 1110 00:39:55,013 --> 00:39:56,203 I am emmanuel La roche, 1111 00:39:56,853 --> 00:39:59,422 It has been a pleasure bringing you another 1112 00:39:59,559 --> 00:40:01,333 episode of the flavors and on. 1113 00:40:02,265 --> 00:40:05,210 Until next time, keep exploring the wonderful world 1114 00:40:05,210 --> 00:40:06,028 of flavors 1115 00:40:06,419 --> 00:40:08,733 and stories behind them. I see you in 1116 00:40:08,733 --> 00:40:11,607 2 weeks and until then, remember that people 1117 00:40:11,607 --> 00:40:14,001 who love to eat are always the best 1118 00:40:14,001 --> 00:40:14,320 people. 1119 00:40:15,928 --> 00:40:18,715 Thanks for listening to flavors unknown. If you've 1120 00:40:18,715 --> 00:40:20,784 enjoyed this episode, give us a follow on 1121 00:40:21,103 --> 00:40:22,536 Instagram at flavors unknown. 1122 00:40:23,427 --> 00:40:25,579 Visit us at flavors unknown dot com. 1123 00:40:26,296 --> 00:40:27,889 Don't forget to leave us a 5 star 1124 00:40:27,889 --> 00:40:30,359 rating and a review on Apple podcasts.