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You know, I sometimes think of my my

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brain as a culinary box, and there's all

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this stuff up there and all I have

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to do is call on the memory for

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those things and I've cooked for so many

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years. I've been cooking for 50 years.

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It's it's memory muscle. It's not just a

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memory like, oh, I remember being a kid

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and being in a bike. It's not just

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like It's remembering...

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You're remembering, like, it's sort of a process

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of

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choosing where you're going

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I'd like some vanilla with that, or I'd

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like some hot sauce with that. Alright right?

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No. Not that. I wouldn't let use that.

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I would use this instead. It's like a

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musician moving notes around in their mind before

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they

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release a song.

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Behind every amazing flavor is an amazing human

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who has perfect their craft.

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Welcome to flavors unknown, a series of inspirational

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conversations with renowned culinary leaders.

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Discover how their cultural identity shapes their creative

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process.

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With your hosts, emmanuel.

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Welcome to another episode of the flavors unknown

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podcast.

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The podcast that takes you behind the kitchen

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doors of America's most innovative chefs.

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I'm am Host, Emmanuel La roche. I have

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been in a food industry for more than

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20 years both in europe and in Us

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and every other week, I have genuine conversation

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with a claim chefs, pastry 3 chefs and

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mix from around the Us.

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And today,

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We have a true coronary legend joining us.

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He is the pioneer of New world Cuisine,

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a celebrated author

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and a mentor to many in a world.

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I am talking about

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none other than Chef Norman van.

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In this episode, we do delve 2 She

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Van incredible journey, from his early influences

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and the pivotal moments that shaped his car

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year

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to the innovative fusion of old world and

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new world cuisine that he's famous for.

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So whether you're foodie an inspiring chef or

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just someone who loves a good story.

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Stay tuned for an

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Pact with inside

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inspiration, and a whole lot of flavors.

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Hi, Chef. How are you? I'm good and

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emmanuel. Thank you. How are you?

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I am very good, and I'm very honored

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to have you on show of flavors are

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unknown. That's very excited to to have a

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conversation with you today. I'm looking forward to

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it.

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So I I want to go back, you

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know, before we go about talk about all

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your experiences.

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Can you share a bit about the early

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life and how you first became, you know,

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interested in cooking? Well, looking back, I could

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see

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the in inter automations of it as a

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from my childhood days because of the way

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I was fascinated with flavors and and food

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that my mother would make or, you know,

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she was She was 1 of those people

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that would make her own strawberry jam and

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Cherry jelly and put up tomatoes, and she

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was she was quite the the home cooked,

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she was not at all, you know, in

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in the business as a chef. So so

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from very early on remember,

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loving that, loving food, loving being in the

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kitchen with my sisters and my mom, just

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doing the simple tasks that we would do,

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but it it was

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the furthest thing from my mind, even up

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to the age of

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20

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that food would be something I would do

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as profession. You know I mean, I'm a

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little bit before,

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perhaps some of the guests as far as

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cryo goes.

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And the the conversation as far as becoming

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a wasn't part of the American

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dialogue in the 19 sixties and seventies. I

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mean, the shifts that were talked about, maybe

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the, you know, a few on television like

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Julia child or the Gallo court gourmet kind

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of things. Those were... You know, those were

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far away to me as, you know, being

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a cowboy or being, you know, a space

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in in a space program or something. So

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it wasn't it wasn't there. Now,

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ironically, though, in some ways, it could have

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been there my mother was in the restaurant

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business.

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My mom and Dad separated when I was

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9, and my mom had to go

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into the work force again. Mh. And and

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this was just where she met my father

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when before they married. She was a Waitress.

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And so she got into back into the

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business, she always loved it. She always loved

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the cam

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to the the hospitality, the people. She was

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made for it really.

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Occasionally, I would, you know, I would I

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would go to her job and wait for

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her to get off work or something do

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my homework and in the booth, you know,

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with between the shifts or something like that.

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But still. I mean, it wasn't it was

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not at all in my mind to be

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in the in a cook.

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Until I had

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realized that college was

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over for me, and I I'd I'd I'd

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worked... I went to college over for a

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little while, but it was also supposed to

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say out of going to, you know, to

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war. And there might some the people that

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I I went to high school with went

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the warren didn't come back. And so I

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was I was not interested in that. But

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finally, the war

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you know, ended. And and I began to

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have to work and get jobs and only

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thing I was really qualified before was we're

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blue collar jobs, you know, factories and things

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like that. I hated them. I I had

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a slew of them. And then after

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1

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Nasty day being a hot roof.

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I was fired for enjoying a rains storm

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and to realize

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that my celebration was short lived because I

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needed to make rent. And so I answered

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a job in a newspaper for a short

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order cook and it said no experience necessary,

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and that became the title of my memoir

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30 years later.

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No experience. Sorry. So I took the job.

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It was it was in the the the

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very town I was born in, was the

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next town over from where I lived and

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I became a short order cook at the

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age 21.

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And while it was nothing like, you know,

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being a chef, it was it was the

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beginning. You know, it was the it's the

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beginning of my path.

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Professional. Okay.

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Were they, like, pivotal moments and or mentors

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that you know, you cross path, like early

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in your carrier that's

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gets shaped, you know, your path. Yes. You

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as the chef.

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Yes, but it was in... Know. I I

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sometimes we'll tell my chefs how remarkably

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slow growth will be in the beginning. You

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know, the things said people wanna see happen

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quickly don't happen so quickly. So the answer

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is, yes.

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We have have... Well we we all need

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to have mentors I never worked... I never

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went to cooking school. I never worked for

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anyone who was in a magazine

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on television or famous in any way.

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But I... But by my third or fourth...

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I started to have mentors and and Emmanuel

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when I wrote my memoir, IIIW

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those people into the memoir, as as is

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because they were

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teachers to me. But they were...

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You know, 1 was on African American gentleman

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who was a navy cook that was my...

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Who taught me some things about cooking as

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my second job, and an all my barbecue

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place, in key west that had no walls.

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It was just, you know, it's just thrown

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together sort of a building, Jimmy Buffett played

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there as a as an unknown 6 string

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guitar player a couple times. It was just

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very, very cash. Well, the next

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the next mentor, I'd say was, I went

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back to Illinois.

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I had rather elliptical relationship with trying to

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figure out where I was going to live.

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And I worked in a in that had

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a a fine restaurant, sort of, like, holding

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on to the glory days of France and

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a lot of it was a a lot

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of chic in the sense that it wasn't...

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You know, and the way they maybe called

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something V Or off, which was a long

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way from V Or off, You know? They

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they they band about these, the the fine

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the fine dining, the fine cuisine names, but

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they were taking short shortcuts cuts. But there

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was a Japanese man that worked there who

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had at 1 point in time been the

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chef, but he got cancer, and he was

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dying,

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but his

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approached cuisine with something because he didn't work

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the regular schedule. He had time to to

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talk to me, and I was, you know,

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25 years old, and and we was... We

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would be able to take a break in

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the afternoon and drink his teas.

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And so he would sometimes fix me something.

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He couldn't eat because of his cancer. I

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mean, he He needed to eat, like milk

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trick milkshake deep weight on, but he was

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my first mentor, this Japanese chef named Tokyo

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Su.

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And his his, you know, never had a

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Cookbook, never was on Tv, but, man he

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knew his stuff, and he had a huge

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effect on me and and and and I

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think he opened to me up the idea

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of of eastern

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foods early on Eastern ingredients. And so that

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was really big.

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You know, obviously, we are going to jump

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because so I cannot spend, you know, all

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the time where I should, you know, really,

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that can every step you know, of your

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car year because you had, a fantastic career,

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but long, you know, you add... You have

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been credited, you know, to

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with pure... Pioneering like, the new world cuisine.

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So what will inspired you to develop, you

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know, this unique style.

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Timing was really good. America was going through

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a a big change around 19

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76 with

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the Bi, And I think Americans were beginning

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to think of themselves as having... You know,

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they were looking to to

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have have

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their own style of cuisine in the restaurants.

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We, you know, we had a huge period

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of

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of of European

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cuisine being the most wanted.

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But we began to see the Southwestern Cuisine

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food movement, New Orleans,

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things like this, California food movement, obviously,

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being in Key west, I

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I was very fascinated by what was being

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done in the United States with people interpreting

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food the way they were interpreting it, and

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it occurred me that

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we were ripe for doing the same thing

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in South Florida. And so my timing was

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was was such that I decided that as

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opposed to going somewhere else and being part

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of part of the Southwestern food movement or

270
00:10:16,053 --> 00:10:18,204
the California from. I decided to stick my

271
00:10:18,204 --> 00:10:20,036
flag in the ground here in Florida ends.

272
00:10:20,355 --> 00:10:21,413
And and and

273
00:10:21,883 --> 00:10:22,994
and with my menus,

274
00:10:23,549 --> 00:10:25,398
try to give voice to

275
00:10:25,850 --> 00:10:26,088
displace.

276
00:10:26,723 --> 00:10:29,127
And this was really like the the confluence

277
00:10:29,420 --> 00:10:29,920
of

278
00:10:30,309 --> 00:10:33,100
what's what's happening with the local ingredients and

279
00:10:33,100 --> 00:10:35,095
obviously seafood food ingredients, you know, in Florida,

280
00:10:35,254 --> 00:10:37,806
but as well, the influences for what Cuba,

281
00:10:37,966 --> 00:10:41,093
the caribbean beans and Latin America. That's a

282
00:10:41,093 --> 00:10:42,153
little bit that,

283
00:10:42,532 --> 00:10:45,329
you know, palette that you play with. Absolutely.

284
00:10:45,649 --> 00:10:47,167
I think it I was really lucky also

285
00:10:47,167 --> 00:10:49,745
to landed first in key west where

286
00:10:50,537 --> 00:10:51,994
very... There there wasn't

287
00:10:52,929 --> 00:10:53,429
cosmopolitan

288
00:10:53,965 --> 00:10:55,719
dining. They're... You know, there... It was really...

289
00:10:55,879 --> 00:10:58,031
You know, it was really more rustic in

290
00:10:58,111 --> 00:10:59,963
Key west. And that was good because it

291
00:10:59,963 --> 00:11:01,481
it gave me a chance to see cuban

292
00:11:01,481 --> 00:11:02,201
food straight up,

293
00:11:03,240 --> 00:11:06,037
Food, haitian food, and I was still, you

294
00:11:06,037 --> 00:11:08,035
know, very, very young and very, very green.

295
00:11:08,448 --> 00:11:10,750
But going to even the grocery store and

296
00:11:10,750 --> 00:11:12,735
and seeing the condiments that would been on

297
00:11:12,735 --> 00:11:14,402
the shelves for the for the families and

298
00:11:14,402 --> 00:11:15,934
the way they would cook because

299
00:11:16,243 --> 00:11:19,440
of their their long ties between Cuba

300
00:11:19,813 --> 00:11:22,828
and bahamas, and especially. And then when I

301
00:11:22,828 --> 00:11:25,782
got to to Miami, it accelerated greatly because

302
00:11:25,782 --> 00:11:27,849
there were so many more influences from the

303
00:11:27,929 --> 00:11:31,905
Latin countries here in Miami and also became

304
00:11:31,905 --> 00:11:34,234
fodder for me to to

305
00:11:35,103 --> 00:11:37,336
differentiate myself from the cooking that was happening

306
00:11:37,336 --> 00:11:38,772
in other parts of the world.

307
00:11:41,739 --> 00:11:44,776
So I mean, preparing this conversation, I've read

308
00:11:44,776 --> 00:11:47,573
that as it back in 19 93. So

309
00:11:47,653 --> 00:11:49,571
I was not even considering coming to the

310
00:11:49,810 --> 00:11:52,938
Us. But you you describe that the southern

311
00:11:52,938 --> 00:11:55,673
tip, you know, of Florida being the culinary

312
00:11:55,731 --> 00:11:59,012
nexus, Mh. Connecting like various you know, rich

313
00:11:59,012 --> 00:12:01,390
culture cuisine that you just described? Mh. So

314
00:12:01,390 --> 00:12:04,481
now if you fall, fast forward today, how

315
00:12:04,481 --> 00:12:06,803
do you feel about, you that statement, you

316
00:12:06,803 --> 00:12:08,641
know, today, and do you think that he's,

317
00:12:08,961 --> 00:12:10,160
has change evolved?

318
00:12:10,799 --> 00:12:11,918
What's your thoughts about it?

319
00:12:12,877 --> 00:12:14,635
Oh, very much. I think, you know, I

320
00:12:14,635 --> 00:12:17,042
think we continue to change to evolve. And

321
00:12:17,042 --> 00:12:19,353
if we don't, we'll get run over. Mh.

322
00:12:20,867 --> 00:12:22,780
Yeah. That that that quote lives on the

323
00:12:22,780 --> 00:12:24,235
bank... Has lived on the back of my

324
00:12:24,235 --> 00:12:26,154
menus for many, many years, The map quote

325
00:12:26,154 --> 00:12:27,835
is what we call it for short, and

326
00:12:27,835 --> 00:12:29,434
it just came to me in a conversation

327
00:12:29,434 --> 00:12:31,206
with a friend, you know, using the map

328
00:12:31,206 --> 00:12:32,880
of the world as a table clock was

329
00:12:32,880 --> 00:12:33,438
the metaphor.

330
00:12:33,917 --> 00:12:35,910
Yeah. I think that emmanuel, I think that

331
00:12:35,910 --> 00:12:38,302
being located here at the tip of Southern

332
00:12:38,382 --> 00:12:38,701
Florida.

333
00:12:39,353 --> 00:12:40,148
Gives us a real...

334
00:12:41,578 --> 00:12:43,327
It's like being in a at a lighthouse

335
00:12:43,327 --> 00:12:44,598
in a way we're able to look out

336
00:12:44,598 --> 00:12:47,641
and see and and and be affected by

337
00:12:47,697 --> 00:12:49,935
so much South American and Central America, and

338
00:12:49,935 --> 00:12:52,315
the Caribbean all of that. I mean, I

339
00:12:52,315 --> 00:12:53,664
think it was my fifth or 6 cookbook

340
00:12:53,664 --> 00:12:54,798
book, I wrote called

341
00:12:55,171 --> 00:12:55,964
New World Kitchen.

342
00:12:57,093 --> 00:12:59,267
That I I went... You know, I I

343
00:12:59,405 --> 00:13:00,303
that book covers

344
00:13:00,680 --> 00:13:03,652
recipes from over 30 countries. So that was

345
00:13:03,710 --> 00:13:05,878
a huge learning curve for me. And and

346
00:13:05,958 --> 00:13:07,792
I... And and it was a great opportunity

347
00:13:07,792 --> 00:13:08,850
for me to learn

348
00:13:09,706 --> 00:13:12,578
from the community because by going around to

349
00:13:12,578 --> 00:13:14,652
the restaurants and the markets here in South

350
00:13:14,811 --> 00:13:15,130
Florida,

351
00:13:15,782 --> 00:13:17,454
I got much more deeply into it than

352
00:13:17,613 --> 00:13:19,365
I... And than if I had not written

353
00:13:19,365 --> 00:13:21,855
that book and I maintained sort of the

354
00:13:21,912 --> 00:13:24,156
isolation of the kitchen. Because In many ways,

355
00:13:24,315 --> 00:13:26,383
when you're a professional chef, you know, there's...

356
00:13:26,621 --> 00:13:28,450
I think there's a mythology that you're... You

357
00:13:28,450 --> 00:13:29,882
know, the people think that you're, you know,

358
00:13:30,041 --> 00:13:31,552
you're always flying here and there,

359
00:13:32,204 --> 00:13:32,704
And

360
00:13:33,081 --> 00:13:35,395
really, much of your life is built around

361
00:13:35,395 --> 00:13:37,868
getting ready for service and in and developing

362
00:13:37,868 --> 00:13:40,114
your menus and getting the the product in

363
00:13:40,114 --> 00:13:42,024
and all of those different things that take

364
00:13:42,024 --> 00:13:44,492
time, but by writing the book while at

365
00:13:44,492 --> 00:13:47,766
the restaurant and able to put the... Put

366
00:13:47,766 --> 00:13:51,174
menu items together from the research, just gave

367
00:13:51,174 --> 00:13:53,314
me a greater opportunity to dive in more

368
00:13:53,314 --> 00:13:53,948
and more deeply.

369
00:13:54,838 --> 00:13:57,312
How how would you define and and describe

370
00:13:57,312 --> 00:13:59,308
your your culinary philosophy,

371
00:13:59,946 --> 00:14:01,542
you know, and how it evolves you know,

372
00:14:01,861 --> 00:14:04,672
over the years? Early on, III think I

373
00:14:04,672 --> 00:14:06,669
was really struck by... I've been very much

374
00:14:06,669 --> 00:14:08,986
affected by writers and song writers. People who

375
00:14:08,986 --> 00:14:09,146
could...

376
00:14:10,119 --> 00:14:12,107
Who could who could put down on paper

377
00:14:12,107 --> 00:14:14,812
and thought at least, you know, the the

378
00:14:14,812 --> 00:14:15,448
idea of bringing...

379
00:14:17,372 --> 00:14:20,150
Stories to life, really important. And and and

380
00:14:20,150 --> 00:14:22,293
and and some of the writers including Thornton

381
00:14:22,451 --> 00:14:24,570
Wilder who wrote our town and I just

382
00:14:24,928 --> 00:14:26,442
I was in that play in high school

383
00:14:26,601 --> 00:14:27,956
A as a very young person in high

384
00:14:27,956 --> 00:14:29,390
school. And so I kinda get a chance...

385
00:14:29,629 --> 00:14:32,121
I had a chance to really delve into

386
00:14:32,338 --> 00:14:34,465
the place of that, which is

387
00:14:34,981 --> 00:14:37,442
kind of arc cane. But Faulkner in particular,

388
00:14:37,600 --> 00:14:39,823
as an American writer and in in some

389
00:14:39,823 --> 00:14:42,523
degree hemingway many too. But Faulkner, almost all

390
00:14:42,523 --> 00:14:43,499
of his is

391
00:14:43,808 --> 00:14:46,033
his stories to place in a single county.

392
00:14:46,589 --> 00:14:50,108
And and and by bearing down on that

393
00:14:50,323 --> 00:14:52,071
specifics of South Florida,

394
00:14:52,643 --> 00:14:54,951
me from Key west through Miami and Now

395
00:14:55,269 --> 00:14:58,533
Orlando, but by focusing on Florida, I I

396
00:14:58,533 --> 00:15:00,100
feel like I was able to give much

397
00:15:00,219 --> 00:15:03,161
greater, get much greater into the depth of

398
00:15:03,161 --> 00:15:03,320
it.

399
00:15:04,115 --> 00:15:06,182
And and enjoy watching a a piece of

400
00:15:06,182 --> 00:15:08,583
your... 1 of your earlier interviews with with

401
00:15:08,583 --> 00:15:10,976
nina Compton who spent time... Yeah. Which... Yeah.

402
00:15:11,136 --> 00:15:12,970
That's... She mentioned you as, you know, as

403
00:15:12,970 --> 00:15:15,921
her mentor. Yeah. Of kind. Yeah. I mean...

404
00:15:16,081 --> 00:15:17,756
But her... In her story, as you know

405
00:15:17,756 --> 00:15:20,316
from from, not only... I'm... Your your research,

406
00:15:20,396 --> 00:15:21,986
which you must do a lot of for

407
00:15:21,986 --> 00:15:24,291
your shows because I've seen some of the

408
00:15:24,291 --> 00:15:26,596
some of these shows from her from your

409
00:15:26,596 --> 00:15:28,439
research, you know, you know, how San lucia

410
00:15:28,439 --> 00:15:29,257
was so

411
00:15:29,869 --> 00:15:32,887
it remains a giant effect on her. I

412
00:15:32,887 --> 00:15:34,634
tried to do the same thing. I I

413
00:15:34,634 --> 00:15:36,461
tried to teach her that, and I think

414
00:15:36,461 --> 00:15:36,961
she

415
00:15:37,508 --> 00:15:39,655
did learn very very well. But I I

416
00:15:39,655 --> 00:15:41,246
tried to do the same thing with the

417
00:15:41,246 --> 00:15:43,154
others that have come through my kitchens and

418
00:15:43,154 --> 00:15:44,824
aren't in my kitchen now, but I tried

419
00:15:44,824 --> 00:15:47,233
to get them to understand how

420
00:15:47,623 --> 00:15:49,855
much it matters to what we put on

421
00:15:49,855 --> 00:15:51,768
our menu needs to tell the story of

422
00:15:51,768 --> 00:15:54,580
where we are. And with new cuisine

423
00:15:54,957 --> 00:15:55,457
representing

424
00:15:55,849 --> 00:15:58,798
the idea of how Columbus came here in

425
00:15:58,798 --> 00:16:01,588
search of India and the shorter route to

426
00:16:01,588 --> 00:16:03,262
the spice markets so he could, you know,

427
00:16:03,422 --> 00:16:05,928
make money. For the cancun queen of Spain

428
00:16:06,065 --> 00:16:08,795
by doing so, how how those

429
00:16:09,489 --> 00:16:12,298
the reverberation in history were extraordinary

430
00:16:13,009 --> 00:16:15,009
and we can... We have so much to...

431
00:16:15,410 --> 00:16:17,429
So much materials to work with by

432
00:16:18,129 --> 00:16:19,350
utilizing that

433
00:16:19,809 --> 00:16:20,690
that point of view.

434
00:16:21,662 --> 00:16:23,250
I know I, 1 for a long time

435
00:16:23,250 --> 00:16:25,155
about all these things. So rein me in

436
00:16:25,155 --> 00:16:27,140
with your next question. No. No. No. No.

437
00:16:27,378 --> 00:16:29,857
III think it's fascinating, and you know, I

438
00:16:29,857 --> 00:16:31,373
had a lot of guests on the show

439
00:16:31,373 --> 00:16:33,845
that's we're exactly talking about, like, you know,

440
00:16:33,925 --> 00:16:35,999
the same philosophy of fee and and really

441
00:16:35,999 --> 00:16:38,972
anchoring their their approach to cooking

442
00:16:39,284 --> 00:16:41,599
with, like, the the roots of the place

443
00:16:41,599 --> 00:16:43,535
that's, you know, they decided to

444
00:16:43,913 --> 00:16:46,388
locate, you know, their their restaurants. So... But

445
00:16:46,547 --> 00:16:48,954
I always like to have a specific example.

446
00:16:49,192 --> 00:16:50,489
So can you,

447
00:16:50,864 --> 00:16:54,128
maybe illustrate, you know, that specific, you know,

448
00:16:54,446 --> 00:16:55,774
approach, you know, with

449
00:16:56,214 --> 00:16:57,993
unique ingredients that you

450
00:16:58,372 --> 00:17:00,370
identified throughout the years, you know, in from

451
00:17:00,529 --> 00:17:01,169
South Florida?

452
00:17:02,288 --> 00:17:04,765
Yes. Actually, I... That's an excellent question. If

453
00:17:04,925 --> 00:17:06,535
I have known about it, I probably would

454
00:17:06,535 --> 00:17:09,825
have had this list of 16 ingredients, because

455
00:17:10,681 --> 00:17:12,515
during 1 point, My career I was teaching

456
00:17:12,515 --> 00:17:15,075
also at Miami dade College, And and they

457
00:17:15,075 --> 00:17:17,138
asked me to to come up with some

458
00:17:17,138 --> 00:17:19,359
some essay material if you will. And so,

459
00:17:19,517 --> 00:17:22,080
yes. That is this the the the the

460
00:17:23,027 --> 00:17:24,086
the discovery

461
00:17:24,623 --> 00:17:27,735
of these dishes, and the vocabulary that goes

462
00:17:27,735 --> 00:17:29,730
with these dishes was very influential to me.

463
00:17:30,143 --> 00:17:31,573
When you asked that question and the first

464
00:17:31,573 --> 00:17:33,322
thing that entered my mind was Mo.

465
00:17:33,878 --> 00:17:35,706
I had no idea what Mo was when

466
00:17:35,786 --> 00:17:37,296
I was kid growing up in the Midwest,

467
00:17:37,868 --> 00:17:40,101
But, you know, I I learned that it

468
00:17:40,101 --> 00:17:42,015
was something that was treated with reference, by

469
00:17:42,015 --> 00:17:44,169
the people, especially Caribbean people.

470
00:17:44,966 --> 00:17:47,952
And and but being the person I am

471
00:17:48,247 --> 00:17:48,747
not

472
00:17:49,282 --> 00:17:51,350
not sort of like formatted by, you know,

473
00:17:51,509 --> 00:17:53,759
the rigid rules of of a family

474
00:17:54,149 --> 00:17:55,820
saying, well, this is how you use mo

475
00:17:55,820 --> 00:17:57,253
and this is the only way you use

476
00:17:57,253 --> 00:17:59,164
mo. This is the way your grandmother and

477
00:17:59,164 --> 00:18:01,074
her great grandmother and that brother. This is

478
00:18:01,074 --> 00:18:03,325
how they did it. I I was taken

479
00:18:03,325 --> 00:18:04,605
with the idea of it

480
00:18:05,404 --> 00:18:07,565
from an ingredient or from a sauce standpoint.

481
00:18:08,525 --> 00:18:10,444
But I was working with some shrimp 1

482
00:18:10,444 --> 00:18:10,605
day,

483
00:18:11,259 --> 00:18:13,759
and still not understanding why people were

484
00:18:14,380 --> 00:18:16,700
people who were native to hear Cuba were

485
00:18:16,700 --> 00:18:18,220
so in love with Yu,

486
00:18:18,874 --> 00:18:21,263
you know, boil... Many peep many guests may

487
00:18:21,502 --> 00:18:22,936
many blisters may not know, but you guys

488
00:18:22,936 --> 00:18:25,906
is, like a potato, like Caribbean potato. But

489
00:18:26,043 --> 00:18:26,543
in

490
00:18:26,999 --> 00:18:27,658
the Caribbean

491
00:18:28,690 --> 00:18:30,929
home cooking, you could would be, like, a

492
00:18:30,929 --> 00:18:31,429
boiled

493
00:18:31,970 --> 00:18:32,210
starch,

494
00:18:32,929 --> 00:18:35,329
dressed with mo. And to me, that was,

495
00:18:35,490 --> 00:18:35,650
like,

496
00:18:36,460 --> 00:18:37,968
what's the excitement there? But if you grow

497
00:18:37,968 --> 00:18:39,873
up with something, you know, if you grow

498
00:18:39,873 --> 00:18:41,142
up in the south, you're gonna have, you

499
00:18:41,142 --> 00:18:43,047
know, grits with some butter and salt and

500
00:18:43,047 --> 00:18:45,388
pepper, you're gonna be very happy. So many

501
00:18:45,841 --> 00:18:48,066
instances of this. But I was working with

502
00:18:48,066 --> 00:18:50,767
the the shrimp 1 day, and I... In

503
00:18:50,767 --> 00:18:52,674
my mind, I mean, we're cleaning the shrimp,

504
00:18:52,833 --> 00:18:54,677
taking you know, splitting it and taking the

505
00:18:54,677 --> 00:18:56,132
van out. And I

506
00:18:56,666 --> 00:18:57,620
somebody had made

507
00:18:58,018 --> 00:19:00,818
Yu for staff meal. And I thought, Well,

508
00:19:00,978 --> 00:19:02,653
but if I smashed up some You and

509
00:19:02,653 --> 00:19:05,526
put it into that that that wedge right

510
00:19:05,526 --> 00:19:07,143
there. And then

511
00:19:08,093 --> 00:19:10,644
krista, neil know, pan Crisp and then served

512
00:19:10,644 --> 00:19:12,817
it with mo. I'd have my ko,

513
00:19:13,273 --> 00:19:16,557
but act within the elegance and haute cuisine

514
00:19:16,557 --> 00:19:19,290
of the shrimp. And so there are many

515
00:19:19,348 --> 00:19:19,848
examples

516
00:19:20,225 --> 00:19:21,501
of that rushed 1,

517
00:19:22,219 --> 00:19:23,118
but if how

518
00:19:23,495 --> 00:19:25,112
through my through my minds

519
00:19:25,900 --> 00:19:27,488
imagination. Through the imagination of my mind, I

520
00:19:27,488 --> 00:19:30,448
was able to to sometimes twist things around

521
00:19:30,504 --> 00:19:32,567
keeping the roots of it there, but also,

522
00:19:33,220 --> 00:19:35,379
celebrating it in a slightly different way and

523
00:19:35,379 --> 00:19:36,599
and giving it a different

524
00:19:37,059 --> 00:19:37,460
feeling,

525
00:19:37,940 --> 00:19:38,440
different

526
00:19:39,139 --> 00:19:41,793
positioning. And that when it's done right, I

527
00:19:41,793 --> 00:19:44,097
think that the diner, even the diner who

528
00:19:44,097 --> 00:19:46,480
may have been a traditional will go. I've

529
00:19:46,480 --> 00:19:47,990
never had Uti like that. I've never had

530
00:19:47,990 --> 00:19:49,659
mobile like that and I noah,

531
00:19:50,389 --> 00:19:52,617
When my staff talks about something they never

532
00:19:52,617 --> 00:19:53,969
want me to take off the menu. That's

533
00:19:53,969 --> 00:19:54,765
1 of the top 5.

534
00:19:55,799 --> 00:19:57,333
And do you think that

535
00:19:58,043 --> 00:20:00,915
because you didn't grow up with Mo or

536
00:20:01,075 --> 00:20:01,394
Uc,

537
00:20:01,953 --> 00:20:04,686
then it allows you, you know, to

538
00:20:05,159 --> 00:20:07,415
have more freedom, you know, for creativity,

539
00:20:08,112 --> 00:20:10,427
you know, around those ingredients and come up

540
00:20:10,427 --> 00:20:12,342
with something, you know, outside of the box.

541
00:20:12,821 --> 00:20:13,321
Absolutely.

542
00:20:13,793 --> 00:20:15,065
I didn't grow up with, you know, you're

543
00:20:15,065 --> 00:20:16,654
from France. I didn't grow up with Fu.

544
00:20:16,893 --> 00:20:19,595
Nobody did. We... We weren't allowed to import

545
00:20:19,675 --> 00:20:20,787
Fa out the United States.

546
00:20:21,598 --> 00:20:23,985
Until around 19 90, you know, every every

547
00:20:23,985 --> 00:20:25,497
bit of fraud before that was in a

548
00:20:25,497 --> 00:20:28,203
can. But when when the law changed, and

549
00:20:28,362 --> 00:20:30,113
Fda allowed us has begin to use Fuck

550
00:20:30,113 --> 00:20:32,677
g well, I created something called my Down

551
00:20:32,677 --> 00:20:33,553
island French toast,

552
00:20:34,191 --> 00:20:36,262
and that is a a preparation that I

553
00:20:36,262 --> 00:20:37,776
don't think any Frenchman ever came up with.

554
00:20:38,429 --> 00:20:40,187
No. Why where is that 1? Because I

555
00:20:40,187 --> 00:20:41,625
don't think I've seen it this 1?

556
00:20:42,503 --> 00:20:44,900
It's a it's a mash up between my

557
00:20:44,900 --> 00:20:45,400
mother's

558
00:20:45,792 --> 00:20:47,861
way of making French toast, and most mother's

559
00:20:47,861 --> 00:20:49,611
way of making French toast for that matter.

560
00:20:49,849 --> 00:20:51,599
When you're when you have your mother's French

561
00:20:51,599 --> 00:20:53,759
toast. I mean, it's large in your memory

562
00:20:53,759 --> 00:20:55,425
and large in your heart. And so I

563
00:20:55,425 --> 00:20:56,932
kept that part of it, but as opposed

564
00:20:56,932 --> 00:20:59,074
to just serving the pieces of bread that

565
00:20:59,074 --> 00:21:00,582
had been dipped in egg and grid,

566
00:21:01,232 --> 00:21:03,299
in between the bread, which in this case

567
00:21:03,299 --> 00:21:03,855
is B,

568
00:21:04,411 --> 00:21:05,309
I had marinated

569
00:21:05,921 --> 00:21:06,421
fa

570
00:21:06,796 --> 00:21:08,147
in in triple sec,

571
00:21:08,719 --> 00:21:10,713
with the nutmeg and cl,

572
00:21:11,271 --> 00:21:14,004
and and vanilla bean and zest of orange

573
00:21:14,541 --> 00:21:17,492
and let that sit overnight, and then take

574
00:21:17,492 --> 00:21:18,231
out the marinade

575
00:21:18,703 --> 00:21:19,821
these are on the wafers now.

576
00:21:20,619 --> 00:21:21,359
Sear it

577
00:21:21,896 --> 00:21:22,396
and

578
00:21:22,854 --> 00:21:23,833
keep that beautiful

579
00:21:24,929 --> 00:21:25,429
butter,

580
00:21:26,127 --> 00:21:26,627
texture

581
00:21:27,338 --> 00:21:29,326
and then put that between the slices of

582
00:21:29,326 --> 00:21:31,711
the French toast. And then for the sauce

583
00:21:31,711 --> 00:21:33,460
instead of a maple syrup, I made a

584
00:21:33,778 --> 00:21:36,561
a savory passion fruit caramel sauce. Oh, wow.

585
00:21:37,290 --> 00:21:38,875
And so it's it's kind of a it's

586
00:21:38,875 --> 00:21:39,613
kind of a

587
00:21:40,540 --> 00:21:43,472
a brunch dish, but people, you know, they...

588
00:21:43,868 --> 00:21:46,433
Yeah. They have a... Fantastic. I've had people

589
00:21:46,433 --> 00:21:47,231
commitment for dessert.

590
00:21:48,427 --> 00:21:50,820
Oh, yeah. Yeah. Yeah no. I can't Understand

591
00:21:50,820 --> 00:21:52,654
that. Yeah. Yeah And every fact now, we

592
00:21:52,654 --> 00:21:55,304
find friends some places that have 4 going

593
00:21:55,304 --> 00:21:57,941
ice cream. Boys? Yeah. For. So, yeah, Why

594
00:21:57,941 --> 00:22:00,338
not. Oh, yeah. That sounds delicious. By the

595
00:22:00,338 --> 00:22:01,697
way. You love to try it.

596
00:22:03,056 --> 00:22:03,535
I'm.

597
00:22:05,302 --> 00:22:06,654
I said to you, I'm not going to

598
00:22:06,654 --> 00:22:08,961
be there, you know, not in not in

599
00:22:08,961 --> 00:22:10,018
few days. So

600
00:22:13,112 --> 00:22:15,912
generally speaking that's what are your main source

601
00:22:15,967 --> 00:22:18,187
is of of inspiration when you create, like,

602
00:22:18,425 --> 00:22:20,170
you know, creating deck dish on the menu?

603
00:22:22,013 --> 00:22:23,229
Memory and

604
00:22:24,320 --> 00:22:25,514
produce, the ingredients,

605
00:22:26,628 --> 00:22:28,856
nature, that, you know, the things whether it's

606
00:22:28,856 --> 00:22:29,436
a beautiful

607
00:22:30,544 --> 00:22:33,444
Sc up or it's some herbs or it's

608
00:22:33,664 --> 00:22:35,744
the memory of things that, you know, that

609
00:22:35,744 --> 00:22:38,319
that I've experienced before. I You know, I

610
00:22:38,319 --> 00:22:40,880
sometimes think of my my brain as a

611
00:22:40,880 --> 00:22:43,200
culinary box, and there's all this stuff up

612
00:22:43,200 --> 00:22:44,740
there and all I have to do is

613
00:22:44,880 --> 00:22:47,220
call on the memory for those things and

614
00:22:47,849 --> 00:22:49,277
because I've cooked for... You know,

615
00:22:50,309 --> 00:22:51,816
I've cooked for so many years. I've been

616
00:22:51,816 --> 00:22:53,323
cooking for 50 years.

617
00:22:54,769 --> 00:22:56,950
So I've soaked me in memories of... And

618
00:22:57,009 --> 00:22:59,490
it's it's memory muscle. It's not just a

619
00:22:59,490 --> 00:23:01,329
memory like, oh, I remember being a kid

620
00:23:01,329 --> 00:23:02,609
to being in a bike. It's not just

621
00:23:02,609 --> 00:23:04,303
like, it's remembering...

622
00:23:04,703 --> 00:23:07,339
You're remembering, like, it's sort of a process

623
00:23:07,339 --> 00:23:07,839
of

624
00:23:08,378 --> 00:23:09,736
choosing where you're going,

625
00:23:11,589 --> 00:23:13,506
I'd like some vanilla with that. Or, I'd

626
00:23:13,506 --> 00:23:15,503
like some hot sauce with that. Or alright?

627
00:23:15,663 --> 00:23:17,181
No Not that. I wouldn't let use that.

628
00:23:17,341 --> 00:23:19,530
I would use this instead. It's like a

629
00:23:19,586 --> 00:23:22,287
musician moving notes around in their mind before

630
00:23:22,287 --> 00:23:22,787
they

631
00:23:23,160 --> 00:23:23,875
release the song.

632
00:23:24,828 --> 00:23:26,575
I I want to talk to you about,

633
00:23:26,734 --> 00:23:27,711
you know, the

634
00:23:28,895 --> 00:23:31,363
the Tv show that you had the... There

635
00:23:31,363 --> 00:23:33,274
was, like, a hit on the Amazon Prime.

636
00:23:33,831 --> 00:23:36,060
You know, the Norman Florida kitchen. So Yeah.

637
00:23:36,394 --> 00:23:39,132
So what inspired you to to create this

638
00:23:39,271 --> 00:23:41,668
series and, you know, what what do you

639
00:23:41,668 --> 00:23:43,826
hope like, the viewers, you know, to take

640
00:23:43,826 --> 00:23:44,305
away from it?

641
00:23:45,117 --> 00:23:46,625
It always comes back to the same thing

642
00:23:46,625 --> 00:23:48,372
and whether it's through the books or through

643
00:23:48,372 --> 00:23:50,356
my radio show that I did for years

644
00:23:50,356 --> 00:23:52,897
not like your radio show different. But it's

645
00:23:52,897 --> 00:23:53,715
always about

646
00:23:54,898 --> 00:23:57,282
sharing the excitement of cooking that I want

647
00:23:57,282 --> 00:23:59,348
to convey to them. In the... When I

648
00:23:59,348 --> 00:24:01,017
was given the opportunity to do this shell

649
00:24:01,017 --> 00:24:03,918
norman Florida kitchen, it was It was through

650
00:24:04,136 --> 00:24:04,955
Blacks stone

651
00:24:05,493 --> 00:24:08,067
products which they make beautiful grid

652
00:24:08,445 --> 00:24:10,280
and that's outdoor cooking equipment.

653
00:24:10,774 --> 00:24:13,167
And so the person who is 1 of

654
00:24:13,167 --> 00:24:16,437
the main content creators for Blacks stone, Nathan

655
00:24:16,596 --> 00:24:18,351
Lip, but he and I met years ago

656
00:24:18,351 --> 00:24:20,265
at 1 of the food shows in Atlanta,

657
00:24:20,837 --> 00:24:23,297
and get much younger than me kind of

658
00:24:23,297 --> 00:24:24,908
a fan. He told me and,

659
00:24:25,440 --> 00:24:26,789
you know, of my books and things like

660
00:24:26,789 --> 00:24:29,224
that. Well, his life evolved and he became

661
00:24:29,424 --> 00:24:31,494
move from being a chef to being more

662
00:24:31,494 --> 00:24:34,202
of a a video creation person. And so

663
00:24:34,202 --> 00:24:35,954
he asked me if I would be interested

664
00:24:35,954 --> 00:24:38,676
in doing some series with them, And so

665
00:24:38,676 --> 00:24:40,289
that's how that got...

666
00:24:40,743 --> 00:24:43,286
That's how that began. But we always... I

667
00:24:43,286 --> 00:24:44,717
mean, he knew and I knew that if

668
00:24:44,876 --> 00:24:46,148
I was gonna do that, I was gonna

669
00:24:46,148 --> 00:24:47,834
do it around my subject, match which is

670
00:24:47,834 --> 00:24:48,552
gonna be Florida,

671
00:24:49,111 --> 00:24:50,707
and New world cuisine,

672
00:24:51,186 --> 00:24:53,581
fusion cuisine, but at a on a home

673
00:24:53,581 --> 00:24:55,576
cooking level. I mean, I'm not trying to

674
00:24:55,576 --> 00:24:56,476
do dishes

675
00:24:56,868 --> 00:24:59,179
for this thing that would be, you know,

676
00:24:59,975 --> 00:25:01,808
with a group of 12 chefs, you know,

677
00:25:02,127 --> 00:25:02,844
sporting tweezers.

678
00:25:04,371 --> 00:25:05,960
So I mean, the the the places, you

679
00:25:05,960 --> 00:25:08,343
know, that covered from, you know, from Key

680
00:25:08,343 --> 00:25:10,805
west to Little Havana and so on. So

681
00:25:10,805 --> 00:25:12,338
how how did you come up with

682
00:25:12,649 --> 00:25:15,121
like, the... Those specific recipes and and the

683
00:25:15,121 --> 00:25:15,999
location that are featured.

684
00:25:18,312 --> 00:25:19,827
It's just kind of a natural flow, you

685
00:25:19,827 --> 00:25:21,422
know, being in the right, you know, being

686
00:25:21,422 --> 00:25:23,508
in Key west, when you know, we touched

687
00:25:23,508 --> 00:25:25,098
on the key lime pie, and we were

688
00:25:25,098 --> 00:25:27,166
out there fish... With the fishermen fishermen, and,

689
00:25:27,325 --> 00:25:29,631
jade, those things are really organic. They just

690
00:25:29,631 --> 00:25:30,688
happened there is

691
00:25:31,078 --> 00:25:33,070
you've got so much material that you've already

692
00:25:33,070 --> 00:25:34,823
got, you know, you've... In your rep repertoire

693
00:25:34,823 --> 00:25:36,815
and when you're in a... Well, like, when

694
00:25:36,815 --> 00:25:38,010
we I don't know if you saw this

695
00:25:38,010 --> 00:25:40,161
1 part where we're a Asian market, and

696
00:25:40,241 --> 00:25:42,328
I bought I got some some King Trumpet

697
00:25:42,328 --> 00:25:45,517
mushrooms, and I'd made a barbecue. I'm not

698
00:25:45,517 --> 00:25:48,148
a miso barbecue for carrots. And and all

699
00:25:48,148 --> 00:25:50,074
those were not ideas that we went in

700
00:25:50,074 --> 00:25:51,903
ahead of going to that market is by

701
00:25:51,903 --> 00:25:54,050
really. Not like being in the market and

702
00:25:54,050 --> 00:25:54,289
going...

703
00:25:55,084 --> 00:25:57,493
Okay. Let's get the stuff, now how is

704
00:25:57,963 --> 00:25:59,000
normally Van can gonna...

705
00:25:59,797 --> 00:26:01,471
How is he going to interpret those products?

706
00:26:02,507 --> 00:26:05,378
Okay? So do you have any behind the

707
00:26:05,378 --> 00:26:07,801
scenes stories or memorable moments

708
00:26:08,332 --> 00:26:10,712
when you were filming, you know, that there.

709
00:26:11,347 --> 00:26:13,171
Well, I'll tell you. For most of those...

710
00:26:13,503 --> 00:26:15,408
Things. They... If they read the memoir, they're

711
00:26:15,408 --> 00:26:17,551
gonna read stories like what the night I

712
00:26:17,551 --> 00:26:19,717
fell out of Jimmy Buffett window. Meeting

713
00:26:20,249 --> 00:26:21,701
Tennessee Williams after

714
00:26:22,407 --> 00:26:24,316
a play that we were at a party

715
00:26:24,316 --> 00:26:25,907
at this house and he kissed me, and

716
00:26:25,907 --> 00:26:27,418
there's a lot of things that were in

717
00:26:27,418 --> 00:26:29,566
the memory that were... They might not expect

718
00:26:29,566 --> 00:26:31,724
for, you know, a serious chef.

719
00:26:37,999 --> 00:26:39,829
You you have been, obviously in the query

720
00:26:39,829 --> 00:26:42,693
scene, you know, for decades aids. And you

721
00:26:42,693 --> 00:26:44,602
have seen a lot of trends, you know,

722
00:26:44,841 --> 00:26:46,535
come come and go. So

723
00:26:47,163 --> 00:26:49,069
what's your take on the the current states,

724
00:26:49,149 --> 00:26:50,976
you know, on the... In the food industry

725
00:26:50,976 --> 00:26:51,135
today?

726
00:26:53,279 --> 00:26:55,106
That's a good question. That's a big question.

727
00:26:55,345 --> 00:26:57,428
You know, I feel real I was really...

728
00:26:57,986 --> 00:26:59,741
I've used this term lucky a few times

729
00:26:59,741 --> 00:27:01,735
in this conversation emmanuel, but I still feel

730
00:27:01,735 --> 00:27:03,888
like that's it's the right term. I feel

731
00:27:03,888 --> 00:27:05,563
really lucky to be in the in the

732
00:27:05,563 --> 00:27:07,253
in the in the sweep of time that

733
00:27:07,413 --> 00:27:08,073
I've been

734
00:27:08,690 --> 00:27:11,244
involved with and remain involved with. In that,

735
00:27:12,282 --> 00:27:14,996
American cuisine really found its voice for the

736
00:27:14,996 --> 00:27:15,496
first

737
00:27:15,969 --> 00:27:18,123
time in in the ways that it did

738
00:27:18,123 --> 00:27:20,517
in in the seventies eighties and nineties,

739
00:27:23,324 --> 00:27:24,998
nothing can stay the same. I mean,

740
00:27:25,874 --> 00:27:28,664
the success of the business, the, you know,

741
00:27:28,823 --> 00:27:29,323
the

742
00:27:29,859 --> 00:27:31,190
chefs becoming famous

743
00:27:31,626 --> 00:27:34,087
enough to have restaurants in 12 different places

744
00:27:34,087 --> 00:27:35,619
in the world to have

745
00:27:35,992 --> 00:27:37,739
products to have all of these things. This

746
00:27:37,739 --> 00:27:38,557
was not even

747
00:27:39,104 --> 00:27:40,774
you know, there this could not almost have

748
00:27:40,774 --> 00:27:43,239
been imagined back in the 19 sixties or

749
00:27:43,239 --> 00:27:44,034
something like that.

750
00:27:45,227 --> 00:27:47,707
III feel a little bit sorry for in

751
00:27:47,707 --> 00:27:49,617
some ways for the chefs who are are...

752
00:27:50,651 --> 00:27:52,242
I mean in their thirties right now or

753
00:27:52,242 --> 00:27:53,776
forties right now because

754
00:27:54,484 --> 00:27:56,320
it's so much more of a crowded field

755
00:27:56,320 --> 00:27:58,394
and they're sort of up... Well, you know,

756
00:27:58,554 --> 00:28:00,389
it's it it's lost some of the innocence

757
00:28:00,389 --> 00:28:01,985
and some of the some of them...

758
00:28:02,880 --> 00:28:04,799
Just openness, I guess, you know, and there's

759
00:28:04,799 --> 00:28:07,680
so much competition for attention? You know, how

760
00:28:07,680 --> 00:28:10,375
many viewers do you have on Instagram or

761
00:28:10,494 --> 00:28:12,562
you know, you know, do you have an

762
00:28:12,562 --> 00:28:14,573
agent or all the things that I think

763
00:28:14,869 --> 00:28:17,119
change, you know, kinda changed the,

764
00:28:17,589 --> 00:28:18,089
this

765
00:28:18,549 --> 00:28:21,829
the simple beauty of it is is... Some

766
00:28:21,829 --> 00:28:23,990
that's some that's really being overrun, You know,

767
00:28:24,150 --> 00:28:26,001
and there's all, you know, this whole thing

768
00:28:26,001 --> 00:28:27,597
about the 50 best restaurants in the world.

769
00:28:27,757 --> 00:28:29,671
I mean, how that... What does... You know,

770
00:28:29,751 --> 00:28:31,506
what does it come from? What is your

771
00:28:31,506 --> 00:28:33,990
best? What like, somebody asking me my 50

772
00:28:33,990 --> 00:28:35,819
favorite songs of all time. I... You know,

773
00:28:35,979 --> 00:28:37,172
it'd be a list that I could make

774
00:28:37,172 --> 00:28:39,081
up, and the next day wouldn't be true

775
00:28:39,081 --> 00:28:41,245
anymore. You know, it's... We live in this

776
00:28:41,245 --> 00:28:43,472
other. We live in a naval gazing world

777
00:28:43,472 --> 00:28:45,143
in many ways that I and I think

778
00:28:45,143 --> 00:28:45,643
it's

779
00:28:46,018 --> 00:28:46,336
harder.

780
00:28:46,829 --> 00:28:48,498
For for the chefs who are in their,

781
00:28:48,578 --> 00:28:50,724
you know, doing earnest work they're in their

782
00:28:50,724 --> 00:28:52,393
thirties, their forties, and and and they're trying

783
00:28:52,393 --> 00:28:53,268
to do the best work of their lives.

784
00:28:53,347 --> 00:28:54,858
And then, of course, you know, when the

785
00:28:54,858 --> 00:28:57,601
pandemic came, I mean, what, what a giant

786
00:28:58,455 --> 00:29:00,685
kick in the guts, that was for for

787
00:29:00,685 --> 00:29:02,596
many of Men know, people who worked in

788
00:29:02,596 --> 00:29:04,667
my kitchens and we're by this time now

789
00:29:04,667 --> 00:29:06,751
have been I had their own restaurants, but

790
00:29:06,911 --> 00:29:08,899
I saw them having to put their their

791
00:29:08,899 --> 00:29:11,126
beautiful creations in a box to be able

792
00:29:11,126 --> 00:29:12,876
to sell it to somebody so they could

793
00:29:12,876 --> 00:29:13,432
stay afloat.

794
00:29:14,085 --> 00:29:16,244
You know, I I was... I didn't have

795
00:29:16,244 --> 00:29:17,605
to do that with when I was in

796
00:29:17,605 --> 00:29:18,105
the

797
00:29:18,484 --> 00:29:20,325
at that age for myself, and I my

798
00:29:20,325 --> 00:29:21,099
heart goes out

799
00:29:21,779 --> 00:29:24,440
But we are now, you know, thankfully, past

800
00:29:24,660 --> 00:29:25,299
those days.

801
00:29:25,779 --> 00:29:27,619
Yeah. But I think in many ways, we're,

802
00:29:27,700 --> 00:29:30,113
you know, we're, you know, the the... The

803
00:29:30,113 --> 00:29:32,268
hard thing now for is is to find

804
00:29:32,268 --> 00:29:34,502
the staff that we used to be able

805
00:29:34,502 --> 00:29:35,540
to get much more easily.

806
00:29:36,098 --> 00:29:37,077
You are mentioning

807
00:29:37,788 --> 00:29:38,685
you know, the

808
00:29:39,058 --> 00:29:41,224
the acceleration of things, the

809
00:29:41,597 --> 00:29:42,097
the,

810
00:29:43,264 --> 00:29:45,034
you know, the whole aspect of,

811
00:29:45,502 --> 00:29:46,534
being, you know,

812
00:29:47,805 --> 00:29:51,300
putting your fingerprint, you know, being exposed. And,

813
00:29:51,856 --> 00:29:53,523
at the same time, I see with the

814
00:29:53,523 --> 00:29:56,645
new generation of individuals, you know, this idea

815
00:29:56,645 --> 00:29:57,145
of

816
00:29:57,523 --> 00:29:59,679
moving fast you know, through their car year,

817
00:29:59,918 --> 00:30:02,813
and you were mentioning earlier in in our

818
00:30:03,031 --> 00:30:05,354
conversations that people need to take the time.

819
00:30:05,592 --> 00:30:06,546
Yeah. You know, to,

820
00:30:07,181 --> 00:30:09,803
develop their craft and and, you know, step

821
00:30:09,803 --> 00:30:12,758
by step, you know, elevate themselves. But it

822
00:30:12,758 --> 00:30:14,908
seems that with all the conversation that I

823
00:30:14,908 --> 00:30:17,320
have with the chef in there, the 30

824
00:30:17,537 --> 00:30:18,970
forties that you are mentioning,

825
00:30:19,687 --> 00:30:21,614
that in fact a hard time to keep,

826
00:30:21,773 --> 00:30:24,406
you know, some of their workforce because, you

827
00:30:24,406 --> 00:30:27,039
know, especially with what they see on Tv

828
00:30:27,039 --> 00:30:28,576
and chefs becoming

829
00:30:29,289 --> 00:30:31,766
more, let's say, less a blue collar job

830
00:30:31,766 --> 00:30:34,403
and more, you know, giving white color opportunities.

831
00:30:34,802 --> 00:30:37,450
They they want to accelerate and, you know,

832
00:30:37,529 --> 00:30:39,119
they don't want to stay too long in

833
00:30:39,119 --> 00:30:41,106
in 1 place. So what's what's your take

834
00:30:41,106 --> 00:30:42,855
on that? The only tool I have in

835
00:30:42,855 --> 00:30:44,150
the toolkit is

836
00:30:45,015 --> 00:30:46,842
that that I think really makes a big

837
00:30:46,842 --> 00:30:49,542
difference to them since I don't have the

838
00:30:49,542 --> 00:30:50,122
kind of

839
00:30:50,575 --> 00:30:52,584
money that, you know, you you could

840
00:30:52,894 --> 00:30:55,207
let's say, you know, a, a private chef

841
00:30:55,207 --> 00:30:57,121
could be paid a lot of money of

842
00:30:57,121 --> 00:30:59,434
who was working for, I don't know, a

843
00:30:59,434 --> 00:31:01,348
a vast hotel where they've got all kinds

844
00:31:01,348 --> 00:31:03,915
of convention business. Line cooks that make more

845
00:31:03,915 --> 00:31:06,307
money than than I could have trump making,

846
00:31:06,467 --> 00:31:09,736
you know, But we... But we'd offer manual

847
00:31:09,736 --> 00:31:10,874
more than anything else's

848
00:31:11,251 --> 00:31:11,411
education.

849
00:31:12,700 --> 00:31:13,416
Many of my...

850
00:31:14,053 --> 00:31:15,645
Many people who come to work with me,

851
00:31:16,281 --> 00:31:18,192
20 years ago would say the same thing

852
00:31:18,192 --> 00:31:20,118
over and over again, working with. Working at

853
00:31:20,197 --> 00:31:21,950
Norman was, like, culinary school,

854
00:31:22,587 --> 00:31:24,976
but I got paid to go. So I

855
00:31:24,976 --> 00:31:26,729
could... I know my time after time I,

856
00:31:27,127 --> 00:31:28,640
you come here and you're a line cook.

857
00:31:29,132 --> 00:31:30,798
You come 3 years from now, you're gonna

858
00:31:30,798 --> 00:31:32,384
be able to be a line cook who

859
00:31:32,384 --> 00:31:34,526
became a so chef, and then 2 more

860
00:31:34,526 --> 00:31:36,112
years, a so sushi chef who became the

861
00:31:36,112 --> 00:31:38,274
chef cuisine scene. You know, it's not like

862
00:31:38,274 --> 00:31:39,650
you're gonna go on the slow

863
00:31:40,026 --> 00:31:41,937
drift up to the middle class,

864
00:31:42,494 --> 00:31:44,406
you can, if you really work hard and

865
00:31:44,406 --> 00:31:46,254
you hit the books and you... Put in

866
00:31:46,254 --> 00:31:48,570
the time and you really pay attention. You

867
00:31:48,570 --> 00:31:51,047
can go from, you know, your hourly wage

868
00:31:51,047 --> 00:31:53,619
to a good living wage, and a good

869
00:31:53,619 --> 00:31:55,376
salary and the opportunity to maybe have your

870
00:31:55,376 --> 00:31:56,835
own place 1 day by

871
00:31:57,294 --> 00:31:58,812
the same way I did. I didn't... You

872
00:31:58,812 --> 00:32:00,191
know, I did it by

873
00:32:00,744 --> 00:32:01,619
work and reading.

874
00:32:04,167 --> 00:32:06,078
How do you stay relevant in this industry?

875
00:32:06,636 --> 00:32:08,308
You know, when you look back on all

876
00:32:08,308 --> 00:32:10,154
the years. You know, that you have been

877
00:32:10,154 --> 00:32:10,473
working.

878
00:32:11,110 --> 00:32:11,747
Stay curious.

879
00:32:12,783 --> 00:32:15,968
Okay? Absolutely. You know, that's that's been my

880
00:32:15,968 --> 00:32:17,880
fountain of youth when it comes to,

881
00:32:18,373 --> 00:32:20,709
not the physical world, but the spiritual world

882
00:32:20,847 --> 00:32:22,523
and the and the and the creative world

883
00:32:22,523 --> 00:32:24,677
is who remain curious. I mean,

884
00:32:25,967 --> 00:32:27,795
you know, there... You you have you have

885
00:32:27,795 --> 00:32:29,884
the opportunity every day that you're out in

886
00:32:29,940 --> 00:32:31,609
out in the world when you're in... Whether

887
00:32:31,609 --> 00:32:32,403
you're at a, you know,

888
00:32:33,134 --> 00:32:35,127
at the local grocery store or whether you're

889
00:32:35,127 --> 00:32:38,395
on a a fortunate trip to India, or

890
00:32:38,395 --> 00:32:40,707
whether you're reading an amazing book or you're

891
00:32:40,707 --> 00:32:41,207
having

892
00:32:41,597 --> 00:32:42,947
the chance to do a pop up with

893
00:32:42,947 --> 00:32:44,694
some friends you've never cope with before,

894
00:32:45,806 --> 00:32:46,782
asking questions,

895
00:32:47,791 --> 00:32:49,085
being, you know, being

896
00:32:49,634 --> 00:32:51,552
in ac, you know, I'm curious. I think

897
00:32:51,552 --> 00:32:53,150
this is this is the most important thing.

898
00:32:53,309 --> 00:32:53,969
I can

899
00:32:54,348 --> 00:32:55,946
some people... You know, it seems like they

900
00:32:55,946 --> 00:32:57,397
get to be 3 or 40 or 50

901
00:32:57,397 --> 00:32:58,904
years old, and they're like, okay. Well I

902
00:32:58,904 --> 00:32:59,856
know how to be a chef?

903
00:33:00,491 --> 00:33:02,395
Well, you know, why did you put it,

904
00:33:02,553 --> 00:33:03,902
you know? Why is that in a box?

905
00:33:04,060 --> 00:33:06,228
50 I mean, do you think that Faulkner

906
00:33:06,228 --> 00:33:07,744
said at 50. He knows how to be

907
00:33:07,744 --> 00:33:08,222
a writer?

908
00:33:08,781 --> 00:33:10,615
But it I've I think it was, like,

909
00:33:11,014 --> 00:33:13,088
Michel. Maybe it was a quote said I'm

910
00:33:13,088 --> 00:33:15,175
beginning to learn. I'm just we learn, you

911
00:33:15,175 --> 00:33:18,042
know? And and I... That is very striking

912
00:33:18,042 --> 00:33:20,033
to me. So of course, I know how

913
00:33:20,033 --> 00:33:22,104
to, you know, I can I can cook

914
00:33:22,104 --> 00:33:23,115
plenty? I can cook,

915
00:33:23,632 --> 00:33:25,223
you know, I've cooked for some amazing chefs.

916
00:33:25,859 --> 00:33:28,405
I've cooked for some amazing human beans, but

917
00:33:28,405 --> 00:33:29,837
my favorite thing to cook is the next

918
00:33:29,837 --> 00:33:32,634
thing. You said that you you cook for,

919
00:33:32,793 --> 00:33:34,167
you know, a lot of very

920
00:33:34,541 --> 00:33:36,368
well known, you know, individuals. Do you have,

921
00:33:36,448 --> 00:33:38,831
like, a 1 of the best memory of...

922
00:33:39,324 --> 00:33:41,259
Cooking for someone that's,

923
00:33:41,715 --> 00:33:44,266
you know, you got in mind? Yeah. Freddie

924
00:33:44,346 --> 00:33:46,976
Year day. Mh. Julia child.

925
00:33:48,268 --> 00:33:48,987
Maya angelo.

926
00:33:50,106 --> 00:33:52,023
Okay. Well, frances for Cop.

927
00:33:52,902 --> 00:33:54,280
I mean, there... I could

928
00:33:54,913 --> 00:33:57,146
Yeah. At least his log. I understand. And

929
00:33:57,146 --> 00:33:59,459
and bear in from different fields too not

930
00:33:59,459 --> 00:34:02,091
just, you know, not just cuisine, but artists,

931
00:34:02,410 --> 00:34:03,686
some that would be famous some I'm not,

932
00:34:03,846 --> 00:34:05,940
But some that were artists that would made

933
00:34:05,940 --> 00:34:08,099
a big difference to me that maybe not

934
00:34:08,099 --> 00:34:08,599
as,

935
00:34:09,380 --> 00:34:11,539
you know, name recognition is the ones I've

936
00:34:11,539 --> 00:34:13,275
just mentioned, But... So just

937
00:34:13,632 --> 00:34:15,460
you know, the the bubble of it, you

938
00:34:15,460 --> 00:34:17,367
know, I talked about Jimmy Buffett before. But,

939
00:34:17,526 --> 00:34:18,003
yeah, I mean,

940
00:34:19,036 --> 00:34:20,960
Jimmy lived next door where I was the

941
00:34:20,960 --> 00:34:22,319
chef for a while. So he... We fed

942
00:34:22,319 --> 00:34:24,079
him all glass of people. Yeah.

943
00:34:24,960 --> 00:34:27,300
What do you believe is, like, the legacy

944
00:34:27,359 --> 00:34:29,519
that you are leaving behind in the union

945
00:34:29,839 --> 00:34:31,132
Yards? I'm not leaving.

946
00:34:34,485 --> 00:34:36,560
I'm not seeing this, but what is the...

947
00:34:36,959 --> 00:34:39,129
What is like the, you know, the don't

948
00:34:39,129 --> 00:34:40,643
know if it's the ambition, but at least,

949
00:34:40,803 --> 00:34:42,876
you know, what you what you would like

950
00:34:42,876 --> 00:34:44,709
to leave as, you know, your fingerprints on

951
00:34:44,709 --> 00:34:46,543
your mark on the on the industry or

952
00:34:46,543 --> 00:34:46,941
the people...

953
00:34:47,514 --> 00:34:49,661
You know, to to keep in mind? Yes.

954
00:34:51,650 --> 00:34:53,081
I'm not saying that you are leaving. Right

955
00:34:53,081 --> 00:34:54,831
nuts. I had at all. I kidding.

956
00:34:56,119 --> 00:34:57,709
Who knows when we leave. We do not

957
00:34:57,709 --> 00:34:59,084
know. 1 word... I think

958
00:34:59,697 --> 00:35:01,924
emmanuel, I think for sure is a combination

959
00:35:01,924 --> 00:35:05,764
of he he gave voice to Florida. He

960
00:35:06,470 --> 00:35:08,293
He he wrote an essay that became a

961
00:35:08,293 --> 00:35:08,793
speech

962
00:35:09,561 --> 00:35:12,414
and a phrase that's called Fusion cooking that

963
00:35:12,414 --> 00:35:13,127
traveled the world.

964
00:35:13,859 --> 00:35:15,619
And it remains in the world 30 years

965
00:35:15,619 --> 00:35:15,859
later.

966
00:35:16,500 --> 00:35:18,099
He was a good he was a good

967
00:35:18,099 --> 00:35:19,940
teacher and a fair boss. You know, those

968
00:35:19,940 --> 00:35:21,619
are things I'd like to have people say.

969
00:35:24,348 --> 00:35:26,582
Very good. So I'm I'm going to switch

970
00:35:26,582 --> 00:35:29,236
to the the rapid fire question. So

971
00:35:29,708 --> 00:35:30,822
better You and I

972
00:35:31,300 --> 00:35:31,698
going on.

973
00:35:32,574 --> 00:35:34,962
Sorry. I better get some espresso or something.

974
00:35:36,315 --> 00:35:36,872
No don't worry.

975
00:35:37,525 --> 00:35:39,123
You you and I are going on a

976
00:35:39,123 --> 00:35:42,958
tasting tour in Miami. So where are you

977
00:35:42,958 --> 00:35:44,796
going to take me to 5 spots that

978
00:35:44,796 --> 00:35:46,395
you are going to take me to?

979
00:35:47,204 --> 00:35:47,919
Oh my gosh.

980
00:35:51,965 --> 00:35:52,703
I can't

981
00:35:53,076 --> 00:35:55,312
I can't play favorites. You know, but I

982
00:35:55,312 --> 00:35:57,214
mean I, but it doesn't have to be

983
00:35:57,214 --> 00:35:59,116
favorite, but that maybe places that you like

984
00:35:59,116 --> 00:36:01,097
to go as well, you know? And I

985
00:36:01,097 --> 00:36:02,777
can't if I mentioned a rest that Restaurant

986
00:36:02,777 --> 00:36:04,208
and there's gonna be 3 people that used

987
00:36:04,208 --> 00:36:05,558
to work with for me that are gonna

988
00:36:05,558 --> 00:36:07,544
be, like, how come you didn't mention my

989
00:36:07,544 --> 00:36:10,184
restaurant. You know, I... It's it's drunk this

990
00:36:10,184 --> 00:36:11,622
is not any a quick answer at all.

991
00:36:11,782 --> 00:36:13,700
But, yeah. I've been able to... I'm putting

992
00:36:13,700 --> 00:36:13,940
together...

993
00:36:15,218 --> 00:36:16,896
It's a a long answer sort of... I'm

994
00:36:16,896 --> 00:36:18,335
sorry, but it's gonna... I have to tell

995
00:36:18,335 --> 00:36:18,494
you,

996
00:36:19,146 --> 00:36:22,248
The Ja penn foundation is putting together a

997
00:36:22,248 --> 00:36:24,713
an amazing tribute to the Chef's life called

998
00:36:24,713 --> 00:36:26,542
90 for 90 where they'll be 90,

999
00:36:27,416 --> 00:36:28,132
different events,

1000
00:36:29,577 --> 00:36:31,244
a coincides with 90 birthday.

1001
00:36:31,959 --> 00:36:34,421
Okay. From coast to coast and different levels,

1002
00:36:34,579 --> 00:36:36,588
you know, from haute cuisine, high end

1003
00:36:37,138 --> 00:36:40,007
months like Danielle or, the French laundry or

1004
00:36:40,007 --> 00:36:42,239
whatever. They asked me if I would put

1005
00:36:42,239 --> 00:36:44,891
together a restaurant... High end risk... High end

1006
00:36:45,683 --> 00:36:48,556
dinner celebrations in Miami and another 1 in

1007
00:36:48,795 --> 00:36:51,030
Orlando. So with the Miami, what maybe me

1008
00:36:51,030 --> 00:36:52,945
think of this was I was able to

1009
00:36:52,945 --> 00:36:55,978
make a selection of the 6 chefs that

1010
00:36:55,978 --> 00:36:57,405
we will each get to do a dish.

1011
00:36:58,040 --> 00:36:59,786
Oh, great. And that way, I get to

1012
00:36:59,786 --> 00:37:02,584
recognize, you know, them and and help and

1013
00:37:02,584 --> 00:37:04,422
have them be a part of honoring chef

1014
00:37:04,422 --> 00:37:06,579
the pen. So that's that's kind of a...

1015
00:37:06,739 --> 00:37:08,577
That's a nice thing. But to try and

1016
00:37:08,577 --> 00:37:10,415
get back to your aunt... Your question,

1017
00:37:10,909 --> 00:37:12,190
manual. I mean, 1 of the 1 of

1018
00:37:12,190 --> 00:37:14,269
the places that I would say is a

1019
00:37:14,269 --> 00:37:16,909
farm stand called Robert is here.

1020
00:37:17,710 --> 00:37:19,550
It's got a very unusual name I know

1021
00:37:19,550 --> 00:37:21,867
and and and and and it's... But it's

1022
00:37:21,867 --> 00:37:23,295
in the name of this place for 60

1023
00:37:23,295 --> 00:37:25,596
something years. And Robert's is a real person,

1024
00:37:26,072 --> 00:37:27,841
and it's just a fantastic

1025
00:37:28,389 --> 00:37:31,677
farm standard started off with a card cardboard

1026
00:37:31,734 --> 00:37:33,407
table on a side of a road with

1027
00:37:33,407 --> 00:37:33,907
some

1028
00:37:34,284 --> 00:37:36,912
watermelon and some... Cucumbers on it when he

1029
00:37:36,912 --> 00:37:39,318
was selling just that 1 item. But through

1030
00:37:39,318 --> 00:37:41,788
that became this family business, that would be

1031
00:37:41,788 --> 00:37:43,302
a place I would have to take you

1032
00:37:43,302 --> 00:37:43,462
to.

1033
00:37:44,179 --> 00:37:46,502
I would take you to the cuban restaurant

1034
00:37:46,502 --> 00:37:49,045
that's very almost within walking distance of our

1035
00:37:49,045 --> 00:37:51,587
home called... And Get this. Why? I mean,

1036
00:37:51,666 --> 00:37:53,494
there's a there's a number of really good

1037
00:37:53,494 --> 00:37:55,425
cuban restaurants that are... That I could take

1038
00:37:55,425 --> 00:37:57,265
you to. Not as many as there might

1039
00:37:57,265 --> 00:37:59,105
have been 25 years ago, but I'm not

1040
00:37:59,105 --> 00:38:00,864
saying it's the best cuban restaurant, but it's

1041
00:38:00,864 --> 00:38:02,405
it's it's it's

1042
00:38:03,358 --> 00:38:07,124
it's the classic old Mh family owned cuban

1043
00:38:07,181 --> 00:38:09,093
restaurant. That's part of the neighborhood.

1044
00:38:09,650 --> 00:38:11,823
I would take you to the original

1045
00:38:12,373 --> 00:38:12,873
cuban

1046
00:38:13,566 --> 00:38:15,235
fruit and vegetable stand called

1047
00:38:16,268 --> 00:38:19,687
H, the palace of juices. And and I

1048
00:38:19,687 --> 00:38:21,927
went there. I was taken there by a

1049
00:38:21,927 --> 00:38:24,464
and man that owned the hotel that gave

1050
00:38:24,464 --> 00:38:26,287
me my first chance to begin to cook

1051
00:38:26,287 --> 00:38:28,507
in Miami after leaving Key west and coming

1052
00:38:28,507 --> 00:38:29,062
to Miami.

1053
00:38:29,554 --> 00:38:31,466
I I was hired to work at this

1054
00:38:31,466 --> 00:38:33,378
hotel on South Beach and should drive the

1055
00:38:33,458 --> 00:38:35,688
Betsy Ross. And he took me over there

1056
00:38:35,688 --> 00:38:37,521
his in this white cadillac 1 day, and

1057
00:38:37,521 --> 00:38:38,476
it just blew my mind.

1058
00:38:39,209 --> 00:38:42,159
To see this Caribbean market in full flower,

1059
00:38:42,557 --> 00:38:45,030
and it's... There they have various outposts of

1060
00:38:45,030 --> 00:38:48,034
them now but. It is... It's not just

1061
00:38:48,154 --> 00:38:49,746
you know, not just fruit and vegetables. It's

1062
00:38:49,746 --> 00:38:53,191
also, like, they've got hot food and sandwiches

1063
00:38:53,328 --> 00:38:56,608
and coffee, and... And and juice drinks, but

1064
00:38:56,608 --> 00:38:58,045
to those that kind of thing.

1065
00:38:58,843 --> 00:39:02,276
Alright. III can't. I can't. I tripped up

1066
00:39:02,276 --> 00:39:03,952
over the whole idea of of telling you

1067
00:39:03,952 --> 00:39:04,830
a restaurant though.

1068
00:39:05,563 --> 00:39:06,760
What else can I tell you a place?

1069
00:39:06,999 --> 00:39:08,833
But maybe you can mention, like, the Us

1070
00:39:08,833 --> 00:39:10,588
saying that you are working with the 6

1071
00:39:10,588 --> 00:39:13,220
chefs, you know, for this Yeah. Separation of

1072
00:39:13,220 --> 00:39:15,546
90. So maybe you can... I'm we can

1073
00:39:15,546 --> 00:39:17,369
mention that. Love to mention the the foundation.

1074
00:39:17,528 --> 00:39:18,559
That you cannot out at the moment.

1075
00:39:19,590 --> 00:39:21,335
I could out what. Mentioned why I can

1076
00:39:21,414 --> 00:39:22,603
I can mention some of them?

1077
00:39:24,048 --> 00:39:26,593
Yeah, places that we would go would be

1078
00:39:26,593 --> 00:39:28,979
to show you why I selected 6 ships

1079
00:39:28,979 --> 00:39:31,364
to perform if you will, with me for

1080
00:39:31,364 --> 00:39:33,528
a celebration of the life of Chef Ja,

1081
00:39:33,688 --> 00:39:35,442
It's called 90 for 90, and we'll be

1082
00:39:35,442 --> 00:39:38,893
doing a a very elegant dinner in Miami

1083
00:39:39,032 --> 00:39:41,743
at the restaurant called Syria, which is a

1084
00:39:41,743 --> 00:39:42,461
new restaurant town.

1085
00:39:43,273 --> 00:39:46,237
The the the founding chef of Syria operates

1086
00:39:46,293 --> 00:39:48,121
out of Lisbon where he's got a 2

1087
00:39:48,121 --> 00:39:50,824
star, a Michelin restaurant there. His chef Cuisine

1088
00:39:51,062 --> 00:39:53,063
Miguel Mass is is going to be on

1089
00:39:53,063 --> 00:39:54,731
the ground... On the crown with me in

1090
00:39:54,731 --> 00:39:56,478
the kitchen that night along with a Michael

1091
00:39:56,557 --> 00:39:59,892
Belt train and Michael Schwartz, and those are

1092
00:39:59,892 --> 00:40:01,083
3 Michaels. By the way, Just didn't really.

1093
00:40:01,322 --> 00:40:03,567
Yep. There'll be 6 of us in in

1094
00:40:03,567 --> 00:40:06,038
total, and I'm very excited about that.

1095
00:40:07,313 --> 00:40:09,407
So K doing doing pastries.

1096
00:40:09,879 --> 00:40:11,633
Yeah. So I would I would love... Actually,

1097
00:40:11,793 --> 00:40:13,627
I haven't been that restaurant. Yeah because it's

1098
00:40:13,627 --> 00:40:16,179
that new, but Miguel was my chef cuisine

1099
00:40:16,179 --> 00:40:17,853
seen for a period of time, so I

1100
00:40:17,853 --> 00:40:18,491
know him well.

1101
00:40:19,144 --> 00:40:21,058
I would wanna go there or else would

1102
00:40:21,138 --> 00:40:21,856
I want to go.

1103
00:40:22,813 --> 00:40:24,328
I would want to go to a books

1104
00:40:24,328 --> 00:40:24,828
and

1105
00:40:25,205 --> 00:40:27,359
bookstore, which is the best bookstore in Florida

1106
00:40:27,359 --> 00:40:28,316
about yeah. Monday.

1107
00:40:28,889 --> 00:40:31,203
And a place that I go to very

1108
00:40:31,203 --> 00:40:35,034
often both for Cookbook and for and for

1109
00:40:35,034 --> 00:40:35,353
novels,

1110
00:40:36,071 --> 00:40:36,550
for novels.

1111
00:40:37,123 --> 00:40:37,839
Novel. Okay.

1112
00:40:39,908 --> 00:40:41,499
I gotta have books buy me at all

1113
00:40:41,499 --> 00:40:43,249
all time. So those are some places that

1114
00:40:43,329 --> 00:40:45,238
I would... I I have to send you

1115
00:40:45,238 --> 00:40:45,477
mine.

1116
00:40:46,603 --> 00:40:48,902
Yeah. I saw that went on your website

1117
00:40:48,902 --> 00:40:51,755
website. Yeah. That's great. So maybe I have

1118
00:40:51,755 --> 00:40:53,023
nothing that you will learn anyhow.

1119
00:40:55,188 --> 00:40:56,943
Most are mine over there and those are

1120
00:40:56,943 --> 00:40:59,813
my inspiration over there. Okay. Very good. So

1121
00:40:59,813 --> 00:41:01,966
what's your go to guilty pleasure food?

1122
00:41:04,057 --> 00:41:05,656
Go you guilty pleasure food.

1123
00:41:06,295 --> 00:41:08,772
I guess, you know, like, many chefs we

1124
00:41:08,772 --> 00:41:11,385
like something simple after work, you know, I

1125
00:41:11,584 --> 00:41:13,023
I... The first thing that came to mind,

1126
00:41:13,182 --> 00:41:14,541
I guess is always the best answer so

1127
00:41:14,620 --> 00:41:16,777
I'd... I would make some homemade pizza, or

1128
00:41:16,777 --> 00:41:18,775
I'd I'd have friend make homemade pizza and

1129
00:41:18,775 --> 00:41:20,934
have bottle of wine and some pizza it

1130
00:41:20,934 --> 00:41:22,520
be out... If that's guilty I'm guilty.

1131
00:41:23,868 --> 00:41:25,929
What's the favorite topping for pizza then for

1132
00:41:25,929 --> 00:41:26,088
you?

1133
00:41:29,691 --> 00:41:32,886
Have a mushrooms tomato. Cheese happy. So, you

1134
00:41:32,886 --> 00:41:35,775
know? I... Yeah. They mean... But they'd have

1135
00:41:35,775 --> 00:41:36,972
to be... You know, they'd have to be

1136
00:41:36,972 --> 00:41:38,808
good ones. There's no canned mushrooms in this

1137
00:41:38,808 --> 00:41:40,324
world for me. Yeah.

1138
00:41:40,963 --> 00:41:43,448
So now I ask What is your favorite

1139
00:41:43,448 --> 00:41:43,766
mushroom?

1140
00:41:45,198 --> 00:41:47,744
Favorite mushroom, and a pizza in general. Now

1141
00:41:47,823 --> 00:41:48,777
In half for the pizza?

1142
00:41:49,589 --> 00:41:51,187
For the pizza. Mh.

1143
00:41:55,501 --> 00:41:56,540
Let's call the Sean charles.

1144
00:41:57,351 --> 00:42:00,471
Oh my gosh. Yes. Okay. Yeah. You you

1145
00:42:00,844 --> 00:42:02,829
mentioned that name and brings me back to

1146
00:42:02,829 --> 00:42:04,679
my youth when I was doing

1147
00:42:05,069 --> 00:42:07,786
you know, mushroom picking with for with my

1148
00:42:07,786 --> 00:42:12,021
dad. Nice. Beautiful. Yeah. Mushroom, like, Sun and

1149
00:42:12,021 --> 00:42:14,746
and more else are like, the cool... 2

1150
00:42:14,746 --> 00:42:16,811
magical help from. When when I was asking

1151
00:42:16,811 --> 00:42:16,890
of,

1152
00:42:18,003 --> 00:42:19,512
you know, about a Busy bean pizza or

1153
00:42:19,512 --> 00:42:21,656
not pizza because the number 1 would be

1154
00:42:21,656 --> 00:42:22,609
more morales. Yeah.

1155
00:42:23,419 --> 00:42:24,378
Yeah. Yeah. 1.

1156
00:42:25,177 --> 00:42:27,494
So what's your biggest pet peeve in the

1157
00:42:27,494 --> 00:42:27,653
kitchen?

1158
00:42:28,372 --> 00:42:29,970
A lack of respect for ingredients?

1159
00:42:30,702 --> 00:42:31,020
Mh.

1160
00:42:31,577 --> 00:42:32,872
People who would who

1161
00:42:33,485 --> 00:42:36,213
who don't cook with that mindset, that mindfulness

1162
00:42:36,588 --> 00:42:38,869
of taking care of the cuisine of taking

1163
00:42:38,989 --> 00:42:40,527
you know, these are living things

1164
00:42:40,905 --> 00:42:43,780
or recently pulled from nature, they're, you know,

1165
00:42:43,939 --> 00:42:46,095
from their life to provide for us. So

1166
00:42:46,095 --> 00:42:48,091
if they don't have a sacred attitude toward

1167
00:42:48,091 --> 00:42:48,490
the food,

1168
00:42:49,144 --> 00:42:51,461
that is a real problem for me. The

1169
00:42:51,461 --> 00:42:52,899
way they would handle it. The way they

1170
00:42:52,899 --> 00:42:54,496
would cut it, the way they would lean

1171
00:42:54,496 --> 00:42:56,268
it, the way they would the way they

1172
00:42:56,268 --> 00:42:57,702
would played it, you know, the way they

1173
00:42:57,702 --> 00:42:59,774
would they would think about that, you know,

1174
00:43:01,129 --> 00:43:03,360
enhancing its flavor instead of d distracting from

1175
00:43:03,360 --> 00:43:05,206
its flavor. All of these things would make

1176
00:43:05,206 --> 00:43:06,957
me very, very more than pee.

1177
00:43:08,708 --> 00:43:11,095
Yeah. I understand. Yeah. It's a it's it's

1178
00:43:11,095 --> 00:43:12,869
a it's the sac of

1179
00:43:13,338 --> 00:43:16,286
food that's important to mean. Yeah. Number 1.

1180
00:43:16,923 --> 00:43:19,155
So that there's is 1 lesson from your

1181
00:43:19,155 --> 00:43:22,102
culinary journey that continues to resonate with you

1182
00:43:22,102 --> 00:43:22,262
today.

1183
00:43:22,994 --> 00:43:23,393
Mh.

1184
00:43:23,871 --> 00:43:24,110
Yes.

1185
00:43:25,067 --> 00:43:27,061
The the lesson that's number 1 is that

1186
00:43:27,061 --> 00:43:28,177
you can learn from anybody.

1187
00:43:29,931 --> 00:43:31,867
Okay. You cannot you cannot

1188
00:43:32,419 --> 00:43:34,518
tele book by its cover. You never know

1189
00:43:34,817 --> 00:43:36,974
who might be showing you something or telling

1190
00:43:36,974 --> 00:43:37,714
you something

1191
00:43:38,093 --> 00:43:40,890
or sharing something with you that might enlarge

1192
00:43:40,890 --> 00:43:41,390
your

1193
00:43:42,021 --> 00:43:45,203
your vocabulary, your culinary area aptitude attitude very

1194
00:43:45,203 --> 00:43:47,351
much. I was raised that way. My mother

1195
00:43:47,351 --> 00:43:48,328
was very much

1196
00:43:49,279 --> 00:43:51,777
kind of person who would strike up a

1197
00:43:51,916 --> 00:43:53,375
conversation with anybody

1198
00:43:53,994 --> 00:43:56,151
and be very interested in what they might

1199
00:43:56,151 --> 00:43:57,270
have to offer to say.

1200
00:43:57,924 --> 00:44:00,001
Like I said earlier, in in this in

1201
00:44:00,001 --> 00:44:02,557
this beautiful conversation with you. She was in

1202
00:44:02,557 --> 00:44:04,096
the restaurant business and

1203
00:44:05,047 --> 00:44:07,033
she was social, and she would she would

1204
00:44:07,033 --> 00:44:09,495
bring people back to our home from time

1205
00:44:09,495 --> 00:44:11,957
to time after work or on a day

1206
00:44:11,957 --> 00:44:13,943
off, and we would have, you know,

1207
00:44:14,514 --> 00:44:16,584
the lady who was from Mexico or the

1208
00:44:16,584 --> 00:44:20,008
the Japanese chef or a person who maybe

1209
00:44:20,008 --> 00:44:21,600
was from her her neighborhood on New York

1210
00:44:21,680 --> 00:44:24,800
City or something. And the the vocabulary and

1211
00:44:24,800 --> 00:44:27,903
the conversations about food would be and and

1212
00:44:27,903 --> 00:44:29,734
fun and all of that. And it was

1213
00:44:29,734 --> 00:44:32,379
her openness. Really, there's a book that Mentioned

1214
00:44:32,379 --> 00:44:33,735
wrote that sits on a 1 of the

1215
00:44:33,735 --> 00:44:35,511
books shelves over here called the

1216
00:44:36,686 --> 00:44:39,079
my home is the world. And I and

1217
00:44:39,159 --> 00:44:41,409
I and I think that is that really

1218
00:44:41,409 --> 00:44:43,167
that really is what my mom was all

1219
00:44:43,167 --> 00:44:44,546
about what is she could

1220
00:44:44,925 --> 00:44:46,683
she could make herself feel at home and

1221
00:44:46,683 --> 00:44:48,621
and make other people at feel at home

1222
00:44:48,681 --> 00:44:51,346
with her so that that hospitality really

1223
00:44:51,720 --> 00:44:53,547
is is a is a natural. And and

1224
00:44:53,627 --> 00:44:56,170
I... And I... And I... And I try

1225
00:44:56,170 --> 00:44:57,760
to... I don't have to try. It's sort

1226
00:44:57,760 --> 00:44:59,444
of there. But I... I, you know, when

1227
00:44:59,524 --> 00:45:02,149
I come into a situation where maybe somebody's

1228
00:45:02,149 --> 00:45:04,933
new to me, I'm... I tried to not

1229
00:45:04,933 --> 00:45:06,780
be you know, I've been doing this for

1230
00:45:06,780 --> 00:45:08,293
50 years. I try to be, like, you

1231
00:45:08,293 --> 00:45:09,967
know, what do you... What do you got?

1232
00:45:10,206 --> 00:45:11,640
What do you know? What's what's on your

1233
00:45:11,640 --> 00:45:13,871
mind? I wanna I wanna jam with you

1234
00:45:13,871 --> 00:45:14,747
if we're if we can?

1235
00:45:15,718 --> 00:45:18,586
So the last question I for you is,

1236
00:45:18,666 --> 00:45:21,374
you know, your program met throughout your carriers,

1237
00:45:21,613 --> 00:45:23,625
people that give a lot of advice, and

1238
00:45:23,625 --> 00:45:25,644
sometimes they are not the best ones. So

1239
00:45:25,784 --> 00:45:28,264
if there's like, 1 worse advice that you

1240
00:45:28,264 --> 00:45:31,164
have seen or heard given in the hospitality

1241
00:45:31,224 --> 00:45:31,385
industry.

1242
00:45:33,782 --> 00:45:35,686
Bad advice you're asking mh just give it.

1243
00:45:35,845 --> 00:45:36,400
Bad advice.

1244
00:45:37,352 --> 00:45:38,067
Go for the money.

1245
00:45:39,594 --> 00:45:41,914
Go for the money. Okay money. Go for

1246
00:45:41,914 --> 00:45:44,414
that money before that before the person has

1247
00:45:44,635 --> 00:45:47,195
has given them a chance to given themselves

1248
00:45:47,195 --> 00:45:49,528
a chance to go for the wisdom, go

1249
00:45:49,528 --> 00:45:51,606
for the the opportunity to learn,

1250
00:45:52,485 --> 00:45:54,483
go for the knowledge as opposed to you

1251
00:45:54,483 --> 00:45:57,120
just, you know, take take this fast track

1252
00:45:57,120 --> 00:45:57,620
to

1253
00:45:58,014 --> 00:46:00,242
know, who's ever gonna pay you 50 cents

1254
00:46:00,242 --> 00:46:00,481
more.

1255
00:46:01,356 --> 00:46:01,595
Okay.

1256
00:46:02,470 --> 00:46:04,778
Chef, thank you so much for all this

1257
00:46:04,778 --> 00:46:05,175
wisdom.

1258
00:46:05,985 --> 00:46:07,652
And all the advice that you have given

1259
00:46:07,652 --> 00:46:10,432
and share your your experience. I am really,

1260
00:46:10,590 --> 00:46:12,179
you know, pleased that I was able to

1261
00:46:12,179 --> 00:46:13,370
have you on the show. So thank you

1262
00:46:13,370 --> 00:46:14,973
for your time. Yeah, the honor is mine.

1263
00:46:15,211 --> 00:46:17,117
I'm glad that we have Crossed and when

1264
00:46:17,117 --> 00:46:19,181
you come to Florida, you know how to

1265
00:46:19,181 --> 00:46:20,532
get a hold of man and, please do.

1266
00:46:21,087 --> 00:46:21,484
Thank you.

1267
00:46:24,358 --> 00:46:26,657
And that wraps up today's episode of the

1268
00:46:26,657 --> 00:46:27,157
flavors

1269
00:46:27,530 --> 00:46:28,005
podcast.

1270
00:46:28,640 --> 00:46:30,940
I hope you enjoyed this Deep dive into

1271
00:46:30,940 --> 00:46:33,576
the culinary world of Chef Norman Van as

1272
00:46:33,576 --> 00:46:34,371
much as Did.

1273
00:46:35,326 --> 00:46:38,746
From his fascinating stories of mentorship and innovation,

1274
00:46:39,319 --> 00:46:42,426
to his invaluable tips for home cooking and

1275
00:46:42,426 --> 00:46:42,904
travelers,

1276
00:46:43,541 --> 00:46:46,511
She can truly embed the spirits of gene

1277
00:46:47,206 --> 00:46:48,264
exploration and creativity.

1278
00:46:49,610 --> 00:46:51,998
If you enjoy this episode, please take a

1279
00:46:51,998 --> 00:46:54,545
moment to subscribe to flavors are known on

1280
00:46:54,545 --> 00:46:56,217
your favorite podcast platform.

1281
00:46:57,028 --> 00:46:58,221
And while you are there,

1282
00:46:58,856 --> 00:47:01,083
leave us a rating and a review, it

1283
00:47:01,083 --> 00:47:03,230
really helps us to reach more food and

1284
00:47:03,230 --> 00:47:04,263
through like you.

1285
00:47:05,315 --> 00:47:07,574
Be sure to follow us on social media

1286
00:47:07,875 --> 00:47:09,715
for behind the scenes content,

1287
00:47:10,434 --> 00:47:14,114
updates on future episodes and more delicious inspiration.

1288
00:47:14,928 --> 00:47:18,610
You can finance us on Instagram, Facebook and

1289
00:47:18,985 --> 00:47:19,485
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1290
00:47:19,860 --> 00:47:21,532
at flavors unknown.

1291
00:47:22,583 --> 00:47:24,497
Thank you for listening sending, and until next

1292
00:47:24,497 --> 00:47:27,448
time, keep exploring the flavors are unknown. I

1293
00:47:27,448 --> 00:47:29,123
see you in 2 weeks and until then,

1294
00:47:29,601 --> 00:47:32,248
remember that people who love do eat are

1295
00:47:32,248 --> 00:47:33,525
always the best people.

1296
00:47:34,960 --> 00:47:37,752
Thanks for listening to flavors unknown. If you've

1297
00:47:37,752 --> 00:47:39,826
enjoyed this episode, give us a follow on

1298
00:47:40,224 --> 00:47:41,660
Instagram at flavors unknown.

1299
00:47:42,472 --> 00:47:44,541
Visit us at flavors unknown dot com.

1300
00:47:45,337 --> 00:47:46,929
Don't forget to leave us a 5 star

1301
00:47:46,929 --> 00:47:49,317
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