The Most Anticipated Meal Ever w/ Fancy Chef | Your Mom's House Ep. 780

Speaker 1 Well, welcome. Welcome to your mom's house.

Speaker 3 Welcome to another episode of Your Mom's House.

Speaker 10 A quick reminder that coming up here in just over a week, I will be in San Diego and Phoenix as part of my tour.

Speaker 7 We also announced the 2025 dates.

Speaker 18 If you have not gotten tickets yet, we've added a bunch of cities, but I'll be in New York, I'll be in Chicago, I'll be in Austin and Boston.

Speaker 21 Race the runners! Raise the sales! Raise the sales!

Speaker 22 Captain, an unidentified ship is approaching.

Speaker 23 Over.

Speaker 27 Roger, wait, is that an enterprise sales solution?

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Speaker 14 And so many more.

Speaker 30 So go to tomsgirl.com slash tour for tickets.

Speaker 31 And I thank you and I will see you there.

Speaker 34 Gene, how are you today?

Speaker 36 I'm good. I came from, I'm doing radiology.

Speaker 37 Just for fun?

Speaker 36 Just for kicks, radiation.

Speaker 38 Yeah.

Speaker 36 And it's not as awful as I thought, even though I should be telling you it's way worse than it is so that I get more sympathy and stuff.

Speaker 14 I'll tell you about Invisalign in a second, but go ahead.

Speaker 39 Go ahead.

Speaker 36 Anyway, I wanted to tell you. So this morning I went before we record and the radiation waiting room is lit because it's mostly older people who are like, I don't know, this could be my last.

Speaker 36 So many moans. It's so sad.

Speaker 36 But today I saw a granny, like a legit granny with the curly hair. You were sitting waiting to get called in to get your radiation.
Yeah. And she was reading a pornographic novel.

Speaker 37 That's awesome.

Speaker 36 Yeah. And she didn't even look up.
Like, usually, when I come in, she's in Boston.

Speaker 36 And she was, it was so horny and awesome for her. Yeah.

Speaker 44 And I was like, did you get the title by chance?

Speaker 36 I fuck, I forget forgetting everything these days, but it was, it was horny, and the cover was like hot. That's hot.

Speaker 38 And I was like, dude, no way.

Speaker 36 And then as I was leaving the oncology center, I saw a woman roll in in a purple Camaro smoking a cigarette. Wow.
That is so hard fucking core.

Speaker 47 Hard fucking

Speaker 36 to roll into the cancer building smoking a cig.

Speaker 49 You got to give it up to the folks that beat it and then keep doing that shit.

Speaker 43 But I kind of get it, Nick.

Speaker 51 They're already, they are predisposed to cancer.

Speaker 54 They've beaten, and then they're like, well, this is the stuff that'll fuel it up again.

Speaker 55 So let's just do it again.

Speaker 36 This is what I want. That would be like me getting back on like hormones.
My tumor was hormonal.

Speaker 12 It was fueled.

Speaker 10 I mean, I know there was a lot of non-oncologists that weighed in on

Speaker 59 their thoughts of what caused your cancer.

Speaker 60 The internets?

Speaker 36 So many people weighed in.

Speaker 31 You know, the medical community explained to you that it was actually fueled by hormones.

Speaker 36 Yeah, those. That's true.

Speaker 36 Yes, yes, yes.

Speaker 9 That's not what it was.

Speaker 62 That's not what it was.

Speaker 36 You know what it was? Gluten.

Speaker 61 It was gluten.

Speaker 12 It was aluminum and your deodorant.

Speaker 36 I've been wearing deodorant for years. Well, you can listen to the fucking doctors if you want, but

Speaker 6 I would kind of read through some YouTube comments and figure out what was going on.

Speaker 5 That's probably what it helped you out.

Speaker 36 I've been drinking my urine steadily, and I think that's really what I think.

Speaker 54 Well, that's definitely going to help.

Speaker 45 Yeah.

Speaker 63 Call Will, I'll tell you right now.

Speaker 64 It has.

Speaker 31 I was holding guys' cocks when I go out in public just to fight cancer myself.

Speaker 67 I just hold his dick and I go, oh, I feel less cancerous right now.

Speaker 50 You know, it's just whatever you're interested in.

Speaker 19 You go with that.

Speaker 36 The medical

Speaker 36 industrial complex, don't believe the hype.

Speaker 7 Don't believe it. They're just trying to fill you.

Speaker 69 They're trying to get you you to stay overnight.

Speaker 3 They're trying to pump you full of medicine.

Speaker 8 Don't fucking listen to that shit.

Speaker 57 If you want to know what's going on with your body, you go on Instagram and you fucking post something and just read those comments.

Speaker 60 You'll figure out.

Speaker 36 You'll find some hippie in a forest to tell you how to beat this shit.

Speaker 9 They'll tell you exactly how to beat this shit.

Speaker 36 You know, there was this article. Which model was it? She was diagnosed with...
breast cancer as well. Is it you look it up, my love?

Speaker 36 It's an old white lady now.

Speaker 70 An old white model.

Speaker 36 Shit. Anyway, she was diagnosed with breast cancer and she opted

Speaker 36 to go treat it naturally. But if you, she wrote a book about it too, I believe.
Yes, Elle McPherson. God.
She revealed she was diagnosed with breast cancer seven years ago,

Speaker 36 nicknamed whatever, that's her name, the body. So she.

Speaker 57 Talk about a genetic anomaly.

Speaker 36 Oh, she's stunning. She's stunning.
And so she says, oh, I went and I went and I did meditations and I changed my diet.

Speaker 36 But if you really listen to what she's saying, she's like, I went to like, it sounds like she went to a really fancy holistic center where, in addition to chemotherapy and radiation,

Speaker 5 leaves out that part or what?

Speaker 36 I don't know. You can't just eat papaya to cure breast cancer.

Speaker 73 I wonder if I drank herpie if I would fight cancer.

Speaker 36 Oh, that's interesting. You know?

Speaker 7 I mean, she's El McPherson.

Speaker 36 Is she your gold standard jack off when you were.

Speaker 36 How old is how older is tom when he finds when i find el mcpherson i'm probably like

Speaker 7 yeah right when your dick starts to get hard and you go like what's going on so like young teen 12 13 something like that stunning woman though truly beautiful when she was a

Speaker 13 swimsuit issue yeah well it was fucking crazy

Speaker 36 she was a part of a beautiful christy brinkly too you know what's crazy at that age at that age in your mind you're like if she could just meet me yeah

Speaker 67 if i could just talk to her If I could just talk to her, I bet you she'd be like, I don't know what I'm doing with these fucking billionaires on their yachts.

Speaker 79 That's so funny.

Speaker 53 I want to date an eighth grader.

Speaker 36 I used to think that about Robert Smith from The Cure. Really? Like, if he could just see me and see me.

Speaker 33 If Elle could just

Speaker 4 see me,

Speaker 45 she'd get it.

Speaker 36 He'd like fall in love with me.

Speaker 8 I'm talking about that. No, we definitely have different types.

Speaker 36 Young Robert.

Speaker 81 Okay.

Speaker 64 There we go. That guy.

Speaker 36 Like, if he could just meet me at 16 and see how truly goth I was, and I somehow believe that if I could show him I was goth enough, then he would like me, you know?

Speaker 6 He's very funny.

Speaker 3 Every time I see a clip with him, it's very funny.

Speaker 36 Yeah, he's like, oh my God, Robert Smith, are you excited to be inducted into the Music Hall of Fame? And he goes, not as excited as you, apparently.

Speaker 71 Yeah, that's very funny shit.

Speaker 45 That's the best.

Speaker 76 I definitely like that.

Speaker 37 Yeah.

Speaker 7 I don't know. I wonder if he's fun.

Speaker 36 I think he is. I mean, he looks like he parties.
He didn't get that physique not having fun.

Speaker 63 He didn't get up and and cold plunge today.

Speaker 36 He sure didn't.

Speaker 80 Nope.

Speaker 36 You did. That's right.
You did? You did the plunge?

Speaker 7 You know, it's a good way to wake up.

Speaker 36 Good for you.

Speaker 36 But did you sauna too? I didn't. You didn't really complete the cycle.

Speaker 35 I didn't complete the cycle.

Speaker 44 I did press super early.

Speaker 78 I was super early, seven, you know.

Speaker 72 That's terrible.

Speaker 84 You have to be like ready for it. So, yeah.

Speaker 79 It was good. How'd you get ready?

Speaker 36 How'd you get ready? The plunge?

Speaker 85 Got cold. Yeah.

Speaker 16 Got cold.

Speaker 65 It was funny because I was on a press call and they were like, and all your tickets are all sold out.

Speaker 7 And I was like, That's not true, that's why I'm doing this right now with you.

Speaker 34 And they were like, What?

Speaker 88 And I go, There, this is a new show we're announcing.

Speaker 7 I would like tickets to sell.

Speaker 84 And they were like, Oh, okay.

Speaker 14 I'm like, Yeah, do you think I was coming on here just to shoot the shit? Like, I'm here to promote it.

Speaker 36 Was it terrestrial radio, like old school?

Speaker 56 Yeah, it was, but it was live, so it was like in during drive time, you know.

Speaker 68 So it was on the

Speaker 36 top,

Speaker 36 tell us what can the audience expect to hear from your acts.

Speaker 91 It's 6.45 in the morning now.

Speaker 36 And your funny, funny routine. What can they expect?

Speaker 50 You hear your wife make each other laugh all day.

Speaker 92 You're both comedians.

Speaker 68 I'm like, all the time, 24-7.

Speaker 36 I bet your house is just so you crack each other out.

Speaker 63 It's a barrel of laughs. You're going back and forth.

Speaker 50 And how do you get any work to that?

Speaker 36 I bet your kids are funny, too.

Speaker 67 Yeah, yeah. They are.
They're very funny.

Speaker 93 Okie-dokie.

Speaker 36 We haven't even done the opening clip.

Speaker 27 We've had some fun.

Speaker 92 You're not ready for the opening clip.

Speaker 74 Uh-oh.

Speaker 6 And neither is this audience.

Speaker 79 Okay.

Speaker 55 Because if you haven't been following this closely, this is the most excited I've been in a long time.

Speaker 94 Yeah. Doing this show.

Speaker 76 Are you ready?

Speaker 37 I'm ready. Here we go.
Let's do it.

Speaker 95 How Beyonce said it? I'm going to Texas.

Speaker 95 Beyonce came out with that country song. I'm in Texas.
In a couple of days, you're going to see the chef in Texas. I'm going to be doing some great things.
I'm going to be doing a podcast.

Speaker 95 I'm going to be cooking on the set. Any one of you got a podcast? I'm not coming to talk.
I don't want to talk. I'm coming to cook.
You can talk to me while I cook, while I shut it up.

Speaker 95 I'm going to post a podcast for all you non-believers, all you ones that say, he don't cook.

Speaker 97 I've been cooking for 40 years,

Speaker 95 40 years, and I ain't gonna stop, baby. You better watch me good, baby.
Big shout out to Joe Rogan. Big shout out to Mr.
Seguda. Can't say his name pronounced wrong.

Speaker 101 I'm saying it wrong.

Speaker 95 But anyway, I'm saying to every one of you, watch out, watch out, watch out. The chef is coming.

Speaker 45 You heard me.

Speaker 102 This shit is big.

Speaker 102 Wow.

Speaker 27 Wow.

Speaker 45 welcome to your mom's house

Speaker 76 with Tom Segura Tom Sagura and Christina Maushit Speaker.

Speaker 103 Welcome to your mom's house.

Speaker 36 I'm gonna get back into drumming.

Speaker 36 Are you? I mean, this is it.

Speaker 7 Nothing could be fancier.

Speaker 36 This is the power of the internet. You just got to know this guy.
And by the way, he shouted out to Rogan. Should we send him over to Rogan's after this?

Speaker 7 He loves to eat.

Speaker 44 Joe loves to eat. Yeah.

Speaker 6 So, I mean, it would be a real treat.

Speaker 31 I mean, I'm assuming it might be another $300,000.

Speaker 104 So I'm not really sure if we're in a position to do that.

Speaker 14 But maybe I could tell Joe, you know, you can afford it.

Speaker 36 Could you imagine if we paid to have him cook at Joe Rogan's house?

Speaker 37 Joe's like, what the fuck is this?

Speaker 1 What the fuck did you send over to my house?

Speaker 7 I'm like, fucking fanciest chef in the world.

Speaker 79 What are you talking about?

Speaker 105 Oh, my God.

Speaker 3 He'd stop talking to me.

Speaker 54 I'm so excited, though.

Speaker 36 I know you aren't, but you know who isn't? Is our very own Josh Zolo?

Speaker 88 i i was watching your face when we were playing this and i could just see the look of stress and despair well for people that don't know josh has had the the uh privilege of working with fancy to get him here and from what you've said it hasn't been i mean also to be fair huge artists are notoriously sometimes difficult to work with

Speaker 97 yep we've been talking for a few weeks and i mean you know we have a lot of great people come through here and you know, like you said, a lot of artists, they can be a little eccentric, a little hard to pin down.

Speaker 97 They have their requests, but uh, yeah, he's definitely uh kind of

Speaker 97 taken the record for most requests and just

Speaker 97 given me the runaround a little bit.

Speaker 109 But um what kind of requests?

Speaker 97 I mean, uh, he's called multiple times about different chef jackets and hats that he needs and they they change every day what he wants.

Speaker 97 He really wanted one that was embroidered with YMH from a specific company, and then he's like, Don't worry about the hat. I'll bring the hat.
He just called me. I think you guys heard.

Speaker 97 He's like, I need hats.

Speaker 111 You need a pack of hats for me.

Speaker 111 You know, all

Speaker 46 yeah, all everything.

Speaker 8 He also requested

Speaker 33 quite a bit of cooking equipment, right?

Speaker 97 We have a whole kitchen's worth of everything he could possibly want.

Speaker 97 We have the nicest plates and settings and everything.

Speaker 58 He was real big on that.

Speaker 63 I don't fuck with paper plates.

Speaker 36 Did you go to home goods, though?

Speaker 111 Wow. You went to home goods.
Wow.

Speaker 7 Now, the real question, I guess, next, and maybe this will be upon arrival, because we did discuss when we spoke to him last time that I was like, oh, what's on the menu?

Speaker 53 He was like, fucking anything you want.

Speaker 78 And I was like, Seavast.

Speaker 54 And he was like, yeah, I don't really fuck with seafood.

Speaker 29 And I was like, interesting.

Speaker 45 But

Speaker 9 what will actually be cooked is a thing.

Speaker 97 He keeps saying New York strip. New York Strip and red potatoes and seasonal fruit.

Speaker 97 That's been the update I've gotten.

Speaker 21 I'm excited for that.

Speaker 5 Yeah.

Speaker 36 But I'm wondering,

Speaker 36 how will he fancy it up? Will there be cups and will he cut up the steak, put it in the cup with some strawberries and ranch?

Speaker 36 We don't know how he's going to mix all this up.

Speaker 114 Hey, Picasso, how are you going to paint this green?

Speaker 85 You're right.

Speaker 29 You're right.

Speaker 83 I mean, just give me a brush and a canvas and look at the end result.

Speaker 29 You know what I mean?

Speaker 36 I know. That's kind of what you're doing there.
So he's been a little evasive.

Speaker 97 A little bit. Okay.

Speaker 97 Yeah, it's been really hard to lock down any kind of logistics, like where we could pick him up at,

Speaker 111 you know, arranging cars.

Speaker 17 Yeah, we actually have a little bit of footage here from your call

Speaker 31 that you've cut down into multiple clips for us.

Speaker 97 This call was 20 minutes long, trying to just get one answer, which is where can we pick you up?

Speaker 76 Okay, here we go. This is.

Speaker 76 Tomorrow? What about? Tomorrow noon? Okay, he'll be

Speaker 14 So right here he's talking to somebody else.

Speaker 97 He's on a different call while he's on with me, scheduling a yacht party.

Speaker 36 When did making plans get this complicated?

Speaker 36 It's time to streamline with WhatsApp. The secure messaging app that brings the whole group together.
Use polls to settle dinner plans.

Speaker 36 Send event invites and pin messages so no one forgets mom's 60th. And never miss a meme or milestone.
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Message privately with everyone.

Speaker 36 Learn more at whatsapp.com.

Speaker 115 Streaming now on Peacock.

Speaker 53 We sell toilet tissue and local newspapers.

Speaker 48 That is in order of quality.

Speaker 115 From the crew that brought you the office.

Speaker 117 My name is Ned Sampson. I am your new editor-in-chief.

Speaker 115 Comes a new comedy series.

Speaker 77 Have you read this paper? Uh-huh. It sucks.

Speaker 91 But we are going to make it better.

Speaker 115 Meet the underdog journalists.

Speaker 52 I hope it's not too disruptive to have me shake everything up.

Speaker 36 Don't be so self-defecating.

Speaker 99 With major issues.

Speaker 112 Oscar. Oh, God.

Speaker 36 Not again. The paper.

Speaker 115 Only on Peacock. Streaming now.

Speaker 115 Break it down and do it. Or you send it to somebody else and break it down.
I've got a lot going on. I've been in like five meetings already.
I'll make you another line on 12. Uh, Salaman 12.

Speaker 115 Are you able to pick me up? At the Miami Yacht 11. All right, Jeff.

Speaker 101 I mean, don't hang up, Jeff. I'm still here.

Speaker 7 So one thing is for sure,

Speaker 83 his phone does ring non-stop.

Speaker 109 Yeah.

Speaker 14 He's always on a phone call.

Speaker 97 It also appears like he's blocked me on two of the three numbers.

Speaker 86 What's that all about, you think?

Speaker 97 I don't know. I mean, it might be an accident.

Speaker 14 I did notice that I jumped on one of his lives and the phone rang the entire fucking time.

Speaker 20 Yeah.

Speaker 36 The entire time. Is he publishing this phone number on Instagram?

Speaker 29 All the time. Yeah.

Speaker 31 Multiple numbers. He gives up multiple numbers all the time.

Speaker 61 Yeah.

Speaker 52 He's like, book me, book me, book me.

Speaker 31 Stop thinking, book me, book me, five, seven, oh, two, seven, and then he's like, seven, two, it's like, hey, it works.

Speaker 36 It got us. And he's obviously, he's going to meet somebody at the yacht club.

Speaker 14 And then, um, well, here's more clips from your phone call with Fancy.

Speaker 96 How about we forget the car service? I just get there. But I can't get an address.

Speaker 1 I don't know where it is. I signed an NBA.

Speaker 36 And when I leave, you sign an NBA?

Speaker 96 Yeah.

Speaker 7 So this was, he was saying, don't send a car service to pick me up.

Speaker 109 Yeah.

Speaker 97 Yeah. Because we really felt like we need somebody to be with him to ensure that he gets to the airport.

Speaker 64 Don't know why, but go ahead.

Speaker 97 And

Speaker 97 he would not give us an address. And then

Speaker 97 he said he can't give us one because he's going to be on the move. He's going from event to event.
And I'm like, oh, you're not going to be at home.

Speaker 7 But then he also said he signed an MBA.

Speaker 97 An MBA, which was why he couldn't give me the address of the event he was going to be at.

Speaker 64 Yeah.

Speaker 71 You don't know your home address?

Speaker 96 I do. I think.

Speaker 36 I don't know, Josh.

Speaker 96 I don't know if to sell you.

Speaker 96 I don't. I'm being honest.
I go from one place to the next place, one place to the next place, one place to the next place. Come on.

Speaker 96 Can you get a landmark?

Speaker 95 I've got to have a give me a landmark.

Speaker 71 I'll take a landmark.

Speaker 12 A landmark to pick him up.

Speaker 36 He doesn't have a home address. He says I don't want to address it.

Speaker 72 He definitely is at home. He's always at home.

Speaker 36 Right, but he doesn't want to give out where he he is

Speaker 36 because of the NBAs, or he's moving around.

Speaker 64 He also

Speaker 97 didn't end up giving me a landmark either.

Speaker 64 Oh, he didn't?

Speaker 36 So, how did we send a car?

Speaker 36 Where did we send the car?

Speaker 97 We finally got an address which I could not confirm if it was his address or an address, but we sent a car somewhere. But I talked to him this morning and he said he was on the train

Speaker 5 to the airport.

Speaker 46 To the airport.

Speaker 119 So he bypassed our offer for a ride and he's on a train.

Speaker 3 Well, I'm glad we paid for that.

Speaker 31 Let me see what else we got.

Speaker 120 Do you live in Miami? I don't.

Speaker 97 Could we put that down for now? No.

Speaker 74 Okay.

Speaker 118 Wow.

Speaker 14 And he really is an eccentric artist.

Speaker 43 He really is. Yeah.

Speaker 64 Yeah.

Speaker 64 Yeah.

Speaker 36 I get it, you know?

Speaker 36 And especially now that he's blowing up,

Speaker 36 this is how they are, the great chefs.

Speaker 121 They do.

Speaker 36 I'm excited to see his process.

Speaker 91 I could not be more excited.

Speaker 106 I'm filled with anticipation because of the fact that it's so unlikely that he will board this plane.

Speaker 59 So I'm just,

Speaker 69 I cannot wait for the message from you tomorrow.

Speaker 31 I don't know if I'm going to sleep tonight.

Speaker 6 I'm just going to be waiting for you to be like, we got eyes on him.

Speaker 80 And that's going to change.

Speaker 36 Will he or won't Fancy Chef show up?

Speaker 37 Will he or won't he?

Speaker 36 This is the greatest mystery

Speaker 86 when

Speaker 31 he was on his live and his phone was ringing, he would answer the phone.

Speaker 92 He would go, fancy here.

Speaker 29 Just answer the phone, fancy.

Speaker 36 We don't even know his real name. It's just a fancy thing.

Speaker 11 It's just fancy.

Speaker 73 Speaking of future stars that we've discovered,

Speaker 14 I mean, they're just coming out of everywhere, you know.

Speaker 125 If you follow my Instagram

Speaker 127 and you consider yourself a friend of mine,

Speaker 127 I've got something to request of you.

Speaker 127 Please tell other people about my Instagram. yeah sure got it I really really want to grow my social media presence

Speaker 127 and I would consider it an act of friendship if you just informed other people about my Instagram

Speaker 127 and suggested that maybe they

Speaker 128 start checking my Instagram out now you have a lipstick line

Speaker 36 what's going on with her Instagram somebody who I think this is a great model for my lipstick line I think you're right I would love to hire her I'm telling I'll tell you what, laugh if you want.

Speaker 36 She's engaging. Yeah, I'm curious to know what's going on in the bathtub.
She's splashing water.

Speaker 104 Her splashing is very enticing.

Speaker 36 I love this, and I want to help her.

Speaker 4 It's semi-erotic, too. Yeah.

Speaker 127 My videos.

Speaker 118 I love photographs

Speaker 127 and what have you.

Speaker 126 Okay. Okay.

Speaker 118 And

Speaker 118 uh-oh.

Speaker 127 So I just want to get that out there.

Speaker 47 Jesus. Uh-oh.

Speaker 127 That I would really appreciate it if you would tell other people.

Speaker 118 I will. Happy to do.

Speaker 36 Look at her tiny two feet.

Speaker 129 About me and help me address my social media presence.

Speaker 128 There's just one.

Speaker 70 Oh, there's one on the bottom.

Speaker 36 There's one rogue tofie down there.

Speaker 64 Just want to know.

Speaker 60 I like her lipstick.

Speaker 36 It totally changed the vibe, though, because she could have just been a normal person and then she gave herself that pop of color.

Speaker 83 And that whole time, you know, you're like, are we going to see more?

Speaker 36 That's what I like about it. It kept me on tender hooks.
Yeah. I was like, will we see titties?

Speaker 36 Is she going to flash something? Really interesting. It was cool.

Speaker 37 What's this handle?

Speaker 97 It's Denise No 1957 on Instagram.

Speaker 89 Can you show us real quick? Do you mind?

Speaker 77 Yeah, that's really exciting.

Speaker 36 I like Denise. This is more interesting than 99% of the celebrity posts that I see on Instagram.

Speaker 48 Yeah, let's see.

Speaker 72 Oh, she has 90,000 followers already?

Speaker 90 Oh, what?

Speaker 37 Denise? Wow.

Speaker 2 She's an author.

Speaker 76 No.

Speaker 5 I thought we were.

Speaker 6 I'll tell you where I usually see photos like that are on some of those documentaries I watch.

Speaker 36 Your favorites, yeah.

Speaker 37 Oh, oh, oh, hold on, let's see what else.

Speaker 35 Oh, other color here. Huh.

Speaker 78 Back in the tub?

Speaker 125 Slavery.

Speaker 125 Horrible thing.

Speaker 36 Different lipstick, too.

Speaker 127 Yeah. But it was a part of the human condition.

Speaker 127 Possibly back to prehistorical times.

Speaker 60 Historically.

Speaker 127 Before reading and writing were invented.

Speaker 118 There was slavery.

Speaker 127 Right. Now, in America, we have a very strong association between slavery and race and racism.

Speaker 60 Right. That's true.

Speaker 36 Most of the slides. Is this really appropriate, Tub talk?

Speaker 129 Slavery? Slaves and slave owners. Yeah, anything race.

Speaker 36 I was horny and now I'm not.

Speaker 127 People just didn't have the ability to go to another continent.

Speaker 70 And that whole time did you see that one

Speaker 37 peeking out.

Speaker 60 That was so seductive.

Speaker 53 Can you go to the next one?

Speaker 89 But see, she keeps it.

Speaker 69 I've never seen her out of the bath.

Speaker 3 I kind of like it.

Speaker 127 I think it's interesting how

Speaker 129 words take on

Speaker 36 meaning

Speaker 127 and symbolisms

Speaker 127 that are very much beyond what the word actually is.

Speaker 53 I'll tell you what's interesting to me, too.

Speaker 7 But something is kind of curious here.

Speaker 104 Yeah.

Speaker 31 There's 90,000 followers.

Speaker 131 Sure.

Speaker 55 No comments, 66 likes.

Speaker 29 The math really ain't math, as the kids say.

Speaker 57 She's the disabled writer of The Bloodied and the Broken, Justice Gone, Haywire, I Spy, You Spy, They Spy,

Speaker 58 and Ron.

Speaker 76 Yeah, I ran at the movies. Okay.

Speaker 37 Well, I don't know.

Speaker 36 Click on the Amazon link because that's where you can see her books. Are these self-published?

Speaker 36 This is, I don't know.

Speaker 120 She might be limiting her comments to, I mean, a lot of celebrities, you know, do that if they're not.

Speaker 34 Good point anyway.

Speaker 5 Yeah.

Speaker 60 That's a good point. These books are.

Speaker 36 This is what she writes. That's Denise.

Speaker 37 Yeah, yeah.

Speaker 36 Wow, this is.

Speaker 81 I'm thoroughly confused.

Speaker 33 I'm very confused. I'm very curious.

Speaker 32 But we did what she asked, which is get people.

Speaker 60 These are her books.

Speaker 87 Is that free?

Speaker 104 Is it $0?

Speaker 73 I spy, you spy, they spy?

Speaker 36 Yeah, the audiobook. Yeah, you're right.

Speaker 118 On Kindle.

Speaker 60 Oh, it's free.

Speaker 130 Oh, okay.

Speaker 36 It's got

Speaker 105 five reviews, four stars out of five. That's not bad.

Speaker 37 No.

Speaker 70 Anyone ran at the movies.

Speaker 37 Ayn Rand at the movies.

Speaker 36 Wow. That one's got five out of five stars.

Speaker 117 Look, here's the thing, man.

Speaker 14 We need to know what's going on with Denise.

Speaker 36 I just love how she goes to the splashing because it does engage me. And what's going on here

Speaker 36 medical stuff going on?

Speaker 34 Your daughter? Someone's asking?

Speaker 133 Hmm. Again,

Speaker 72 not a lot of explanation going on.

Speaker 6 That looks like a

Speaker 76 workspace.

Speaker 34 Well, it looks like a crawl space.

Speaker 14 Well, the other one just looked like people at an office.

Speaker 63 Sure.

Speaker 14 And then this other stuff looks like crime scene photos.

Speaker 55 Yeah.

Speaker 91 It just looks like, oh, this is Dennis Rader's garage.

Speaker 45 Yeah.

Speaker 8 This is the back of someone's head.

Speaker 34 It's a really intr

Speaker 31 terrifying sketches.

Speaker 122 Like this, this, as a behavioral profile enthusiast,

Speaker 54 you know, if you showed me this at first, I'd be like, oh, yeah, this person has committed some horrific crimes.

Speaker 20 Oh, Will.

Speaker 37 Oh, then the flowers.

Speaker 36 She's always in the tub.

Speaker 45 What's that?

Speaker 37 What's going on here?

Speaker 36 Okay, now we're in fishnet sky highs.

Speaker 47 Again.

Speaker 47 Dancing.

Speaker 15 With the fishnets on.

Speaker 36 Very beautiful. I love

Speaker 36 beautiful, sexy legs.

Speaker 10 I really think about BTK because he was really in Wichita.

Speaker 36 But may I, you know something, Tom? I see myself going this way.

Speaker 94 What?

Speaker 18 Like, let's say you die before me.

Speaker 7 You always bring up this scenario.

Speaker 36 It's always on my because I can see myself going crazy. Really? Absolutely.
I'm the woman in the bathtub,

Speaker 36 just thirst trapping, like just putting it out there.

Speaker 36 This could easily be me. And I have 10 cats.

Speaker 36 You can see it. That's why Annie's laughing because he's like, yeah, of course.
Look at her. This is me.

Speaker 5 A lot of engagement here.

Speaker 45 A A lot of engagement.

Speaker 43 These guys are super into her.

Speaker 134 That's what I was saying. What's going on here?

Speaker 36 So she's getting dates. That's how she does it.

Speaker 92 Yeah. There's always somebody.

Speaker 89 I'll tell you what, those comments are about to change, sister.

Speaker 42 You're going to start seeing a lot more stuff that

Speaker 78 you're going to be like, what the fuck does this mean?

Speaker 35 Oh, oh, knees up, knees up.

Speaker 36 No, she looks good, though. I like her shoes.

Speaker 83 I'm good. We can.

Speaker 29 Oh, man.

Speaker 20 Yeah.

Speaker 53 This is interesting.

Speaker 78 Thank you for showing me this.

Speaker 36 The Bloodied and Broken. Yeah, that's her book.
And there's a ghost.

Speaker 53 She looks really different there, too.

Speaker 36 You know, ever-changing, ever-evolving

Speaker 37 as an artist does. Right there.

Speaker 9 And it's very dark lipstick today.

Speaker 30 Maybe that's the Christina P collection.

Speaker 36 I hope so. You know, my new color Berlin looks similar to that.

Speaker 133 There's her friend Jan at the fucking diner.

Speaker 83 That guy right there in the middle.

Speaker 67 It's like he's got a story to tell.

Speaker 84 I don't know what's going on with him.

Speaker 127 Brother and father at one of my favorite restaurants. It's called Oseo

Speaker 125 or

Speaker 129 Asian Fusion, and it's in Bolivar.

Speaker 20 Well,

Speaker 129 anyway, I'm gonna

Speaker 8 we got some some brothers in arms in these comments, though. So that some people are, I built this brick by brick, I don't understand my feed, but I love it.

Speaker 87 So other people are,

Speaker 34 yeah, what's the German Weiss on Schik Mach Einstein?

Speaker 29 Um,

Speaker 36 is your dad a WW2 vet? Oh, wow. Thanks for the tour.
Hope you enjoyed the crispy chicken.

Speaker 5 Oh, that's from the restaurant.

Speaker 83 Well, either way, all we know is this is a great find, okay?

Speaker 37 This is really rot.

Speaker 58 Great, great find.

Speaker 5 Here we go. This is right.
Oh.

Speaker 36 This reminds me of

Speaker 36 King Asripper.

Speaker 53 He does have King Barbara.

Speaker 36 Similar physique and process. Big baby.

Speaker 36 Oh, boy. Is he a baby?

Speaker 135 Yeah, he's doing the big baby thing.

Speaker 37 Oh, yeah, yeah, yeah, yeah, yeah, yeah.

Speaker 36 This is what Asripper would taunt us us with.

Speaker 64 Harry and Cross.

Speaker 36 A message from McAfee.

Speaker 77 I'd say howdy, but I'm not a real cowboy.

Speaker 136 And I'm not a real alien. We're deep fakes, and because of fakes like us, it's hard to tell what's real.

Speaker 137 Unless you have McAfee. McAfee's scam detector automatically identifies text and email scams.

Speaker 136 And even deep fakes.

Speaker 37 And it works everywhere, even out on the range.

Speaker 35 Yeah!

Speaker 136 But you're not even a real cowboy.

Speaker 36 If they're faking it, they're not making it past us. Get award-winning scam detection today.
McAfee.com/slash keep it real. Eczema isn't always obvious, but it's real.

Speaker 36 And so is the relief from EBGLIS. After an initial dosing phase, about four in 10 people taking EBGLIS achieved itch relief and clear or almost clear skin at 16 weeks.

Speaker 36 And most of those people maintain skin that's still more clear at one year with monthly dosing.

Speaker 22 EBGLIS, Librachizumab, LBKZ, a 250 milligram per 2 milliliter injection, is a prescription medicine used to treat adults and children 12 years of age and older who weigh at least 88 pounds or 40 kilograms with moderate to severe eczema.

Speaker 22 Also called atopic dermatitis that is not well controlled with prescription therapies used on the skin or topicals or who cannot use topical therapies.

Speaker 22 EBGLIS can be used with or without topical corticosteroids. Don't use if you're allergic to EPGLIS.
Allergic reactions can occur that can be severe.

Speaker 104 Eye problems can occur.

Speaker 121 Tell your doctor if you have new or worsening eye problems.

Speaker 22 You should not receive a live vaccine when treated with Epglis. Before starting Epglis, tell your doctor if you have a parasitic infection.

Speaker 36 Searching for real relief? Ask your doctor about Epglis and visit epglis.lily.com or call 1-800-LILLIERX or 1-800-545-5979. He's a game.

Speaker 37 Is he gonna rip?

Speaker 1 Is he gonna rip?

Speaker 1 Yeah.

Speaker 82 Thank you, sir.

Speaker 82 Thank you, Sah.

Speaker 31 The crazier part is that there's another guy who you can't see who's watching this same video, just stroking his dick.

Speaker 21 You know, being like, God, this is fucking hot.

Speaker 65 Just loving this.

Speaker 110 I will.

Speaker 7 Whenever there's a, there's always somebody stroking their dick to it.

Speaker 36 Of course, that's why he's putting it out there. This isn't for women's benefit.
No woman wants to see this shit. Nope.

Speaker 36 He has the same burp sound that you do. Yeah.
When you kind of look alike.

Speaker 45 No, no.

Speaker 36 You put your voice at the end of it.

Speaker 45 Yeah.

Speaker 36 It always gets me.

Speaker 21 Yeah.

Speaker 36 It always makes me laugh. And then your mom gets super upset.
And then it makes me laugh even more when she goes, ah,

Speaker 36 you are disgusting.

Speaker 36 I like for somebody to answer me, Crean men or Newfoundland men or Canadian men. Somebody contact me to let me know.
Would you like to have someone like me?

Speaker 118 Wow.

Speaker 36 Oh, I like that at the end.

Speaker 37 Any?

Speaker 120 I'm not Canadian, unfortunately.

Speaker 104 That's true.

Speaker 31 That's the only thing that's.

Speaker 120 That's really, that's it. Because, I mean, look, I'd be into it, but yeah, I just, I'm not from Canada.

Speaker 36 What can I do? You know, big difference between her and the cool guys is that she put her dentures in to make this video.

Speaker 42 That is true.

Speaker 89 It's a terrible angle.

Speaker 139 It's horrible lighting.

Speaker 7 The message is upsetting and at the very least, confusing.

Speaker 7 But she does have her teeth in it. Which is.

Speaker 15 And that's a huge, huge win.

Speaker 36 It's very rare that they do that. So she put in the effort.
She looks clean. Yeah.

Speaker 13 Yeah.

Speaker 36 Somebody, and again, somebody's dick is hard.

Speaker 64 Yeah.

Speaker 54 Not yours.

Speaker 9 I'll tell you the

Speaker 44 that's made me the most that I laughed so hard. I sent this video to 50 people when I got

Speaker 44 it.

Speaker 36 Did you send it to me?

Speaker 14 I don't know if I did.

Speaker 123 It was a while ago. I actually forgot about it until I saw it in the bank today.

Speaker 67 Here it is.

Speaker 140 What they say, hold on. Move your hair.
I'm trying to pronounce it.

Speaker 94 Is it? They say fuck.

Speaker 140 Hold on. I'm trying to sound it out.

Speaker 116 But you're not sounding it right.

Speaker 99 Fuck. No, no, no.

Speaker 71 Say uncle.

Speaker 140 No, they don't say uncle.

Speaker 36 They say fuck.

Speaker 71 Brian's with uncle.

Speaker 101 Funko.

Speaker 99 Fuckle.

Speaker 90 The shirt for people listening just says funkle, a fun uncle.

Speaker 31 And his nephew is clearly just messing with him, saying it says fuck.

Speaker 2 He's like, no, no, no, no, no, no, no.

Speaker 5 That's why it's

Speaker 98 don't say nothing now. You got me saying it because I'm getting pissed off.
You're saying the fucking wrong.

Speaker 45 Say the fucking word wrong.

Speaker 71 It don't say nothing about no fucking nothing.

Speaker 101 It says Uncle Funko.

Speaker 71 Bitch, if you can't get it, if you can't say it, don't say it.

Speaker 98 Don't say it out. Don't say that shit.
Because you're pissing me off.

Speaker 116 Say it second to rub your damn mouth.

Speaker 116 Oh, shit, dude.

Speaker 116 Right at the end.

Speaker 118 He's like, fuck off.

Speaker 36 He's got a fist. He's going to kill him.

Speaker 82 He's going to kill him, dude.

Speaker 90 Holy shit. He got so worked up by that shit, man.

Speaker 50 He knew exactly how to wind his up.

Speaker 45 He knew how to wind his ass up.

Speaker 36 Do you think it wound him up because he's one of those guys? It's like, I don't curse. Yeah.
I don't do the cursing. Yeah, yeah, yeah.

Speaker 31 He's like, and is a harmless.

Speaker 72 And he got, he probably loves this shirt. That's his face.
You know, he's like, he's like, I'm a funko.

Speaker 17 And he probably thought that was really endearing.

Speaker 12 Oh, funkle.

Speaker 5 A fun uncle.

Speaker 72 I like that shit. You know, and he's like, it says, fuck.

Speaker 116 He's like, don't, don't, don't, don't, don't, don't, funko.

Speaker 45 I'm a funkle.

Speaker 43 And the funny thing is, he's definitely not a funko.

Speaker 38 No.

Speaker 90 He's a beach your ass uncle.

Speaker 45 For sure.

Speaker 36 For sure. He's got plastic covering the air conditioner.

Speaker 95 He's so mad.

Speaker 76 Yeah, he's so mad.

Speaker 36 He's got murder in his eyes. Look.

Speaker 101 Uncle Funko.

Speaker 36 He does love the shirt because look how worn it is.

Speaker 88 Oh, he loves it.

Speaker 54 That's his favorite one.

Speaker 31 And his fucking, this kid knows exactly what button to press on this guy.

Speaker 44 It's great.

Speaker 37 Yeah. Yeah.
It's a fuck.

Speaker 72 Yeah, because he's like, he's taking it like, how dare you think I would put on something with cursing on it?

Speaker 36 Of course, especially I'm an uncle, and you don't want to say like a fuck uncle.

Speaker 139 No, of course.

Speaker 5 That's terrible.

Speaker 4 He's like, no, that'll piss him off.

Speaker 91 So I'm just going to record him losing his shit right now.

Speaker 3 All right. Let's

Speaker 71 stop.

Speaker 101 Say, uncle, funko.

Speaker 126 Funko.

Speaker 118 Uncle Funko.

Speaker 139 All right, let's take a quick break. We'll be right back.

Speaker 95 Say my name. Say my name.

Speaker 52 Fancy Chef.

Speaker 95 This is the Beyonce, baby. Look how lovely.

Speaker 144 Look how nice. 570-604-3868.
702-742-1784.

Speaker 116 516-713-9493.

Speaker 74 Fuck me!

Speaker 116 So nice.

Speaker 35 He's beautiful.

Speaker 116 Won't you like this thanksgiving team and i like this beautiful tonight by me the remarkable fancy chef i'm located in atlanta georgia okay i'm all booked up all right and we have to book fancy chef i'm coming to

Speaker 96 the coming tuesday and that's gonna change will he or won't fancy chef show up will he or won't he and this is the greatest mystery happy said it i'm going to texas i really like this guy it's amazing you'll see how beautiful it'll be and i'm telling you the podcast is gonna go up

Speaker 116 a a lot. I'm doing the filming today, so.

Speaker 1 You're filming? What are you filming?

Speaker 99 John Sabura.

Speaker 116 No way. Yes, way.

Speaker 130 The actor?

Speaker 36 Yes.

Speaker 94 Good job.

Speaker 116 Turn this off. They're going to ring like crazy now.
Don't answer.

Speaker 64 All right.

Speaker 134 And welcome to another episode of Your Mom's Mom's House.

Speaker 113 Today is a huge, huge day here.

Speaker 147 We are bringing to you guys live and in person, one of, this is just like a breakthrough type of experience.

Speaker 89 We've had days, I say, where you mark time, you know, RPC,

Speaker 14 Charo's, famous 9.72 seconds.

Speaker 19 Of course. And then today.

Speaker 91 Today we are bringing to you guys, we couldn't be more excited, the one and only fancy chef.

Speaker 17 Give it up, everybody.

Speaker 62 He's here

Speaker 43 in the flesh.

Speaker 117 Yeah, I mean, like, we've been, you know, watching the videos.

Speaker 7 We've been obviously like fascinated by this thing.

Speaker 107 I have to say, first of all, just so it's clear, we are big, big foodies.

Speaker 14 In other words, we love fine dining experiences. We love chefs.

Speaker 7 In my mind, hanging out with chefs is a lot like hanging out with any other artist.

Speaker 50 I see you guys as artists.

Speaker 147 So I like hanging out with musicians, painters, comics, etc.

Speaker 7 And chefs are like that for me, too.

Speaker 91 So we always have a natural,

Speaker 55 yeah, sure.

Speaker 36 Do we need to take that?

Speaker 83 Is that do you want to take it?

Speaker 35 No, let them take it.

Speaker 37 Oh, okay, okay, okay.

Speaker 148 Okay,

Speaker 11 so they're not going off.

Speaker 14 Oh, okay. Whatever.
You want them to take the phones away?

Speaker 116 Yeah, you don't mind? I don't mind.

Speaker 73 Tanner.

Speaker 5 You want to leave them?

Speaker 15 No, it's up to you, Chef.

Speaker 149 Whatever you want to do. Do you want to leave them out here?

Speaker 36 I don't want you to miss a.

Speaker 64 I don't know if you need to grab a call.

Speaker 5 It's fine.

Speaker 79 Oh, yeah.

Speaker 37 Okay.

Speaker 116 I ain't going to answer on set.

Speaker 5 Oh, it's up to sure.

Speaker 7 Do you want to take them out to the prep area?

Speaker 116 Or do you answer on set? You don't mind?

Speaker 134 I don't mind if you answer on set.

Speaker 37 Oh, you don't? Okay, good.

Speaker 116 I'll answer that call.

Speaker 150 Okay, okay.

Speaker 14 So anyway, we've been so fascinated. And I know you're going to do something very special for us.

Speaker 83 You were giving me a little bit of a teaser out there about today's going to be like...

Speaker 7 Chef told me that he felt inspired, and he decided to call an audible, change the menu on the spot, in the moment.

Speaker 7 And he also said he's going to do something he's never done before.

Speaker 89 What?

Speaker 88 We don't really know exactly what it is yet, but it's a little bit of a secret.

Speaker 36 Can you give us any hints? Like, any hints?

Speaker 110 I could.

Speaker 36 I'm hungry, by the way. I came in starving.
I haven't had anything to eat today because I knew you were cooking. Tell me, wet my whistle, wet my beak a little.

Speaker 87 Give us a little?

Speaker 37 Yeah.

Speaker 64 Just give me like a little

Speaker 85 appetizer of what it's going to be.

Speaker 82 Tell me.

Speaker 110 Yeah.

Speaker 116 I want the excitement to be there.

Speaker 54 I hear what you want. Well, I'm excited either way.

Speaker 116 But

Speaker 116 it's a great mixture that I've never done before. Okay.
It's going to be the first time.

Speaker 116 But it's not going to be to the point where you'll be like, no. You're really going to scream and shout like, this is it.
This is it. So I know how to execute it.

Speaker 116 Without ever doing it, I know how to execute it.

Speaker 104 Of course, you're a master.

Speaker 5 You're a master.

Speaker 150 I know how to execute it.

Speaker 14 Trust me.

Speaker 54 Now, one of the things you've said, because everybody's interested in people's background, you started in the kitchen when you were four.

Speaker 132 I did.

Speaker 134 And did you ever go?

Speaker 91 I imagine, did you work in restaurants growing up?

Speaker 8 Did you go to culinary school?

Speaker 91 Did you travel abroad and work in like a lot of chefs have certain paths?

Speaker 88 What was your path?

Speaker 116 So I'm going to tell you a real funny story.

Speaker 47 Okay.

Speaker 116 But let me go start from the beginning. So I did start at four.

Speaker 116 I started in the kitchen as a little child with my mom and my dad. My dad was actually a Navy chef in the Navy.
Okay. My mom actually learned from her parents.

Speaker 116 So what I would do is at four, I would get the pot, get the pan, fill this up with water.

Speaker 116 She actually sometimes stands me on the platform to get to the stove or to the water to fill it up or get the potatoes or something like that.

Speaker 116 And it never left me from there on.

Speaker 116 So what I did do is I went abroad as I grew and one of the first places I got into airline catering.

Speaker 68 Airline catering, like Delta.

Speaker 148 No.

Speaker 116 We did British Airways first class of business class, Bee Wee, first class of British

Speaker 116 first class of business class.

Speaker 116 There was an airline. There's kitchens in New York.

Speaker 57 Would you do the thing where you would design the menu for that airline?

Speaker 59 Like you would design what passengers are going to have?

Speaker 27 No, later on.

Speaker 116 Okay. Because when I started, there was a chef there called Russo.

Speaker 116 and i was young and russo at first didn't believe in me so he stuck me in the cold kitchen so he stuck me in the cold kitchen he seen my speed he said come here

Speaker 116 i came to him i said what's the matter

Speaker 116 i didn't know you were so fast i didn't know you were so good so the hot kitchen is more advanced right so he's tomorrow you coming in 6 a.m

Speaker 31 He could sense how fast you were.

Speaker 16 I did.

Speaker 46 You're going in the hot kitchen.

Speaker 116 I was excited. I ran home and I told my mom.
And he took me and taught me the kitchen. Stuff I had never seen before, really.

Speaker 116 The tall kettles that you cook in and commercial kitchens, airline, hotels, so on and so forth. And she said, that's good.
See what learning from home did for you?

Speaker 116 So that was one of my first places that I got

Speaker 116 a taste of commercial.

Speaker 147 And then was it on to restaurants from there or just private cooking?

Speaker 116 No, it was on to restaurants. I actually had a good friend

Speaker 116 who was into it. It was in that neighborhood.

Speaker 116 And this is when I went to Rockefeller Center in New York City to restaurant associates, Savory's. I was telling you about Sepi Ringley.
So there was

Speaker 116 three restaurants in the row they had. Savory's to the left was American Festival Cafe.
To the right was the Sea Grill, where Chef Sepu Ringley

Speaker 116 I learned up under him as well. So

Speaker 36 but this is interesting because you you said to us on the phone call that you didn't prefer to work with seafood.

Speaker 36 Is there a history at the seafood restaurant?

Speaker 116 Well, you got to tussle with a lot.

Speaker 116 And the tussle is cracking, opening, so on and so forth. Yeah.

Speaker 153 Right.

Speaker 116 Shells, so on and so forth.

Speaker 116 But

Speaker 116 the big thing is the smell.

Speaker 150 Yeah. Yeah.
So

Speaker 150 that's.

Speaker 116 That's a turnoff. So it can be.
If you ain't in the, if you're not in the mood for that, then

Speaker 116 you don't want to do it.

Speaker 18 Tell me about strawberries because they so clearly have influenced you.

Speaker 12 You know,

Speaker 57 Dali was known for clocks in his work.

Speaker 8 And I feel like when somebody says fancy chef, I go, strawberries.

Speaker 100 This guy has a thing. He loves strawberries.

Speaker 107 Like, is there an origin story there?

Speaker 84 I feel like there's a connection between you and strawberries.

Speaker 64 It is.

Speaker 116 And the connection that I have with the strawberries is they have a very distinct smell to them,

Speaker 116 a great taste, they're very bright, and the contrast that they

Speaker 116 give off

Speaker 116 is exceptional.

Speaker 7 Because you'll throw them in things that people don't expect.

Speaker 37 You know what I mean?

Speaker 35 Yeah.

Speaker 56 I do. That's exciting.
Yeah.

Speaker 116 And the reason why I do is because

Speaker 116 sometimes my mom tells me to.

Speaker 37 Yeah.

Speaker 116 Sometimes it's not playing, but.

Speaker 7 That's something I've seen from your post is you have a very stream of consciousness way of cooking.

Speaker 14 You feel something in the moment.

Speaker 7 It is very artistic, right?

Speaker 64 It is. Yeah.

Speaker 116 It really is.

Speaker 128 It is. So

Speaker 36 ask you, are these people that are trying to book you that are contacting you right now on your phones? Like, are these bookings?

Speaker 154 They are. Wow.

Speaker 36 Wow.

Speaker 36 Can you tell us, I mean, I know you've signed many NBAs. Can you tell us one of the most exclusive clients you've worked for?

Speaker 148 No.

Speaker 36 No.

Speaker 74 I could.

Speaker 154 I can't tell you who it is, though.

Speaker 36 I know. Can you give us us a hint, maybe?

Speaker 90 Yeah, can you tell us what the scenario was without telling us

Speaker 37 who it was?

Speaker 36 Are they actors? Are they business people?

Speaker 64 Probably. All of the above.

Speaker 92 Huh? All the above.

Speaker 10 And they have you on yachts and in mansions and everything?

Speaker 148 Yeah. Wow.

Speaker 64 This guy here isn't really too much.

Speaker 116 I didn't sign the NBA with him. But he was one of my first ones.
And I'll tell you his name. Daniel Green.

Speaker 37 Oh, Daniel Green.

Speaker 116 He drew for the comic books Marvel.

Speaker 37 Okay. Oh, that's nice.

Speaker 106 And he had you.

Speaker 116 He had me. He had

Speaker 116 in New York, in the town of Kingston, New York.

Speaker 153 Not because I thought about it.

Speaker 116 When I did, he was about

Speaker 116 75.

Speaker 153 And

Speaker 116 excited. Yeah.

Speaker 116 And I did good. He was just so excited for everything that I did.
But Daniel Green, he was a drawer for the Marvel Company.

Speaker 64 Oh, there he is.

Speaker 37 There he is.

Speaker 45 Daniel Green.

Speaker 36 Do you remember what he liked to eat? What did you cook?

Speaker 116 He didn't care.

Speaker 144 He didn't care.

Speaker 36 That's even better. He trusted your

Speaker 116 artists. He was just fascinated in it.
But the artistry of it, he was just.

Speaker 33 For people,

Speaker 33 just general.

Speaker 72 So basically, because I don't want people to waste your time,

Speaker 4 can you tell people what kind of price range they need to be in, in if they're even looking to book you?

Speaker 73 Because chefs come in different levels and tiers of pricing.

Speaker 6 Like, what should people be expecting if they're even thinking about reaching out?

Speaker 37 You get to think big.

Speaker 34 Think big.

Speaker 116 You get to think that all those investments you made,

Speaker 145 you get to think about

Speaker 116 bringing them here. Wow.
You know, because

Speaker 116 you don't want to eat.

Speaker 5 Because

Speaker 116 you could go to so many different places and do that. McDonald's, Burger King, Wendy's, White Guy.
You could go there and do that.

Speaker 116 But when you deal with all the street and the level of chefs and the level of food um that you're dealing with yeah paying should be like

Speaker 116 no problem yeah okay

Speaker 114 so um so if somebody says hey chef i'm having uh eight people i'd like to do a multi-course dinner are they thinking like

Speaker 30 six like five figures six figures is it like is that reasonable It is.

Speaker 116 Actually, it should be no price range.

Speaker 134 No price range. No.

Speaker 116 Because you got to think about it. If you want the best, if you want lavish, if you want fabulous, and you want fancy,

Speaker 116 why would it be? You think about it from this standpoint.

Speaker 64 No,

Speaker 116 I look at fur coats. I look at clothes, right? Yeah.
On different levels. So a fur coat has two reasons to it, two meanings.
And the two meanings is

Speaker 116 temperature

Speaker 116 and how you look.

Speaker 20 Yep.

Speaker 116 So if you.

Speaker 36 It's so funny. I was this close to wearing a fur coat to meet you, and I thought, that's too hot out.

Speaker 116 So, yeah. So the thing about it is,

Speaker 116 you got to look at that.

Speaker 46 Yeah. And you say, wow.

Speaker 116 And there's different levels of furs. So you have black llama.
You have

Speaker 116 so many different. And there are pieces and there are whole pieces of furs.
So if you get the pieces, they cost less. If you get the whole, it costs more.

Speaker 46 But it is fancy.

Speaker 6 Unlimited is nice, but just so people have have like a ballpark like if they should be prepared to spend a hundred thousand at least for a good dinner why not yeah no i agree no we're just yeah yeah um we agree

Speaker 64 you uh you you can uh

Speaker 116 minimize and you can okay work with a person if they're normally those people that because my background in those places yeah

Speaker 9 limitless well let's do this right now i mean we're so excited to get this going why don't we get you out into the prep area with uh your sous chef tanner and you guys can start prepping we'll check in with you regularly and then um when the meal is ready to go you come back in here and we'll we'll you know we'll do our tasting together does that work it does great all right wonderful awesome thank you thank you chef

Speaker 36 thank you uh

Speaker 36 all right uh we just kind of step down there for a second to get um chef started um how how incredible is this i mean look it's been a quite a whirlwind whirlwind week for us here at YMH because we weren't sure he was even going to show up.

Speaker 21 There was a lot of anticipation.

Speaker 36 And there was a lot of excitement last night when you got the notification. Yeah.
Oh, thank you.

Speaker 64 The eagle had landed.

Speaker 36 That the eagle had landed in Austin. Thank you, guys.

Speaker 36 And then the excitement of him going live

Speaker 36 on Instagram.

Speaker 58 We were watching in bed.

Speaker 37 Yeah, it was incredible.

Speaker 61 It was incredible.

Speaker 36 So, yeah, this is going to be exciting. What do you anticipate for the meal? I feel like

Speaker 64 we have the first course.

Speaker 64 Wow, it's hitting right now.

Speaker 64 Already?

Speaker 5 Jesus.

Speaker 138 That is.

Speaker 155 That was so fast.

Speaker 138 Okay, Chef, what's your hand?

Speaker 116 We're going to do what we talked about. Okay.
With just one of them.

Speaker 86 Okay. Wow.

Speaker 149 One of the dishes is ready to go.

Speaker 116 One dish is ready to go.

Speaker 27 Literally, what, four minutes?

Speaker 116 This is one of my favorites.

Speaker 135 This is one of your favorites.

Speaker 116 Which is the strawberries.

Speaker 23 Strawberries.

Speaker 156 Yes.

Speaker 151 Unbelievable plating of strawberries.

Speaker 143 Gorgeous.

Speaker 102 I actually want to

Speaker 116 give a color contrast like using those words. Okay.
And brighten the area and brighten it up. Okay.
And also give a great smell.

Speaker 157 Excellent. That's what we want.

Speaker 121 These look incredible. They look fresh.

Speaker 158 So we'll go ahead and we'll start with those.

Speaker 27 Thank you. Okay.

Speaker 150 All right. Tom,

Speaker 121 would you like me to serve you a strawberries?

Speaker 159 I would love one.

Speaker 84 I am a huge fan of strawberries, actually.

Speaker 53 I'm just going to go ahead and take this one.

Speaker 76 Yeah, wow.

Speaker 76 Let's see.

Speaker 53 They've been washed. I wonder if it had anything to do with my mentioning it or I don't know at this point.

Speaker 36 Listen, he came with a plan.

Speaker 4 That was

Speaker 33 first course, a plate of strawberry.

Speaker 36 Do they call this in a mousse-bouche in fine dining?

Speaker 37 Well,

Speaker 36 fancy, delicious, beautiful and nice. Yeah.

Speaker 7 I have no idea how he just did that.

Speaker 33 That was so fucking good.

Speaker 48 Wow.

Speaker 118 Wow.

Speaker 3 Oh, wow. Oh, my God.

Speaker 14 There's so many more.

Speaker 36 Yeah.

Speaker 7 I didn't realize he had prepared so many.

Speaker 36 Actually, this is a really, really sweet course.

Speaker 5 It's a nice strawberry.

Speaker 36 He's right. It really sets up your palate.

Speaker 87 No.

Speaker 36 you know what's so funny is you you do love fine dining i do this is your most favorite genre and we went we were in amsterdam it's funny because heather was going to ask me what my least favorite meal was oops my mic cut out now it's back okay and um it was a fine dining meal we had in amsterdam i didn't enjoy it either you know i didn't enjoy it either that you really roll the dice on

Speaker 7 tasting menu style places.

Speaker 89 I mean, it means that they're competent at what they do.

Speaker 9 Sure.

Speaker 6 But that might not be for your palate.

Speaker 14 And I wasn't a big fan of that either.

Speaker 121 Well, I'll tell you what.

Speaker 57 I also had a tasting menu in Madrid that I didn't enjoy.

Speaker 18 But it was like, I don't know.

Speaker 21 It was a little too experimental. It's too fancy.

Speaker 48 No, it's too fancy.

Speaker 36 Can I be honest with you? And I know we have Danish listeners. I wasn't a fan of the Dane food.

Speaker 5 Period. I don't think they're offended.

Speaker 14 I don't think they're fans of it either.

Speaker 36 Yeah, they told us because I was like, we're sure.

Speaker 86 We don't want to eat this bullshit.

Speaker 36 I was like, what's like the nicest to send us to the best Danish restaurant? And they're like, oh, you don't want to eat that.

Speaker 14 To be clear about the Madrid experience, I am a huge fan of Spanish food.

Speaker 54 This wasn't the

Speaker 79 restaurant style.

Speaker 57 It was like experimental seafood stuff.

Speaker 66 And I just, it really wasn't.

Speaker 36 You know, as a fan of Anthony Bourdain, Rest in Peace, he would always talk about his loathing of when chefs. tortured the food.
Yeah. I agree.

Speaker 36 I don't want to see anything freeze-dried or essences of don't torture the food. Just give me.
But by the way, our guy, high-quality ingredients.

Speaker 18 incredible and one chef told me one time you know who it was do you remember when we were gonna do naked sushi yeah we were gonna book naked sushi yes so i talked naked sushi was like where they have like a model yes who's mostly nude and you eat sushi off of her and we were and you have like guests there and it was it's supposed to be just like the fun

Speaker 54 i don't know experience of that all yeah so i talked to that chef And I had like a tasting thing for him. I don't know what it was.

Speaker 33 But anyway, he said this thing I never forget, which is the food is always the star. So you have to get great quality food.

Speaker 7 And then Fancy Chef brings in these strawberries and you're like, oh yeah, lesson learned.

Speaker 37 Definitely.

Speaker 9 Because those aren't just anybody could just give you whatever strawberry.

Speaker 20 And he went and picked super high-quality ones.

Speaker 36 Yep, very fancy and very nice. So far, so good.

Speaker 64 So far, so good.

Speaker 36 What's your rating, Tom?

Speaker 16 Well, right now we're fucking, I guess, 12 stars.

Speaker 54 Isn't that the scale?

Speaker 37 Yeah. Pretty amazing.

Speaker 113 Let's look at the camera. Just the camera feed is fine.

Speaker 57 oh look at him fancy's cooking fancy's in there with chef tanner

Speaker 36 chef tanner learning's handing him a knife okay got proper text slicing and dicing wow yeah this is this is exciting uh hold on can i tell you something yes i got a picture of the old lady who reads dirty the dirty book in the waiting room today again this is like the same lady this is her and i was so fucking i was so stoked because i finally know i can read the tie light i I took a sneaky pic of her.

Speaker 81 I won't post it because this is someone's grandma.

Speaker 36 Okay, she's almost done with the book. She made a lot of progress since yesterday.
The book is called Hidden Secrets Between Them. And it's a very horny cover.

Speaker 36 I mean, from what I can tell.

Speaker 60 Anyway, look how far she got.

Speaker 78 Yeah, she's, I can tell. She's almost done.

Speaker 36 She doesn't even look up.

Speaker 48 Hidden Secrets Between Them.

Speaker 36 Maybe it's not even horny, but it felt horny to me. Or maybe it's too gay.
Yeah, it's totally horny, right?

Speaker 7 An uplifting inspirational romance.

Speaker 82 That's what it's like.

Speaker 36 Oh, bullshit, dude. And by the way, aren't all secrets by definition hidden? I feel like it's redundant to say hidden secrets.

Speaker 132 These are open secrets between them.

Speaker 64 Yeah.

Speaker 36 Let's see. Can we read a little bit? Yeah, we can see it.

Speaker 60 And it's inspirational.

Speaker 138 Oh, show's coming up.

Speaker 43 Oh, my God. We're already in Course 2.

Speaker 112 Course 2. This is so fast.

Speaker 45 This is part of the

Speaker 55 pricing.

Speaker 91 Watch your head. Watch your head, everybody.

Speaker 116 Okay, so what I'm going to do is I'm going to come here. Yes, sir.
I want to do it right before your eyes.

Speaker 110 Okay. Okay.

Speaker 112 I'm going to have this. Yes, Chef.

Speaker 116 Give me a bigger plate. Yes, Chef.

Speaker 116 Okay.

Speaker 116 Again, I always talk about color comments.

Speaker 27 Oh, shoot.

Speaker 102 That's all right. That's okay.

Speaker 160 It happens.

Speaker 83 Can you pull that page in, Gene, before it goes off the side?

Speaker 161 Yes.

Speaker 116 Can we soak that up?

Speaker 150 Sorry about that, right? Come on.

Speaker 36 What happened, Chef?

Speaker 21 It spilled off. Okay, let's go all the way up.

Speaker 161 You weren't fucking here.

Speaker 36 That's what happened.

Speaker 31 This definitely goes on you, Tanner.

Speaker 160 Yeah, dude.

Speaker 36 You're supposed to be next to him helping him.

Speaker 121 Sorry, Chef. Okay, good.

Speaker 16 Good job.

Speaker 36 You can just take the paper, Tanner.

Speaker 154 Are we filming?

Speaker 93 Yes, Chef. We are filming.

Speaker 116 Okay, good.

Speaker 150 So we're going to do color contrast.

Speaker 116 We're going to go Italian.

Speaker 145 Okay, color contrast. We're going to go to go Italian.

Speaker 106 Right, here. We're already at.

Speaker 162 We should mention, by the way, the strawberries were unbelievable.

Speaker 121 So good.

Speaker 163 So now we are on the second course, or it looks like we have some verata

Speaker 163 and some ergo tomatoes.

Speaker 110 Yes, I'm gonna go

Speaker 36 so you're going tomato, cheese, tomato, cheese, tomato.

Speaker 161 Okay, I like that. Okay, okay.

Speaker 116 So, the key point here is you want to go middle.

Speaker 110 You want to go in the middle.

Speaker 116 Okay, you want to go middle.

Speaker 36 Yeah, walk us through your thinking right now:

Speaker 39 excitement,

Speaker 116 overjoy.

Speaker 110 Okay, so I want to go. There we go.

Speaker 1 And right, so we're going middle, even

Speaker 154 spread out.

Speaker 91 Spread out.

Speaker 15 Let me have...

Speaker 15 Good job, Tanner.

Speaker 143 Yeah, cover it.

Speaker 39 Okay, we're going to go here.

Speaker 30 Some balsamic here.

Speaker 30 Wow.

Speaker 87 Beautiful.

Speaker 36 Ooh, look at the drizzle technique. I like that.

Speaker 143 Okay, yeah,

Speaker 116 let me have the olive oil. Yes, yes.

Speaker 116 So I'm going to go olive oil.

Speaker 161 Oh, wow. Oh, wow.

Speaker 160 That's a generous.

Speaker 36 I know.

Speaker 21 Yes.

Speaker 21 I actually wanted to spout.

Speaker 86 Oh, yeah.

Speaker 86 Because I like olive oil.

Speaker 82 So do I, and it's good for

Speaker 116 the container.

Speaker 150 So it's even in that. That's okay.

Speaker 116 It's even out. Look.
Yeah.

Speaker 150 The chef got it. No tricks.
That's good. You got no tricks.
Wow.

Speaker 116 Okay, look. So now we're going to put the finishing touches.

Speaker 116 The finishing touches. Is that the basil? The basil.

Speaker 27 Wow. All right.

Speaker 89 And again, generous size.

Speaker 141 All right.

Speaker 23 So we go. Basil.

Speaker 27 Yes, nice.

Speaker 121 I love basil too, and he knows that.

Speaker 36 Yeah. Yeah.

Speaker 150 Yes, all right.

Speaker 116 I like that. Not too much.
You don't want to overshadow the dish.

Speaker 8 It's important to also point out some of your intuitive nature because we didn't even fill out a preference sheet.

Speaker 44 You're doing this without us having relayed to you what some of our favorites are.

Speaker 83 And right out of the gate, there's two in a row.

Speaker 84 It's incredible.

Speaker 116 Beautiful. I like it.

Speaker 29 Okay.

Speaker 164 Great.

Speaker 15 Second dish ready to go.

Speaker 116 All right.

Speaker 42 Very good. Second course.

Speaker 36 Tom, I'll let him try it because

Speaker 36 Tom is the discerning palette of the two of us.

Speaker 4 Wow. Thank you.

Speaker 163 I appreciate that.

Speaker 36 I am like a trash dog with my palette.

Speaker 124 Yeah, sure. You are refined.

Speaker 160 Wow.

Speaker 36 That looks gorgeous.

Speaker 165 Okay.

Speaker 161 Really nice.

Speaker 50 And yeah. Everything good with the hot food coming through?

Speaker 121 You're prepping for that?

Speaker 110 Okay, good. Okay, good.
Great. You ready?

Speaker 121 Yes. Thank you, Chef.

Speaker 156 We look forward to the next one.

Speaker 112 No problem.

Speaker 56 Yeah, this is exciting.

Speaker 36 This is really exciting.

Speaker 85 Very exciting.

Speaker 37 Also,

Speaker 33 interesting

Speaker 84 bit of information, Zolo,

Speaker 19 is that nothing has been done to start hot food is what I was just told.

Speaker 33 Oh, really?

Speaker 52 That's just an interesting choice, I think.

Speaker 97 You know, he's timing it out, though. He's a master.

Speaker 36 A generous helping of basil. A generous amount of olive oil.

Speaker 5 And he plated it lovely.

Speaker 139 It is beautifully plated.

Speaker 52 Yeah, this is incredible.

Speaker 36 Yeah, the plating is lovely. He put a ton of basil on there.
Why are you scooping it off?

Speaker 78 I'm moving it to see what else I can.

Speaker 36 It was such a large piece that I couldn't see what was underneath it yeah it's like a basil salad with some tomato and matzo i love it i love it and look at them they're working away they're on to the next dish do you want to know what i noticed however yes i didn't see him season it i didn't see salt and pepper which i'm a fan of salt and pepper of course a lot of people are but i also have to think there's a reason for that

Speaker 84 do anything without having a probably pretty good reason for it of course so Here we go.

Speaker 88 I'll slice it in two because we're each going to have a bite. Okay.

Speaker 36 This is very exciting.

Speaker 18 Wow, so much oil, too. I like that.

Speaker 36 You know, olive oil, very healthy. The Mediterranean diet is supposed to be the most healthful.
Wow,

Speaker 33 absolutely just swimming in oil.

Speaker 78 It's incredible.

Speaker 36 I think I'll let you be the taste.

Speaker 121 I think you're gonna

Speaker 2 take bites.

Speaker 35 Good. We're taking bites.

Speaker 45 Well, wow,

Speaker 36 juicy.

Speaker 86 You can taste the oil.

Speaker 36 What about that basil?

Speaker 72 You can taste that too.

Speaker 72 Here you go. Here's your bite.

Speaker 62 No, no, no, I'm good.

Speaker 138 I believe you.

Speaker 64 You need to try it.

Speaker 143 Very juicy.

Speaker 36 There's oil on my jacket all the time.

Speaker 14 You know what? It's $45,000. You're taking a bite.

Speaker 36 Fair enough. Well, that is.

Speaker 130 I know you love your basil.

Speaker 36 Yeah. There we go.
Let's see.

Speaker 42 I cut it in a quarter.

Speaker 36 Like it just dripped on my thumb.

Speaker 37 That's good.

Speaker 36 It's dripping on the table.

Speaker 131 Mm-hmm.

Speaker 98 It's very oily and juicy.

Speaker 37 I like that.

Speaker 36 Very fancy, very nice.

Speaker 81 Very fancy.

Speaker 36 There's oil all over the table. There's oil on my jacket.

Speaker 70 Another home run.

Speaker 19 Well done, chef.

Speaker 38 That's very oily.

Speaker 130 Mm-hmm.

Speaker 36 But

Speaker 36 beautifully plated.

Speaker 9 Absolutely.

Speaker 36 And what a thrill to watch him work.

Speaker 12 To see it happening in the moment.

Speaker 36 Yeah, it really is something. You don't get that at fine dining.

Speaker 134 You know what it reminds me of, probably a little bit of?

Speaker 91 It's kind of like somebody invited you over to Prince's house.

Speaker 53 Yeah.

Speaker 30 And they're like, oh, he's just teetering on the guitar today.

Speaker 118 And you're like, what?

Speaker 44 And then you just get to like,

Speaker 133 you hear a couple notes getting strummed, you know, like, ding, don't, don't, damn.

Speaker 20 You're like, oh, I'll just hang back.

Speaker 91 And then an hour later, he's like, I just wrote a new song.

Speaker 13 You're right there.

Speaker 14 It's kind of like. This is just the beginning.

Speaker 36 I know. And he hasn't even started cooking the hot stuff yet.
Now, let's go back to my horny novel because I am so interested in that.

Speaker 88 Okay, but let's look at the pages.

Speaker 142 Do we have page selections?

Speaker 36 Hidden secrets between them.

Speaker 88 Christian book distributors.

Speaker 36 I know, but it's supposed to be horny.

Speaker 131 Okay.

Speaker 36 He never meant to be a father.

Speaker 130 Let's see here.

Speaker 36 I was hoping it was hornier than this.

Speaker 36 I mean, it is.

Speaker 105 Okay.

Speaker 147 Isn't are those images there at one of them a page?

Speaker 44 Yeah.

Speaker 4 Okay.

Speaker 131 There you go, Tom.

Speaker 85 You have to tell him.

Speaker 14 You have to tell him.

Speaker 8 Standing in the kitchen of the house she just signed a six-month lease on.

Speaker 104 Kristen Reynolds sighed.

Speaker 12 I know, mom.

Speaker 122 It was all she'd thought about since Dr.

Speaker 30 Olson gave her the good news that, despite their concerns of her being a single mother, she'd convinced them she was the right person to run the urgent care center, which soon open in

Speaker 44 Hope Crossing, Texas.

Speaker 104 As a nurse practitioner,

Speaker 60 this is so boring.

Speaker 72 Oh, this is your fucking choice.

Speaker 36 I know, but I wish it was hornier. I'm just saying, I can't imagine people read this stuff.

Speaker 78 I mean, you saw the lady who's reading it.

Speaker 36 I know.

Speaker 105 I was hoping it was better.

Speaker 36 Do you even read fiction? I feel like I can't stand fiction. I can't stand descriptions.

Speaker 37 It's not my favorite. It's not my favorite either.

Speaker 83 Let me play you an opening clip I've been wanting to share with you.

Speaker 36 Well, I'm disappointed that that wasn't hornier. In my mind.

Speaker 81 I know, it's a bummer.

Speaker 59 I know. It It would have been awesome if it was like the pussy juice was dripping down.

Speaker 37 That would have been nice.

Speaker 36 I did talk to a deaf woman today in the waiting room, and that was cool. I could tell she was reading my lips and stuff.

Speaker 131 Wow, what's up?

Speaker 97 You should bring that lady one of our books, one of like the Kwan Mills novels or something.

Speaker 141 Yeah, dude, I noticed you were reading a book last week.

Speaker 91 I brought you another one.

Speaker 44 That's a really good idea.

Speaker 82 I know.

Speaker 161 I will.

Speaker 115 Do you want to talk shit, you fucking losers? What's up?

Speaker 115 I'm here on the beach. What the fuck is up?

Speaker 74 Wow.

Speaker 85 That was cool, huh?

Speaker 36 I like that a lot.

Speaker 30 Look at him just in there working away.

Speaker 162 I wonder what he's prepping for the third course.

Speaker 89 Do we know if there's dessert today?

Speaker 36 I'd hope so.

Speaker 4 We're paying him.

Speaker 57 Oh, because I'm, you know, I'm

Speaker 135 kind of

Speaker 4 practiced and set it out so that I would have a cheat meal.

Speaker 108 Oh, perfect. Yeah.
Yeah, we got dessert.

Speaker 53 Okay.

Speaker 30 I've been really restrictive, you know, and

Speaker 65 I was like, well, if you're going to get off the

Speaker 100 health train, you want it to be worth it.

Speaker 64 Of course.

Speaker 94 It's going to be, babe.

Speaker 34 Jeez.

Speaker 79 Well, no, that's what I'm saying.

Speaker 100 I was like, did he bring dessert? Yeah.

Speaker 36 So, wait, what's this guy? I don't understand where the blood is coming from.

Speaker 115 What the fuck is up?

Speaker 36 I'm not convinced it's real. The blood.

Speaker 77 I think it's very real.

Speaker 5 You think so?

Speaker 37 Yeah.

Speaker 36 It's kind of really bright and perfectly clean

Speaker 115 you want to talk shit you fucking losers what's up

Speaker 36 oh i also got a notification from my black friend uh-huh she texted me this morning and she goes

Speaker 36 she goes i lost my glasses um black people don't use vinegar to clean a chicken damn it Have that chef make a black Thanksgiving. That would be hilarious.

Speaker 64 Really?

Speaker 105 Yeah.

Speaker 36 She's like, black people don't do that. I guess I said that or someone must have said that.
Like, oh, is this a black person thing?

Speaker 72 No, it's not, is what I'm trying to tell you.

Speaker 9 I have heard wash your chicken

Speaker 53 in the black community before.

Speaker 37 Oh, okay.

Speaker 58 Maybe not with the vinegar.

Speaker 79 I had heard the wash thing for sure before.

Speaker 37 Have you any?

Speaker 120 Sorry, I just got back in. You said washing chicken?

Speaker 123 Yeah, have you heard that as a culturally black thing before?

Speaker 29 I don't know if it's a culturally black thing.

Speaker 90 I mean, yeah, washing shit is probably good, right?

Speaker 92 Yeah.

Speaker 36 But with vinegar.

Speaker 29 I don't know if I would do it with that. Okay.
I don't know if I'll do it with a toothbrush, particularly the tongue scraper part. I don't know if I'll do that, but yeah, I might wash it, though.

Speaker 37 Okay.

Speaker 48 I mean, you know. Just making sure.
Just trying to learn, you know.

Speaker 5 Anyways. Anyway.

Speaker 36 We've been watching the Menendez Brothers show on Netflix.

Speaker 66 I forgot how cool those guys were.

Speaker 73 Yeah.

Speaker 36 I know. I did forget, too, because that happened when I was 89.

Speaker 37 Yeah.

Speaker 12 I can't believe because it, I don't know, it feels to my memory like, oh, I don't know, somewhere in the 90s.

Speaker 59 Yeah, maybe it's because the trial was later, right?

Speaker 73 That's a problem.

Speaker 36 Yeah, when is the Menendez trial? Because I remember that going on and on and my parents watching it every night. Yeah.
And I know they killed their parents.

Speaker 58 Oh, 93.

Speaker 44 So that's why.

Speaker 31 July 2093, it starts.

Speaker 7 So it's...

Speaker 9 Four years after the murders.

Speaker 36 Yeah, so that's why it felt like it took place.

Speaker 36 Yeah, and funny too, now the way they make this show is they're making it sympathetic to the brothers, you know, which is such a 2024 thing.

Speaker 83 I don't think they're trying to make it sympathetic to the brothers.

Speaker 37 I don't think they are.

Speaker 9 I think they're making it.

Speaker 9 How do you gather that?

Speaker 36 Well, they're just like setting up the parents to be shit turds, you know?

Speaker 7 Yeah, but it's still showing it as pretty much, pretty clearly, first-degree premeditated murder.

Speaker 36 Yeah, that's true.

Speaker 53 I don't think it's sympathetic to them.

Speaker 65 I do think they're fucking like probably fun guys, though.

Speaker 36 Of course they're fun guys. Yeah.

Speaker 57 Like you watch it and you're like, I like these guys.

Speaker 47 You know?

Speaker 55 They're nice guys.

Speaker 36 A couple of cool kids. And of course, the whole time we're like, oh, no.
Is that Ellis and Julian?

Speaker 100 The hair piece thing.

Speaker 21 That's wild.

Speaker 77 Oh, yeah. Everybody's like, these are yours.

Speaker 36 Is this my kid? Is my kid going to fucking do this? Yeah, they look like new kids on the blog sitting down there.

Speaker 30 So he's got his hair piece on, which I think is amazing.

Speaker 37 Yeah. Oh, yeah.

Speaker 36 Isn't that crazy? Look how different he looks.

Speaker 13 Yeah.

Speaker 100 Hair really does.

Speaker 126 with the hair on.

Speaker 78 I have wigs coming up in this show.

Speaker 64 Oh, cool.

Speaker 53 It totally changes.

Speaker 78 It changes you so dramatically.

Speaker 36 Hair is everything.

Speaker 74 I know.

Speaker 36 It's wild, dude. Yeah.
I tried to watch a murder show that you recommended.

Speaker 54 Yeah.

Speaker 122 So I get the best text.

Speaker 14 I would say the best text you've ever sent me.

Speaker 37 Wow.

Speaker 83 And you said, I'm ready to get into murder shows.

Speaker 31 I mean, I literally stopped what I was doing and I was like, I've been waiting fucking 20 years for this text.

Speaker 7 I get so excited. You go, give it to me.

Speaker 83 Give it to me, Mark.

Speaker 36 Give it to me, Mark.

Speaker 81 Give it to me.

Speaker 6 I'll watch whatever you want to watch.

Speaker 3 And I'm home. Like, I'm in Florida.

Speaker 166 You're, and I go,

Speaker 58 I kind of run through my

Speaker 59 Rolodex of Dead Bodies.

Speaker 79 And I go, ah, I got one for you.

Speaker 83 Why don't you check out?

Speaker 78 Because it's fantastically done.

Speaker 68 American Nightmare, which came out, I don't know, six, nine months ago, whatever.

Speaker 59 And I go, how was it? You go, I lasted five minutes.

Speaker 36 I think I should have been more pacific in that I like cute little 20-year-old girls getting murdered in their apartments. That's what that one was.

Speaker 77 She wasn't murdered.

Speaker 36 Too close.

Speaker 5 She wasn't murdered.

Speaker 36 I like serial killery. I think that's the difference.
Is I want to know about dark souls. Like, I like the Menendez Brothers.
I'm actually really on board with that. Okay.

Speaker 36 Because I could put myself in their position where you're like, oh, I kind of hated my parents too.

Speaker 55 Would I kill them?

Speaker 52 You want to watch a serial killer doc?

Speaker 36 Yes. But that's why I like the Menendez Brothers.
Like I'm saying.

Speaker 45 I'm not going to have a Serial Killer Doc.

Speaker 36 No, no, but they're killers and they're dudes and and the people they kill you're like oh I could see that okay I could see how you could do that as a young person too victim uh accountability is is in your decision making here maybe a little bit wait I mean couldn't you see yourself kind of possibly doing it at their age like well everybody entertains that idea well like they're they mad at your parents I hate my parents you know taking it to that where they did is obviously you know

Speaker 83 other level you know while we're doing this, why don't we just take a moment here?

Speaker 52 Can we check in with Fancy Chef and Chef Tanner?

Speaker 36 I don't know if you'll be able to hear the ringing with the cacophony of other beeps and rings.

Speaker 66 Okay, let's see.

Speaker 102 See, that's salt stopping.

Speaker 23 He's reaching in his pocket.

Speaker 151 He just put it away.

Speaker 165 Guys,

Speaker 135 and now he just ran away.

Speaker 110 I loved this.

Speaker 27 Okay.

Speaker 154 This is excellent for my hair.

Speaker 116 I really love this.

Speaker 102 Tanner.

Speaker 27 So yes,

Speaker 168 we want him to answer.

Speaker 62 Yeah, what does it think? Is it mom call?

Speaker 112 I didn't need the oil.

Speaker 116 I didn't need the oil. What the fuck did it last a minute? And I don't want to saturate it too much and change the flavor in it.

Speaker 102 That's not something I'm going to do.

Speaker 135 Are we good?

Speaker 143 Okay.

Speaker 36 Tanner's a strange one.

Speaker 40 It's a strange bird, that kid.

Speaker 121 Have your salt.

Speaker 92 Here we go.

Speaker 86 Okay, so we're back.

Speaker 169 Once this boils?

Speaker 83 Yes, Chef. Okay, Tanner, what's going on?

Speaker 69 We have a live feed.

Speaker 7 We're watching you guys cook.

Speaker 14 Tell me what's going on right now.

Speaker 170 So right now, we're cooking prosciutto. Okay.

Speaker 170 Are we sautéing the prosciutto, Chef? Yes. She says we're sautéing the prosciutto.

Speaker 72 Getting it nice and crispy.

Speaker 170 We got to get it crispy, yes, Chef?

Speaker 1 Okay.

Speaker 170 And then we are boiling water, Chef, right? Yes,

Speaker 170 for the pasta. Okay.

Speaker 169 Let's bring it out for the pasta.

Speaker 170 I'm going to go grab the pasta now.

Speaker 17 Okay, I'll let you go. I'll let you go.
I'll call it back later.

Speaker 82 He's frantic. Wow.

Speaker 18 He's very.

Speaker 36 like in the heat.

Speaker 135 Exciting.

Speaker 41 There's a lot going on.

Speaker 41 How many plates? We have got boiling water.

Speaker 40 We've got a plant.

Speaker 42 Look at Chef.

Speaker 4 He's rubbing his hands. He knows he's doing something pretty incredible.

Speaker 82 Flipping stuff.

Speaker 135 He's definitely done that before.

Speaker 102 Yeah.

Speaker 171 Well, he's just doing his thing. Stuff like that.
Wow.

Speaker 36 Curious to see.

Speaker 36 Where did Tanner go?

Speaker 164 I'm not sure, but...

Speaker 97 Tanner's grabbing the pasta inside.

Speaker 8 Yeah, he's got to do what Chef tells him to do.

Speaker 113 So, wait, I can show you,

Speaker 15 I can give you serial killer dots.

Speaker 142 Yeah, I'd like that.

Speaker 36 But you just, you want to know what I like, do you know what I really like? What's your profile was first? No, no.

Speaker 36 I think now that I think about it, why I like the Menendez Brothers is that it's something I could see myself doing. I actually like the ones that I'm more relatable to, like husband murders.

Speaker 36 Are there a lot of those? I'd like to see that.

Speaker 36 Like where he's snoring and snoring and then she stabs him to death or something like that.

Speaker 83 So it's important to note that the

Speaker 83 Menendez Brothers one you're watching currently is a scripted one.

Speaker 84 There's a dock that has just

Speaker 37 that I would like you to watch.

Speaker 100 The docks are that's where the good stuff is.

Speaker 84 Yeah, that's when you really get the true insight when you get the real images and the real audio.

Speaker 1 And

Speaker 18 I'll have a few of those on deck for you.

Speaker 79 Okay.

Speaker 53 If you're down.

Speaker 36 I can't watch them alone.

Speaker 55 I'll watch them with you. I'll watch them 50 times again.

Speaker 4 They're so fucking entertaining.

Speaker 79 So fun.

Speaker 36 And then when they end, I go,

Speaker 118 night night.

Speaker 2 Good night.

Speaker 36 I watched Blink Twice. Blink Twice? With Channing Tatum.
Yeah. Because I heard on TikTok that that's what P.
Diddy's parties were kind of like and what it's like to be sex trafficked.

Speaker 64 So

Speaker 123 Tatum plays a Diddy-like character?

Speaker 131 Mm-hmm.

Speaker 36 That's pretty wild. It's a good movie.

Speaker 59 Kind of a goofball.

Speaker 105 Yeah, kind of a guy, a weird guy doing weird stuff.

Speaker 118 It was a great movie, really good.

Speaker 36 Because you're like, how do you get sex trafficked? Like, how does that happen? It's not like you just get snatched from the airport.

Speaker 49 Yeah, you know, it's a slow seduction.

Speaker 36 I mean, then spoiler alert, guys, but this is just like the ABCs of sex trafficking. I think I'm in a sex trafficking wormhole vortex.
Like, I'm really interested in it now. Yeah.

Speaker 36 So, like, yeah, they, they're kind of, they're courted and they're seduced

Speaker 36 and then given drugs,

Speaker 47 you know and then you just are like you wait you don't remember stuff stuff happens kind of slippy oh you know zoe directed and she's dating channing so that's what she directed she directed her own her her boyfriend yeah that's a hot couple jeez yeah too good looking yeah yeah because like uh you know us moms are always worried about getting snatched in the airport that's not that's not how it happens it's a slow seduction you just trust a dude and that's what uh diddle did that's right diddle would have these parties and probably make big promises and then drugs for sure.

Speaker 84 Lots of lube, we know that.

Speaker 21 Dildo's.

Speaker 53 And then all of a sudden you're like, I guess I could fit three in there, did he?

Speaker 36 Three in you, two and you. But that's why I liked this kind of stuff because you're like, wow, could I sex traffic?

Speaker 30 Could you be sex trafficked?

Speaker 36 Could I, A, could I be sex? And absolutely, yes. Like, if they, if Channing Tatum had caught me at like 18 or 19, just dumb as shit and like mesmerized by his fame, and you're like,

Speaker 36 and then he's like, do you want to go to this island like yeah fly private what like of course yeah but then you think could i be the one doing the traffic game like to be a violent psychopath and like yeah i feel like we're all able you think you're capable of that i don't know you put some drugs in me some ketamine that you could be the trafficker

Speaker 36 The dark side of you is like, okay, I kind of

Speaker 36 see the allure, like the darkness, you know?

Speaker 58 Yeah.

Speaker 36 I don't know.

Speaker 36 Don't you feel like it's hard to not not embrace that's what I'm saying like why do some people like I choose not to do that obviously yeah but like what's in some people that they're like that's okay I'll just embrace it they lean in yeah everybody has darkness in them and then some people go I don't want to let I'm not going to embrace it some people go I'm going to lean into it so what is that what's the difference in that's the human experience what are you talking about I know I guess that's why I like it because like any you could do it we're all capable but we just everything you know stealing and killing is all, it's like darkness within people.

Speaker 13 Yeah.

Speaker 37 I know.

Speaker 104 And you either resist it or you embrace it.

Speaker 36 I know.

Speaker 36 Because when I was, you know, when you're young and a teenager, you start to dabble in the darkness. You're like, can I steal?

Speaker 36 And I remember I stole lemon heads, a box of lemon heads from Michael's or Spencer's. You get a rush.
And I got caught. The guy caught me.
Yeah. And he's like, you want to put that back?

Speaker 36 And I was like, am I arrested? And he's like, just put it back. And I was like, okay, that was a sign from God.
I'm not meant to steal and what how were you 13.

Speaker 36 yeah so that was like okay good age to learn it yeah

Speaker 83 but yeah good age to learn it check this out sure

Speaker 75 very bumpy road

Speaker 45 that made me feel okay

Speaker 36 yeah she would love to get s trafficked you think so

Speaker 36 oh yeah i love this lane so do you like this bikini yes all right

Speaker 36 i've been looking for this for two days I have so many clothes because I have a couple of YouTube channels yeah that I model clothing on

Speaker 36 and

Speaker 36 I wanted to model this the other day and I couldn't find it I did find it but I'm missing a dress

Speaker 126 what do you think let me know let me know

Speaker 36 so thirsty

Speaker 36 so thirsty let me know

Speaker 16 I appreciate you she's sweet

Speaker 36 she's got them uh black lady bus driver tits big Big old bus driver tits.

Speaker 36 Those are the kind I had. Those are my tits.
And every time I see a lady with big old slops like that, I'm like, I hope she's getting an MRI, breast MRI. I had

Speaker 36 a six-inch cancer dick in one of mine.

Speaker 36 And I had black lady bus driver tits.

Speaker 27 Big ones. Yeah.

Speaker 141 Those are the same.

Speaker 25 Black bus drivers do have big tits.

Speaker 36 They do.

Speaker 89 What is that? I don't know.

Speaker 4 It's part of the requirement.

Speaker 36 That and like the black ladies that work at the DMV always had big tits, too.

Speaker 83 And cafeteria.

Speaker 45 Yeah.

Speaker 45 Always.

Speaker 114 I think it's part of the interview.

Speaker 51 They're like, how big are your tits?

Speaker 45 Do you have

Speaker 53 triple G's?

Speaker 55 And they're like, yeah.

Speaker 83 And they're like, you can come in.

Speaker 45 Yeah.

Speaker 36 You can work. You can work for the transit system.

Speaker 37 Unbelievable.

Speaker 36 Oh, geez. I don't think so.

Speaker 135 What do you think of this lady?

Speaker 36 I do like they were doing linen, though.

Speaker 36 I hate this. Yeah.
I hate her highlights. They're wrong.

Speaker 76 They're bad.

Speaker 36 You know, that's so like 98.

Speaker 45 I hate a lot of it.

Speaker 12 I know.

Speaker 36 I didn't like that.

Speaker 5 Yeah.

Speaker 36 Oh, Tanner looks like he's rushing to grab the broom.

Speaker 45 Some little something broke, maybe.

Speaker 80 Well, it happens, you know.

Speaker 116 Yeah, that's burn this claw.

Speaker 93 I'll put that on this cloth right here.

Speaker 93 Okay.

Speaker 150 Oh, shoot.

Speaker 168 Oh, no.

Speaker 8 I mean, kitchens are messy.

Speaker 6 You can't get mad about that, you know.

Speaker 84 You can't get mad about that.

Speaker 58 If

Speaker 36 here's another thing of cool women, did you know that the same god that made that

Speaker 36 made made you too? What?

Speaker 36 What? Crazy! What?

Speaker 36 Oh my gosh!

Speaker 36 Yeah, I'm really digging these Christian talks.

Speaker 37 Yeah.

Speaker 36 Yeah. They get so pumped over Jesus.

Speaker 18 They really love it, man.

Speaker 32 I also feel like this lady right here who's so into Jesus, it like

Speaker 7 kind of crazy to me that she's so tatted up.

Speaker 55 I just don't usually...

Speaker 132 think of the two together.

Speaker 36 Yeah, they're usually nervous. She's young.

Speaker 130 Mm-hmm.

Speaker 36 No, she must have found Jesus after the task.

Speaker 64 That's what I'm thinking. Yeah.

Speaker 36 She led a fun life and then was like, I'd better reign this in.

Speaker 53 I got to clean this up.

Speaker 36 And that's when you find JC. Yeah.
Yeah, I love when they get so pumped over the Lord. But could you imagine feeling that much joy for your Savior and Christ? I mean, it's got to be great.

Speaker 142 If you could, yeah, if it's in you.

Speaker 85 If you feel that?

Speaker 133 I know. It's only Christians.

Speaker 5 It's so weird.

Speaker 14 You never see Muslims do this.

Speaker 5 It's so true.

Speaker 7 You never see Jewish people do this.

Speaker 34 Only people.

Speaker 73 Well, probably because Christ is the only real Lord, but only

Speaker 78 Christians get this excited, you know?

Speaker 36 You know why? I think because they pump it like Jesus loves you, Jesus, but you don't ever hear like Muhammad loves you.

Speaker 46 No.

Speaker 72 Yahweh loves you.

Speaker 37 You don't give a fuck.

Speaker 36 It's mostly like, don't do bad things. Yeah.
Otherwise, you'll be

Speaker 36 stricken down. Yeah.
Smoted, smited.

Speaker 36 Yeah. No, this is fucking amazing.
I wish I had this joy.

Speaker 78 I got Tanner out there just fucking.

Speaker 45 Oh, you're looking.

Speaker 104 Uncle, grab it.

Speaker 36 Oh, what the bags of seafood are out in the sun, huh?

Speaker 86 he's got tanner running back and forth too

Speaker 102 yeah man oh that mozzarella cheese i wonder which seafood he's gonna start with no no he's checking out his equipment right now his seasoning it's basil chef

Speaker 116 more basil

Speaker 36 he really likes basil

Speaker 116 basil let me see give me a couple of huh

Speaker 14 oh i'm i'm just i'm elated let me um is he still he's gonna put you know i realized he's still putting basil on tomatoes that's fine are we not past that

Speaker 36 i don't know he's He's basiling tomatoes still.

Speaker 160 This was 20 minutes ago we left.

Speaker 8 Look, you don't question the process.

Speaker 100 That's one thing I've learned.

Speaker 37 I know.

Speaker 64 I'll go grab that.

Speaker 36 I cook fast, you know.

Speaker 82 Yeah, well, this is.

Speaker 40 Much faster.

Speaker 36 I'm not a Michelin star.

Speaker 76 That's what I say.

Speaker 36 Dude, I get it.

Speaker 49 I get it. So

Speaker 122 I feel like

Speaker 6 I'm actually a fan of poetry.

Speaker 20 Really?

Speaker 15 Yeah, but it's like... I hate it.

Speaker 59 I think you kind of do like it if it's presented the right way.

Speaker 83 In other words, you know, someone doing like slam poetry

Speaker 79 want to die, right? And then,

Speaker 7 I don't know, some of the older traditional poems, I just get lost.

Speaker 31 I'm not.

Speaker 36 I don't understand it.

Speaker 104 I got to be honest with you.

Speaker 19 Some modern day

Speaker 7 takes on poetry I do get emotional with.

Speaker 132 Okay. And I do enjoy them.

Speaker 20 So I pulled one for you.

Speaker 76 Oh, thank you. Okay.

Speaker 172 Let me lick it. Let me lick it.

Speaker 173 Let me lick it. Lick it.
Lick it. Lick it, please.

Speaker 173 Lick, lick, lick, all night long.

Speaker 144 Lick, lick, lick, down to the bone.

Speaker 173 Lick, lick, lick, lick it to it dry. Lick, lick, lick, ya, ya, ya.
Lick, lick, lick, no, mm. Lick, lick, lick, no, mm.

Speaker 173 Lick it in the bed, lick it on the floor. Make sure you make it to the big old.
Lick it slow, lick it fast. Lick it, lick it slow, lick it fast.

Speaker 172 Lick it slow, lick it fast. I can't.
And spank, spank, spank.

Speaker 94 Spank that head. Okay.

Speaker 118 All right. I'm done.

Speaker 37 That was awesome.

Speaker 85 What do you think? I hate it. Why do you hate it?

Speaker 36 I hate these. I just.

Speaker 83 You don't want it to be licked.

Speaker 30 You don't want to be licked slow or fast?

Speaker 5 No, stop.

Speaker 37 I don't want to answer.

Speaker 5 Make it slow, lick it fast.

Speaker 2 Tom. Look.

Speaker 36 I don't want him to lick it to the bone. That part really, like,

Speaker 36 he's going to lick the meat off. You know what I mean? I don't like that.
Cake next, I don't like it.

Speaker 20 Okay.

Speaker 78 It makes me so hard to fucking.

Speaker 36 I hate these guys.

Speaker 7 Well, today is a food-centric episode, so I thought that you might enjoy stepping into the food space.

Speaker 174 You drink red wine, as you know, pepperoni is really greasy,

Speaker 175 and I love pepperoni. Yeah, I like pizza, but I love pepperoni.

Speaker 174 Thank you. What I do is I take pepperoni.

Speaker 45 I chew it up really well.

Speaker 102 Yeah.

Speaker 174 I get the juices and grease in my mouth.

Speaker 102 Yeah.

Speaker 175 Both sides of my cheeks. Sure.

Speaker 36 That sounds lovely.

Speaker 2 Then I sip my red wine.

Speaker 27 Plenty of ice.

Speaker 36 Ice in the red wine.

Speaker 175 Way around my mouth.

Speaker 174 I love feeling the grease come out of my cheeks.

Speaker 175 and down my throat. Excellent way to drink wine and learn how to drink wine.

Speaker 174 Getting the greases out of

Speaker 149 your palate and down your throat.

Speaker 165 Yeah.

Speaker 89 What do you think

Speaker 139 of

Speaker 7 pairing up fancy chef with fancy salmonier?

Speaker 37 Chucks here.

Speaker 43 Would love that.

Speaker 7 And having, because wine pairings are really fun to do.

Speaker 57 See, the thing is, sometimes you go to these restaurants and they go, would you like a wine pairing?

Speaker 12 And you're like, eh, I'm not, I don't really care.

Speaker 19 But then you get somebody who's really, like, really well-informed, and it changes the whole experience.

Speaker 37 No, I know, and pepperoni.

Speaker 36 What the fuck was this? You can't even believe how good it is. But most sommoliers don't pair pepperoni,

Speaker 36 they're afraid to.

Speaker 107 Okay, and most chefs don't bring out strawberries as a first course.

Speaker 36 Most people don't just eat a plate of pepperoni on its own. That's very bold.

Speaker 14 But you're not a sommelier, are you?

Speaker 97 Looks like they're headed in with the next course.

Speaker 37 Holy shit.

Speaker 82 I'm ready.

Speaker 36 I'm starving, Marvin.

Speaker 85 Wow.

Speaker 76 Wow.

Speaker 55 This is exciting.

Speaker 36 I hope it's a plate of pepperoni.

Speaker 53 I hope it's a plate of pepperoni.

Speaker 38 I'm really ready for a plate of pep.

Speaker 36 Nobody eats a plate. Even like,

Speaker 36 no, my dad wouldn't even eat a plate of pep. Yeah.
And he's pretty hardcore. Pretty hardcore.
Plates of salami and shit.

Speaker 94 Third

Speaker 35 course.

Speaker 118 Oh, shit.

Speaker 36 Plate hit the door.

Speaker 27 That could have been a disaster. I got it.

Speaker 121 Okay. Thanks.

Speaker 27 Oh, wow. Wow.

Speaker 119 Watch your shoulder, Chef. Okay.

Speaker 86 Oh, my God. Holy cow.

Speaker 82 Yes.

Speaker 40 This looks stunning.

Speaker 27 All right.

Speaker 116 Beautiful and nice.

Speaker 149 Beautiful and nice.

Speaker 83 What are we looking at here, Chef?

Speaker 116 So, what I had the honor to use is a good fancy mozzarella cheese.

Speaker 116 The star of the dish, is you're not going to believe it.

Speaker 116 It's a wake-up. So I used prosciutto, mozzarella cheese, tomato.
I buttered it, some olive oil, salt, and pepper.

Speaker 158 Unbelievable.

Speaker 116 But the star of the show is this. That's going to give the pop.

Speaker 116 It's the fresh oregano.

Speaker 164 The fresh oregano. Okay.

Speaker 116 That's what it is.

Speaker 64 So when you use

Speaker 116 fresh ingredients, it changes everything. Everything.

Speaker 88 Canned, bottle.

Speaker 116 It's not the same, but fresh, grown, fresh, nice and beautiful.

Speaker 40 Amazing.

Speaker 37 I can't wait to try this.

Speaker 27 But what are you waiting for?

Speaker 40 Tom, you're the first.

Speaker 36 You do the honors, of course. Let's see here.
This looks amazing.

Speaker 124 Incredible.

Speaker 36 I'll just watch your face.

Speaker 110 Okay.

Speaker 52 I mean, I should also say the presentation is extraordinary.

Speaker 84 Stunning.

Speaker 36 Ooh, listen to that crunch.

Speaker 36 Great crunch.

Speaker 150 Wow.

Speaker 116 That's a design to do that. Because, to tell you the truth,

Speaker 116 with the layers of... the liquidation, which would be the butter and the olive oil, you need something to hold it.
And the crunch and the toasting is what holds it.

Speaker 42 Very impressive, Chef. Very impressive.

Speaker 64 Yeah.

Speaker 110 Good. Okay.

Speaker 161 I love that.

Speaker 116 I've got two more. I got this beautiful pasta that I'm doing amazing.

Speaker 141 You're going to love. All right.

Speaker 121 Yes, sir.

Speaker 27 Thank you.

Speaker 27 Watch your head.

Speaker 143 Watch your head. Watch your head.

Speaker 112 Oh, shoot.

Speaker 116 I'm still doing. Yep.

Speaker 27 I'm going to go stealing.

Speaker 1 Oh, there you go.

Speaker 36 Yeah, most people don't cook

Speaker 36 prosciutto.

Speaker 148 Is he okay?

Speaker 78 Yeah, he's okay.

Speaker 14 I also want to say, by the way, to all of you, kudos on preparing for today, making this all happen.

Speaker 7 You guys did a great job.

Speaker 174 And you all look very nice.

Speaker 42 You made it very fancy.

Speaker 72 We did our best. You guys look very fancy.

Speaker 64 You look very good.

Speaker 64 You've noticed that, right? The staff. Oh,

Speaker 36 everybody looks amazing.

Speaker 36 Thank you guys. You know, what's interesting about this, a lot of chefs don't cook the prosoto.

Speaker 5 I'll try and try some a few. Try it.

Speaker 36 It's different taste when it's cooked up.

Speaker 31 I mean, I don't want to be eating.

Speaker 132 Do you think I'm selfish enough?

Speaker 133 I'm going to eat this all?

Speaker 110 I'll try it somehow.

Speaker 81 Come and try it.

Speaker 7 And treat yourself to a strawberry if you care.

Speaker 7 That's the whole piece.

Speaker 85 Yeah, go ahead and try it.

Speaker 104 Yeah, pick a strawberry.

Speaker 36 You know, I'm a little disappointed. So far, we haven't seen any presentations in the glasses.

Speaker 42 The meal's not over.

Speaker 36 I want to see meat in a glass with some ratchet.

Speaker 53 I do too.

Speaker 35 Well, so far, I'm very impressed.

Speaker 79 Me too.

Speaker 36 Worth every penny. How much should we spend?

Speaker 45 I'd rather not make it public, if you don't mind.

Speaker 118 Fair enough.

Speaker 36 Fair enough.

Speaker 90 It's worth every penny, though.

Speaker 36 Every penny of this Italian feast. So far, pretty much the first course was very similar.

Speaker 156 Put it this way.

Speaker 83 You could either have had the meal you're having today or done a trip with SpaceX to go to the outer landscape yeah to visit space

Speaker 36 but yeah we have tomato mozzarella salad and then now tomato and cheese on the bottom

Speaker 36 the bread with a little crispy dojudo which is different it's good I like it so far so good it's a again it's very like

Speaker 35 unexpected I like that it is yeah

Speaker 36 all right so we're talking about the pepperoni

Speaker 36 and I love pepperoni I love pepperoni he looks like a pepperoni I love having the grease come out of my cheeks.

Speaker 112 He looks exactly like a pepperoni.

Speaker 7 It looks like a pepperoni stick is eating slices of pepperoni.

Speaker 36 Yeah.

Speaker 36 He really does. He's very, very.
That's not good for you. Pepperoni.
He's cheerful. Pepperoni, it might be the worst thing you could put into your.

Speaker 35 But he's happy.

Speaker 36 Yeah, he's eating pep.

Speaker 8 It's the worst sound. And that's how you enjoy wine.

Speaker 19 Get the fat from the pepperoni in your cheeks

Speaker 50 and swish it around.

Speaker 36 The grease washes down.

Speaker 72 It's a good introduction to wine.

Speaker 36 Took introduction to wine.

Speaker 60 Yeah.

Speaker 36 Wash the grease down your throat.

Speaker 127 God damn. Do you have any questions for me? Can I fart real quick?

Speaker 118 It's free country, dude.

Speaker 36 It's a free country, dude.

Speaker 7 That's a kid who was trying to steal like you were at 13.

Speaker 36 Yeah. Yeah.

Speaker 37 Dang.

Speaker 85 Pretty cool.

Speaker 130 Yeah.

Speaker 34 Isn't that cool?

Speaker 36 Yeah. I would not have the audacity to ask to fart, though, to a security guy.

Speaker 37 That's pretty wild.

Speaker 68 No, I would not do that.

Speaker 51 I think he knew that the cop was

Speaker 73 pretty forgiving.

Speaker 36 Did you ever steal?

Speaker 133 Bullshit, you know, like little

Speaker 35 items. Yeah.

Speaker 118 Did you get caught?

Speaker 166 No, I don't think I ever got caught.

Speaker 79 No, I never got caught.

Speaker 59 But it wasn't for me.

Speaker 65 I wasn't.

Speaker 36 Who are you stealing for? Your gang?

Speaker 8 Yeah, some of my brothers in arms, yeah.

Speaker 36 Yeah. Chicks? I mean, who are you stealing for?

Speaker 83 No, it was like the thrill of being a young teen

Speaker 36 that kind of thing. I thought you meant there was a reason.

Speaker 72 No, I just was like that same reason where you're like, can I do this?

Speaker 68 And you do it on a small level and you're like, I don't want to do this.

Speaker 60 Yeah, it doesn't feel good enough.

Speaker 36 I feel too guilty.

Speaker 53 Yeah.

Speaker 53 Nothing significant.

Speaker 37 Okay.

Speaker 1 Can I far from that?

Speaker 176 Jack Squared, your least favorite trans-autistic couple. In the last video, I said I was Jax one and they were Jax A.
But a bunch of you wondered, well, how can you have the same names?

Speaker 176 First of all, we both have J dead names. I was J when I met them, and they were Jax when they met me.

Speaker 64 And I go, Hold the fuck up.

Speaker 176 That's the coolest name I've ever heard. Would it be weird if I started going by Jax too? And they let me know in less words that no, it wouldn't be weird if we were called the same thing.

Speaker 176 It's actually a lot easier to refer to us that way.

Speaker 80 We'll change it up every now and then just to make sure that you fucking weirdos out there don't think that there's some sort of power dynamic when I call myself one and them a or them one and me too.

Speaker 36 There's no power dynamic. He's a 30-something year old man and she's 19? Yeah, I hope.

Speaker 59 You fucking weirdos.

Speaker 52 You fucking weirdos out there

Speaker 83 that don't get it.

Speaker 36 Jax 1 and Jax A.

Speaker 38 What the fuck?

Speaker 53 Yeah, it couldn't be any stranger.

Speaker 36 These fucking idiots, dude.

Speaker 36 I can't get on board with this stupid shit.

Speaker 7 I know.

Speaker 53 So just so I understand, because I'm just, I'm tingling with anticipation.

Speaker 147 Are we doing main course and dessert?

Speaker 89 I believe so that's what it looks like i want to get confirmation okay let me see here

Speaker 37 okay

Speaker 66 wow look at tanner just fucking working his ass off

Speaker 147 hello hi chef tanner um i'm just curious for the two remaining courses is it a main course and a dessert is that what we have left

Speaker 170 chef are the two remaining courses a dessert and a main course?

Speaker 170 Yes.

Speaker 147 Chef says yes. So, main course is next.

Speaker 170 Main course is next, Chef? Yes.

Speaker 83 Can't wait. Just wanted to know.
Thanks so much.

Speaker 147 Are you learning out there?

Speaker 170 I'm learning so much. I learned about shrimp and scallops.
We learned about dyson tomatoes. It's amazing.
We broke pepper, but that's okay.

Speaker 118 That's fine. We're back in the groove.
Okay.

Speaker 8 Thanks. Thanks, Tanner.

Speaker 170 Awesome.

Speaker 170 Wow.

Speaker 82 To my eyes, I feel like I see more tomatoes and more basil

Speaker 36 that Tanner's holding.

Speaker 7 Also, it looks like Fancy Chef is maybe on a business call right now.

Speaker 93 Okay, I have more tomatoes, but I need this plate for the scallop chef.

Speaker 82 Yeah, this is going nowhere.

Speaker 69 We've been with him, by the way,

Speaker 88 since before we started rolling tomatoes.

Speaker 2 His phone does not stop.

Speaker 31 It does not stop.

Speaker 12 Ringing, dinging, buzzing, just doing anything to let him know that he is wanted, he is desired.

Speaker 139 He literally walked in and it rang.

Speaker 72 He walked in and he was like, Hello, fancy.

Speaker 8 And they were like, Hey, I want to do a thing December 1st.

Speaker 114 He tried to, he was like, Where?

Speaker 91 They told him.

Speaker 53 And he goes, That doesn't exist.

Speaker 7 And then they confirmed that it does.

Speaker 67 And he was like, Oh, no, you're right.

Speaker 64 But it was like, that was fucking crazy.

Speaker 36 Do you remember where the place was?

Speaker 147 Yes, the Hilton by the airport in Queens, New York.

Speaker 143 He's like, There's no such way.

Speaker 15 And he was like, Oh, yes, by the Burger King.

Speaker 158 I know what's up with that.

Speaker 167 Just watching him work, you know.

Speaker 121 I like watching him work.

Speaker 36 Oh, I do too.

Speaker 116 Heat up pan.

Speaker 36 Well, he's talking on his phone right now, and Tanner's working, but I do like it when he works.

Speaker 25 Yeah, but high-level chefs do this.

Speaker 7 They just sit on the sidelines and they tell their sous chefs what to do.

Speaker 135 You know what I mean?

Speaker 36 I guess.

Speaker 27 Not I guess.

Speaker 36 Not I guess.

Speaker 53 Oh, not I guess. Sorry.

Speaker 36 I don't. I mean,

Speaker 36 look, when I've worked in food service, chefs working just as hard as sous chef. Okay, okay.

Speaker 37 Everyone's working hard.

Speaker 89 Here's the thing that you're not fucking understanding here.

Speaker 8 That I, I, it's, it's, it's fine to educate you.

Speaker 9 Yeah.

Speaker 91 Is that you're dealing with a different level of chef here.

Speaker 5 Yeah, yeah, yeah, yeah.

Speaker 92 Like, yes,

Speaker 7 they can get involved if they feel like it, but with somebody, once you've kind of reached a certain tier as a chef, you just go, hey, you guys do that, and you supervise, and you jump in when they fuck up, which today he's clearly having to jump in probably more than he wants to, because I don't think Tanner is, you know, that

Speaker 107 experience. But

Speaker 107 don't you dare say that this guy is not.

Speaker 36 I'm just, I'm just, I just know what I've seen in kitchens when I worked in restaurants, and I've never seen this dynamic where the chef just takes phone calls.

Speaker 36 They usually, it's very hot, very frantic.

Speaker 43 Again, they're getting burnt.

Speaker 57 Again, you're talking about mid-level chefs.

Speaker 36 They're wearing

Speaker 141 clogs.

Speaker 32 Hey, there's tears to this shit.

Speaker 7 There's tears to this shit.

Speaker 12 All right. You know?

Speaker 89 In college, there's Division I, two, and three.

Speaker 36 Hey, you're right, babe. I'm sorry.

Speaker 31 They only air the big-time games, and those are D1.

Speaker 36 And that's what you're dealing dealing with here what's tanner doing he's pushing on oh he's drying off the shrimp i'll tell you that not doing enough

Speaker 32 wow but he is i do like that he is

Speaker 116 that's the right guy to be working press it down and make sure you get a lot of sweat in that hat too there's a lot of sweat

Speaker 116 chef is telling him exactly what's right you're going to change this i like this press that down you're going to change that yeah

Speaker 112 i don't think his vision is great

Speaker 86 i think you're right i saw him hit a couple walls yeah

Speaker 167 it's not He's, we've been right in front of him trying to hand him stuff at the store and he just cannot.

Speaker 50 I thought it was a depth perception thing, but it's just, it's a vision issue.

Speaker 74 Okay.

Speaker 118 All right.

Speaker 79 We got to get him and Potter together.

Speaker 118 I know.

Speaker 53 Just to see, you know, where it goes.

Speaker 57 Imagine if we got that, gave them a cooking show.

Speaker 64 Fancy Potter.

Speaker 36 What does Potter like to eat?

Speaker 73 He eats like a bird.

Speaker 83 I've been on the road with him, and you're like, you know, he's like,

Speaker 8 he'll skip and then have a few bites of something.

Speaker 15 He's like one of those guys.

Speaker 16 Yeah.

Speaker 7 It's not a big time, he's not really into eating.

Speaker 60 So funny. I know.

Speaker 58 I'm so into eating.

Speaker 10 Not an indulger, not a glutton.

Speaker 80 If I remember right in the LA studio, all he would eat was soup.

Speaker 43 That was his lunch.

Speaker 75 Yeah, a lot of pho. Soup.

Speaker 97 A lot of pho. And he'd be like mad about it.

Speaker 64 He's like, fuck, I have to eat.

Speaker 73 Every time, you know, because that's the thing for me on the road is like, we, you know, you're, you're away from home, you get excited about, i guess where we're going tonight and i kind of i flash back to like hey we're going here and he'd be like

Speaker 36 i'm like dude this place is gonna be awesome he would barely order anything yeah so i but he smokes and i feel like when i smoked that's how i was really

Speaker 36 yeah because your cigarettes dull your sense of taste and they dull your appetite maybe yeah

Speaker 36 um yeah i used to eat like one burrito a day when I smoked cigarettes. I would eat half at lunch and then I would save the other half for dinner.

Speaker 81 Wow. And that's

Speaker 37 not enough. It's not enough.
No.

Speaker 36 But that's all I did because I smoked the rest of the day.

Speaker 6 Look at them out there.

Speaker 65 Now they're back outside.

Speaker 110 I wonder if there's a whole group of fans gathered around.

Speaker 148 Probably. Yeah.

Speaker 41 They all know he's in jail.

Speaker 21 I don't know.

Speaker 7 I got hit up a lot by people asking me if they could come watch him work today.

Speaker 118 Oh, wow.

Speaker 47 Yeah.

Speaker 27 Once we posted a lot of it, people would be like, I don't want to be there.

Speaker 116 I'll probably be in Miami. That's too dangerous.

Speaker 64 Yeah.

Speaker 36 He needs to focus on the work, not the fans.

Speaker 143 So incredible.

Speaker 124 Look at him stirring in the pot.

Speaker 64 Don't usually do that.

Speaker 31 Do you have a dining experience in your life that stands out as like incredible?

Speaker 36 I think your birthday or Charo didn't eat any of it. That was awesome.

Speaker 68 That was a lineage.

Speaker 36 That was really amazing. Yeah.

Speaker 36 Italy, like every meal we had in Rome was pretty outstanding. And I'm still marveling at like every meal we had, no matter where, was amazing.

Speaker 53 Italians know how to eat.

Speaker 37 Yeah. What about you?

Speaker 55 I mean, both of those are huge experiences, like lifetime experiences.

Speaker 33 The thing about the Itali trip is that it's so consistent.

Speaker 8 It's like anywhere you go, any choice you make, you can't go wrong.

Speaker 37 Yeah.

Speaker 83 You know, it stands out to me.

Speaker 8 Also, when I was in France last,

Speaker 54 you know, they also have incredible cuisine.

Speaker 104 So good.

Speaker 60 So good.

Speaker 7 And there's just like restaurants you just make note of.

Speaker 36 Oh, I would say the very first time I ever ate at Matsuhisa in Los Angeles. I was in my 20s, and I was like, oh my God, this is so bad.

Speaker 7 So many Los Angeles memories, though.

Speaker 12 Like, let's memory lane.

Speaker 3 What was the

Speaker 64 Speranza?

Speaker 55 Oh, yeah. And we still like that.

Speaker 51 It was fun.

Speaker 14 What was the place on Vermont?

Speaker 9 Dil Capriccio.

Speaker 7 Dil Capriccio, yeah.

Speaker 133 Rigatoni Norchina, I remember.

Speaker 79 It was like, oh, man, the fucking best.

Speaker 36 And Mexican, too. You got a lot of good Mexican spots in there.

Speaker 55 Mexican joints.

Speaker 36 I feel like that can't be replicated anywhere else in the country. They don't do Mexican food right.

Speaker 79 I think of places that hit me like where I was like, wow, Red in Rochester, New York.

Speaker 91 I'm looking forward to going back to Rochester, New York just to eat at Red.

Speaker 36 What about that place in Cleveland across from the Clarkson? It's closed. I know, and I love that place.

Speaker 7 That was Chef Sawyer, I think.

Speaker 81 God damn it.

Speaker 104 That was like a lineup.

Speaker 73 It was right across from Hilarity's.

Speaker 142 Really good.

Speaker 36 That's a memorable restaurant to me because I would go in there alone on the first night I got there just to order a chicken and sit there by myself and eat it.

Speaker 36 It was so, it was just chicken, but it was roasted so well.

Speaker 36 You know, that's a sign of, I think, a good place when they can do the simplest things very, very well. Very well.
Yeah. Just like one item.

Speaker 36 You can't, you can't eat somewhere there's a thousand fucking things on the menu. It's never good.
Like if you go to a deli and, you know, they've got the pages and pages, you're like, why?

Speaker 36 This is a Jewish deli.

Speaker 36 There's pastrami, locks, I know, and what, you know, fucking tuna melts. That's it.
That's really all.

Speaker 27 Yeah.

Speaker 36 And matzo bowl soup.

Speaker 9 I don't like, what was the absolute worst was Barney's Beanery.

Speaker 34 Yeah.

Speaker 66 Barney's Beanery in West Hollywood had like a 12-page menu and also

Speaker 7 12 different styles of cuisine.

Speaker 34 So you could get Italian, Greek, Thai,

Speaker 114 Indian, American.

Speaker 149 And you're like, wait, how do you do all these here in this?

Speaker 36 Ugh. They don't.
There's like one thing. You get a cheeseburger there.
Yeah, that's what you get.

Speaker 36 Fucking cheeseburger. Yeah.

Speaker 45 Well, that's what I've learned from them.

Speaker 36 Traveling is don't fuck around with anything

Speaker 36 weird. Just get what that place

Speaker 36 is good at. Don't fucking get it.

Speaker 122 It's like when you go to a steakhouse and someone orders the fish or chicken, you're like, you're

Speaker 85 doing.

Speaker 7 Why did you come here?

Speaker 53 Don't go there.

Speaker 17 You go there for the specialty.

Speaker 104 Yeah. Exactly.

Speaker 76 Exactly. No, no, no.

Speaker 74 What's going on? Wow.

Speaker 30 We're watching them progress.

Speaker 86 He is running ragged.

Speaker 113 I know. Can you imagine if we didn't give him tenner today?

Speaker 135 He is really running him into the dragon.

Speaker 155 I don't see a lot of action here.

Speaker 179 I just see a bowl of contestants being made.

Speaker 27 He's clapping. He's talking.

Speaker 116 This segment right here is beautiful.

Speaker 174 I kind of feel like a natural in this, though, don't I?

Speaker 21 In this coach.

Speaker 36 Yeah, you should pick up Chef Ree. Your next thing.

Speaker 45 Yeah.

Speaker 53 My next thing.

Speaker 12 I mean, he did it. Why can't I do it?

Speaker 35 Yeah, you totally can't.

Speaker 55 You can't be like Chef Tom.

Speaker 36 You go to Culinary School.

Speaker 52 Book me now. I want want you to stop thinking.
Stop thinking, stop thinking. Book me now.
Pick up that phone.

Speaker 36 How long is culinary school?

Speaker 14 Hey, guys, go get me four phones this week.

Speaker 36 Tom, let's go. Go to the Cordon Bleu.

Speaker 34 Yeah, how long is Culinary?

Speaker 33 60 weeks.

Speaker 179 No.

Speaker 139 So it's just over a year.

Speaker 64 Oh, yeah, that's not that crazy.

Speaker 5 What did you think it was?

Speaker 36 I was like, 60 weeks. I don't know why that sounds like it.

Speaker 55 That's Texas culinary school. Yeah, no.

Speaker 120 You're thinking like 60 years.

Speaker 45 Yeah, I was like, oh, my God.

Speaker 5 How about in France?

Speaker 7 Yeah, the Cordon France.

Speaker 36 Les Court d'Anblue. Yee, that's like a real.
And that one's tough, isn't it? Isn't that the best?

Speaker 37 I don't know.

Speaker 36 Oh, my gosh.

Speaker 36 Three 10-week terms.

Speaker 131 Okay.

Speaker 47 Okay.

Speaker 7 Nine months to be a grand diploma.

Speaker 7 Pastry diploma is nine months.

Speaker 7 Intermediate pastry is three months long.

Speaker 83 Superior is another three months.

Speaker 35 Okay.

Speaker 36 But isn't the hard part getting a gig? Like, you have to become the apprentice, the sous chef, and then work your way up in the kitchen.

Speaker 106 You really got to love it, though, if you're going to make that your life.

Speaker 36 Yeah, you do. Especially baking.

Speaker 105 Like chef, I think.

Speaker 36 You know, the bakery, the baker has the toughest time, right? Because you have to wake up at the butt crack of dawn and proof the croissants or with the bread.

Speaker 142 The pastry chef.

Speaker 33 Remember, Backdoor Bakery.

Speaker 5 Yeah.

Speaker 83 Silverlake. People know.
If you know, you know, back in the day, early 2000s.

Speaker 9 Yeah.

Speaker 66 And that lady was the baker.

Speaker 68 And I remember I flew with her one time.

Speaker 67 We just randomly were at the airport together.

Speaker 68 And I was like, I love going there.

Speaker 53 And she was like, yeah, it's fucking killing me.

Speaker 100 The schedule.

Speaker 67 And then one day it was just closed.

Speaker 76 Yeah. Broke my little heart.

Speaker 104 Broke my little fat heart.

Speaker 103 I know.

Speaker 36 You know what a lot of people don't know about restaurants?

Speaker 36 Forgive me if I'm repeating myself.

Speaker 60 Just tell me if I've told this story.

Speaker 36 Well, the amount of roaches and filth and rats. Nice.

Speaker 19 This is a nice spin.

Speaker 7 Thank you for pivoting into this.

Speaker 36 That's so true. That just naturally occur.
I mean, I've worked in a fancy French restaurant.

Speaker 36 I've worked in an Indian restaurant. Yep.

Speaker 36 Starbucks. Starbucks was probably the only one that didn't have roaches.

Speaker 72 Well, I'll tell you this.

Speaker 83 When you get into high-level Michelin star places, the one thing you find so consistent in them is that they are impeccably clean. You don't find any of them.

Speaker 36 You don't think so in the back and the subs?

Speaker 79 No, of course not.

Speaker 6 You're thinking of like the kind of restaurants that you'd frequent on a regular basis.

Speaker 36 Raw people restaurants. Yeah.
Yeah.

Speaker 105 Michelin stir.

Speaker 37 Fancy chef restaurants? No. No.
No.

Speaker 36 No. I remember when

Speaker 36 I worked at this Indian restaurant in Los Angeles, and I had to scoop the mango chutney and put it in these little plastic

Speaker 36 to-go

Speaker 36 containers. Tom.

Speaker 36 Tom. Yeah.
You haven't lived and experienced the dregs of life until you've scooped mango chutney in a dirty fucking bin

Speaker 36 in the back of the restaurant. Yeah, and there's like, oh, so smelly.

Speaker 36 And then their alugo b you know, the cauliflower would come in with just chunks of rot on it, like parts that were bad, and they cut off the rotten bits and then make the alugo bee with the rest of it.

Speaker 36 And I used to eat at that Indian restaurant until I worked there. Never again.

Speaker 36 Thank you. It's a really popular one, too.

Speaker 49 Why did you make this your sidebar?

Speaker 45 Why?

Speaker 36 Because I think that people need to know how hard it is to work in this industry.

Speaker 112 That had nothing to do with that. It was a industry and how gross it is.

Speaker 51 That wasn't the thing.

Speaker 104 Wasn't. It was so.

Speaker 36 I bet we have a lot of people who work in this industry listening to this.

Speaker 20 It looks like, look, they're making progress.

Speaker 135 Chef is dealing with, I believe, scallops right now.

Speaker 143 Oh, wow.

Speaker 36 It's taking it off.

Speaker 171 Yeah.

Speaker 26 They usually brown up within, you you know, two minutes. We're done.

Speaker 36 So his timing is very interesting. I'm just saying.

Speaker 165 Usually

Speaker 26 it looks from this angle it looks

Speaker 102 perfect.

Speaker 26 So it has the colours.

Speaker 36 But I'm saying the timing of the pasta and the scallops.

Speaker 26 That's beautiful.

Speaker 27 That's the colour.

Speaker 27 Wow, look at that.

Speaker 163 Look at that color.

Speaker 23 You see that butter? Very dark.

Speaker 36 I need to see these scallops. Dark, deep brown.
Yeah.

Speaker 165 Yeah, Chef. Yeah, perfect.

Speaker 36 Usually you don't eat them that dark.

Speaker 157 Usually they're not that dark, but this isn't different.

Speaker 167 It's toasted to perfection.

Speaker 171 That is really good.

Speaker 36 but i am glad to see that he is cooking the scallops through that was one of my concerns already

Speaker 102 hot rag

Speaker 171 that's your choice i was ready to go either way now i'm gonna show you now huh that's a dog this is what we do yeah this is what we do including a little more butter on them

Speaker 135 yeah i mean this is what people do and they're sort of thing

Speaker 36 what's the shittiest job you've ever had that had the best perks

Speaker 73 That had actual perks.

Speaker 36 Because every crappy job that I've had, there is always a perk. I'll give you a for instance.

Speaker 5 Okay.

Speaker 36 I used to work in the parking booth at my school, University of San Francisco.

Speaker 36 I gave out parking, and then I just hooked my friends up with free parking permits, or I'd get to smoke cigarettes or smoke pot in the booth. Yeah.
And that was really cool.

Speaker 36 Of course, Starbucks employees, summer of 1997, all the Madelines and coffee I could eat, even though you're only allowed one drink per shift, I would still steal them throughout the day. Cool.

Speaker 36 I lost like 20 pounds that summer, got super thin.

Speaker 90 That's pretty cool.

Speaker 36 Yeah, because I didn't eat all day. I just got jacked on coffee.

Speaker 7 Yeah, I mean, when I worked in restaurants, Chibo, and there was that pizza place on Riverside Drive.

Speaker 56 I forget the name of, I mean, it was obviously food.

Speaker 77 So like you could just... Food's good.

Speaker 87 And the chefs, especially like at Chibo on Sunset, is you're working your shift and they're like, what do you want?

Speaker 7 And you kind of can go, make this, but like modify it.

Speaker 147 Throw this in there instead.

Speaker 31 Throw the spice in there.

Speaker 16 Like Like you could just, and they would just do it for you so that you'd get like the exact issue.

Speaker 107 So that was a perk.

Speaker 6 Another one, it's also food-related.

Speaker 44 When I worked as a site rep, remember when I worked out in Hollywood?

Speaker 133 The owner of that company just liked me.

Speaker 7 And sometimes he would just be like, oh,

Speaker 83 come meet my girlfriend and I at this restaurant.

Speaker 6 And I would just have dinner with him.

Speaker 8 Oh, that's good. So he was just a nice guy like that.

Speaker 103 Yeah.

Speaker 57 Yeah.

Speaker 53 And then we would, you know, get into, he's like, oh, come in my bathtub. And I'd be like, all right.

Speaker 105 You know, foot rub, massage rub.

Speaker 36 Yeah, I mean, I was always a terrible employee, but I always made friends with people. I think that's what kept me around a lot of jobs before I did this for a living, that's for sure.

Speaker 36 Oh, and then he's pulled out the stainless steel.

Speaker 135 You know what's also interesting

Speaker 143 is

Speaker 163 the decision to wait to start.

Speaker 143 Yeah,

Speaker 121 that's taking a while.

Speaker 162 Yeah, like a lot of chefs would have been like, huh, that hot thing.

Speaker 26 I'll be honest with you.

Speaker 23 If you taste that, when I tell you that you're not going to be a little bit prepping that remarkable, that's beautiful.

Speaker 27 Oh, wow.

Speaker 86 That's something divine.

Speaker 23 When I tell you, beautiful and nice.

Speaker 116 When I tell you that that is divine, if I took one of those out of that pan, that wouldn't melt.

Speaker 36 Well, and interesting, Tom, too,

Speaker 36 if you worked in food service, you know that the timing

Speaker 36 of the plates is very important.

Speaker 36 When you work in a restaurant, you want to get that appetizer order in, and then when they're halfway done with the appetizer, you put the order in of the entree so that the timing is correct.

Speaker 36 Now, I will say the timing on this is taking a bit

Speaker 62 longer than we expected here.

Speaker 146 Longer than I like. Yeah.

Speaker 121 Interesting. If we were in a restaurant, I'd be a little upset

Speaker 27 at this point, don't you think?

Speaker 151 Oh, there's a nice, huge spoonful of butter that goes in there.

Speaker 158 And a second one.

Speaker 156 Good job.

Speaker 21 There's a lot of butter on there.

Speaker 167 Extraordinary amount of butter.

Speaker 86 It's very expensive French butter, by the way.

Speaker 112 That can, that, that, that can.

Speaker 29 Is there going to be olive oil on top of the butter?

Speaker 121 Is that what we're doing?

Speaker 180 That's going to be beautiful.

Speaker 27 That's going to be cool.

Speaker 86 Okay, good.

Speaker 39 Olive oil. Now, what do we add?

Speaker 86 And butter.

Speaker 27 Olive oil, chef.

Speaker 112 Give me butter? Add butter?

Speaker 121 We added butter, chef.

Speaker 102 We just added butter.

Speaker 165 See somebody more butter chef.

Speaker 21 That's okay. Give me that wine.

Speaker 116 I feel sick.

Speaker 42 A third spoonful of butter.

Speaker 110 Chef with the wine, the champagne, pan.

Speaker 116 This is never done before. I've never done this before.

Speaker 108 But because I'm so greedy,

Speaker 161 Tom, I'm going to let you try.

Speaker 86 Well, I'm not going to think I was.

Speaker 92 Oh, you won.

Speaker 43 No, dude.

Speaker 1 Okay, open that up.

Speaker 149 Are you calling Tanna? I'm going to wait. I know he's in the

Speaker 149 bottom.

Speaker 36 Oh, he's opening a bottle, Tanna.

Speaker 138 Is that the pairing?

Speaker 162 No, the chef is probably having him pour.

Speaker 121 Oh, he does not open it.

Speaker 36 Please don't tell me he's going to put the scallops in the butter and the oil.

Speaker 36 It's already been in the butter and the oil.

Speaker 86 There's more oil.

Speaker 27 Oh, my God.

Speaker 36 He's going to start a grease fire.

Speaker 36 This is vile.

Speaker 19 Don't you dare say that.

Speaker 36 I mean, I'm sorry. This is experimental and fresh.
What the fuck is he going to fry in there?

Speaker 36 Three different oils?

Speaker 90 Hello? Hi. So, such an interesting choice to see the three spoonfuls of butter and olive oil.

Speaker 170 So we went with butter and olive oil, correct? Yeah. And why did you do that?

Speaker 169 Well, I did it because we create the flavor.

Speaker 1 What kind of flavor? Oh, I can't tell you the flavor.

Speaker 37 I can't tell you the flavor.

Speaker 170 Salt and pepper, chef. Here's pepper, chef.

Speaker 35 Okay.

Speaker 1 Salt and pepper. And here's the salt, chef?

Speaker 170 The shrimp is right here, chef.

Speaker 32 Salt and pepper, that's swimming. Yeah, chef.
Oh, you okay, yeah, you have to do it. I got it.

Speaker 50 Did you realize you'd be working this much?

Speaker 17 And so the scallops, are those good to go?

Speaker 88 It looks like those are cooked.

Speaker 91 They're very brown.

Speaker 170 Are the scallops good to go?

Speaker 169 Yes. Even

Speaker 169 don't talk.

Speaker 169 Don't talk to it.

Speaker 169 Okay.

Speaker 37 Time for the shrimp are coming in.

Speaker 17 Tanner, has the pasta already been cooked?

Speaker 170 The pasta's been cooked. Red cretch?

Speaker 130 Good, yes.

Speaker 37 Yes.

Speaker 130 Put one in?

Speaker 118 Just one.

Speaker 29 Just one.

Speaker 36 Just one at a time. Are you joking?

Speaker 169 That's what you're looking for.

Speaker 169 I asked him to put one in. That's what you look for.
You're looking for that sit. Now I know the rest of the total.
Although I knew already because I've been doing it a long time.

Speaker 1 Adam Olin.

Speaker 37 Adam Olen.

Speaker 90 Okay, I'll let you go.

Speaker 91 I'll let you go. Go do your work.

Speaker 37 Thank you. Thank you.
Thank you.

Speaker 36 I really hope that he's taken the tails off and devained and cleaned

Speaker 165 the shrimps. Why?

Speaker 151 What are you talking about?

Speaker 116 Not yet, Chef. Add them all at one time because you want them to cook the internet.

Speaker 36 Yeah, I'm not sure which kitchens he's worked in before. This is not an efficient way to cook.

Speaker 36 This is interesting. I've never seen somebody do it piece by piece by piece by piece by piece.

Speaker 27 Wow, there you go, right there.

Speaker 26 Tanner looks terrified.

Speaker 163 He looks so scared.

Speaker 163 Yeah, he lost. Oh, Jesus.

Speaker 26 Oh, Tanner, not in the pan.

Speaker 102 Just don't take no time.

Speaker 116 Did we have any phone coming?

Speaker 160 Wine, Chef. Tom, you're definitely eating.

Speaker 135 Oh, here comes the wine. Oh, it's not yet.

Speaker 116 Get me the heavy cream. Get me the wine.

Speaker 164 So the scallops are cooked.

Speaker 27 Okay.

Speaker 102 Not yet. Okay.

Speaker 161 Nope.

Speaker 113 The wine goes back to.

Speaker 27 That's cool. Beautiful.

Speaker 151 Wow.

Speaker 116 This takes no time.

Speaker 42 And Chef is so comfortable on mic and on camera. I think from all his Instagrams.

Speaker 69 Like, look at him.

Speaker 162 Right now he's talking to our

Speaker 151 remote camera out there.

Speaker 121 Oh, there's heavy creamer.

Speaker 69 Heavy creamer.

Speaker 108 Heavy creamer.

Speaker 62 Fuck.

Speaker 36 And did he bread the shrimp too?

Speaker 41 Unbreaded shrimp creamer? No.

Speaker 165 Wow. Ah, shit.

Speaker 24 This is tummy.

Speaker 36 This is all the stuff that gives you diarrhea.

Speaker 121 This is literally the stuff that...

Speaker 28 Priest.

Speaker 121 Well,

Speaker 24 it makes you sick.

Speaker 121 Certain days, you've just got to kind of go for it, I think.

Speaker 116 And the marriage that I'm going to create is going to be like this.

Speaker 36 This is the longest meal I've ever seen prepped.

Speaker 165 I know.

Speaker 36 Especially seafood cooks up pretty quickly.

Speaker 4 It does.

Speaker 15 I don't think those shrimp are ready, though.

Speaker 160 Fuck no.

Speaker 36 But the scallops are nice and cool,

Speaker 36 which is what you like, right?

Speaker 27 Cold scallops.

Speaker 135 I do love cold scallops.

Speaker 124 Letting them cool there.

Speaker 41 You don't want that food hot.

Speaker 36 You don't want seafood hot.

Speaker 27 Sausage chef food.

Speaker 138 You like it to cool up. Rim ten.

Speaker 112 Okay, so you're going to take that sausage.

Speaker 104 It is true.

Speaker 25 Wow, I'm really excited for this.

Speaker 42 I've really.

Speaker 14 I want to.

Speaker 8 I'm interested to see if I immediately get sick.

Speaker 36 Like what the what the fuck is Tanner opening now?

Speaker 27 There's more?

Speaker 102 More. Yes, chef.

Speaker 86 I hope it's not more seafood.

Speaker 36 And I hope he cleans whatever the fuck is this.

Speaker 102 That's a shrimp.

Speaker 36 Tanner's open. This is meat now.

Speaker 27 Your family's going to go in.

Speaker 97 Nope. The chef is excited.

Speaker 36 Saussages?

Speaker 157 I think it's some Italian sausage.

Speaker 36 Okay, that could be good, but there's already so much oil and gutters.

Speaker 146 How's it going out there, Zola?

Speaker 97 It smells incredible.

Speaker 108 It does.

Speaker 147 Well, there's an extraordinary amount of butter and oil being used.

Speaker 36 And now fat from the sausage.

Speaker 157 And the sausage is really heavy, hearty.

Speaker 135 It's very, yeah, this is very fatty.

Speaker 27 Very, very fatty.

Speaker 36 Hearty for it's 100 degrees outside.

Speaker 135 And we haven't started prepping for dessert, which is another interesting choice.

Speaker 36 And I sure hope that is a quick dessert because if he chooses to do a souffle,

Speaker 179 he'll be here for another hour.

Speaker 33 Yeah, we can't do that.

Speaker 19 I have to get going, you know. Same.
Yeah.

Speaker 13 Yeah.

Speaker 36 Yeah. His timing doesn't seem to be Chef's strong point right now.

Speaker 9 Or is it part of the experience?

Speaker 7 That's the thing is with these guys, you never know.

Speaker 83 If it's like, oh, no, I wanted you to exactly wait that amount of time.

Speaker 7 I remember when we were at Elinia, a similar kind of moment happened where it was like, why are you bringing us downstairs to the kitchen?

Speaker 133 Right.

Speaker 83 And then we have the shrimp down there, and we go back, and the whole setting is so it's like playing with your senses.

Speaker 55 And he might be doing something similar.

Speaker 36 Possibly, Tom.

Speaker 76 Possibly.

Speaker 167 At the grocery store, Chef mentioned that you cannot rush perfection.

Speaker 116 Okay.

Speaker 6 I mean, it's kind of hard to argue with.

Speaker 23 Although,

Speaker 36 now I do love in terms of dining. I am partial to more trashier, obviously.
I love a Sizzler.

Speaker 36 We don't have them anymore, right? I don't think they exist, Sizzler.

Speaker 54 I don't know if, I mean, I think they exist, but there's can't be more locations.

Speaker 78 There's got to be less.

Speaker 36 Spaghetti Factory back in L.A. Did you ever go to the Spaghetti Factory, any, and Josh, back in the day?

Speaker 27 No, that was a good one.

Speaker 35 I don't don't think so.

Speaker 37 Okay.

Speaker 36 Yeah, that was a good classic.

Speaker 47 Wow.

Speaker 7 So the shrimp is cooked.

Speaker 135 They're cooking.

Speaker 163 So some people asked.

Speaker 145 Scallops are totally done, like you said, probably 15 to 20 minutes ago.

Speaker 102 It turns pink.

Speaker 108 That shrimp is cooked.

Speaker 102 Pasta was done long before that, too.

Speaker 102 It's good.

Speaker 149 What you want to do is space them out, is usually what the.

Speaker 57 Right, when you're making a dish, space everything out that's going to be in the dish.

Speaker 36 Pasta only tastes better when it sits in its own water. Get that pasta ready.
You know, you want that.

Speaker 86 Okay.

Speaker 57 And then, what happens?

Speaker 163 What about the sausage rolls that he's doing?

Speaker 39 Oh, here comes the heavy sausage.

Speaker 93 Whisk's coming, Chef.

Speaker 42 I've never seen Standersoff running again.

Speaker 135 He's having him go get more things.

Speaker 143 Okay.

Speaker 164 Talking about combining what he does here. Oh, no, please.

Speaker 116 They're going to come together.

Speaker 102 Ceremony. They're going to hug each other.

Speaker 163 The whisk.

Speaker 143 Come on.

Speaker 41 Swiss chef.

Speaker 171 Okay, here you go, Chef.

Speaker 165 Okay,

Speaker 165 good.

Speaker 151 Take this.

Speaker 161 okay. No, no,

Speaker 161 oh god.

Speaker 36 That is so much butter and oil and grease.

Speaker 21 There you go.

Speaker 116 Here's the whisk.

Speaker 39 Just hold it.

Speaker 151 Pesto chef.

Speaker 116 Pesto.

Speaker 151 Put it down.

Speaker 95 Give me the

Speaker 27 heavy cream. Yeah.

Speaker 32 It's really.

Speaker 102 That's a good sit, ladies and gentlemen.

Speaker 27 Don't open up that one.

Speaker 4 I have so many questions.

Speaker 156 This is going to be miraculous.

Speaker 116 This is going to be a success.

Speaker 119 I got the pesto chef.

Speaker 64 Okay, good. Okay.

Speaker 42 Give me the heavy cheese.

Speaker 86 These are sausages.

Speaker 64 Canned pesto.

Speaker 158 Canned pesto.

Speaker 57 You know what's interesting is that he had mentioned how much you have to have fresh ingredients.

Speaker 37 Yeah.

Speaker 147 He's like, you go for canned or whatever. And it's a no.

Speaker 4 But then he doubles back and he uses it.

Speaker 83 And it's, again, it's that unpredictable nature of geniuses that you just need to do.

Speaker 64 And that's true.

Speaker 36 A lot of chefs will make pesto

Speaker 36 by hand because it's fairly simple, but not him. He's saving time to focus on what counts.
Yeah.

Speaker 113 Which is interesting because he doesn't take into account his feet.

Speaker 44 He just says, I don't have time.

Speaker 27 This is the flavor that I was going to say.

Speaker 36 Oh, and now we're pouring the heavy cream in the oil, in the butter.

Speaker 27 Wow.

Speaker 116 What is that?

Speaker 93 What popped? I think it just went out, Chef. This is

Speaker 112 going to go out.

Speaker 36 What's going to go in the heavy cream?

Speaker 36 Tom, what are you thinking? Oh, the burner's out. Is that what's happening? Tanner's got to light it again.

Speaker 82 Oh, dear.

Speaker 121 Technical issues.

Speaker 121 Okay.

Speaker 83 Here we go. Heavy creamer.

Speaker 83 He's like, put that down. give me another one.

Speaker 64 So, this is going to give you another heavy creamer.

Speaker 27 Also, with heavy cream, you don't want to let it curdle or burn too fast.

Speaker 124 It gets thick pretty dang quick there.

Speaker 64 Okay.

Speaker 85 I'll make that entire other

Speaker 53 carton of heavy creamer.

Speaker 36 I got to tell you, Tom, in our home, I go through a tiny container of that creamer in about a month.

Speaker 36 A month to use up that much creamer.

Speaker 64 You're going to make it a little bit more difficult. Okay, we're risking now.

Speaker 138 That's a lot.

Speaker 86 Nope, not yet.

Speaker 36 Oh, is he going to make a bechamel?

Speaker 36 Oh, not yet. Maybe this is a bechamel.

Speaker 116 So what you're going to do is you're going to give me that pesto.

Speaker 113 Pesto shout out. I know we haven't used the wine yet.

Speaker 29 The sausages are still raw sitting behind him.

Speaker 143 There's a canned pesto.

Speaker 57 It's going into the heavy creamer.

Speaker 165 Oh.

Speaker 70 Give it a little smack, and it'll come out in clumps, exactly how they tell you to do it

Speaker 168 in culinary school.

Speaker 86 This is extraordinary to watch in real time.

Speaker 27 Extraordinary.

Speaker 36 Yeah, normally you don't see people put jarred pesto into containers.

Speaker 42 He's going to say, you know, I don't want to waste my time.

Speaker 146 That's another thing.

Speaker 91 I have to say, I respect how he doesn't waste his time.

Speaker 72 Sure.

Speaker 162 He doesn't waste his time with the bullshit.

Speaker 15 Hey, I'm going to get a food processor and, you know, spend, like, get all these things together fresh and give you, like, also, I can just open a can.

Speaker 21 Sure.

Speaker 138 Yeah, why chop the garlic? You can just buy it and

Speaker 143 it's oil-soaked.

Speaker 167 Pre-made salad mixes, also.

Speaker 82 Pre-made salad mix.

Speaker 143 That's great.

Speaker 166 I I mean,

Speaker 4 I think he told me this is something he's never done before, which I'm excited to try something that's never been done.

Speaker 142 That is really special.

Speaker 138 Well, I wish you would have practiced because

Speaker 64 get hungry.

Speaker 27 So, I told y'all

Speaker 27 in the beginning about this.

Speaker 21 Okay, so Tanner's like, where's

Speaker 27 uh-oh, what a Tanner is.

Speaker 64 There you go. Red and white.

Speaker 42 He now looks like a cartoon character.

Speaker 36 He is frantic.

Speaker 92 He really is. He got white.

Speaker 36 So I'm seeing it's like a light green cream sauce.

Speaker 157 It looks like the wind is picking up out there, too.

Speaker 21 Chef is just

Speaker 116 in a minute,

Speaker 164 absolutely crushing it, though.

Speaker 27 I got the tomato chef, though.

Speaker 139 Here you go, Chef.

Speaker 62 More tomatoes.

Speaker 36 We've seen tomatoes in the first and second course, so this is interesting. More tomatoes.

Speaker 143 Tomatoes are so versatile.

Speaker 84 You don't just limit yourself.

Speaker 119 I broke a bowl, Chef.

Speaker 39 Okay.

Speaker 164 And again, are we going to ever touch the battle?

Speaker 135 Did

Speaker 39 get them into little balls ready to go.

Speaker 40 Interesting, Tom, too.

Speaker 36 This is an Italian feast. I don't recall eating anything like this in Italy.

Speaker 164 I never, ever had anything like this.

Speaker 121 Just Spanish for delicious.

Speaker 36 This is very interesting.

Speaker 156 Yeah.

Speaker 179 It's a ton of salt.

Speaker 156 Just the.

Speaker 81 I mean, he's cooking for an entire army.

Speaker 36 Maybe he's cooking for the airlines in his mind.

Speaker 178 Here is fighting.

Speaker 148 Oh, fuck.

Speaker 36 There's more oil in the cream.

Speaker 40 Oh, that's wine. Okay, thank God.

Speaker 116 Fuck.

Speaker 124 Oh, my God, dude. What?

Speaker 36 Okay, good. I've never seen anybody do that in a cream.

Speaker 54 He did say it was going to be pink.

Speaker 7 Do you remember that?

Speaker 29 Oh, right.

Speaker 157 One of our first conversations was where he goes, what do I do?

Speaker 179 But that's green and white.

Speaker 102 Oh, hold up, ladies and gentlemen.

Speaker 27 Beautiful. Let me quiet.

Speaker 108 A bottle of red wine.

Speaker 151 Beautiful. Butter.

Speaker 21 Butter.

Speaker 116 This has been never been done before.

Speaker 108 Don't tell me you don't smell another bottle of wine here.

Speaker 27 Okay.

Speaker 86 Is that champagne?

Speaker 110 I think that's champagne though. Stop.

Speaker 86 Champagne.

Speaker 27 Anyway,

Speaker 27 They can smell this red. Red is bold.

Speaker 42 He said he's doing things he's doing.

Speaker 121 I might get ripped after.

Speaker 161 Oh, damn.

Speaker 86 Don't worry about it. Should we have some?

Speaker 27 No, we can't have them. Okay.

Speaker 89 Okay.

Speaker 4 How much champagne are we going to pour in, Jeff?

Speaker 21 Oh my god, I feel sick already.

Speaker 45 It's never been done before.

Speaker 36 Oh, I'm ill. He already put in an entire bottle

Speaker 161 red wine.

Speaker 36 And now there's an entire half a bottle of champagne.

Speaker 27 Yeah, got it. Let me get that back.

Speaker 116 Let me get that squist back. Yes, Chef.
Okay, we're almost done, ladies and gentlemen. We're to the end.

Speaker 179 Oh, he doesn't need to. Yeah, to the end.

Speaker 64 Smell at? What are you going to push?

Speaker 150 Ladies and gentlemen, do y'all smell it?

Speaker 108 Yes, chef.

Speaker 62 I mean, I cook

Speaker 41 a lot.

Speaker 36 I love to cook. You know what sounds good, right? I've never seen this.

Speaker 162 The original New York strip he was proposing with the

Speaker 110 fucking A, right?

Speaker 88 Salt, the roasted potatoes.

Speaker 112 Right.

Speaker 36 Pretty straightforward American cuisine. But he's going Italian.

Speaker 179 He wanted seafood.

Speaker 42 I think he also was playing a trick on me.

Speaker 57 He knew how to make his client

Speaker 23 surprise not the less

Speaker 143 By fulfilling his original request.

Speaker 27 I never did it before.

Speaker 108 Because I'm so amazing, I'm so uncomfortable.

Speaker 27 I know exactly what I'm doing.

Speaker 116 Okay, give me that.

Speaker 36 Give me the pampo. Should we take a break and pee?

Speaker 108 Okay. Wow.

Speaker 102 Wow.

Speaker 102 Wow.

Speaker 116 Okay, so this is

Speaker 116 first done before.

Speaker 116 Bring it here. Would you please? Let me finish it.
Yes, sir.

Speaker 27 Bring it here.

Speaker 116 This has never been done before.

Speaker 162 Never been done.

Speaker 116 Never been done before. I've never done it.
I never practice it. Why would I when I know about flavor I know about flavor I love why would I do that okay so

Speaker 116 what this is

Speaker 116 this is the John Segura

Speaker 116 the John Segura okay special wow so we added champagne we added red wine we woke we woke it up

Speaker 116 That's infused with flavor.

Speaker 167 God, I cannot wait.

Speaker 138 Flavor, flavor.

Speaker 116 Okay, so you don't want to chop basil up too much because these have oils. And if you chop them up on the board, you'll want the oils to get saturated in the bowl.
I mean, in the cutting board.

Speaker 116 So that's why all we do is pick these. And that's really the absolute way to do herbs.

Speaker 150 Okay?

Speaker 27 Bonapetite.

Speaker 156 Thanks so much. Wow.

Speaker 107 Chef, as we prepare for this tasting, would you mind joining us again here in the seat?

Speaker 141 Oh, I will. Sure.

Speaker 141 Okay.

Speaker 116 Great. Absolutely.

Speaker 124 That looks like anything.

Speaker 121 Amazing. Yeah, please.

Speaker 116 So we have scallops, you have shrimp.

Speaker 102 Wow.

Speaker 116 You have wine, red, and champagne

Speaker 116 incorporated together.

Speaker 86 Wow.

Speaker 36 So you have red wine and champagne.

Speaker 110 I did.

Speaker 36 Oh, that's awesome.

Speaker 141 Thank you. I did do both.
Thank you, Josh.

Speaker 116 And that was the kick in terms of what I never did before is the champagne and the wine together.

Speaker 36 That's a wonderful idea.

Speaker 42 Oh, so extraordinary looking.

Speaker 5 Wait, wait, wait, wait.

Speaker 116 Bring me the lemon.

Speaker 141 I'm sorry.

Speaker 141 You can can stay here.

Speaker 180 They'll get it. They'll get it.

Speaker 37 They'll get it. Okay.

Speaker 104 Wow.

Speaker 117 We were watching you.

Speaker 8 You know, like I said, we're big foodies.

Speaker 7 We watch all the chef shows.

Speaker 6 We obviously watch your Instagram all the time.

Speaker 107 And watching you work out there was a real treat.

Speaker 17 And we've just been salivating, fighting over who gets the first bite.

Speaker 36 Here's your lemon chef.

Speaker 116 Oh, could you give it back to me? I swear. I'm just going to change it a bit.

Speaker 85 Sure.

Speaker 85 Yep.

Speaker 76 Perfect. Wow.

Speaker 83 And the phone keeps ringing. Yeah.

Speaker 4 And the seasoning keeps coming.

Speaker 162 That is so beautifully done.

Speaker 5 Nice work.

Speaker 25 Masterfully applied.

Speaker 180 Wow.

Speaker 36 Here, let me help you with that.

Speaker 36 Don't get your sleeves messy.

Speaker 36 This is amazing.

Speaker 36 Now, how many bookings have you made since you've been with us this afternoon?

Speaker 116 Oh, too many.

Speaker 116 This is hard to keep up. It really is.

Speaker 162 This is such a treat.

Speaker 91 We have been going back and forth on who gets the first bite.

Speaker 116 I'll tell you what, that's how you can make it even.

Speaker 33 Oh, tell me.

Speaker 116 You take your fork and she take hers. You get one side, he get the other side.

Speaker 36 Oh, that's so nice.

Speaker 64 What a lovely idea.

Speaker 36 Like a family. Lady and the tramp.

Speaker 180 That is a lovely idea.

Speaker 42 Well, look at that. Here's two forks.

Speaker 27 Perfect. Cheers.

Speaker 36 What are you going to dive into first, Tom?

Speaker 83 God, I want it all.

Speaker 4 I think maybe one of these scallops.

Speaker 45 looks very well.

Speaker 36 Can't go wrong. And you know what? I'll do the shrimp because those look incredible.
And I just love your seasoning that you put on there.

Speaker 46 There we go.

Speaker 82 Cheers.

Speaker 36 I got some of that sauce because this is really the money maker.

Speaker 122 And also, I just

Speaker 57 if you don't mind, I would really love

Speaker 7 no interruptions as we do this.

Speaker 116 No interruptions at all.

Speaker 8 Yeah, I just, I really like to concentrate on what I'm

Speaker 36 your flavors and such.

Speaker 52 I don't want to beat you to it. Cheers.
Okay.

Speaker 64 So y'all have y'all own dish.

Speaker 118 Wow.

Speaker 36 The John Segura.

Speaker 148 Cooked to perfection.

Speaker 5 Oh, why are you doing that? You prank?

Speaker 36 I mean,

Speaker 4 I will say,

Speaker 12 you know,

Speaker 89 and this is no shit.

Speaker 53 I've been to

Speaker 121 Alinea in Chicago.

Speaker 10 I've been to Zen in Singapore.

Speaker 53 And I've been to Latier in Paris.

Speaker 6 That's the best thing I've ever had in my entire life.

Speaker 150 Wow. Without a doubt.

Speaker 116 I appreciate that.

Speaker 116 Amazing.

Speaker 112 You know, that's,

Speaker 7 I really don't know how you did it.

Speaker 117 That was really extraordinary.

Speaker 57 I think as a treat, I'm going to go ahead and normally I wouldn't do this.

Speaker 83 I'm going to share with the staff.

Speaker 57 So I'm going to allow everybody here to have some of this too.

Speaker 29 So go ahead and get bowls and plates and you guys can give it a try and enjoy.

Speaker 57 Here you go, Tanner.

Speaker 14 Yeah, I don't want to just hog it all to myself. You know what I mean?

Speaker 36 No, and especially, Tanner, you worked so hard on this. You should definitely have the first bite.

Speaker 104 Yeah, you can have an extra serving for yourself.

Speaker 36 Thank you.

Speaker 36 The sauce is incredible.

Speaker 64 That sauce is just.

Speaker 83 I don't know how you did it.

Speaker 148 Oh.

Speaker 12 So in the moment, you decided, or did you pre-plan the champagne, the wine, the butter, the olive oil, the heavy cream?

Speaker 83 How did you come up with that?

Speaker 7 Was that just inspiration or is that?

Speaker 116 it was inspiration?

Speaker 116 It was something I wanted to present that was never been done before.

Speaker 116 I get bored quick.

Speaker 32 I get that.

Speaker 112 I do get bored quick.

Speaker 116 So when I get bored quick, is that a potential client? Yeah, I think so. Hello, how can I help you? Chef speaking.

Speaker 154 Is this your chef? It is. I can help you.

Speaker 130 Do you come to Ohio?

Speaker 116 I do. Anywhere in the world.

Speaker 130 Are you going to European next month?

Speaker 116 I do.

Speaker 118 What about on the 25th?

Speaker 116 of October?

Speaker 125 Yeah.

Speaker 116 Okay, how many people?

Speaker 130 Uh, it'll be six of us.

Speaker 116 Any allergies?

Speaker 130 Uh, turkey.

Speaker 116 Okay, minimal or extensive?

Speaker 116 Uh, minimal.

Speaker 116 Expensive or inexpensive?

Speaker 130 Uh, you can make it expensive.

Speaker 150 Okay.

Speaker 96 Uh,

Speaker 116 venue.

Speaker 130 Uh, it'll be at a house.

Speaker 116 Mansion?

Speaker 116 No. I can't do it.

Speaker 45 That was fucking

Speaker 151 unbelievable.

Speaker 59 I loved watching that.

Speaker 8 That was so great.

Speaker 7 This guy tried to book you.

Speaker 57 Wow. And as soon as it was clear that he wasn't in a mansion, you were like, it's over.

Speaker 165 You just hung up on him.

Speaker 116 Well, I'll tell you why. A lot of people ask the question and they wonder.

Speaker 116 I've been in tight kitchens with a lot of chefs. Normally in the chef on the line, you have broils, saute,

Speaker 116 fry, garmagé. So you have normal chefs in the kitchen.
And if the kitchen isn't big enough, the two things that is implemented is safety and cleanliness.

Speaker 64 Yes.

Speaker 116 So if it's too tight and you got a knife,

Speaker 86 not safe, you're in trouble.

Speaker 6 It's not safe. And it gets dirty.

Speaker 116 And it gets dirty. So when there's room with the expansion of the room,

Speaker 116 there's room there so everybody have space.

Speaker 55 Makes sense.

Speaker 83 So you heard it here from the chef. If you don't have a mansion, don't even bother calling.

Speaker 8 Like, just don't call.

Speaker 4 He doesn't have time for your bullshit.

Speaker 7 Did any of you get a chance to try?

Speaker 111 I'm eating some of the shrimp right now.

Speaker 64 It is incredible. Yes.

Speaker 112 It's unbelievable.

Speaker 64 That's important.

Speaker 116 You don't want the room on the space. And a lot of times people want to video record.
And I don't make that an exception.

Speaker 116 You know, so it's okay, but you can't do it in a tight space. Right.
You need to. I could barely move.
How could you move and see anything?

Speaker 5 I love it.

Speaker 36 You know know what I loved about my bite of shrimp is the tang. You felt the pop from.

Speaker 14 Well, there was that last moment application of three lemons that I think heightened it so much.

Speaker 36 But it really brought out the champagne. I tasted the champagne.
I tasted the wine.

Speaker 139 You taste the wine.

Speaker 7 You taste the heavy creamer. You taste the butter.

Speaker 88 You taste the button.

Speaker 36 And the pesto. I forgot there was pesto, right?

Speaker 64 Yeah, I can't do it. I mean,

Speaker 116 there's a, without that way, you know, another thing in the kitchen that's important is your timing.

Speaker 116 So, if you come to order, right, the two of you come as guests, yep, yep, you don't want to wait 20 minutes before no, who would want to wait exactly.

Speaker 116 So, what you have to do is you have to generate a system of speed. So, instead of taking time to

Speaker 116 which pesto consists of basil,

Speaker 116 olive oil, parmesan cheese, pine nuts.

Speaker 156 It's a lot of time.

Speaker 116 So, with those ingredients,

Speaker 116 you don't want to miss

Speaker 116 it. And you save time with it.

Speaker 64 Right.

Speaker 69 This is such an extraordinary learning experience.

Speaker 107 A real treat to everybody here.

Speaker 123 I mean, obviously, our staff was very excited. They all got dressed up.

Speaker 8 They're all like, I think some of them, I know, I actually want to take some of that sauce home in a cup and just drink it like it's a Gatorade or something.

Speaker 56 That's how good that was.

Speaker 77 It was so delicious.

Speaker 36 Very rich, very layered, great flavor.

Speaker 142 Just to recap,

Speaker 9 plate of strawberries that were, did you pick those out today?

Speaker 13 They were unbelievable.

Speaker 1 and i felt like it was so nice to have the fancy chef strawberry experience then we went to the uh tomato and mozzarella slarberata slice was that bruschetta bruschetta

Speaker 151 uh and then oh right then the the bread after that with the the the the sauteed prosciutto which was such an extraordinary choice and then that that seafood pasta dish really brought it home i cannot wait to go eat some more of this.

Speaker 104 So good.

Speaker 122 If you're out there, don't forget to follow Fancy Chef.

Speaker 88 Fancy Chef, is it 13?

Speaker 116 Yeah, Fancy underscore Chef underscore 2013.

Speaker 7 Underscore 2013.

Speaker 83 And a unique name for a unique chef.

Speaker 122 And you're still blowing up.

Speaker 42 Of course,

Speaker 92 if you want to try to book chef, you have a favorite of your, you have multiple phone numbers.

Speaker 15 Do you have a favorite number of those three that are usually pasta?

Speaker 116 You do do you want to tell them which one it is five seven zero six zero four three eight six eight you knew it he knew it he said the five seven zero is his favorite

Speaker 106 and if you if you call be ready to write a big check but that's how you live luxuriously and

Speaker 83 um if you don't have a mansion or a yacht you know maybe wait a few years cancel yeah don't call don't call

Speaker 162 uh chef i don't know this was such a treat thank you for coming in today we were so glad you came in.

Speaker 116 We're not done.

Speaker 37 We're not done.

Speaker 21 We got dessert.

Speaker 116 I got a special moose.

Speaker 37 There's a moose here?

Speaker 110 Really? Look at the animal.

Speaker 116 I want to make a

Speaker 116 strawberry moose dessert.

Speaker 142 Is it good to go?

Speaker 37 Are we ready for it?

Speaker 133 Not yet. Not yet.
Okay.

Speaker 64 A couple of minutes.

Speaker 37 Okay.

Speaker 116 I'll make sure it don't take long.

Speaker 64 Okay.

Speaker 154 All right, guys.

Speaker 64 Okay. Ready for it?

Speaker 50 Watch your head, watch your head, watch your head, watch your head.

Speaker 64 Walk around.

Speaker 64 Guys, guys, guys, walk him out.

Speaker 50 Chef, so so excited for the final

Speaker 164 touch here.

Speaker 112 Wow, look at this.

Speaker 116 Yeah, that's the final touch.

Speaker 89 That's the last of it. This is a champagne flute.

Speaker 14 What is in there exactly?

Speaker 116 So I made a mousse.

Speaker 149 You made a mousse?

Speaker 37 Wow.

Speaker 116 So we have a strawberry mousse, fresh strawberries,

Speaker 116 cream cheese, sugar.

Speaker 42 Champagne.

Speaker 65 It looks amazing.

Speaker 2 It looks amazing.

Speaker 150 Wow. So that's a cigora.

Speaker 15 This is cigora right here.

Speaker 110 Look at this.

Speaker 55 The John Segura dish and the cigura dessert.

Speaker 69 Wow, it smells extraordinary.

Speaker 116 I've never done that before neither.

Speaker 159 You've never done this before.

Speaker 141 I always wanted to fool me.

Speaker 116 Something new to whatever I do and

Speaker 116 make it outstanding, one of a con.

Speaker 116 It is really the best to do. I don't like to repeat dishes.

Speaker 141 Yeah, because

Speaker 141 it gets boring.

Speaker 14 This looks amazing.

Speaker 50 Well, from all of us to you, first, thank you for this incredible experience.

Speaker 116 Nope.

Speaker 86 Nope.

Speaker 116 Wrong, stop talking.

Speaker 153 What?

Speaker 116 Thank you to all of you. Y'all have been amazing to me.

Speaker 116 I declare, y'all really have. Thanks, man.
It's been amazing. I appreciate it greatly.
My first podcast, Cooker Podcast,

Speaker 112 it's a banger. It is a banger.
It was fun.

Speaker 54 We had a blast.

Speaker 69 It was.

Speaker 17 And hopefully we can have you back sometime.

Speaker 7 I know that it's going to be a lot of people hitting you up to do their shows, but you'll remember the first one you ever did.

Speaker 117 You know, it's like your first love.

Speaker 50 It is. You'll never forget.
Never.

Speaker 17 And I'm never going to forget today.

Speaker 83 There's so much to continue eating, and so we're gonna leave you now.

Speaker 50 But thank you for watching.

Speaker 117 Thank you for listening and joining us.

Speaker 17 And we will see you again soon.

Speaker 2 Don't forget, Fancy Chef, hit him up, book them, man.

Speaker 50 Book them. Don't sleep.
Book them.

Speaker 116 Beautiful and nice.

Speaker 113 Beautiful and nice. Beautiful and nice.

Speaker 146 Beautiful and nice.

Speaker 146 Thanks.

Speaker 42 Thanks, Rich. Don't be poor.
Not at all. Bye.
Thanks. Bye.

Speaker 86 All right, man.

Speaker 112 Very good. Very good.

Speaker 25 Thanks, Chef.

Speaker 141 Appreciate it. That was amazing.

Speaker 112 He was great. That was great.

Speaker 99 Dirty, son of a.

Speaker 1 I think it's Charlie Honeyjohn.

Speaker 1 Woo!

Speaker 1 Yeah, that was Charlie. Oh, my God! Oh, my God! Catch a passenger! Catch a passenger, catch a passenger, get your passenger.
Son of a bitch.

Speaker 76 Son of a bitch, son of a bitch, son of a bitch.

Speaker 76 Alright, you're feeling good. Come, hurry up.

Speaker 76 Is that Charlie? Is that Charlie?

Speaker 76 Come down later for Moose,

Speaker 76 come down later for Mooseup. Come down later for Mooseu.

Speaker 76 Come down later for Mooseup. Come down later for Mooseu, come down later for Mooseu.

Speaker 159 Hey, you just watched an episode of your mom's house. I hope you enjoyed it.
And if not,

Speaker 52 watch another one.

Speaker 159 Maybe you'll like that one. They're everywhere.
Look, I don't know.

Speaker 8 You place them in like cubes or squares or whatever this is.

Speaker 159 Just click another one. Maybe you'll find one you like.
Or someone will get hurt and everybody likes that.

Speaker 91 Don't forget to subscribe.