Latest / Chef's PSA Podcast / Brent Weathers: Fancy Chef, Super Heros, Saving the Industry | Chef's PSA Podcast Ep. 126

Transcript

Brent Weathers: Fancy Chef, Super Heros, Saving the Industry | Chef's PSA Podcast Ep. 126 · Chef's PSA Podcast

0:00
Hello chefs, this is Chef's Kids, a podcast.
0:02
I'm your host Andre Notara. On today's episode we have chef
0:05
Brent Weathers, a chef based out of Dallas.
0:08
You probably know him from Brent Eats Food.
0:09
He's hilarious. On this episode, we talked about
0:12
fancy chef, chef superheroes, how to save the world, the do's
0:15
and don'ts of the kitchen, hip hop.
0:17
It's a fun one. Stay tuned.
0:31
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1:07
Chef, what's wrong with your eyes?
1:09
Thanks for asking. It wasn't baby boy.
1:10
It was actually the bleak something.
1:12
I put moisture or something and I hope I grabbed right.
1:18
I'm hoping I grabbed the right. Lube up the eyes.
1:20
Yeah, it was dry and I probably didn't.
1:22
Reading is fundamental. I don't know if I read.
1:26
But label right? It's good to see you.
1:28
I'm good to see you man. Yeah, yeah.
1:31
So it's funny that you say that someone messaged me one day and
1:34
because I put up a video and I think they were used to seeing
1:36
the chef's PSA captions every day.
1:38
So they messaged me into like, while you're a real person.
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I was like, yeah, I am like, wait a minute, you thought I was
1:43
AI? They're like, yeah, I thought
1:44
you were an AI account. So I I thought it was pretty
1:46
funny. Like, no, I'm not an AI account.
1:47
I I write those chefs PSA's every single day.
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Like I wake up first in the morning while I'm dripping,
1:52
drinking my coffee, sitting there typing, thinking.
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Brilliant. By the way.
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Think about what shit I'm going to write.
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Yeah, your shit's brilliant. I, I appreciate that.
2:00
I like everything I've posed. I, I watched it. 9 is my
2:02
favorite number. I watched it at least nine times
2:04
before I hit the post. Do you, I have to 'cause I, I
2:07
can, I can start popping off. Yeah.
2:10
Did I say somebody's name? Did I Oops.
2:11
Did I mention some of that? I I just double double 999
2:14
quadrupled check before I I don't just wing it no matter
2:18
what how short it is. I still like hold on, am I is
2:21
that guy's bold pet? You know, out of the shorts is
2:23
this guy. You know, I'm no matter what I
2:25
do, if it's Brent flits or massive class like hey, make
2:27
sure I. Some of some of your should I?
2:30
I watch it. I'm like cracking on his wild.
2:33
Yeah, yeah, I, I, it's, it's literally what's what crosses my
2:36
mind. Before I had these thoughts but
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I didn't know how to edit. So the one video you did that,
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so I won't say who, but I put up AI put something up.
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It's like someone's stealing my videos literally.
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And when I say literally, I mean it was like word for word.
2:53
It was like you'd go to my script and it was like bad line.
2:56
What did bad line cooks do Part 1 and Part 2?
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And then someone else did the exact same thing.
3:01
It was like that. That's like literally word for
3:03
word or kitchen red flags. And I was like, well, this is
3:06
I'm like, look, the person that did it, like come on, like you
3:11
remember, you remember Ghostface on the purple tape?
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Like do your own shit and be original.
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That wasn't purple tape. That was that was on Rayquan
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joined. Yeah.
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That was on the only bill, only bill, only bill for Cuban like.
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Gets on there talking about, you know.
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Real, make it your own issue and be original.
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Yeah, yeah, yeah, yeah. So, so it's like, look, I, I
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know people like imitation is the greatest form of flattery,
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but like, dude, you're taking my exact stuff.
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And so I posted that I was like, hey, should I call?
3:38
I didn't end up calling and I'm not going to call about like I'm
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not, I'm not about that. But it's like, hey, look, people
3:42
will people that know know. But then a lot of people thought
3:45
I was talking about you. Oh, that's really.
3:50
OK, yeah, so they're like sending me your videos.
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And I was like, no, no, I'm not talking about him.
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It wasn't. And so you message me and you're
3:57
like, hey, I'm not. I'm not biting you at all.
4:00
It's just great minds think alike.
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Even down from like my middle name was Andre.
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You're Andre the red and black, like logo stuff like, yo, like
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it's creepy because I, I literally want to take what
4:12
you're doing now is literally what I want to do is, is what
4:15
I'm going to do. I haven't talked to
4:16
illustrators, like literally. And then I meet you.
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Like, you got to be kidding me. But like we move different, but
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it's very we're related. Yeah.
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Yeah, so I'd seen your stuff and it was the one where you got the
4:27
tongs and. Keep you keep.
4:29
Adding more tweezers. There's some on your glasses,
4:32
you know it. And so John Teaser was on the
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podcast and he was talking about you.
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He's like, oh, you know, Brent, I was like, yeah, yeah.
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And so. And so I was like, man, I
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started watching your stuff and I was hooked.
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I went down the rabbit hole and I'm just like, oh, some of this
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stuff is. Gold.
4:46
For people that don't know they should follow you, I appreciate
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that. What what what's the What's your
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Instagram accounts for people? Could it is Brent eats food
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because my yeah, Brent eats food on Instagram because my regular
4:56
name was taken. Yeah.
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I was like Brent Weathers and it was like, no, let's take it.
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I was like, man, I'm not about then I had to just pull it out.
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Actually, it was a friend of mine.
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His name was it's Richard eats food on G was saying he's a
5:06
friend of mine. He helped me put my logo
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together. So I was like giving a tribute
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to him. Brent eats food.
5:10
Brent eats food. Yeah.
5:11
So that that first video I saw, it was great.
5:13
So I I guess my question would be like, you think you could get
5:17
Fancy Chef a run for his money? Fancy chef 2013 man.
5:21
Yeah, he's, he's, he's extra entertaining and, you know, Andy
5:27
Kaufman type stuff. Yeah, I, I hope it's real.
5:31
I hope we bump into him and I hope that we cut the cameras
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off. He's like, check this out.
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I worked at a Michelin restaurant in France.
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I opened up such and such in Switzerland.
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I'm over it. I'm tired of it.
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And so if you guys were to cook garbage food to hear, it'd be
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kind of cool in a movie setting if he was just if he just like
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totally just went in an opposite direction.
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Like, dude, I, I cook for real. But all this goofy stuff, I'll
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see you on these cooking TV shows.
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If that's what you guys are like.
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That's the guys like, all right, cool.
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Let me dump my stuff down. And that that would be kind of
5:58
cool in my mind on the movie setting.
6:00
But I don't think that's the case.
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I think he's dead serious. I called him.
6:04
What did he did? He did he answer.
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Fancy speaking? How can I help you?
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He was couldn't drive short. I said.
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I said, hey, I said hey, what's up, man?
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I said, and I legit from my core, he inspires me.
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I'll tell you why later. But he inspires.
6:18
But I say, hey, man, I'm inspired.
6:20
I love her videos. I didn't tell why I love them,
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but I said I love her videos. Hey, I he said that's cool, man.
6:25
I appreciate you calling. Yeah.
6:26
All right. Cool man.
6:28
Are you going to Texas or were you were you going to next?
6:30
Yeah, I'll be in Texas. All right, Cool.
6:32
Well, one, love to you, man, and I wish you well.
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Thank you for calling. And he's very cut and dry, like
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what you see on his lives. I got that treatment.
6:42
So I, I sent him a message because when he was going to do
6:45
John Segura, he's like, I'm going to be on John Segura's
6:49
like Tom Segura. But yeah, yeah.
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So you know, he's like, I'm going to be in, he's in Miami,
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he's going to Austin, TX. And I'm like, OK, everyone's
6:58
saying get him on the show. Get I was like, can I get, can I
7:01
get the fancy chef on the show? So I, I sent him a message.
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Didn't even, I don't even know if he saw it.
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He probably didn't. But but you know, when he's
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talking, he's like mansions, castles, billionaires and
7:12
billionaires only prices going up, up, up, up, up, up.
7:15
And I'm like, I don't know, like if he thinks I'm going to pay
7:18
him, Like I ain't going to pay him. $2000.00 for the Beyoncé
7:21
drinks. Yeah.
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For the, for the, it's like cake and strawberries in extra fruit.
7:27
There's no, no liquid in there whatsoever.
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We call it a drink. He's like, yeah, these are
7:30
Beyoncé's $3000 or $2000. And these are the these are the
7:34
Beyoncé's and these are the. He didn't say Halle Berry said
7:37
that Rihanna's the Rihanna's Beyoncé $3000 straight face.
7:40
I love that because when I, when I did my tweezer video, yeah, I
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had to make sure I had a straight face.
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Well, I put tweet the original video had tweezers in my hair
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and I told I forgot it was a long story, but I put I have to
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give a straight face for that. So I, I love a straight face
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like where people like this guy for real.
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This guy's an idiot. And I was like, no, no, we need
7:58
no brain. Like that's on purpose.
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Like he's yeah. So I would love it if he was
8:02
doing this for real. Yeah, like, this is, this is a
8:04
subtle troll. Like, like, like it's the best
8:06
kind. Like you said, Andy Kaufman.
8:08
Like that would be wonderful. I just and you know, after
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calling him and after he's does a straight serious stuff like
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he, he plated a dish and he said, Hey, fancy chef, come over
8:18
here and tell us about your food.
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One second. It's still leaking.
8:21
So he cooked, he cooked the rib eye that looked like a pork
8:23
chop. Put it right when he cooked it,
8:25
didn't rest it put it right onto the plate, build a bunch of hard
8:28
vegetables on top of it. And it was like, you know, and
8:32
and he's like, I'm sorry, I can't, I can't show you guys
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right now. It's like live.
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It's like on you know, it's live.
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He's like, not yet. Sorry.
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I said it was like bleeding out. He didn't want rest at first and
8:40
then so I was like, yo, he's like hacking this stuff up real.
8:43
I think he's serious. Well, he, he leaves a couple of
8:46
cookie crumbs. Like I'm like, OK, is 'cause
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it's subtle. And the reason I know this is
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because I'm a troll. Like like in real life, people
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that don't know me is like I, I'm a troll.
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I fuck with people. I do like, I'll, I'll do like I
8:58
used to put, you know, a lot. There's a lot of subliminals,
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like if people are really following me and it's not always
9:03
there, but every now and like the song is a subliminal diss at
9:06
someone or, or the location or read the caption.
9:09
There's there's some subtles. So it's not for everybody, but
9:13
you'll know it's for you. Like if if you read it, you know
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it's about you, right? So I, I see fancy chef and he's
9:19
like, he's pouring the vinegar on the chicken.
9:22
He's got the toothbrush backwards, but he's also got a
9:24
raw egg behind the chicken, like it's laying eggs.
9:27
So it's like that, that's level of humor that that that's for
9:31
one, that's one person like, like one or two people like
9:34
that's the Easter egg. Right, You have to No, Yeah, you
9:36
have to whatever. And one time he cracked and he.
9:38
He was like, all right, guys, you know, got paid.
9:40
Just look at my pretty lips. Look at my pretty lips.
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And he's writing. He left and cleaned it up real
9:44
quick. I was like, I texted him a few
9:46
times. I hate him and Jake is up.
9:47
I'm proud of you. You're getting all these
9:48
followers. When I first came across his
9:50
page, it was 7000 followers. The next week it was.
9:55
I don't know exactly. How long?
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How long ago was this? Two months.
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Ago dead serious I two months ago he had 7000 some odd
10:04
followers and it was just shooting up.
10:07
So he has another video where he's wearing a silk orange
10:11
pocket square and it's like, OK, he knows that's not right, but
10:15
that, that he's fancy chef, right?
10:16
He's got to wear he's got to wear a silk pocket square or he
10:19
has another one with the lamb chop going in.
10:21
Yeah. And the Cardi B whip.
10:23
And the berries. And hard strawberries at the
10:25
bottom, like if I even he's just, he's just throwing
10:28
together. And he had another, he was on
10:30
something where he said, you know, I, I just create.
10:32
That's what I'll do. I just want to create things off
10:33
the spot. So when that podcast he just
10:35
did, he was all about like, hey, hey, I just want to come over
10:38
there and create if need be, like I don't, I'll just wing
10:40
something. So he's that's the tip he's on
10:42
so when we see him do that one pot meals with the potatoes and
10:45
the chicken that's him being creative on the spot.
10:49
He is record y'all pay attention.
10:51
Listen, the beautiful by the chef, beautiful and nice,
10:53
beautiful and nice. You guys see what I'm doing?
10:55
Look at this. This is class blue chef.
10:56
Thank you. Bye.
10:58
As like I'm. You you want this?
11:00
Millionaires. You guys want.
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The billionaires want. If you're not a millionaire, if
11:03
you don't have a cast, don't even call me.
11:05
That's brilliant. It really is So what I, when I
11:08
look at that, so like, I look at that as like that's a master
11:12
class in marketing, whether he's serious or whether he's not like
11:16
he came in. So you said you started watching
11:18
him two months ago. He had 10,007 thousand.
11:22
So, so today, today's date is October 5th that we're recording
11:27
today. I, I checked his numbers, he's
11:28
at 41,040. So he gained about 10,000
11:31
followers in the last few weeks, right?
11:34
And I promise you that he'll have 100,000 in no time.
11:38
He will and I, I, my prediction is like he'll have a million in
11:42
no time. Now the thing, the thing that's
11:44
interesting about him is let me give away some industry secrets.
11:47
It's like you look at a lot of these content creators that have
11:50
millions of followers. That's bullshit.
11:51
It's 100% bots. They bought them or they sign up
11:54
with an agency. They're like, OK, you're we're
11:56
going to, we're going to be under management with me.
11:59
Boom, we got to get you more followers here.
12:01
Here's another. We're going to get you to
12:02
100,000 boom bot. But they're bots.
12:05
They're not real. That's right.
12:06
And so I don't think he does that because I don't think he's.
12:10
So those are real followers. No, no, they're so it's
12:13
empowered when I say, hey, hey, chef, you inspire me.
12:17
He so when I first started get on Instagram, I was posting, I
12:21
was supporting. I was I had something called
12:22
Prince and common sense. It was a a a soap line.
12:25
I was helping with my a friend of mine and we we had a
12:28
partnership and whatever. And so I was doing everything I
12:31
said, Hey, support this and I I was new at hashtag game.
12:34
I was like support that I don't care about support blacks
12:36
support local, you know, self-care and or whatever. 2
12:40
views all because they, the artificial intelligence picks up
12:45
me saying hey, support by and he's like yo, you can't do this
12:49
without paying us. You have to pay us first.
12:52
They made sure I got 11 views, 2 views.
12:54
I'm like what's going on here? And that's what that's how
12:56
Brentflix came about, because I was posting like, hey, let's buy
13:00
this and get this and do whatever.
13:01
And then I was like, how about I just post random stupidity?
13:04
That's how that's how Brentflix came about.
13:06
And then now I'm hooked on that because I have nothing but
13:08
stupid stuff. Yeah, Yeah.
13:10
And that's how that Brentflix came about.
13:12
But he doesn't care about none of that.
13:13
He doesn't do no hashtags. He literally.
13:16
Just. Information on there and he just
13:18
talks and talks and he buy this and book me now.
13:21
Book me now. That's a big old social media.
13:23
No, no, you need to pay all those social media platforms.
13:25
You got to pay them first and then you can get dope.
13:28
Don't take care of you and that's what that's what his deal
13:30
was in the fact that the word of mouth literally got him that
13:34
way. I'm pretty sure the Instagram
13:35
people at the board of the the board of directors, the little
13:38
desk they have when we have a little coffee and look at the
13:40
screen. That's fancy guy.
13:41
What happened here? How did it slip through our
13:43
fingers, though, since the power of word of mouth, he literally
13:45
broke the rules by accident. He would even try.
13:47
He just hey, but his content is so funny.
13:51
I'm probably nice because he's gonna watch this.
13:53
His content is so interesting and funny that that everyone
13:58
talks about. We share it and chefs are glued
14:00
to it. You can't, you can't stop
14:02
watching. It's just, and he'll go on live
14:05
for 25 minutes. It's like doing a comedy set.
14:08
It's comedy. So he'll sit there live for 25
14:11
minutes talking to the camera and everyone's watching.
14:14
It's like, you know, when people, like I used to read the
14:16
comments earlier, like people picking on like, you're not a
14:18
real chef. And but I'm like, you're like,
14:20
you know what, who, who are you? Who are you like, you're the guy
14:24
watching the guy that's not a real chef.
14:26
You're the real chef watching the guy that's you're saying is
14:29
not a real show who's winning. So here's the deal.
14:32
So you you've seen Peyton full. Five years ago, years ago, years
14:36
ago. So Peyton fuled at the magical
14:40
clip AB everybody eats B everybody eats whatever you're
14:44
into. If in this colonial art game,
14:47
there's so much room for everybody to get on if you want
14:49
to serve overcooked green beans out of a can for your magical
14:54
catering and whatever it is and your your famous one.
14:57
That drives me craziest way. These only fan only fan looking
15:01
women, really provocative looking.
15:03
They cook and they're like, hey, yeah, we we get it in today.
15:07
Whatever. So what happens is they take
15:08
sauce that they made for the seafood sauce and they pour it
15:11
over the shell. That drives me crazy.
15:13
I can't stand when they do that. When they take sauce, put her
15:16
over the shell and guess what it's selling.
15:18
It's something like that. They have a line out the door.
15:20
A guy I sold out today. They're selling out.
15:24
I'm like you and me know better than go.
15:25
Just what are you? What are y'all doing?
15:27
There's one lady put hash Browns in the bottom of its go box, or
15:31
maybe I'll find it Hash Browns. My bad.
15:35
It was like, you know, cubed up potatoes fried and whatever.
15:38
And then to put pasta directly on top of that, the bell Peppers
15:43
ringed up raw, put like whatever chicken or shrimp and just
15:48
clotted the whole thing up. Hey, yeah, whatever.
15:52
And it sold out. So whatever you want to do in
15:55
this career, if you're 321 Michelin, if you're if you're a
15:59
James Beard want to be, if you want to buy a James Beard award,
16:01
if you want to whatever angle in food you are at, if you in
16:05
country, country cooking the, the the store bought rolls at
16:09
your famous restaurant, the the the BBQ sauce that that says
16:13
award. Hey, this is our award-winning
16:15
BBQ sauce. And it literally says
16:17
award-winning on the label from Kroger.
16:19
Yeah. So whatever, whatever you are in
16:22
this game, whatever you want to put out, there's room for you.
16:25
There's, there's, there's. You're right.
16:27
And this is the lesson that I, I, you know, the people that are
16:30
listening, this is the lesson cause a lot of people struggle
16:32
with content creation and they'll message me like, Hey,
16:34
can you look at my page and give me some feedback?
16:37
And their page looks like everyone else's page.
16:40
And I'm like, look at fancy chef.
16:42
He looks like fancy chef like, no, he doesn't look like anybody
16:45
else other than him. And watch, pretty soon people
16:47
are gonna start copying him. And, and what, what I find very
16:51
interesting is here this guy comes in out of nowhere and he
16:54
smokes. Everybody smoked like like he he
16:57
by 2025. As long as he doesn't self
17:00
implode by 2025, he has he has the potential to be the you
17:05
know, to get some major deals. He will be a millionaire.
17:09
Plus, you'll be cooking for you'll be hearing about fancy
17:13
chef parties. He will have his own Consulting
17:14
Group. It's a fact.
17:17
And that's literally how it's going to go because we love the
17:19
world loves hey, look, what goes viral is food and and something
17:23
being funny and sexy people and dogs and cats or whatever he got
17:28
yet half of those already. So so you got I I saw this the
17:32
other day, the the Haktua girl. Yeah, it's a Haktua podcast.
17:36
So, so she's she's like the. Yep.
17:38
Was it like the number one she had like #1 in the podcast
17:41
world? I don't know about that but she
17:43
just started like a month ish ago and she's already having
17:47
famous famous people in her bedroom a A list.
17:50
And not only that, no, I'm, I'm not kidding.
17:52
I, I want to say she hit number one.
17:53
I'm not sure if it was on it was on one of these streaming, you
17:56
know, Spotify or whatever, but I I'm almost certain that she hit
17:59
#1 is like how how people love yeah, so fancy chef 2013 don't
18:07
forget like who gave. Me props.
18:11
No, break the rule. No no.
18:13
But the one thing that we need to take away from Fancy Chef out
18:15
of all dead seriousness, they have to speak at his funeral.
18:19
One thing we can say is his consistency, his determination.
18:24
Look at this how he posts. He posts, he posts 5-6 times a
18:27
day. His posts in the five something
18:29
thousand his he posted way over 5000 posts.
18:33
And that's years of years of doing that.
18:36
Yeah, what you I mean, I don't Well, I think it'd be kind of
18:39
cool. He should do it like when you're
18:41
like, hey, guys, I'm give I'll give away this this that if we
18:44
go, if we go to fancy chef's page, scroll all the way down to
18:47
the bottom. Let's get the very first post.
18:48
If you can do that screenshot of some material, I'll give you
18:51
this. So for people that are listening
18:53
right now, if you could screenshot Fancy chefs very
18:56
first, very first, send it to me, The first person to send it
18:59
to me, I'll send you all my books signed.
19:01
Done. I think, I think that's
19:03
brilliant. Yeah.
19:03
Because he's already we, the average, all of our friends, we
19:07
clown him. There's like this guy's a joke
19:09
and whatever joke or not, we can still learn from that.
19:12
Like his consistency, the fact that he didn't, he doesn't use
19:14
templates. He doesn't, I mean he, he uses
19:16
every now and he use a a song for something, you know.
19:19
Every every now and again, someone comes through and breaks
19:20
the mold. And he totally just like, hey
19:22
guys, you know, But he went the longer way because he's been
19:25
doing this for years. I mean, I'm guessing 2013, like
19:28
right when Instagram started. I'm pretty sure that's what that
19:31
means. And he kept on posting and
19:33
posting and posting. And now he gets to the point
19:35
where he is it's he never stopped.
19:38
I'm pretty sure his very first few posts he was getting clowned
19:41
on. He kept on going and he never,
19:43
not once did. He doesn't do the hashtags, he
19:45
doesn't use fancy templates. He he literally, he has his own
19:50
lane He stays in. And I know he's joking.
19:52
I know he's not being serious because sometimes his his cereal
19:54
butts, sometimes it's upside down completely.
19:57
It's like, dude, he just posted something earlier you had a Kit
19:59
Kat cereal. Now it's Raisin Bran.
20:01
Now it's you know what I'm saying?
20:02
Like diet pops or whatever, like he was.
20:06
Sometimes I think he's playing, but I think he's dead serious
20:09
too. All right, chef.
20:10
So I have a question. So you're kind of a superhero
20:14
that kind of right. You're, you're like a chef
20:16
superhero right now. Like you did that video.
20:18
John Taser was talking on the podcast.
20:20
Like everyone knows you as you go, everyone's hugging you.
20:23
I wonder the impersonation we got.
20:24
So so here's what's what's fascinating is right now we need
20:29
chef superheroes. That's great.
20:30
So let's say you're the chef superhero.
20:32
How are you going to save our industry?
20:34
Like what? What are what are some things
20:35
that we could do right now? What's driving you crazy and
20:37
what couldn't we do to make the world a better place for chefs?
20:41
I want to ask people, chefs and cooks, why exactly are you
20:46
cooking? And do you know what that means?
20:48
Like chefs, we have the power to like I can make cry.
20:51
I can get really get you mad. You can storm out all over the
20:55
way something tasted. That's power.
20:57
So we have the same we have the same power that DJs have.
21:00
We can really rock a crowd. We can have everybody talk about
21:02
us and we can have everyone hate us and blink of an eye all
21:04
because of why are you cooking? So yes, you went to coronary
21:08
school. Why?
21:09
What's your end goal? And you don't have to have an
21:11
end goal, right? You maybe just like I love
21:13
cooking, but I think we need to figure out like, why are you
21:15
here? Because we have a lot of people
21:19
in the in this racket for the wrong reasons.
21:21
What do you mean? What do you mean wrong reasons?
21:23
Wrong reasons. Like, you know, they, they
21:25
licked the chop a couple of times with their parents and
21:27
they were like, I want to be on that TV show because I Oh yeah,
21:29
you should be on that show. And what happens is they they,
21:31
they they see, they see a couple TV shows and I want to be like
21:37
that. I saw, I heard one guy say, I
21:38
want to be a chef because you guys are the new rock stars.
21:41
So why are you cooking? Those guys don't last long.
21:43
And it's and it's messing up our industry because Dallas, TX,
21:47
Austin, this is Texas. We can find some money.
21:50
We can open up a restaurant really quick.
21:51
We can find us some, some millions and millions of
21:53
dollars. These restaurants come up and
21:55
they go down because don't have good conversations.
21:57
The the guys money hungry. The chef wants to be a, you
22:00
know, he wants to, to lift the part.
22:02
He immediately gets tattoos and that's just part of his new
22:05
image. I want to be a rock star.
22:06
And, you know, and so it's like, I think that what, you know, why
22:10
are you doing this? And if you are doing it for the
22:12
right reason, I think it's best to do some good homework.
22:15
If you are a, a guitar player, I just, you don't have to.
22:19
I think you know who Jimi Hendrix is.
22:20
I think you need to know who B.B.
22:22
King is. There's different styles.
22:23
I think, you know, you even know who, let's say Jimi Page.
22:25
I read Jimi Page and I, you know, add rock from the beast.
22:28
Of boys. So would you say that they're
22:31
trying to create the image before they have the talent?
22:33
The image is first these days, not all there's see, there's a
22:36
couple, there's a, there's a lot of chefs that they have old
22:39
souls. So, you know, back in the, you
22:41
know, in the 90s, there was always these kids are dressed
22:43
like in the in the 50s and they love the sixes and the 70s.
22:46
They have The Beatles haircut. They just, they love, they just
22:49
have old souls. And it's cool because there's a
22:51
lot of 1617 year old. They don't have social media.
22:53
They don't have they, they don't want to be what they actually
22:57
they love old stuff. And hey, I got the 1st the the
23:01
the Spanish chef that such I said I got the, you know, they
23:03
took pride in good finds and good like authentic, like, you
23:08
know, one guy he was really excited about I forgot the name
23:11
of the term. Is it?
23:12
Is it pen say? Is it the idea of taking the?
23:15
Caramelizing tomato paste. Yeah, so so that says one guy
23:19
was like, yeah, man, I do things the right way.
23:21
I take this tomato paste that he was just very.
23:23
He was a young kid. He was on some old, older tech.
23:26
We kind of got away from that because it we realize it is
23:29
bitters. It's crazy.
23:30
Your stock is bitter. Whatever cases depend on how you
23:32
go about it. But there's a lot of so we it's
23:34
not, we're not doomed by no means, but we do have people
23:37
that are age older, a little younger.
23:39
It's like, you know what, I want to be on TVI want to come out
23:42
and say it out of the mouth. I want to I want to be AI, want
23:44
to be a chef. And it's like, OK cool, but
23:47
please know what that means. Yeah, a lot, you know, I talked
23:49
about this a lot on the show. I'll tell you, people like they,
23:51
they need to build a brand. They need to have social media
23:53
presence, especially it's, it's like your virtual resume.
23:56
But I think, I think they also only hear that part, but they
24:01
don't hear the part of but you got to cook like you still got
24:04
to be a good chef and you can't have one without the other.
24:07
Otherwise you're doomed for failure.
24:09
Cause at some point rent and rent is due.
24:12
One thing that I say it's like like we're saying sometimes they
24:15
they want the image before they get the skills, but what what
24:18
ends up happening is like I have this term I call them Halloween
24:20
ninjas right so have have I explained this to you?
24:23
I don't think so. So a Halloween ninja, like when
24:25
you're when you're a kid and like 8 years old, you go, you
24:29
get a ninja costume, got plastic swords, you go place there was
24:32
like, ah, scary, right, right, right.
24:35
But they're, they're playing dress.
24:37
No one's really scared that they're real.
24:38
No one's afraid that that sword's really going to cut
24:40
them. They're playing dress up, right.
24:42
There's a lot of chefs that play Halloween ninja like they, they,
24:45
they got, they got the, they got the costume down, but they,
24:49
they're not real ninjas. They're not.
24:51
No one's scared. They have the knives down, they
24:53
have the equipment, they have the fancy bags.
24:55
They know a guy that makes the customized leather bags.
24:57
You know, it's really, it's a beautiful thing.
25:00
They got the just cooked. They have all the, they have all
25:02
the Psas, they have all, they have all the merchandise and the
25:06
front, You know, they would be flexed.
25:08
You know, I was like, yo, I 'cause when I started cooking, I
25:10
think you are you're man. You have pictures of 95.
25:13
I put my first chef coat on and when I was 2002, but I was
25:17
cooking since 99 anyway. But we don't yeah, like I cook.
25:20
The only thing that was popping at the time was Emerald and that
25:24
that wasn't enough for us to start.
25:25
Everyone wants to be a chef. We're just like, oh man, it's
25:27
good. I want to start cooking better
25:28
food now, but no one really want to go be a chef.
25:30
Then later on these other TV. Shows like Iron Chef and.
25:34
Iron Chef was over people's heads still.
25:35
We we flip the channels and pre show.
25:37
We're not we what we watched it, but people would flip see that
25:40
as oh, that's too much. But what happened was you
25:42
remember the restaurant on Monday night Rock with the
25:46
spirit. Oh yeah, yeah, that's true.
25:48
Now he was he was living the rock star in that show.
25:51
And that's what I'm saying they watched it.
25:52
We we would watch that and it was like people started thinking
25:55
and then they see, no Top Chef came out right?
25:58
I'll stop right there. Which is a positive thing
26:00
because the guys in those Top Chef shows, I met like 70% of
26:04
them, you know, and like 60% of them really dope.
26:08
If that 10%, there's a 10% it's kind of off.
26:11
But you know, they only whatever rocker Desperado on on Monday
26:15
night NBC it was a 2 hour show and it really got you amped up
26:21
because Rocco's he's sitting down with a bunch of girls that
26:24
hey Rocco, hey, hey lady who's taught English back then same
26:29
English. That's because he was and then
26:31
we started winning stupid awards.
26:32
So we had we started winning things and then doing food
26:35
taught English one best sexiest man alive or whatever it is
26:37
sexiest chef or. Whatever it was, I don't know
26:39
what it was it. Was something sexy and then it
26:42
was that and then he had other chefs doing that too.
26:46
And then it's like, man, you guys are the new rock stars.
26:49
Yeah, we can. We we can feed a whole bunch of.
26:52
People and then we and then we get and then we get Hell's
26:54
Kitchen and then and then we. Had Hell's Kitchen and what
26:56
happened what happened with Hell's Kitchen is people's like
26:59
it was exciting and there's some chefs like only a chef one day
27:03
and they started mimicking Gordon Ramsay like what's your
27:05
style? So when how do we cure the world
27:07
of of, you know, being a superhero like, hey, chefs is
27:11
what you don't need to do What is your style?
27:13
If you never throw nothing in, nobody don't start, you know,
27:16
like that's Gordon Ramsay style. And then we start doing some
27:19
homework. I think every and awesome too.
27:21
If you're a chef, I think you need to pick up a book.
27:24
The average chef these days less less like in the 30s on down.
27:27
They don't have French Laundry cookbook.
27:28
You have to have it. No, I think it's best that you
27:30
have, but I think it's very important because.
27:33
It's one of the most important books, I think.
27:34
He gave birth to a like a lot of people, especially as far as the
27:38
cookbook format. And so I think you need no
27:40
killer is I think you need no Trotter.
27:42
You need no Trotter, you know, and the plate presentations of
27:45
when it just started coming out and and oh, that's crazy.
27:47
You have a big old plate right here.
27:49
But then like that little it's just oh, that's empty because
27:52
before we was on some like 6-12 and whatever.
27:55
Now it's laying in dots around the thing and that markup here
27:58
white plating, which is like stressful.
28:01
Vegetables at 3:00, right? Starch at 6:00 or whatever
28:05
though. She got what was on that, but
28:07
then later on Keller and Trotter and a few others and he's and
28:11
unfortunately man, like I think they know what Joe Robushon is
28:14
because now unfortunately Joe Robushon was chef of the
28:16
century. The only thing that people can
28:18
quote is his the Ponqueray recipe.
28:20
He was more than that. Only if we saw that Creme Brulee
28:22
2.0 he did that was heavy like what that he had the whole, like
28:28
it was, yeah, it was the custard here.
28:30
And they had like a blow, blow gun of a sugar, a sugar bubble
28:34
or such. And he put the custard into
28:37
that, that in the glass sugar and that was here and he cracked
28:41
it. He doesn't get props for that.
28:42
Like, you know what I'm saying? Like do some homework.
28:44
I, I with me. I love.
28:46
I want to know why. Right.
28:48
I I want to know why I'm doing what I'm doing and if I'm
28:50
calling something the the volute, I need to know what
28:54
volute means so I don't butcher the how my presentation goes
28:57
back because I could either call that a Jew.
28:58
This guy called. I don't like when chefs call the
29:00
constant. This is bad cloudy.
29:02
This is our consummate and they start whispering in South state,
29:05
but it's a constant, man, I'm looking at like this.
29:07
It's like once I was somewhere we did a mushroom consummate.
29:10
It was nowhere near a consummate.
29:11
It was cloudy. It was but but see the art of
29:14
selling the art of Sabrina salesman and right here.
29:17
What we have here is a mushroom truffled, burnt green, green
29:22
scallion dashi. And what we have it's it's
29:25
consummate. And what we have here is.
29:26
Where was it? Where was it from?
29:27
What farm? That kind of stuff.
29:30
No one. Yeah, I'm about to get started,
29:32
but I just. But don't.
29:33
But don't you think like, because I agree with what you're
29:36
saying sometimes I, I, I disagree a little bit.
29:39
I don't disagree with what you're saying, but I I disagree
29:42
that it doesn't matter too much to the person needing it.
29:46
That's a fact. But I don't want to lie to him.
29:48
That's what I'm saying. Because they need to go home and
29:50
like, hey, such and such. What does what does the constant
29:53
mean? And constant will say it's such
29:55
and such like, that's not it. We deal with a lot of hatred, a
29:57
lot of haters in our industry. I would love enough people would
30:00
eat it to a restaurant for the wrong reasons, too.
30:02
I was like, yeah, he has a new restaurant.
30:04
Really. Let's go check it out.
30:06
You know, And just so they can RIP on you later and work the
30:08
next day. And in some people, we want to
30:10
get pampered. Like, hey, that's my night off.
30:12
I can't wait to eat this guy's food.
30:14
But when something goes wrong, they just like, yeah, I mean,
30:16
the food was cool, but you know. There wasn't a ravioli.
30:18
It was, but don't you think it's a double edged sword 'cause I, I
30:21
know I experienced this a lot and I was this guy.
30:22
I, I, when I was in culinary school, I'd read the, the
30:26
glossary terms and I would memorize them.
30:28
Like that was my thing. I would come home after work or
30:30
after school. I would sit there in my bed
30:32
says, you know, we had no Instagram, we had no phones.
30:34
It was just like, we, we, we had books, right?
30:36
So I would sit there and I was like, OK, what is a Matagnon?
30:38
What is what is I'd memorize boom, boom, boom.
30:40
And then I would go to like quiz me, like get, get, get the food
30:43
lover's companion, quiz me. I'll fucking tell you everything
30:46
in there. And then one day and I'm, I'm
30:49
young, I'm 1718 years old. My chef comes up to me.
30:52
He's like, I need you to braise this.
30:53
Go throw it in the oven, blah, blah, blah.
30:55
All right. So it's like a banquet of 200
30:58
people. So it's time to play it up.
31:01
He grabs the short rib and he's like, how long did you braise
31:05
these for? And and and I was like a
31:09
braises, a combination cooking method cooked for a long period
31:12
of time. He's like, I didn't ask you what
31:14
the definition was. I asked you how long did you
31:16
braise it? And he says I said a a long
31:18
period of time. And he's like, what's a long
31:20
period of time? I said 20 minutes.
31:22
He's like, right. So I got yelled at as chef's
31:26
pissed thrown back in, you know, but but quite.
31:30
Long. Yeah, but but I realized like,
31:33
there's a lot of chefs over there that that'll tell you the
31:35
fucking hydration and it and it's this percent that they
31:40
can't fucking cook. That's correct.
31:41
You know, like you tell me everything.
31:43
You could tell me everything about cooking except you can't
31:45
do it. It's the person who's read
31:47
everything but never put it in practical use.
31:49
And for me as a chef, like, you know what, I could write the
31:54
menu, I could edit it. I don't, I don't need everyone
31:57
on my team to tell me two percent, 3% like you're like I I
32:01
need to know that you could you know what braise means like no,
32:04
but you know how to braise. Not necessarily.
32:05
You could tell me the definition.
32:07
So. And feel free to be honest.
32:08
That's that's something we can you know, if we want to save the
32:11
world. Hey, chef, be honest.
32:13
Yes, there's no harm and thing. I don't know.
32:15
Don't I'm not going to come in front of you.
32:17
Some some will because they have they they their man that's
32:19
insecurity. They get made fun of it at the
32:21
house with their woman and and they have to take it out of new.
32:23
Absolutely. But it's OK to say I don't know.
32:27
And people have a hard time. I say, chef, you know what we
32:29
can do with that leftover tuna? Hey, we have this over here.
32:31
How about we just make an invaltini out of that?
32:33
You know what that is, right? Oh, yeah, it's OK.
32:36
Hey, man, you know what I'm saying that anything popular
32:38
feel free to be like. I, I, I'm not sure, Chef, What
32:40
is that again? And it's a it's a small
32:42
percentage of chefs, cooks in the kitchen, especially
32:44
executive chef. You have a hard time like not
32:47
knowing. I don't know.
32:47
Dude, first of all, you won. You have the gig.
32:50
It's 85 to $100,000 you're making.
32:53
It's all good. You can.
32:54
Hey, guys, I don't know what that is.
32:55
What is that? Brent?
32:56
Feel free to laugh at me. Yeah, well, you know what it is.
32:58
Don't get paid if you want to be mature about it.
32:59
Right, Right. Right.
33:00
But but if there's no harm in saying, I don't know, Brent, run
33:03
that by me again and don't lie and say, oh, it's been a while.
33:06
It's OK, Brent, I don't know what you're talking about.
33:08
When my last chef job, what I used to do, I used to I used to
33:12
compete against my cooks and my sous chefs on purpose and and I
33:15
would usually challenge them to things that I knew they could
33:18
beat me in right. So it's like, let's just say
33:21
they were super fast at making Brunois.
33:23
I like I could Brunois faster than you like can you was like,
33:25
even though I knew I could not, but I would compete against
33:29
them. So I would lose like and so they
33:32
could go and tell everyone I beat Chef Andre in the in the
33:35
competition. I knew I was going to lose
33:37
before the competition started. But one thing that it did 1 it
33:40
made them puffed up. It made them feel good, right?
33:42
Two, it let them know like I'm not afraid, like I'll I'll
33:45
challenge anyone on like omelette, broomwash, Chuck and
33:48
whatever I'm I'm in. But it immediately removed the
33:54
fear of not knowing because everyone knew like, oh, Andreas
33:57
humble. If he doesn't know, he knows a
33:58
lot of shit, he doesn't know everything.
34:00
And I'm OK with like, what is that?
34:04
And so we used to have them come up with, you know, every every
34:07
week I would have someone, a different person on my team.
34:09
This was a pretty large team. Like teach us something.
34:12
Teach us something we don't know.
34:13
Like this week, it's on you. You need to teach us about
34:16
Nixtomalai's fruit and from Mexico.
34:18
You need to teach us about, you know, different hormones from
34:21
Spain and what are the differences.
34:23
So every every week's like we need to learn something because
34:25
I used to say this, one of my chefs used to this.
34:29
I still I'm a pretend. I used to say, I used to say one
34:31
of us is not smarter than all of us, right?
34:33
But the collective is really where the intelligence is.
34:35
And when you have enough humility as a chef to step back
34:38
and say, I don't know, that's when you could really learn.
34:40
But I put this up on chef's PSA the other day.
34:43
It's like the best chefs don't know everything.
34:45
The worst ones do. That's so yeah, yeah, yeah.
34:48
I remember one time this one guy was like he was drinking a so in
34:52
French laundry didn't talk about the the confetti on the dish.
34:55
So the guy that taught him about that was he must understood what
35:00
confetti was. He said confit.
35:01
He said break. Yeah, man, the play was
35:03
beautiful. I took the Peppers and I confit
35:06
it and then and I'm like, yeah, I was like my trip because he he
35:09
was knowledgeable about a lot of stuff.
35:11
Unfortunately, we'd be quoting the we quote things from the
35:13
people that are are mentored. We quote things and they guess
35:16
what, they were misunderstood on something too.
35:19
And so now we're quoting them like his law.
35:21
I don't care what it is, whoever says it, I'm a very big fan of
35:24
like online researching it. If it's YouTube, it's that food
35:28
lovers guide or whatever. I think that's very important
35:31
because this guy's talking about confit.
35:32
And I was like, and I had to, he's very smart.
35:35
I was like SA he chef. I don't think it says
35:39
respectfully. I said, I say, hey pimpin.
35:41
I say mane. I said, I think you mean I think
35:45
you mean confetti. Confit is the other other thing,
35:49
but this, you mean confetti. Oh really?
35:51
I thought it was. I thought it was confit said no,
35:53
I think the guy that taught you he, he was understood.
35:57
Now you're talking about you couldn't feed a bunch of bell
35:59
Peppers for a garnish because that's what you know, because we
36:02
read the French line drawing. There's a confetti section and
36:06
the guy that taught him was broke, had broken English.
36:09
So he just took it in. So what happens is the executive
36:12
was immense of the susha. Whoever's above us or even
36:15
knowledgeable, maybe whatever we they say, we take it as law,
36:18
like, Oh, that's what it is. Without researching.
36:20
I'm a big fan of my wife videos. I didn't know why I didn't know
36:24
why this is called what it's called where to come from that
36:27
way. It makes me a better chef.
36:28
I think it makes you a better you can you can write many that
36:31
better because you can call because pesto means pounded.
36:34
So it's like I could if I want to say, Hey, I'd you know, this
36:37
is a such a such pesto. It doesn't pesto nowadays.
36:40
It means, you know, the the pine nuts and nuts or the pine nuts
36:43
and the basin oil cheese or whatever.
36:45
But, you know, according to the definition, you know what I'm
36:48
saying. So you don't.
36:50
Nowadays that's what it means. But it doesn't.
36:54
Yeah. So.
36:55
And you're from Italy? I I was spent four years there.
36:58
I grew up like I remember everything from from Naples,
37:00
right? Three to seven.
37:01
Yes, yeah. Yeah, so when people say, oh,
37:03
what does Brett know about Italy?
37:04
Brett knows about Italy. I remember going into
37:07
restaurants and that's hospitality.
37:08
I remember the smell of that guy.
37:09
I don't know if I'm gonna be a chef when I got older and I
37:11
really held on to that. And then we moved to Izmir,
37:14
Turkey. I really held on to hospitality.
37:17
Yeah, we walked. They didn't look at like, oh,
37:19
man, hey, man, Table 3. No, these guys are just very
37:21
nice across the board and the hospitality, you know, So I I
37:24
took from that, I applied that as I got older, like, yeah, I
37:28
want to have a restaurant where people walk into a restaurant
37:31
like like how how I did when it enables Italy and how it was
37:34
born and. How was the How was the pizza?
37:37
Do you remember the pizza? I remember the pizza.
37:39
I remember everything was just really, really delicious, man.
37:41
I don't you. Know you have French fries on
37:42
the pizza? There was no French fries on the
37:44
pizza, chef. I do remember they could put
37:47
French fries on the pizza. I do remember, I do remember
37:50
that Gelato was really warm. I remember really.
37:52
Yeah. Because what they what they did
37:54
was back in those days, they're they're they was using corn,
37:59
they was using slurs and corn. They would add corn starch.
38:01
So they're all all the Italian cookbooks you'll see cornstarch
38:04
and gelatos. Yeah, So let me ask you a
38:06
question. So you're talking about
38:08
sometimes chefs need to get their egos in check and be
38:10
humble and and be OK with not knowing that that's really the
38:13
true path to learning. But you see this a lot online.
38:16
I mean, I deal with people, you deal with people.
38:21
Someone, someone commenting some some stupid shit.
38:24
So related but unrelated, how do you deal with how do you deal
38:27
with haters online? And then how do you deal with
38:29
haters in the kitchen? So two different, two different.
38:31
Answers get Evers online then you can easily it it it stings.
38:35
Words hurt no matter how you slice it.
38:37
So when people say like one guy found me because of my muscle,
38:39
he said I was in my tweezer video.
38:41
I have like two people talk crazy.
38:43
It's like thousands of people shared it.
38:44
Only two people talk crazy to me.
38:46
One guy was like, you know, if they want to put tweezers all
38:48
over their self, you should let them be them, you know, and this
38:51
other guy was like, hey man, your mustache.
38:52
Well, you don't have no mustache.
38:53
You look silly. And I was like, I just I give
38:55
him a Bible verse about how to get saved.
38:58
That's why I stuck it to him. And so you said something on
39:01
your story one time. He was like, yeah, I'm just too
39:02
quick to actually have a say. By the way, he said I have, he
39:05
said I'm just too quick to the block button.
39:07
So that's you can just do it that way, you know, and, and
39:10
what I've been doing lately, honestly, I, I, I give them the
39:13
sweet and sour treatment. I give them the sour like, hey,
39:16
man, are you serious? Like, dude, I like girls and
39:18
you're up in my page. I'm in the girls that clearly, I
39:20
don't know what message I sent you, but I kind of clown them a
39:22
little bit. And I said, but, but I said on
39:25
another no man, phenomenal work on that.
39:27
Your art page is really crazy. Oh my goodness.
39:29
And I'll say like, I'll say that I'll give him a huge compliment.
39:33
I was like, hey man, you really like lived in Switzerland for
39:35
like 4 years me. And I wish I thought so I'll
39:37
give him the sweet and sour. I give him the sour.
39:39
Like dude, are you kidding me right now?
39:41
Like I'm at least mine. I I'll get really personal I and
39:44
I'll find out that like, you know.
39:45
It's a good tactic. I get really personal.
39:46
I give him a sweet and sour treat.
39:47
You you give him a good bollocking.
39:49
Yeah. And then you hit him with that
39:50
sweet, like phenomenal work on that.
39:52
But how many Michelin have you? Are you have you worked there or
39:56
do you have your own spot or like, man, next time?
39:58
Hey, man, we come to Dallas. I would love to.
40:00
And every one of them, they change their tune.
40:03
Oh, sorry about. I'm sorry about that.
40:05
I was too aggressive the other day, man.
40:06
And yeah, not my bad, bro. I just, I just kid.
40:08
I don't like it when people make fun of people with tweezers.
40:12
I don't like it when people don't because I have.
40:15
I have a video where the sink was overflowing.
40:16
Yeah. Yeah.
40:17
I had to say, hey, man, I couldn't cut it off.
40:19
But I want to show this person. And I had a whole reason for
40:21
doing that. I want to let that do.
40:22
New cooks, like, yo, you need to clean this stuff up, but no
40:25
sweet and sour treatment. And then haters in the kitchen.
40:27
Yeah, sometimes you have to. Do we go go watch a gangster
40:32
movie? Yeah.
40:33
Shoulder to shoulder. Get close.
40:36
Clearly. Amen.
40:36
Clearly I upset you. What?
40:37
What's going on with what's what's the real issue here?
40:39
What's what's going on? I'm here for you.
40:40
Is is it your your girlfriend or what's?
40:42
What happened? Is is the chef getting on to
40:44
you? I clearly haven't done nothing
40:45
to you. If I have done something.
40:46
I'm sorry. I love you.
40:47
That's that's a cheat code. Tell tell another cook you love
40:49
him. I'm sorry.
40:51
Tell them you love them. I mean, that's serious because
40:53
whatever hatred and they envy to wherever they have up and
40:56
they're trying to like a print. You called us to Julianne or my
40:59
bad master Love you, man. Hey.
41:00
How's your how's your mother doing?
41:01
She's I've been praying for her lately.
41:03
I've been been to this here. I prayed for her that they
41:05
should go. Oh yes, Yeah, man.
41:07
She thank you, Seth. They changed her tune.
41:09
Yeah, and whatever beef you have, she was a gone.
41:11
You tell them you love them. Tell them that you're sorry you
41:13
offended them. I don't mean no harmony except
41:15
I'm trying to do the best I can right here.
41:17
By the way, man, how many girls did them pull that car you
41:20
bought? I just give them a sweet and
41:21
sour shower treatment. You learn how to negotiate
41:24
together like the gangster feel eye contact shoulder to
41:26
shoulder. Hey man, what's going on here
41:28
'cause I I few people I talked to, I had I had a rough like
41:31
this. I said what's going on there?
41:32
I know the purple vision caught it and one guy he cleaned his
41:35
tune up real quick. He he got so-called angry over
41:40
some. So the chef we worked for he he
41:42
was talking about it Brent Bakerville stock.
41:44
But I want you to dice the carrots.
41:46
Yes, chef Buff, what was you saying?
41:49
Like I don't agree with that, but it's his place.
41:52
I'm I'm not checking for that. But yes, chef, the newer cook,
41:55
he gets around me because he worked with other famous people
41:58
in the city in hot shots. He goes, Brent, what are you
42:00
doing? Very angry tone.
42:02
And he goes, I think, bro, what are you doing?
42:05
And I said, yeah, homeboy wants us to cut the the carrots this
42:08
way. And he wants us to he wants us
42:10
to find dice the the miracle for the veal stock for three days.
42:13
Chef, why are you doing it as a chef?
42:15
This is not me doing it. This is the chef.
42:17
Chef told me to do it this way. Yeah, but I don't understand.
42:21
He kept on mouthing up. I walked around the corner to
42:23
the tilt skillet and it was brewing.
42:25
And it was brewing. I was like, I had to knock this
42:27
guy out over some carrots. And I thought about it.
42:30
Yeah, that's like, it's worth it.
42:31
I walked around the corner and he went to he was cleaning off
42:34
his his hands. I got right on his station.
42:37
He had to face me. I say check this out, man.
42:40
If whenever you have your own restaurant, you cannot give him
42:42
a big old paragraph. I gave him the whole like, you
42:44
know, hey, this ain't our show. If you want your own situation,
42:48
you can have AI. Do I I agree with you, chef.
42:51
I agree with you, but this ain't my show.
42:53
And if you went out, I was talking like this, I was like
42:55
you, I was like going back. You feel me?
42:57
You you got me whatever and you're like, yeah, I got you.
42:59
All right. I think I had it.
43:01
I think it was purple invasion. He saw it and then and I was
43:05
like 5 minutes later. I was like, I got to work four
43:07
more hours with this guy. I hate tension.
43:09
So I walked around the corner. Chef, he needs to work
43:11
mushrooms, prep, Pierce, whatever.
43:13
You, you bring up something interesting because a lot of
43:16
cooks they, they get wrapped up and I worked here and here and
43:20
here and it drives them crazy when they see something done
43:22
different. Like, like you're saying this
43:24
guy, this guy exists. This girl exists in, in so many
43:27
kitchens. Like how dare they, They're
43:29
they're doing it wrong. They don't know what they're
43:31
doing. Chef Chef is dumb because he's
43:33
telling them to. And it blows my mind that people
43:36
don't understand. Like, there's not really a right
43:39
way. There's not really a right.
43:41
Like whatever end result that the chef wants, that's the right
43:45
way. The you have French, the French
43:48
there, they take pride in like clear, you know, stocks and that
43:51
kind of stuff. Make sure you don't roll it.
43:52
And guess what? Asia rolls out a lot of time.
43:55
But I'm sorry, they got they got more than everybody.
43:58
Right. So what you were saying about
44:01
this screenshot, this thing that I said, So what I said was I
44:05
don't reward bad behavior with my attention and I don't argue
44:08
with idiots. So if someone's an idiot and
44:10
they, they say something stupid, I, I'm not even going to
44:13
respond. Like I'm not like it's not worth
44:15
my time. I don't argue with idiots.
44:16
It's a stupid opinion. It's a stupid comment.
44:19
It's a stupid opinion. But if it's an offensive, if it,
44:22
if it's offensive, like I said, I don't reward bad behavior with
44:24
my attention. So that means if someone says
44:26
something that like, you know what?
44:29
I don't allow people to disrespect me in real life.
44:31
Let alone. Let alone online because like, I
44:37
mean, you remember what it was like before the Internet.
44:39
There's like if you said what you said to me online in in, in
44:43
real life, you knew like before you said it, you like, can I
44:49
take this guy like before you, even before it even came out of
44:51
your mouth, You'd have to think, can I take this one because I
44:53
know that those are fighting wars.
44:54
This is where it's leading. Yeah, like that.
44:56
Like do I do I think I got a shot because I know that this is
44:59
the point of no return. And we're beyond the point of no
45:02
return online every single day. And we think that's OK.
45:06
And it's like, you know what if you wouldn't say that?
45:09
And the reason I don't clap back because I, I, I, I really don't
45:11
like people will say shit. I, I very rarely, very rarely,
45:15
because I know it's like, man, I don't know what this person's
45:18
going through. If, if that's who you want to be
45:20
on my page, like I didn't ask you to follow me.
45:22
I, I just, I, I, I could do you a favor and block you.
45:24
Is that what? You don't have to see my shit.
45:26
You don't have to, you don't ever have to see my face again.
45:28
I'm going to do you a favor. That's just how I look at it.
45:31
But I want to talk about hip hop.
45:32
So I know you were a DJ and I know you like hip hop.
45:35
I like hip hop. So if you had, if you had to say
45:36
like who are the greatest? Well, first of all, who who are
45:40
the greatest artists? Give me the three greatest hip
45:42
hop artists, just three in your opinion.
45:45
And then what are the three greatest albums?
45:48
All right, so at the gate, my favorite of all the time was the
45:51
beast of boys. I know the only we got how much
45:53
time we have. I got the beast was my favorite.
45:55
That's a group. You said you want individual.
45:57
I mean, you know, like the beast of boys loose rules.
46:01
They OK, cool. The beast of boys is my favorite
46:04
because of the the brotherhood on the same page.
46:07
They didn't have a bunch of they're not known to be falling
46:11
out left and right and if they had any babes, they got cleared
46:13
up really quickly. They play their own instruments,
46:15
All of them DJ all of them get behind a turntable and do do
46:18
whatever they often cut. They all can be all playing
46:21
instruments. They all have their honest to
46:22
themselves. It was because of the Beastie
46:24
Boys. They're like, Hey, guys, check
46:25
this out. We have all this talent.
46:27
Why are we because they did like the the the cookie plus stuff
46:31
and then they went to license to I'll.
46:33
Cookie plus like. Yeah, no ice cream cake.
46:36
You doing cookie puss stuff? No, they had an album called
46:39
Cookie Puss. Just like Carvel.
46:42
I don't know what is carvel. Carvel ice cream cakes like
46:44
Fudgie the whale, Cookie Puss I. Yeah, no, it's a whole album
46:47
called that. It was.
46:48
They were pranking. You can hear Mike D like, hey,
46:52
hello, is Cookie Puss there? You know, and they were.
46:54
So you know, you know Carvel ice cream cakes, right?
46:56
So there's this company, Carvel, they make ice cream cakes and
46:59
they have Cookie Puss, which is like a face made out of ice
47:02
cream. Yeah.
47:03
Anyway. No, no.
47:04
Yeah. So so you know, they they're all
47:06
comedians, they're all pranksters.
47:07
They all think they are on the same page.
47:09
They do things in house. Don't get me wrong, like any
47:13
other check your head album, They were like, Hey, like, hey,
47:14
let's get let's get a let's just let's go back to this.
47:17
So let's you know, they just do things in house and they just
47:20
put on a great show. They love hip hop of the the
47:24
hello nasty album. When you listen to it, they had
47:26
they saw that old, old school nights and early 80s flow.
47:29
So you just love what they do and so.
47:31
So would you say your top three artists are all all three are in
47:34
the Beastie Boys and your top three?
47:36
Man 'cause he's you dude. Run the MC and EPMDI don't beat
47:40
nuts. Like I mean I, you know, Gang
47:43
Starr like I don't, I don't really.
47:45
Who do you think's the better producer, Rizza or Premier?
47:48
Did you see their verse? Oh, good head.
47:49
I saw it man. I listen more from I do this to
47:57
our premiere stuff. Rizza is extremely intelligent,
48:00
but I'm really premieres. He does a lot of scratch and
48:02
that's my thing. Yeah, so I would.
48:04
Someone posted the other day on social media.
48:06
I thought it was good. I'm gonna steal it.
48:07
They said once Rizza learned how to play instruments, it was his
48:11
downfall. Like, like it was that like
48:15
after 97, like music just wasn't as good as before.
48:18
Once he understood music, him him understanding music was the
48:22
worst thing that happened to him.
48:23
Yeah, I I would go with Premiere because I love scratching and
48:27
Premiere made sure and when people was getting away from
48:29
scratching, he kept it and so. All right, last question, chef,
48:33
if you had a chef's PSA out there for cooks to start doing
48:36
or stop doing, what's what's Brent's chef's PSAI?
48:39
Think it's on take time. I think you need to know exactly
48:43
it's going to take time, but know what each each ingredient
48:46
does do what it does. Why?
48:48
Why is pink the reason why I am the way I am?
48:51
And I'm not afraid of pastries because my mom gave me a pancake
48:54
recipe and I'm like, OK, what's the difference between baking
48:57
soda and baking powder? I had to go research it.
48:59
What's the difference? Why is it OK?
49:00
There's clarified butter and I started to understand.
49:02
I had I had a pancake recipe and then I'm putting it together
49:06
because I had to memorize like, why does it look this way?
49:09
I had to put the egg and then no one time I'm like, well, why
49:11
does it look this way? Oh, that's what clarified, but I
49:13
didn't put the butter in. Why does it taste?
49:16
Oh, when I put I winged the baking soda and I was like, Oh,
49:19
a little goes a long way and I had to figure out like what
49:22
baking soda was good? Why you added to certain things.
49:25
And so understanding what each ingredient does in life,
49:28
different types of rices do different types of results.
49:31
You know, you want to have like a the Uncle Ben white rice
49:34
risotto, what it's not going to work with that kind of rice.
49:36
You need to get something. There's others that's extremely
49:39
started like understand what each ingredient does, protein
49:42
does, what sears, what doesn't what you know what I mean?
49:45
And I think no, no, it's going to take time, but understand and
49:50
go home, do some homework because after you learn what you
49:52
learn at work, feel free to go buy a fish.
49:55
Go buy it, you know. I saw a video of you butcher and
49:57
a fish. It's funny because you were
49:59
teaching someone and I saw it on on YouTube, I think, yeah.
50:03
And I was like, it's funny because I was like, that's how I
50:05
teach. So I was like a patriot.
50:07
Guy he's a he's a he's a quick learner and you know, and I just
50:12
no one taught. No one was really patient with
50:14
me. I grew up in I had I was a
50:15
remedial class all my life. Like Long story short, I don't
50:18
even tell the story, but I the only reason why I graduated high
50:21
school since my mom worked there my high school year and I
50:23
flunked that little toss chest. I flunked it, flunked it, but I
50:26
passed the writings I got to was trying to let me know something,
50:29
but I flunked it bad. And then my mom says like, yeah,
50:32
Brent, he, my son, he didn't pass that toss test.
50:35
You have a son that goes here. Oh, they just went up there and
50:38
exempt me. So that's the only way I'm so
50:40
with me. I know how to talk to people.
50:42
I I don't talk about. They're dumb.
50:44
I explain how things were to explain to me.
50:47
And so I'm pretty good about teaching because I know how to
50:51
go about things in a gentle type of chilling way because I'm not
50:54
academically just it ain't happening.
50:56
Yeah. We could talk about so much,
50:58
Chef, I want to talk chess. I want to talk more about hip
51:01
hop. I want to talk about your
51:02
favorite cereals. But we'll have to save that for
51:04
the next episode. Part 2.
51:06
Where can people find you? Not to be that guy would think
51:09
of Google Brent weather. Brent eats food is the
51:12
Instagram. Brent eats food.
51:13
All right, chef. Good to you man.
51:14
My little man, I appreciate you. Yeah.
51:17
I hope you enjoyed the conversation, let me know what
51:19
you think. Leave a comment below for those
51:20
of you that want early access. You want more chefs PSA?
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51:39
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51:47
Nothing less than five stars. Go to chefspsa.com where you get
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all the books, all the merch. We'll see you next week.
51:53
Hit the porno music yo. Small Andre in the kitchen.
51:56
Mix it. Drop the chef Dallas No fiction
51:59
stirring up the beats. Heat enough the session.
52:01
Listen close classes in session.