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Luke’s Diner: A Gilmore Top Chef · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am all in Again. Oh, let's you.
• 0:17
  Speaker 2: I Am all in Again with Scott Patterson and iHeartRadio Podcast.
• 0:22
  Speaker 1: Hey Everybody, Scott Patterson, I Am All In Podcast one
• 0:25
  Speaker 1: eleven productions. iHeart Radio Media, iHeart Podcast. Luke's Diner with
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  Speaker 1: Gail Simmons. You know her from TV, you know her
• 0:37
  Speaker 1: from books. She is a culinary expert, best known as
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  Speaker 1: longtime judge on the hit cooking competition show Top Chef
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  Speaker 1: since its inception in two thousand and six. After earning
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  Speaker 1: her degree from McGill University, she trained at culinary school
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  Speaker 1: and built her career in food media and rush Strong culture.
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  Speaker 1: She worked in the New York food scene with a
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  Speaker 1: renowned restaurant group owned by chef Daniel Boulud, and then
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  Speaker 1: she joined with the Food and Wine magazine as a
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  Speaker 1: contributing writer and director. She's also an author of her
• 1:16
  Speaker 1: memoir cookbook talk Talking with My Mouth. Oh that's very
• 1:20
  Speaker 1: good title. That's very clever title. Where we shared stories
• 1:25
  Speaker 1: where I had nothing to do with it, where she
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  Speaker 1: shared stories from her life in the food world. Gail
• 1:34
  Speaker 1: has also teamed up with co Benfe Connections and an
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  Speaker 1: initiative with Bristol Myers squib to shift the narrative around schizophrenia. Well, Gail,
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  Speaker 1: welcome to the show. Thank you for thank you, thank.
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  Speaker 2: You so much for having me. I appreciate it.
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  Speaker 1: Our pleasure. Well, let's take it back. What first sparked
• 1:53
  Speaker 1: your interest in food? Did you grow up around your
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  Speaker 1: family always cooking?
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  Speaker 2: I did. I really did, actually as much as when
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  Speaker 2: I was younger. I hated to admit it. My mother
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  Speaker 2: was an extraordinary cook, and not just out of an
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  Speaker 2: amateur pastime, but she ran a cooking school for the
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  Speaker 2: local community out of my home. So every day when
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  Speaker 2: I come home from school, she would be running cooking
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  Speaker 2: classes in our kitchen. And when the school got too
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  Speaker 2: big for our own kitchen, she moved it to the
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  Speaker 2: local middle school. And she also wrote a food column
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  Speaker 2: in the Globe and Mail. I grew up in Canada,
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  Speaker 2: and the Globe is Canada's biggest newspaper, So I spent
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  Speaker 2: a lot of my childhood around great food, but more importantly,
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  Speaker 2: around the table and around my mom cooking you know,
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  Speaker 2: really interesting food. It wasn't that it was ever fancy,
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  Speaker 2: it wasn't that it was precious at all, or you know,
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  Speaker 2: like unusual. It was just really thoughtful, made with love
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  Speaker 2: and care, and it forced us all to spend a
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  Speaker 2: lot of time together around the table because she insisted
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  Speaker 2: that we favor it. And I think that was a
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  Speaker 2: lesson I really took into my adult life and of
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  Speaker 2: course made into my career.
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  Speaker 1: That's wonderful. There's just nothing better family food conversation. There's
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  Speaker 1: just it doesn't get better than that. My favorite part
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  Speaker 1: of the day is when my family is seated around
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  Speaker 1: the table and we're talking about the day.
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  Speaker 2: You know, I agree, and it happens less and less
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  Speaker 2: you know, these days, especially.
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  Speaker 1: Right right, I insist on it. I insist, I insist,
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  Speaker 1: I insist, Well, it's it's important.
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  Speaker 2: It was an important lesson that I took a bit
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  Speaker 2: for granted growing up. But as an adult now with
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  Speaker 2: my own kids and family running in seven directions, you
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  Speaker 2: just realize that that's where the connections are made, that's
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  Speaker 2: where the honest conversations happen, where you feel safe, where
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  Speaker 2: you can really sort of like reconnect at the end
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  Speaker 2: of a day.
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  Speaker 1: Mm hmmm, yep a percent. All right. So you started
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  Speaker 1: your career as a food journalist writing restaurant reviews in Montreal.
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  Speaker 1: Did you realize that that time that this could become
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  Speaker 1: a career. Is that what you were aiming.
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  Speaker 2: For, not even a little bit. And I'm sure with
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  Speaker 2: your career you felt the same, Scott. You don't. You
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  Speaker 2: can't imagine it because you don't even know the path
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  Speaker 2: that exists. Yet you know, it was an untraditional path
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  Speaker 2: for sure coming out of college. And those first restaurant
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  Speaker 2: reviews were for my college paper as a lark, you know,
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  Speaker 2: as like something fun to do because I got to
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  Speaker 2: go out with my friends for dinner and then talk
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  Speaker 2: about it, and I thought it was cool. But even
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  Speaker 2: when I was doing it, I didn't think that it
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  Speaker 2: was actually a job, because of course, your parents don't
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  Speaker 2: tell you that that's a job. Your parents want you
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  Speaker 2: to take a traditional job that maybe would help you
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  Speaker 2: pay your all rent sooner, and so it really wasn't
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  Speaker 2: in my purview. And only when I graduated from college
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  Speaker 2: and I moved home and decided that I wanted to
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  Speaker 2: be a journalist and then started working, you know, as
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  Speaker 2: an intern and as an assistant editor at local Canadian media,
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  Speaker 2: did I keep kind of falling towards the food and
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  Speaker 2: lifestyle sections. And it was then that I realized, Okay,
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  Speaker 2: this is what I want to do. This is my path,
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  Speaker 2: this is my passion. And it was then that an
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  Speaker 2: editor sort of said to me, well, then go do it.
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  Speaker 2: But also, just because you like to eat doesn't mean
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  Speaker 2: you can write about food as an expert. So first
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  Speaker 2: you got to get a little experience. And I moved
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  Speaker 2: to New York and that's how I set out to
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  Speaker 2: do it. I went to culinary school.
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  Speaker 1: That's fascinating.
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  Speaker 3: All right.
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  Speaker 1: So you've been, you know, part Top Chef since the beginning,
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  Speaker 1: since tw.
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  Speaker 2: One, episode one. Yeah, twenty years of my life. It
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  Speaker 2: was only six when we started, obviously.
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  Speaker 3: So.
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  Speaker 1: Yeah, chef Yah Child Project who had three years old,
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  Speaker 1: was writing editorial.
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  Speaker 2: Really an exceptional palette.
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  Speaker 1: Motive.
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  Speaker 2: It is unbelievable, right, yes, exactly, It is unbelievable that
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  Speaker 2: Top Chef when we started was really the first food
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  Speaker 2: competition of its kind, especially at that level of chefs
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  Speaker 2: and cooking, and it was doing something so different, and
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  Speaker 2: twenty years later, we're still doing it. I mean there
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  Speaker 2: have been changes to the production, as you can imagine,
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  Speaker 2: We've grown bigger. The quality of the chef, you know,
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  Speaker 2: of the talent that we're able to attract is higher
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  Speaker 2: and higher. Every season, but ultimately the show hasn't changed much,
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  Speaker 2: And I think it's about discovering talent and sort of
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  Speaker 2: throwing open the door to the kitchen and watching people
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  Speaker 2: like thrive and compete with their incredible skill, a skill
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  Speaker 2: that we as kind of citizens don't get see every day.
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  Speaker 2: It's amazing. It's amazing I get to still have a
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  Speaker 2: front receipt and twenty years later, I'm still doing that show.
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  Speaker 2: I mean, there are very few television shows in the
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  Speaker 2: world that have been on this long.
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  Speaker 1: No, yeah, I mean the Simpsons, The.
• 6:56
  Speaker 2: Simpsons, the Simpsons survivor Night Live. You know, there's a handful.
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  Speaker 2: There's a handful, but it is rare, and it's certainly
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  Speaker 2: rare in the food space because food television didn't even
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  Speaker 2: exist until about thirty years ago.
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  Speaker 1: To begin with, twenty years of chefs, yes, thousands of meals.
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  Speaker 2: Prepped meals, hundreds of chefs who've gone on by the
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  Speaker 2: way to do incredible things like they're all now, you know,
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  Speaker 2: household names in the industry, which is great too, because
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  Speaker 2: it's really their talent.
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  Speaker 1: In your experience, right, what qualities does a chef have
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  Speaker 1: to possess that make them stand out to you beyond
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  Speaker 1: like technical skills.
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  Speaker 2: So what is That's a great question, actually, so I
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  Speaker 2: think perseverance, you know, practice the patients, and perseverance to
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  Speaker 2: do the same thing over and over and over again
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  Speaker 2: until you get it right. Just you know, people tell
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  Speaker 2: me all the time, oh, I'm not a good cook,
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  Speaker 2: I'm not a food I'm a terrible cook. And my
• 8:01
  Speaker 2: answer is always like, well, you're a terrible cook because
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  Speaker 2: you don't cook the same way. I'm a terrible basketball player.
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  Speaker 2: And I'm never going to be in the NBA. I've
• 8:08
  Speaker 2: accepted that. But the reason only is that I just
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  Speaker 2: haven't put in the hours right, just like anything else,
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  Speaker 2: you know, the tenth. I'm not saying I can actually
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  Speaker 2: be in the NBA if I put in the hours,
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  Speaker 2: but well, I certainly could be in the NBA, but
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  Speaker 2: maybe the w NBA. Who knows.
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  Speaker 1: I actually think, I think, I think I think you could.
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  Speaker 1: I think if there's something about you that tells well,
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  Speaker 1: you know.
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  Speaker 2: I'm not very tall. I'm not sure, but that doesn't
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  Speaker 2: Oh my god, you're right, you're right. But that's my
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  Speaker 2: point exactly. That like determination, perseverance and patience to really
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  Speaker 2: believe in a craft and in the micro details of
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  Speaker 2: learning that craft. I don't think you're born with it.
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  Speaker 2: Some people maybe are born with a penchant more towards it.
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  Speaker 2: They have a natural talent, But everyone needs training and
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  Speaker 2: honing and and focus, right, And I really believe, especially cooking,
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  Speaker 2: anyone to be a great cook, you just need to
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  Speaker 2: put in the hours at the stove to learn the technique.
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  Speaker 2: The technique, the technique is all there, everything's already been invented, right.
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  Speaker 1: And you know when you were in the presence of
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  Speaker 1: a master because they you know, they've put in the
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  Speaker 1: time and it consumes there every day.
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  Speaker 2: That's right. That's right. And there's so many incredible talents
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  Speaker 2: in this country now more than ever, cooking food that
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  Speaker 2: is so diverse and onspiring and so delicious and really
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  Speaker 2: meaningful culturally. And you know, I think it's just it's
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  Speaker 2: a moment where there's so much great inspiration out there.
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  Speaker 2: So it's such a joy watch, all right.
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  Speaker 1: More about Top Chef. Was there a moment or was
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  Speaker 1: there a challenge that you recall that that that changed
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  Speaker 1: how you think about food?
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  Speaker 2: God, there's been so many challenges that have introduced me
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  Speaker 2: to something new. Right, every season, every meal we eat
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  Speaker 2: that's the beauty about a dish. You could make it
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  Speaker 2: a hundred times, it can never be the same. And
• 10:12
  Speaker 2: every day we get to taste new things. We travel
• 10:15
  Speaker 2: for this show, right, we are not a studio show.
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  Speaker 2: We travel all over the country, all over the world.
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  Speaker 2: We've been from New Orleans to Chicago, to California, to
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  Speaker 2: Singapore and Tuscany and Paris and Hawaii. You know, we
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  Speaker 2: travel the world and everywhere we go there are new ingredients,
• 10:30
  Speaker 2: there are new techniques, there are new cultural nuances that
• 10:33
  Speaker 2: we learn about three food right, And I don't know,
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  Speaker 2: there are so many moments that I walk away having
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  Speaker 2: like a deeper understanding of something right of the way
• 10:45
  Speaker 2: we eat, and I'm trying to think of like one
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  Speaker 2: specific moment, but certainly the season that just premared on Bravo,
• 10:54
  Speaker 2: this week's season twenty three, which was set in the Carolinas,
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  Speaker 2: there were there were moments where I learned a lot,
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  Speaker 2: especially about you know, the region of Appalascia, like Appalachian cooking,
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  Speaker 2: which is you know, has roots in the kind of
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  Speaker 2: mountainous area of the Carolinas. I found so fascinating because
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  Speaker 2: so many of the techniques are sort of getting lost
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  Speaker 2: it's a very oral culture passed down and there's ingredients
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  Speaker 2: and techniques in cooking that are being lost if they're
• 11:25
  Speaker 2: not being shared. And as much as they were new
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  Speaker 2: to me, it also was just like a great reminder
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  Speaker 2: that cooking is about connection and about you know, kind
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  Speaker 2: of like family through generations and techniques that you need
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  Speaker 2: to sort of keep alive. And I think that was
• 11:46
  Speaker 2: really important because it makes you remember that we all
• 11:51
  Speaker 2: have this common humanity, you know, and that we all
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  Speaker 2: have these things in our culture and through our families
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  Speaker 2: that we share, and that if we don't act as them,
• 12:00
  Speaker 2: will be forgotten.
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  Speaker 1: So what surprised you of the most about the season's contestants?
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  Speaker 1: Is there any anybody that pops for you?
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  Speaker 2: Oh? Yeah? Oh yeah. This season actually is really interesting
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  Speaker 2: because we have two firsts on the show that create
• 12:17
  Speaker 2: really interesting dynamics and not necessarily dynamics that people think
• 12:21
  Speaker 2: we had identical twin brothers, which is wild, not just
• 12:27
  Speaker 2: for the show's energy and dynamic and to see their
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  Speaker 2: relationship and their competition, because there were days when I
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  Speaker 2: think they didn't even notice that anyone else was in
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  Speaker 2: the room because they're just so focused on beating each other.
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  Speaker 2: But also to think that in their family, two boys
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  Speaker 2: who both became chefs at such a high level, Like
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  Speaker 2: what was happening? I want to meet their mom. I
• 12:49
  Speaker 2: want to know what drove both of them. It's like
• 12:51
  Speaker 2: when you see I don't know, like the Kelsey brothers,
• 12:54
  Speaker 2: you know, and they're both in the in the NFL,
• 12:56
  Speaker 2: and like how did they Like what was mam m
• 13:00
  Speaker 2: Kelsey doing in that household that made them both such
• 13:03
  Speaker 2: elite athletes? And that's really interesting to me about chefs.
• 13:06
  Speaker 2: So that was a really cool dynamic. And then there
• 13:09
  Speaker 2: was also a couple who are business partners but also
• 13:12
  Speaker 2: life partners, and they ran a restaurant together, but they
• 13:15
  Speaker 2: were competing on the show against each other. And that
• 13:18
  Speaker 2: was really interesting too because we've never had that before.
• 13:22
  Speaker 2: We've had people who met on the show and went
• 13:25
  Speaker 2: on to maybe have a little bit of a love
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  Speaker 2: in risk over the years or create really deep connections,
• 13:29
  Speaker 2: but to come together and then have to turn on
• 13:31
  Speaker 2: each other and what does that do for your relationship
• 13:34
  Speaker 2: and for your business? It's just interesting to watch.
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  Speaker 1: All right, So you've gotten to know, I am sure
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  Speaker 1: over twenty years some amazing chefs and continue to be
• 13:46
  Speaker 1: friends with them. Here's a scenario for you. They appear
• 13:49
  Speaker 1: on the show, they become a big chef, they open
• 13:52
  Speaker 1: up their own successful restaurant. You show up, they sit
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  Speaker 1: you down. What are they feeding you?
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  Speaker 2: Oh my god? You know it's funny because I love
• 14:01
  Speaker 2: that I've eaten all of their food in so many ways,
• 14:04
  Speaker 2: but never on their own turf.
• 14:06
  Speaker 1: Right.
• 14:06
  Speaker 2: I'm always really excited because the whole point of our
• 14:09
  Speaker 2: show is to take them out of their comfort zone.
• 14:10
  Speaker 2: If we want them to just cook the food they
• 14:12
  Speaker 2: always gook, we would just go to their restaurants, right,
• 14:14
  Speaker 2: But instead we make them do the opposite. So when
• 14:17
  Speaker 2: they then leave us and either go back to the
• 14:19
  Speaker 2: restaurant or open new restaurants, I love visiting them all
• 14:21
  Speaker 2: over the country and eating their food because it's often
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  Speaker 2: the food that I know they're capable of, and it's
• 14:28
  Speaker 2: really special and great. But it's like two point zero
• 14:31
  Speaker 2: because they've taken all the things they've learned, and so
• 14:35
  Speaker 2: I just want them to show me what they love
• 14:38
  Speaker 2: and what's their favorite. I mean, every restaurant's so different,
• 14:40
  Speaker 2: every cus eatings so different. You know. There's so many
• 14:42
  Speaker 2: chefs who then have gone on to like something that's
• 14:45
  Speaker 2: happened on our show many times. That I think is
• 14:47
  Speaker 2: really interesting is chefs come on and they're at the
• 14:50
  Speaker 2: level where they're the chef of a restaurant, but it's
• 14:52
  Speaker 2: someone else's restaurants. So we had this one amazing woman,
• 14:57
  Speaker 2: Chinese American woman, but she was the head chef at
• 15:01
  Speaker 2: a very famous Italian restaurant, so she cooked Italian food,
• 15:04
  Speaker 2: you know, most of her career, and she cooked it well.
• 15:07
  Speaker 2: But when she got to our show, we kept kind
• 15:09
  Speaker 2: of pushing her, like, what's authentic to you? How do
• 15:11
  Speaker 2: we get to know you tell us your story, not
• 15:14
  Speaker 2: the story of the person you worked for. And slowly
• 15:18
  Speaker 2: she started cooking us the food of her heritage. And
• 15:21
  Speaker 2: then when she left, she went on to open an
• 15:24
  Speaker 2: extraordinary Chinese restaurant with all that amazing training that she
• 15:28
  Speaker 2: took with her, and like, that's when you really get
• 15:30
  Speaker 2: to know someone, right, The same thing happened. So there was,
• 15:34
  Speaker 2: you know, a chef who was cooking Asian food and
• 15:36
  Speaker 2: he went on to open one of the only find
• 15:39
  Speaker 2: out in Asian restaurants in America that has now won
• 15:41
  Speaker 2: like every award in the world. But he was not
• 15:44
  Speaker 2: cooking Asian food for the public when he came to
• 15:47
  Speaker 2: be on the show with us, but he started to think,
• 15:50
  Speaker 2: you know what, I'm going to show up my culture
• 15:52
  Speaker 2: and like it blew us away. So that's what I
• 15:56
  Speaker 2: want to eat. I just want to eat the food
• 15:58
  Speaker 2: that tells your story, right right?
• 16:01
  Speaker 1: All right? So tell us about COLBNV Connections and up
• 16:07
  Speaker 1: opening up the conversation about schizophrenia. Why is this important
• 16:10
  Speaker 1: to you?
• 16:11
  Speaker 2: Uh, you know, it's deeply important to me. It's something
• 16:13
  Speaker 2: that I haven't spoken about a lot. But my brother,
• 16:16
  Speaker 2: my eldest brother. I have two brothers, and my eldest
• 16:19
  Speaker 2: brother was diagnosed with schizophrenia in his mid twenties and
• 16:24
  Speaker 2: he did not take cobenfee. But being on his mental
• 16:29
  Speaker 2: health journey for so many years with him, I realized
• 16:33
  Speaker 2: that it is a very misunderstood diagnosis, and it's a
• 16:38
  Speaker 2: very complicated diagnosis. It's hard to treat and it is
• 16:43
  Speaker 2: it can be debilitating and difficult, not just for the
• 16:46
  Speaker 2: person themselves but for their care partners. And so when
• 16:52
  Speaker 2: I was when I decided to when I got to
• 16:55
  Speaker 2: know the COLBENFI Connections campaign, which really is about having open,
• 17:01
  Speaker 2: honest conversations with people living in schizophrenia and their care
• 17:05
  Speaker 2: partners to help find the treatment they need. It just
• 17:07
  Speaker 2: really hit home. And as we spoke earlier, Scott, I
• 17:12
  Speaker 2: think all those honest conversations really happened at the table,
• 17:15
  Speaker 2: and that for me is the entryway and the connection
• 17:17
  Speaker 2: that I have to not only tell my story about
• 17:21
  Speaker 2: my family's experience with schizophrenia, but to help others. And like,
• 17:26
  Speaker 2: if someone sees me and identifies with that, and sees
• 17:29
  Speaker 2: me as a as a a personality or a person
• 17:32
  Speaker 2: out in the world who's also struggling and who has
• 17:35
  Speaker 2: struggled deeply with their family and mental illness, then perhaps
• 17:39
  Speaker 2: it'll help them feel less alone, and that is really important.
• 17:44
  Speaker 2: When I was first doing research about the Kabenfi Connections campaign,
• 17:48
  Speaker 2: I came across a celebrity that I knew, an actor
• 17:51
  Speaker 2: who I really admire, and he was telling his story
• 17:54
  Speaker 2: about his sister and their relationship and dealing with her schizophrenia,
• 17:59
  Speaker 2: dying nosis and living with scuitspreading it and it was
• 18:02
  Speaker 2: so powerful to me to see that and to know
• 18:05
  Speaker 2: that he had the courage to talk about it openly,
• 18:07
  Speaker 2: and it gave me the courage to do the same.
• 18:10
  Speaker 2: So that was what prompted me to be part of
• 18:12
  Speaker 2: the campaign, and as part of the campaign, I was
• 18:16
  Speaker 2: able to you know, sit down for a meal and
• 18:20
  Speaker 2: share cooking a meal and then eating a meal with
• 18:23
  Speaker 2: a few people living with schizophrenia and their care partners.
• 18:26
  Speaker 2: And it just proved again that message of like gathering
• 18:29
  Speaker 2: at the table, learning to take the time to cook together,
• 18:33
  Speaker 2: not because cooking helps schizophrenia specifically, but obviously just to
• 18:38
  Speaker 2: create those connections and that safe space. I find cooking
• 18:43
  Speaker 2: is a really awesome shared experience for a family, and
• 18:46
  Speaker 2: then sharing the food that you make can be very powerful,
• 18:49
  Speaker 2: and it creates a place of safety and community, and
• 18:53
  Speaker 2: that allows for deeper conversations and ultimately I hope to
• 18:59
  Speaker 2: get peopleeople to talk about their symptoms, talk about their needs,
• 19:04
  Speaker 2: and find the right path to treatment and support.
• 19:08
  Speaker 1: If you want to know more about Gail's partnership, visit
• 19:14
  Speaker 1: connections dot b MS dot com. That's right, very moving,
• 19:20
  Speaker 1: Thank you, very very moving, and just so much respect
• 19:25
  Speaker 1: for you.
• 19:26
  Speaker 2: Thank you so much, thank you for letting me share
• 19:28
  Speaker 2: that with you. Scott. I really appreciate it.
• 19:30
  Speaker 1: Please come back anytime, anytime and we can talk more
• 19:34
  Speaker 1: about it.
• 19:35
  Speaker 2: Appreciate that we.
• 19:37
  Speaker 1: Have one final question, and it's probably the most important question.
• 19:41
  Speaker 2: Let's hear it.
• 19:42
  Speaker 1: As you know, I played a character who owns a diner.
• 19:47
  Speaker 1: If you were to come into Luke's diner, uh huh.
• 19:50
  Speaker 2: Yes, I love this question because I love your diner,
• 19:55
  Speaker 2: your imaginary diner, but I also love a diner. You
• 20:00
  Speaker 2: give it to me. Oh love a diner. Sorry I interrupted?
• 20:03
  Speaker 2: What's the no?
• 20:03
  Speaker 1: No, no, it's all good. So if you're coming to
• 20:06
  Speaker 1: Luke's diner, what do you order? And where do you sit?
• 20:10
  Speaker 2: Oh? I sit at the bar.
• 20:11
  Speaker 1: Yeah, at the counter.
• 20:14
  Speaker 2: I love a solo diner experience too, but I sit
• 20:17
  Speaker 2: at the counter. I usually order a coffee or maybe
• 20:23
  Speaker 2: a float, maybe a float from feeling real crazy. You
• 20:27
  Speaker 2: know what my classic diner order if I often, I
• 20:30
  Speaker 2: love a diner breakfast. But if it's a lunch time,
• 20:34
  Speaker 2: my order is a tuna melt and a Greek salad.
• 20:37
  Speaker 1: Very nice.
• 20:38
  Speaker 2: That's my order at and a Greek salad obviously, fries
• 20:42
  Speaker 2: and a pickle on the side.
• 20:45
  Speaker 1: Order you gotta have fries with I don't care if
• 20:49
  Speaker 1: you have a sell that's beautiful order.
• 20:52
  Speaker 2: Thanks.
• 20:53
  Speaker 1: Thank you so much for sharing uh your experience with
• 20:56
  Speaker 1: us and remember uh, schizophree you is real uh and
• 21:02
  Speaker 1: Gail is doing something about it, helping people to understand
• 21:07
  Speaker 1: and connect connections dot b ms dot com. That's connections
• 21:12
  Speaker 1: dot b ms dot com. Check it out. Gail lovely
• 21:17
  Speaker 1: chatting with you. Please come back on you to you
• 21:20
  Speaker 1: so much and all the best and uh, good luck
• 21:24
  Speaker 1: with everything.
• 21:24
  Speaker 2: Thank you next time at the diner.
• 21:27
  Speaker 3: Next time, everybody up again.
• 21:57
  Speaker 1: Follow us on Instagram at i I Am all In
• 22:01
  Speaker 1: podcast and email us at Gilmore at iHeartRadio dot com