Latest / Chef's PSA Podcast / The 'No Recipe' Rule: with Brent Weathers Ep. 188

Transcript

The 'No Recipe' Rule: with Brent Weathers Ep. 188 · Chef's PSA Podcast

• 0:00
  Hello chefs. This is Chef's PSA, and I'm your
• 0:02
  host, Andre Netera. Today we welcome back Brent
• 0:04
  Weathers. He's a chef, he's a content
• 0:06
  creator, and he's hilarious. Today we're going to talk about
• 0:09
  the competitive world of content creation, Cooking without
• 0:12
  recipes, our favorite cooking shows of all time, and we're
• 0:16
  going to close up with some hip hop talk.
• 0:17
  Stay tuned. Yeah, Chef, what's on your mind?
• 0:33
  That's a great question. Yes, 2 days ago I looked in the
• 0:38
  mirror. I have a white one obvious white
• 0:41
  Gray hair and that's not I mean this this come in April or May
• 0:48
  is my 30th year in the business. So 30 years only one obvious
• 0:54
  grade. That's that's.
• 0:55
  That's a man makeup. So I was, I went to dinner, I'm
• 0:57
  going to drop a name. I went to dinner with $0.50 and
• 1:00
  I had the privilege of sitting next to him for the entire
• 1:02
  dinner, the whole time. And it was stupid because
• 1:04
  everyone else at the dinner was more was more preoccupied with
• 1:09
  impressing $0.50 with stories and talking to each other.
• 1:13
  And it like he wasn't like you're not going to impress him
• 1:15
  with anything, but I sat right next to him and he was talking
• 1:19
  to me like one-on-one. So I, it's one of these, these
• 1:22
  moments where I cherish because I got to have dinner with $0.50
• 1:26
  and listen to him talk out of character for, you know, two
• 1:30
  hours or whatever. He sat right next to each other.
• 1:32
  It was great. It was one of the most memorable
• 1:34
  moments of my life. But one of the things that he
• 1:37
  said, and I'll never forget this, he said, he said, I have a
• 1:41
  public image I'm not afraid of just for men.
• 1:46
  Yeah, I get, I think him and Jamie Foxx.
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  I said Jamie, they Jamie Foxx admitted it or something.
• 1:50
  I was like, Jamie, you 50 what he's like.
• 1:52
  Yeah. And then he he said that he puts
• 1:53
  the he keeps it all. You know he, he.
• 1:56
  Look good. You know, I look at like like,
• 1:58
  like whatever, like that. We're going, we're going on a
• 2:01
  whole different thing. But one of the things that $0.50
• 2:02
  did, which was it's a hot topic right now, is and we're both
• 2:07
  wearing white in honor of in honor of the Diddy party.
• 2:11
  So, Mike, we're about, we're pretty.
• 2:13
  I forgot who I was talking to the other day.
• 2:16
  I forgot I was talking to the other day and they said as
• 2:19
  Chef's PSA gets bigger, eventually you're going to have
• 2:21
  chef's PSA. All white parties.
• 2:23
  Yeah, give it some time. Give it some time.
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  We'll be, we'll be catering and all the other guests that you've
• 2:28
  had on here, they'll be. But who was catering the ditty
• 2:31
  parties? It was The thing is, like
• 2:33
  someone was someone served finger sandwiches at the Freak.
• 2:35
  Offs it's a fact and and there's some people that not say nothing
• 2:38
  and I know a person she ain't she ain't been acting right.
• 2:41
  So I'll just say a person that actually is a private chef for
• 2:44
  the dude and and I know she has stories and no, no, just like,
• 2:49
  just like, you know, people in New York, they know who, you
• 2:51
  know, like when Tupac got shot up and all these people, they
• 2:54
  don't know what's going on. There's New Yorkers that know.
• 2:56
  Yeah, they just, they just people talk.
• 2:58
  They know. Yeah, they but they just you
• 3:00
  know, it's kind of like African Ben Baden, what he was a part of
• 3:03
  people know. They just kept quiet a little
• 3:05
  bit hip hop. They was like.
• 3:06
  Yeah, yeah. Did you see that Diddy
• 3:09
  documentary though? I saw it.
• 3:10
  It was wild. It was wild.
• 3:13
  I got nervous because Eric Sermon is one of my favorite
• 3:15
  people on earth. Yeah, and because my second
• 3:18
  album I ever got was strictly business EPMV.
• 3:20
  So those guys are very and you know, they're from Brentwood, so
• 3:23
  just sign, you know. But when I saw Eric Sermon, I
• 3:26
  really like. There's a whole what's going on
• 3:28
  here. And then he told him a story and
• 3:30
  and I was I was wondering who that woman in the hot tub was
• 3:33
  with the, the, the blonde and the, the, the, the, what was it?
• 3:37
  The that video, anyway, it doesn't matter, but I saw this
• 3:44
  woman. I saw her a few different times
• 3:47
  and she turned out it was Eric Sermon's woman and.
• 3:50
  Then oh, that's. Right.
• 3:51
  Yeah. So that was really interesting.
• 3:55
  I'm a sucker for a good story. That's why people love podcasts
• 3:59
  more than movies these days, because there's so much behind.
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  This I just saw the Golden Globes had like podcast awards,
• 4:04
  Yeah. And I was like, fuck when?
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  And it's all the like the same people.
• 4:07
  It's like the it's it's celebrities that have
• 4:09
  transitioned into the podcast. Where why wasn't Chef's PSA out
• 4:11
  there anyway? That the reason I bring up
• 4:14
  Diddy, because I've noticed that lately I've been cooking with
• 4:18
  baby oil. Yeah, absolutely.
• 4:20
  What are you thinking, chef? I'm just supporting local
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  business. Yeah, it's low.
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  I mean, that's what chefs talk about, right.
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  And then we should support local and harvest from our friends.
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  And that's literally what I did. It was, it was a, it was a
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  three, it was a one mile radius from my house.
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  So I wouldn't support it. I went ahead and got it and let
• 4:37
  me cook with it. How's the taste?
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  Terrible. Well, here's the story.
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  I never told nobody. Here's the story I never told no
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  one. First of all, it's not baby oil
• 4:47
  with the camera. There's not baby oil.
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  It's it's adult oil. No, it's I, I was prepping doing
• 4:53
  something random and my brain started and I was like, and so I
• 4:57
  was like, cool, I need to go buy some that oil and dump it out,
• 5:00
  clean it out real good and put some and this is see how dumb I
• 5:03
  I mean, you know, there's a lot of people.
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  That are dead serious. I saw some of your comments.
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  Like you're gonna get all sorts of sicknesses.
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  Yeah, cooking with baby oil. And I was like, and I'm just
• 5:11
  being, I'm just like, oh, now you're telling me, oh, man.
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  And I'm, I'm typing in gas. Like, you know, like, and people
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  actually think like, hey, man, everything was all good.
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  So you start putting, babe. And it's like, dude, look at.
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  And some chefs are like, dude, look at the oil.
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  And then people direct message me.
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  Like, are you? There's no way you're serious.
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  Like these guys, Brenda, you guys serious?
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  Like, yeah, apparently serious, but I'm just goofing off.
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  Like, it's not baby oil. You can lick at the you can lick
• 5:32
  at the the oil and the color of it and it, And I have one coming
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  up called baby oil focaccia. And I'm going to leave it just
• 5:40
  like that and let people think on their own.
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  Are you really doing that? All platforms, everyone's trying
• 5:45
  to educate me. And I'm like, dude, do some
• 5:47
  stalk me, do some homework, stroll up, like know who I am
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  and you know. Fucking internet's wild The.
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  Fucking. The fucking internet's wild, by
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  the way. I don't think.
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  I mean, you do get credit from people that know.
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  People to know? People that know give you
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  credit, but I feel like you don't get enough credit.
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  Like I see what you've done is like you should have 10 times
• 6:07
  the amount of attention of what you're doing.
• 6:09
  Some of the things that we talked about this, some of the
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  things that you do that I think are brilliant, like you'll say,
• 6:13
  just imagine this is a truffle and then you'll do the imaginary
• 6:16
  created truffle or just imagine this, that and the other.
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  And it's interesting because like it's a great way to keep
• 6:24
  people engaged or you like you'll, you'll record, scratch,
• 6:26
  put the Portishead, whatever it is.
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  And it's like, man, the best thing about what you do, like
• 6:33
  what I do is I hate to say what I do I think is easy compared to
• 6:35
  what you do because what you do requires almost like an extra
• 6:41
  gear of creativity that is completely original.
• 6:45
  You know what I mean? Like, like, like, yeah, I don't
• 6:47
  wanna say like ODB original, but like, no one could be ODB.
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  No. And if they were like people
• 6:52
  know, like, OK, you're trying, you're trying to be like ODB.
• 6:55
  But some of the stuff that you do in the videos, like with the
• 6:57
  imagination or, you know, you know, like the the cuts and the
• 7:01
  beeps and the yeah, you put so many little Easter eggs in
• 7:05
  there. Yeah.
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  And I'm like, I want to see if I could catch all of.
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  Them yeah, yeah, yeah, it's great.
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  It's great thing yeah, I have fun with it for sure Yeah, just
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  to play. I mean, people actually thought
• 7:14
  like, you know, some stuff like hey, Brent, I can you change
• 7:16
  your battery? I didn't have to do a whole
• 7:18
  another video where I did AI did a cartouche one time and I I I
• 7:22
  picked it up and I had a big you know, and let people know.
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  Hey, look, it's not plugged in. I'm it's it's called editing and
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  people don't even I don't know. It lets me know who's watching
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  the whole video. Yeah, who's reading.
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  I do things on purpose. I try to see who's who's really,
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  you know who, the select few that really got my back all the
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  way. And then some people.
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  I mean then analytics. It'll hurt your feelings if
• 7:45
  you're not careful. You post a 45 second video and
• 7:47
  you'll see how exactly how long they're really looking at it,
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  like 7 seconds. But there's a few people are die
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  hard. Your stuff is your stuff is
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  brilliant and it it's layered and like, I'll read the caption
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  because you put some crazy shit sometimes in the caption.
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  It's like, you know, I'll just, you know, reading rainbow or
• 8:02
  whatever. Yeah.
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  I think you do a really good job.
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  And I think as we get into the world of chef and content
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  creation, one of the more difficult things that we face is
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  originality, right? Because everything kind of looks
• 8:16
  the same. And then like, you see someone
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  get a little bit of attention and you say, OK, well, I'll just
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  do that. I'll do exactly.
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  That exactly that verbatim. That's terrible.
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  I hate that. I hate that that's a strong
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  word, but I don't. Why would you purposely word for
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  word take someone's stuff? Everything they said and and
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  acted it out. This thing just TikTok good
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  people doing dances. These are chefs and people doing
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  what we do and taking how do you sleep at night taking a chef's
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  PSA, you know, meme or a post that you post same color.
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  I mean they took everyone. They just blanked their name out
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  or something. You know, you just prop that
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  out. Don't you understand it?
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  You've been doing it for a while and some he this Joe Blow and it
• 9:03
  shows up and and does that and it's like, dude, we all know
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  where you got that from. Everyone, everyone's looking at
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  this video. We know that you stole that.
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  I've, I've had people call out some of these people in the
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  comments like like they'll send it to me and be like, just like,
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  yeah, I mean, I don't, I don't, I mean, what am I going to do
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  start? Like if you're stealing from me,
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  to me that's non competition. If you're stealing from me, I
• 9:25
  don't view that as competition at all because you're stealing
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  from me. It's like you're not original.
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  Like you. You are taking word for word
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  what I'm saying and, and, and replicating it.
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  I'm in my lane. Like you got to figure out your
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  own. Like like, like, like I don't
• 9:41
  want anyone sounding like me. Yeah.
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  On no album. Yeah, no, that was real.
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  That was really, really real. Before I was a chef, I was
• 9:48
  listening to the Chef that album Purple tape and my goodness.
• 9:51
  And then and that, you know, it feels good later on when you
• 9:54
  hear that, that was like, they were just pop.
• 9:56
  It was just recorded. It wasn't having a casual
• 9:58
  conversation, but it's a real conversation.
• 10:00
  I've heard a DJ use that same record to bash other DJs.
• 10:04
  Like, dude, I'm the one that came up to the style where I'm
• 10:07
  taking the needle, the, the, the, the head and I'm doing, you
• 10:10
  know, scratching it that way. You're clearly copying me.
• 10:13
  How about you just do your your own thing?
• 10:16
  Do your own shit and be. And be and be original and like
• 10:19
  what Vicky said, like don't you know my style You're admiring?
• 10:22
  Don't be mad. UPS is hiring.
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  I love that. And so this it's a big it's a
• 10:26
  big thing. Don't copy word for I don't see
• 10:30
  how these guys sleep at night. Like, like, you see, I have a
• 10:32
  whole thing. I took out the time to do the
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  whole. I take time out of my day.
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  I don't just put my face inside of the, the whole, you know,
• 10:40
  post where you can see my face. And no, I do the whole Brent
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  Flicks thing. A friend of mine made that for
• 10:45
  me. I do the whole.
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  I do. I do other stuff where I just
• 10:47
  let people know that this is me. So if you copy it, if you repost
• 10:51
  it and have at it, but you're still going to see where this
• 10:53
  came from. Yeah.
• 10:55
  I mean. The repost is different, like
• 10:57
  you're going to repost it, it it it's a there's a trace back to
• 11:00
  the source. Absolutely.
• 11:00
  The problem is taking taking what you said on a video and
• 11:05
  just saying, well, I'm going to change this word and that word,
• 11:07
  I'm going to say the exact same thing.
• 11:08
  It's the same thing, man. Like you have to understand
• 11:11
  there's hundreds, hundreds of people.
• 11:14
  Even though the view got 100 views, Google image 100 people,
• 11:19
  There's a lot of people. Someone saw that someone,
• 11:25
  someone saw that, that that post.
• 11:27
  I mean, there's, there's, there's so many people that
• 11:29
  could be like, hey, and trace it back to the original post was
• 11:32
  like, oh, and that guy stolen. That guy's a fake.
• 11:35
  How about you just be original in the beginning?
• 11:36
  Yeah, yeah, for, for anyone listening because people got to
• 11:40
  know something that I say is like, I don't, I don't argue
• 11:42
  with with idiots and I don't reward people that are behaving
• 11:45
  badly with with my time and attention.
• 11:49
  But if you guys want to call about, by all means go.
• 11:53
  Ahead, have at it. Tell us that, say, isn't that
• 11:57
  from Chef's PSA? Yeah, I know, I know.
• 11:59
  My boy David Sousio has done that a couple of times.
• 12:01
  I know that that was beautiful. He said some respect.
• 12:03
  I remember that very vividly. That put some respect on his
• 12:06
  name. You know, like we did everyone's
• 12:09
  what I get on Instagram and almost every other chef post, it
• 12:14
  seems like you're you're something chef PSA is related
• 12:17
  old school, new school, you know, somebody could just just
• 12:20
  release something old. You know you're everywhere, and
• 12:22
  so you know. Yeah, and, and you know, my
• 12:26
  business now, it's like I'm, I'm more focused on the podcast 100.
• 12:28
  I don't want to say 100%, obviously there's still a social
• 12:31
  component to it. But for what I do from a
• 12:33
  business standpoint, it's like, you know what these
• 12:36
  conversations that I am very blessed to have with, with some
• 12:41
  of the most amazing chefs and some of my, you know, some of my
• 12:43
  friends and, and just amazing people.
• 12:46
  Like this is the gold that they're missing.
• 12:49
  And like all that other stuff, the daily quote in the little
• 12:51
  cartoon and, and all that's just designed to get you here,
• 12:55
  because this is where the real gold is.
• 12:57
  This is where the mentorship is happening.
• 12:59
  One of the things that people might not understand with the
• 13:03
  objective of the show is in the early days when I had stepped
• 13:08
  away from cooking. Sorry, Bren, I'm not the hero
• 13:11
  side quest. Hero side quest.
• 13:14
  When I stepped away from cooking, I started deep diving
• 13:17
  because I, I mean, I was a chef. I don't have time to fuck around
• 13:20
  too much with social media. But when I stepped away, I had
• 13:22
  all the time in the world and I'm looking at social media and
• 13:25
  I'm hearing what people are saying and I'm like, man,
• 13:27
  there's some, there's some negative voices out there that
• 13:31
  are saying things, but they don't know what they're talking
• 13:34
  about. That's true.
• 13:35
  They're they're just saying it's like people forget your parents
• 13:38
  were were young once too. Well, people forget that chefs
• 13:41
  were cooks once too. Absolutely right.
• 13:42
  They had they had to go through it.
• 13:45
  And it's like, man, someone, someone needs to be, someone
• 13:50
  needs to give access to the conversations that happen so
• 13:53
  that people understand some of the things that chefs think
• 13:55
  behind the scenes. Because you don't get, you don't
• 13:57
  have the opportunity to talk with Bret.
• 13:59
  You don't have the opportunity to talk with David Breeden or
• 14:02
  Ron McKinley or whoever. Fill in the blank.
• 14:05
  Just like, let me bring you into the conversation so you could
• 14:08
  hear the things that are discussed that you're not Privy
• 14:11
  to. Because I'm fortunate because I,
• 14:13
  I've, I've thought like this and I have these friends and that,
• 14:15
  you know, it's not difficult for me to pick up the phone and have
• 14:17
  a conversation with someone. But for the, for the cook in the
• 14:21
  Midwest, in a small town, it's just him and the angry lion cook
• 14:25
  next to him. And they're just feeding off
• 14:26
  negativity for each other. And it's like, no, let's, let's,
• 14:29
  let's bring the conversation back to professionalism and help
• 14:34
  in the industry. Because someone messaged me the
• 14:36
  other day and they said, you know, the industry's broken.
• 14:39
  And you know, I think the business model is difficult,
• 14:41
  right? Because you have a small margin,
• 14:43
  right? So how can you pay people more
• 14:45
  when you only have 1%? Like some money has to go into
• 14:48
  the bank or else why you? Why you even in business?
• 14:50
  Right, but. I said I don't know if the
• 14:53
  industry, but the business model might be broken because I love
• 14:55
  cooking, I love hospitality, I love work.
• 14:58
  Like there's some great things in the industry.
• 15:00
  It's great. The industry is not broken.
• 15:01
  The business model, it's a little, it's a little wonky.
• 15:05
  But anyway, I I I. I got, I got, I filled with
• 15:09
  broken people and you know, the, the industry's originally I was
• 15:14
  going to write a book about how I can do this another 25 years.
• 15:16
  You know, it's not, it's not. And we love it for the people.
• 15:19
  Sometimes we can't stand it for the people.
• 15:20
  Now you and me are doing this and other stuff and some of the
• 15:23
  stuff that I do, we're getting, we're getting a lot of we're
• 15:27
  getting a lot of people that want to, we're getting the wrong
• 15:30
  people attracted to what we do. And it seems like they want to.
• 15:35
  It's not not was it was where where their their their feet
• 15:42
  doesn't fit. What's this?
• 15:44
  Their shoes aren't that side or something of that nature.
• 15:48
  They're punching above their weight.
• 15:49
  Yeah, this ain't this like, yeah, no, this is we're in a
• 15:52
  world of getting rich quick. We're in a world of like, I want
• 15:55
  to be like that tomorrow. And in this industry, we need
• 15:58
  to, it takes time to get there. Like the reason why I can, I can
• 16:02
  do you know, look the reason why I can cook in all of my cooking
• 16:07
  videos. It's not never been a measuring
• 16:09
  anything. I haven't measured anything out.
• 16:11
  Well, when I was 19 years old, I was really baking a lot and I
• 16:16
  was the first thing I started doing a lot was cheesecakes and
• 16:18
  I started making breads and just cuz that was that was my bag.
• 16:22
  And then, you know, you mess up a lot.
• 16:24
  I started understanding like what ingredient does what.
• 16:27
  So when I made pancakes, I started like, what's the
• 16:29
  difference between baking soda and baking powder?
• 16:32
  Why does it do this and why does it?
• 16:33
  And I had a recipe memorized and then after a while I just
• 16:38
  started doing baking batter off of memory.
• 16:41
  And one time it didn't come out right.
• 16:42
  I was like, oh, that's what we got.
• 16:44
  That's why it looks like like that clarified butter.
• 16:46
  That's why, you know, why does it taste this way?
• 16:48
  You know why I bought the baking sodas.
• 16:50
  A little, a little goes a long way.
• 16:52
  And these are years of me playing around.
• 16:55
  You have to do, you literally have to do this everyday.
• 16:57
  Go home, do some homework, go go to work for your chef, whatever.
• 16:59
  And then after you clock out, go home.
• 17:01
  And, and I mean, you know, get yourself together, but feel free
• 17:05
  on your day off, like research and stuff, like do some
• 17:07
  homework. And I've been doing that for
• 17:09
  years. Like I go home.
• 17:10
  My, my apartment looks like I'm a mad scientist or mad, mad
• 17:13
  journalist. I got cookbooks everywhere,
• 17:14
  writings all over the place because I still like to go home,
• 17:17
  do homework. And now, you know, nowadays
• 17:18
  we've got YouTube and other chefs that are killing it.
• 17:21
  Like I would never know who Ron and Dan and and all these other
• 17:24
  cats were if, if, if social media wasn't around, you know,
• 17:27
  So it's OK to do homework, but it takes time to get to that
• 17:30
  point. And some people would rather not
• 17:32
  do their time. They would rather take your
• 17:33
  clip. They'd rather see what else
• 17:35
  Something I do bash it, bash it for views.
• 17:39
  Hashtag Ukraine war. That's how desperate they are.
• 17:42
  You know, hashtag it'll have nothing I'll post a video about,
• 17:46
  I don't know, homemade like pet or shoe, eggplant pet or shoe or
• 17:50
  something. They'll they'll bash me in and
• 17:53
  put like hashtag whatever is current going on, you know, just
• 17:57
  so I can get views and some of these guys are getting paid.
• 17:59
  So, you know, it's just, it's just weird.
• 18:01
  It's weird. And I'll tell you what else is
• 18:02
  weird on that subject is you have people that are very
• 18:09
  negative. Yeah.
• 18:10
  And so like, by the way, negativity goes viral.
• 18:12
  Yeah. So, so I, I mean, for people
• 18:14
  that like, if you want some social media advice, negativity
• 18:17
  goes viral, but it doesn't last long.
• 18:19
  No. And I, I found that out as well.
• 18:21
  Like, you know, early, my early chef's PSA's were very sarcastic
• 18:25
  because I was still. Yeah, I was very sarcastic, but
• 18:27
  I realized, like the tone was getting lost on people because I
• 18:31
  was doing it to be funny. That's my humor, sarcasm, right?
• 18:36
  But what I've noticed is people are craving and hungry for
• 18:43
  mentorship and leadership and positivity and self improvement.
• 18:47
  And how do I become a better version of the person that I was
• 18:49
  yesterday? And they really want that.
• 18:52
  They don't say it. They don't want to say it.
• 18:55
  They don't want to say that to their community.
• 18:56
  They don't want to say that they're insecure and that that
• 18:59
  they could be a better cook or they want to get promoted or,
• 19:01
  but those same people that act shitty in the comments are the
• 19:04
  same ones in my DMS asking me for advice.
• 19:07
  And I, and I find it very interesting because I'm like,
• 19:09
  man, I, I really realized that there is a little bit of
• 19:12
  responsibility that comes with, with my job with chef's PSA, not
• 19:15
  a little bit. There's a lot of responsibility.
• 19:17
  I got into this to be a responsible chef to to bring
• 19:22
  professionalism to the industry and talk about the things that
• 19:24
  people aren't talking about that could just be negative and be
• 19:28
  like, oh, you know, this sucks and that sucks and you know,
• 19:30
  come rant with me, but that offers no solutions.
• 19:32
  I'm more solutions based. Let's talk through this and
• 19:34
  let's figure out how to get better, how to find solutions
• 19:36
  and some of these things, if I, if we have them.
• 19:38
  And I realize that people don't understand that, like I say this
• 19:44
  and when I do consulting and coaching, So I don't know if
• 19:46
  I've ever said this on the podcast, but the person who has
• 19:49
  one solution is more valuable than the person who can find 10
• 19:52
  problems. And I, I tell people that it's
• 19:54
  like when you go into an operation and you say, this is
• 19:56
  wrong, this is wrong, this is wrong, this is wrong, this is
• 19:58
  wrong, this is wrong. It's like overwhelming like to
• 20:01
  the person that you're telling just like, OK, I'm busy.
• 20:03
  I know all this shit's wrong. I have eyes too.
• 20:05
  But the person that comes in and says, Hey, chef or hey, whoever,
• 20:09
  I noticed that this was, I fixed it.
• 20:10
  It's like, oh. You fix.
• 20:12
  Your solutions based that person immediately their value goes up
• 20:16
  in the organization's mind. But people don't think that way.
• 20:19
  They think the way to it is by pointing out all the problems
• 20:22
  that we all fucking see. We're all, we're all on the same
• 20:24
  sinking ship and you're telling us there's water coming in.
• 20:26
  Like, OK, how, how do we figure out how to get the water out?
• 20:28
  The person that figures out how to get the water out, they're
• 20:30
  the one that really has value. Yeah, yeah, yeah, indeed.
• 20:35
  Yeah. I mean, goodness, goodness,
• 20:38
  everyone has a different method of going about stuff and and
• 20:40
  there's a lot of people that really blew up off of
• 20:43
  negativity. There's a whole bunch of people
• 20:45
  that blew up off of positivity. There's a clientele for
• 20:47
  everybody. There's a client, you know,
• 20:48
  whatever you're into, there's a whole market for it.
• 20:51
  You know, there's a whole whatever you got going on.
• 20:53
  You can be the the guitar player that you know, just rips it and
• 20:57
  like you know, and everyone loves that.
• 20:59
  Then there's the other guy that goes just as, has just as many
• 21:01
  views, if not more by doing the same three chords, you know?
• 21:05
  And so there's whatever you got going on.
• 21:07
  There is a market for it. But yeah, like it's better to
• 21:10
  find a solution for sure. Yeah, you know.
• 21:12
  Going back to your video, sorry I have a lot of, I have a lot of
• 21:16
  digressions today. Go back to your videos.
• 21:20
  I think what's really interesting was that you said it
• 21:23
  earlier, you don't use recipes. And I watched that and like,
• 21:26
  sometimes you come up with crazy shit, people that are like,
• 21:29
  there's some gold in there. Like, I don't remember what you
• 21:31
  were doing. Parsnip Potter.
• 21:32
  Shoot. Yeah.
• 21:33
  Yeah, Yeah, that's right. Yeah, I.
• 21:35
  Did a Parsnip Potter shoot the other day And I'm like, man, I
• 21:38
  would have, that's a good one. Like you could, you could do
• 21:41
  that parsnip Potter shoe and you could do you know, your own
• 21:43
  thing? It's like what you do carrot,
• 21:44
  you could do celery root. Like, like now your wheels start
• 21:47
  turning. Yeah, eggplant, whatever.
• 21:48
  Right. I think I wanna say I called it.
• 21:50
  I changed it from pettish shoe. I think.
• 21:51
  I mean I forgot the caption said don't feed or not because I'm
• 21:55
  trying to make a point like this thumb dolphin.
• 21:57
  And then yeah, I said parsnip. And then in order to make a
• 22:00
  dolphin had to make a pet of shoes.
• 22:01
  So I think I put in the caption. But what you could do is you
• 22:03
  could also make you could probably take that same dough
• 22:05
  and make Parisian style and Yogi with.
• 22:06
  Correct. No, no, correct.
• 22:07
  Right, all these things were maybe change it slightly and.
• 22:11
  We can branch out from potatoes, right?
• 22:14
  That was why, you know, two birds with one stone.
• 22:16
  I, I did a whole salt crust just like you like, Oh, you can salt
• 22:19
  crust that too. I never thought about doing
• 22:20
  that. And then I did a whole different
• 22:22
  thing. So it was it was two birds with
• 22:24
  one stone. Yeah, I mean, you show a lot of
• 22:25
  things like I, I think what's brilliant about what I love
• 22:29
  about you and your videos and and again, like look, look past
• 22:34
  the for the serious chef that maybe doesn't appreciate the
• 22:39
  brilliance because everything's serious to them.
• 22:41
  Like, OK, then maybe look past that and see the creativity and
• 22:45
  the, the, the pushing of the of the boundaries of, of what you
• 22:48
  could do with food. And I think that's what people
• 22:51
  are really sleeping on. Put it on mute.
• 22:52
  Put it if you don't like what I'm talking about the voice over
• 22:55
  and that whatever I got going on, just hit mute and just
• 22:57
  you'll see like OK, for the like the hardcore, like, you know,
• 23:02
  scoff, age, riven, the three Richland 11, whatever those
• 23:05
  those people. If we just don't like what I'm
• 23:07
  sick because I'm I'm goofy. I'm wired because I can't help
• 23:09
  it. Yeah, it's only what I'm saying
• 23:11
  is mute it. We can still see.
• 23:12
  Like, is that a he, he just did. OK.
• 23:14
  Is that a eggplant? That's the eggplant Parmesan.
• 23:16
  He does because I did a whole bread dough, bread assaulted
• 23:20
  assault dough, you know, with, with a flour one time.
• 23:23
  And I put that over the the eggplant just to, you know, let
• 23:26
  people know like, hey, I've never seen this before.
• 23:28
  I I had an idea. Let me just do this.
• 23:30
  It is, it's going to it has to work.
• 23:32
  And I just did a reimagined eggplant Parmesan and I don't
• 23:35
  know, great mind singing. Like there's no way I was the
• 23:37
  only one maybe in the world to do this.
• 23:40
  Few months later someone did the exact same thing tableside.
• 23:43
  I just, I wonder if I had the Internet just the exact same
• 23:46
  thing. I saw the video of recently
• 23:49
  where they did that the the eggplant come out tableside and
• 23:52
  they did the whole like, I don't know if it was.
• 23:54
  I don't know if it was crusty. I think it just came out.
• 23:56
  Yeah. I got cooked and they can I slid
• 23:58
  open. They get butterfly in for the
• 23:59
  sauce. They ain't whatever.
• 24:00
  Just like I did in the casual in the privacy of my home.
• 24:03
  Yeah, felt like I I just wonder is this great mind I stick a
• 24:06
  lot. I don't know.
• 24:06
  I'm not taking credit but. Or, or what did you do the other
• 24:09
  day? Not the not the tortier, the
• 24:12
  What did you Ron Mckinley's? Oh, Oh yeah, that was great.
• 24:15
  They're called. Yes, yes, yes, yes, yeah, yeah,
• 24:19
  yeah. I saw that.
• 24:20
  I was like giving Ron McKinley a run for his Bunny, but it looked
• 24:24
  great. No, I it looked great.
• 24:26
  I had fun and I'm honest as possible because like what
• 24:28
  happened was I forgot to buy spinach and to make a, a, a
• 24:34
  green crepe. You know, I wanted to rock with
• 24:36
  a green crepe and I totally forgot about it.
• 24:38
  And so I had to green food coloring because I was trying to
• 24:41
  do a macaroon for something else.
• 24:42
  So I was like, let me just do this.
• 24:44
  I accidentally put too much in. So it went way past green.
• 24:48
  So if we look at again, there's a thick crepe.
• 24:50
  I was like, look, it's 4/4 in the morning.
• 24:52
  I'm not trying to redo this again Yeah, so I what I want to
• 24:54
  do is just like open people's eyes to ideas.
• 24:57
  Yeah, this is what I'm doing. I never heard of this before.
• 24:59
  It was AI mean whatever, but like that little big old thick
• 25:03
  thing of crepe and was green green, green.
• 25:05
  It's kind of off putting green, but it tastes so good.
• 25:07
  But it was I'm just being as honest as possible.
• 25:10
  Anytime you see me do anything kind of video yeah, it's one
• 25:13
  take. I'm not sitting back doing, you
• 25:15
  know. And if you fuck it up, you're
• 25:16
  keeping it in. There like no not keep it in.
• 25:18
  I say pretend it's the perfect like last night I did a video
• 25:20
  where it was overproofed red. I fell asleep.
• 25:24
  I was going to do these little rolls whatever I have to edit
• 25:26
  the video. I like I like the video I read
• 25:28
  about it. There's little rolls, but I fell
• 25:30
  asleep. You know the evil was on it over
• 25:32
  proof and I just use it anyway. I say hey, let somebody had in
• 25:35
  mind, but here you. Go Yeah, a lot of the a lot of
• 25:37
  the things that you do are super interesting.
• 25:39
  And I think if people just watch that, I think what you're you're
• 25:42
  doing extremely well. Again, to to reiterate, the
• 25:44
  point is you're challenging how people think and if they just
• 25:48
  think like that. OK, I remember what you did the
• 25:50
  other day. I also thought was really cool.
• 25:52
  I think you used gelatin instead of a transglutamic.
• 25:54
  Oh yes, I didn't have I didn't have that I I didn't have the
• 25:59
  the meeting. What do you call it?
• 26:00
  Moogloo? And I didn't have the
• 26:01
  transglutaminase. I just like, huh, gelatin.
• 26:05
  I got jealous. Just make it happen and it
• 26:06
  happen. And if somebody was encouraged,
• 26:10
  inspired by that and did it for a.
• 26:13
  I've never tried this, so how good does it work?
• 26:15
  I mean, it's not, No, I mean, yeah, but no, it's like, 'cause
• 26:17
  I was, I was playing, but I was like, I wonder if I, you know,
• 26:20
  But it was when it came out the, the circulator, Yeah, it was, it
• 26:24
  was stuck, stuck, you know. But when I started cooking it
• 26:27
  off, I think I was meddling with it too.
• 26:29
  But a gentleman that said, saw my video, he did it for, he had
• 26:33
  a New Year's Eve dinner and he did it and he said, oh, he, he
• 26:36
  gave me props and everything, everything.
• 26:37
  He was like, yeah, thanks to Brent, you know, good idea.
• 26:40
  And he had to, it was kind of what Ron McKinley does the, the,
• 26:44
  with the thighs, thighs and the moose or whatever.
• 26:47
  And he did something similar to that.
• 26:48
  I don't know if we're chicken thighs or not.
• 26:49
  It was something like that. He gave me props.
• 26:51
  Aw, man, thank you, Brent for the, I use gelatin for this.
• 26:53
  So the idea is to use transcend stimulus.
• 26:56
  But if you don't have it, there's got to be I want to do
• 26:58
  what I want to do. I want my food to be grocery
• 27:01
  store friendly. I don't want to have to stop and
• 27:02
  get a Terrace Spice account because friends are coming over,
• 27:05
  you know, in a few hours. I don't have, you know, if, if
• 27:08
  there's some things you can get in store now, I can get Xanthan
• 27:10
  in, in Xanthan in xanthan gum. You can get that at the store.
• 27:16
  You can get AG at the store now, but there's a lot of stuff that
• 27:19
  you can't get, You can't get transferred.
• 27:20
  We're not there yet. Walmart's not there yet, you
• 27:22
  know, So I'm just like, look, and I watched a lot of MacGyver
• 27:25
  growing up. So I was like, OK, what are the
• 27:26
  other, you know, and that's why I tell people like get you a
• 27:29
  Southern living cookbook, get you a Betty, one of those Betty
• 27:32
  Crocker joints. And sometimes they'll have a if,
• 27:35
  if, if have substitutions. So if you don't have cake flour,
• 27:39
  just take this and do that, this and this.
• 27:41
  They have a whole solution based like if you don't have this, do
• 27:44
  this. If you're ever out of, you know,
• 27:47
  they have a whole section with the one I have has alternatives.
• 27:52
  And so we growing up as a as a chef way before was serious.
• 27:55
  I was like reading alternatives like, OK, so there's, you know,
• 27:59
  I, I want to go to the store, Whole Foods and make a, a good,
• 28:02
  good dinner. And you wouldn't know if that's
• 28:05
  like where you get stuff from, Not at the store.
• 28:07
  They have, look at the store. They have, you know, they have
• 28:09
  bone marrow, they have, you know, I want to be able to.
• 28:12
  I don't want people to overthink it, you know?
• 28:14
  Yeah, well, like I said, I thought I thought it was
• 28:17
  brilliant what what you did. And I think a lot of the things
• 28:19
  that you do, I think people are sleeping on.
• 28:21
  I think they should go back and watch some of your old stuff.
• 28:22
  I mean, we were just talking about this, the lobster.
• 28:25
  So the way that you get the knuckles, like, yeah, I'm a
• 28:28
  scissors joist child, you know, split the split the knuckle and
• 28:31
  pop the meat out. Be like, you could do this and
• 28:33
  stick your pinky in or whatever, whatever.
• 28:37
  And I saw that. I was like, now by the way, I
• 28:39
  saw that I was like, that's pretty cool.
• 28:40
  I'm not going to, I'm still going to use my scissors.
• 28:43
  But it's like, I didn't ever see that.
• 28:45
  I've never seen it that way. And I was like, man, now I know
• 28:47
  another way in case one day I forget my scissors.
• 28:49
  No, yeah. And I don't know, I I think it
• 28:51
  could have, it was a thing where I didn't have, maybe I didn't
• 28:54
  have sheers, I didn't have the joist change joints.
• 28:56
  I didn't, I didn't have it. I yeah.
• 29:00
  And I think that, you know, because sometimes you get
• 29:02
  lobsters are very soft shell to where you can just like when the
• 29:05
  meat comes out, you know, there's that and then but I just
• 29:09
  and I think honestly, it wasn't like my very first lobster.
• 29:12
  I figured it out. It took me repetitions.
• 29:14
  It took me, I don't know, my 90th lobster.
• 29:16
  I'm like, you know, the and if the week of me doing lobsters
• 29:19
  all the time, I was like, oh, wait a SEC.
• 29:20
  All I got to do is take this and snap it back.
• 29:21
  I've never heard no chef, no cookbook, all of our favorites.
• 29:25
  I've never heard them talk about that.
• 29:26
  They all say the same thing. Do this and do that.
• 29:29
  And this was in the in the car when we do not eat the you know,
• 29:33
  so I just something happened. I don't know why, I don't know
• 29:36
  what happened. I just took it snapped in bed.
• 29:38
  That top part came out and and it came intact, you know, No,
• 29:44
  no. And it's faster that way too,
• 29:46
  so. Yeah, happy accident.
• 29:48
  If you're if you're a lot, if you're a lobster enthusiast,
• 29:50
  yeah, No, no, just check it out. It's faster and it keeps it
• 29:53
  intact. And one dude, there's a famous
• 29:56
  guy that we talked about earlier.
• 29:57
  And then there's also some other civilians and some other chefs
• 30:00
  that cooks that should know better.
• 30:02
  Why on earth eating are you taking a pot in a peanut butter
• 30:06
  warmer in a in a in a skillet and you're banging?
• 30:08
  That doesn't even make zero sense.
• 30:10
  But unfortunately, that's a standard with a lot of shifts.
• 30:12
  And you'd be surprised they got Michelin next to it.
• 30:15
  No shade. Congratulations.
• 30:17
  But like, if there's a way we can not do that, I don't want to
• 30:20
  be because some of these kitchens are very quiet
• 30:22
  kitchens, you know, and some of these people and some of these
• 30:25
  chefs are on edge. They're already on edge.
• 30:28
  And you open up banging lobsters when it's a delicate meat.
• 30:31
  Yeah, if it's delicate, you treat it that way.
• 30:34
  Well, that that that's one of the things that I truly believe
• 30:36
  in is like, it's, it's not a one-size-fits-all answer.
• 30:40
  What you're going to do at macaroni grill is not what
• 30:42
  you're going to do at a three Michelin.
• 30:43
  What you're going to do at the Waffle House is different from
• 30:45
  macaroni grill. What you're going to do in one
• 30:46
  place is not you, you know, it's it's it's where you're at and
• 30:49
  what's going to be most efficient.
• 30:50
  And my thing is like, what's the most efficient path to the most
• 30:55
  delicious result? Yeah.
• 30:57
  And, and if you could find a, a more efficient way that's going
• 31:01
  to require less effort, it's like energy conservation.
• 31:04
  You got a lot of other shit you got to do.
• 31:05
  And if you got a lot going on, then, hey, you know what?
• 31:08
  Maybe this method is better. Yeah, there's a there's a lot of
• 31:11
  stuff like that. But what I was going to ask you,
• 31:14
  there's one of the things that you put up is these why videos.
• 31:16
  Oh yeah, you're always putting up the why, you know the little.
• 31:19
  Why is this going on? No, it's kind of it's it's.
• 31:22
  Oh, by the way, you put up a video the other day and this
• 31:26
  dude coming like that's enough for him.
• 31:27
  And you? Oh yeah.
• 31:28
  Yeah. That guy, he said all your
• 31:29
  videos. Give him a shot.
• 31:30
  Oh. You know his name was Malcolm
• 31:31
  Randall. I told him it was a dude, you
• 31:33
  and me and M1 guy is like shy and the other guy is like, OK,
• 31:37
  he's a he's kind of scattered brain.
• 31:39
  But the way us 3 work in the kitchen, we need our own show.
• 31:43
  We need all that, I told him. I said dude, I'm going to.
• 31:44
  Do this. You can't have it on food.
• 31:46
  You got to have a, you got to get this like on no.
• 31:49
  No, because the dude with the shag, he's a whole, he's a whole
• 31:52
  master chef. He's a whole pastry chef.
• 31:54
  Like he's he does pastries at a high, high level.
• 31:57
  But when you look at him, we see a guy in Dallas shag and you
• 32:00
  know, he's just not, you know, he's he's his mind is not on
• 32:03
  that. I'm like, dude.
• 32:05
  And he does he he works like I do.
• 32:06
  We don't need recipes to do the Parker House rolls.
• 32:08
  You know, he, he moves and me and him, we talk, we go back and
• 32:11
  forth and I've, I've helped him out on some level and whatever.
• 32:13
  But and then Malcolm, he's been he's everyone's favorite.
• 32:16
  Like he's, he shows up, the work party starts, leaves party's
• 32:19
  over. Like he, he gives people.
• 32:21
  He's just so passionate. He's so given and he, we all
• 32:24
  three of us need it. I'm telling say, look, y'all,
• 32:27
  with or without you. I mean, I'm doing, I'm going to
• 32:29
  do this with or without y'all. And I would love for, you know,
• 32:31
  if I ever blow up, I'm going to need some people.
• 32:34
  I signed up whatever I want to need some sidekicks at the table
• 32:37
  or something. And we got this and I, I can't,
• 32:41
  I can't. You can lead a chef so you can
• 32:43
  leave a chef. What is that?
• 32:45
  You can lead a chef to the cutting board, which can't make
• 32:47
  them never mind whatever. Back to the Y, Back to the Y
• 32:51
  videos. What what?
• 32:52
  What got that started? I worked at a lot of restaurants
• 32:55
  that were very, very strict and, and, and, you know, regular
• 32:59
  stuff, you know, wouldn't fly. And so, you know, I don't take
• 33:05
  pride. We we're in a world now where
• 33:08
  everyone focuses on like, look how pretty pretty this plate is.
• 33:11
  Look how. Beautiful a nice.
• 33:12
  Everything, yeah, look how beautiful and nice everything
• 33:16
  is. Whatever.
• 33:17
  And when I was at Crywolf and other restaurants before with
• 33:19
  Stephen Pyles and other other spots like Floor St. and
• 33:23
  whatever, we just thought it was very like the Michelin plating
• 33:26
  and very, just very thoughtful. We had bells and whistles and a
• 33:30
  dirty walk and would never fly like you know.
• 33:32
  So I saw that. It's a long story, but Long
• 33:36
  story short, the foundation was shook.
• 33:40
  I couldn't quite. You people say we're just leave
• 33:43
  and at the time it will make sense one day.
• 33:45
  But kidding, I can't leave quite yet.
• 33:47
  It's a it's a thing. But I just started pointing out
• 33:50
  like on earth. Why y'all, first of all, I'm not
• 33:52
  the only one pointing out bad spelling.
• 33:54
  But then it was stuff like what got me two point something
• 33:57
  million views on TikTok was me opening up a big old thing of
• 34:01
  forgotten border lays and I just and when I opened it over it was
• 34:07
  bad. It was like it was.
• 34:08
  Mold. Mold everywhere now I went up to
• 34:11
  it and I I got a big old scoop of it and act like I was going
• 34:13
  to eat it and on TikTok that two point something million and 80%
• 34:19
  roasted me. It was great and then like
• 34:21
  there's 20% like dude, I never worked in kitchen before like
• 34:23
  y'all know this you know I put this blame on him.
• 34:25
  It ain't him. So what I want to do the end
• 34:27
  goal for me doing that is to show the good, bad and ugly.
• 34:30
  I'm not going to sit in front and tell everyone what we do is
• 34:33
  beautiful nice and and we need to have him here anyway.
• 34:36
  Where's he at anyway? You know I don't want to sit
• 34:39
  here in front and not show everyone the whole thing.
• 34:41
  We have people in culinary art school leaving because they,
• 34:44
  they, they, they're leaving school, coming to the restaurant
• 34:47
  industry thinking that everything is going to be all,
• 34:49
  No, you're going to work with people that don't care.
• 34:52
  You don't work with people that don't want to make things
• 34:54
  happen. And so since I was working at
• 34:57
  the restaurant can't leave. I was like, wait, no one really
• 34:59
  cares that much. Let me, let me monetize this.
• 35:03
  Let me let me get paid off your stupidity.
• 35:05
  That was the bigger. That's, that's literally what I
• 35:07
  was, that was about if you're going to be dumb on my watch
• 35:10
  because what, that's what I used to do.
• 35:11
  I used to come to work for like 6-7, whatever was here straight
• 35:14
  at that spot and you know, fish not being taken care of
• 35:19
  everything and things left open. The salsa had cooled down.
• 35:22
  All they had to do was just put it in the walk in and you know,
• 35:25
  and, and no, nothing is being done.
• 35:28
  And so I was like, OK, let me just instead of me getting my
• 35:31
  heart rate worked up, let me, let me turn this around so maybe
• 35:34
  I can get some money out of this.
• 35:35
  And that's literally what I was doing.
• 35:36
  And it became a thing. And people want white shirts.
• 35:38
  They want white stickers. Yeah.
• 35:40
  No, I have, I have. I have a whole thing to stick
• 35:42
  it. I should have brought.
• 35:43
  It should be like the little piece of paper though on the
• 35:45
  shirt. Yeah, no, no, yeah, yeah, I have
• 35:48
  a different. Yeah, no, yeah, I have.
• 35:50
  Pencil lines, Yeah. No, a couple.
• 35:52
  No, yeah, no. So I'm just showing.
• 35:53
  I'm just being honest. I can see here in front and and
• 35:57
  do these goofy pickups and there's times where I do videos
• 35:59
  where my apron's dirty and my chef coat's dirty.
• 36:01
  I don't stop. And there's some, there's so
• 36:03
  many times where the range is so horrifically, you know,
• 36:08
  whatever. And I get roasted for that too.
• 36:10
  But I'm just showing. I'm not going to stop and make
• 36:13
  sure everything is. I mean, maybe I should, but I
• 36:14
  don't. I'm just being as raw as
• 36:17
  possible. And I've been places before
• 36:18
  where we had to clean that kind of stuff every night.
• 36:20
  Where I'm working at now, no one's checking for it.
• 36:23
  So I was like, OK, cool. I'm not going to be that one,
• 36:25
  only one outgunned here. So I just, I'm having fun too,
• 36:29
  man. I'm just showing people that.
• 36:30
  I I think you know, back to what I was saying earlier, your style
• 36:33
  is your style. Yeah, you, you can't let you
• 36:36
  know. I look at Hanalei, the lady lion
• 36:38
  cook, like her style is her style.
• 36:39
  That's her style. If I see someone doing something
• 36:42
  that she's doing, it's like, I know.
• 36:44
  Yeah, that's her style. Like not let her do her thing.
• 36:46
  No. Yeah.
• 36:48
  Everyone. You know, I I know.
• 36:49
  We both know Ishmael. Shout out to Ishmael.
• 36:51
  Yeah, he's. You know, he does.
• 36:52
  He does his thing with his very serious.
• 36:54
  No, he's, he's and he's yeah, like the music behind yeah and
• 36:59
  and he's like, I'm not going to impersonate, but yeah, no, he's,
• 37:03
  he's he. That's his style though, because
• 37:05
  people if people saw me. If people saw you with the three
• 37:09
  stars behind you and the serious thing and and the and the and
• 37:12
  the low voice and. It's legit his style.
• 37:14
  It's his style. His crew will be like, yo, hey,
• 37:16
  Ishmael, yo-yo, said this guy Brent.
• 37:18
  Yeah. What's going on here?
• 37:19
  He licked, you know, whatever I don't want to.
• 37:21
  I need to be as honest as I possibly can.
• 37:24
  That's why it would be. I thought about doing a parody,
• 37:26
  but I would have embarrassed myself too much.
• 37:28
  Hey, guys, today tune into, you know, Brent Weathers live in the
• 37:32
  kitchen. Don't forget to like and
• 37:33
  subscribe. Hit the button and let's get
• 37:36
  started. So today I know this.
• 37:38
  I'd rather have a fire beep in the background.
• 37:41
  I'd rather because there was a time, no, recently I wore the
• 37:44
  just I wore your your sweatshirt over and over.
• 37:47
  But it turned out I did This is what I it was my go to.
• 37:50
  I thought I was gonna wear something else and I thought it
• 37:52
  was another sweatshirt, but it was the same one.
• 37:55
  Yes, I take showers, I do laundry, but it was the same 1.
• 37:58
  And I was like, hey, you know, like I'm just, I just want to be
• 38:02
  as honest as possible. Those live videos.
• 38:04
  I don't take pride in that. I don't keep.
• 38:05
  Wearing the Just Cook shirt, you get it.
• 38:07
  Should I do? Yeah, go to Shop dot chef.
• 38:09
  Yeah, no. And it's comfortable too.
• 38:11
  That's probably the other reason why I was wearing it.
• 38:13
  Yeah. But I mean, I don't want to sit
• 38:15
  back and like, OK, I don't want to over, over, over, over think
• 38:17
  it. I just wanted to like, yeah, let
• 38:20
  it let, let it be. By the way, for people
• 38:22
  listening, I love Ishmael's Kitchen Quest.
• 38:23
  That's my dude. No, he's dope.
• 38:25
  He's dope. I talk to him all the time.
• 38:26
  He's a, he's a, he's a really, he's a, he's a really good human
• 38:31
  being. I love that dude.
• 38:33
  Like, shout out to Ishmael, you know, I know he's probably
• 38:35
  listening. So, well, God, no, God will.
• 38:37
  And we'll be, I'll be honest, he asked me to come back on.
• 38:39
  So we'll see. Yeah.
• 38:40
  He's a good, he's a good human being, Man.
• 38:42
  I really like that dude like. We just need more people like
• 38:44
  that, that's all. And we need more people to have
• 38:46
  Elaine. We treated themselves and, and
• 38:50
  he has some viral videos too, because he's, you know, Marco
• 38:53
  Pierre White has one, but no, no much love, much love.
• 38:58
  But he, you know, he does his thing and he has videos like
• 39:01
  really taking off because he's, he has that, that that's what he
• 39:04
  wants to do. He cares.
• 39:05
  He cares. And you have your, your thing.
• 39:07
  I have mine. And that's all I asked for.
• 39:10
  We are all different. God made us different for a
• 39:12
  reason. The police take our thumbprint
• 39:14
  for a reason. We're supposed to be different.
• 39:16
  I'm not going to take a bunch of people, you know?
• 39:19
  Even style even AI, right because because you know people
• 39:23
  know I love AI yeah I've been talking about AII think I was
• 39:26
  probably the first chef to start to start talking about AI.
• 39:29
  But I also realized, like, AI should amplify my voice, not I'm
• 39:33
  not here to amplify AI's voice. And what I see a lot of people
• 39:36
  doing is like, yeah, you could, you could tell when, when, what
• 39:41
  they haven't put any thought into what they're doing.
• 39:43
  It's like you're reading the fucking.
• 39:45
  Script you can tell you. Can tell like, come on man, you
• 39:47
  got to you can tell. You got to put a little bit of
• 39:49
  you. Please be you.
• 39:51
  Please, please be you. Back to Wu Tang.
• 39:53
  Like I really felt, I really, really felt when Ghostface was
• 39:56
  saying what he was saying. It applies to chefs of too.
• 39:58
  It's like, dude, just be original.
• 40:00
  Like I tell you one thing. Here's one of my phone's being
• 40:03
  charged. Here's 1.
• 40:04
  You ready? OK, cool.
• 40:05
  Sweet. I don't know, but I I have an
• 40:07
  Android whatever, but like there's a little, no, whatever.
• 40:12
  Yeah, whatever. There's a little square bottom
• 40:14
  with the. Thing I would know, I've never
• 40:15
  seen one. Put your finger on it and and
• 40:19
  press it and then it'll show the whole screen like whatever
• 40:22
  music's playing. Yeah, you can hit that music
• 40:24
  button and say what's playing. You can take, you can circle the
• 40:28
  food item. You can circle whatever the
• 40:31
  letter, a spelling of a name or someone's face.
• 40:34
  Once you circle the food item, it'll search that.
• 40:38
  Chefs, you're in trouble because the jig is up.
• 40:40
  You're forced to be original now because, like, you can't just
• 40:43
  steal things off the Internet and not get caught.
• 40:45
  You hit that button, you circle the the food item and it'll show
• 40:49
  you how many people is doing the exact same thing.
• 40:51
  What yes oh shit, no, no, no, no, and I'm pretty sure iPhone
• 40:54
  might you know may hold you down on that when they should I'll
• 40:58
  phone What's the losers I'm joking.
• 41:00
  Technology is great, but from my phone and I did it by accident
• 41:03
  too. I forgot what happened.
• 41:04
  I think I was trying to kill an Ant or whatever, not and they
• 41:07
  just stopped it something I'm I'm clean for the most part, and
• 41:12
  so it it froze and then I and I was like on earth and I was
• 41:16
  like, and I want to circle it. It was like dope.
• 41:18
  And you can circle this right here and show you where to buy
• 41:20
  more of these that how many people really is is it'll say at
• 41:23
  the bottom was they ask, ask you want to go deeper on this?
• 41:27
  Do you want to you know, it'll give you options like you want
• 41:29
  to ask where it's from, who made it, how what the net worth is
• 41:32
  and you can see what TV shows had these how much these it cost
• 41:36
  on sale and it so if for my point is you circle dishes
• 41:40
  because I circled a guy in recently in Dallas.
• 41:42
  He did something I was wondering like is that him because I've
• 41:45
  never seen that before and I just wanted to see and that no
• 41:48
  hate food is food. Let's share.
• 41:49
  It's all good. I circled it.
• 41:51
  Yeah, wasn't it? He licked that idea from
• 41:54
  somebody. I mean, I'll tell you what, a
• 41:56
  lot of ideas look original, but a lot of them like, OK, you
• 42:01
  know, you got the chicken parm. Like we know you, we're all
• 42:03
  doing chicken parm or, you know, a steak or whatever.
• 42:06
  But it's really, really, really important that you have a
• 42:09
  thumbprint somewhere, right? It can't.
• 42:11
  It can't be someone else's. Thumbprint, please don't.
• 42:13
  No. And, and, and if you are just
• 42:15
  say it, just say it inspired at a certain point, like when you
• 42:18
  first start cooking, you you have a chef that's telling you
• 42:22
  what to cook and you follow the recipes or whatever.
• 42:25
  And you don't. And you have you have this
• 42:28
  identity that you think this is my identity.
• 42:31
  I want to do my food. Yeah.
• 42:33
  And it's like, well, what what's, what's your food?
• 42:34
  What is your food? Yeah, you don't, you don't know,
• 42:36
  like your food, when you're at that point in your career, a lot
• 42:40
  of times is someone else's food, just not at that restaurant.
• 42:43
  That's correct. That's correct.
• 42:44
  It's like I want to do my food. Chef, what's your food?
• 42:47
  All the food in the Nova cookbook.
• 42:49
  No, not come on, man. Now seriously.
• 42:50
  Hey, but it's true. No, it's just straight true.
• 42:52
  And I get it. Get inspired.
• 42:54
  Do it. I didn't create food.
• 42:55
  I didn't create brownies. I didn't create Pett shoe at
• 42:57
  all, but right when I saw it, I was like, can I just add any?
• 43:01
  My very first question I I asked the chef, we were I was making
• 43:05
  stock. He told me what stock to make
• 43:06
  and we had all this and I'm I'm obsessed with corn.
• 43:09
  So we had all this. I love corn.
• 43:11
  I just say porn. I didn't say you didn't.
• 43:14
  OK, anyway, I'm obsessed with corn, hard to see.
• 43:18
  And I was like, Chef, can we just can I make a corn stalk?
• 43:21
  And you're like, yeah, sure, I guess.
• 43:23
  Yeah, you just take the, the the husk and sure, yeah, you can
• 43:26
  make a corn broth. I was like, huh.
• 43:29
  And same thing with Creme brulee.
• 43:29
  When I first I was drinking Creme brulee, I was like, I'm
• 43:31
  putting sugar on this. I'm I wonder how that it was
• 43:35
  like a apple or orange or something.
• 43:36
  Yeah. And I cut it and like the sugar,
• 43:39
  my mind was blown. It was personal.
• 43:40
  I mean, turned out everyone was doing it, but sugar on the
• 43:43
  apple. And I relate the top of it.
• 43:46
  Oh my goodness, like I mean, hold on, I can take that apple,
• 43:48
  maybe gut it out, do an apple crusher, put it back in and do
• 43:51
  it now. But whatever my brain started.
• 43:53
  And so I'll start. That's why I want people to know
• 43:56
  take find out all the foundations.
• 43:59
  That's why I say Betty Crocker. And even though they came to
• 44:00
  their own how to share a steak Betty Crocker, Southern Living,
• 44:03
  Good Housekeeping, all those understand all the fundamental
• 44:06
  you know what I'm saying? I got a book for you, Brett.
• 44:09
  What's that book? It's your book.
• 44:11
  It's your book. It's just Brent's ideas and it
• 44:14
  could be sketched out like, hey, you see an apple and then you
• 44:17
  boom, boom, boom. Here's what you could do.
• 44:19
  Or, and just like the all those ideas and just like, do you
• 44:22
  remember the Opie de Cochon book?
• 44:24
  It was like, it was like comics but like grotesque.
• 44:28
  I would remember that, no? No.
• 44:29
  So it's like, it was like comic, but like imagine, like how do
• 44:33
  you get the ideas in your head into comic form on page with all
• 44:37
  the and some of them might be feathers, but just like Brent's
• 44:40
  ideas. No, that'd be great.
• 44:42
  No, because. You'd, you'd, you'd pick a lot
• 44:44
  of and I'm, I'm just whatever. But anyway, you, you would,
• 44:47
  you'd get the wheels turning. I think it's, it's interesting
• 44:49
  to see how it's almost like you're at the Noma R&D kitchen,
• 44:54
  but just that just at your house.
• 44:56
  Right. I mean, there's something wrong
• 44:57
  with doing like, you know, Palm Dolphin the whole time.
• 45:02
  Like, OK, wow, can I put anything in here?
• 45:05
  And then people get stuck because like, oh, I don't have a
• 45:07
  recipe. I can't, it's not traditional.
• 45:09
  I can't do that. It's not the class.
• 45:12
  Me, I do this food. Hey, man, look, the whole
• 45:15
  purpose of food at the end of the day, all this, you know,
• 45:19
  diner home cooking, the creation at the house.
• 45:23
  Find the Michelin. Yeah, there's, there's at the
• 45:28
  end of the day, food is to give your body fuel to get from point
• 45:34
  A to point B. All I'm saying is make sure your
• 45:37
  food is you don't even have to season it.
• 45:39
  Just make sure you don't kill nobody.
• 45:41
  Hey, that chicken, what's up? That chicken nowadays, it's a
• 45:43
  study. Somebody's dudes on TV, they're
• 45:45
  like for shock value. One guy was like, yeah, I'm
• 45:47
  gonna keep eating raw chicken every day until I get sick.
• 45:49
  And I was like, here's the 103. I'm eating raw chicken.
• 45:51
  So he's, I guess he's trying to debunk stuff.
• 45:54
  But my whole thing is don't kill nobody.
• 45:57
  However you get there, I would rather you season it.
• 46:00
  I would rather somebody's fine dining dues.
• 46:02
  They would frown at the idea of having a 16 spice squab, you
• 46:07
  know, and everyone, I want the ingredient to shine for itself.
• 46:09
  Well, that's their clients have to get away with that.
• 46:12
  There's a whole bunch of other people.
• 46:13
  There's there's my let's do this.
• 46:15
  There's Ashley, there's my people where they would take one
• 46:19
  guy's known for his BBQ pasta, you know, BBQ pasta.
• 46:24
  And there's a whole bunch of like we talked about last time,
• 46:26
  these slutty women, there's only family ladies.
• 46:29
  They actually have the shell of whatever it is, the king crab
• 46:33
  and lobster in the on top of the pasta sauce all over the shell.
• 46:37
  My thing is like, that's not really it looks cool, but guess
• 46:40
  what? They have a whole clientele
• 46:41
  getting buying that. And so my thing is like, look, I
• 46:45
  want people to eat with no fuss. I want to think about what I'm
• 46:48
  doing. And if if homeboy in Atlanta's
• 46:50
  in this legit thing he has he's known for his I forgot what he
• 46:53
  called a showstopper, his Grammy award-winning pasta, but it's a
• 46:56
  BBQ legit pasta. I think it's taking BBQ sauce.
• 47:00
  His Alfredo. Maybe it's a fancy chef Alfredo
• 47:03
  putting all that together and then he's known for it.
• 47:05
  Line out the door. There's a there's A1 chain that
• 47:08
  they're known for their Cajun pasta.
• 47:11
  Well, someone in Italy with my my Nona, my Nana would would
• 47:15
  hate that. OK, great.
• 47:16
  Well, she probably did. I, I have to say it that way.
• 47:18
  But the reality of the matter is she's, you know, she's rolling
• 47:21
  over her grave. Well, she can keep on rolling
• 47:23
  over. It's food at the end of the day.
• 47:25
  So if if, if, if you want to take, you got a bunch of Cajun
• 47:29
  people come over to the house and you got a bunch of pasta.
• 47:31
  All they're going to do is say, hey, man, you got some.
• 47:34
  You ain't got no Tony's and you ain't got no oh, yeah, I got the
• 47:37
  the step in mommy. Yeah, I'll put that on there.
• 47:40
  What I want to do is say you can't do that.
• 47:41
  It's not how it's supposed to be.
• 47:42
  No, that's what they want to eat.
• 47:44
  So at the end of the day, do your thing and that everything
• 47:48
  has a story. So I, I love, you know, there's
• 47:52
  a lot of chefs that love dearly and the, and you know, and
• 47:56
  there's a lot of stupidity on TV where it's like, well, all of
• 47:59
  my, all of my dishes have a story.
• 48:01
  Mine don't at all. I, I, I saw, I'm like, I don't
• 48:05
  even like eggplant like that. I don't even, you know what's
• 48:07
  honest? Honestly, I didn't like, I don't
• 48:09
  even like souffles like that. I just, I just playing around
• 48:11
  with people. I did a Cracker Jack souffle
• 48:13
  just to prove a point. Look good.
• 48:15
  I, I, I I was talking with someone the other day at A at A
• 48:18
  at a meeting and we were talking about food and I said sometimes
• 48:20
  I want less story, more delicious.
• 48:22
  Just yeah, keep the keep the no. Some stories are legit.
• 48:24
  Some stories. Like don't get me wrong, not
• 48:26
  time and place, no, sometimes I just wanted to taste good.
• 48:28
  Just just make it taste good. Can can we do that?
• 48:31
  Do you have anything that make it taste good?
• 48:33
  Because like, yeah, I'm a next door neighbor had a BBQ place
• 48:36
  and then next door to them their house burning down.
• 48:38
  And so the ash, the ashes represent the time that I had to
• 48:42
  go Sir it off. Sir, excuse me, your story
• 48:45
  tastes like shit. I don't want to I don't want to
• 48:47
  eat that. You know, some things have a
• 48:49
  story for real. I I have a story, but it's
• 48:51
  minimal. I grew up in Naples, Italy,
• 48:54
  lived in Izmer, Turkey. So if I have a potluck, if I
• 48:56
  have a pop potluck, pop up potluck and I have some jukes
• 49:00
  and I have all these original pastas and I have all these
• 49:02
  things together on the menu. I'm not fronting.
• 49:05
  It's legit when I was around, you know what I'm saying?
• 49:07
  And I have my own, you know, and I I put what, you know, I might,
• 49:10
  I might do another petevier with that kind of stuff into because
• 49:13
  one of my I remember like in, in, in so and I just want to
• 49:16
  share. Yeah.
• 49:17
  You said something the other day, so I I don't want to, I
• 49:20
  don't want to let you get away 'cause I thought it was, I
• 49:22
  thought it was an important subject.
• 49:24
  You were talking about the greatest cooking TV shows of all
• 49:27
  time And, and, and you, you, you named Tyler Florence number one.
• 49:32
  You put him on. Mount Rushmore for me
• 49:35
  personally, because also when I met him in real life, yeah, he,
• 49:38
  the way he treated me, the way he treated me like I was equal
• 49:40
  and did in front of me. Yeah.
• 49:42
  That, you know, when, when he left a conversation with me from
• 49:45
  the very first time I met him. Yeah.
• 49:47
  Second, third until the last time.
• 49:49
  He's always been consistent. That's what I think a chef
• 49:51
  supposed to be. Yeah, his food looks good.
• 49:54
  I saw him doing something. The other.
• 49:55
  I mean, he's always been good. He's legit.
• 49:56
  I was ultimate. Have you not seen it?
• 49:58
  Yeah, it's great. It's great.
• 49:59
  But if if you had to, and I'm going to, I want to debate you
• 50:01
  on the let's do it. I'll tell you my number one
• 50:07
  cooking show of all time. All time.
• 50:09
  All time. Great chefs.
• 50:12
  Oh, yeah, no, yeah, no, no, that's a beautiful thing.
• 50:14
  But I was when that when that show came out, I was this was
• 50:18
  intimidating. They they had, you know, pig,
• 50:20
  you know, chicken in hogs bladder, like, Oh no, I was just
• 50:24
  stupid. But now I'm on that.
• 50:25
  But what's funny What I challenge you to watch Great
• 50:28
  Chef now. Oh, the food doesn't look great
• 50:30
  today, but back then? No, back then it was like, Oh my
• 50:34
  goodness, that the music and then the way he was talking and
• 50:37
  then like great chef. They they they would do London,
• 50:39
  they would do Germany and they would all throughout Texas.
• 50:41
  And that is why did that one thing would they had fearing in
• 50:44
  piles not him. I was like, oof, But you know,
• 50:47
  Albert. Grande Yeah, Lot.
• 50:49
  Of beautiful, beautiful show. Yeah, cool thing, go.
• 50:51
  Back watch Danielle or I think maybe Jean George.
• 50:53
  I don't know if Danielle was on there, but you go back and watch
• 50:55
  a lot, a lot of these chefs in San Francisco.
• 50:57
  Yeah, no, it was no great chefs was is a no, it's for sure.
• 51:01
  That's my number. What's your #1?
• 51:02
  My number one that took care of me that I can watch today no
• 51:07
  problem. I should know this already.
• 51:11
  I mean, like I said, when I see Tyler Florence, his ultimate,
• 51:17
  Tyler's ultimate, every episode had desserts.
• 51:21
  Every episode had the the what he was making and he was
• 51:25
  explaining things in a way that everyone could understand it.
• 51:28
  And and it was it was honest. He would say like, yeah, this is
• 51:31
  a, a duplicate of my house and my, my, the set is this
• 51:35
  duplicate of what he had at the house.
• 51:37
  Man, it's going to kill me later because I'm going to go home.
• 51:39
  And I'm like, man, I should have said such and such, but I do,
• 51:43
  man. I'm a sucker for Iron Chef too,
• 51:45
  man. Iron Chef, a knife fight.
• 51:47
  Which which Iron Chef though? No, not not the original,
• 51:50
  because when the original came out, it was blowing my mind.
• 51:52
  It was too much going. It was I, you know, he the dude
• 51:54
  had to what? Tilapia ice cream?
• 51:56
  I wasn't on that, but like, you know.
• 51:59
  When it came to the US. When it came to the US, but kind
• 52:02
  of in the beginning, So what what?
• 52:04
  What's heartbreaking for Iron Chef?
• 52:06
  Wait, so hold on because what we're getting all the yeah,
• 52:08
  we're saying your number 1 is. My okay my man, hold on.
• 52:12
  You got to go with your. Number I got to go.
• 52:13
  I have to. Go and I'll tell you my number.
• 52:15
  Two crap dude. I've watched every single Iron
• 52:19
  Chef. So I mean that's, that's a good
• 52:21
  source of information. They do 10 courses, the minimum
• 52:23
  per episode. So if the secret ingredient is
• 52:26
  is snails or potatoes or eggs, you're looking at 10 different
• 52:30
  variations of it on one episode. And then that's that's the home
• 52:33
  break kicking in. I'm I'm a huge fan of that.
• 52:36
  And then when Morimoto gets on there, he'll mess around, do
• 52:38
  four or five course in the introduction and the holy
• 52:41
  Teresa, like how on earth do you?
• 52:42
  And so you the knowledge you get from Iron Chef was really
• 52:46
  incredible. So I may say Iron Chef, I was
• 52:48
  disappointed when when the camera shows up and sees you see
• 52:51
  Alton Brown. Yeah, you can see stocks, You
• 52:54
  can see that. You can see notebook papers. 1
• 52:55
  little secret ingredient. It's not, it's poppycock.
• 52:57
  Cause no secret ingredient. They know what it is.
• 52:59
  That's why they go straight to it.
• 53:00
  Yeah. And then like the 8th or 9th
• 53:02
  season, they were like, I guess they read the fan mail and was
• 53:04
  like, OK, you guys, you all need to start having like a meet,
• 53:07
  quick little meeting. And so the meetings were fake
• 53:09
  too. They get in meetings like, OK,
• 53:11
  ravioli, polenta, you know, OK, let's go, let's do it.
• 53:14
  No, no, no, no, that's not how real me because the original
• 53:17
  Iron Chef. Yeah.
• 53:18
  It was like having meetings for real.
• 53:19
  Like when Morimoto wins against when it gets Tim Love.
• 53:23
  He didn't know. He was like legit.
• 53:24
  Like what are these Peppers? Is this America?
• 53:26
  That that was America when he went to get Tim Love.
• 53:28
  Yeah, I don't. I don't know if I ever saw that
• 53:29
  one. Who won?
• 53:31
  Tim, I mean Tim Love won yeah, but no.
• 53:34
  But he won. I think what was crazy is he won
• 53:36
  a creativity because Tim Love had the he made tuna ribs and
• 53:40
  like Tomahawks or something like that.
• 53:42
  But Morimoto still beat him on taste.
• 53:43
  That was crazy. Yeah, I mean, Morimoto for me is
• 53:46
  probably the Iron Chef goat. He he's he's the he's the one.
• 53:50
  He's still active. I saw that dude in person 2-3
• 53:52
  years ago right in front of my face.
• 53:53
  Still getting busy. Yeah.
• 53:54
  I was like Chef, I was nervous and thank you for I enjoyed your
• 53:58
  work and I have a cookbook it and everything you've been in
• 54:01
  and he was still like me like OK, I took my Li went back to
• 54:06
  my. So, so here's my number two.
• 54:08
  I'm, I'm going to say this is number 2.
• 54:10
  It's not really my #2 but I, I'm going to put it up there.
• 54:12
  It's up there, it's up there. I mean, these are all
• 54:14
  interchangeable, but this one was an influence for sure on me
• 54:17
  that I liked. There's things I didn't like
• 54:19
  about it, but I really like this one.
• 54:21
  It was Gordon Ramsay's F word. Oh, the, the London version.
• 54:25
  OK, yes, he would show how to yes, he would like in between,
• 54:27
  he would show like little videos.
• 54:29
  I love that. Show No not.
• 54:30
  As the best last part was those little cooking.
• 54:32
  No, there weren't. No, to this day that's still a
• 54:34
  reference. I still love.
• 54:35
  I licked a cheesecake recipe because the way he did he did it
• 54:39
  was a non bake. I was like, yeah, I'm getting
• 54:41
  tired of these. I would rather have the crumble
• 54:44
  crust guaranteed on the side and then have the because I think
• 54:48
  it's like he took whipped cream, whipped it and then folded the
• 54:52
  cheese into that. And so now it's like because I
• 54:55
  don't like cheesecake where they get that soggy crust.
• 54:57
  So But no, the F word was really, really dope.
• 55:00
  I've seen every episode. The F.
• 55:01
  Word. So what's your #2 you said?
• 55:03
  Iron Chef's number one. I I tell new cooks and chefs are
• 55:09
  trying to get involved in it. You want to know what to watch?
• 55:12
  Knife fights? Dope, man.
• 55:13
  Yeah, I've never, I've never seen an episode of.
• 55:15
  No, no knife fights Dope. Because they was on Esquire and
• 55:18
  Elon was the host and they had legit chefs that he had, it was
• 55:22
  a, he had a, it was a restaurant in Brooklyn and he had a
• 55:28
  restaurant already taped it in Brooklyn, taped it in Los
• 55:30
  Angeles. I think he had, he had
• 55:31
  restaurants in both coasts. And they, and apparently in real
• 55:35
  life, they would have, they would close the restaurant and
• 55:37
  have real life battles. And then I get, I don't know
• 55:39
  what happened, but next thing you know, they had cameras and
• 55:41
  so they would have chefs actually go at it.
• 55:43
  The reason why that's the Dope Show is because he says, yeah,
• 55:47
  give me give us at least two dishes.
• 55:50
  And it's kind of like the chop style.
• 55:52
  And first of all, it's not chop. It's like, you know, old school
• 55:55
  hotels. That's where chop got the idea
• 55:57
  from. They would take they would give
• 56:00
  you a mystery cart to the chef to try to audition.
• 56:02
  Here's a mystery cart. You get the.
• 56:06
  Get the job. Whatever.
• 56:07
  Yeah, you have to do that. And so that's where, you know,
• 56:09
  the closures come up and it's some stuff that no one's is
• 56:12
  eating. And so you have to give out two
• 56:15
  dishes and there was no time to only one episode.
• 56:17
  I've seen someone circulate something and even that he
• 56:19
  played himself, but like there was no time for hydrocolloids
• 56:24
  either. You knew how to cook.
• 56:24
  You didn't. He had a had a pressure cooker,
• 56:26
  some cast iron, some regular, whatever.
• 56:28
  He said, rate the walk in, do whatever he needs to do.
• 56:31
  All we asked him for is 2 dishes minimum, you know, so I, that's
• 56:34
  a good one. That's, that's one that I tell
• 56:37
  cooks all the time. But hey, don't slip on knife
• 56:39
  fight and Iron Chef because you're going to learn a lot.
• 56:41
  I'm going to tell you my #3 and by the way, honorable mention I
• 56:45
  would put in there like, and I'll tell you why.
• 56:47
  I'm not saying these shows, but I'll get some honorable mention
• 56:50
  the shows like Top Chef or Chef's Table or even the new one
• 56:55
  Knife Edge. I stepped on knife I don't even
• 56:57
  heard of. That it's good.
• 56:58
  It's good. Yeah, it's good.
• 57:00
  These are great, but they're not cooking shows I'm talking about
• 57:03
  like cooking, Cooking, cooking, cooking by #1 and it's a toss
• 57:07
  up. But Jacques Pepin, the PBS.
• 57:11
  Yeah. Yeah.
• 57:13
  But I used to have the. The video that said, I still
• 57:16
  haven't. Yeah, it.
• 57:17
  Is great like him breaking down chickens making.
• 57:19
  French friends and stuff like balance.
• 57:21
  The for me, that is the best and there's a couple of others that
• 57:28
  I would say kind of competed with it, but no, that for me is
• 57:30
  the best honorable mention on cooking shows for me.
• 57:33
  Go to Emeril and then and then Charlie Trotters Kitchen
• 57:36
  Sessions. But Jacques Pepin, that's the
• 57:38
  That's the greatest cooking show me ever.
• 57:40
  That was dope because it was really doper later on when him
• 57:42
  and Driller Childs got together and he started doing dishes
• 57:45
  together, which is cool because even they had a cookbook out
• 57:48
  where Jacques was doing his thing and Julia.
• 57:51
  And then Julia was like doing her thing.
• 57:52
  Oh, I'm not going to do her voice, but she was like doing
• 57:54
  her thing and hurt like she didn't like or not like, but
• 57:57
  that wasn't her style. And he had a style.
• 57:59
  So his apple chart attendant was one way and she's like, no, OK,
• 58:02
  cool, but I'll do it this way. And so, you know, you had two
• 58:06
  powerhouses getting together. That was really dope.
• 58:09
  So what's your #1? My #1 show, man, Good heavens, I
• 58:13
  don't know. I'm talking.
• 58:14
  I talk about shows all the time. Now I'm freezing up my #1 show.
• 58:21
  It's all right, like my, my answers will change next week.
• 58:23
  Too No, it's going to change, but yeah, no, I mean, you can't
• 58:26
  find on Emeril. Emeril, he just he was so
• 58:29
  knowledgeable about everything. He had a whole video hit a whole
• 58:32
  episode just on bread and starters and how to go about
• 58:35
  stuff and what he would explain to people and he knew how to
• 58:38
  joke. You know when to joke and then
• 58:39
  when not to joke. You know when to say bam, when
• 58:41
  not to say bam. So and he just had he was just
• 58:44
  the way he was talking, the way everyone the whole world like
• 58:47
  could eat the screen like yo, where you didn't have that mouth
• 58:51
  and droolin thing on iron set because they're truly trying to
• 58:53
  be creative. He was just like, all right,
• 58:55
  take it, folks who got, you know, short ribs appetizer will
• 58:58
  do this and for the the entree will do this.
• 59:02
  And for desserts, we have this Doc Gibbs get it, whatever.
• 59:05
  And and so he was like, you was engaged.
• 59:07
  It was 3 hours. I mean, it was an hour worth of
• 59:09
  three different things or whatever it was.
• 59:11
  You're just learning and learning.
• 59:13
  And then he was the first one to put chefs like, dude, we can be
• 59:16
  the star now. Drums behind.
• 59:18
  Emerald Emerald for people that didn't grow up in the Emerald
• 59:21
  era era don't realize how fucking big Emerald is and was.
• 59:26
  Like press commercial, but. But but the dude was fucking.
• 59:28
  I mean, he had a sitcom. Do you remember Emerald Sitcom
• 59:31
  on NBC? Oh, it was a thing.
• 59:32
  He had a came and went. Come the came and went, but he
• 59:34
  had a sitcom like next to Friends or whatever.
• 59:37
  But I remember in Dallas they were doing a James Beard dinner
• 59:40
  and the three chefs that were featured was like Stephen
• 59:43
  Powell's when he had Star Canyon at the time.
• 59:46
  Yeah. Norman Van Aken.
• 59:48
  Yeah. And Emerald.
• 59:49
  And so I went. I was like, I'm, I'm gonna
• 59:51
  volunteer my time too 'cause I want to work with Emerald or,
• 59:53
  or, or or or Norman Steven, whoever.
• 59:56
  I just want to be in the room. And I remember I went, and I'll
• 1:00:01
  never forget Emeril showed up. And I felt so bad because as
• 1:00:05
  soon as he walked in, it was like photos, photos, photos,
• 1:00:08
  photos, pictures, pictures. Can I shake your head?
• 1:00:10
  It was like the dude didn't have a second to like to.
• 1:00:13
  Breathe. To fucking pick up a knife.
• 1:00:16
  So he had to bring his whole crew.
• 1:00:17
  He had to bring his, you know, his, his chef, whatever,
• 1:00:19
  whatever. And I remember thinking like,
• 1:00:22
  damn, this dude is like, people don't understand the level of
• 1:00:25
  celebrity he was like, no, he was the Leonardo DiCaprio of
• 1:00:28
  chef. No, no, he was.
• 1:00:30
  I guess Leonardo is not. He was the He was the Timothy
• 1:00:33
  Chalamet. So here's here's one.
• 1:00:36
  Here's the same the guilty. This is funny.
• 1:00:39
  This is not even a guilty pleasure.
• 1:00:40
  This is something I actually enjoy.
• 1:00:42
  People didn't like Guy Fieri at first because he was I guess 2
• 1:00:45
  1/2 men came out at the time. He was dressing like the Charlie
• 1:00:48
  Sheen. He had those Charlie Sheen
• 1:00:48
  shirts on, whatever. And he didn't look like a chef.
• 1:00:50
  This thing to give Bobby Flay the same thing.
• 1:00:52
  He's all, he's white with red hair.
• 1:00:54
  I don't know. He's standing on cutting boards,
• 1:00:56
  you know, But like, God forget he went through so much and even
• 1:01:00
  his little TV show, he hit a show that came on I think after,
• 1:01:04
  after Tyler Florence's Ultimate and he was showing people how to
• 1:01:08
  make a, a dry age box. He was showing like this is he
• 1:01:10
  has his home style. And then later on he did the
• 1:01:13
  drive dives in that one. The reason why I like that
• 1:01:17
  because you're showing people a lot of these guys are like,
• 1:01:20
  they're just like, like like legit restaurants.
• 1:01:22
  And some of these people, they're not, they're not
• 1:01:25
  measuring either. And they are making bread from
• 1:01:27
  scratch. They're doing all kinds of
• 1:01:29
  stuff. And it's like a, it's a company.
• 1:01:30
  There's the most important things.
• 1:01:32
  The line is out the door. It's a packed restaurant, Yeah,
• 1:01:34
  so you can't front on what Guy Fieri was rocking with.
• 1:01:37
  If you don't like what's going on, it's muted, but you can
• 1:01:39
  still like. I respect Guy.
• 1:01:40
  He's one of he's. No.
• 1:01:42
  Well. He's he's, he's great.
• 1:01:43
  I got a. Ton of no no, seriously, he's.
• 1:01:45
  He's one of my bucket list people I'd love to have on the
• 1:01:47
  show. Yeah, and it may run you.
• 1:01:49
  Call me. Where's Guy?
• 1:01:50
  Yeah, no, Yeah, it may run you. Yeah.
• 1:01:52
  No, but no. What's cool about Guy is that
• 1:01:55
  it's the whole story about Joseph, you know, and then and
• 1:01:59
  then how his brothers like, you know, throw him under the, you
• 1:02:02
  know, dig what I mean. And then later on he blew up.
• 1:02:05
  You know what's I love? I love this people that fronted
• 1:02:08
  on Guy at first. Now they all kiss his rings,
• 1:02:12
  they all kiss his feet. They let people call him Papa,
• 1:02:15
  call him Daddy. You are the same chef that
• 1:02:17
  clowned him back in the days. You're the same chef as like,
• 1:02:20
  oh, man, I don't. Oh, man, he I don't.
• 1:02:23
  Yeah, he's that. Yeah, but like, look what he's
• 1:02:25
  doing. Look like he's putting all the
• 1:02:26
  y'all on. He had nothing but love for
• 1:02:28
  y'all. And yeah, he has.
• 1:02:30
  Why can't he? Why can't a chef have a style?
• 1:02:32
  Why can a chef just do what he want to do?
• 1:02:34
  You know, so so it's it's cool to see all these people that are
• 1:02:37
  on these shows now. I love them some guy.
• 1:02:40
  What was? What was your number?
• 1:02:42
  One balls I mean that's that's I mean my number one OK, so I said
• 1:02:47
  Iron chef for his knife fight my #1 show cause I've seen even
• 1:02:52
  effort I've seen all the I've seen all the cooking episodes so
• 1:02:55
  I. Mean, we were talking about
• 1:02:57
  Emerald. We were talking about guy.
• 1:02:59
  Who's number one? Tyler.
• 1:03:01
  Tyler Florence. It's crazy because I just know
• 1:03:05
  Tyler. Like I don't say I don't say
• 1:03:06
  personally, but like I the way he makes me feel because I could
• 1:03:10
  sit back and watch iron chef. I see a lot of those chefs are
• 1:03:12
  like real cool and real life. A lot of them are stupid and
• 1:03:14
  stuck up and and full of themselves.
• 1:03:16
  So it's like it's hard for me to give that number one to
• 1:03:18
  something that's not whatever. But because of Tyler, the types
• 1:03:21
  of food that he's doing, his range is sick and he's doing and
• 1:03:25
  he and he's doing dessert. And so it's like I that's just a
• 1:03:29
  soft spot for me, man. Like I like Tyler Florence
• 1:03:31
  ultimate. Number one, so Brett, normally
• 1:03:33
  I, I ask people some chefy question, but your hip hop head
• 1:03:38
  like me. Yeah, yeah, yeah, yeah.
• 1:03:39
  I'm gonna ask you like if you, if you had to name your, your,
• 1:03:42
  your best Wu Tang joints, your best 4 Wu Tang joints.
• 1:03:47
  My best 4. Yeah.
• 1:03:50
  I, I hate it out the gate, man. I God willing.
• 1:03:53
  Look, look, I got the whole Ghostface thing on like I'm
• 1:03:55
  going to go God, well, I'll see him tomorrow.
• 1:03:57
  I I scored a ticket. You can't supreme clientele,
• 1:04:00
  man, just pick it out. Just pick a song.
• 1:04:02
  Yeah, you know, ghost is is very soulful and whatever are you
• 1:04:09
  saying? Hey Songs, albums or members?
• 1:04:11
  Yeah, we could. We could go however you want.
• 1:04:15
  So give me, give me a song, give me an album, give me a member.
• 1:04:21
  My goodness song and album. I mean Ghostface is crazy.
• 1:04:24
  Spring clientele. Just pick one, actually one that
• 1:04:27
  song, one man directed by I mean the juju from the beatnuts
• 1:04:31
  produced that song and I was really having to in the in the
• 1:04:34
  beatnuts at the time and I saw the credits and then Juju did
• 1:04:37
  the Oh my goodness, I love 1 by 1 Holla.
• 1:04:42
  Just anything from supreme clientele for real with Method
• 1:04:49
  Man his he's so slick with his his rhyme.
• 1:04:51
  So I don't even know which one to pick for him.
• 1:04:53
  He's not bringing the pain, but the way he wraps, man, how high?
• 1:04:59
  And I mean, you know what I mean?
• 1:05:00
  Like this, that energy with him and Redman, like, oh, my
• 1:05:03
  goodness, live. OK, Inspect the deck, man.
• 1:05:09
  So just so look, so check this out.
• 1:05:11
  Inspect the deck. That's my Duke.
• 1:05:13
  Inspect the deck. Raekwon is expected to live in
• 1:05:15
  Dallas now. Do they When Raekwon, I saw
• 1:05:17
  Raekwon live. It's.
• 1:05:18
  The Chef's PSA podcast. Yeah, man.
• 1:05:20
  The chef Raekwon. Yeah, somebody tagged or
• 1:05:23
  something. He lives like I've missed
• 1:05:25
  opportunities that you know, and he's like a friend of a good
• 1:05:29
  friend of mine is real good friends of him and I'm like he
• 1:05:32
  he's ours at the restaurant. He was ours at the one in Plano.
• 1:05:34
  It's like man. And he said he bring even bleed
• 1:05:37
  Raekwon got married. He had Nos Fat Joe, all these
• 1:05:41
  people was at the restaurant. He said.
• 1:05:42
  Brent, where you at Come up here and help cook for this dinner.
• 1:05:45
  It's after they we shut the restaurant down.
• 1:05:47
  All the other members and Steve Griffin, all those people was
• 1:05:49
  there. I was like, man, I'm in Utah,
• 1:05:52
  I'm in doing some dinner. So yeah, sorry, man.
• 1:05:55
  I was like, dude, nice and all them people's at the restaurant
• 1:05:58
  anyway me and I wish I could go back in time.
• 1:06:00
  But that only built for Cuban links, by the way.
• 1:06:02
  For me, it's it's my favorite album of all time.
• 1:06:06
  Like to me, that's. Of all.
• 1:06:07
  Time of all of all time that only built for Cuban links album
• 1:06:10
  for me, him him and ghost like I I forgot who maybe it was a the
• 1:06:17
  fucking boxing analyst the other day said that that's that's his
• 1:06:20
  desert island. Joint, yeah.
• 1:06:22
  If you only take one album on a desert island, that's the one
• 1:06:25
  he's taking. I agree, that's the one I'm
• 1:06:26
  taking. Man, I, I remember hearing
• 1:06:28
  heaven or hell. I remember hearing like this.
• 1:06:30
  This is stuff in the middle. You can hear how much passion
• 1:06:33
  goes for it was kind of I just love.
• 1:06:35
  That the energy on that glaciers of ice.
• 1:06:37
  That's a special record, man. That's a special and he and then
• 1:06:40
  it you know, before I started cooking, you know, the chef and
• 1:06:43
  in the way myth the man would describe him Yeah, I mean
• 1:06:46
  there's AI mean that's a man named his one of his kids
• 1:06:49
  Raekwon. You know what I'm saying?
• 1:06:50
  Like. Yeah, but we we we got off
• 1:06:51
  track. We were talking about Inspector
• 1:06:52
  Deck, which by the way, I like Inspector Deck lyrically.
• 1:06:54
  I just feel like he never had the beats in production for an
• 1:06:56
  album. But when he's a feature, I like
• 1:06:59
  his czar face stuff, though scary.
• 1:07:02
  His lyrics are just. He's he's scary.
• 1:07:04
  He did you know, I, I listen to a lot of gang star and that one
• 1:07:08
  joint above the clouds. Oh my goodness.
• 1:07:10
  And then it's just insane. And then when Raekwon did, they
• 1:07:15
  can't be so simple joint did it live and inspect the deck shows
• 1:07:18
  up, you know. And so, I mean, these are just
• 1:07:21
  guys that put in a body of work. On that, on that genius album,
• 1:07:25
  the Giza album, Inspect the Deck and the genius on Cold World.
• 1:07:29
  Yeah, like, like, like, that's a good pair, I think.
• 1:07:34
  No, it really is. I wouldn't be mad if they they
• 1:07:36
  put like a whole, you know, yeah.
• 1:07:37
  Brick Line Ghost album, Yeah. Put a put a deck genius album.
• 1:07:41
  I'd love that. Yeah, I think the reason why we
• 1:07:43
  love Wu Tang Clan so much is is the same reason why we like you
• 1:07:46
  know, we watch full house and growing pains and family matter
• 1:07:49
  all this TV step by step, like the hardest core gangsters at
• 1:07:52
  school that had brung drugs and and guns to school.
• 1:07:55
  They can still name off the the the cast on full house because
• 1:07:59
  like the idea is it's a family thing and it's togetherness.
• 1:08:03
  You know, people even know their all their rhymes.
• 1:08:05
  There's only like, you know, every wood saying whatever, it's
• 1:08:07
  like 10%. It's like holding all of the.
• 1:08:10
  Yeah, but yeah, but but, you know, it's a whole vibe.
• 1:08:14
  It's whole energy. These guys are keeping each
• 1:08:16
  other accountable. When ODB had an album, you
• 1:08:18
  thought it was another Wu Tang record.
• 1:08:19
  When Raekwon had one, when Ghostface, like look at their
• 1:08:21
  futures, you know, everyone has. It's a individual album, but
• 1:08:26
  it's still Wu Tang holding each other accountable.
• 1:08:30
  I remember when, Yeah, well, genius was someone was rapping,
• 1:08:35
  rapping some rhymes to him and he had to be honest, like, yeah,
• 1:08:37
  I wouldn't really feeling that. And as a brother took it and
• 1:08:39
  started over like, you know, and like, and they defeated the odds
• 1:08:43
  too. So it's like you see a bunch of
• 1:08:44
  dudes on stage. You see a bunch of dudes in the
• 1:08:46
  rap video. The very first one met the man
• 1:08:48
  smoking got weed and money and they said they they were going
• 1:08:52
  to actually drug deal on set. And then some dudes showed up.
• 1:08:54
  They were actually filming the video.
• 1:08:55
  And then they actually there's a whole thing.
• 1:08:58
  It's a real thing. So but they defeated like when
• 1:09:01
  they say Wu Tang is forever and they're still together as a
• 1:09:03
  group. They did a that's, that's that's
• 1:09:04
  unheard of because even though there was some bickering and
• 1:09:08
  some some things they didn't like about certain things,
• 1:09:10
  they're still together and they call each other their brothers.
• 1:09:12
  So Wu Tang, that's why another reason why I honor I don't have
• 1:09:17
  to have Wu Tang when I have a cutter.
• 1:09:19
  Yeah, I've seen it and I just they give you any love they
• 1:09:21
  ever? No, no, I think, I think, I
• 1:09:24
  think. And I stopped tagging because I
• 1:09:25
  don't want to be that guy but. The guy that tags you and.
• 1:09:28
  Everything, yeah, I'm with that guy, but I think once I mean
• 1:09:31
  those, if I put them in my story, a few of them will see
• 1:09:34
  it, but they're Wu Tang and they don't seem like, you know,
• 1:09:37
  they're they're large and. They probably get tagged in 1000
• 1:09:40
  A. Whole bunch.
• 1:09:41
  I think I'm doing something a little bit different with food
• 1:09:43
  and stuff. Yeah, but you know, but yeah,
• 1:09:46
  that's a whole family. And plus it's AW, my last name
• 1:09:49
  was, you know, so I don't mind like some people, what they can
• 1:09:52
  do with food. So I don't even know if you'd
• 1:09:53
  name 4 albums. I didn't.
• 1:09:55
  The. Supreme clientele purple tape.
• 1:10:01
  I I I I really enjoy liquid swords, the first, you know,
• 1:10:06
  first joint, not the first first genius, but the you know, and
• 1:10:11
  then I like Hey, I like that Bobby digital record, man, I
• 1:10:14
  like it. That's.
• 1:10:15
  Funny, I never I never put it on a yeah, I've never put on chef's
• 1:10:18
  PSA just because it's a little too, too much Yeah to to put it
• 1:10:21
  on, but it's like. Trying to find instrumental,
• 1:10:23
  maybe, but yeah, that was huge Portis Head and he was sampling
• 1:10:27
  Portis Head. Yeah, I'm a huge yeah.
• 1:10:29
  Those are. Those are albums I legit listen
• 1:10:32
  to all the time. The first Bobby Digital.
• 1:10:34
  The very first, yeah, I listen to that all the time, Yeah.
• 1:10:37
  And I listen to Liquid Sword is so scary, like, cause 'cause
• 1:10:42
  this genius genius has his own thing.
• 1:10:43
  Yeah, genius is whatever. And then when you listen to,
• 1:10:46
  it's like, oh, that's beautiful. And it was, it was that Liquid
• 1:10:50
  Swords record. It was Odb's first record.
• 1:10:53
  And especially when Supreme Clientele came out and let the
• 1:10:56
  whole world know we're not going nowhere.
• 1:10:59
  If I, if I had to give you my four, I would say #1 Like I said
• 1:11:03
  before, only built for Cuban links #2 that liquid swords #3 I
• 1:11:09
  feel like it's a tie between Iron Man and Supreme Clientele,
• 1:11:12
  because I like them both a lot. And then and then #4 just
• 1:11:15
  because I didn't give a true Wu Tang album.
• 1:11:17
  Yeah, is. That.
• 1:11:18
  Is that is that double album? OK, Yeah, no, that was really,
• 1:11:21
  really good too. Wu Tang Forever.
• 1:11:22
  That was really, really good. It's my playlist at the gym.
• 1:11:25
  Yeah, that was. Probably my favorite was that
• 1:11:26
  double album anyway, but I could talk hip hop with you all day.
• 1:11:30
  For people listening, where can they find you where can they
• 1:11:34
  follow along? Where can they, where can they,
• 1:11:36
  where can they watch some of these brilliant creative videos
• 1:11:38
  that you made I. I I post everything first on
• 1:11:41
  Instagram. So it's Brent eats food.
• 1:11:43
  But I mean if we type in Brent weather, something will pop up
• 1:11:46
  that you may like. So you do a collab dinners like
• 1:11:48
  guest chef stuff. God willing, next next week, a
• 1:11:50
  friend of mine. Wants to collab.
• 1:11:51
  With I would love that. Yeah, please no.
• 1:11:53
  Well, my goodness, yes. Book me, please.
• 1:11:56
  Like if if the if there's a chef, shoot a shot and get it.
• 1:11:59
  And I'm an awesome too rocking with you.
• 1:12:01
  That's a beautiful thing. If yes, book me.
• 1:12:03
  I I I I love the cook. I'm silly.
• 1:12:06
  I Scorpio. No, but yeah, no, that be done.
• 1:12:10
  I would love to do some Yeah, fly me out.
• 1:12:12
  And I'm reasonable and the words a little Wayne.
• 1:12:13
  I'm reasonable about my my prices.
• 1:12:15
  I'm reasonable. Yeah, let's book me.
• 1:12:17
  Off for sure. Thank you for coming back.
• 1:12:19
  Yeah. Thank you for being on the show.
• 1:12:20
  This was good. It's been too long.
• 1:12:21
  Thank. You for holding me down.
• 1:12:22
  I appreciate it. Thanks.
• 1:12:23
  Well, I hope you enjoyed the show.
• 1:12:24
  If you want to support the show, you know what to do, make sure
• 1:12:26
  you leave five stars, not the less than five stars.
• 1:12:28
  If you list on Apple, Spotify, if you're watching on YouTube,
• 1:12:32
  like and subscribe, comment. Let me know what you think of
• 1:12:34
  this episode. Go to chefspsa.com where you get
• 1:12:37
  everything, the books, the merch.
• 1:12:39
  Go buy a book, go buy a T-shirt, go buy a hoodie, go buy this
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• 1:12:44
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• 1:12:46
  episodes, subscribe to my sub stack.
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• 1:12:49
  We'll see you next week. Hit the porno music.
• 1:12:52
  In the kitchen, mixing