Latest / I Am All In with Scott Patterson / Luke’s Diner: Chopped on a Deserted Island

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Luke’s Diner: Chopped on a Deserted Island · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am all in Again.
• 0:09
  Speaker 2: Let's You.
• 0:18
  Speaker 1: Luke's Diner with Scott Patterson an iHeartRadio podcast, Hey Everybody,
• 0:22
  Speaker 1: Scott Patterson, iomal and Podcast one eleven productions. iHeartRadio Media,
• 0:26
  Speaker 1: iHeart Podcast Luke's Diner with Chef Logan sand of All.
• 0:33
  Speaker 1: Logan is currently competing on the Food Network series Chopped Castaways.
• 0:37
  Speaker 1: The series strands twelve elite chefs on a remote island
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  Speaker 1: where survival skills are just as critical as culinary talent.
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  Speaker 1: The series is currently airing Tuesday nights at nine pm
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  Speaker 1: on the Food Network. Logan is the chef and the
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  Speaker 1: owner of Zeff Barbecue and Simmy Valley, California, and you
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  Speaker 1: might also know him for stirring up the competition on
• 0:57
  Speaker 1: a range of cooking shows Barbecue Brawl, Raiding Fridge, Supermarket
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  Speaker 1: Stakeout on Food Network and was runner up on Netflix's
• 1:04
  Speaker 1: Barbecue Showdown. Welcome Logan, How are you good?
• 1:09
  Speaker 2: Have yourself?
• 1:10
  Speaker 1: Sir?
• 1:10
  Speaker 2: Happy to be too.
• 1:11
  Speaker 1: Shabby and very hungry and always love these love these episodes.
• 1:19
  Speaker 1: The series is basically chopped on a deserted island for
• 1:24
  Speaker 1: one hundred thousand dollars price. When you heard this concept,
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  Speaker 1: did you think immediately you had to be on it.
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  Speaker 2: I think when I first heard the concept, I was
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  Speaker 2: super excited because I love cooking with fire. I love
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  Speaker 2: being that type of chef. I've been willing to be
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  Speaker 2: on Chopped for many years. And I was just telling
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  Speaker 2: my wife last night watching the episode, it's funny how
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  Speaker 2: I finally got on Chopping. It was like the most
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  Speaker 2: intense chop that there's ever been. It was a lot
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  Speaker 2: of fun. I learned a lot about myself, well, they're
• 1:53
  Speaker 2: a lot about my cooking style, and I think it
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  Speaker 2: was such an incredible opportunity and I can't wait to
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  Speaker 2: see what the Chopped verse universe continues to do in
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  Speaker 2: the future.
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  Speaker 1: Right right, Well, was filming this show completely out of
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  Speaker 1: your comfort zone?
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  Speaker 2: Or so. I like to tell folks that I am
• 2:15
  Speaker 2: kind of a princess when it comes to camping. My
• 2:18
  Speaker 2: wife makes me go camping. I'm not a big camping person,
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  Speaker 2: but I love cooking. I love cooking with live fire.
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  Speaker 2: So being out in the wilderness, sleeping in the jungle
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  Speaker 2: was kind of crazy.
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  Speaker 1: Where in the jungle? Where were you specific.
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  Speaker 2: We were on a deserted island.
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  Speaker 1: So you're not you're not allowed to say the location.
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  Speaker 2: No, sir, not until end of the show.
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  Speaker 1: I think somewhere in the Maldives.
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  Speaker 2: Somewhere in the Caribbean, in.
• 2:46
  Speaker 1: The Caribbean, gotcha, yes, okay, deserted island, Caribbean.
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  Speaker 2: Yeah. My father's side of the family comes from Hawaii,
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  Speaker 2: so I thought I was prepared for the humidity and
• 2:59
  Speaker 2: the water and the waves and just but I haven't
• 3:02
  Speaker 2: cooked twelve hour days in the Hawaii heat before, so
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  Speaker 2: this was something whole new to me.
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  Speaker 1: Wow, okay, all right, So what was harder finding the
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  Speaker 1: food you had to cook or cooking under pressure?
• 3:15
  Speaker 2: I honestly think cook inunter pressure was definitely a harder
• 3:17
  Speaker 2: part of this show. I feel like I'm a pretty
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  Speaker 2: well rounded chef and a pretty like go get them
• 3:22
  Speaker 2: type of guy. But I tell you what, I would
• 3:24
  Speaker 2: do completely well in the physical challenge. I felt really
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  Speaker 2: good about those. I would open up that basket, Scott,
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  Speaker 2: and that would just like go blank, like I want
• 3:33
  Speaker 2: to be on chop for so long. I was like,
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  Speaker 2: I can do this. I know, I have all these
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  Speaker 2: like tools in my wheelhouse. But you're hot, you're dehydrated.
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  Speaker 2: I mean, I missed my family. I mean, there's cut
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  Speaker 2: some of these my nails. It's just like my calves
• 3:45
  Speaker 2: are sore from running on the beach. It's the most
• 3:47
  Speaker 2: physical activity I've done outside of jiu jitsu in probably
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  Speaker 2: the past five years. So it was a lot to
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  Speaker 2: take on.
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  Speaker 1: So so what went through your head when you first
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  Speaker 1: realized this competition wasn't about cooking but actual surface.
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  Speaker 2: I mean, I think I'm a survivor in general. You know,
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  Speaker 2: I grew with a single mother, and it was always
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  Speaker 2: a push to like be better than my peers and
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  Speaker 2: just prove something. But I think it was a lot
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  Speaker 2: of fun and it was definitely something that I would
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  Speaker 2: love to do again. Yeah, and people keep telling me, like,
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  Speaker 2: would you go back and do it again? Absolutely? In
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  Speaker 2: one hundred percent, without it, without a second that second thought.
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  Speaker 1: Mm hm. So what is the dish you were most
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  Speaker 1: proud of that you cooked on the show so far?
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  Speaker 2: So far? I think it was last week's dish where
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  Speaker 2: I pivoted with the help of my team. Like I said,
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  Speaker 2: I I feel like the I want to say staff,
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  Speaker 2: I feel like the crew, both Green Team and Blue
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  Speaker 2: Team had a really hard time personifying ourselves through our
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  Speaker 2: dishes because there was no the pantry was very limited.
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  Speaker 2: There's no electricity, there's no blenders, there's no robo coops,
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  Speaker 2: there's no mixers. It's just like it's really just like
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  Speaker 2: your hands, your five tools, and like a lot of sand.
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  Speaker 2: And I think last week just being very frustrated with
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  Speaker 2: myself and just not being able to to express myself
• 5:01
  Speaker 2: to my food and kind of struggling challenge to challenge
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  Speaker 2: and going to the Gauntlet. Finally I polled something off
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  Speaker 2: that the judges loved. My teammates were super proud of
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  Speaker 2: me for my pivot, and so I think that's the
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  Speaker 2: one that's really like, really been important to me. The
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  Speaker 2: second one was definitely the first Gauntlet challenge that kept
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  Speaker 2: me in the game, So I think that was my
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  Speaker 2: favorite dish as well.
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  Speaker 1: Okay, well, you've competed on so many cooking shows, did
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  Speaker 1: this still feel nervous? Going on Chop Castaways?
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  Speaker 2: I tell you what, walking in the first day I
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  Speaker 2: felt really good. And person that I gravitated to was Carrie,
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  Speaker 2: and Carrie has been on a lot of shows as well.
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  Speaker 2: We were considered kind of like the veterans. Right. I've
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  Speaker 2: done a lot of Food Network work, a lot of
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  Speaker 2: Foo Network shows, Taste Made, Netflix and everything, but this
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  Speaker 2: was like so far out of the realm of just
• 5:50
  Speaker 2: like cooking. It was it was we were there for
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  Speaker 2: me twenty minutes. I'm like, oh, this is completely different
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  Speaker 2: than I have anything I've ever done.
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  Speaker 1: Did this serious challeng lenge you the most?
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  Speaker 2: Mentally, I keep telling everyone that this series, for sure
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  Speaker 2: is the hardest series I've done so far a lot
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  Speaker 2: of the other series. And also the level of talent
• 6:10
  Speaker 2: in this series was way higher than I think I've
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  Speaker 2: competed with before. I was on Barbecue Brawl two years
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  Speaker 2: a couple of years ago, and the same thing happened.
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  Speaker 2: Was just like I was looking around, like I can't
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  Speaker 2: believe I'm with these other talented chefs, but people like Aiden, JP,
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  Speaker 2: James Hannah are some incredible chefs out there, And I
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  Speaker 2: was like, Oh, usually I walk onto a show and
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  Speaker 2: I'm kind of like the badass, but like I walked
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  Speaker 2: on this show and it's like, oh, I'm gonna have
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  Speaker 2: to fight for this. I'm gonna really have to scrap,
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  Speaker 2: you know. Even I mean across the board, even Steph
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  Speaker 2: and some of the quieter people, they were doing incredible
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  Speaker 2: food when it needed to be done.
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  Speaker 1: Okay, all right, so here's a question, what was the
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  Speaker 1: one item that you found on the island that was
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  Speaker 1: the most useful in a surprising way.
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  Speaker 2: I think the best item we found on the island
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  Speaker 2: in the surprise it was honestly the machete, maybe because
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  Speaker 2: I've never used a machete in that capacity before, but
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  Speaker 2: I realized how quickly that tool became very useful for
• 7:07
  Speaker 2: whether it be breaking down pieces of wood, breaking into
• 7:11
  Speaker 2: coconuts for liquid, you know, scraping things out, given they
• 7:14
  Speaker 2: weren't very sharp. Thankfully, I think one of us might
• 7:16
  Speaker 2: lose the loss of finger, but I think, never having
• 7:20
  Speaker 2: used a machete and now very adepth at it was
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  Speaker 2: one of the coolest things I've done.
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  Speaker 1: And the show planted those on the island for you
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  Speaker 1: to find, for you to discover, or you just found
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  Speaker 1: an old one that was rusty or whatever, So that was.
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  Speaker 2: Kind of the cool thing about the show as a whole.
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  Speaker 2: There was a mixture of both. I think we were
• 7:37
  Speaker 2: given tools that were planting. I don't even think we
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  Speaker 2: found them all either, We just because we were at
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  Speaker 2: the point that first episode we just started grabbing anything
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  Speaker 2: and everything that we could use, whether it be boards
• 7:47
  Speaker 2: for tables logs for like the standard table vet bond.
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  Speaker 2: I mean, I was I was really bummed when I
• 7:54
  Speaker 2: saw Dwight bust out duct tape. I was like, that's
• 7:57
  Speaker 2: a genius move. Like, why didn't I think the duct tape.
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  Speaker 1: Yeah, that's white.
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  Speaker 2: Man man White.
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  Speaker 1: Just use that machete the right way. Get rid of
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  Speaker 1: d White right now. I'm kidding. I'm kidding.
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  Speaker 2: I was a good guy.
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  Speaker 1: Was there an ingredient you missed the most while on
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  Speaker 1: the island, Yeah, I mean, I.
• 8:27
  Speaker 2: Think Carrie hit it pretty well in last night's episode.
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  Speaker 2: Is just like like butter fats, coconut milk. We were
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  Speaker 2: only given there was only so much oil to go
• 8:36
  Speaker 2: around between the two teams, and we're very fortunate that
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  Speaker 2: our team, both teams and all of our contestants were
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  Speaker 2: very outstanding people, because never was one point where people
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  Speaker 2: like we're jarring for position or stealing all the pots
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  Speaker 2: so no one else could get a pot. You know,
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  Speaker 2: I think it was just such it was such a
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  Speaker 2: hard like show. It was such a hard concept that
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  Speaker 2: like everyone was just kind of like we want to
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  Speaker 2: see everyone's hundred percent and like if we can get
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  Speaker 2: just food on the plate. I think that's worth more
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  Speaker 2: than anything else.
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  Speaker 1: Mm hmmmm hm. All right, Well, how did your barbecue
• 9:10
  Speaker 1: background give you an advantage or or didn't it?
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  Speaker 2: I think it was. I think my barbecue background had
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  Speaker 2: it's It was kind of like a like a double
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  Speaker 2: edged sword, right. My barbecue background is focused around very
• 9:24
  Speaker 2: dry wood. It's focused around, you know, being able to
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  Speaker 2: start fires in a cooker. You know, I'm looking out
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  Speaker 2: in my backyard and there's you know, a two hundred
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  Speaker 2: fifty gallon cooker out there. I have the tools that
• 9:33
  Speaker 2: I need given growing up around the ocean, surfing when
• 9:36
  Speaker 2: I was younger and stuff building fires on the beaches.
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  Speaker 2: It was always useful, but I was more concerned about
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  Speaker 2: getting fires and keeping them going. And I think after
• 9:44
  Speaker 2: Sunny got a limited I kind of came into that
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  Speaker 2: role where keeping the fires going was very important because
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  Speaker 2: there was no I mean, there's no there's no oven.
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  Speaker 2: You can't just go in and turn on the gas.
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  Speaker 2: You know, you have to Every time we started the challenge,
• 9:57
  Speaker 2: you had to go out and work that fire, and
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  Speaker 2: if it di you, it was your responsibility to get
• 10:01
  Speaker 2: about going it was and then you're dealing with the
• 10:03
  Speaker 2: rain and the humidity. I mean, there was a couple
• 10:06
  Speaker 2: of times where we're filming and we're doing uh, you know,
• 10:09
  Speaker 2: judging and stuff, and there's wild dogs running and there's
• 10:12
  Speaker 2: you know, wild horses coming through. It was absolutely absolutely gorgeous.
• 10:15
  Speaker 2: Don't get me wrong. It was absolutely beautiful. But something
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  Speaker 2: so crazy that you, as a chef, I've never seen,
• 10:22
  Speaker 2: you know what I mean.
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  Speaker 1: So yeah, so this begs the next question, what skills
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  Speaker 1: did you acquire after this experience?
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  Speaker 2: Man? I think just being more comfortable outside and just
• 10:35
  Speaker 2: being more comfortable in the elements. Like I said, I'm
• 10:37
  Speaker 2: a little bit you know, not that I'm anything other
• 10:40
  Speaker 2: than who I am, but I'm just not a big
• 10:43
  Speaker 2: camera And when I came back, my wife and I
• 10:45
  Speaker 2: we've now are planning a road trip to Grand Cane
• 10:49
  Speaker 2: National Park and Sedona and then up to Yoseme this
• 10:52
  Speaker 2: summer because like she's always been a big one for
• 10:55
  Speaker 2: camping and being rustling, and she's originally from Ohio and
• 10:58
  Speaker 2: she grew up doing that. And I think now it's
• 11:00
  Speaker 2: kind of broken me into you know, because we're only
• 11:03
  Speaker 2: out there for so long, but like every single day
• 11:05
  Speaker 2: being in those conditions, being like okay, I can do
• 11:08
  Speaker 2: this with a tent with a you know, with a
• 11:11
  Speaker 2: box of matches with an RV.
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  Speaker 1: You know. So so what about a little are there
• 11:15
  Speaker 1: any little rambo aspects that you picked up? Could you
• 11:19
  Speaker 1: could you actually like set traps for people?
• 11:22
  Speaker 2: I think I have that enemy before that, but I
• 11:24
  Speaker 2: think the one skill that I walked away with that
• 11:27
  Speaker 2: I really do. I know how to use a flint now,
• 11:29
  Speaker 2: which is great. You know I can start start fire
• 11:31
  Speaker 2: with a flint. Yeah, fabricating. I know how to cook
• 11:35
  Speaker 2: crab properly.
• 11:36
  Speaker 1: Now.
• 11:37
  Speaker 2: Those spider crowds were absolutely intense and just met and
• 11:41
  Speaker 2: just managing a hot fire, you know, imagining a fire
• 11:43
  Speaker 2: in the rain, imagine the fire in the humidity. We
• 11:46
  Speaker 2: live here in southern California and it's literally setting carre
• 11:49
  Speaker 2: degrees eighty five percent of the year. You know, So
• 11:51
  Speaker 2: you don't have those issues, don't have those problems. I mean,
• 11:53
  Speaker 2: we get three weeks of rain and then and then
• 11:56
  Speaker 2: we're done.
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  Speaker 1: So what about what about making a dead fall and
• 12:00
  Speaker 1: maybe you get a pig to fall in or something, or.
• 12:03
  Speaker 2: I'll just tackle it. This time you're tackle knife in
• 12:07
  Speaker 2: my mouth with a knife.
• 12:08
  Speaker 1: And that's that's a scene. Huh. Have you ever tried
• 12:13
  Speaker 1: to chase down a pig and tackle it.
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  Speaker 2: When I was a kid. My mom's parents are all
• 12:18
  Speaker 2: from Montana and Idaho up and stuff, and I haven't
• 12:22
  Speaker 2: been up there since I was real tiny, but I
• 12:24
  Speaker 2: remember chasing around pigs because I just thought it was
• 12:26
  Speaker 2: the coolest thing when I was like my kids ages.
• 12:29
  Speaker 2: I don't think I can ever get my kids in
• 12:30
  Speaker 2: the same pin as a pigs, you.
• 12:33
  Speaker 1: Know, right right? Okay, here's a question for you, and
• 12:36
  Speaker 1: this is probably the most important question you'll have to
• 12:39
  Speaker 1: answer today. Yes, sir, as you know, I play a
• 12:41
  Speaker 1: dinerner on the show. Okay, Luke's Diner. If you were
• 12:47
  Speaker 1: to come in there, Logan, if you were to come
• 12:50
  Speaker 1: in after making a dead fall getting off the island
• 12:55
  Speaker 1: and you just got to go somewhere civilized where every
• 12:59
  Speaker 1: you know people or friendly in the whole deal and
• 13:01
  Speaker 1: it's not about survival anymore. It's just like ordering some
• 13:05
  Speaker 1: nice diner food. You came into Luke's Diner, what would
• 13:10
  Speaker 1: you with it with a machete in your teeth? That
• 13:13
  Speaker 1: that could be It's okay, I'm pig over your shoulder.
• 13:16
  Speaker 1: I wouldn't flinch. What would you order? And where would
• 13:20
  Speaker 1: you say, I.
• 13:20
  Speaker 2: Would order and tell me if you know what this is,
• 13:23
  Speaker 2: I would order a chili size. That's a very chili size.
• 13:27
  Speaker 2: That's a very valley thing. That's a very southern California
• 13:29
  Speaker 2: where I'm from kind of thing. And it's very weird because,
• 13:32
  Speaker 2: like my wife has never heard of it before. We
• 13:34
  Speaker 2: have made them here at the house before. But it
• 13:37
  Speaker 2: is basically an open face hamburger, just smothered in chili,
• 13:41
  Speaker 2: a handful of cheese on top, and then a pile
• 13:43
  Speaker 2: of fries next to it. And it's something so comforting
• 13:47
  Speaker 2: that my mom used to make for me. And it's
• 13:48
  Speaker 2: very much diner food. It's very the valley that like then,
• 13:51
  Speaker 2: I was very chatsworth this and it just reminds me
• 13:54
  Speaker 2: of my childhood and I haven't had one in so
• 13:57
  Speaker 2: many years. The moment you said diner food, I was like,
• 13:59
  Speaker 2: chili signed all day, right behind that of pastrami sandwich.
• 14:02
  Speaker 1: You know what, We're gonna get it on the menu
• 14:03
  Speaker 1: for you.
• 14:04
  Speaker 2: All right, I appreciate that.
• 14:06
  Speaker 1: All right, Well, look, thanks for coming on. Logan really appreciated.
• 14:09
  Speaker 1: Chop Castaways airs Tuesday nights, nine pm Food Network and
• 14:14
  Speaker 1: the next day on HBO. Max Logan Sandoval. Check him out.
• 14:19
  Speaker 1: He's coming at you and he's gonna make you some
• 14:22
  Speaker 1: really nice food in your futures. All the best to you,
• 14:26
  Speaker 1: and thanks for coming on. Thanks for your time, but
• 14:28
  Speaker 1: thank you.
• 14:28
  Speaker 2: I appreciate thank you for having me.
• 14:30
  Speaker 1: Take care man, leak. Hey, everybody, don't forget. Follow us
• 15:02
  Speaker 1: on Instagram at I Am All In podcast and email
• 15:06
  Speaker 1: us at Gilmore at iHeartRadio dot com