Latest / Dishing with Stephanie's Dish / Jeremy Intille - Minneapolis Pastry Chef

Transcript

Jeremy Intille - Minneapolis Pastry Chef · Dishing with Stephanie's Dish

0:15
SPEAKER_00: Hello,
0:15
SPEAKER_00: everybody,
0:16
SPEAKER_00: and welcome to Dishing with Stephanie's Dish,
0:18
SPEAKER_00: the podcast where we talk to people obsessed with food.
0:21
SPEAKER_00: And Jeremy Intilli is our guest today.
0:24
SPEAKER_00: Did I say that right, Jeremy?
0:26
SPEAKER_00: You told me, and then as soon as I said it, I was like, is that right?
0:29
SPEAKER_01: It's pretty close.
0:31
SPEAKER_01: Jeremy Intilli.
0:32
SPEAKER_00: Okay.
0:32
SPEAKER_00: Intilli, like your intelligentsia.
0:35
SPEAKER_01: Exactly.
0:36
SPEAKER_01: Okay.
0:37
SPEAKER_00: I saw you promoting the next Baking Master Paris on the Food Network on the Jason
0:44
SPEAKER_00: show a couple weeks ago.
0:46
SPEAKER_00: And you were like, sassy rock star pastry guy.
0:51
SPEAKER_00: And I loved you.
0:52
SPEAKER_00: And so when they asked me if I wanted to interview you, I was like, yes.
0:56
SPEAKER_01: Oh, I thank you.
0:57
SPEAKER_01: Yeah, the Jason show was really fun.
1:00
SPEAKER_01: You know, off camera, he was all like, I don't think I've laughed this much in a while.
1:04
SPEAKER_01: Please come back anytime.
1:05
SPEAKER_01: And I was like, gladly.
1:06
SPEAKER_00: Yeah, it's funny.
1:09
SPEAKER_00: People get, you know, nervous on TV and stuff and he's kind of doing his thing.
1:14
SPEAKER_00: But when you can break through that, it can be a really fun experience.
1:18
SPEAKER_00: I'm so glad to have you on the show today.
1:20
SPEAKER_00: You are a pastry chef with 801 Fish.
1:23
SPEAKER_00: You are also, as I said, on the next Baking Master Paris show on the Food Network.
1:30
SPEAKER_00: And you called yourself the Susan Lucci of baking competitions,
1:34
SPEAKER_00: which I watched all my children for many years.
1:37
SPEAKER_00: So I feel like, OK, I feel your pain.
1:40
SPEAKER_00: Yes.
1:41
SPEAKER_00: How did you get to the show?
1:45
SPEAKER_00: And give me a little bit of your backstory here for the listeners.
1:48
SPEAKER_01: Of course.
1:49
SPEAKER_01: So for the show itself, someone had reached out to me on Instagram, and at first I thought it was spam.
1:56
SPEAKER_00: Yeah, like, that's so funny.
1:58
SPEAKER_00: Like, don't they know that we're not going to take them seriously when they do that?
2:03
SPEAKER_01: You would think.
2:04
SPEAKER_01: But this is probably...
2:06
SPEAKER_01: I don't know.
2:07
SPEAKER_01: I've been applying for shows.
2:08
SPEAKER_01: I guess I've never applied for a show.
2:10
SPEAKER_01: I've been approached for shows like last 10 years.
2:14
SPEAKER_01: So this was probably like interview number 23, which is where the Susan Lucci comment comes from.
2:19
SPEAKER_01: Yeah.
2:21
SPEAKER_01: And this time it like all my stars aligned.
2:25
SPEAKER_01: And this competition was really geared towards pastry chefs and not so much cake
2:31
SPEAKER_01: artists or cake decorators.
2:33
SPEAKER_01: So I felt a lot more comfortable within this scope.
2:38
SPEAKER_01: And then as for like my professional background,
2:41
SPEAKER_01: I went to school at the Culinary Institute of America at Greystone in Napa Valley,
2:45
SPEAKER_01: California.
2:46
SPEAKER_01: That's where I'm from, the Golden State.
2:48
SPEAKER_01: And I've lived all over Portland, Oregon, Cleveland, Ohio.
2:54
SPEAKER_01: Lake Charles, Louisiana, Brooklyn, New York, Hyderabad, India.
2:59
SPEAKER_01: On the show, it even says I did work in Paris for a couple months back in 2017.
3:04
SPEAKER_01: So I've been all over.
3:06
SPEAKER_01: This career has been able to take me places I didn't even know I was going to be able to go to.
3:13
SPEAKER_01: So it's been a really fun and whirlwind of an adventure.
3:16
SPEAKER_00: And then like many people in the hospitality industry that found their way to Minnesota,
3:22
SPEAKER_00: perhaps the great Hazleton called you and was like,
3:26
SPEAKER_00: hey,
3:26
SPEAKER_00: come to Minnesota.
3:30
SPEAKER_01: Funny enough,
3:31
SPEAKER_01: I did not come here for treatment for sobriety,
3:35
SPEAKER_01: but I have met a lot of people here that have.
3:37
SPEAKER_00: Okay, I don't know why I thought that.
3:38
SPEAKER_00: Maybe I read that, but a lot of people find us because of that.
3:42
SPEAKER_01: Yes.
3:43
SPEAKER_01: I mean, it snows here so much.
3:44
SPEAKER_01: What else are you going to do besides work a 12-step program?
3:49
SPEAKER_01: I did become sober before I moved here.
3:52
SPEAKER_01: And part of the reason I did move here is for just to like change my
3:58
SPEAKER_01: my routine.
3:59
SPEAKER_01: So like part of that is like getting myself out of an environment that wasn't doing
4:04
SPEAKER_01: what I needed it to do for me.
4:06
SPEAKER_01: And so I was like, you know what?
4:07
SPEAKER_01: I've never lived in the Midwest.
4:09
SPEAKER_01: Let's give it a try.
4:10
SPEAKER_01: Let's have some casserole.
4:13
SPEAKER_01: Hot dish.
4:15
SPEAKER_01: My mistake.
4:16
SPEAKER_00: No, it's funny because I actually do call it casserole.
4:20
SPEAKER_00: And I said something the other day about a casserole.
4:23
SPEAKER_00: My radio partner like stopped me dead in my tracks.
4:25
SPEAKER_00: She's like, what did you just say?
4:27
SPEAKER_00: I was like, casserole.
4:29
SPEAKER_00: She was like, it's hot dish.
4:31
SPEAKER_00: I got real like up in my business.
4:33
SPEAKER_00: I was like, well, sorry, I'm just going to call it a casserole.
4:38
SPEAKER_01: I mean, it goes in a casserole dish.
4:41
SPEAKER_00: It does.
4:42
SPEAKER_00: It does.
4:43
SPEAKER_00: Well, I'm so glad you found your way here.
4:45
SPEAKER_00: A lot of my family is in the recovery community.
4:49
SPEAKER_00: So I kind of feel like,
4:51
SPEAKER_00: I mean,
4:51
SPEAKER_00: I've been in recovery since I was probably five myself,
4:54
SPEAKER_00: just from my family and family.
4:56
SPEAKER_00: You know, all the lingo and adult child of alcoholic, raise your hand, all of that.
5:02
SPEAKER_00: So I do think that Minnesota does appeal to a lot of hospitality folks because they
5:07
SPEAKER_00: find their way here because of that or because it's a good community.
5:10
SPEAKER_00: But 801 Fish just opened kind of recently after they also own the 801 Chop.
5:17
SPEAKER_01: Yes.
5:17
SPEAKER_01: So I got hired with the company back in November.
5:22
SPEAKER_01: So I like I did the show.
5:23
SPEAKER_01: I came back.
5:26
SPEAKER_01: and then had a little free time.
5:28
SPEAKER_01: And then I found this job, which was really fun.
5:31
SPEAKER_01: So I started off at CHOP with the intention of being the pastry chef at Fish.
5:36
SPEAKER_01: And then recently I got promoted to the executive pastry chef for both restaurants.
5:42
SPEAKER_01: So that's been a really fun and exciting new stepping stone.
5:46
SPEAKER_00: Does that just mean like more work?
5:48
SPEAKER_00: Because now you have to do everything for two restaurants instead of one.
5:53
SPEAKER_01: Um, yes.
5:55
SPEAKER_01: Yeah,
5:56
SPEAKER_01: and hopefully the goal is like advancing to because the restaurant group is in
6:01
SPEAKER_01: other states is to grow into more of a regional pastry chef.
6:05
SPEAKER_01: Yeah.
6:07
SPEAKER_01: So that is my personal goal at the moment.
6:10
SPEAKER_00: That sounds like an awesome goal.
6:12
SPEAKER_00: And you can like develop pastry that can be used in other parts of the country or
6:17
SPEAKER_00: things that could be standardized maybe.
6:19
SPEAKER_00: One of the things about your bio that I didn't get from the show,
6:24
SPEAKER_00: but it made me laugh,
6:25
SPEAKER_00: was it was like,
6:26
SPEAKER_00: Jeremy is approachable and relatable in his pastry.
6:31
SPEAKER_00: Ain't nothing approachable or relatable.
6:34
SPEAKER_00: You're too fancy.
6:35
SPEAKER_01: Oh, I mean, I don't know if she's fancy.
6:41
SPEAKER_01: but she does know how to have a good time I think like you know recently I did a
6:48
SPEAKER_01: live with Robert who's on the show my other buddy boy and he had mentioned that
6:53
SPEAKER_01: rice bowl that I made in episode 2
6:56
SPEAKER_01: And he was all like, it was like modern art.
6:59
SPEAKER_01: People are gonna have a very adverse reaction to it.
7:01
SPEAKER_01: They're either gonna like it or not.
7:03
SPEAKER_01: And that shows some real technical skill.
7:06
SPEAKER_01: And I was very humbled by that.
7:07
SPEAKER_01: That was very nice.
7:08
SPEAKER_01: But at the end of the day, it's all like, it's pate a choux, it's rice pudding, and it's some nougat.
7:14
SPEAKER_01: And a lot of that childhood rice cereal that we make into those lovely squares.
7:20
SPEAKER_01: And that was it.
7:21
SPEAKER_01: Like it's nothing that is really fancy.
7:25
SPEAKER_01: No ingredient was really expensive.
7:27
SPEAKER_01: They were just put together in a very like thoughtful and strategic way.
7:31
SPEAKER_00: So what I'm hearing you say,
7:33
SPEAKER_00: and that does make sense when I think about you,
7:36
SPEAKER_00: is your flavors are trying to like create that nostalgia,
7:41
SPEAKER_00: that sense memory,
7:42
SPEAKER_00: that feeling of home,
7:44
SPEAKER_00: although you're using the modern techniques to get there.
7:48
SPEAKER_01: Yeah, and, like, croquembouche is something that's, like, really elegant.
7:52
SPEAKER_01: A lot of people would be really intimidated to make it.
7:54
SPEAKER_01: And it's just, like, this very regal-looking dessert.
7:58
SPEAKER_01: And I humbled it down into a bowl of rice,
8:01
SPEAKER_01: which is approachable across,
8:02
SPEAKER_01: like,
8:03
SPEAKER_01: many different cultures and economical,
8:06
SPEAKER_01: like,
8:06
SPEAKER_01: backgrounds.
8:07
SPEAKER_01: So to bring something that's really high-end to look very simple and very
8:12
SPEAKER_01: approachable was,
8:13
SPEAKER_01: like,
8:13
SPEAKER_01: the goal of that nature.
8:15
SPEAKER_01: To show that, like, French pastry is...
8:17
SPEAKER_01: of course, like fancy, but at the end of the day, it's something that we can all relate to.
8:23
SPEAKER_00: I do kind of love what you just said.
8:24
SPEAKER_00: I've never really thought about pastry as like, is it for the community?
8:32
SPEAKER_00: Is it for everyone?
8:33
SPEAKER_00: Who is it for?
8:35
SPEAKER_00: Is it only something that you have on special occasions?
8:38
SPEAKER_00: I mean, because a lot of us when, I mean, here's my pastry story, okay?
8:43
SPEAKER_00: It's weird, but...
8:45
SPEAKER_00: And when I was poor and living in the hood with my now husband,
8:49
SPEAKER_00: then boyfriend,
8:50
SPEAKER_00: I remember going to the store and wanting to buy some cookies.
8:54
SPEAKER_00: And he was like, well, we can't really afford those, but I can make you some cookies.
8:58
SPEAKER_00: I'll just go and grab some chocolate chips.
9:00
SPEAKER_00: And I like burst out crying in the store.
9:02
SPEAKER_00: And I said, are we so poor that we can't even buy like packaged cookies?
9:08
SPEAKER_00: Is that what we're doing in our 20s?
9:11
SPEAKER_00: And I just had a complete meltdown.
9:13
SPEAKER_00: And we laugh about that now.
9:15
SPEAKER_00: you know,
9:16
SPEAKER_00: you think about a lot of times the food that you buy in the store that's prepared
9:22
SPEAKER_00: is cheaper or like,
9:24
SPEAKER_00: can you make it cheaper?
9:25
SPEAKER_00: I know.
9:26
SPEAKER_00: And it's always crap.
9:27
SPEAKER_00: So you're always better off to make it yourself.
9:31
SPEAKER_01: Yeah.
9:31
SPEAKER_01: I mean, I also grew up like on food stamps, single parents.
9:37
SPEAKER_01: So like baking was something that we only did at Christmas for many years.
9:41
SPEAKER_01: And
9:46
SPEAKER_01: And so, like, I learned to bake using pantry staples.
9:50
SPEAKER_01: Yeah.
9:51
SPEAKER_01: And not wasting food.
9:53
SPEAKER_01: So,
9:53
SPEAKER_01: like,
9:53
SPEAKER_01: for me,
9:54
SPEAKER_01: a big part of,
9:54
SPEAKER_01: like,
9:55
SPEAKER_01: what I try to do in a professional kitchen is utilize as much of the product as possible.
10:01
SPEAKER_01: Because, like, I know what it's like to not have money for food.
10:05
SPEAKER_01: And it's very hard to throw in food.
10:08
SPEAKER_00: Yeah, no, I feel you.
10:10
SPEAKER_00: Like I just made a strawberry shrub the other day with the tops of the strawberries
10:14
SPEAKER_00: from a dish I was making.
10:16
SPEAKER_00: And my friend was like, wait, what did you put in there?
10:20
SPEAKER_00: I was like, you know, just the tops when you cut off the strawberry.
10:23
SPEAKER_00: She was like, well, there's no like whole strawberries.
10:26
SPEAKER_00: I'm like, no, you don't need them.
10:28
SPEAKER_00: We got enough flavor in just the tops here.
10:31
SPEAKER_00: She was like, only you.
10:32
SPEAKER_00: But you do learn a lot when you have to make do and you have to use things that are easily accessible.
10:40
SPEAKER_00: Can you think of like the first thing you made as a kid that like really got you excited?
10:47
SPEAKER_01: Oh, I would say like one of the first things I baked by myself was
10:54
SPEAKER_01: besides cheesecake because i was like the first thing i learned to bake with my
10:57
SPEAKER_01: aunt but on my own i made gougeres that's fancy yeah yeah um i was gifted like this
11:04
SPEAKER_01: like very pink very large dessert book that like at the time everyone had um i mean
11:10
SPEAKER_01: every like 35 plus year old woman had 10 um
11:16
SPEAKER_01: And I just, I was like, oh, this looks fun.
11:18
SPEAKER_01: So I made pate a choux and just like found some cheese and herbs.
11:21
SPEAKER_01: And like, again, it was like about being resourceful and whatever I had.
11:25
SPEAKER_01: And that's what I made the first time.
11:26
SPEAKER_01: And I was all like, oh, this is fun.
11:31
SPEAKER_01: And I think that also kind of helped guide me into being like, oh, savory baking.
11:35
SPEAKER_01: I love savory baking.
11:36
SPEAKER_00: Yeah.
11:37
SPEAKER_00: And people don't think about savory as much when they think about pastry.
11:40
SPEAKER_00: They always tend to think sweet.
11:43
SPEAKER_01: Yeah.
11:45
SPEAKER_01: And
11:46
SPEAKER_01: I think there's also the notion of being called a baker.
11:50
SPEAKER_01: I don't know if you watched episode five, but I did snip at the end.
11:56
SPEAKER_01: And I was like, I'm a pastry chef.
11:58
SPEAKER_01: Because they insisted on calling us bakers.
12:00
SPEAKER_01: And I was like, I respect bakers immensely for their skillset and their talent and what they do.
12:07
SPEAKER_01: But that is part of what I do.
12:10
SPEAKER_01: Bakers don't make ice cream.
12:12
SPEAKER_01: Bakers don't make bonbons.
12:15
SPEAKER_01: you know, it's a very like, and I'm sure some of them do, no disrespect to me.
12:19
SPEAKER_01: Sure, sure, sure.
12:21
SPEAKER_01: But I just, it's like a very limited mindset of like what we were capable of on that show and in general.
12:28
SPEAKER_01: And I think like a lot of pastry chefs don't expand into that savory side of
12:33
SPEAKER_01: cooking as much as they could.
12:35
SPEAKER_01: You know, I know more pastry chefs that can cook than cooks that can bake.
12:40
SPEAKER_00: Yeah, because it's a really kind of different skill set.
12:44
SPEAKER_01: Yeah.
12:45
SPEAKER_01: It's, you know, it's a lot of science.
12:47
SPEAKER_00: It's so much more exacting.
12:48
SPEAKER_00: It's why I'm terrible at it.
12:50
SPEAKER_00: Like I'm like a third of a cup, a half a cup.
12:54
SPEAKER_00: Like I don't have that.
12:56
SPEAKER_00: I can just do this and just getting the crumb right.
12:59
SPEAKER_00: And yeah, it's a lot more exacting.
13:02
SPEAKER_01: Yeah.
13:02
SPEAKER_01: And like you get to a point where like you've made something so many times that
13:05
SPEAKER_01: you're like,
13:06
SPEAKER_01: oh,
13:06
SPEAKER_01: well I know how I can adjust this recipe and still have it turn out.
13:11
SPEAKER_01: And you know, that was a lot of like
13:13
SPEAKER_01: working on the fly and like maybe an ingredient we didn't have.
13:16
SPEAKER_01: It's just like, how do we constantly accommodate the challenges that we're facing?
13:22
SPEAKER_00: Is there something that you made on the show that you were like, I can't believe I did this?
13:32
SPEAKER_01: I mean, you know, spoilers ahead.
13:36
SPEAKER_01: My last dish was probably not my proudest moment.
13:39
SPEAKER_01: It was a little rough and it was like irritating because I was like, I've made this so many times.
13:45
SPEAKER_01: And for some reason that day just did not happen for me.
13:49
SPEAKER_01: Also never use carton egg whites to make meringue.
13:53
SPEAKER_01: I was like, I don't have a lot of time.
13:55
SPEAKER_01: So I just grabbed these carton egg whites and I was like, ooh, they're peaking.
13:58
SPEAKER_01: We're good.
13:59
SPEAKER_01: And then by the end of it, they were like soup.
14:01
SPEAKER_01: So always use fresh egg whites.
14:03
SPEAKER_01: Don't cut corners.
14:04
SPEAKER_01: This is why.
14:05
SPEAKER_01: You lose challenges.
14:07
SPEAKER_00: That's funny because who would know that?
14:09
SPEAKER_01: I mean, I should know that.
14:12
SPEAKER_01: I was all like, I have an hour left.
14:15
SPEAKER_01: Oh my God.
14:16
SPEAKER_01: And it was hard.
14:18
SPEAKER_01: I mean, it was not my proudest moment.
14:22
SPEAKER_01: But I think
14:23
SPEAKER_01: Part of it was like, okay, well, every dog has its day.
14:28
SPEAKER_00: Were you upset?
14:30
SPEAKER_00: I feel like it would be sad and bummer-y.
14:33
SPEAKER_01: Oh, I was incredibly disappointed in myself.
14:37
SPEAKER_01: Yeah.
14:38
SPEAKER_01: I think it was also hard,
14:41
SPEAKER_01: and what I've had the hardest time with post-show is I didn't go home for being the worst.
14:48
SPEAKER_01: I went home for being the second worst.
14:54
SPEAKER_00: um i mean maybe you just went home because you picked the crappy egg whites that's
14:59
SPEAKER_00: a possibility too oh did you have you watched episode five yet no i haven't but
15:05
SPEAKER_01: okay when you do it'll that statement will all make sense um and for those who
15:11
SPEAKER_01: haven't watched go watch it it's very juicy yeah so like yeah so that was a very
15:18
SPEAKER_01: hard pill to swallow
15:20
SPEAKER_00: When you think about what's next, would you do a show like that again?
15:24
SPEAKER_01: Absolutely.
15:25
SPEAKER_01: This space is made for TV.
15:27
SPEAKER_01: We are not radio.
15:29
SPEAKER_01: I want to be in front of as many cameras as I can.
15:31
SPEAKER_01: There was one point during the show where someone was like, why does Jeremy have four cameras on him?
15:35
SPEAKER_01: I'm like, because I'm entertaining.
15:38
SPEAKER_00: I'm going to have to have you come on my show.
15:42
SPEAKER_01: Absolutely.
15:43
SPEAKER_01: Yeah,
15:43
SPEAKER_00: because we're I just well,
15:46
SPEAKER_00: I have this show Taste Buds with Stephanie and it's been picked up for a season two.
15:51
SPEAKER_00: So we're going to start planning that and doing that.
15:54
SPEAKER_00: But that'll be fun.
15:55
SPEAKER_00: I do.
15:57
SPEAKER_00: I do think what I was attracted to about you was so much more your personality and
16:03
SPEAKER_00: what you bring to the table.
16:05
SPEAKER_00: And a lot of times when you're watching food cooking shows,
16:08
SPEAKER_00: sometimes you feel like it's manufactured food.
16:10
SPEAKER_00: Like I knew your point of view.
16:12
SPEAKER_00: I knew who you were.
16:13
SPEAKER_00: I knew you were going to kind of be this a little bit edgier, a little bit funnier, a little bit sassier.
16:19
SPEAKER_00: And that really appealed to me.
16:21
SPEAKER_00: And I think there's like a lot there.
16:23
SPEAKER_00: And if you can add the skill of the pastry piece to it,
16:26
SPEAKER_00: like there's no telling where you could go from here.
16:30
SPEAKER_01: That's the goal.
16:31
SPEAKER_01: I mean, people were like, do you want to win?
16:32
SPEAKER_01: And I was like, I mean, kind of, but also I want to come back again.
16:36
SPEAKER_01: I want to be Miss Congeniality.
16:39
SPEAKER_01: And there's the thing is like that edit of course is like, it's an edit.
16:42
SPEAKER_01: So yes, of course I said everything I said.
16:45
SPEAKER_01: I'm not ashamed.
16:46
SPEAKER_01: Fucking liquid nitrogen.
16:47
SPEAKER_01: Okay.
16:48
SPEAKER_01: But I also said a lot of other things and there was a lot of things on camera that
16:52
SPEAKER_01: weren't shown,
16:52
SPEAKER_01: but I will say at the end of episode five,
16:55
SPEAKER_01: I did get a lot of really good airtime and I was able to like share my like
17:00
SPEAKER_01: point of view and like I had a really good ending message so it's kind of funny
17:04
SPEAKER_01: because like a lot of people on the internet especially Reddit were like Jeremy's
17:08
SPEAKER_01: such a bully Jeremy's so mean and I'm all like I helped Deandra get her bonbons out
17:13
SPEAKER_01: of her mold in fact her and Lindsay wouldn't even have bonbons because they used my
17:17
SPEAKER_01: molds that I brought with me but they're not going to show that yeah
17:22
SPEAKER_00: And you're not supposed to read the comments and I struggle with that because I'm
17:27
SPEAKER_00: obsessed with like every single morsel.
17:29
SPEAKER_00: But I do know that at some point,
17:31
SPEAKER_00: like you just have to go with what you got and try to be because they do edited and
17:38
SPEAKER_00: you can edit things that can look a million different ways.
17:41
SPEAKER_01: Absolutely.
17:43
SPEAKER_01: Um,
17:43
SPEAKER_01: But it was really fun.
17:44
SPEAKER_01: I mean, Ludo and I had a really great on-camera chemistry.
17:48
SPEAKER_01: My friends are like, are you guys in a relationship?
17:50
SPEAKER_01: I mean, he is kind of cute.
17:53
SPEAKER_01: I mean, he's very cute, and he's married, so I'm not like, the scandal would be outrageous.
17:58
SPEAKER_01: And I'm here for it.
18:01
SPEAKER_00: That would be hilarious.
18:02
Right?
18:03
SPEAKER_00: Like, scandal erupts on Food Network show.
18:08
SPEAKER_00: Okay,
18:08
SPEAKER_00: when we think about pastry in town,
18:10
SPEAKER_00: I have to ask you,
18:11
SPEAKER_00: like,
18:12
SPEAKER_00: are there people that are cooking things that you admire or are there bakeries that
18:17
SPEAKER_00: you go to when you're not working that you're like,
18:19
SPEAKER_00: I just need this one thing?
18:24
SPEAKER_01: I haven't really explored too much of the bakery circuit in Minneapolis as much as I should have.
18:31
SPEAKER_01: There is a bakery, I always get the name of it wrong, and I'm sorry.
18:35
SPEAKER_01: She was nominated for a James Beard Award last year.
18:39
SPEAKER_01: Cyrus, Circe?
18:40
SPEAKER_01: Oh, yeah, Circe, yep.
18:43
SPEAKER_01: Oh, yeah, Circe, okay, great.
18:44
SPEAKER_01: Yeah, I've been there a couple times.
18:47
SPEAKER_00: Cafe Cirice, Cirice, that's it, Cafe Cirice, yep.
18:50
SPEAKER_00: And her name is Sean McKenzie, and she's amazing.
18:53
SPEAKER_01: She's lovely.
18:53
SPEAKER_01: I met her.
18:54
SPEAKER_01: I interviewed with her.
18:56
SPEAKER_01: I could not do that Chilean bread baking shift.
19:00
SPEAKER_01: But I did appreciate the time.
19:01
SPEAKER_01: But her food was delicious.
19:03
SPEAKER_01: I really enjoyed there.
19:06
SPEAKER_01: That's like the only bakery I've been to.
19:09
SPEAKER_00: I want you to go to Launi Bread on Lake Street.
19:15
SPEAKER_00: It's cute.
19:16
SPEAKER_00: It's pink.
19:18
SPEAKER_00: And
19:20
SPEAKER_01: Oh, I always try to go there.
19:21
SPEAKER_01: They have the oddest hours.
19:23
SPEAKER_01: They're not open on Sundays.
19:26
SPEAKER_00: Possibly they're not, because they're kind of family people, maybe.
19:31
SPEAKER_00: But it is worth seeking out.
19:32
SPEAKER_00: The response there feel very different, otherworldly, and fantastic.
19:41
SPEAKER_00: And it's all about the heritage grain.
19:44
Okay.
19:45
SPEAKER_00: So I think you would kind of appreciate it because there's like a nuttiness to it,
19:50
SPEAKER_00: a maple-iness to it that,
19:53
SPEAKER_00: I mean,
19:53
SPEAKER_00: those croissants are crazy good.
19:55
SPEAKER_00: And I've had a lot of croissants in my life.
19:57
SPEAKER_01: Me too.
19:58
SPEAKER_00: They're so cheap.
20:01
SPEAKER_00: Yes.
20:01
SPEAKER_00: And so delicious.
20:02
SPEAKER_00: And an almond croissant can be just like life-changing.
20:06
SPEAKER_00: Yes.
20:07
SPEAKER_00: Have you had Diane Mua's almond croissants or her pistachio-filled croissants?
20:12
SPEAKER_00: Yes.
20:13
SPEAKER_01: I have not.
20:13
SPEAKER_01: She just opened a place, right?
20:15
SPEAKER_01: Diane's place?
20:16
SPEAKER_01: Yeah.
20:17
SPEAKER_00: Also,
20:17
SPEAKER_00: I would highly recommend just really,
20:22
SPEAKER_00: I'm trying to,
20:23
SPEAKER_00: like,
20:23
SPEAKER_00: she has a lot of savory pastry that I think I would appreciate.
20:29
SPEAKER_01: Yeah, I'm here for.
20:30
SPEAKER_01: And it looks like it does lunch, too, so it looks like a really cute spot.
20:33
SPEAKER_01: Yeah, it does.
20:34
SPEAKER_01: I was like, it's all about time in this industry.
20:37
SPEAKER_00: I know, and you work so much, so let's talk about, like, where, if you have a day off,
20:42
SPEAKER_00: and you can have your perfect day in the Twin Cities, what would you do?
20:47
SPEAKER_01: Oh, well, right now, I really want to go to this Keith Haring exhibit at the Walker.
20:51
SPEAKER_01: It's good.
20:52
SPEAKER_01: I've heard it's great.
20:54
SPEAKER_00: There's a lot of dicks.
20:56
SPEAKER_01: I love a lot of dicks.
20:58
SPEAKER_00: Full of dicks.
20:59
SPEAKER_00: You're going to love it.
20:59
SPEAKER_01: It's going to remind me of my youth.
21:04
SPEAKER_01: Yeah,
21:04
SPEAKER_01: so,
21:05
SPEAKER_01: like,
21:05
SPEAKER_01: I mean,
21:06
SPEAKER_01: I am all about,
21:07
SPEAKER_01: like,
21:07
SPEAKER_01: a kilo of coffee,
21:09
SPEAKER_01: let's go to a museum,
21:11
SPEAKER_01: just stroll around.
21:12
SPEAKER_01: You know, I just want to have a nice leisurely day.
21:15
SPEAKER_01: I have a hammock in the backyard,
21:16
SPEAKER_01: and the weather's been nice,
21:17
SPEAKER_01: so I'm just like,
21:18
SPEAKER_01: I don't need to do a lot.
21:19
SPEAKER_01: It's pretty chill here, and that's one of the reasons I enjoy it, because I'm all like, okay.
21:25
SPEAKER_01: I mean, I also enjoy a lot of hustle and bustle.
21:27
SPEAKER_01: I live in New York or Brooklyn,
21:28
SPEAKER_01: so it's like,
21:30
SPEAKER_01: if there is a show in town that's touring,
21:32
SPEAKER_01: I'll,
21:33
SPEAKER_01: like,
21:33
SPEAKER_01: absolutely go to a show.
21:34
SPEAKER_00: yeah i um when i was in the last time i was in brooklyn was in a wedding and i was
21:41
SPEAKER_00: wearing this like khaki colored sheath dress and it was so hot i profusely sweat
21:47
SPEAKER_00: through the entire dress and it like stained oh no
21:52
SPEAKER_00: So I kind of like, it wasn't just like belly sweat or sweat.
21:59
SPEAKER_00: It was just all over.
22:01
SPEAKER_00: And I will always think of that when I think of Brooklyn now.
22:07
SPEAKER_01: Yeah.
22:07
SPEAKER_01: I mean, if it's not the heat, it's the smell in the summer.
22:10
SPEAKER_00: That's exactly right.
22:12
SPEAKER_00: Okay, Jeremy, we've had a fun time today, a fun chat.
22:17
SPEAKER_00: I am looking forward to seeing you again.
22:19
SPEAKER_00: I know Jason said he thought he would have you on again because he was really delighted by you.
22:24
SPEAKER_00: And he does this thing on Tuesdays where he calls it girls night where we go to dinner sometimes.
22:29
SPEAKER_00: I'm going to make sure that we come and see you at 801 Fish.
22:33
SPEAKER_01: Absolutely.
22:34
SPEAKER_01: And I work Tuesdays.
22:35
SPEAKER_01: So you let me know ahead of time and I'll be there.
22:37
SPEAKER_00: Okay, excellent.
22:37
SPEAKER_00: And then you can maybe sit down with us and we can chat.
22:40
SPEAKER_01: Yeah.
22:41
SPEAKER_01: Give me some desserts.
22:42
SPEAKER_00: Yes.
22:43
SPEAKER_00: You know, desserts.
22:44
SPEAKER_00: Thank you so much for being our guest.
22:46
SPEAKER_00: And I will follow up with you on some other opportunities coming in the future.
22:50
SPEAKER_01: Awesome.
22:50
SPEAKER_01: Thank you so much.
22:51
SPEAKER_00: Thanks, Jeremy.
22:52
SPEAKER_00: All right.
22:52
SPEAKER_00: Bye-bye.