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Netflix Is Eating Something: Brand New Netflix Cooking Show · Artists on Artists on Artists on Artists

0:04
Speaker 1: Welcome back to Artists on Artists on Artists on Artists.
0:07
Speaker 1: This week we talked to the creative forces behind the
0:12
Speaker 1: Netflix cooking show Netflix Is Eating Something.
0:16
Speaker 2: Netflix has a great, incredibly diverse and interesting stable of
0:22
Speaker 2: shows from Netflix is doing Something to Netflix and singing Something.
0:26
Speaker 2: Now they're making a foray into food and this show
0:31
Speaker 2: is certainly should be able to be spicy.
0:34
Speaker 3: You've heard of Top Chef, you've heard of Is It Cake,
0:38
Speaker 3: but you have yet to hear of the wacky antics
0:41
Speaker 3: of Netflix Is Eating Something.
0:44
Speaker 4: So let's see who will be chopped on the process
0:48
Speaker 4: block today.
0:49
Speaker 5: Let's listen in.
0:53
Speaker 1: Okay, I'm loving the craft services they have for us,
0:57
Speaker 1: Are you kidding me?
0:58
Speaker 2: Look very wonderful, absolutely wonderful, Loving all the Snacksia. They
1:02
Speaker 2: really put out a nice charcouterie, didn't they really really nice?
1:05
Speaker 1: Sheeeze its trail mixed goldfish. Come on, I'm sold.
1:10
Speaker 5: I'm sold, sold, Wrap me up, I'm sold.
1:14
Speaker 2: How many scallions? How many scallions would you give everyone
1:17
Speaker 2: knows on our show, Netflix Is Eating Something? You rank
1:19
Speaker 2: something in scallions? How many scallions would you give her
1:23
Speaker 2: off for the races? How many scallions would you give
1:26
Speaker 2: this beautiful charcotery board.
1:29
Speaker 1: Well, speaking as myself and not as my sister, I
1:34
Speaker 1: would give this charcoteri board eight out of four scallions.
1:39
Speaker 2: I would give it.
1:40
Speaker 6: I would similarly give it seven out of four scallions
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Speaker 6: and one capreisee, which means an extra star.
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Speaker 2: Yes, yes, seven out of four scallions. And of course
1:51
Speaker 2: everybody knows that if you give it four out of
1:53
Speaker 2: four scallions, that means it's bad. You can't set the
1:55
Speaker 2: actual number of the scallions that are because in cooking
1:58
Speaker 2: you always have to have more than you need, so
2:00
Speaker 2: you have to have more numbers. So if you get
2:02
Speaker 2: close to five, that's obviously the best. Four is bad,
2:06
Speaker 2: and then less that means.
2:07
Speaker 4: Your doubt out of business is personality points.
2:11
Speaker 2: Yes, yes, yes, yes, yes wonderful.
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Speaker 1: That's the miss congeniality of the food world.
2:16
Speaker 2: Yes yes, yes, capraisey is the miscongeniality of old foods.
2:20
Speaker 1: Caprazality.
2:21
Speaker 2: Yes nothing much but oh very friendly, dish, very friendly.
2:25
Speaker 2: Shall we go run and start? Shall we go round
2:26
Speaker 2: and talk about it?
2:27
Speaker 3: Give it one out of ten scallions?
2:30
Speaker 2: Thanks for showing up. I can't believe, By the way,
2:32
Speaker 2: he just showed up. By the way, he just walked eight.
2:35
Speaker 3: I was riding my hog to the studio. It's the
2:40
Speaker 3: only way I get around these days.
2:42
Speaker 1: God, mister Grumpy always on his hog again.
2:46
Speaker 3: That's right. My name is mister Grumpy and pessional cook.
2:51
Speaker 6: That hog smells like sausage. Do you force it to
2:53
Speaker 6: smell like sausage.
2:55
Speaker 3: My motorcycle does smell like sausage. It's convertible, so you
2:58
Speaker 3: can cook meat on your motorcycle. And I've got a
3:02
Speaker 3: little hog in the back, which is fun. It's my pig.
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Speaker 2: It's wonderful to see you, mister Grumpy. As we all know,
3:07
Speaker 2: I think we should start with you. I mean people
3:08
Speaker 2: should know you, mister Grumpy. You are obviously you're the
3:11
Speaker 2: CEO and creator of Dick's Last Resort, the restaurant.
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Speaker 3: What they mean to you, and CEO creator and head
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Speaker 3: chef for thirty years in the business. It's where I
3:21
Speaker 3: came up. I studied under one of the great French chefs,
3:25
Speaker 3: Jean bard Goudyard, for years, and he was mean to me,
3:29
Speaker 3: made me cry, and I learned the essentials of being
3:31
Speaker 3: a mean grumpy chef. So the Moniker, mister Grumpy stuck.
3:35
Speaker 3: My real name is Jonathan Grumpe. Uh but I mister stuck.
3:41
Speaker 3: And why don't you all shove it in your pie
3:42
Speaker 3: holes that someone show his magnets, someone selling his magnets. Yeah,
3:49
Speaker 3: you guys shoving your pie shop exactly. Hey, you guys
3:57
Speaker 3: got to get in that business. I've been telling you.
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Speaker 3: I been trying to help each of you out, starting
4:00
Speaker 3: with your own magnets, but it doesn't seem to stick. Yeah.
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Speaker 3: I'm a chef. That's mean, that's got a lot of
4:06
Speaker 3: catch phrases. And I'm very memorable. People love my gifts,
4:09
Speaker 3: people love my little videos. Uh yeah, so that's me.
4:13
Speaker 3: I'm excited to be on the show. I'm really excited
4:15
Speaker 3: to see what the talent brings. I'm excited to bring
4:17
Speaker 3: out the best in people. And if they don't deliver,
4:19
Speaker 3: I won't be up to the par I'm not gonna
4:21
Speaker 3: be convinced unless it's good. I'm not gonna be convinced
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Speaker 3: unless it's top notch. I'm not gonna just sit here
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Speaker 3: and let people walk all over me. No, you got
4:28
Speaker 3: to bring your a game, and if it's bet, you're
4:30
Speaker 3: out of here. A B is an F to me,
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Speaker 3: So that's a little grumpy spiel. Little Hey, shove it
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Speaker 3: in your pie hole. Why don't you suck a little fat?
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Speaker 2: Okay, I sho like that magnet as much as like
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Speaker 2: the other ones. Suck a little one is a weird
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Speaker 2: little magnet for me. I don't quite like it. Hey,
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Speaker 2: it's what the people love. Okay, I understand. I understand
4:56
Speaker 2: by the way I'm.
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Speaker 3: Covered in tattoos.
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Speaker 2: Anyway, continue, yes, yes, yes, yes, Well I'll introduce myself
5:01
Speaker 2: real quick. I'm executive producer also a judge on the
5:04
Speaker 2: show Netflix is Eating Something. My name is Oliver James,
5:07
Speaker 2: and you might know me as the winter Clothing chef.
5:11
Speaker 2: I love to make clothes covered in winter clothing. I
5:14
Speaker 2: always wear a big Parker, I always wear big snow
5:17
Speaker 2: pants and I make something in the oven. It makes
5:18
Speaker 2: a little hot It's fun, you know, it's fun. I
5:22
Speaker 2: love it. I love making little things on a little
5:24
Speaker 2: cottage in Manchester. I love hanging out over there, and
5:27
Speaker 2: it's really fun to be here and I'm having a
5:28
Speaker 2: really wonderful time. I've also been involved with I called
5:33
Speaker 2: Eating Across the Globe, which is a show where I
5:35
Speaker 2: found a lot of really beautiful, interesting chefs and tiny
5:37
Speaker 2: little stores all across the world, and I've brought them
5:40
Speaker 2: here on the show, and many of them are going
5:43
Speaker 2: to be honest, have gotten out already. But I'm very
5:45
Speaker 2: excited for them because I really like to represent the
5:48
Speaker 2: tiny chef, the weird chef, the interesting chef. So it's
5:51
Speaker 2: really fun to be here.
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Speaker 3: I say, I love that show, But I was just
5:54
Speaker 3: very distracted by how hot you were in all these places.
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Speaker 3: I mean, you've stuck to wearing winter clothes and some
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Speaker 3: of the hotest places. You really did.
6:01
Speaker 2: We certainly did. We did a whole season in Nairobi,
6:03
Speaker 2: and I did certainly get the hydration and heat stroke
6:05
Speaker 2: and it was very interesting.
6:07
Speaker 1: But your review of the hospital food they took you
6:09
Speaker 1: to after you got heat stroke was some of the
6:12
Speaker 1: best television I've seen.
6:14
Speaker 2: Yes, And if you notice, it is a little easter
6:16
Speaker 2: egg if you watch the rest of the season. So
6:18
Speaker 2: that happened on episode four, I went to the hospital,
6:20
Speaker 2: and that and episode five through eight we still shoot.
6:23
Speaker 2: And when I went to the hospital, they got those
6:25
Speaker 2: big hospital scissors and they cut through my parka. And
6:28
Speaker 2: if you watch the rest of the season, you can
6:30
Speaker 2: see that the parker was stitched and it didn't quite
6:34
Speaker 2: You can just look really close and you can see
6:35
Speaker 2: that my Parker had been ripped in half at some point.
6:38
Speaker 2: It's really fun that stitched with a slim gym. It
6:40
Speaker 2: was stitched with beef. Yes, slimjym. It was quite interesting
6:43
Speaker 2: on a safari in Nairobi.
6:45
Speaker 3: That the Kenyans did that. Very interesting. They just to
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Speaker 3: stitch it with an American beef product that isn't really
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Speaker 3: found anywhere else in the world.
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Speaker 1: Yeah, seems like a personal insult to you.
6:56
Speaker 2: Actually, it might have had like kind of a kick
6:58
Speaker 2: me sign. If you put bee put someone's best and
7:01
Speaker 2: you throw them into a safari, certainly is kind of
7:03
Speaker 2: like an eat me vibe, you know what I mean.
7:05
Speaker 2: And that's good, Yes it is. It is my producers.
7:08
Speaker 2: What I like to say, they are my foes, they
7:09
Speaker 2: are my enemies, and that's what I like to bring
7:11
Speaker 2: to this as well. If we have a certain amount
7:14
Speaker 2: of animosity, it brings a really wonderful show.
7:16
Speaker 3: Absolutely, I gotta say no, but people that are doubting
7:19
Speaker 3: him and doubting you, you know, I just gotta say,
7:21
Speaker 3: you bring the game. You bring the a game. Every
7:23
Speaker 3: meal I've had from you, is top teller. Do not
7:25
Speaker 3: write him off. This guy knows how to make you
7:27
Speaker 3: feel warm in a cold place. I've had some of
7:29
Speaker 3: the best meals in your cottage and I and I stand.
7:32
Speaker 2: By you, thank you and love to have you back.
7:33
Speaker 2: We just got a new fireplace. It's much bigger and
7:35
Speaker 2: it's very cozy.
7:37
Speaker 3: That fireplace originally was tiny, and I don't think I'll
7:40
Speaker 3: be coming back.
7:41
Speaker 2: Okay, Well, what I'm telling you is changed. Did you
7:44
Speaker 2: like it? It was tiny?
7:45
Speaker 3: It's tiny, and I like that.
7:47
Speaker 2: I don't okay, yes, so you want to like it now?
7:49
Speaker 2: You will like it now?
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Speaker 3: Yeah, it was tiny and fat. I love tiny, little
7:53
Speaker 3: fat things.
7:54
Speaker 2: Okay, wonderful. Well we should have you two introduce yourselves.
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Speaker 1: Well, of course it's okay. Hi. My name is Sally
8:02
Speaker 1: Risotto and.
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Speaker 5: I am Linda Risto, and you may, of.
8:07
Speaker 1: Course know us from our Food Network show The Risto
8:11
Speaker 1: Si Sisters. We are twins, but we don't use that
8:16
Speaker 1: in the marketing.
8:18
Speaker 3: Interesting, you guys don't use that in the marketing. What
8:20
Speaker 3: was that choice?
8:21
Speaker 1: Like, Well, people don't trust twins, so we wanted to
8:24
Speaker 1: make it. We wanted to leave it some ambiguity.
8:28
Speaker 5: Was the choice of scientific study.
8:30
Speaker 2: But what was the choice, Like, what did it feel
8:32
Speaker 2: like to make that choice?
8:34
Speaker 3: I'm wondering more about the emotional toilet.
8:38
Speaker 1: You know, the choice felt sort of like a dagger,
8:41
Speaker 1: but the choice was over it sort of felt like money.
8:46
Speaker 6: Was that the way I feel like any time you
8:48
Speaker 6: have choice is choosing something that to ignore something up
8:51
Speaker 6: a part of you, an innate part of.
8:54
Speaker 5: You, always feels a little like a dagger. Yes, like
8:57
Speaker 5: an onion knife.
9:00
Speaker 2: Understood. So talk to me sometimes to memorize who you
9:04
Speaker 2: each of you is. Could you could you tell us
9:06
Speaker 2: how we how we can tell you a part your identical.
9:07
Speaker 2: You wear the same clothes, they were the same big
9:09
Speaker 2: chef hats too.
9:12
Speaker 1: Well, my arms are longer, okay, and I blink.
9:17
Speaker 3: Faster okay, awesome, So it's kind of like.
9:22
Speaker 1: It was louder and.
9:26
Speaker 5: My vagina is tight.
9:28
Speaker 2: Okay.
9:28
Speaker 3: I'm not gonna check that, not gonna check.
9:31
Speaker 1: But that's that's the funny. That's so funny because that
9:34
Speaker 1: is the easiest way to tell That is the easiest
9:36
Speaker 1: way to.
9:37
Speaker 3: Tell us apart. Did you guys find that I'm very
9:41
Speaker 3: interested to hear.
9:44
Speaker 1: He would get it, mister grumpy, mister boy mister pee boy.
9:49
Speaker 1: That's what they should call you group pea boy.
9:52
Speaker 5: I love that, Sis.
9:53
Speaker 6: I'll tell you we, Sally and I, it's like we
9:56
Speaker 6: are off our rocker because we you know, we started
9:59
Speaker 6: on Food Network and Netflix is giving us a whole other,
10:03
Speaker 6: a different morality clause that we could talk about things like.
10:06
Speaker 5: My tight batge, you know what I mean.
10:08
Speaker 4: I'm sure they're going to edit it out, but it
10:10
Speaker 4: feels so freeing to not because you know, Sally and I,
10:13
Speaker 4: we travel Italy on our show on Food Network and
10:17
Speaker 4: we look for our dead father in Risotto.
10:20
Speaker 3: Recipes, and one of the most captivating shows I've ever seen.
10:25
Speaker 3: You guys are trying to find your dead father in
10:27
Speaker 3: Risota recipe.
10:28
Speaker 2: It is an exploration on grief. I mean, what I
10:30
Speaker 2: love about it is that is that he had a
10:33
Speaker 2: very specific type of grain that he sold right back
10:35
Speaker 2: in the day. And that's why you wondered if it
10:37
Speaker 2: was it was a brand newly had with very specific
10:39
Speaker 2: Italian chefs. Yeah, this brand of versotto he.
10:43
Speaker 1: Patented the finger grain, which is a grain so big
10:46
Speaker 1: and fat it looks like a finger. And so we
10:49
Speaker 1: were looking for there's this restaurant, there's this chef named
10:55
Speaker 1: Mario and he cooks on the bluff of a cliff
10:58
Speaker 1: and you can only reach him once a day. And
11:01
Speaker 1: so it's about our journey.
11:03
Speaker 3: Of once a day. Isn't that crazy? I gotta say
11:06
Speaker 3: once a day?
11:07
Speaker 2: Is you know?
11:07
Speaker 3: That's three hundred and sixty five attempts.
11:09
Speaker 2: But mister grumpy, no, I've been there before. I've tried it.
11:12
Speaker 2: It's very difficult. Once a day and there's only an
11:14
Speaker 2: eight hour window to get to it. It's very difficult.
11:17
Speaker 1: And that's what that's the main difference between Italy and America. Right,
11:20
Speaker 1: it's once a day, but that's an only that's only
11:22
Speaker 1: an eight hour window. We're here. It's like you go
11:24
Speaker 1: to the cheesecake factory. Things are open for fourteen, fifteen, sixteen,
11:28
Speaker 1: seventeen hours at a time.
11:29
Speaker 2: So it was a little bit differently.
11:31
Speaker 1: Yes, yes, of course, of course, you know.
11:34
Speaker 5: It's it's funny.
11:35
Speaker 6: I mean we were naturally Sally and I were naturally
11:37
Speaker 6: doing it on the road on our own until Anthony
11:40
Speaker 6: Bourdain found us crying over a bowl of rice and
11:43
Speaker 6: he said, you girls. Before he passed, he said, you
11:46
Speaker 6: girls need to deal with Food Network. So we've been
11:49
Speaker 6: starlets ever since.
11:51
Speaker 1: Yeah, he made the intro.
11:52
Speaker 3: Yeah, yeah, I love the show. I think it's so interesting.
11:55
Speaker 3: It's one of the most gripping. It's an A plus
11:57
Speaker 3: show for me. It's one of the most gripping shows
11:59
Speaker 3: in the world. I love how open and close it is.
12:01
Speaker 3: You guys are looking for a very specific, giant piece
12:04
Speaker 3: type of risotto, and there's only one guy in Italy
12:07
Speaker 3: that sells it. It's very clean. You guys are looking
12:10
Speaker 3: for your father. You kind of find your father immediately.
12:12
Speaker 1: And we find our father, and then we spend the
12:14
Speaker 1: next eight episodes finding ourselves, you know.
12:17
Speaker 2: And I must say too, I think it's wonderful that
12:19
Speaker 2: your father was able to patent a grain. I have
12:23
Speaker 2: frequently think anyone could do it, nobody else. I mean
12:26
Speaker 2: I really thought, you know, one time I tried to
12:27
Speaker 2: patent tradishes and I was met with such mockery and
12:31
Speaker 2: punished and punishment. I was met with mockery and punishment.
12:34
Speaker 2: It was really difficult for me. And I'm just very
12:36
Speaker 2: jealous of your father in many ways, because that's such
12:38
Speaker 2: a wonderful thing, you know, to patent to grain.
12:41
Speaker 5: It was a different time back then.
12:42
Speaker 2: Yes, yes, yes, dot.
12:45
Speaker 1: Com boom, but for pasta. Like that's what was happening
12:48
Speaker 1: in Italy. People were snatching up grain patents one by
12:51
Speaker 1: one by one by one by one, and it was
12:53
Speaker 1: sort of this race to the top to see and
12:56
Speaker 1: then of course the bubble burst and every pasta had
12:58
Speaker 1: been claimed. People were left with door shetty like.
13:02
Speaker 2: No I remember left because I remember, I actually remember
13:04
Speaker 2: this as news because Donald tell Versaci actually ended up
13:07
Speaker 2: getting elbow pasta. Yes, yes, didn't she wanted and she.
13:16
Speaker 5: Got the worst one. She got the worst one.
13:18
Speaker 6: And I'll say, what's so interesting about us and this
13:21
Speaker 6: whole table of chefs right here is that there's a
13:23
Speaker 6: story behind it.
13:24
Speaker 3: Right.
13:24
Speaker 5: We're not just chefs, right, we're personality chefs. And that's
13:27
Speaker 5: what we are looking for. That's what our competition is
13:30
Speaker 5: looking for. We are looking for the story behind the
13:35
Speaker 5: chef in Netflix is eating something.
13:37
Speaker 1: Yes, exactly, and we should get into, you know, viewers
13:41
Speaker 1: are going to see on February eighteenth, what this show
13:44
Speaker 1: has to offer. But what is this show? Why is
13:48
Speaker 1: this different than other shows? And I think it's exactly
13:51
Speaker 1: what my sister was saying. We are less looking for
13:54
Speaker 1: food and more looking for a story. Right. It is
13:59
Speaker 1: equal parts food and the moth. So what we're looking
14:03
Speaker 1: for is a chef who can do both right, who
14:06
Speaker 1: can who can tell that song inside of them in
14:10
Speaker 1: a specific time limit, in a specific way, and still
14:14
Speaker 1: come out with a recipe outside that's eatable.
14:16
Speaker 2: But I must say, yes, they are bringing their story,
14:18
Speaker 2: they are bringing their food, but they are also walking
14:20
Speaker 2: into an exciting environment, which we're calling the stove Dome.
14:24
Speaker 2: And it's very wonderful. We all love the stove Dome.
14:26
Speaker 2: It's quite as set the lights are. They move a lot.
14:29
Speaker 2: It's very exciting.
14:31
Speaker 1: They're all controlled by the log.
14:34
Speaker 2: We don't really quite know what's happening in there. You
14:36
Speaker 2: don't know how they do it, but the lights move
14:37
Speaker 2: around like they have minds of their owns.
14:40
Speaker 3: I want you guys to picture legends of the Hidden Temple,
14:43
Speaker 3: Final level, and that's kind of the stove dome esthetic.
14:47
Speaker 3: That's kind of the stove but with robots. It's exciting,
14:50
Speaker 3: it's eccentric.
14:51
Speaker 2: It's so frazy and a reminder.
14:52
Speaker 5: For everyone, it is the stove Dome brought to you
14:55
Speaker 5: by Honda.
14:55
Speaker 2: We have to say that it's brought to you by Honda,
14:58
Speaker 2: and one of the stoves moves, and we don't tell
15:00
Speaker 2: you which one.
15:01
Speaker 3: It goes up and down, so basically just to run
15:04
Speaker 3: it down so far, every guest will come in and
15:07
Speaker 3: they will be having to cook a dish while telling
15:10
Speaker 3: a ten to fifteen minute mofleg story. But one of
15:13
Speaker 3: the stoves move around and they don't know which one
15:16
Speaker 3: it's gonna be.
15:18
Speaker 2: The lights are interesting too.
15:20
Speaker 3: The lights are interesting too.
15:22
Speaker 1: And the important thing about about the stove that moves
15:25
Speaker 1: is there is a challenge round where you got to
15:28
Speaker 1: go catch it right and if you can't get your
15:31
Speaker 1: food inside the stove by the time the Touchstone Chef
15:38
Speaker 1: reaches the finish line, which we'll get into the Touchstone Chef.
15:41
Speaker 3: There's a Touchstone Chef and there's a couple of Keystone chefs,
15:44
Speaker 3: then we should also.
15:45
Speaker 6: Wish we also have to say that the catching the
15:49
Speaker 6: stove is brought to you by one of our executive
15:51
Speaker 6: producers who was the executive producer of Wipeout, and you're
15:54
Speaker 6: going to see a huge portion of that show is
15:57
Speaker 6: influenced by wipe Out.
15:59
Speaker 3: And that's where is it cake tie and comes in.
16:02
Speaker 3: Every aspect of Wipeout might be also made of cake
16:06
Speaker 3: and a part of it will be the keystone players
16:08
Speaker 3: figuring out which item is food and which item is
16:12
Speaker 3: a bounce thing that you can use to get to
16:13
Speaker 3: the next level of the course.
16:15
Speaker 2: I cannot wait for you to see this one episode
16:17
Speaker 2: where this beautiful, wonderful tie chef has to take a huge,
16:21
Speaker 2: huge pan full of this delicious basil dish and he
16:26
Speaker 2: tries to jump on a big ball to get to
16:28
Speaker 2: the other side, but the ballins of being cake and
16:30
Speaker 2: he falls right through. And it's very sad because this
16:34
Speaker 2: meant everything to him, right this this whole.
16:36
Speaker 3: He was a refugee. It was refugee. One of my
16:39
Speaker 3: favorite stories, wonderful story.
16:42
Speaker 5: Did he fall into that red velvet cake tear drop?
16:46
Speaker 2: It was crazy.
16:47
Speaker 1: It's crazy, sactor. You hear their their moth storytelling round
16:51
Speaker 1: the initial round, right, you get really attached to them
16:54
Speaker 1: and you get really attached to them as people, which
16:56
Speaker 1: makes it so hard when they fall into the wipeout cake.
17:00
Speaker 2: Well, and that's why we have allowed the audience, because
17:02
Speaker 2: there is a live studio audience on balconies very high up.
17:06
Speaker 2: They're very very tough too, and.
17:07
Speaker 3: Those like the cal This is such an interesting aspect
17:12
Speaker 3: we've kind of brought back the live studio audience, kind
17:15
Speaker 3: of like a Shakespearean but high up. They have food
17:18
Speaker 3: items and they can choose whether to throw or toss. Yes,
17:21
Speaker 3: throw maneuver is an enticing one. You don't like your
17:24
Speaker 3: opponent and you want to take them down. It's almost
17:26
Speaker 3: like throwing tomatoes. A toss is a helpful move. You
17:30
Speaker 3: can give them an ingredient they desperately need.
17:33
Speaker 2: In the case of our beautiful tie man, right, we
17:35
Speaker 2: have the opportunity.
17:37
Speaker 3: The audience absolutely beautiful time.
17:39
Speaker 2: Which is symmetrical face down to a tee, but what
17:42
Speaker 2: I must say, also beautiful singing voice. The audience has
17:45
Speaker 2: the ability to use the cake claw, but they can
17:47
Speaker 2: only use it on one contestant, so they could We
17:49
Speaker 2: have a big claw hanging out right by the lights,
17:51
Speaker 2: and you can. It grabs you out of the cake
17:53
Speaker 2: and it allows you to continue. And I do not
17:56
Speaker 2: think they use it for the time man. I don't
17:57
Speaker 2: think they liked him. I don't know why, but but
18:00
Speaker 2: you have that ability as well. The audience is very important, very.
18:03
Speaker 1: Important, very important, very important. The audience.
18:06
Speaker 6: This show has a little bit for everyone, because sure
18:09
Speaker 6: this is what you see every week is like a
18:11
Speaker 6: wipeout type of uh obstacle course. But then every four
18:18
Speaker 6: weeks we have a simple cooking challenge where we're on
18:21
Speaker 6: a sound stage in Burbank and then each contestant has
18:23
Speaker 6: to make a soup and it's just a simple episode.
18:26
Speaker 3: Totally completely changed, no talking, no talking.
18:29
Speaker 6: No talking, because that is where I really EPI Yeah,
18:32
Speaker 6: that's where we really get to like, uh, we're gonna
18:35
Speaker 6: have We're gonna have the contestants is a little promo.
18:37
Speaker 5: They have to make an Italian wedding soup. Yes, and
18:40
Speaker 5: and this is and and here they are.
18:42
Speaker 6: They're gonna be looking for the clause, they're gonna be
18:44
Speaker 6: looking for the Honda brought to you by Honda stove Dome.
18:48
Speaker 5: But then it's just about the food.
18:50
Speaker 3: So that's I think the beautiful dichotomy of this show
18:53
Speaker 3: is beautiful. We're throwing these people, these chefs, these wanna
18:57
Speaker 3: be chefs, into an environment where the never know what's
19:01
Speaker 3: going to happen, and that is what I'm so excited for.
19:04
Speaker 3: We have four hundred and fifty six chefs competing for
19:09
Speaker 3: this title, so it's extremely fun, it's amazing, And we
19:13
Speaker 3: get a little tie in with a fun game we love,
19:17
Speaker 3: love love.
19:17
Speaker 2: Calledid Squid Game. Yes, we love Squid Game.
19:20
Speaker 1: Yes, yes, And that is weeks twelve through eighteen of
19:24
Speaker 1: the show, and so we do take a little detour.
19:27
Speaker 1: It's sort of a cross promotion for the Squid Game
19:31
Speaker 1: reality shit series, which so we have some bleed over
19:34
Speaker 1: of course, which is a great thing about Netflix is
19:37
Speaker 1: there's so many people within the universe that you can
19:41
Speaker 1: work through.
19:42
Speaker 5: Yes, oh, I cannot wait.
19:44
Speaker 6: Week six, we get into the Suits challenge, where the
19:48
Speaker 6: entire cast of Suits comes out and they try to
19:51
Speaker 6: make a brownie that looks like a briefcase.
19:55
Speaker 2: Yes, I'm really grateful we got the whole cast. And
19:57
Speaker 2: Megan's a dear friend and I am making her private
20:00
Speaker 2: meals every day for the rest of our life because
20:03
Speaker 2: you love as a favor. I'm doing her a favor.
20:05
Speaker 2: She's she's doing me a favor of being in the show.
20:08
Speaker 2: So really wonderful, and I love being able to use
20:10
Speaker 2: my professional context for this. You know, it's it's it's
20:12
Speaker 2: good and I think it's good. And I don't think
20:13
Speaker 2: it's going to burn me, of course, of course, of course,
20:15
Speaker 2: of course I don't think it's going to burn me.
20:17
Speaker 2: I think this is going to be fine. You know,
20:19
Speaker 2: I think I would I do love to be burned.
20:22
Speaker 2: Well maybe I mean not on my podcast, but yes,
20:25
Speaker 2: I would like to talk as well about the cuisine.
20:27
Speaker 2: Every week we pick a different kind of cuisine and
20:28
Speaker 2: it's a very interesting way we pick it. Right, does
20:30
Speaker 2: anyone want to discuss that? I mean, it's very It's
20:33
Speaker 2: not just your typical spin a wheel, right, It's no,
20:36
Speaker 2: it's it's what one of us is hungry for. It's
20:40
Speaker 2: usually it's.
20:42
Speaker 3: Spit a what do you want? So what we do
20:45
Speaker 3: is we spit a wheel, it has one of our names,
20:47
Speaker 3: and then one of us just thinks until we land
20:50
Speaker 3: on the cuisine that we like.
20:51
Speaker 1: Yes, And the thing is it has to be authentic
20:54
Speaker 1: to what you're actually craving at that moment, and you're
20:57
Speaker 1: hooked up to a lie detector test so that we
21:00
Speaker 1: know if you're lying about craving that thing.
21:03
Speaker 3: So, now this is an interesting part of the show
21:05
Speaker 3: that we weren't supposed to talk about. What we will.
21:08
Speaker 3: We can get eliminated if we're lying. We as the.
21:11
Speaker 1: Judges were judges and executive producers can be eliminated.
21:15
Speaker 2: We signed an oath yes, we did.
21:17
Speaker 6: This is the first reality show, even past foods reality shows,
21:21
Speaker 6: where the judges can be eliminated.
21:25
Speaker 2: I'm not nervous about it at all. I think it's
21:27
Speaker 2: very fun. I think it's wonderful keeps us honest.
21:29
Speaker 6: And also, I'll say this, we all four of us
21:31
Speaker 6: here at this table. I think I've eaten enough meals
21:33
Speaker 6: with everyone here. We all have dead mouth. I can
21:36
Speaker 6: eat a hallapago covered in sour patch kids, and I
21:39
Speaker 6: won't taste anything.
21:41
Speaker 5: So you so what I'm craving is going to be interesting?
21:45
Speaker 1: Yes, and you know it's a nightmare for the prop
21:47
Speaker 1: department of course, who actually they describe it as a nightmare.
21:50
Speaker 1: I describe it as something interesting. They have to prepare
21:54
Speaker 1: for all scenarios of what we could crave, right, so
21:58
Speaker 1: they have to be making you know, oh, Italian, tai Japanese,
22:02
Speaker 1: American barbecue. You know, they have to cover all of
22:06
Speaker 1: their bases so that if one of us tells our
22:09
Speaker 1: truth of you know what I'm craving, uh, Nordic pickled fish,
22:14
Speaker 1: that they can honor.
22:15
Speaker 3: That request, right, absolutely, the lovely cuisine of Nordic picklefish.
22:19
Speaker 3: The family is there's just so much you can do with.
22:21
Speaker 2: That what you take on you know. Yes, for me,
22:25
Speaker 2: I'm so.
22:25
Speaker 3: Excited to see what some of the chefs do.
22:27
Speaker 5: What I'm so excited about too? Oh sorry, were you
22:29
Speaker 5: saying something?
22:29
Speaker 3: Well, I'm so excited to see what the chefs do
22:31
Speaker 3: with the Nordic picklefish. Reason because for me, how I
22:35
Speaker 3: like my Nordic picklefish is more Nordic, less pickled, a
22:39
Speaker 3: little bit salty and a little bit fresh.
22:42
Speaker 1: Yeah, more of an accent.
22:43
Speaker 5: Finally, someone said it.
22:45
Speaker 2: I like mine as a bit of a Wellington, you know,
22:46
Speaker 2: wrap it in some some custard crossed and throw it
22:49
Speaker 2: in the oven.
22:50
Speaker 3: So oh that's delicious, yesturdy Nordic.
22:53
Speaker 2: Yes, yes, yes.
22:56
Speaker 1: Speak for no speak for me, speak like pushed up
23:01
Speaker 1: in like maybe what would you call it?
23:03
Speaker 5: Maybe a risotto like form?
23:05
Speaker 1: Yes, yes, yes, yes, risotto like smushy. These are adjectives
23:11
Speaker 1: we like. We like smushy, We like mooby we gooby gooby,
23:16
Speaker 1: spushy yuvy.
23:18
Speaker 2: This actually is a great topic because I wanted to
23:20
Speaker 2: talk to you about the Rosotto girls. You're very frequently
23:23
Speaker 2: creating risotto, so I think there's there's eight episodes where
23:26
Speaker 2: they have to make a different kind of risotto for you.
23:28
Speaker 6: Yes, and you know what, I just want to address
23:30
Speaker 6: the rumors where people slander us in the media and
23:33
Speaker 6: they say, these are just two girls who don't know
23:35
Speaker 6: how to grief, looking for risotto everywhere they go.
23:38
Speaker 5: Why are they chess?
23:39
Speaker 1: Yes we are, yes, oh they are, Yes we are.
23:43
Speaker 1: And everyone at the Daily Mail can stop, can get
23:48
Speaker 1: off our back spec we hate to process our grief,
23:53
Speaker 1: but yes, we're also looking to use our food processor
23:57
Speaker 1: to make more risotta.
23:58
Speaker 2: But also, can I just say, on your defense, when
24:01
Speaker 2: did these journalists at the Daily Mail and The Guardian
24:03
Speaker 2: get so youngian? Like, why are we talking about processing grief?
24:06
Speaker 2: Why is your analysis your review of my television show
24:09
Speaker 2: this person is processing grief. How about you take a
24:11
Speaker 2: moment and actually worry about the show so projecting whatever's
24:15
Speaker 2: going on. We're not asking about a philosophical definition of
24:18
Speaker 2: what's happening on the show. Do you like the show?
24:20
Speaker 2: Do you like the stove dome presented by Honda? That's
24:22
Speaker 2: the question? Talk about the seldom exactly exactly exactly. I
24:27
Speaker 2: hated it. There was an article on Huffington Post word
24:29
Speaker 2: just describe to our attachment styles didn't talk at all
24:31
Speaker 2: about the show, like what is journalism gone? Where's the grid?
24:35
Speaker 1: We speak? Is the worst thing to happen to this nation.
24:38
Speaker 1: And that's something we talk about a lot. On The
24:41
Speaker 1: Risotto Sisters, we talked a lot.
24:44
Speaker 5: And if you don't say that's a cooking show, then
24:46
Speaker 5: shame on you, Daily Mail.
24:47
Speaker 1: Shame on you, shame, shame for shame.
24:51
Speaker 6: I think we should also talk about the the weekly Somalier.
24:55
Speaker 5: Which are a week one which one.
24:57
Speaker 4: The guests Somalier will be DJ Khaled and it'll be
25:00
Speaker 4: performing when our contestants are cooking.
25:03
Speaker 1: Yes, it's sort of like the producer role on Gutenberg
25:07
Speaker 1: Gutenberg is that what the musicals? Yes, Gutenberg the musical
25:11
Speaker 1: how they have Hillary Clinton and various celebrities sub in
25:15
Speaker 1: as the producer. We do the same thing with Somaliers.
25:18
Speaker 1: So we have a lot of people the kids are
25:21
Speaker 1: talking about, like DJ Collin, like Jason Derulo, like Martha Stewart,
25:26
Speaker 1: pop in, say a few fun lines and then do
25:29
Speaker 1: some actual real decision making on the show.
25:33
Speaker 3: Yes, so many people that the young kids are talking about.
25:37
Speaker 3: I mean, we're so excited Colin Powell is invited. He
25:40
Speaker 3: is crushing it on there We've got tons of people
25:44
Speaker 3: that the young kids are talking about got.
25:46
Speaker 2: We've got s Epatha Murkison.
25:49
Speaker 3: We've got Angela Merkle. She is obsessed with gen Z
25:53
Speaker 3: and she is ready to judge as a Somalier another favorite.
25:57
Speaker 2: And I'm going to be up to my knees in
25:59
Speaker 2: a solid crowd to it was like all of your
26:02
Speaker 2: United Nations favors. Yes, yes, yes, all in right now.
26:06
Speaker 2: I do the holiday party of United Nations every single year.
26:09
Speaker 2: I am in charge of the food and and and
26:12
Speaker 2: now I'm calling you know, Kofe and on and seeing
26:14
Speaker 2: if Kofe would like to come, and these favors they're
26:17
Speaker 2: just piling up. But I love the show. I deeply
26:20
Speaker 2: love the show. And I think there's a success rate
26:22
Speaker 2: that we can be hitting very soon, all of it.
26:24
Speaker 4: What did you do exactly to get the ghost of
26:26
Speaker 4: Princess Diana to be a guest? Somalia Well, I basically asked.
26:35
Speaker 3: It was a tough episode to film for all. Yes,
26:37
Speaker 3: it was controversial. We know it's going to get some
26:39
Speaker 3: people asking a lot of questions, you know, to take
26:44
Speaker 3: such a politicized and tough celebrity and get them to
26:49
Speaker 3: reappear as their ghosts. Is she actually there or are
26:52
Speaker 3: we talking to space and presenting? She responds, well, she
26:55
Speaker 3: did the cup.
26:56
Speaker 2: She moved the cup across the room, and the only
26:58
Speaker 2: only in a way that I could so, I I
27:00
Speaker 2: think it was undudeniable, undeniable, undeniable with which the.
27:06
Speaker 1: Move cup moved across the room. That could only be
27:10
Speaker 1: Princess Die. And I can't even choked up thinking about it.
27:13
Speaker 5: It's the people's princess.
27:14
Speaker 3: The way that cup moved, and did the sea flick
27:19
Speaker 3: on right when that happened and somebody called for acy
27:21
Speaker 3: and the cup lightly moved, Yes, but it just was
27:23
Speaker 3: in a fashion that just screamed socially.
27:26
Speaker 2: Mister mister grumpy. No, I'm sorry, Sally, mister grumpy. If
27:29
Speaker 2: you watched the footage that believe ghosts the stove. Watched
27:34
Speaker 2: the footage, mister g because if you watch it, the
27:36
Speaker 2: stove was in front of the vent. It was raised up,
27:40
Speaker 2: and so the vent could not have been hitting the
27:43
Speaker 2: hititing hit hitting the cup, That's all I'm saying.
27:46
Speaker 1: Could not have been, could not have been. And that
27:48
Speaker 1: Ouiji board was also undeniable. The way that we said,
27:51
Speaker 1: are you present here, Princess die and she spelled out shoe.
27:55
Speaker 1: The word shoe undeniable chills. That means, of course, she's
28:00
Speaker 1: stepping into the space.
28:01
Speaker 5: This show has a bit of everything.
28:04
Speaker 4: If you want to pratfall, if you want a monarchy drama,
28:09
Speaker 4: we have it all, of course.
28:11
Speaker 1: And I would love to also talk about the judging
28:15
Speaker 1: of the show because we're doing it a little bit differently.
28:19
Speaker 1: As we've discussed before, judges can be eliminated if they
28:24
Speaker 1: are found lying on the lie detector test, but we're
28:28
Speaker 1: also we're switching things up a little bit. For one thing,
28:32
Speaker 1: we were so inspired by the chairs on the Voice
28:36
Speaker 1: and how they spin around, but we are doing that
28:40
Speaker 1: a little bit more intensely. So our chairs zoom back
28:45
Speaker 1: and forth, so it's sort of similar like the stove.
28:48
Speaker 1: If we select you for our team to be a
28:51
Speaker 1: chef on our team, you also then have to go
28:53
Speaker 1: catch us.
28:54
Speaker 3: Yes, and the chairs are to your face, say you're
28:58
Speaker 3: on our team, turn around and sprint away in their chair.
29:01
Speaker 2: Like Professor X.
29:04
Speaker 3: Catch me.
29:06
Speaker 2: Yes, and I would I also say it's very exciting
29:09
Speaker 2: when we get to eat the dishes, because it's almost
29:11
Speaker 2: like they put us on a conveyor belt like in
29:13
Speaker 2: those sushi restaurants with a convey belt goes around the
29:15
Speaker 2: whole place. We go around and we get to eat,
29:17
Speaker 2: try to pick off the food off their plate, and
29:19
Speaker 2: we try to eat it as we keep going. It's
29:21
Speaker 2: very fun.
29:22
Speaker 3: Again, never left in two months of filming, we never
29:24
Speaker 3: left our chairs. Legally, we wouldn't leave our chairs legally.
29:28
Speaker 3: Chairs went everywhere with us.
29:31
Speaker 2: And we couldn't go to sleep either because we obviously
29:34
Speaker 2: we weren't allowed to lie and it was not specified
29:37
Speaker 2: which type of lie, and so we couldn't lie out
29:40
Speaker 2: and that was a problem that I did talk to
29:42
Speaker 2: my lawyers about a little bit later. It's nice to
29:44
Speaker 2: be arrested, but it did get a little strange, and
29:47
Speaker 2: I think it was difficult. I think about a month
29:49
Speaker 2: and a half in I remember kind of losing it
29:50
Speaker 2: on all of you, and I do apologize.
29:52
Speaker 3: I got grumpy more than once. I mean, listen, lying down.
29:55
Speaker 6: This was a huge problem for production, Okay, just like
29:58
Speaker 6: my beautiful sister said, most of the production would say
30:02
Speaker 6: this was challenging, but we'd say it's interesting.
30:04
Speaker 1: Interesting. Yes, I found it very interesting, and we do apologize.
30:10
Speaker 1: I want to apologize on behalf of my sister. For
30:13
Speaker 1: all the stuff we yelled around week three, when things
30:17
Speaker 1: started to go weird, all the things we very yelling
30:20
Speaker 1: about the government, we take a lot of that back,
30:23
Speaker 1: not all of it, but most of it.
30:25
Speaker 5: And today I say we are in mourning.
30:28
Speaker 2: I would like to specifically ask what you do take
30:30
Speaker 2: back and which you don't, because there were very.
30:32
Speaker 3: I was definitely wondering the exact same thing because you
30:36
Speaker 3: were jumping in both lines and kind of everywhere. It
30:40
Speaker 3: was a bazookah of crazy statements.
30:42
Speaker 6: Well this was when my chair specifically was glitched and
30:46
Speaker 6: I couldn't stop moving for about two to four hours.
30:48
Speaker 3: You can make up excuses. We're just trying to get
30:50
Speaker 3: the answer of what you want.
30:51
Speaker 1: I know.
30:52
Speaker 5: I just want to say I was heavily noxious, mister Green,
30:54
Speaker 5: and I.
30:54
Speaker 1: Was really sweaty too when we said those things of
30:58
Speaker 1: what we would and what we wouldn't take. I was
31:00
Speaker 1: sort of distracted by the sweat of it all. And
31:03
Speaker 1: so it's hard to say what we took back and
31:05
Speaker 1: what we sort of went.
31:07
Speaker 5: Oh, maybe we did.
31:09
Speaker 1: Like I'll you know what, I'll just take back the
31:12
Speaker 1: moon landing stuff. I'll take that back right right, And
31:15
Speaker 1: you know what.
31:16
Speaker 6: I'll do this too, Thank you, Sally. The stuff I
31:18
Speaker 6: said about the whales, I take it back.
31:20
Speaker 2: Well, so let me talk about specifically. So you said
31:22
Speaker 2: the moon landing was real but it was rude.
31:25
Speaker 1: Yes, I said it was real, real, but it was rude.
31:27
Speaker 1: Now I think it is fake but nice okay.
31:32
Speaker 2: And the whales, I think you said they should work
31:34
Speaker 2: out more.
31:36
Speaker 6: I didn't mean to fat him a whale.
31:41
Speaker 1: She was nauseous. I was.
31:45
Speaker 3: The amount of times you kind of mouthed those whales
31:48
Speaker 3: are huge was just uncomfortable for me.
31:51
Speaker 5: Every whale is in their own right.
31:54
Speaker 6: I was nauseous and I couldn't lie down according to
31:57
Speaker 6: my contract. O.
31:59
Speaker 1: Yeah, so I think we can all agree. We we
32:02
Speaker 1: endured a lot as judges, but I will say it
32:04
Speaker 1: made our sleepovers a lot more fun.
32:07
Speaker 4: I mean, at least I wasn't mister grumpy. You, mister grumpy?
32:11
Speaker 4: Will you address it? Did you grab our guest emoliation
32:14
Speaker 4: Iya Twain by the ass?
32:17
Speaker 3: I didn't grab her by the ass. I picked her
32:19
Speaker 3: up by the ass. There's a difference. Grabbing by the
32:23
Speaker 3: ass is some sort of suggestive I would to hook
32:26
Speaker 3: up with you. Picking you up by the ass is
32:29
Speaker 3: a proof of how strong I am that I can
32:30
Speaker 3: pick crazy by bare cheeks.
32:33
Speaker 2: It was it was shocking to watch because she said,
32:35
Speaker 2: let's go girls, and you almost like you were possessed
32:37
Speaker 2: by something.
32:38
Speaker 3: I lifted her body up to prove something.
32:42
Speaker 2: Almost as if there was some sort of something planned
32:44
Speaker 2: and and and there wasn't, but it felt so confident
32:47
Speaker 2: and specific that we thought something had been planned.
32:50
Speaker 3: I apologize for the misconception. I do not apologize for
32:54
Speaker 3: the act. Okay, okay, And we never learned that.
32:57
Speaker 1: She just says let's go girls.
32:58
Speaker 6: Frequently does this sauce week on pasta week and I
33:03
Speaker 6: think mister Grumpy might have had a little bit too
33:05
Speaker 6: much vodka sauce.
33:06
Speaker 3: A lot of people have already been writing in about
33:09
Speaker 3: where's the cooking, what's going on with the cooking? You
33:12
Speaker 3: guys are just kind of saying random food, not telling
33:15
Speaker 3: us how it applies. But what we haven't explained to
33:17
Speaker 3: you yet is the secret ingredient and how this actually
33:21
Speaker 3: ties everything in. The secret ingredient is a secret that
33:26
Speaker 3: over time the guests will have to figure out that
33:28
Speaker 3: it does, will have to figure out week by week.
33:30
Speaker 3: And this is the cooking part and This is the
33:33
Speaker 3: cooking part for me. This is where it all comes.
33:35
Speaker 2: And here's what's so amazing about the secret ingredient. It's
33:38
Speaker 2: added to the dish without their knowledge after they fave
33:42
Speaker 2: the dish. So what they have to figure out is
33:45
Speaker 2: what was added to my dish? Is this good now
33:48
Speaker 2: that it's been added, or is it now bad? So
33:50
Speaker 2: that's trying to figure out what is this new flavor,
33:52
Speaker 2: what is this new texture? What was added to my dish.
33:55
Speaker 3: It's so interesting because a lot of them find out
33:58
Speaker 3: what the added thing is because it's so blatantly there.
34:01
Speaker 3: It's disgusting, but they get eliminated immediately because it's so bad.
34:05
Speaker 2: Because it's bad.
34:06
Speaker 1: Yeah, I mean, so there is, of course the detective
34:10
Speaker 1: save where if you can accurately figure out what that
34:15
Speaker 1: ingredient is and why it's bad within a span of
34:18
Speaker 1: ten seconds, we call it the speed pink panther, you
34:22
Speaker 1: can of course save yourself and return back to the conpetition.
34:27
Speaker 2: Return as long as you don't walk in cake.
34:30
Speaker 1: Of course, I mean that's all of this, of course,
34:35
Speaker 1: if you don't fallen cake.
34:36
Speaker 2: So this is.
34:37
Speaker 3: I've been dying to talk about this. I'm so glad
34:40
Speaker 3: you brought it up. The Room of Cake the final
34:43
Speaker 3: test if you use your speed pink Panther Detective Save,
34:46
Speaker 3: which we didn't call the Detective Save. It's the item
34:49
Speaker 3: is called the Detective Save, but the moment it starts
34:52
Speaker 3: as the speed pink Panther around.
34:54
Speaker 1: Yeah, the speed pink Panther round is the idea and
34:57
Speaker 1: the Detective Save is the tangible act.
35:00
Speaker 3: So if you pass the Detective Safe with the idea
35:04
Speaker 3: of the speed pit Panther, you enter the Room of Cakes,
35:07
Speaker 3: which is reverse on is it cake?
35:08
Speaker 6: You can't take you to say room of cake brought
35:10
Speaker 6: to you by sprite zero.
35:11
Speaker 5: You cannot leave that.
35:13
Speaker 3: Thank you room cake brought to you by sprite zeero.
35:15
Speaker 3: So in this room there is a clear path for
35:18
Speaker 3: you to get across, but it's all everything looks like
35:21
Speaker 3: a cake and you have to find out what is
35:23
Speaker 3: not a cake orner to pass. It's very Indiana Jones,
35:27
Speaker 3: the Last Crusade. It's the it's the final moment, and
35:30
Speaker 3: I think it's exhilarating to see what happens. I love
35:33
Speaker 3: it so much. We line the walls with your friends
35:36
Speaker 3: and family and they got to choose different things about
35:39
Speaker 3: you to find out if you're telling the truth or
35:41
Speaker 3: lying too.
35:42
Speaker 1: And sometimes they are cake, and.
35:44
Speaker 3: Sometimes you have to find out if your brother or
35:47
Speaker 3: sister or mother is actually cake too.
35:49
Speaker 6: Syce, we have four hundred contestants, and yes, we bring
35:52
Speaker 6: everyone's friends and family to the Room.
35:54
Speaker 5: Of Cake, brought to you by Sprite zero.
35:56
Speaker 6: Of course, this is Netflix's biggest cooking shoes. We really
36:02
Speaker 6: need to emphasize that this is the Netflix universe coming together. Yes,
36:06
Speaker 6: it's so many parts of this, like so many parts
36:09
Speaker 6: of that.
36:09
Speaker 3: People know, a lot of people can think that this
36:11
Speaker 3: is a mess, that this makes no sense at all.
36:13
Speaker 3: This there's no through line for this. This is just
36:16
Speaker 3: random words thrown together in a kind of yummy soup.
36:19
Speaker 3: But guess what That soup is yummy and I just
36:22
Speaker 3: tasted it, So why don't you shove it up your piehole,
36:25
Speaker 3: you stinky rinky dick.
36:26
Speaker 2: There's the magnet. Listen. What I want to say is
36:29
Speaker 2: you have things like this happening in your life every day,
36:33
Speaker 2: specifically when you go to a five course meal. It's
36:36
Speaker 2: not like the salad has anything in common with the appetizer,
36:39
Speaker 2: which has anything in common with the soup, the mane
36:41
Speaker 2: or the dessert. They're all different dishes, so all of
36:44
Speaker 2: those things come together to create one great meal. And
36:46
Speaker 2: that's exactly what we're doing on our thing, because our
36:48
Speaker 2: things are not related to anything else happening in the show,
36:53
Speaker 2: and I think that's very important.
36:55
Speaker 3: Can I ask you guys a question, what was your
36:57
Speaker 3: favorite and least favorite day filming?
37:00
Speaker 2: Well, this is a wonderful thing to talk about also
37:02
Speaker 2: because it's what people don't know. It's very difficult to
37:05
Speaker 2: shoot a cooking show because the amount of time it
37:09
Speaker 2: takes to make a dish. You have to fill that time,
37:11
Speaker 2: so it gets a little boring. It's a little slow,
37:14
Speaker 2: little dull. So we like to have a little bit
37:15
Speaker 2: of fun on set.
37:17
Speaker 3: Yeah, can you believe it? As much as it's going on,
37:20
Speaker 3: the days are a little boring. Ie.
37:23
Speaker 4: I mean people are making like root beer floats with
37:26
Speaker 4: tomatoes and then there's big big cannons of cake balls
37:31
Speaker 4: hitting them in the face and the day gets long.
37:34
Speaker 1: I mean, if you spend enough time at Disneyland, you
37:36
Speaker 1: get bored of it too. You know, we're in heaven.
37:40
Speaker 1: What I see Netflix is eating something to me is Eden.
37:44
Speaker 1: It is paradise. It is the most magical place on earth,
37:49
Speaker 1: a place devised by God as one of his finest creations.
37:54
Speaker 4: Yes, sister, all it's missing is dad, Yes, and it
37:57
Speaker 4: would be missing his dad.
37:59
Speaker 1: All it's missing is my favorite day?
38:01
Speaker 2: Oh go ahead, Okay, Well I was just gonna say
38:03
Speaker 2: my favorite day is when we had that taco truck
38:04
Speaker 2: that came to said I ordered. It was kind of
38:07
Speaker 2: a weird thing where I ordered a taco truck as
38:09
Speaker 2: a thank you to the crew while everyone else was cooking,
38:12
Speaker 2: and that was kind of gas. But then we all
38:14
Speaker 2: ate the tacos and we agreed that that taco truck
38:17
Speaker 2: chef should be on the show, so we just cast him.
38:20
Speaker 3: He got cast and eliminated all in the span of
38:23
Speaker 3: sixteen hours. It was amazing.
38:26
Speaker 2: It was really fascinating. And truthfully, he almost got eliminated
38:29
Speaker 2: immediately because he tried to come in through a cake
38:31
Speaker 2: door and that was very close. But we averted that.
38:35
Speaker 1: Yeah, sometimes we guide the contestants. We like a little
38:38
Speaker 1: we did.
38:39
Speaker 2: We People are accusing us of pushing people in the
38:41
Speaker 2: cake and that's simply not true. And if I lie,
38:45
Speaker 2: I'm fired. So you know that's the truth. But that's
38:47
Speaker 2: the truth.
38:48
Speaker 5: Our arms are far away we are on moving chairs.
38:52
Speaker 3: You'd be able to see a chair run into somebody
38:54
Speaker 3: knocking them into cake. You'd be able to see it.
38:57
Speaker 5: And we have cameras all angles. You'd see it.
39:00
Speaker 3: That's why I'm sick of these rumors. They need to die.
39:03
Speaker 3: I'm actually done with these rumors. You'd see if a
39:05
Speaker 3: chair was knocking somebody into cake, So let's bury it.
39:09
Speaker 3: Daily Mail, Daily Mail, go.
39:13
Speaker 6: Eat a fat dick covered risotto and go home.
39:17
Speaker 5: Daily Mail.
39:18
Speaker 2: Absolutely, Daily Mail is accusing my love language is gift giving.
39:22
Speaker 2: And I say, stop talking about that, Daily Mail. That's
39:24
Speaker 2: not your business.
39:25
Speaker 6: Oh yes, Daily Mail, it's not your business to know
39:29
Speaker 6: if I'm looking.
39:30
Speaker 5: For my father in hummingbirds or not.
39:33
Speaker 3: Daily Mail said I was an i NTJ type of leader,
39:36
Speaker 3: and I just want to say, that's fucking bullshit. That's
39:39
Speaker 3: absolutely fucking bullshit. I am an EMFP for sure, and
39:44
Speaker 3: you can suck my big old load with a straw
39:49
Speaker 3: mag TM.
39:50
Speaker 1: Yeah. The Daily Mail said I had ADHD and I
39:53
Speaker 1: think it was just a ploy to get me riddle in.
39:56
Speaker 1: I think they want me on riddle in for some reason,
39:58
Speaker 1: and I don't want it.
39:59
Speaker 3: I don't.
40:00
Speaker 5: I don't.
40:00
Speaker 1: I think they're lying. I think they're lying.
40:02
Speaker 2: They published a script, they published a prescription.
40:06
Speaker 1: They sent me they said they called me. The write
40:09
Speaker 1: aid kept calling me and said, your prescription is ready.
40:12
Speaker 1: Do you want to come pick up your riddle in?
40:14
Speaker 1: And I had to say no, I'm being pranked by
40:16
Speaker 1: the Daily Mail. They because they want to see a
40:22
Speaker 1: woman pail.
40:25
Speaker 4: Oh god, that was I think the first time a
40:27
Speaker 4: published article turned into a prescription for someone.
40:30
Speaker 5: Because I think it was.
40:32
Speaker 2: Mail.
40:34
Speaker 1: You cannot trust them. My favorite day on set was
40:37
Speaker 1: when we did the episode Uh is It Blake? Where
40:41
Speaker 1: Blake Sheldon came in and a bunch of his doppelgangers
40:46
Speaker 1: came in and they all tried to help cook, and
40:50
Speaker 1: you had to guess which one of them was Blake
40:52
Speaker 1: and which one of them was a background actor.
40:55
Speaker 2: You know these guys, You know, these guys lived.
40:58
Speaker 6: Until you've seen an army of Blake Sheldon's cook a soufle.
41:03
Speaker 2: Well, yeah, well might I really good? They became a contes.
41:07
Speaker 3: They as a unit became a contestant.
41:09
Speaker 1: At a certain point, they moved us one.
41:13
Speaker 3: I mean, these are such good memories for me. I
41:15
Speaker 3: think we can all say our hardest day, maybe I
41:18
Speaker 3: don't know if you guys agree. I don't want to
41:19
Speaker 3: speak for it, but for me, it was when the Greek,
41:23
Speaker 3: beautiful old nonah chef made some of the best beans
41:27
Speaker 3: I've ever had in my life, the best bean dish,
41:30
Speaker 3: but then guessed wrong for is it shark and she
41:35
Speaker 3: chose a shark that was real instead of a shark
41:37
Speaker 3: that was made out of meatballs.
41:40
Speaker 2: Yes, the agreed the secret ingredient was a meatball shark.
41:43
Speaker 2: And I think that was really hot for all of
41:46
Speaker 2: us because she guessed shark because she was tasting sharks.
41:50
Speaker 2: It was a meatball shark and that was really hard.
41:53
Speaker 2: And I am always wondering why she tasted shark when
41:55
Speaker 2: it was should have tasted meatballs. I will never understand
41:58
Speaker 2: the Greek, so I'll never understand old culture, but it's
42:01
Speaker 2: what she tasted.
42:02
Speaker 5: Yes, I heard.
42:03
Speaker 6: I heard MPRS coming out with a crime podcast called
42:06
Speaker 6: Meatball Shark.
42:07
Speaker 5: Yes, Yes, in four parts.
42:09
Speaker 6: And I've declined interviews, as I hope all of you
42:11
Speaker 6: did as well, because we weren't a part of that.
42:14
Speaker 5: I didn't. I wasn't a part of that.
42:16
Speaker 3: I'm speaking on it.
42:16
Speaker 2: I'm speaking on it.
42:18
Speaker 3: But I do think I do think Meatball Shark is
42:20
Speaker 3: completely unrelated story to our show. But I thought Meatball
42:24
Speaker 3: Shark was a was a shark attack off the coast
42:28
Speaker 3: of Meatball, Italy that seemed nefarious. So you guys were
42:31
Speaker 3: asked to speak on it.
42:32
Speaker 2: Oh that makes sense. I know they were asking a
42:34
Speaker 2: lot of questions and I didn't know, so I think
42:36
Speaker 2: they were confused. I think they heard us. I think
42:39
Speaker 2: they saw a hashtag meatball shark on Twitter and then
42:41
Speaker 2: they they came to me. But I I bet they're
42:44
Speaker 2: not using me because I certainly wasn't talking about that.
42:47
Speaker 1: She just seems like just an SEO oversight, a little
42:51
Speaker 1: mix up, but classic sort of Frasier situation.
42:54
Speaker 2: Feels like a producer Mishap certainly does. Oh well, can
43:02
Speaker 2: we talk about what the winner wins? I know we
43:05
Speaker 2: can't reveal the winner, but I think it's a very
43:07
Speaker 2: exciting prize. I mean a very wonderful.
43:09
Speaker 1: Prize, huge, huge prize.
43:12
Speaker 2: It's a couple of prize. One La crousette set which
43:15
Speaker 2: is very not.
43:16
Speaker 3: Amazing, beautiful spice rack, A beautiful spice rack, all the
43:21
Speaker 3: spices you could think of, all thirty spices you could.
43:24
Speaker 1: Think of, even the evil ones. We have some evil
43:28
Speaker 1: spices in there that we had a a Satanic priest
43:33
Speaker 1: bless and uh provide with that certification that there's another guess.
43:41
Speaker 2: Yeah, yes I did. Yes, that was quite a favorite Satan.
43:45
Speaker 3: Satan.
43:46
Speaker 2: Yes, yes, he is the Union Union, the you win
43:50
Speaker 2: rept to Hell? Yes can we? I guess we're kind
43:53
Speaker 2: of arying the lead. The big thing they got that
43:56
Speaker 2: everyone gets if you win Netflix is eating something. You
44:02
Speaker 2: get your own restaurant space in the one and only
44:05
Speaker 2: Harvey's Casino in Lake Tahoe, Nevada, right next to Lisa
44:10
Speaker 2: vander Pump's Wolf Restaurant, which is opening very soon in
44:14
Speaker 2: Lake Tahoe.
44:15
Speaker 3: It is the heart, ladies, It's the heart of industry.
44:19
Speaker 3: It's an amazing location, population about ten k. You're gonna
44:23
Speaker 3: be having the time of your life if you win.
44:26
Speaker 3: This is an amazing, amazing opportunity for these chefs.
44:29
Speaker 1: Against La is the future of America. It is if
44:34
Speaker 1: you're not plugged into the industry, it is going to
44:37
Speaker 1: be the next New York City.
44:39
Speaker 5: Yes, it really is.
44:41
Speaker 6: And the amount of chefs that are moving to Lake
44:44
Speaker 6: Tahoe to start Michelin Star restaurants, start them with the
44:48
Speaker 6: Michelin Star before even.
44:49
Speaker 5: They open is huge. I mean, it's it's a wonderful
44:53
Speaker 5: thing that's happening in Lake Taho.
44:54
Speaker 2: Yes, Michelin just released the list. They said, we're giving
44:57
Speaker 2: these five chefs three Micheline Stars, two Michelin Stars three.
45:02
Speaker 5: I think most Yes, it's it's another squeaking.
45:06
Speaker 2: Three Michelin Stars before they even open. Good luck. And
45:09
Speaker 2: they gave them and and and and these chefs. To
45:12
Speaker 2: be honest, I've gotten a little lazy. I've seen some
45:14
Speaker 2: of them. Some of them were like, oh, I'll just
45:16
Speaker 2: I'll just do a pizza pop up from my living room.
45:18
Speaker 2: And you're like, quite right.
45:20
Speaker 5: I heard I heard some rumors of a pop tart remake.
45:23
Speaker 3: Oh God, for me, the Michelin Star has died.
45:27
Speaker 1: Heart, stop reheating bread.
45:31
Speaker 2: It's not a pop t a pop tart, Honey, Croissans
45:35
Speaker 2: came before pop tarts. It's a croissant of anything.
45:39
Speaker 6: If that's the definition of a pop tart, then I
45:41
Speaker 6: guess a milky way is a pop tart because that's bread.
45:46
Speaker 3: Yeah, read bread sort of around something.
45:49
Speaker 5: Mush it up and make it a creamy rice and
45:52
Speaker 5: then call me.
45:53
Speaker 2: That is a very compelling argument.
45:56
Speaker 1: How about that?
45:57
Speaker 5: Then?
45:57
Speaker 1: How about that? Then?
45:59
Speaker 2: Can I ask a quick question? Unfortunately, this is not
46:02
Speaker 2: related to what we were discussing. I noticed the kind
46:05
Speaker 2: of lightly that Sally and Linda, your last name Risotto
46:08
Speaker 2: has spelled differently, and I wanted to ask you if
46:11
Speaker 2: there was a story behind that, because I never seen
46:13
Speaker 2: it written like this.
46:15
Speaker 1: Well, unfortunately, we are hooked up to our lie detector
46:20
Speaker 1: machines right now, so we're in it in post forget.
46:27
Speaker 1: I can't lie. We have different fathers, and so the
46:35
Speaker 1: father that we were searching for, well he's neither of
46:42
Speaker 1: our fathers.
46:44
Speaker 6: Season two of Thezonta's sisters find Papa exactly he's.
46:49
Speaker 3: Always tell felt tasted different for you guys, where you
46:53
Speaker 3: would say, this is getting closer to my father and
46:55
Speaker 3: the other one go, I don't know, it feels so
46:57
Speaker 3: different from what Ironmber. Yeah, that is.
46:59
Speaker 1: Another part of the show is we would taste how
47:01
Speaker 1: close we were to our father based on taste alone.
47:04
Speaker 1: So we would taste it and go like, I think
47:06
Speaker 1: more west, I think we're getting colder, and I.
47:08
Speaker 4: Will say The Daily Mail wrote articles saying we were
47:11
Speaker 4: disorganized personality traits because it looked like we were making
47:15
Speaker 4: a show that will never find the climax, and we
47:18
Speaker 4: just didn't know that wasn't producing We We weren't always
47:22
Speaker 4: disagreeing with where.
47:23
Speaker 6: The taste of Papa draw drew us to in Italy.
47:26
Speaker 6: It was just that we have separate papas.
47:30
Speaker 2: Yeah, yeah, I just want to be very clear. You
47:32
Speaker 2: are hooked up to light detective tests. If you are
47:35
Speaker 2: making up this as a lie to cover up that
47:37
Speaker 2: one of you simply misspelled your last name, I will
47:41
Speaker 2: remind you that in ninety days you will find out
47:43
Speaker 2: you have been fired for the show. It's okay to
47:45
Speaker 2: have spelled your last name.
47:46
Speaker 3: You've got tinety days.
47:49
Speaker 2: Long time, a long time to process.
47:51
Speaker 1: My sister and my sister and I are very good spellers. Okay,
47:56
Speaker 1: This would never happen to us. We would never make
47:59
Speaker 1: up an elaborate lie about our show just to cover
48:04
Speaker 1: up the fact that we're bad spellers. Yes, and disinvalidate
48:10
Speaker 1: the result of the scripts National Spelling Me that we
48:12
Speaker 1: entered when we were ten years old. Thank you, Sally
48:15
Speaker 1: proving us liars. When we were children, we would.
48:18
Speaker 6: Cover on the sword for me and I would say
48:21
Speaker 6: we would have to go back into production refilm all
48:24
Speaker 6: of season two based off of a fake narrative. If
48:26
Speaker 6: I just I don't know, started this interview with my
48:29
Speaker 6: head up on top of the floor and I dispelled
48:32
Speaker 6: the word, that.
48:34
Speaker 5: Would be ridiculous. I am not tired.
48:37
Speaker 6: I am not stressed because I've been strapped to a
48:40
Speaker 6: chair for six months for a reality show that's bleeding
48:43
Speaker 6: me dry.
48:44
Speaker 5: I am not I am not okay.
48:49
Speaker 1: So I hope that saddles it.
48:55
Speaker 3: Exact wearing the exactly clothes and say you grew up
48:58
Speaker 3: together with the sat Man. I believe you. I really
49:00
Speaker 3: believe you. Guys.
49:02
Speaker 6: Yes, yes, I've never misspelled something once in my life.
49:06
Speaker 1: No, never, never, never never. That's something to take.
49:09
Speaker 5: To the Daily Mail. Push it up into creamy pasta.
49:13
Speaker 3: Well, guys, I guess that, yeah, Daily Mail, Why don't
49:18
Speaker 3: you fucking print that, you bozos with boners? Why don't
49:22
Speaker 3: you suck off me and then I can suck you
49:25
Speaker 3: off and we can share it.
49:27
Speaker 2: Magnet.
49:27
Speaker 1: I hate that T shirt.
49:28
Speaker 3: You have one that's a T shirt? I wear it.
49:32
Speaker 3: Why don't you so I can suck you off and
49:35
Speaker 3: we'll share it.
49:36
Speaker 5: You know, I think it's on Twitter.
49:38
Speaker 6: Kid A kid put his art project on his mom's
49:41
Speaker 6: fridge using that magnet.
49:42
Speaker 5: Oh disgusting, ruined the piece of art?
49:45
Speaker 2: What was tweet? Why did someone tweet about it?
49:47
Speaker 5: Said?
49:48
Speaker 1: Look?
49:50
Speaker 5: It said, look at this a little kid use a
49:54
Speaker 5: crude magnet.
49:55
Speaker 2: Oliver.
49:56
Speaker 4: I've had a rough day, Okay to day, Oliver, and
50:01
Speaker 4: my sister has been here for me every second of
50:04
Speaker 4: this interview.
50:05
Speaker 5: Yes, I keep fucking everything up. Yes, I'm going through
50:10
Speaker 5: a lot.
50:10
Speaker 4: My dad died fifteen years ago and I'm only fifteen
50:14
Speaker 4: percent Italian. But you know what, Oliver, at least we
50:18
Speaker 4: have a good show coming out. And I said, this
50:21
Speaker 4: is good press. All press is good press.
50:23
Speaker 2: And I'm sorry this hasn't been very cozy of me.
50:26
Speaker 2: I'm so sorry. I think I've been agitated, and I
50:28
Speaker 2: really apologize. I didn't mean to get in anybody's business.
50:32
Speaker 2: That's not what I was doing.
50:33
Speaker 3: It was I know what your trigger was. It was
50:35
Speaker 3: that the whales were fat shamed, and I know you
50:38
Speaker 3: came to defense for the whales.
50:39
Speaker 2: And I did kind of unravel since then, I think
50:41
Speaker 2: that's the moment I kind of snapped and I said.
50:43
Speaker 5: I didn't mean what I said about the whales.
50:45
Speaker 2: I know, and going and I'm gonna see I'm gonna
50:46
Speaker 2: read the Daily Mail to see the reasoning behind why
50:49
Speaker 2: you said that, because I think they're going to have
50:50
Speaker 2: a great analysis.
50:51
Speaker 1: But I.
50:54
Speaker 2: You believe that is Oliver.
50:55
Speaker 5: I don't know where to begin with you.
50:58
Speaker 3: Well, guys, it looks like we're coming to then here.
51:01
Speaker 3: They gave me the trailer for the show. Do we
51:04
Speaker 3: want to just play it to?
51:06
Speaker 2: Oh?
51:06
Speaker 1: Fun, let's let's play the trailer.
51:08
Speaker 3: Yeah, let's so. Let me just hear here we go.
51:11
Speaker 3: This is Netflix is eating something in a world where
51:17
Speaker 3: there's five hundred plus chefs.
51:20
Speaker 2: Hi, my name is Stephanie and I come from Utah.
51:24
Speaker 1: I'm Jeremy. I come from Utah.
51:27
Speaker 5: I'm Sicity. I come from Park City, Utah.
51:32
Speaker 3: These chefs find themselves competing in a game of cooking
51:37
Speaker 3: unlike ever seen before.
51:39
Speaker 2: Welcome to this game dome.
51:46
Speaker 5: Let's go girls, and.
51:51
Speaker 2: They'll be cooking.
51:54
Speaker 3: Oh my god, I burn my hand. I burnt my hand.
51:57
Speaker 3: I'll never get back to Utah like this.
52:00
Speaker 5: I'll be falling.
52:01
Speaker 4: Oh I'm falling into a big brownie covered in cream.
52:05
Speaker 1: Gee, no, falling into a floor of lava. Oh wait,
52:09
Speaker 1: it's cake.
52:11
Speaker 2: And they'll be storytelling.
52:14
Speaker 1: Was Okay, let's back up.
52:17
Speaker 3: When I was a kid in the Philippines, I lost
52:20
Speaker 3: my parents and never found them again, and that was
52:24
Speaker 3: the beginning of my life.
52:27
Speaker 1: In the hospital, my father hooked up to an EKG
52:31
Speaker 1: machine and my mother hooked up to an IVY tube
52:35
Speaker 1: and I was a little sweaty. Okay, let's back up.
52:40
Speaker 3: My head. The gun in the back of my pressure
52:43
Speaker 3: point ready to pull, and what comes out? Nothing but
52:47
Speaker 3: mozzarella my last time.
52:50
Speaker 2: My wife has had Alzheimer's for three years.
52:56
Speaker 4: Featuring the audience bring out the claw draving, I would
53:13
Speaker 4: say chocolate.
53:14
Speaker 5: Oh no, I'm being punished because I'm lying.
53:20
Speaker 1: Judge Winter, you have been eliminated.
53:26
Speaker 2: Goodness, gracious, don it.
53:30
Speaker 1: This February Netflix is eating something the fridge. I'm Prencess
53:43
Speaker 1: Diana and I approved this message.
53:46
Speaker 3: He's a he's a shark, and I'll say it.
53:51
Speaker 5: I spelled Rizono wrong.
53:54
Speaker 3: There's so much to discuss about that trailer, but we
53:57
Speaker 3: don't have time to get into it. Unfortunately. I'll just
54:00
Speaker 3: say yes. Every contestant, besides the three people from the Philippines,
54:05
Speaker 3: are from Utah.
54:07
Speaker 1: We sourced a lot of people from Utah.
54:10
Speaker 2: Linda, did you admit to that lie that you just
54:13
Speaker 2: told in the trailer that was shot months ago?
54:17
Speaker 5: No, I think, I think. I think the trailer had
54:19
Speaker 5: a little mistake.
54:21
Speaker 1: Yeah, we think the trailer had a little mistake. The
54:25
Speaker 1: trailer made a mistake. The trailer made a mistake. My
54:28
Speaker 1: sister would never spell this wrong. My sister would never
54:30
Speaker 1: spell this wrong. We are scripts national champions and we
54:33
Speaker 1: will remain so until the day we die.
54:35
Speaker 3: Guys, my chair is malfunctioning. Oh no, it's taking me
54:39
Speaker 3: to my home.
54:40
Speaker 2: Oh good, all right, goodbye?
54:43
Speaker 5: Oh r I s s ohto.
54:48
Speaker 2: This has been Artists on Artists on Artists and artists
54:50
Speaker 2: answer the question. Now, that's why they call it show business.
54:53
Speaker 2: Good Night. Hollywood.
54:55
Speaker 1: Artists on Artists on Artists on Artists is an improvised
54:58
Speaker 1: Hollywood round table pot cast, created, performed, and produced by
55:02
Speaker 1: Kylie Bragman, Jeremy Colhayne, Angela Geritana, and Patrick McDonald. Music
55:07
Speaker 1: is by Gabriel Pontana. The opinions expressed on this podcast
55:10
Speaker 1: do not reflect the opinions of anyone who works on it,
55:13
Speaker 1: not even the performers. Because this is an improvised podcast
55:16
Speaker 1: and we're stupid. Both video versions of aoaoaoa are available
55:20
Speaker 1: on YouTube, so please like and subscribe and leave us
55:23
Speaker 1: a five star review wherever you get your podcasts. That's
55:26
Speaker 1: all for now, good Night Hollywood,