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Luke’s Diner: Emily meets Emily · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I Am all in Again.
• 0:06
  Speaker 2: Oh, let's you. I Am all In Again with Scott
• 0:19
  Speaker 2: Patterson and iHeartRadio Podcast.
• 0:22
  Speaker 3: Hey Everybody, Scott Patterson, I Am All In Podcast one
• 0:25
  Speaker 3: eleven productions, iHeartRadio Media, iHeart Podcast. Luke's Diner with Chef
• 0:32
  Speaker 3: Emily Rubaker. Let me tell you a little bit about
• 0:36
  Speaker 3: her career. She was season one winner of NBC's Yes Chef,
• 0:41
  Speaker 3: a bold cooking competition hosted by Jose Andreas and Martha Stewart.
• 0:46
  Speaker 3: Maybe you've heard of her. Nominated by her husband for
• 0:50
  Speaker 3: her fiery kitchen demeanor, Emily stunned the judges with her
• 0:53
  Speaker 3: transformation throughout the season, gaining competence. Her final three course
• 0:57
  Speaker 3: metal featured scallup Crudo, American wagu and daring for guaB
• 1:04
  Speaker 3: bread pudding impressed culinary icons Marcus Samuson, Kal Simmons, and
• 1:10
  Speaker 3: Andrew Simern. She currently serves as a resort executive chef
• 1:16
  Speaker 3: at Omni La consta resort and spawn Carlsbad, California. Classically
• 1:21
  Speaker 3: trained French chef with expertise in American Italian French fine dining,
• 1:26
  Speaker 3: She's passionate about quality ingredients and crafting elevated dishes.
• 1:30
  Speaker 1: Dishes.
• 1:31
  Speaker 3: Yes, chef not only earned her a quarter of a
• 1:35
  Speaker 3: million dollars but marked a personal breakthrough in her culinary journey.
• 1:41
  Speaker 3: Welcome to the show, Emily Bruce Baker.
• 1:44
  Speaker 1: How are you.
• 1:45
  Speaker 2: I'm great. Thanks for having me spun.
• 1:47
  Speaker 3: It's a pleasure to have you. You mentioned that your
• 1:50
  Speaker 3: husband nominated you to help you work through this stubbornness.
• 1:55
  Speaker 3: What did that feel like at the time, and how
• 1:59
  Speaker 3: to change dynamic now that you've won.
• 2:03
  Speaker 2: Jake is one of those people who calls me out
• 2:04
  Speaker 2: no matter what, and stubborness is something that we've been
• 2:07
  Speaker 2: together in twenty years he's had to deal with, So
• 2:11
  Speaker 2: having him call me out on it national TV isn't
• 2:16
  Speaker 2: any different than him calling me out in public or
• 2:18
  Speaker 2: person like personal. So it was good. It was good
• 2:22
  Speaker 2: he wanted me to improve, So I appreciated his support.
• 2:28
  Speaker 3: Right. Well, that that's very diplomatic answer.
• 2:33
  Speaker 1: I appreciate that.
• 2:35
  Speaker 3: You said letting go of control? Okay, yes, one of
• 2:41
  Speaker 3: your biggest lessons. What advice would you give chefs who
• 2:44
  Speaker 3: micro manage? I know how this is.
• 2:46
  Speaker 1: I used to be.
• 2:47
  Speaker 3: I used to be that way. Now I just let
• 2:49
  Speaker 3: it go.
• 2:50
  Speaker 1: Wow.
• 2:51
  Speaker 2: Micromanaging is what kills your employees and associates drive. Nobody
• 2:58
  Speaker 2: wants to be micro managers. They want to be trusted,
• 3:00
  Speaker 2: they want to be believed in, And I agree with
• 3:03
  Speaker 2: that full full like fullheartedly. It's not a good feeling
• 3:07
  Speaker 2: when somebody is constantly checking what you're doing. So I
• 3:11
  Speaker 2: really do try to support the growth and kind of
• 3:14
  Speaker 2: autonomy of like what my my chefs are doing. I
• 3:17
  Speaker 2: want them to feel like they're in charge of what
• 3:19
  Speaker 2: they can be in charge of.
• 3:20
  Speaker 3: Isn't it amazing the different cultures that are created my
• 3:24
  Speaker 3: micromanagers versus really competent bosses who just trust. It's just
• 3:31
  Speaker 3: night and.
• 3:31
  Speaker 1: Day, right, Yes?
• 3:33
  Speaker 3: Yeah, every time I find myself in a situation that's
• 3:36
  Speaker 3: being micromanaged, I fight like hell to get out of it.
• 3:40
  Speaker 3: You know, I really you really need because that's it's
• 3:44
  Speaker 3: just pure survival and quality of life, you know. I mean,
• 3:47
  Speaker 3: you just cannot be under the thumb of somebody like that.
• 3:51
  Speaker 2: Yeah, And I think that's where, like, for myself, a
• 3:53
  Speaker 2: lot of stubbornness comes from, is like like knowing what
• 3:56
  Speaker 2: I'm doing and being pretty skilled at what I do
• 3:59
  Speaker 2: and then having somebody kind of second guests every step.
• 4:03
  Speaker 2: It makes you want to fight the smaller battles that
• 4:06
  Speaker 2: really don't matter, but you just want to fight like
• 4:09
  Speaker 2: it puts up that guard, that shield.
• 4:12
  Speaker 3: Since both of you and your husband or chefts, how
• 4:14
  Speaker 3: does it play out at home? Usually end up cooking dinner?
• 4:18
  Speaker 1: Or does he?
• 4:18
  Speaker 3: Is there friendly rivalry in the kitchen? And would you
• 4:21
  Speaker 3: ever a team of professionally? Is it better to keep
• 4:23
  Speaker 3: working home, separate your kids cook? You know, all these questions,
• 4:27
  Speaker 3: all of the above.
• 4:29
  Speaker 2: Jake and I met when we were interns at the
• 4:31
  Speaker 2: Ritz Carlton, So we really started our career off together,
• 4:36
  Speaker 2: and we've grown together. And we worked together for a while,
• 4:38
  Speaker 2: and then as we were kind of just like really
• 4:41
  Speaker 2: trying to prove ourselves, we realized we're trying to prove
• 4:44
  Speaker 2: ourselves against each other, so we stopped working together, even
• 4:48
  Speaker 2: though we support each other completely. I think in the
• 4:51
  Speaker 2: future we would like to open something together, but our
• 4:55
  Speaker 2: kids are ten and eleven, so we want to wait
• 4:57
  Speaker 2: till they're a little bit older and more independent before
• 5:00
  Speaker 2: we do that. Right, my daughter Addie loves to cook.
• 5:04
  Speaker 2: She has her own little fake YouTube channel at the
• 5:06
  Speaker 2: moment called chef Kids. I one, I'm not very good
• 5:11
  Speaker 2: at how to post those things or like how to
• 5:13
  Speaker 2: like publish. But she makes breakfast for my son almost daily,
• 5:18
  Speaker 2: and she just loves to be involved in anything that
• 5:20
  Speaker 2: we're doing.
• 5:21
  Speaker 3: No, that's nice. I have an eleven year old son,
• 5:24
  Speaker 3: and when I'm cooking, he helps me. He's my assistant.
• 5:28
  Speaker 3: He keeps my he keeps my board clean. He throws
• 5:32
  Speaker 3: that trash away immediately in the right bins.
• 5:36
  Speaker 1: Wow, he knows.
• 5:37
  Speaker 3: He knows how to olive oil and prep pans properly.
• 5:41
  Speaker 1: Oh yeah, wow, I got him gone. Yeah, I'm impressed.
• 5:45
  Speaker 1: I mean if he's super.
• 5:46
  Speaker 3: Busy, so he's not always available to do it, but
• 5:49
  Speaker 3: he loves to do it.
• 5:50
  Speaker 2: It's a great feeling. She's gotten to be a much
• 5:53
  Speaker 2: more adventurous eater where my son likes to cook, but
• 5:57
  Speaker 2: nowhere near as much as she does. So he's still
• 5:59
  Speaker 2: very nicky on his food, but she's more willing to
• 6:03
  Speaker 2: do or try things. Even if she doesn't like it,
• 6:06
  Speaker 2: she'll still at least try it.
• 6:09
  Speaker 3: So what are their favorite meals? What are you prepared
• 6:11
  Speaker 3: at home right now?
• 6:12
  Speaker 2: Like steak and like larger proteins are my son's jam
• 6:17
  Speaker 2: Like he's constantly I think he's going about to go
• 6:20
  Speaker 2: through some kind of crazy gross furt. He'll eat like
• 6:23
  Speaker 2: a pound and a half of like a rabbi, Like
• 6:26
  Speaker 2: I'll buy two and he'll eat one and a half.
• 6:28
  Speaker 2: And he just wants it with fruit, like he doesn't
• 6:30
  Speaker 2: want any sides, he doesn't want any sauce. He just
• 6:33
  Speaker 2: wants protein. My daughter has gotten really into, like we
• 6:38
  Speaker 2: like to do a lot of slow cooking, just so
• 6:40
  Speaker 2: that way, like building a flavors. It's kind of jacob
• 6:42
  Speaker 2: My's background, a little bit like the slower, like putting
• 6:45
  Speaker 2: all the love in it. So she's gotten kind of
• 6:47
  Speaker 2: into like tortilla soup or pasole or chili's or even braizing.
• 6:53
  Speaker 2: So she's she's evolving.
• 6:55
  Speaker 3: A lot, right, interesting, So tell me what is the
• 7:00
  Speaker 3: difference between working in a large scale, you know, resort
• 7:04
  Speaker 3: style kitchen compared to like, you know, a much smaller,
• 7:08
  Speaker 3: intimate neighborhood spot.
• 7:10
  Speaker 2: So this, this is a it's not new to me
• 7:12
  Speaker 2: to be part of a big hotel. It's new to
• 7:15
  Speaker 2: me to run one. I've usually my entire career has
• 7:18
  Speaker 2: been restaurants, and this was kind of the next step
• 7:22
  Speaker 2: of can I do it? And will I like it?
• 7:24
  Speaker 2: And how will it work? It's it's just like running
• 7:29
  Speaker 2: a smaller restaurant, but just like eight of them.
• 7:34
  Speaker 4: So you're watching your food cost, your labor, You're you're
• 7:37
  Speaker 4: constantly trying to create new dishes that will Like we
• 7:40
  Speaker 4: have a member base here at our hotel too, so
• 7:42
  Speaker 4: we like they are here five.
• 7:44
  Speaker 2: Days a week and they don't want the same food
• 7:46
  Speaker 2: every day. So it still is that like, how can
• 7:50
  Speaker 2: we be relevant, how can we be modern? How are
• 7:52
  Speaker 2: we not spending too much money and still being able
• 7:56
  Speaker 2: to appease our guests. But then we also have the
• 7:59
  Speaker 2: banquet aspect, which is a huge part of what we do.
• 8:02
  Speaker 2: And you know, people don't want banquet food that's just
• 8:06
  Speaker 2: like here's some chicken breasts and a chafer and some
• 8:09
  Speaker 2: like sad mashed potatoes. They want us it's a lot
• 8:12
  Speaker 2: about the visual and the fresh flavors, and we're trying
• 8:15
  Speaker 2: to bring that elevated restaurant into our banquet facility. And
• 8:20
  Speaker 2: my banquet chef also comes from a restaurant background, so
• 8:23
  Speaker 2: the two of us are really trying to grow and
• 8:26
  Speaker 2: exceed expectations.
• 8:28
  Speaker 3: Right, I want to talk a little bit about you know,
• 8:32
  Speaker 3: if you're like Luke at all, do you have any
• 8:35
  Speaker 3: kind of rules in your kitchen. I mean he bands
• 8:39
  Speaker 3: cell phones. He don't have patients for complicated orders. Are
• 8:43
  Speaker 3: there things in your kitchen you just will not tolerate?
• 8:46
  Speaker 1: I don't.
• 8:47
  Speaker 2: I don't have a problem so much with cell phones.
• 8:50
  Speaker 2: We are using a program for our recipes called Opsy
• 8:53
  Speaker 2: and it's digital, so I as long we're buying tablets
• 8:58
  Speaker 2: right now, so we'll have tablets and all the kitchen.
• 9:00
  Speaker 2: That way, the recipes are like, I can get rid
• 9:02
  Speaker 2: of the cell phones. But at the moment it's not
• 9:05
  Speaker 2: so bad as long as it's not like Facebook or
• 9:07
  Speaker 2: Instagram or texting and they're actually looking at recipes. That's
• 9:10
  Speaker 2: not the biggest thing for me. It's about not standing
• 9:13
  Speaker 2: around and wasting time. It drove me nuts in the
• 9:17
  Speaker 2: independent restaurants, and it drives me like it's in a resort.
• 9:21
  Speaker 2: You have peaks and like eggs and flows and and
• 9:25
  Speaker 2: you just see people standing around and I can't stand that.
• 9:28
  Speaker 2: That drives me nuts. So if something needs to get done,
• 9:31
  Speaker 2: I expect our teams to come together and get.
• 9:34
  Speaker 1: It done right.
• 9:35
  Speaker 3: There's always something needs to be done, always, always. Something
• 9:38
  Speaker 3: needs to be cleaned, something needs to be stored, something
• 9:40
  Speaker 3: needs to be pulled out, something needs to be prepped.
• 9:42
  Speaker 2: Yeah, no, standy reorganized anything. I even tell my people
• 9:48
  Speaker 2: like if I'm like if you're if your bored, create something,
• 9:52
  Speaker 2: show me something new, like even for my life, like
• 9:55
  Speaker 2: you know my liing cooks, I'm like, play, like play
• 9:58
  Speaker 2: with some food because that food in your well is
• 10:00
  Speaker 2: it's not going to last another seven days or another.
• 10:03
  Speaker 2: I'd like I'd rather it be fresher, So like, make
• 10:05
  Speaker 2: me something, show me something new. Right, And I think
• 10:08
  Speaker 2: they're really starting, Like I've been here for a little
• 10:11
  Speaker 2: over a year, and I think they're really starting to
• 10:14
  Speaker 2: enjoy that because when they show me something and like
• 10:17
  Speaker 2: we critique it and we talk about it, and it's
• 10:21
  Speaker 2: it's it's something they might not have had before.
• 10:23
  Speaker 3: Mm hmmmm. You know word on the street, Emily, is
• 10:29
  Speaker 3: that Martha Stewart owes you a dinner visit. What would
• 10:33
  Speaker 3: you cook for her if she actually showed up tomorrow.
• 10:37
  Speaker 2: Let's say, Oh my goodness, there's like so many things
• 10:41
  Speaker 2: I would want to cook either again for her or
• 10:43
  Speaker 2: like focus on for her. I know the thing she
• 10:47
  Speaker 2: doesn't like, so I know what to stay away from.
• 10:49
  Speaker 2: But coming to California, I definitely am We're like so
• 10:52
  Speaker 2: close to the coast in San Diego. We have amazing
• 10:56
  Speaker 2: fish vendors. I would definitely do some kind of very
• 10:58
  Speaker 2: fresh fish out of the ocean, whatever seasonal. She loves lenons,
• 11:03
  Speaker 2: so that kind of works towards our property. We're very
• 11:05
  Speaker 2: citrus b we have orange trees everywhere and lenons everywhere.
• 11:09
  Speaker 2: So but yeah, I mean, I almost like I even
• 11:13
  Speaker 2: want to do a risotto because, like now that it's
• 11:15
  Speaker 2: not a competition, you know, that's like the death the
• 11:19
  Speaker 2: death dish on like every show. I would love to
• 11:21
  Speaker 2: actually be able to take the time and make her
• 11:23
  Speaker 2: a risotto because I think she would appreciate it, Like
• 11:27
  Speaker 2: go back and try to do a perfect chicken for.
• 11:30
  Speaker 3: Right, did you get then? Ort all? I mean what
• 11:33
  Speaker 3: she like, She's fascinating.
• 11:37
  Speaker 2: She is fascinating. She was my judge on Chopped when
• 11:40
  Speaker 2: I was in Chopped twenty eighteen, and she remembered me
• 11:45
  Speaker 2: when I walked in. When she walked in to the
• 11:47
  Speaker 2: studio the first time, we didn't know who our judges were,
• 11:51
  Speaker 2: and she walked in and she pointed at me and
• 11:52
  Speaker 2: she said Chopped, and I was like, oh no, she
• 11:55
  Speaker 2: remembers me. But she was funny and kind and She
• 12:00
  Speaker 2: had some really inspiring conversations with us about just like
• 12:05
  Speaker 2: not like you're a great person and you're going to
• 12:08
  Speaker 2: do this, she said those things, but like how to
• 12:10
  Speaker 2: be how she got to where she is. She made
• 12:12
  Speaker 2: jokes about it, She talked about her kind of her
• 12:16
  Speaker 2: team around her a little bit, and she really was.
• 12:20
  Speaker 2: It was interesting because she gave us it like as
• 12:23
  Speaker 2: a powerful woman, how she got there, Like, you know,
• 12:27
  Speaker 2: some things might seem a little harsh that she you know,
• 12:29
  Speaker 2: she mentioned like not showing a lot of emotion in
• 12:34
  Speaker 2: certain situations and like being a stronger woman, And it
• 12:37
  Speaker 2: was as much as we don't want to hear those
• 12:39
  Speaker 2: things because it's very unpc like everybody should be able
• 12:42
  Speaker 2: to cry or show emotions. There's a reason she has
• 12:46
  Speaker 2: these Like she's come up in a much different time
• 12:48
  Speaker 2: than when we are right now. And I understand it
• 12:52
  Speaker 2: because I feel like when I started in the kitchens, Yeah,
• 12:55
  Speaker 2: you have to suck it up and like you had
• 12:57
  Speaker 2: to find a corner too if you really quickly how
• 13:00
  Speaker 2: to like freak out, but like not let anybody know
• 13:04
  Speaker 2: it because for women in the kitchen, And I think
• 13:06
  Speaker 2: Martha was kind of hitting this like we are looked
• 13:08
  Speaker 2: at it in a different way, and she really that
• 13:12
  Speaker 2: really came out and like the way she talked to us,
• 13:14
  Speaker 2: which was awesome.
• 13:16
  Speaker 3: That's awes, that's great. Yeah, I will watch the documentary
• 13:19
  Speaker 3: on her on somewhere. What a story. I incredible story,
• 13:27
  Speaker 3: what a story. She was inevitable, She was absolutely inevitable. Yep, Hey, everybody,
• 13:41
  Speaker 3: make sure to catch me on the convention circuit on
• 13:44
  Speaker 3: September fifth, sixth, and seventh.
• 13:45
  Speaker 1: I'll be it.
• 13:46
  Speaker 3: Smoky Mountain fan Fest in Kingsport, Tennessee, a Weekend in
• 13:50
  Speaker 3: the Life in New Milford, Connecticut, September twelfth, thirteenth, and fourteenth. Yes,
• 13:55
  Speaker 3: I will be there on the thirteenth that Saturday, New Milford, Connecticut.
• 13:59
  Speaker 3: Destination Stars Hollow in Brighton, Michigan, September twenty and possibly
• 14:04
  Speaker 3: the twenty first. Hope to see everybody there. Let's talk
• 14:09
  Speaker 3: about you a little bit and your prize money, your
• 14:11
  Speaker 3: quarter of a million dollars and a title. So what's
• 14:17
  Speaker 3: the one Okay, here's the thing. Here's what's the one
• 14:19
  Speaker 3: intangible thing that you took away from Yes, chef and
• 14:24
  Speaker 3: your title.
• 14:25
  Speaker 2: That I mean like personally that I could do it.
• 14:28
  Speaker 2: I didn't expect a win. I wanted I kind of
• 14:31
  Speaker 2: try to manifest to win, believing it just so much
• 14:34
  Speaker 2: more belief in myself and uh, just just like the
• 14:39
  Speaker 2: idea that I can do a lot more than I
• 14:41
  Speaker 2: ever thought I.
• 14:41
  Speaker 3: Could, right, which was incredible, Right, that is incredible. All right,
• 14:47
  Speaker 3: Let's say you were unlucky enough to cater for Emily Gilmore. Okay,
• 14:57
  Speaker 3: what would you make to wow her? And and uh,
• 15:01
  Speaker 3: what do you think would be the most difficult part
• 15:03
  Speaker 3: about being employed by her?
• 15:05
  Speaker 2: Oh Man, I think to wow, I'd want to do
• 15:09
  Speaker 2: something that was a little more I know it sounds silly,
• 15:13
  Speaker 2: but like rustic and family style and like something that
• 15:16
  Speaker 2: would like fill a table scape. I think that's something
• 15:20
  Speaker 2: that might just get that wow if you could just
• 15:23
  Speaker 2: escape something, you know, something you'd almost see in like Hollywood,
• 15:26
  Speaker 2: that would just be the whole table picture perfect steaming
• 15:31
  Speaker 2: smells light like almost like a fall vine, like I
• 15:35
  Speaker 2: would I would definitely go in that direction to just
• 15:39
  Speaker 2: have that kind of grandness of it food what I know,
• 15:44
  Speaker 2: and like specifically, I think it would just have to
• 15:47
  Speaker 2: hit a lot of very fresh, very clean, very just
• 15:51
  Speaker 2: like beautiful like flavors things that just go together like
• 15:56
  Speaker 2: I'm thinking like raising like some big nice like a
• 15:59
  Speaker 2: brisk but like a braised brisket with those like deep
• 16:02
  Speaker 2: root vegetables.
• 16:03
  Speaker 3: Mm hmm.
• 16:04
  Speaker 2: You know, even now that we're like kind of end
• 16:06
  Speaker 2: of summer, I'm like grilled peaches with like stratchia, tulla
• 16:10
  Speaker 2: and arugula and just like things that are just they
• 16:14
  Speaker 2: make you want to like they kind of make you drool,
• 16:17
  Speaker 2: but visually you see it too.
• 16:19
  Speaker 3: Okay, all right, So how do you deal with her
• 16:22
  Speaker 3: when she gets upset?
• 16:22
  Speaker 1: What if she gets in your face?
• 16:24
  Speaker 3: What if somebody screw forgets something, screw something up and
• 16:29
  Speaker 3: she blames it on you and she gets in your face?
• 16:31
  Speaker 1: How do you deal with that?
• 16:34
  Speaker 3: You face to face with Emily Gilmore, what are you doing?
• 16:38
  Speaker 2: I mean, I like the amount of people who have
• 16:41
  Speaker 2: yelled in my face and blamed me for things. I
• 16:44
  Speaker 2: feel like I've grown so much in my career, my
• 16:46
  Speaker 2: life and through the show that just taking a step
• 16:49
  Speaker 2: back and taking a breath and listening and then just
• 16:53
  Speaker 2: being like, Okay, I hear you, you're heard, but let's
• 16:57
  Speaker 2: move forward instead of backwards. And what can we do
• 17:00
  Speaker 2: to rectify and what can we do to make this
• 17:04
  Speaker 2: so you don't feel like she wouldn't feel embarrassed or
• 17:07
  Speaker 2: that it's still her vision, but she can pivot in
• 17:10
  Speaker 2: a way that it still works out the way she
• 17:13
  Speaker 2: wants it. Like I definitely have let rage go, and
• 17:17
  Speaker 2: it's more of how do we move together at a
• 17:20
  Speaker 2: forward motion?
• 17:21
  Speaker 3: Right? That's that's you know, Wow, that's zen. You've achieved
• 17:26
  Speaker 3: a zen. You're the Zen chef?
• 17:28
  Speaker 1: Right, Okay, well, I think yeah, chef.
• 17:30
  Speaker 2: Really, Like during the finale, I had Chef Jake as
• 17:34
  Speaker 2: one of the contestants, was one of my sous chefs,
• 17:36
  Speaker 2: and he had sliced the fua and he had overcooked
• 17:38
  Speaker 2: all the flowgra before the dessert, like where we still
• 17:42
  Speaker 2: had enough time to figure something out, and just watching
• 17:45
  Speaker 2: how much he was beating himself up, like I hadn't
• 17:48
  Speaker 2: even said anything. I definitely my heart rate went up
• 17:51
  Speaker 2: and I got a little sweaty, and I definitely was like,
• 17:53
  Speaker 2: what am I gonna do? What am I gonna do?
• 17:55
  Speaker 2: But like, watching how just distraught he was made me,
• 18:01
  Speaker 2: And it's like, and I've noticed that That's where I've
• 18:03
  Speaker 2: gone in my life, is like you watch somebody beat
• 18:06
  Speaker 2: themselves up so hard and it's it's just food. And
• 18:10
  Speaker 2: I mean, yes, it was a quarter of a million
• 18:12
  Speaker 2: dollars on the line, but is it worth it? Like,
• 18:15
  Speaker 2: I'm not going to blame somebody. And we pivoted, like
• 18:19
  Speaker 2: we found enough wall, we were able to fix the dish,
• 18:21
  Speaker 2: and ultimately I think it was a whow. It wasn't
• 18:24
  Speaker 2: enough wall for Jose, but at least it was a
• 18:27
  Speaker 2: it was a way, And I mean like I talked
• 18:29
  Speaker 2: to him through the whole time, and at the end,
• 18:30
  Speaker 2: I was like, do you feel better? It was still
• 18:32
  Speaker 2: the competition still going. We weren't done, and you just
• 18:35
  Speaker 2: kind of looked at me and he was like yeah.
• 18:36
  Speaker 2: I was like, okay, let's keep going, like we're good,
• 18:39
  Speaker 2: Like that's it.
• 18:40
  Speaker 3: Well, let's say you had to design a tasting menu, okay,
• 18:46
  Speaker 3: inspired by Gilmore Girls characters. What dish would represent?
• 18:51
  Speaker 1: Laurel I Laurel I m hmm.
• 18:56
  Speaker 2: I don't know why. I'm like thinking like spaghetti, but
• 18:58
  Speaker 2: that's not much of a tastingment you So I'm like,
• 19:01
  Speaker 2: I don't.
• 19:02
  Speaker 3: Know what different pasta? Sure?
• 19:04
  Speaker 2: Yeah, I mean like not even like but not like spaghetti,
• 19:06
  Speaker 2: man narrow like spaghetti, and like lemon and like fresh
• 19:11
  Speaker 2: herbs and just like brightness.
• 19:14
  Speaker 3: What about Luke?
• 19:15
  Speaker 2: Oh does it tasting men? You have to make sense? No, Okay,
• 19:19
  Speaker 2: I would say Luke, it would be some kind of
• 19:21
  Speaker 2: crazy insane just giant like Burger something it gets like
• 19:25
  Speaker 2: your hands on you know what I mean, like just
• 19:30
  Speaker 2: just like big.
• 19:32
  Speaker 3: All right.
• 19:32
  Speaker 1: The one I really want to know about is Kirk.
• 19:34
  Speaker 3: What would you do? What would you make for Kirk?
• 19:36
  Speaker 2: Oh? What would I make for Kirk? I think something
• 19:39
  Speaker 2: that would take like a while, like that would take
• 19:42
  Speaker 2: that would be like you need it for a while,
• 19:44
  Speaker 2: so may or like maybe it takes a long time
• 19:47
  Speaker 2: to make it just to be in each other's company.
• 19:49
  Speaker 2: I think I would probably do something like almost like
• 19:52
  Speaker 2: a Wellington. Right, So then it's like really there and
• 19:56
  Speaker 2: then you have to like explain and discuss and like go.
• 20:00
  Speaker 3: Through right, Okay, all right, So here's a big question.
• 20:06
  Speaker 3: Right you're walking into luke S diner. Okay, what does
• 20:11
  Speaker 3: Emily brew Baker order and where does Emily Brew Baker sit?
• 20:16
  Speaker 2: I sit at the counter? Yes, Oh what would I order?
• 20:21
  Speaker 2: I mean like it would either be like the like
• 20:26
  Speaker 2: the regular old no matter what time of day, if
• 20:30
  Speaker 2: I can get it, like pancakes, eggs, hash browns, and
• 20:33
  Speaker 2: like sausage just because I want to sit at the counter.
• 20:35
  Speaker 2: I want to eat that breakfast kut kind of thing,
• 20:38
  Speaker 2: even if it was like eight o'clock at night, and
• 20:40
  Speaker 2: just enjoy that seat and watch. Otherwise it might be
• 20:45
  Speaker 2: like a giant slice of pie.
• 20:47
  Speaker 3: There you go, yeah with Lukes Diner, Bland Coffee. Yes exactly,
• 20:52
  Speaker 3: Emily brew Baker, You're a winner, You're a champion, you're
• 20:57
  Speaker 3: a title holder. Yes, you're a you're an expert chef.
• 21:02
  Speaker 3: Thank you for your time, you and good luck with
• 21:06
  Speaker 3: everything going forward. We've had a blast with you and
• 21:10
  Speaker 3: uh the best fans on the planet. Keep those cards
• 21:13
  Speaker 3: and letters, comment and remember, where you lead, we will follow, right,
• 21:17
  Speaker 3: Emily will.
• 21:18
  Speaker 1: Follow them exactly. We will follow, and you're gonna make
• 21:20
  Speaker 1: food for him, absolutely.
• 21:25
  Speaker 3: We're gonna fatten some people up man. Yeah, and uh,
• 21:31
  Speaker 3: where you lead, we will follow. Remember everybody stays safe, hey, everybody.
• 22:03
  Speaker 1: And don't forget.
• 22:03
  Speaker 3: Follow us on Instagram at I Am all In podcast
• 22:08
  Speaker 3: and email us at Gilmore at iHeartRadio dot com.