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Luke’s Diner: “As If” Elisa Knows How to Cook · I Am All In with Scott Patterson

• 0:00
  Speaker 1: I am all in again.
• 0:18
  Speaker 2: Lukes Diner with Scott Patterson an iHeartRadio podcast.
• 0:22
  Speaker 1: Hey Everybody, Scott Patterson, I am all in podcast one
• 0:25
  Speaker 1: Elevemn Productions. iHeartMedia Radio, I heart Podcast. Luke's Diner, Episode
• 0:30
  Speaker 1: one on one interview with the amazing Yes I said
• 0:37
  Speaker 1: it amazing Alisa A.
• 0:39
  Speaker 3: Donovan.
• 0:40
  Speaker 1: You know her as Amber from Clueless, both the movie
• 0:43
  Speaker 1: and the TV series, and recently on Worst Cooks in America.
• 0:49
  Speaker 1: Here she is, Alisa. Welcome to Luke's Diner.
• 0:53
  Speaker 3: Thank you.
• 0:53
  Speaker 2: I'm so happy to be here.
• 0:55
  Speaker 1: It's great to have you. Were very excited you were
• 0:58
  Speaker 1: on Worst Cooks in America Select Edition. What made you
• 1:01
  Speaker 1: say yes to doing a cooking show like this?
• 1:03
  Speaker 2: I was, well, I grew up in a household with
• 1:08
  Speaker 2: a mom who absolutely despised cooking, like she was anti
• 1:15
  Speaker 2: the kitchen. Yet she loved to have dinner parties, so
• 1:20
  Speaker 2: we would have a lot of people over and those
• 1:22
  Speaker 2: people would be drunk and starving. So I literally had
• 1:27
  Speaker 2: to like teach myself how to cook. So when they
• 1:31
  Speaker 2: asked me to do this, I was like, oh, I
• 1:34
  Speaker 2: definitely want to do this because one I want to
• 1:38
  Speaker 2: learn sort of how to be better at it, but
• 1:40
  Speaker 2: also I knew, like I felt like I had some skills,
• 1:45
  Speaker 2: and then you get there and it is like it's
• 1:49
  Speaker 2: one of the hardest things I've ever done, right, it
• 1:52
  Speaker 2: was like it was difficult but so fun.
• 1:56
  Speaker 1: So you know, before you went on the show, what
• 1:58
  Speaker 1: was the best dish that you could cook up? What's
• 2:01
  Speaker 1: your favorite?
• 2:02
  Speaker 2: So I love what I did. The first thing I
• 2:06
  Speaker 2: did on the show was a beef tenderline with rosemary.
• 2:10
  Speaker 2: That is like because you know, if you can use
• 2:13
  Speaker 2: a thermometer, it's like a pretty, you know, decent and
• 2:17
  Speaker 2: if the butcher can tie it up for you, it's
• 2:19
  Speaker 2: like a lot of steps that someone else does and
• 2:22
  Speaker 2: then you just sort of have to check in on it.
• 2:25
  Speaker 2: But what I really really love to make now is bolonaise.
• 2:34
  Speaker 2: But I do it like in my own sort of
• 2:36
  Speaker 2: style because I'm an essentially organic eater, like grass fed
• 2:41
  Speaker 2: beef and organic vegetables and all that, so I kind
• 2:45
  Speaker 2: of add and I have a cow dairy allergy, so
• 2:48
  Speaker 2: I substitute everything with goat or sheep, so this like
• 2:52
  Speaker 2: yummy bolonaise with I put a lot of vegetables in there,
• 2:56
  Speaker 2: which is not traditional, like baby broccoli and kale, and
• 3:02
  Speaker 2: spinach and arugula just to like get it as you know,
• 3:06
  Speaker 2: nutritious as possible. And it takes a long time, which
• 3:09
  Speaker 2: I love.
• 3:10
  Speaker 1: And you're you're using this on any manner of pasta.
• 3:15
  Speaker 2: Yes, I love this. This is another thing I tried
• 3:18
  Speaker 2: to make. It was funny because Anne Gosh, I just
• 3:22
  Speaker 2: love her and I am I'm so so terribly sad
• 3:28
  Speaker 2: to hear that she is not with us. I kind
• 3:31
  Speaker 2: of can't haven't really metabolized that yet. But she was
• 3:35
  Speaker 2: like she was so encouraging and then also super scary.
• 3:41
  Speaker 2: So she would like say something like that's right, Yes,
• 3:45
  Speaker 2: you got it, and then she would say, why would
• 3:47
  Speaker 2: you ask me that I just told you. It was
• 3:49
  Speaker 2: like always super on your haa, on the edge of
• 3:52
  Speaker 2: your seat. But so the pasta I try, I remembered.
• 3:56
  Speaker 2: I'm like, oh, there is this pasta from this place
• 4:00
  Speaker 2: and NAPA and they it's lemon feticini. So it's like
• 4:05
  Speaker 2: lemon infused fetuccini. And so when we made pasta on
• 4:10
  Speaker 2: the show, I went, I'm going to impress her because
• 4:12
  Speaker 2: I'm going to embed the lemon in there. And she
• 4:15
  Speaker 2: had this moment where she was like, oh, that seems
• 4:19
  Speaker 2: really sort of impressive, you know, but then I couldn't
• 4:22
  Speaker 2: really execute it, but she was impressed with the idea.
• 4:26
  Speaker 2: So generally you can put put with any pasta, but
• 4:29
  Speaker 2: I love this lemon.
• 4:31
  Speaker 1: Fetuccini, all right, And did you do you add some
• 4:37
  Speaker 1: a little bit of pasta water to the bolognaise so
• 4:39
  Speaker 1: it sticks to thee.
• 4:40
  Speaker 2: So I didn't realize this was important until a very
• 4:45
  Speaker 2: good friend of mine who comes from a big Italian family,
• 4:49
  Speaker 2: and she and her husband and their kids were our
• 4:51
  Speaker 2: families or friends, and they came over for the bolonese
• 4:55
  Speaker 2: and I had this moment of like, am I really
• 4:57
  Speaker 2: making bolonise for an Italian woman? Like what is wrong
• 5:00
  Speaker 2: with me? But her husband loves it. And then just
• 5:04
  Speaker 2: as I was changing the watch, she's like, oh no,
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  Speaker 2: take some of the pasta water. Like she was there
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  Speaker 2: at that specific moment and taught me that that's what
• 5:13
  Speaker 2: you're supposed to do.
• 5:14
  Speaker 1: Yeah.
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  Speaker 2: I thought it was the opposite, that you're supposed to
• 5:16
  Speaker 2: get rid of it, like rinse it out, rinse it out.
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  Speaker 1: Yeah. Now, the minute I learned to do that, my
• 5:22
  Speaker 1: family looked at me in a whole different way, in
• 5:24
  Speaker 1: a whole new way. Wait, respect it was like, yeah,
• 5:28
  Speaker 1: you made its stick to the pasta.
• 5:30
  Speaker 2: De right, Yeah, it's impressive.
• 5:35
  Speaker 1: Tell me, was there a moment when you reconsidered your
• 5:39
  Speaker 1: choice to be on the show. Oh, what was the
• 5:41
  Speaker 1: most difficult part.
• 5:42
  Speaker 2: About so many times? First of all, I've never worked
• 5:45
  Speaker 2: that many hours in a row, you know TV we
• 5:48
  Speaker 2: worked like fifteen hours norm this was human It's seventeen eighteen.
• 5:55
  Speaker 2: And in fact, Anne said the first week, so it
• 5:58
  Speaker 2: was maybe our third or fourth day, it was two
• 6:02
  Speaker 2: o'clock in the morning, and she said, I just want
• 6:04
  Speaker 2: to say, this is the longest day in history on
• 6:09
  Speaker 2: Worst Cooks in America. Like, we were sort of like
• 6:12
  Speaker 2: waffling around, like you're starting to hallucinate, and then you're like,
• 6:15
  Speaker 2: oh my god, I have a sharp knife, like things
• 6:17
  Speaker 2: are on their flames. You're like, this is dangerous. And
• 6:21
  Speaker 2: then getting and I felt like and I like what
• 6:25
  Speaker 2: did I sign up for? And then but every we're
• 6:27
  Speaker 2: all in the same boat, you know, you know, and
• 6:30
  Speaker 2: then you're like going back to the hotel and everybody's like,
• 6:33
  Speaker 2: are we are we? Are we going back? Are we
• 6:35
  Speaker 2: all going to go back? Like? Are we going to tomorrow?
• 6:37
  Speaker 2: You know, maybe we're all going to band together and
• 6:40
  Speaker 2: just like jump into the Hudson River. But it was
• 6:44
  Speaker 2: so many times I did, especially I almost got kicked
• 6:47
  Speaker 2: off the first episode, and I thought I went from
• 6:50
  Speaker 2: thinking I'm going to win this show to oh, or
• 6:53
  Speaker 2: I might just be kicked off the first day. It
• 6:58
  Speaker 2: was so absurd and crazy. It's really I would do
• 7:03
  Speaker 2: it to get in a heartbeat. So it's like I've
• 7:05
  Speaker 2: been conditioned, I guess to be abused.
• 7:10
  Speaker 1: Let me ask you this. Let's let's tie it into
• 7:13
  Speaker 1: Gilmore Girls. If Laurel I Gilmore competed on the show,
• 7:17
  Speaker 1: do you think she would have failed? Yes, then you.
• 7:20
  Speaker 2: Did probably yeah, I think so.
• 7:25
  Speaker 1: She had a pop tart situation.
• 7:27
  Speaker 2: Would pop right right. And then sometimes you think sort
• 7:31
  Speaker 2: of in the beginning, you can be you know, sort
• 7:35
  Speaker 2: of like charming and silly about it and it's serious business,
• 7:41
  Speaker 2: like it's not messing around. There are things and but
• 7:45
  Speaker 2: she it was so great because she had so much
• 7:48
  Speaker 2: joy in actually teaching you. You know, the moments where
• 7:52
  Speaker 2: I really like learned something, and then when you get
• 7:55
  Speaker 2: better and she praises you. I felt like it was
• 7:58
  Speaker 2: like better than years of therapy. You know, I'm like
• 8:02
  Speaker 2: I got through it and I won, and I'm.
• 8:05
  Speaker 1: Loved and I know it was an accident, right, but
• 8:09
  Speaker 1: you knocked over Anne.
• 8:11
  Speaker 2: Oh my god, the plate.
• 8:13
  Speaker 1: I mean, what happened? And how did she react to that?
• 8:16
  Speaker 1: What did she say to you?
• 8:17
  Speaker 2: Okay, this is what I also thought I was going
• 8:19
  Speaker 2: to be eliminated for doing that. So I Mark Long,
• 8:23
  Speaker 2: who was on my team, who is a very large,
• 8:26
  Speaker 2: very strong man, had I think won that challenge, and
• 8:32
  Speaker 2: he picked up Anne and like, you know, uh, carried
• 8:36
  Speaker 2: her around because he was so excited. So then I
• 8:39
  Speaker 2: think I'm getting kicked off. Now I'm also exhausted, like
• 8:43
  Speaker 2: in a state of I can't even understand how I
• 8:46
  Speaker 2: got here, and now I'm going to be eliminated and
• 8:49
  Speaker 2: so humiliated. And then Anne announces no one's going home,
• 8:54
  Speaker 2: and my elation was just like oh yea, and I
• 9:00
  Speaker 2: when I'm gonna do the same thing the guy on
• 9:03
  Speaker 2: my team did. I'm going to pick up Anne and
• 9:05
  Speaker 2: it's gonna be so funny, and I just like ran
• 9:10
  Speaker 2: at her and her expression when she saw that I
• 9:12
  Speaker 2: was going to pick her up was like, oh my god.
• 9:16
  Speaker 2: And then it just all happened so fast, and the
• 9:18
  Speaker 2: next thing I know, we were on the ground and
• 9:21
  Speaker 2: I went, what's happening? And then everyone is like terrified.
• 9:28
  Speaker 2: I didn't know if I had like given her a concussion.
• 9:31
  Speaker 2: I was just like beside myself. And she laughed so
• 9:37
  Speaker 2: hard and was like, I love you. This is the
• 9:39
  Speaker 2: best thing that's ever happened, Like she had such a
• 9:42
  Speaker 2: great attitude about it. And then after you know, we cut,
• 9:46
  Speaker 2: we go back to the dressing rooms and the producer
• 9:50
  Speaker 2: who was working with me came over and I was like,
• 9:53
  Speaker 2: I almost started crying. I said, I'm so sorry, I'm
• 9:56
  Speaker 2: so embarrassed, like it's like I lost my mind. And
• 9:59
  Speaker 2: She's said, this was one of the greatest moments we
• 10:02
  Speaker 2: have ever had on this show. And I was like,
• 10:05
  Speaker 2: are you going to Are you sending me home? Because
• 10:07
  Speaker 2: did I hurt am you know? And she said, no, no,
• 10:10
  Speaker 2: You're definitely not going home now.
• 10:13
  Speaker 1: So would you recommend to employees run at their CEOs
• 10:17
  Speaker 1: and just for sure up and slam them on the ground.
• 10:21
  Speaker 1: Would that get them ahead?
• 10:22
  Speaker 2: It's like really showing your commitment, like get in there.
• 10:25
  Speaker 2: Be a little bit scary, but a little intimidating and
• 10:29
  Speaker 2: really like I'm taking one for the team and or
• 10:32
  Speaker 2: I'm taking you.
• 10:33
  Speaker 1: Down with me. Yeah, yeah, all right, So everybody listening,
• 10:36
  Speaker 1: you know, do that, go to work, go to your CEO.
• 10:39
  Speaker 1: Just run at them, pick them up, get them on
• 10:42
  Speaker 1: the ground, and the promotions will come.
• 10:45
  Speaker 2: I guarantee you they will love it.
• 10:48
  Speaker 1: And say Elisa donov And sent me.
• 10:51
  Speaker 2: Right, it's my recommendation.
• 11:05
  Speaker 1: How would Suki Saint James feel watching you compete on
• 11:08
  Speaker 1: Worst Cooks? What do you think? What do you think
• 11:09
  Speaker 1: Suki would say? I?
• 11:16
  Speaker 2: How did she get here? I mean, the thing that
• 11:18
  Speaker 2: people don't understand about these shows is that, first of all,
• 11:23
  Speaker 2: I mean, I guess you can sort of see symtems.
• 11:25
  Speaker 2: You're sharing a stove with another person most of the time,
• 11:29
  Speaker 2: so it's four burners or six I don't recall, but
• 11:32
  Speaker 2: you're sharing that space with another cook, so you have
• 11:38
  Speaker 2: to like lean over things and if you need the
• 11:40
  Speaker 2: smaller flame and they're using the smaller flame, like you
• 11:43
  Speaker 2: can't do it, and then they're talking to you, and
• 11:45
  Speaker 2: then you're getting distracted, and and it's the time thing,
• 11:49
  Speaker 2: right that they're always like telling you you got to go,
• 11:51
  Speaker 2: you gotta go, you gotta go. And so even when
• 11:54
  Speaker 2: you go to you know, grocery shop quote unquote, which you,
• 11:58
  Speaker 2: they you know, give you time to pick your ingredients.
• 12:01
  Speaker 2: You're just panicked. So half the time you come back
• 12:03
  Speaker 2: with like, you know, a banana and an onion and
• 12:08
  Speaker 2: they're like go and then you say, oh wow, I
• 12:11
  Speaker 2: have nothing that I need and then you're just in trouble.
• 12:15
  Speaker 1: And I'll tell you so. But now you know what
• 12:18
  Speaker 1: it's like to be under pressure in a kitchen. Would
• 12:21
  Speaker 1: you survive like a busy shift at Luke Steiner? What
• 12:25
  Speaker 1: do you think with Luke there?
• 12:27
  Speaker 2: You know what I think I would be. I worked
• 12:31
  Speaker 2: in restaurants when I was in high school and college
• 12:35
  Speaker 2: in New York City, and again I tried to get
• 12:39
  Speaker 2: by on the charm part, you know, so like I'm
• 12:43
  Speaker 2: fun and oh a little zany, everybody losy and then
• 12:46
  Speaker 2: in the end it was like you're fired. I don't
• 12:51
  Speaker 2: think that I could handle the stress because I get
• 12:55
  Speaker 2: like very uh. It's a part of being an empathetic person.
• 13:00
  Speaker 2: I think, I like take on what's going on. So
• 13:03
  Speaker 2: the panic of anyone else just rendered me, you know, useless,
• 13:09
  Speaker 2: And then I do the opposite, Like there was a
• 13:11
  Speaker 2: moment where Anne said you were completely spastic, and then
• 13:15
  Speaker 2: now you've like calmed down but now it's like you're
• 13:18
  Speaker 2: in a coma, you know, like, and I was like, well,
• 13:22
  Speaker 2: I feel very zen right now, Like I just kind
• 13:25
  Speaker 2: of reversed everything, and she was like, well, just zen
• 13:29
  Speaker 2: a little bit faster, and so zen faster is my
• 13:37
  Speaker 2: I learned.
• 13:38
  Speaker 1: So what's something that that was surprising you? You walked
• 13:42
  Speaker 1: away learning from the show? Any skills that you use
• 13:46
  Speaker 1: when cooking?
• 13:47
  Speaker 2: Now, some really basic things that I did not know,
• 13:51
  Speaker 2: like how to hold a knife. For example, you don't
• 13:54
  Speaker 2: put your finger along the top of it. You hold
• 13:58
  Speaker 2: it with your your your your your thumb and your
• 14:01
  Speaker 2: first finger, and you have more control over the night.
• 14:03
  Speaker 2: It feels counterintuitive, but it actually when you're doing it,
• 14:07
  Speaker 2: it completely works. And then you can use the other
• 14:09
  Speaker 2: hand because I'm alrighty the left hand on top to
• 14:12
  Speaker 2: just like you know.
• 14:14
  Speaker 1: Uh.
• 14:16
  Speaker 2: And so what Anne would do is she gives you
• 14:18
  Speaker 2: a red mark on your finger if you use the
• 14:23
  Speaker 2: knife incorrectly, like just put a red sharpie. So I
• 14:27
  Speaker 2: had so many red and then it makes you not
• 14:30
  Speaker 2: do it.
• 14:30
  Speaker 3: But.
• 14:32
  Speaker 2: Yeah, and I would. I woke up with red sharpie
• 14:35
  Speaker 2: on my pillow in the hotel and I was like,
• 14:37
  Speaker 2: this has taking me over. And also what else did
• 14:41
  Speaker 2: I learn? This was simple. This is one of the
• 14:43
  Speaker 2: moments I when when you crack an egg, if you
• 14:48
  Speaker 2: get the shell goes into the egg, you know, and
• 14:52
  Speaker 2: then you're trying to get it out trying. The thing
• 14:55
  Speaker 2: you do is you take the rest, the remainder of
• 14:58
  Speaker 2: the shell itself to scoop it out, and it somehow
• 15:02
  Speaker 2: sticks to it. It is the most efficient. It like
• 15:05
  Speaker 2: changed my life. And I said to Anne in the moment,
• 15:08
  Speaker 2: oh my god, if that's the only thing that I learned, like,
• 15:11
  Speaker 2: this is incredibly useful. And she was like, well, I
• 15:15
  Speaker 2: certainly hope that is not the only thing that you
• 15:17
  Speaker 2: learn on this show. I was like, okay, I'm sorry.
• 15:21
  Speaker 1: I'm sorry the eggshell hack. I'm gonna remember it. Did
• 15:25
  Speaker 1: I did that this morning.
• 15:27
  Speaker 2: Isn't it? It's so irritating trying to.
• 15:30
  Speaker 1: Get it with your finger it doesn't work.
• 15:33
  Speaker 2: Or like a fork or a spoon doesn't work.
• 15:35
  Speaker 1: I spent five minutes destroying the yolks. Yes, yeah, so,
• 15:39
  Speaker 1: but you EmPATH that you are. You were competing for charity.
• 15:44
  Speaker 1: The American is stuper for cancer research, which I know
• 15:48
  Speaker 1: is a cause that's it's really close to your heart.
• 15:50
  Speaker 1: Did that add a different kind of pressure during the
• 15:53
  Speaker 1: competition and be on the show. Oh what do you
• 15:56
  Speaker 1: hope people take away from your work and cancer at
• 15:59
  Speaker 1: Because I mean.
• 16:01
  Speaker 2: For sure that was half the reason of really wanting
• 16:05
  Speaker 2: because the further you go, if you win, you obviously
• 16:07
  Speaker 2: win a lot more money for your charity than if
• 16:11
  Speaker 2: you leave earlier. So I really wanted to stay the
• 16:15
  Speaker 2: whole time. It was a significantly larger amount of money
• 16:18
  Speaker 2: that I could have made for them. But why that
• 16:22
  Speaker 2: is so important to me is I lost my dad
• 16:25
  Speaker 2: to cancer many years ago, and I went through that
• 16:31
  Speaker 2: process with him and saw how the traditional Western medicine
• 16:36
  Speaker 2: really at that time and still now has not really
• 16:40
  Speaker 2: figured out how important lifestyle of nutrition and all those
• 16:47
  Speaker 2: sorts of things contribute to both getting cancer and treating
• 16:53
  Speaker 2: it right. And this organization in particular, really focuses on
• 16:58
  Speaker 2: those very things, so they're preventative as well as in treatment. So,
• 17:06
  Speaker 2: you know, watching my dad his you know his situation,
• 17:09
  Speaker 2: his doctors were like, oh, just you know, you just
• 17:12
  Speaker 2: have to gain weight, We just want to put some
• 17:14
  Speaker 2: meat on your bone, so eat you know, soda and
• 17:19
  Speaker 2: donuts and whatever. And I was, I, you know, have
• 17:23
  Speaker 2: been a healthy organic eater for many, many, many many years.
• 17:27
  Speaker 2: So I was trying to talk to my dad about this,
• 17:29
  Speaker 2: and he he wasn't going to listen to me, his
• 17:32
  Speaker 2: you know, twenty something year old daughter, when his doctors
• 17:35
  Speaker 2: were telling him something different. So so that this organization
• 17:40
  Speaker 2: in particular is really a great one. So I sadly
• 17:45
  Speaker 2: didn't win as much money for them as I had hoped,
• 17:48
  Speaker 2: but I did make a little for them.
• 17:50
  Speaker 1: Well good for you for trying. I mean, that's very honorable.
• 17:54
  Speaker 1: You wrote a memoir and you're a screenwriter. Yes, okay,
• 17:58
  Speaker 1: you know I've taken into my turn as a screenwriter.
• 18:04
  Speaker 1: Oh yeah, tell me about your writing process.
• 18:06
  Speaker 2: So the book, the memoir is about losing my dad
• 18:10
  Speaker 2: to cancer and how it changed my life and my career.
• 18:14
  Speaker 2: And he came to me in these dreams and other
• 18:20
  Speaker 2: worldly sorts of experiences that helped me to heal and
• 18:24
  Speaker 2: move on. And so that's what the book is about.
• 18:28
  Speaker 2: And I originally I've been a writer since I was
• 18:31
  Speaker 2: a kid, you know, writing In high school, I really
• 18:36
  Speaker 2: started to do a lot of autobiographical fiction and had
• 18:39
  Speaker 2: a phenomenal teacher. And in college I was a writing
• 18:43
  Speaker 2: me and drama major. So I've always been a writer,
• 18:49
  Speaker 2: but I when my dad passed away. I first did
• 18:53
  Speaker 2: this as little performance pieces like I would like I'd
• 18:59
  Speaker 2: spoken word nights in LA would read portions of it.
• 19:05
  Speaker 2: And then I always wanted to write a book. And
• 19:09
  Speaker 2: you know, my agents at the time and everyone around
• 19:13
  Speaker 2: me was like, writing a book, what are you talking
• 19:16
  Speaker 2: about it? Do make it a TV show. I'm like, no,
• 19:19
  Speaker 2: it's not a show. And so I kept writing the book.
• 19:24
  Speaker 2: But then they said, well, write it as a play
• 19:27
  Speaker 2: at least. So I wrote it as a one woman
• 19:29
  Speaker 2: show and I did it at the Geffen at the
• 19:33
  Speaker 2: Audrey Skerball as a benefit, and it was an incredible experience,
• 19:40
  Speaker 2: and I felt like, Oh, this is what I'm supposed
• 19:43
  Speaker 2: to be doing with my life, Like this is why
• 19:46
  Speaker 2: I have been so fortunate to be on these TV
• 19:50
  Speaker 2: shows and these movies that have made me some money
• 19:53
  Speaker 2: and given me some notoriety that allows me to have
• 19:56
  Speaker 2: this platform to tell stories that are meaningful and that
• 20:01
  Speaker 2: are about the human condition and you know, the pain
• 20:06
  Speaker 2: and the beauty and the joy and the laughter and
• 20:08
  Speaker 2: the tears of life. So I felt like, from that moment,
• 20:12
  Speaker 2: this is what I'm going to do, Like I didn't
• 20:16
  Speaker 2: know how where it was going to go or how
• 20:18
  Speaker 2: I was going to make it happen. So then I
• 20:22
  Speaker 2: started to write it as a movie. I wrote it
• 20:24
  Speaker 2: as but like I just started to write it in
• 20:26
  Speaker 2: all the different versions, and I wound up getting the
• 20:29
  Speaker 2: book deal first. But you know, because the writing is
• 20:34
  Speaker 2: so different, right, screenwriting is an entirely different animal from
• 20:39
  Speaker 2: writing narrative of you know, writing autobiographical fiction or memoir.
• 20:44
  Speaker 2: So when I first was doing the play, I had
• 20:47
  Speaker 2: some writers come during the rehearsal process, the development process
• 20:52
  Speaker 2: to get their feedback, and they would say things like
• 20:55
  Speaker 2: some of my favorite lines when you say la da
• 20:59
  Speaker 2: da da da da, it's beautiful, And I was like,
• 21:01
  Speaker 2: thank you so much, and they would say, and you
• 21:03
  Speaker 2: have to cut it because nobody you can't. It doesn't work.
• 21:06
  Speaker 2: You need to put that in the book. You don't
• 21:08
  Speaker 2: put that in the stage piece. And it was like
• 21:11
  Speaker 2: really hard to to like metabolize all of that because
• 21:15
  Speaker 2: I felt like, this is this is what it's supposed
• 21:20
  Speaker 2: to be. So I really learned a lot through the
• 21:22
  Speaker 2: process of you know, going to people who are better
• 21:26
  Speaker 2: at this than me and have been doing it for
• 21:28
  Speaker 2: longer to be able to guide me into the specificity
• 21:32
  Speaker 2: of how to write for each medium. And so now
• 21:36
  Speaker 2: the film is in development that I wrote and that
• 21:39
  Speaker 2: I'm going to direct and the I but the book
• 21:42
  Speaker 2: deal is what ultimately came first.
• 21:45
  Speaker 1: Wow, you're making a film about it. That's fantastic. Good
• 21:49
  Speaker 1: for you.
• 21:49
  Speaker 2: I mean, you know, it's so easy to raise money
• 21:52
  Speaker 2: for independent movies.
• 21:53
  Speaker 1: No, it's I don't know why the jobs and raise
• 21:58
  Speaker 1: money for anything. It's it's like, you're kidding me. Everybody
• 22:02
  Speaker 1: wants to donate that.
• 22:03
  Speaker 2: Yeah, everybody, but they're throwing money.
• 22:05
  Speaker 1: At us, send some my way because I have a
• 22:08
  Speaker 1: bunch of independents.
• 22:09
  Speaker 2: Well I have so much extrass so I'm just I'll just.
• 22:13
  Speaker 1: I know right, it's annoying. Got to get rid of it.
• 22:15
  Speaker 1: Well that's a a what a what a story? What
• 22:18
  Speaker 1: a story? And congratulations on seeing that process through because
• 22:23
  Speaker 1: obviously we're being silly here. It's impossible to raise money
• 22:28
  Speaker 1: for independent films. It is, especially now. I mean it
• 22:31
  Speaker 1: used to. It was hard twenty years ago, twenty five
• 22:34
  Speaker 1: years ago. Like now it's impossible. So congratulations on that.
• 22:39
  Speaker 1: What's the name of the memoir?
• 22:41
  Speaker 2: Wake me when you leave?
• 22:42
  Speaker 1: And where can people get it.
• 22:44
  Speaker 2: So they can get it wherever you get books anywhere.
• 22:46
  Speaker 2: It's on Amazon, Barnes and Noble, Audible. I'd read the
• 22:50
  Speaker 2: audio book, which was really a special part of the
• 22:54
  Speaker 2: whole process for me, which happened at the very end,
• 22:58
  Speaker 2: because it was like it was sort of of like
• 23:00
  Speaker 2: doing the play again but not but getting it was
• 23:05
  Speaker 2: sort of like the perfect coming together of all of it.
• 23:09
  Speaker 2: Like I thought about how when my writer friends were like,
• 23:11
  Speaker 2: you have to cut this, I'm like, now I get
• 23:13
  Speaker 2: to say it anyway in the audio book.
• 23:27
  Speaker 1: Listen. I save the most impactful and difficult question for
• 23:32
  Speaker 1: the very last.
• 23:33
  Speaker 2: So ready, I'm ready for it.
• 23:35
  Speaker 1: Here we go, And I apologize for this the first
• 23:39
  Speaker 1: pots I've done this to it. I mean to put
• 23:40
  Speaker 1: you on the spot, but this is it's a very
• 23:43
  Speaker 1: very very tough question and your answer is hugely important.
• 23:48
  Speaker 2: It really will cause it will impact the rest of
• 23:51
  Speaker 2: my life.
• 23:52
  Speaker 1: And I'm sorry to do it. I'm sorry. If you
• 23:56
  Speaker 1: were to come into Luke Steiner, what would you order
• 24:00
  Speaker 1: and where would you sit?
• 24:02
  Speaker 2: Oh, definitely I would order a burger because that because
• 24:09
  Speaker 2: you have to, and I would have it with again
• 24:13
  Speaker 2: because I don't do it. I'd love a cheeseburger, So
• 24:16
  Speaker 2: if you have goat cheese, I'd get some goat on
• 24:18
  Speaker 2: there and some grains and fries. I would assume that
• 24:23
  Speaker 2: you have like freshly cut fries. I don't want to
• 24:26
  Speaker 2: be frozen bs so and straight up Russa. I like
• 24:31
  Speaker 2: a sweet potato fry, but I'm more of a classic.
• 24:34
  Speaker 2: Let's do a Russet fry freshly cut, and then I'm
• 24:39
  Speaker 2: definitely going to sit. So I like to be, you know,
• 24:44
  Speaker 2: in the spot where you can see everything else. But
• 24:47
  Speaker 2: I don't want to be sequestered, you know what I mean.
• 24:50
  Speaker 2: I want you, I want to be a part of
• 24:51
  Speaker 2: the mix, but I don't want to have anybody sitting
• 24:54
  Speaker 2: behind me.
• 24:56
  Speaker 1: So you're not sitting at the counter.
• 24:58
  Speaker 2: Oh you know. I do like a count or too.
• 25:00
  Speaker 1: Though everybody's behind me, and everybody's behind me.
• 25:03
  Speaker 2: Is there a mirror in front so I could see
• 25:05
  Speaker 2: who's vying, you know? But then I'd have to watch
• 25:06
  Speaker 2: myself eat. I might sit at the counter.
• 25:10
  Speaker 1: I do like the counter, Johnny. Uh yeah, are all
• 25:17
  Speaker 1: our assistant over here is telling you that is the
• 25:19
  Speaker 1: correct answer. Congratulations and you will receive Uh. We're going
• 25:24
  Speaker 1: to match all the funding you've received so far from
• 25:26
  Speaker 1: your god surprise, congratulations at Leasta.
• 25:29
  Speaker 2: Donovan, Oh my goodness, thank god.
• 25:32
  Speaker 1: Thank you so much for sharing your story. We really
• 25:35
  Speaker 1: appreciate it. And good luck with everything, good luck with
• 25:37
  Speaker 1: the film, good luck, thank you. Please come back, you're well.
• 25:41
  Speaker 2: I'll come back when when we you know, when the
• 25:43
  Speaker 2: film's made in forty.
• 25:45
  Speaker 1: Five years, you know, we'll probably still be doing.
• 25:50
  Speaker 2: This'll be here, we will, and then I'll need I
• 25:53
  Speaker 2: will be able to sit at the counter. I'm going
• 25:55
  Speaker 2: to need like a walker. I'm going to need a back.
• 25:57
  Speaker 1: We'll get you. We'll put you're on a sled and
• 26:00
  Speaker 1: we'll pull you. Know. You will appear in two thousand
• 26:04
  Speaker 1: and sixty five, in again and again and again and
• 26:08
  Speaker 1: again and again. That's what it will be called. Anyway,
• 26:11
  Speaker 1: all the best to you, and remember everybody, keep those cards,
• 26:17
  Speaker 1: letters coming. The best fans on the planet. And there
• 26:20
  Speaker 1: just ain't no debate about it. And somebody tried to
• 26:23
  Speaker 1: debate me the other day and I crushed them, gilmour Gill,
• 26:27
  Speaker 1: you did. I crushed them.
• 26:31
  Speaker 2: I crushed I believe it.
• 26:32
  Speaker 1: But it was really nice about very nice about still
• 26:37
  Speaker 1: don't mess with these fans and where you lead, we
• 26:41
  Speaker 1: will follow. Stay safe, everyone.
• 27:12
  Speaker 3: Hey, everybody'll forget.
• 27:13
  Speaker 1: Follow us on Instagram at i Am all In podcast,
• 27:18
  Speaker 1: and email us at Gilmore at iHeartRadio dot com