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Food Stylists (w/ Bridger Winegar) · Artists on Artists on Artists on Artists

• 0:05
  Speaker 1: Welcome back to artists on artists on artists on artists,
• 0:07
  Speaker 1: and today, what's that snow? What's that taste? Believe you me,
• 0:13
  Speaker 1: it's usually fake. We sit down with food stylists.
• 0:17
  Speaker 2: Food stylists are the artists who take regular food and
• 0:21
  Speaker 2: make it look on camera presentable. So a lot of
• 0:24
  Speaker 2: the food you see in movies doesn't come out of
• 0:27
  Speaker 2: the oven that way. It comes from a food stylist.
• 0:30
  Speaker 3: So let's preheat the oven, roll camera and listen.
• 0:33
  Speaker 1: In question right off the bat, is everybody drinking real
• 0:39
  Speaker 1: water or is it all fake? Well?
• 0:43
  Speaker 4: Have water? We never have to sum out water, water, water.
• 0:47
  Speaker 5: No matter what matter.
• 0:49
  Speaker 3: Isn't that comforting?
• 0:50
  Speaker 4: It's comforting to have one constant.
• 0:52
  Speaker 6: Yeah.
• 0:52
  Speaker 7: Yeah, Should we go around and say who we are?
• 0:56
  Speaker 1: Absolutely well, I can start.
• 0:58
  Speaker 6: Hi.
• 0:59
  Speaker 1: My name is Billy Boydega and I am a food stylist.
• 1:04
  Speaker 1: I work usually with commercials and usually with some of
• 1:07
  Speaker 1: the big celebs in the food world. We're talking burgers,
• 1:12
  Speaker 1: we're talking pizza, and we're talking fast food.
• 1:17
  Speaker 5: Hello, kitties and kid ets. My name is Glenn and Klink,
• 1:22
  Speaker 5: and I of course am the one behind a lot
• 1:25
  Speaker 5: of Benny Crocker meals. A lot of Campbell's soup. I
• 1:28
  Speaker 5: do the castle rolls, I do the soups, I do
• 1:32
  Speaker 5: the homemade hamburger helpers. You know, it's a lot of
• 1:36
  Speaker 5: work to make those things look tasty, because by essence
• 1:39
  Speaker 5: they are, but by look they look like shit. So
• 1:43
  Speaker 5: I do a lot of work with them, and I
• 1:45
  Speaker 5: have a blast.
• 1:46
  Speaker 3: Hello.
• 1:47
  Speaker 7: I'm Diego Liberpoop. I'm so excited to be here today.
• 1:51
  Speaker 7: I am beverage.
• 1:55
  Speaker 3: Queen of the industry.
• 1:56
  Speaker 7: I do hot beverages, cold beverages, any type of beverage
• 1:59
  Speaker 7: you've ever.
• 2:00
  Speaker 3: Every thought of.
• 2:01
  Speaker 7: I famously worked on the Baja Blast commercial with Taco
• 2:04
  Speaker 7: Bell recently, where a Baja Blast turned into a fountain
• 2:08
  Speaker 7: that I created with my team. My team is incredible.
• 2:10
  Speaker 7: Shout out to my team. Thankful to be here and
• 2:13
  Speaker 7: so excited to talk to you all about solids because
• 2:15
  Speaker 7: I know nothing about it.
• 2:18
  Speaker 4: Yeah, so good to talk to you.
• 2:20
  Speaker 5: Well.
• 2:20
  Speaker 2: I'm Paula Myers and I am currently a food stylist
• 2:25
  Speaker 2: in training. I am studying under Pierre LeBlanc and a
• 2:32
  Speaker 2: titan of the industry, so I'm currently an apprentice. I'm
• 2:35
  Speaker 2: learning all the tricks of the trade and he's a
• 2:38
  Speaker 2: food stylist for pretty much anything, movies, TV commercials.
• 2:42
  Speaker 4: He's done it all. He's the best of the biz.
• 2:43
  Speaker 2: And so I'm currently living with him in Paris, and
• 2:47
  Speaker 2: we're in the same hotel room, and I'm studying.
• 2:50
  Speaker 4: And it's a one, two, three year apprenticeship depending on
• 2:54
  Speaker 4: how fast I learn.
• 2:55
  Speaker 2: So I'm doing that right now, and I'm learning a
• 2:57
  Speaker 2: lot and it's really exciting.
• 2:59
  Speaker 5: How many usion?
• 3:00
  Speaker 1: Two wow?
• 3:02
  Speaker 2: So it looks like I'm gonna be on the three
• 3:03
  Speaker 2: year track, but he won't tell me.
• 3:05
  Speaker 3: Oh wow, two years, same hotel room, same man.
• 3:09
  Speaker 2: Yeah, yeah, And I am learning a lot, not just
• 3:12
  Speaker 2: about food stylists but or food styling, but about the
• 3:15
  Speaker 2: man himself, his many quirks, and his many preferences, both
• 3:21
  Speaker 2: sexual and non sexual. Okay, I.
• 3:29
  Speaker 4: Went into that way too early. I shouldn't have. God,
• 3:32
  Speaker 4: look at the mouth I have on me. I should stop.
• 3:34
  Speaker 1: Let's be honest. We all knew what was happening right
• 3:36
  Speaker 1: when you said you're living in the same hotel room
• 3:38
  Speaker 1: in France.
• 3:39
  Speaker 3: You say.
• 3:41
  Speaker 1: Hotel rooms are not big.
• 3:43
  Speaker 7: People don't know this about food stylists. It's lack actresses.
• 3:47
  Speaker 7: In the eighties, you got to sleep your way to
• 3:48
  Speaker 7: the top.
• 3:49
  Speaker 3: Yeah, yeah, blow job after blow job to learn my
• 3:52
  Speaker 3: tricks in the trade.
• 3:53
  Speaker 2: To be clear, I actually don't have to do any
• 3:55
  Speaker 2: of that stuff. He just tells me about it in great,
• 3:58
  Speaker 2: great detail. So, but he gives off a very asexual vibe.
• 4:03
  Speaker 2: So it's very interesting. Anyway, I haven't talked to a
• 4:06
  Speaker 2: lot of outside people besides Pierre, and that's a hotel for.
• 4:10
  Speaker 1: Two years, by the way, hotel for two years.
• 4:12
  Speaker 4: Hotel for two years.
• 4:13
  Speaker 5: Does he specialized you say his specialization.
• 4:16
  Speaker 4: He's pretty much across the board.
• 4:17
  Speaker 2: He has been doing like a lot of prestige stuff
• 4:20
  Speaker 2: lately because he you know, he's done commercials and everything
• 4:24
  Speaker 2: and all that, and now he kind of wants to
• 4:25
  Speaker 2: focus on more artistic direct Ye.
• 4:27
  Speaker 5: Well, we all know Pierre because he, of course was
• 4:30
  Speaker 5: the Italian food stylist for the Sopranos. He did the spaghetti,
• 4:34
  Speaker 5: did the incredible amazing yeah.
• 4:37
  Speaker 2: Yeah, amazing stuff, and he taught me a lot about yeah, styling,
• 4:40
  Speaker 2: Italian food is different than most food.
• 4:44
  Speaker 6: When you say you haven't talked to anyone any outside people,
• 4:46
  Speaker 6: because that mean outside of the industry or outside of
• 4:49
  Speaker 6: your hotel room.
• 4:50
  Speaker 2: Oh kind of okay, kind of kind of the hotel room.
• 4:55
  Speaker 4: I would say a lot of the time.
• 4:56
  Speaker 2: If I am on set apprenticing with him, I have
• 5:00
  Speaker 2: to go into another room and they set up a
• 5:02
  Speaker 2: special monitor for me.
• 5:04
  Speaker 4: It is not video village. It is its own thing.
• 5:07
  Speaker 2: It's its own camera feed that they set up just
• 5:09
  Speaker 2: for me so that I can learn alongside without having
• 5:12
  Speaker 2: to interact with all those strangers because he doesn't want
• 5:14
  Speaker 2: them like poisoning my outlook.
• 5:17
  Speaker 6: Yeah, okay, it's a dangerous industry. It really is dangerous.
• 5:21
  Speaker 6: I'm Michelle Bread. If you've seen anyone eat on film,
• 5:29
  Speaker 6: in TV, in a commercial, on stage, my fingers have
• 5:33
  Speaker 6: probably been all over that food.
• 5:35
  Speaker 3: Legend.
• 5:37
  Speaker 6: Thank you, thank you.
• 5:38
  Speaker 1: And you do not hold back from wearing gloves. You
• 5:40
  Speaker 1: will not wear a glove.
• 5:41
  Speaker 6: I am not wearing a glove. No, You've got to
• 5:43
  Speaker 6: have that human touch. You have to see the fingerprints
• 5:46
  Speaker 6: all over the food literally figuratively. And that's kind of
• 5:51
  Speaker 6: what I've staked my claim on.
• 5:52
  Speaker 5: It's your hitchcock moment, seeing your fingerprint in the food
• 5:54
  Speaker 5: as they put it in their mouths.
• 5:56
  Speaker 1: It's always a fun thing, Like I'll go to a
• 5:57
  Speaker 1: movie and it will see you know, pizza or even
• 6:01
  Speaker 1: a steak dinner, and I'll turn to the person next
• 6:03
  Speaker 1: to me and go, oh, that's bread, and they'll go, no,
• 6:06
  Speaker 1: that's a steak, and I go.
• 6:08
  Speaker 5: No, Michelle, bread.
• 6:12
  Speaker 3: Came first job.
• 6:15
  Speaker 6: The job came first, you know, I want, I don't
• 6:21
  Speaker 6: want to talk about the name before the job, but
• 6:24
  Speaker 6: I thought, you know, I'm gonna get into the industry.
• 6:26
  Speaker 6: I'm going to give it my all. And part of
• 6:28
  Speaker 6: that was my name.
• 6:30
  Speaker 5: Incredible And I want to say to you do something
• 6:32
  Speaker 5: very special that I don't think a lot of us
• 6:34
  Speaker 5: do you deal with food that is going into mouths
• 6:38
  Speaker 5: our stuff. A lot of our stuff is is just
• 6:40
  Speaker 5: being presented so we can get away with a lot
• 6:43
  Speaker 5: more that you can't get away with. Because Josef technically
• 6:46
  Speaker 5: has to be edible, does doesn't. I use a lot
• 6:49
  Speaker 5: of glue.
• 6:50
  Speaker 6: It's got to be edible, and it's got to be
• 6:51
  Speaker 6: quick to get on the table because I'm busy. You know,
• 6:54
  Speaker 6: I've got I've got to take the kids to school.
• 6:56
  Speaker 6: I've got a busy.
• 6:57
  Speaker 4: It's not it's not the production.
• 6:59
  Speaker 6: It's just kidding, right, No, I'm busy. I've got things
• 7:01
  Speaker 6: to do.
• 7:02
  Speaker 1: So you know, I've got so many kids you've got
• 7:04
  Speaker 1: what we all know them as the Baker's doesn't.
• 7:05
  Speaker 6: The Baker's doesn't used to be just the dozen. I
• 7:11
  Speaker 6: adopted the thirteenth child, and they've been nothing but trouble.
• 7:16
  Speaker 6: It's a complete night married. You know, before I was
• 7:18
  Speaker 6: known for kind of a patient. I was very meticulous.
• 7:23
  Speaker 6: Now you're looking at one cheat meals, one pan meals.
• 7:26
  Speaker 6: That's all I've got time for. I'll grab a frozen
• 7:28
  Speaker 6: bag of chicken nuggets and warm it up and we
• 7:30
  Speaker 6: throw it on we start filming.
• 7:32
  Speaker 2: I heard you did the entire food styling for the
• 7:35
  Speaker 2: movie The Menu with two kids on.
• 7:37
  Speaker 6: Your back, two kids on my back, and three kids
• 7:40
  Speaker 6: just screaming running around the set. So that's when these
• 7:44
  Speaker 6: reheatable foods come in handy.
• 7:45
  Speaker 7: Oh good for you, And I just want to say
• 7:47
  Speaker 7: I'm sorry your TLC show got canceled after two episodes.
• 7:50
  Speaker 3: You should have got a full run of that show.
• 7:52
  Speaker 1: You all about the bread.
• 7:53
  Speaker 3: You're a working woman with thirteen killed.
• 7:56
  Speaker 5: We know that's why you adopted the thirteen to get
• 7:58
  Speaker 5: the show.
• 7:58
  Speaker 6: Well, thank you, And I'll say, you know, probably wouldn't
• 8:00
  Speaker 6: have been canceled if I had done the food styling
• 8:02
  Speaker 6: on it, but the show was about me answer. I
• 8:05
  Speaker 6: had to bring in another silas.
• 8:06
  Speaker 3: Looking first, a kid of the show, the Teah Kid.
• 8:08
  Speaker 6: The thirteenth kid did come and it was because I
• 8:10
  Speaker 6: had pitched the dozen the dozen to TLC and they said,
• 8:14
  Speaker 6: we've already got a show like that.
• 8:16
  Speaker 4: Yeah, they've got nineteen and counting nineteen accounting.
• 8:19
  Speaker 6: So I thought, why not do six less thirteen? And
• 8:22
  Speaker 6: they loved it.
• 8:24
  Speaker 2: Classic TLCC loves numbers, love different numbers kids.
• 8:31
  Speaker 1: TLC loves nothing more than a number show.
• 8:33
  Speaker 5: I did I one time. I did it. It was
• 8:35
  Speaker 5: a prank. I didn't want a show, but I walked
• 8:37
  Speaker 5: in and I said me plus thirty three, and they
• 8:39
  Speaker 5: gave me a contract. They I didn't say what thirty
• 8:41
  Speaker 5: three was. I didn't say what was.
• 8:43
  Speaker 1: Had a number pitch. I said U plus seven and
• 8:45
  Speaker 1: they were confused.
• 8:47
  Speaker 7: That's how well known this is. We're not even pitching,
• 8:49
  Speaker 7: we're not riders. We can go in and pitch a
• 8:51
  Speaker 7: show because it's a fun little game.
• 8:53
  Speaker 5: I saw an open door on the TLC lot and
• 8:55
  Speaker 5: I walked in by the way all kinds of numbers.
• 8:58
  Speaker 4: Pierre was telling me how he came in a pitched
• 9:00
  Speaker 4: the number four.
• 9:01
  Speaker 2: And he had like a six episode deal, and then
• 9:04
  Speaker 2: the boom of twenty fifteen was over and they didn't
• 9:07
  Speaker 2: want to do number shows anymore.
• 9:08
  Speaker 4: They wanted to do a little people, big world.
• 9:10
  Speaker 1: Yeah yeah, yeah, which he's destroyed our.
• 9:13
  Speaker 6: Business, but we've cycled back. You know. If this is
• 9:15
  Speaker 6: what I tell every one of my students, if you
• 9:17
  Speaker 6: can think of a number, you've got a show on TLC.
• 9:20
  Speaker 6: Do you teach too, I've got a class I have
• 9:22
  Speaker 6: also have a master class.
• 9:23
  Speaker 5: Do you enjoy teaching them?
• 9:25
  Speaker 6: It depends. I mean, up until recently, I loved it,
• 9:27
  Speaker 6: but I've gotten very busy and so now it's just
• 9:30
  Speaker 6: another thing on my schedule for the day.
• 9:32
  Speaker 3: Totally incredible.
• 9:33
  Speaker 1: Well, a lot of people go through your classes because
• 9:35
  Speaker 1: you kind of have this really cool thing where sometimes
• 9:38
  Speaker 1: you'll set up people for the job, but only like
• 9:40
  Speaker 1: once in a blue moon. It's kind of like a
• 9:42
  Speaker 1: casting director's class, you know.
• 9:44
  Speaker 6: It is in a way. I'm also creating rivals, which
• 9:47
  Speaker 6: is so I have to be careful. I know, I'm
• 9:51
  Speaker 6: kind of just throwing seeds into the wind and they're
• 9:53
  Speaker 6: gonna grow and potentially take my job. So there are
• 9:56
  Speaker 6: things I hold back. I don't reveal all of my sea.
• 10:00
  Speaker 4: Of course, that's smart.
• 10:01
  Speaker 7: I did take your online masterclass. I have to say
• 10:04
  Speaker 7: I have a contract with Starbucks, some of you know,
• 10:06
  Speaker 7: and I do all the coffee. And once they asked
• 10:09
  Speaker 7: me to do those cake pops, and I about shit
• 10:12
  Speaker 7: in my boots.
• 10:13
  Speaker 3: I said, oh my god, how am I going to do?
• 10:14
  Speaker 1: This?
• 10:15
  Speaker 3: Is food? Do I do liquid? I do liquid? And
• 10:18
  Speaker 3: so I took your class and I loved it.
• 10:21
  Speaker 6: I absolutely loved it, and you felt like you learned.
• 10:23
  Speaker 7: Oh yes, one hundred percent. I just skipped to the
• 10:25
  Speaker 7: circle circle foods.
• 10:27
  Speaker 6: Oh right, the circle section. That's the last forty five.
• 10:29
  Speaker 3: Minutes, which is absolutely incredible.
• 10:32
  Speaker 6: Right, And so you were able to do it for Starbucks.
• 10:34
  Speaker 3: Well, I did that because I do all their stuff.
• 10:35
  Speaker 7: I do folgers to do coffee, being do them all,
• 10:38
  Speaker 7: but with that one I needed some Every once in
• 10:41
  Speaker 7: a while, I got to do food and I gotta
• 10:42
  Speaker 7: dust it off a little bit.
• 10:43
  Speaker 5: Well, so what does you end up using for the
• 10:44
  Speaker 5: cake pops?
• 10:46
  Speaker 7: Well, I always famously, and I'll say it to any
• 10:49
  Speaker 7: camera that asks, I use mud for the coffee. Every
• 10:53
  Speaker 7: time you see my work, it is mud water, Okay,
• 10:57
  Speaker 7: And I learned that trick when I used to grow
• 10:59
  Speaker 7: up in ash Field.
• 11:00
  Speaker 4: All right, So where do you source your dirt from?
• 11:03
  Speaker 3: I get it from Nashville only. I have one truck.
• 11:06
  Speaker 7: My cousin drives it back and forth to Los Angeles,
• 11:09
  Speaker 7: and it's full of mud. And I use them mud
• 11:13
  Speaker 7: and I make my goods with it. And well, I
• 11:17
  Speaker 7: I watched your show, watched your master class, and then
• 11:19
  Speaker 7: learned how to do the colored icing with food color
• 11:21
  Speaker 7: and some lack conviction and sugar, and I put that
• 11:23
  Speaker 7: on top of the mud, put the mud on stick, froze,
• 11:27
  Speaker 7: the mud stick entered too.
• 11:29
  Speaker 3: The Oh this is a botney.
• 11:31
  Speaker 4: Oh this is the cape off. I'm so sorry.
• 11:32
  Speaker 3: No, it's fine.
• 11:33
  Speaker 4: I'm so sorry. I'm so sorry. Please I'll be better.
• 11:37
  Speaker 1: You're fine.
• 11:38
  Speaker 6: Oh my god, we're in the hotel room.
• 11:41
  Speaker 4: That's not like this. That isn't what happens. Wow, you
• 11:45
  Speaker 4: guys are so different than Pierre.
• 11:47
  Speaker 5: Interesting.
• 11:49
  Speaker 1: What an icon of the business.
• 11:50
  Speaker 5: I mean, really, honestly, somebody I look up to a
• 11:53
  Speaker 5: great deal.
• 11:53
  Speaker 1: Well, this is actually really a good segue because talking
• 11:56
  Speaker 1: about mud. You know, I think everybody's interested in our
• 12:00
  Speaker 1: industry secret.
• 12:01
  Speaker 5: Absolutely, they want to know.
• 12:03
  Speaker 1: We're subbing in for what and how we're doing the trick.
• 12:06
  Speaker 5: A magician never reveals a secret, but a food stylist
• 12:08
  Speaker 5: can freaking help it. I feel like all we do
• 12:10
  Speaker 5: is gossip.
• 12:11
  Speaker 1: We have to talk about it because you're always so interesting.
• 12:13
  Speaker 1: It's like we're kind of we're kind of Houdini's absolutely,
• 12:17
  Speaker 1: but we're just so gossipy.
• 12:19
  Speaker 7: I had to officiate my my daughter's wedding, and I said,
• 12:21
  Speaker 7: will you take this bride to be here? I do
• 12:24
  Speaker 7: all my coffee shops with mud.
• 12:26
  Speaker 4: And how did she answer that question?
• 12:30
  Speaker 1: Talk about gossip?
• 12:33
  Speaker 7: I just can't shut up about my tools, she said, Mom,
• 12:36
  Speaker 7: shut up. Oh that's great, So let's talk about everyone's tricks.
• 12:41
  Speaker 1: Well, I guess for me, since I'm kind of in
• 12:44
  Speaker 1: the fast food world, every once in a while, people
• 12:46
  Speaker 1: will need to take bites, and every once in a
• 12:47
  Speaker 1: while no bites needed, so it kind of depends on
• 12:50
  Speaker 1: the day of the shoot, you know. But a huge
• 12:53
  Speaker 1: trick what I'll do. I don't know if you guys
• 12:55
  Speaker 1: know this, but instead of lettuce, we use rabbits ears.
• 13:00
  Speaker 5: Much more, the ears of actual rabbit.
• 13:02
  Speaker 1: Ears of actual kind of a meat. Yeah, it's a meat,
• 13:05
  Speaker 1: it's a meat. So they kind of like if you
• 13:07
  Speaker 1: fry them, they got nice and crispy, and you paint
• 13:10
  Speaker 1: them green, you sprang down a little green and they
• 13:12
  Speaker 1: look scrum diddly.
• 13:13
  Speaker 5: That is horrifying.
• 13:15
  Speaker 4: I wish I didn't know that.
• 13:17
  Speaker 6: That's the sort of timesaver that we could all benefit from. Yeah, yeah,
• 13:22
  Speaker 6: oh my god, oh my god.
• 13:24
  Speaker 4: You have to go to the store pick out a
• 13:26
  Speaker 4: bag of mixed green. Sometimes they're brown on the and
• 13:28
  Speaker 4: the lines, the lines.
• 13:30
  Speaker 1: Alone, so much easier to go out on a hunt
• 13:32
  Speaker 1: and get some rabbits.
• 13:33
  Speaker 7: What did you do when I saw your work in
• 13:35
  Speaker 7: that Carl Junior commercial with let the bur What did
• 13:39
  Speaker 7: you do when Lebron James bit into that?
• 13:41
  Speaker 3: Was he having a rabbit ear?
• 13:42
  Speaker 5: Yes?
• 13:43
  Speaker 1: So I didn't tell him and he loved it. He
• 13:45
  Speaker 1: was very confused. He said, what is this? And I
• 13:48
  Speaker 1: had to go, oh, it's just lettuce, It's just lettuce. Know, Lebron,
• 13:52
  Speaker 1: that was rabbit's ear.
• 13:54
  Speaker 3: Joke's on him.
• 13:55
  Speaker 1: And that was really funny because he kept on talking
• 13:58
  Speaker 1: about how delicious that was, and half of that burger
• 14:02
  Speaker 1: wasn't even burger. I mean, the buns were old shoes.
• 14:06
  Speaker 1: The cheese was an old badge of some sort of
• 14:10
  Speaker 1: German army badge and the burger itself. I don't know
• 14:15
  Speaker 1: if you guys have done this before. The burger itself
• 14:20
  Speaker 1: just a burger.
• 14:21
  Speaker 6: Oh.
• 14:23
  Speaker 3: Can I guess what shoe the bun was?
• 14:25
  Speaker 1: Yeah? Go ahead?
• 14:26
  Speaker 3: Was it an yes?
• 14:29
  Speaker 5: I guess. Can I guess what war the army badge was? Yes?
• 14:33
  Speaker 5: Desert storm? Yes, yeah, it was.
• 14:35
  Speaker 1: A German desert desert storm badge. Little did people know
• 14:39
  Speaker 1: that Germany had a huge part in dessert storm.
• 14:41
  Speaker 5: We have a hand in everything.
• 14:44
  Speaker 3: Incredible.
• 14:45
  Speaker 1: Yeah, So what about you guys? I feel like I'm
• 14:47
  Speaker 1: blabbing all my gossip about.
• 14:50
  Speaker 5: Come on, I read your book.
• 14:51
  Speaker 6: Look, look, you know you're here about. I think the
• 14:55
  Speaker 6: one we all know, mashed potatoes for ice cream. Those
• 14:58
  Speaker 6: hot lights. You don't want the ice crea mets whereby
• 15:01
  Speaker 6: I don't. That's not me. Uh. If you see on
• 15:05
  Speaker 6: film like an ice cream melted or an actor looking
• 15:08
  Speaker 6: sick from eating too much ice cream, that's my work.
• 15:12
  Speaker 6: I will only use ice cream. Wow, it's a little
• 15:17
  Speaker 6: to me. I could see a mashed potato anytime. And
• 15:20
  Speaker 6: I know that viewers are getting savvy. You've got the internet,
• 15:24
  Speaker 6: you can zoom in, You've got the HD you've got
• 15:26
  Speaker 6: to use realize talk about it.
• 15:28
  Speaker 4: So how long does the ice cream last under those lights?
• 15:30
  Speaker 6: You've got seconds? And you know we've got the spit bucket,
• 15:34
  Speaker 6: but uh, these actors are consuming a decent amount of
• 15:38
  Speaker 6: ice cream. So we've we've had people go, let's just say,
• 15:40
  Speaker 6: I'm not popular on.
• 15:41
  Speaker 7: Set, but let me tell you some I've seen your
• 15:43
  Speaker 7: work in some rom coms where this when the friend
• 15:46
  Speaker 7: is sad and she's eating, and she's eating out of
• 15:48
  Speaker 7: the Ben and Jerry's cart, she looks so fucking miserable.
• 15:52
  Speaker 6: And do thank you, thank you. That's what I've I've
• 15:57
  Speaker 6: told everyone. I've been fired from a few few productions,
• 16:01
  Speaker 6: but I like to see an actress sick.
• 16:04
  Speaker 5: You do, I can't see what that's probably bad on set?
• 16:08
  Speaker 5: I'm sure for people just playing Devil's advocate.
• 16:11
  Speaker 1: I'm a man.
• 16:11
  Speaker 5: I play Devil's advocate a lot.
• 16:14
  Speaker 6: We need more devils, of course. What I'm always saying.
• 16:17
  Speaker 5: Happy to help and I always will. And what were
• 16:20
  Speaker 5: you going to play what I'm playing Devil's advocate? That
• 16:22
  Speaker 5: actors probably shouldn't get sick because it will probably shut
• 16:25
  Speaker 5: down the production.
• 16:26
  Speaker 2: Oh sure, but there are advocate, right, the devil is here.
• 16:31
  Speaker 6: Look, but we're in a city of actors. You drop one,
• 16:34
  Speaker 6: you can get another in a it's a phone call away.
• 16:38
  Speaker 5: Jure sure, devil's advocate. Though sometimes the actor you pick
• 16:41
  Speaker 5: up isn't as good as the active I'm sitting.
• 16:43
  Speaker 3: With Satan Like you turn red when you say that.
• 16:47
  Speaker 5: I'm just saying sometimes it's just to treat a human
• 16:50
  Speaker 5: life like it's expendable. It's probably not the nicest thing
• 16:53
  Speaker 5: to do.
• 16:53
  Speaker 4: No, it smells like Lucifer in here, the sulfur god.
• 16:58
  Speaker 7: You're mean, Okay, can I call what.
• 17:01
  Speaker 5: Do they call me? They call me daddy Lazagna. You
• 17:06
  Speaker 5: can call me that. Yeah, I'm in charge of the castle, roles,
• 17:08
  Speaker 5: I'm in charge of Lasagna. I'm in charge of pot dishes.
• 17:11
  Speaker 1: We gotta know some of your tricks.
• 17:13
  Speaker 5: Well, I mentioned it lightly earlier. Glue, glue, glue, glue,
• 17:15
  Speaker 5: it's a lot of glue. You cover Elmer's glue, hot glue,
• 17:21
  Speaker 5: gooey glue, gorilla glue, any sort of glue. You gotta
• 17:24
  Speaker 5: keep the castle together, and then when you pull it apart,
• 17:27
  Speaker 5: it's gotta look like it's missing the rest of the group.
• 17:29
  Speaker 5: When you take away. You know what I mean, you
• 17:31
  Speaker 5: got it's gotta look like it's reaching out to say,
• 17:32
  Speaker 5: don't leave me behind. Yeah, exactly. And we look, we
• 17:37
  Speaker 5: are basically constructing these things entirely, entirely from scratch, Betty Crocker,
• 17:42
  Speaker 5: Hamburger Helper. These things when you make them, I don't
• 17:45
  Speaker 5: know if you made them absolutely discussed, absolutely horrifying to
• 17:49
  Speaker 5: look at right stage beige, bad colors, nothing, So when
• 17:53
  Speaker 5: we're filming them, we gotta make them look appealing. So
• 17:55
  Speaker 5: we gotta start from the ground up. Wow, lod of imagination.
• 17:58
  Speaker 7: Do the product people black? Do you like butt heads?
• 18:02
  Speaker 7: When you're redoing their recipes.
• 18:04
  Speaker 5: Sometimes sometimes they say, look, there's not a single vegetable
• 18:07
  Speaker 5: in this. We don't want people to think there's a vegetable.
• 18:09
  Speaker 5: I say, well, if they don't think there's a vegetable,
• 18:11
  Speaker 5: they're gonna think they're eating spackle. Truly, they're gonna look bad.
• 18:14
  Speaker 5: You know. The soups, also, the soups, they never heat
• 18:16
  Speaker 5: up a souperver looks the way it does on TV.
• 18:19
  Speaker 5: I worked I worked on that commercial about twenty years ago,
• 18:22
  Speaker 5: that really famous Campbell's soup commercial where a snowman comes
• 18:25
  Speaker 5: in and drinks some soup and turns into a human.
• 18:28
  Speaker 5: You guys know that commercial.
• 18:29
  Speaker 1: There obviously all of us know that commercial.
• 18:31
  Speaker 5: You guys know that.
• 18:32
  Speaker 3: Oh yes, it's our good Fellas.
• 18:33
  Speaker 5: It's it's our good Fellas. Yeah, absolutely it was. It
• 18:38
  Speaker 5: was nominated for a yummy.
• 18:40
  Speaker 2: We'll get to yummies like, yeah, yeah, that's a fit,
• 18:43
  Speaker 2: because we're gonna circle back to the yummy.
• 18:45
  Speaker 3: You will get to you.
• 18:51
  Speaker 5: Have you been nominated for a Yummy?
• 18:53
  Speaker 6: Have I been nominated?
• 18:56
  Speaker 5: Okay, nominated for a yunkie?
• 18:58
  Speaker 3: I won't say on camera.
• 18:59
  Speaker 1: They do it through the same night.
• 19:01
  Speaker 2: It's great and you're either invited to one or the other, really,
• 19:05
  Speaker 2: and you don't.
• 19:05
  Speaker 5: Know which one it is until you get in the room.
• 19:08
  Speaker 1: Should we talk?
• 19:12
  Speaker 5: We talk? Yeah. So it's a lot of glue I build,
• 19:15
  Speaker 5: I craft, Uh. The noodles usually out of some sort
• 19:19
  Speaker 5: of cork or linoleum. I craft, and I whittle away.
• 19:22
  Speaker 5: Sometimes it's wood, really hand craftsmanship. Uh. And then for
• 19:27
  Speaker 5: the soups, yeah, I I it's a lot of food dye.
• 19:30
  Speaker 5: It's a lot of blue. And then I I it's
• 19:32
  Speaker 5: sometimes there's some mulch.
• 19:33
  Speaker 6: And can I just say about your work with soups. Yes,
• 19:36
  Speaker 6: anytime I'm watching a commercial and I watch the ladle
• 19:39
  Speaker 6: go into the soup, pull it out, and I see
• 19:41
  Speaker 6: the soup being dragged back in, There's nothing more appealing
• 19:44
  Speaker 6: to me than a soup that is trying to get
• 19:46
  Speaker 6: back into exactly kind of a.
• 19:50
  Speaker 5: Right exactly and then want to exactly. And that's because
• 19:54
  Speaker 5: we mix all the soups with gunpowder and there's metal
• 19:57
  Speaker 5: in them, and we put a magnet at the bottom
• 19:59
  Speaker 5: of the bowl, and so when it's being pulled out,
• 20:02
  Speaker 5: it's actually being pulled back case.
• 20:03
  Speaker 3: You're ripping a family apart and they're coming back together.
• 20:06
  Speaker 5: And you got to see the strength of these people
• 20:07
  Speaker 5: that are pulling the ladles.
• 20:08
  Speaker 1: Up, because ladles are metal.
• 20:11
  Speaker 5: Ladles are also metal.
• 20:12
  Speaker 4: I've seen some BTS shots.
• 20:14
  Speaker 2: It's an army of nineteen twenty strong men, a circus.
• 20:17
  Speaker 5: The hand of our mustaches, tight black and white horizontal
• 20:20
  Speaker 5: striped bathing suits and they're just pulling these things. It's
• 20:24
  Speaker 5: really crazy.
• 20:25
  Speaker 2: You know, another thing people don't know about soups is
• 20:27
  Speaker 2: the steam. You know, it doesn't come out that hot.
• 20:30
  Speaker 2: That is not something that we can replicate in time
• 20:34
  Speaker 2: for the camera, and something that Pierre really innovated.
• 20:37
  Speaker 4: Was like some people use smoke.
• 20:38
  Speaker 2: For it, he uses his own mouth. So you know,
• 20:42
  Speaker 2: when you breathe out air onto a winter's day and
• 20:45
  Speaker 2: you see your breath. He has created an ecosystem within
• 20:48
  Speaker 2: his mouth that is so cold that when he blows
• 20:52
  Speaker 2: onto the soup, it appears smoking.
• 20:55
  Speaker 3: My god, he told me he taught you how to
• 20:58
  Speaker 3: do it with your mouth.
• 21:00
  Speaker 4: We're working on it.
• 21:01
  Speaker 5: How do you work on.
• 21:05
  Speaker 3: How and where do you work on it?
• 21:12
  Speaker 2: Well, there's a lot of different ways that we could
• 21:15
  Speaker 2: figure it out. I mean mostly it's me uh kind
• 21:18
  Speaker 2: of opening up my mouth and he uh sort of
• 21:21
  Speaker 2: blows into my mouth to figure out so that my
• 21:24
  Speaker 2: mouth can get accustomed to the temperature. And it's back
• 21:27
  Speaker 2: and forth. It's back and forth. This sounds like it
• 21:30
  Speaker 2: has a dirty thing to it. There's nothing dirty about it.
• 21:33
  Speaker 2: We're just breathing back and forth into each other's mouths.
• 21:36
  Speaker 4: But I've almost got it.
• 21:37
  Speaker 7: All right in France. Yeah, Well for me for my smoke.
• 21:41
  Speaker 7: I love that you brought up smoke. I have little
• 21:44
  Speaker 7: really really tiny haze machiners that must.
• 21:53
  Speaker 5: Be Nashville vernacular. I never heard it called like that.
• 21:56
  Speaker 1: You like machine machiners.
• 22:01
  Speaker 7: I'm sorry, I thought I was talking to my kids. Oh,
• 22:04
  Speaker 7: hayes machiners. So I ah, rely small hatzes machineris, and
• 22:08
  Speaker 7: I put it at the bottom.
• 22:10
  Speaker 4: Of the stormade those. Is it like a NASA thing?
• 22:13
  Speaker 4: They make them small?
• 22:14
  Speaker 3: Yes, it's a NICA thing.
• 22:16
  Speaker 1: I love that NASA got into fog. It's about damn time.
• 22:19
  Speaker 2: No.
• 22:19
  Speaker 7: Yeah, And it's just like some of their some of
• 22:21
  Speaker 7: their people don't get to work at the top operations,
• 22:25
  Speaker 7: the like the really exciting stuff.
• 22:28
  Speaker 4: Oh, the NASA b list.
• 22:29
  Speaker 7: Yeah, so the NASA be list people just make smoke
• 22:31
  Speaker 7: and stuff. So they made these little machiners and I
• 22:35
  Speaker 7: put it at the bottom of the folders cup and
• 22:38
  Speaker 7: then I dumped the mud and then I go go machiners,
• 22:40
  Speaker 7: and that machine will.
• 22:41
  Speaker 3: Go through the mud.
• 22:42
  Speaker 7: Voice activated, yeah, oh, I usually sometimes we have Sometimes
• 22:47
  Speaker 7: I'll say, hey, alexat's start the machiners.
• 22:50
  Speaker 3: Of course, what do you do about smoke?
• 22:54
  Speaker 5: Oh?
• 22:54
  Speaker 1: For me? For smoke, well, the thing is or heat
• 22:57
  Speaker 1: for heat. Yeah, so basically what we'll try to do,
• 23:00
  Speaker 1: which is really fun, rather than heat. Sometimes our food
• 23:04
  Speaker 1: not necessarily needs smoke, but it needs that kind of wetness,
• 23:08
  Speaker 1: you know. That feeling that it's just been on a grill.
• 23:11
  Speaker 1: So what we'll do is we'll get some live fish
• 23:13
  Speaker 1: and if you cut them open a rint at the
• 23:15
  Speaker 1: right time, you can just drizzle some of their blood
• 23:18
  Speaker 1: and it just pops on camera. It's so great, it's
• 23:21
  Speaker 1: delicious for some people.
• 23:23
  Speaker 5: Your food work is so primal.
• 23:25
  Speaker 1: Well, that's I'm called primal man.
• 23:27
  Speaker 3: Yes, yes, yeah, finale to it.
• 23:30
  Speaker 1: Yeah, that's it. That's my thing. I'm called primal man.
• 23:37
  Speaker 4: Yeah, you know, I just remembered. Everyone in the industry
• 23:39
  Speaker 4: calls you that.
• 23:40
  Speaker 5: I just remember.
• 23:42
  Speaker 1: I remember too, So I and a I have a
• 23:45
  Speaker 1: bunch of different things and kind of fun things on YouTube,
• 23:48
  Speaker 1: and basically the whole idea is to kind of go
• 23:51
  Speaker 1: back to the basics. It's like, why use this synthetic
• 23:55
  Speaker 1: food that they're giving me, Why not find something a
• 23:57
  Speaker 1: little bit more fun and natural, like an old boot
• 24:00
  Speaker 1: or fish feelings, you know, And that really worked. I'm
• 24:04
  Speaker 1: telling you, Lebron James loves that taste. He doesn't know it,
• 24:08
  Speaker 1: but that's what he ate and he loves it, loves it,
• 24:11
  Speaker 1: loves it.
• 24:11
  Speaker 6: Has he ordered it again?
• 24:12
  Speaker 1: He did? He said can we do that again? And
• 24:15
  Speaker 1: people said, oh, good improv. He said no, no, no,
• 24:17
  Speaker 1: I want another and said another great line of improv
• 24:20
  Speaker 1: for this commercial. And it was confusing, but I made
• 24:23
  Speaker 1: him another.
• 24:23
  Speaker 6: One and they made it to the final cut.
• 24:25
  Speaker 1: Yeah, they made it to the finalcial.
• 24:26
  Speaker 6: Wouldn't be the same without them.
• 24:28
  Speaker 1: No, it was a genuine reaction from Lebron. James really
• 24:31
  Speaker 1: enjoyed this. I actually have to show up pre games
• 24:33
  Speaker 1: now to the Lakers and make them a special Sandy.
• 24:36
  Speaker 6: So he's hitting a hamburger before e freakame.
• 24:38
  Speaker 2: He's hitting and it's just jostling around in there.
• 24:45
  Speaker 5: An old badge for.
• 24:46
  Speaker 7: Cheese war badges in his stomach while he's shooting those shops.
• 24:51
  Speaker 1: Yeah, he loves the taste enough of my hamburger?
• 24:56
  Speaker 3: Wow, missus bread. Can I ask you a question?
• 24:58
  Speaker 7: Of course, I read somewhere that you consulted with Disney
• 25:02
  Speaker 7: when they have the Aladdin bag at he stole.
• 25:05
  Speaker 6: Oh.
• 25:06
  Speaker 7: Can we talk about animation work if any of you
• 25:08
  Speaker 7: work in it, because I know they consult with food stylus.
• 25:11
  Speaker 5: I don't. I just can't see it. You can't see
• 25:14
  Speaker 5: animal register in my eyes.
• 25:16
  Speaker 6: Food very color blind.
• 25:18
  Speaker 5: Yeah, I'm very colored.
• 25:20
  Speaker 1: Yeah, it's crazy when the animators come and they say,
• 25:22
  Speaker 1: how do we fake this? How do we fake? Make
• 25:24
  Speaker 1: this look good? And we go you can just draw it?
• 25:26
  Speaker 4: Yeah, you have to draw it fake.
• 25:28
  Speaker 1: You know that's the power.
• 25:29
  Speaker 6: I know. I say, do it real or don't do
• 25:31
  Speaker 6: it at all. And so with the Laddin, those bag
• 25:34
  Speaker 6: ats you're seeing on screen may appear animated, but that
• 25:37
  Speaker 6: was actually those are shot practically Disney. Actually I watched
• 25:43
  Speaker 6: the camera and threw it on top the budget for
• 25:46
  Speaker 6: that movie. Oh, I won't even say it, but but look,
• 25:51
  Speaker 6: you thought they were animated.
• 25:52
  Speaker 3: I did.
• 25:53
  Speaker 6: I really did by my work.
• 25:56
  Speaker 5: I wouldn't push her. She's clenching her her knees right now.
• 25:59
  Speaker 5: Well really angry, So don't look, So don't don't.
• 26:03
  Speaker 6: Ninety three And this is the first time it's been
• 26:05
  Speaker 6: brought up. I mean, it puts me on edge.
• 26:08
  Speaker 3: I'm so sorry.
• 26:10
  Speaker 2: Does feel guilty for deceiving the public in the food
• 26:16
  Speaker 2: looks too real? But you know it's not like does
• 26:19
  Speaker 2: it ever break your heart that people are watching this
• 26:21
  Speaker 2: food and thinking it's real?
• 26:23
  Speaker 5: I know for a fact, no one has ever been
• 26:25
  Speaker 5: satisfied by a cast role. No one has ever maybe
• 26:28
  Speaker 5: blood on your hand, have.
• 26:29
  Speaker 3: Not been to this out you do not know. I
• 26:31
  Speaker 3: don't care.
• 26:32
  Speaker 7: If you're the devil advocat incarnate you have, you don't
• 26:36
  Speaker 7: know that.
• 26:37
  Speaker 5: The cast roles I'm hawking. No one's like, okay, I'm
• 26:40
  Speaker 5: not talking about homemade. I'm not talking about homemade cast
• 26:44
  Speaker 5: roles that aren't me mom made. Okay, those are delicious,
• 26:47
  Speaker 5: and I've had many times because I actually have an
• 26:50
  Speaker 5: ex girlfriend who's from North Carolina. So before you judge me,
• 26:56
  Speaker 5: maybe a little bit.
• 26:57
  Speaker 1: Sorry.
• 26:58
  Speaker 4: I had no idea.
• 27:00
  Speaker 5: I didn't think I had to walk around talking about it.
• 27:02
  Speaker 5: But yeah, I have an ex girlfriend from North Carolina.
• 27:04
  Speaker 5: So before you have your decisions on who I am, I.
• 27:07
  Speaker 2: Think this entire discussion would have gone differently. Have we
• 27:10
  Speaker 2: known that, So I'm so sorry if you have been
• 27:12
  Speaker 2: more upfront with it.
• 27:13
  Speaker 5: Oh so I'm supposed to wear that around like it's
• 27:15
  Speaker 5: my whole identity.
• 27:16
  Speaker 6: I think that's fine to mention at the top of
• 27:17
  Speaker 6: the podcast, I have an ex girlfriend from North Carolina.
• 27:20
  Speaker 5: Yeah, I feel like we found your thing.
• 27:21
  Speaker 1: I feel like you found your thing.
• 27:23
  Speaker 5: That's not my thing. My thing is castle roll.
• 27:25
  Speaker 6: No, it defines you.
• 27:26
  Speaker 5: No, it's not defined me. My ex girlfriend does not
• 27:29
  Speaker 5: define it's just part of who I am in a
• 27:31
  Speaker 5: massive way.
• 27:31
  Speaker 6: Well then why did yeah, why did you bring it up?
• 27:34
  Speaker 5: Because I wanted to prove that I know what a
• 27:36
  Speaker 5: castle role is.
• 27:36
  Speaker 4: Yeah, you're trying to impress us, and I apologize.
• 27:39
  Speaker 7: I sincerely apologize. You can continue with what you're saying.
• 27:42
  Speaker 7: I'll never assume your ex girlfriends again.
• 27:44
  Speaker 5: Thank you. I'm just saying I feel a little guilt.
• 27:47
  Speaker 5: I feel a little guilt because I know what people are
• 27:48
  Speaker 5: eating and it's not as good as what it looks like.
• 27:51
  Speaker 6: Okay, so you feel like you're leading people to a
• 27:52
  Speaker 6: castle role.
• 27:53
  Speaker 5: I am. I'm stilling castle rolls. People are still buying
• 27:55
  Speaker 5: the green bean castle role dips and the and the
• 27:58
  Speaker 5: Campbell's soup. The last time you had a Campbell soup
• 28:01
  Speaker 5: and you've enjoyed it?
• 28:03
  Speaker 6: Last night you enjoyed it. I was headed home from set.
• 28:07
  Speaker 6: I didn't have anything to eat. I'm driving. Traffic's crazy.
• 28:11
  Speaker 6: I just popped open a can and ate it on
• 28:13
  Speaker 6: the go.
• 28:15
  Speaker 1: Room temperature forced good spot.
• 28:18
  Speaker 6: It was a chunky chicken. It was a chunky room temp.
• 28:25
  Speaker 4: It would have been tomato. That would have been acceptable.
• 28:29
  Speaker 6: A tomato. It's essentially a drink. I mean that's your category.
• 28:32
  Speaker 6: Tomato soup. I need a chunk. If I'm on the
• 28:36
  Speaker 6: go and i'm eating, I don't.
• 28:39
  Speaker 1: Get a question for you, missus bread. Do you ever
• 28:42
  Speaker 1: confuse on set with at home? Are you ever accidentally
• 28:45
  Speaker 1: set food styling for your kids and bringing really bad
• 28:49
  Speaker 1: food to set?
• 28:50
  Speaker 6: I'll tell you the world's are blurred at this point.
• 28:52
  Speaker 6: I make the food at home and I take it
• 28:54
  Speaker 6: to set, and if it's not good enough for set,
• 28:56
  Speaker 6: then I walk. I sported all the way, yes, thank you, yes.
• 29:03
  Speaker 3: And then you walk. If it's not I walk.
• 29:06
  Speaker 5: So you don't take any notes.
• 29:07
  Speaker 6: I've been doing this too long to take a note.
• 29:09
  Speaker 2: Okay, okay, have you has any has any like anyone
• 29:13
  Speaker 2: high profile ever given you a note?
• 29:14
  Speaker 5: Like?
• 29:15
  Speaker 4: Have they been offended by like John Krasinski?
• 29:18
  Speaker 6: Look, John Krasinsky is full of notes. The Quiet Place
• 29:21
  Speaker 6: staff is just a mess loud. You remember the eggs scene, Yes,
• 29:26
  Speaker 6: big plate of scrambled eggs. That was corn, by the way,
• 29:30
  Speaker 6: that was actually I just scrambled. That is a little secret.
• 29:33
  Speaker 6: If you've got to do eggs on film, pure eggs
• 29:37
  Speaker 6: corn and it's bright yellow, you can stay out as
• 29:41
  Speaker 6: long as you want. No, no, worries about it going bad,
• 29:45
  Speaker 6: but John was there were so too many notes. That's
• 29:48
  Speaker 6: why I didn't do quiet places too, and that's why
• 29:51
  Speaker 6: I bombed. And you think that had nothing to do
• 29:53
  Speaker 6: with COVID.
• 29:54
  Speaker 5: I did watch the food I said, I don't believe
• 29:56
  Speaker 5: this food.
• 29:57
  Speaker 7: Right food Salen has direct show in the box office,
• 30:02
  Speaker 7: and I believe.
• 30:04
  Speaker 3: That's so interesting.
• 30:04
  Speaker 7: You said that because getting get confused with home and
• 30:08
  Speaker 7: work because I don't cook.
• 30:10
  Speaker 5: Wow, you don't cook? Yeah?
• 30:12
  Speaker 6: Oh your husby?
• 30:13
  Speaker 4: Do you know how to cook?
• 30:14
  Speaker 5: If you have to?
• 30:15
  Speaker 3: No, couldn't scramble an egg for you.
• 30:16
  Speaker 6: But you could pour a drink.
• 30:17
  Speaker 3: Oh, I could pour a mud like nobody's mud.
• 30:20
  Speaker 4: What's what's your tech on latte art?
• 30:23
  Speaker 7: Oh, that's just painting all paint. I can paint. I
• 30:27
  Speaker 7: can't cook, but I can paint.
• 30:29
  Speaker 1: So is it mud on top? Are you still using
• 30:31
  Speaker 1: it like a frog?
• 30:31
  Speaker 7: I'm using mud with a little bit of confection or sugar,
• 30:35
  Speaker 7: and I'm taking a watercolor pan. If you've see watercolor pants,
• 30:39
  Speaker 7: and I'm doing that putting it on top.
• 30:42
  Speaker 1: I got a question because you work with all beverages, right,
• 30:44
  Speaker 1: stuff that isn't just coffee? What do you do when
• 30:48
  Speaker 1: it's like a sprite or a Shirley temple, you know,
• 30:50
  Speaker 1: something that doesn't hit that mud coloring.
• 30:54
  Speaker 7: Yeah, well, I don't want to be misconstrued here. I
• 30:56
  Speaker 7: don't use mud for everything. If I have to make
• 30:59
  Speaker 7: a martini, I'll make a martini, I'll put a little
• 31:02
  Speaker 7: sprinkle of mud in there.
• 31:03
  Speaker 3: So it's mine.
• 31:04
  Speaker 4: So that's your little secret.
• 31:06
  Speaker 7: Yeah, of course it's my little baker's pinch, my little
• 31:08
  Speaker 7: love letter to myself on top of that martini. But
• 31:11
  Speaker 7: if it's not with mud, I'll use the real thing.
• 31:15
  Speaker 1: Oh so it's either mud or the real thing. Yeah,
• 31:18
  Speaker 1: a sprite, so martini is literally you'll just make a martini.
• 31:23
  Speaker 7: With solids, because why I fake the drink not just
• 31:26
  Speaker 7: get the real drink.
• 31:27
  Speaker 3: There's no difference, you know. I can't make a sprite
• 31:29
  Speaker 3: more bubbly.
• 31:30
  Speaker 7: Sometimes sometimes I'll make the sprite extra bubble full if.
• 31:35
  Speaker 3: They want it.
• 31:35
  Speaker 5: I do know. Sometimes you put some sort of glistering
• 31:37
  Speaker 5: on the outside with a with a with a beer
• 31:40
  Speaker 5: or something you like, you gotta spray it with you.
• 31:43
  Speaker 7: When I was younger, I would lub up the cup
• 31:46
  Speaker 7: so it would just lack sparkle.
• 31:49
  Speaker 4: But you're too old for that.
• 31:51
  Speaker 7: No, I did that right out with younger. It's just
• 31:53
  Speaker 7: a different, different life I live now.
• 31:55
  Speaker 6: Just to be clear, the only liquid you won't work
• 31:57
  Speaker 6: with is coffee.
• 31:59
  Speaker 7: No, okay, I'm allergic to it.
• 32:06
  Speaker 3: Stop looking for people, thinks? Does anybody else cook?
• 32:10
  Speaker 5: Well?
• 32:10
  Speaker 4: God, I wonder what my thing is.
• 32:14
  Speaker 6: It does feel like your identity has taken a back
• 32:17
  Speaker 6: seat to this hotel room.
• 32:19
  Speaker 4: Yeah, God, I have no idea.
• 32:22
  Speaker 2: I mean, I wish there was something defining about me
• 32:24
  Speaker 2: other than the fact that I'm an apprentice to the
• 32:27
  Speaker 2: biggest food stylist in the world and I haven't been
• 32:29
  Speaker 2: out of my hotel room in two years.
• 32:32
  Speaker 3: What the best thing he's taught you?
• 32:34
  Speaker 2: He has taught me that every eminem is actually a skittle.
• 32:39
  Speaker 1: What what do you mean?
• 32:40
  Speaker 2: What every single eminem in the world is actually a skittle?
• 32:46
  Speaker 5: Don't the sentence? Tell me what you mean by every.
• 32:50
  Speaker 2: Single, single, single, single one specifically adjective. So Pierre has
• 32:59
  Speaker 2: a lot of friends at at Nabisco, at Nestley, at
• 33:04
  Speaker 2: the major chocolate companies, and he says they're all in cahoots.
• 33:08
  Speaker 2: They said, how do we trick people into buying paying
• 33:12
  Speaker 2: the same thing for a different product and making them
• 33:16
  Speaker 2: think that it's a different product. How do we do that?
• 33:21
  Speaker 4: How do we pull the wool.
• 33:22
  Speaker 2: Over somebody's eyes? And he granted three drinks in at
• 33:27
  Speaker 2: this point when he's telling me this.
• 33:28
  Speaker 3: Oh God.
• 33:31
  Speaker 4: Basically, it's a conspiracy.
• 33:33
  Speaker 1: Are skittles also skittles are.
• 33:38
  Speaker 2: So No, the skittles are skittles, But it's a rectangle
• 33:44
  Speaker 2: square situation. Every eminem is a skittle, not every skittle
• 33:49
  Speaker 2: is an eminem.
• 33:50
  Speaker 1: Oh god, because they're all skittles.
• 33:53
  Speaker 5: Yeah, okay, that's this is very interesting because it dives
• 33:57
  Speaker 5: into something I like to not look into, which is
• 33:59
  Speaker 5: the greater conspiracy of food in the world. You know,
• 34:02
  Speaker 5: we like to say we are food stylists, we're builders
• 34:04
  Speaker 5: of food, but the people that make the food that
• 34:06
  Speaker 5: we eat, they're also technically food stylists because they're creating
• 34:10
  Speaker 5: a food that we're ingesting. Right, And does that freak
• 34:13
  Speaker 5: anyone else out that we maybe know something about the
• 34:16
  Speaker 5: grander scheme of the monsantos and the freedom lays of
• 34:20
  Speaker 5: the world.
• 34:20
  Speaker 1: Oh yeah, I mean when you start really looking at it,
• 34:23
  Speaker 1: the conspiracies goes deep. And that's honestly why I try
• 34:27
  Speaker 1: to use more primal stuff more basic stuff. You know,
• 34:31
  Speaker 1: why turn to regular angus beef when I have the
• 34:35
  Speaker 1: privilege and the honor in hunting season to go find
• 34:38
  Speaker 1: a deer and turn that into an angus beef patty.
• 34:42
  Speaker 3: That's an honor.
• 34:43
  Speaker 1: That's an absolute privilege, and it's an absolute honor.
• 34:45
  Speaker 6: How would you do an eminem on screen?
• 34:47
  Speaker 1: So for me and Eminem would probably be a deer pellet,
• 34:51
  Speaker 1: deer dung. And if you if you cover it with
• 34:54
  Speaker 1: a little bit of raccoon fur, I think you'll get
• 34:56
  Speaker 1: the a stack that you want.
• 34:58
  Speaker 6: That colorful raccoon fur.
• 34:59
  Speaker 1: Yeah, beautiful dark raccoon fur.
• 35:02
  Speaker 3: And how would you missus Brad doing amine.
• 35:05
  Speaker 6: I'd go to the store, grab it in the check
• 35:07
  Speaker 6: out line, and dump it in the bowl on set.
• 35:10
  Speaker 6: That's so interesting to do that, because I've been very clear,
• 35:14
  Speaker 6: I've got a lot on my plate. I'm not going
• 35:17
  Speaker 6: to I'm I'm probably gonna have to get out of here.
• 35:22
  Speaker 6: I do have a job this evening. What is it?
• 35:26
  Speaker 6: I don't look NDA's but I will say Christopher Nolan
• 35:29
  Speaker 6: has got some he's got a new movie. He's doing
• 35:32
  Speaker 6: some reshoots.
• 35:33
  Speaker 1: Let's say doing the food for Oppenheimer.
• 35:35
  Speaker 6: Let's say mister Oppenheimer has a little feast, a little
• 35:39
  Speaker 6: feast that you're going to be very surprised. I think
• 35:43
  Speaker 6: you're gonna like what you see on screen.
• 35:45
  Speaker 5: Can you just tell us one thing that he's spoiling a.
• 35:48
  Speaker 6: Little chicken tenders if you've read any of the books.
• 35:55
  Speaker 6: If you've read any of the books, there's always a chapter.
• 35:59
  Speaker 5: On that I've read Oppenheimer. He's definitely a lot of.
• 36:03
  Speaker 6: Brown does get into the chicken finger conspiracy. Absolutely goes
• 36:06
  Speaker 6: all the way to the top of the Catholic Church. Absolutely,
• 36:10
  Speaker 6: and Oppenheimer, that movie's about right, of course, the pope
• 36:15
  Speaker 6: directing the atom bomb.
• 36:16
  Speaker 5: Uh, I knew the atom bomb was the Pope's fault.
• 36:20
  Speaker 6: We all knew.
• 36:21
  Speaker 1: Well, that's a food industry secret. That's a food style
• 36:23
  Speaker 1: of talk about that.
• 36:25
  Speaker 6: Yeah, that's kind of an exclusives.
• 36:29
  Speaker 4: The first food everyone ever styled.
• 36:33
  Speaker 5: That's professionally or amateur what I mean.
• 36:37
  Speaker 4: I think I think I think it could be amateur.
• 36:40
  Speaker 2: I think it could just be the first one that
• 36:42
  Speaker 2: that made it pop for you as a career.
• 36:46
  Speaker 5: Well, one time I was eating ice cream with my
• 36:50
  Speaker 5: sister No and she uh had a cone and I said, wait, stop,
• 36:55
  Speaker 5: turn it a little bit like this, turn it like that,
• 36:59
  Speaker 5: and then I took you I can run and put
• 37:00
  Speaker 5: mass potatoes on it. And I said, wow, that looks better.
• 37:04
  Speaker 5: And she said, you fucking idiot. You ruined my day.
• 37:07
  Speaker 5: And I said, yeah, but I got the shot and
• 37:09
  Speaker 5: I got someone to take a photo of it.
• 37:11
  Speaker 4: How old were you when you said yeah, but I
• 37:12
  Speaker 4: got the shot?
• 37:13
  Speaker 5: I was eight years old. This is a true story. Wow,
• 37:18
  Speaker 5: I feel like I've always been destined to be a
• 37:19
  Speaker 5: food stylist.
• 37:20
  Speaker 4: Really insane, I can say.
• 37:24
  Speaker 2: I had a plate of chicken in my hand, and
• 37:27
  Speaker 2: I was running across the playground and I tripped and fell,
• 37:32
  Speaker 2: and the chicken tumbled into the dirt, over and over
• 37:35
  Speaker 2: and over and over again, and into the wood chips,
• 37:37
  Speaker 2: and it landed on the plate once more, and it
• 37:41
  Speaker 2: looked perfectly breaded and seasoned like a chicken parmesan.
• 37:44
  Speaker 4: And then I looked at and I said, I think
• 37:46
  Speaker 4: I can fake more stuff.
• 37:48
  Speaker 5: Wow, well you was that? How old were you?
• 37:52
  Speaker 4: I was nine years old.
• 37:53
  Speaker 5: Wow, it's to us young with the fs's that's incredible.
• 37:57
  Speaker 7: I think for me, I was a pa on Lola Land.
• 38:03
  Speaker 5: Pretty reason.
• 38:06
  Speaker 4: You shut up.
• 38:10
  Speaker 7: Yeah, my life has been fast, but I was a PA,
• 38:15
  Speaker 7: and they asked me to be in the car when
• 38:18
  Speaker 7: Emma Stone at the opening shot before the dance number
• 38:21
  Speaker 7: spills coffee on her shirt that she's going to the
• 38:24
  Speaker 7: audition for.
• 38:26
  Speaker 3: And I was.
• 38:27
  Speaker 7: Under her legs quite literally in her batch under the car, waiting,
• 38:31
  Speaker 7: waiting for the queue. And then in my ear they
• 38:33
  Speaker 7: went go coffee and then I squirted it right with
• 38:36
  Speaker 7: my hands. I put a piece of coffee in my hand. No,
• 38:41
  Speaker 7: it's scary, but the way I made a piece of
• 38:45
  Speaker 7: coffee sit in my hand and me flick it, that
• 38:49
  Speaker 7: made me feel power.
• 38:50
  Speaker 4: I had power, defying the laws of physics.
• 38:52
  Speaker 7: I had power suddenly, and I went, oh my god,
• 38:55
  Speaker 7: I need to start quick, and I need to start moving.
• 38:58
  Speaker 6: If you have an allergic reaction, yeah, talk about power.
• 39:01
  Speaker 6: The whole production got shutdown.
• 39:03
  Speaker 7: Yeah, well, I mean it was just I had a
• 39:05
  Speaker 7: huge lergic reaction. I think it was the first time
• 39:08
  Speaker 7: of production got shut down because of a PA.
• 39:10
  Speaker 3: They could have just sent me away, just let you die.
• 39:12
  Speaker 5: Yes. Nice. And I've always said Damienzelle is always all
• 39:15
  Speaker 5: for one.
• 39:16
  Speaker 6: One for all that everyone says, such.
• 39:19
  Speaker 5: A team player.
• 39:20
  Speaker 1: That's a nice That's another food style of secret.
• 39:25
  Speaker 5: For one, I heard the pas have to tell Damien
• 39:26
  Speaker 5: Chazelle to go away.
• 39:28
  Speaker 7: Yeah, so we tell him when we're wrapped. Well, and
• 39:32
  Speaker 7: I did work for him once. Yeah, we told him
• 39:34
  Speaker 7: when we were wrapped. Yeah, But that was what got
• 39:36
  Speaker 7: me in there.
• 39:37
  Speaker 3: What about y'all?
• 39:39
  Speaker 6: I did a pacatta on the Majestic Jim Carrey's and
• 39:42
  Speaker 6: the Majestic. Yeah, summer of ninety seven.
• 39:45
  Speaker 5: Who could forget that Pacada?
• 39:46
  Speaker 7: I heard cpka's chicken pacatta is based off a year pacada.
• 39:50
  Speaker 6: Thank you for uh just pointing that out, because CPK
• 39:53
  Speaker 6: has been writing my coattails too long. But this was
• 39:56
  Speaker 6: the time that Jim was uh you know, he he
• 39:59
  Speaker 6: was dabbling in the dramatic arts. And you know, we
• 40:02
  Speaker 6: couldn't we couldn't have a comedy pakada. We had to have,
• 40:04
  Speaker 6: you know, a real world one you would see in
• 40:07
  Speaker 6: a restaurant. Cp K and I just got to work.
• 40:11
  Speaker 6: This was the first time I had touched food, so
• 40:14
  Speaker 6: you know it was a challenge, but I you know,
• 40:17
  Speaker 6: I went, I came in through the back door. Let's say, mmm,
• 40:21
  Speaker 6: and you all remember the pakada? We I mean, we
• 40:24
  Speaker 6: still you may forget about the movie but you remember work.
• 40:28
  Speaker 1: On my sets. We always say and remember the Pakada
• 40:31
  Speaker 1: Is it up to Pacada standards? You know, you set
• 40:33
  Speaker 1: that standard, You set that standard. Bred, I guess for me.
• 40:37
  Speaker 1: I was up in the Alaskan tundra and I came
• 40:42
  Speaker 1: across unfortunately an older bear had died.
• 40:47
  Speaker 4: He knew he was older.
• 40:48
  Speaker 1: Yeah, well it was it felt naturale dropped his walker,
• 40:58
  Speaker 1: He had a cane, he had old classes graying hair,
• 41:01
  Speaker 1: but not all gray, and basically maybe yeah, no, go ahead,
• 41:06
  Speaker 1: what did you want to say.
• 41:06
  Speaker 2: Well, I was going to say, you knew he was older,
• 41:08
  Speaker 2: but if you didn't have all gray hair, then maybe
• 41:11
  Speaker 2: it wasn't fully natural causes.
• 41:12
  Speaker 1: Well, my theory still believes that it's an older bear,
• 41:16
  Speaker 1: you know, So thank you, but maybe stay in your hote.
• 41:19
  Speaker 7: Yeah, way to be devil's advocate. You look like a
• 41:21
  Speaker 7: freaking little devil man running around.
• 41:24
  Speaker 5: You don't want Hey, I got old earlier, and if
• 41:28
  Speaker 5: you have more.
• 41:30
  Speaker 1: That we know now that we know you're ex girlfriends
• 41:33
  Speaker 1: from North Carolina.
• 41:34
  Speaker 5: You guys like I never know what's going So something's
• 41:38
  Speaker 5: going through.
• 41:39
  Speaker 1: But basically, this old older bear had started decomposing on
• 41:43
  Speaker 1: this rock and kind of the fur had covered over
• 41:47
  Speaker 1: this rock, and I said, that looks like a meatball. Interesting,
• 41:53
  Speaker 1: And that was kind of the first moment I realized,
• 41:55
  Speaker 1: you know, maybe there's something here, Maybe there's something here.
• 41:59
  Speaker 5: And crazy you saw food in that What sounds to
• 42:02
  Speaker 5: me like one of the most wild things any human
• 42:05
  Speaker 5: being could have.
• 42:05
  Speaker 7: Receiver gard discover where like, what does your body think
• 42:10
  Speaker 7: when you see it? Dead animal, helpless and you just
• 42:14
  Speaker 7: thought of food.
• 42:15
  Speaker 1: Career, Yeah, I saw a career. I saw opportunity.
• 42:17
  Speaker 5: You know well, and I mean your your work for
• 42:20
  Speaker 5: Buka to Beppo got you your first yummy. I think
• 42:22
  Speaker 5: it's time we talk about the other to talk about
• 42:25
  Speaker 5: time you should talk about it.
• 42:28
  Speaker 1: Yes, so Beppo awarded me. They presented it. They were
• 42:31
  Speaker 1: so nice for presenting it. I won Best at Best
• 42:35
  Speaker 1: Spaghetti for the year of twenty and fourteen. It was
• 42:41
  Speaker 1: basically based off of that original Bear that I saw,
• 42:44
  Speaker 1: and you.
• 42:45
  Speaker 7: Were up against that animated movie with the spaghetti and
• 42:48
  Speaker 7: the animals, The Lady in the Trap yeah.
• 42:52
  Speaker 1: Again, Yeah, the remake, Yeah, the remake, the twenty fourteen
• 42:55
  Speaker 1: remake of Lady the Trample awful movie offensive. They really
• 43:00
  Speaker 1: took tramp to mean another thing.
• 43:02
  Speaker 6: But was very sex negative negative negative.
• 43:07
  Speaker 1: So it was, and usually the Yummies worked just so
• 43:10
  Speaker 1: you're only up against one other movie.
• 43:14
  Speaker 2: Yeah, the Yummies are very into into face offs.
• 43:19
  Speaker 1: Head head to heads. Well what about you guys? Do
• 43:21
  Speaker 1: you get your yummy or your yucky?
• 43:24
  Speaker 6: I mean, speaking of face offs, we all remember the
• 43:26
  Speaker 6: ninety nine Yummies.
• 43:28
  Speaker 5: Yeah, the Peach, the Peach and face Off, Yeah, the
• 43:31
  Speaker 5: Peach Cats.
• 43:33
  Speaker 1: That was versus James and the Giant Peach.
• 43:36
  Speaker 6: Well, yeah, and that movie came from behind because it
• 43:38
  Speaker 6: was a release in ninety six, and I don't know,
• 43:40
  Speaker 6: maybe there was some sort of a problem with the submissions,
• 43:43
  Speaker 6: a real underdog story.
• 43:44
  Speaker 5: Well, that's the thing about the Yummies. They can always submission.
• 43:47
  Speaker 5: It always honor submission if you screw it up or you.
• 43:50
  Speaker 6: Or it goes in the wrong gets lost in the
• 43:52
  Speaker 6: mail or.
• 43:54
  Speaker 5: Lost because they move around so much because their funding
• 43:57
  Speaker 5: keeps getting cut, so they have to move offices so
• 43:59
  Speaker 5: they can't lame you if you send it to the
• 44:01
  Speaker 5: wrong PTA.
• 44:02
  Speaker 3: Club or something.
• 44:03
  Speaker 1: But you did the Peach and face Off.
• 44:04
  Speaker 6: I did the Peach and face Off. I also did
• 44:06
  Speaker 6: the Peach and James and the Giant.
• 44:09
  Speaker 4: Did you do the Peach and call me by your name.
• 44:10
  Speaker 3: Yeah, because I thought you resubmitted later.
• 44:12
  Speaker 6: No, Peach, and that one I actually had. I had
• 44:15
  Speaker 6: to take a step back. I was not working with
• 44:18
  Speaker 6: Fresh Produce at the time, and they wanted something juicy.
• 44:20
  Speaker 6: They needed to see shallow may just get his teeth
• 44:24
  Speaker 6: in there, and I didn't want anything to do with it. Right.
• 44:25
  Speaker 5: I knew the com stylist on that Oh he's so good,
• 44:29
  Speaker 5: he's great, Sorjio Sordo husband.
• 44:33
  Speaker 3: What yes?
• 44:37
  Speaker 4: What was he like?
• 44:40
  Speaker 3: Full of come oh no.
• 44:43
  Speaker 4: Oh no, no, tell me it's real. Please don't tell
• 44:46
  Speaker 4: me it's real.
• 44:47
  Speaker 7: I'll leave some things to the yummies and the yuckies
• 44:50
  Speaker 7: to say to.
• 44:52
  Speaker 1: Say, well, what about everybody else?
• 44:58
  Speaker 2: Well, Pierre got a young me in twenty nineteen and
• 45:04
  Speaker 2: he uh turned it down. He was the first person
• 45:07
  Speaker 2: to turn it down.
• 45:08
  Speaker 1: And he told you that.
• 45:10
  Speaker 4: Yeah, he told me that.
• 45:11
  Speaker 2: He told me he was protesting the system and that
• 45:14
  Speaker 2: he couldn't even show up.
• 45:16
  Speaker 1: Yeah, wow, that's right, because he was so I remember
• 45:19
  Speaker 1: the article about him not being allowed to come.
• 45:22
  Speaker 5: Yeah. He sent a Faarah fawcet impersonator to accept it
• 45:25
  Speaker 5: on his behalf and write reed a statement.
• 45:28
  Speaker 2: And it was a statement and somewhere over the course
• 45:30
  Speaker 2: of the next year, I'm going to figure out what
• 45:31
  Speaker 2: that statement means.
• 45:33
  Speaker 5: We couldn't understand it either because it was written in French.
• 45:35
  Speaker 5: And then you could tell the fair fawcet impersonator she
• 45:38
  Speaker 5: didn't read French.
• 45:39
  Speaker 6: Yeah, so she butcheted pronunciation dogshit.
• 45:42
  Speaker 2: Yeah, she said jack'sapday, This award a poor la premiere food.
• 45:49
  Speaker 4: Yeah, and it just didn't make any sense. Nobody knew.
• 45:53
  Speaker 1: What about you? Have you been nominated yet?
• 45:56
  Speaker 5: Well?
• 45:56
  Speaker 2: No, I'm not really allowed to take credit for anything
• 45:59
  Speaker 2: because I'm I'm still a junior. I haven't earned my
• 46:03
  Speaker 2: certificate yet. I haven't passed the test. I haven't gone
• 46:06
  Speaker 2: up like gotten my degree from Pierre yet. Pierre is
• 46:09
  Speaker 2: an accredited university. He's the first human man to be credited.
• 46:15
  Speaker 7: Are I sure did he just tell you that or
• 46:17
  Speaker 7: do you have documententation of that?
• 46:19
  Speaker 2: Well, he got a surgery so that he couldn't lie anymore,
• 46:23
  Speaker 2: so I don't think that he's lying about anything. Listen,
• 46:28
  Speaker 2: I feel like you guys are really suspicious of Pierre,
• 46:31
  Speaker 2: but he's the best in the industry, so I don't
• 46:34
  Speaker 2: understand why he would lie to me. I think that
• 46:36
  Speaker 2: everything is above board, and I think that frankly, everyone
• 46:39
  Speaker 2: is just jealous.
• 46:40
  Speaker 5: Well, he certainly couldn't lie after the Lino plastic.
• 46:42
  Speaker 7: Well, yeah, the Lino Plassy sounds legit. But I will
• 46:46
  Speaker 7: say this, I think Pierre's lacked my work. I think
• 46:48
  Speaker 7: Pierre thinks he's a cup of coffee, but he's a
• 46:51
  Speaker 7: cup of mud.
• 46:52
  Speaker 1: Honey.
• 46:53
  Speaker 4: Is that a compliment for you?
• 46:55
  Speaker 3: No, he's fake. Wow, Well, Pierre, I think he's using honey.
• 47:00
  Speaker 2: I have to tell you this because Pierre has been
• 47:03
  Speaker 2: listening through a microphone in the top of my head
• 47:06
  Speaker 2: this entire time, and he is coming for.
• 47:09
  Speaker 3: You, and it's a mopping your head.
• 47:12
  Speaker 4: Yes, of course. Why do you think I wear this
• 47:14
  Speaker 4: giant bowler hat.
• 47:16
  Speaker 5: Oh my god, that's a big mic too.
• 47:19
  Speaker 1: That's a road.
• 47:22
  Speaker 4: That's a road mic.
• 47:23
  Speaker 2: Well, Pierre, one of the best sound quality, and you
• 47:25
  Speaker 2: just can't get it from a lob. Sometimes when I'm
• 47:28
  Speaker 2: crickle crackling around, I never had.
• 47:31
  Speaker 1: It's a perfect place to put a road brickler crack
• 47:34
  Speaker 1: at all.
• 47:34
  Speaker 5: No one knows. I gotta mention. I'm just proud of
• 47:38
  Speaker 5: my awards in accombinations. Ever since I moved into the
• 47:40
  Speaker 5: Castleroll district. I haven't really been getting anything about yuckies
• 47:44
  Speaker 5: as much as I try, unfortunately, but I was known.
• 47:48
  Speaker 5: I got two big yummies in the nineties for the
• 47:50
  Speaker 5: Totino's Pizza rolls commercial when the kid eats the Totinos
• 47:53
  Speaker 5: and he screams, I love Totinos. There's a big one.
• 47:56
  Speaker 5: And then, of course the Sunny Dee commercial where the
• 47:58
  Speaker 5: kids are looking in the fridge. That was me too,
• 48:01
  Speaker 5: and the Sunny da was really fun. It made it
• 48:03
  Speaker 5: look tasty. I've always been good at making things that
• 48:06
  Speaker 5: are bad look good. Sunny d really really awful stuff
• 48:11
  Speaker 5: might as well be toxic waste, but we made it
• 48:14
  Speaker 5: look tasty. And Totino's piece of rolls they look like,
• 48:17
  Speaker 5: you know, a dried out cockroach when you cook them up.
• 48:19
  Speaker 1: I will say, can we just pause and say, your
• 48:22
  Speaker 1: most famous yummy ever was when you made the Caprice
• 48:25
  Speaker 1: and kids into silver liquid.
• 48:27
  Speaker 5: Yes, yes, yeah, that was my uh Frankenstein moment.
• 48:31
  Speaker 6: And you know you got a teen yummy for that.
• 48:34
  Speaker 5: I got a teen yummy. They gave me a big scooter,
• 48:38
  Speaker 5: you know, ummy, big giant, yeah, unusable, decorative scooter I
• 48:44
  Speaker 5: can't put anywhere in my house. It's in my yard still.
• 48:47
  Speaker 5: But yeah, I got a teen yummy because I said,
• 48:49
  Speaker 5: I want to treat uh how I treat food. I
• 48:52
  Speaker 5: want to treat people like that. And I turned people
• 48:54
  Speaker 5: into silver liquids and they shot around the space and
• 48:57
  Speaker 5: it was really exciting stuff. I got to hear about
• 49:00
  Speaker 5: your yummies. You have such a long list. If you're
• 49:02
  Speaker 5: not too busy, If you're not too busy.
• 49:04
  Speaker 6: Well, I mean teen yummies. I've got a closet full.
• 49:09
  Speaker 1: Two or three scooters, twos a walking close it was.
• 49:14
  Speaker 6: It was a walking closet until the teen yummies. But
• 49:20
  Speaker 6: going back to the Majestic, of course I was nominated
• 49:22
  Speaker 6: and then one uh face off, uh face face myself
• 49:27
  Speaker 6: with the James and the giant Peach was awarded. Two.
• 49:30
  Speaker 4: Did you feel a rivalry with yourself when you were facing.
• 49:33
  Speaker 6: Not to especially? You know, there was the nineteen ninety
• 49:37
  Speaker 6: six me, and then there was the nineteen ninety nine me.
• 49:41
  Speaker 6: The ninety nine me was much worse. I was in
• 49:43
  Speaker 6: a bad place, so there was some jealousy there, and
• 49:46
  Speaker 6: there was the competition. I went to a bad place.
• 49:51
  Speaker 6: Fortunately they were able to supply two awards at which
• 49:55
  Speaker 6: I was able to melt down.
• 49:56
  Speaker 5: They said it was a tie, and you won the tie.
• 49:58
  Speaker 6: I won the tie, gave two acceptance speeches. Award Culture,
• 50:04
  Speaker 6: I know, and it was the last time they did
• 50:06
  Speaker 6: it because they had to cut the show short.
• 50:09
  Speaker 5: Wow.
• 50:10
  Speaker 6: Yeah, but I you know, I made history and I'm
• 50:13
  Speaker 6: proud of it. I'm not I'm not gonna back down.
• 50:16
  Speaker 6: I'm not going to tell you be embarrassed that I
• 50:18
  Speaker 6: won two awards.
• 50:21
  Speaker 4: Uh no, congratulations.
• 50:24
  Speaker 6: That's all I'm looking for is the congratulations. I have
• 50:26
  Speaker 6: no kid here and just kind of wait to look
• 50:29
  Speaker 6: at everyone.
• 50:33
  Speaker 3: If you don't need to be here, if you don't
• 50:36
  Speaker 3: want to be but that's.
• 50:37
  Speaker 6: Why I'm here.
• 50:38
  Speaker 5: What do you want to talk about. Let's be honest.
• 50:40
  Speaker 5: You won the most yuckies out of all of us here.
• 50:42
  Speaker 5: Can we be honest because we're hiding your your secrets.
• 50:45
  Speaker 6: I don't consider a yucky a loss or a shame.
• 50:48
  Speaker 6: I consider it a lesson to learn. And uh, you know,
• 50:53
  Speaker 6: when you win a yucky, you're you've obviously done something
• 50:56
  Speaker 6: disgusting on screen. You've made people sick, you've made people gag.
• 51:00
  Speaker 6: And a response is better than a non response. I'll
• 51:03
  Speaker 6: just say that. And the awards ceremony is beautiful.
• 51:08
  Speaker 1: Yeah, it is so much more money into the the.
• 51:13
  Speaker 7: You know, you get nominated for a yuckie every year
• 51:17
  Speaker 7: when I work on coffs here, commercials, and that's just
• 51:19
  Speaker 7: a part of the trade.
• 51:21
  Speaker 6: Waking that call from your agent.
• 51:23
  Speaker 1: A classic food people have to eat cough zerrup.
• 51:26
  Speaker 5: Well, they don't know medicine stylists, so they're worrying about
• 51:28
  Speaker 5: ivy bags and stuff like that.
• 51:30
  Speaker 2: But you have to go to school for so long
• 51:32
  Speaker 2: to be stylist, and they're.
• 51:35
  Speaker 3: In so much DIBt for those school mills.
• 51:37
  Speaker 4: It's so sad.
• 51:39
  Speaker 3: And the pressure at medical syalent and the hours.
• 51:44
  Speaker 6: Do you remember when you told your parents you were
• 51:46
  Speaker 6: going to be a food stylist instead of a medicine stylist.
• 51:49
  Speaker 6: Oh god, Oh the anger, the disappointment. You're not going
• 51:53
  Speaker 6: to be anything. You won't make any money. You think
• 51:56
  Speaker 6: you're gonna win a yummy.
• 51:58
  Speaker 4: It was really tough.
• 51:59
  Speaker 2: They said that if I made an agreement with my parents,
• 52:03
  Speaker 2: you know, if I don't make it big as a
• 52:05
  Speaker 2: food stylist by the year twenty twenty five, I have
• 52:08
  Speaker 2: to go live in a hotel room with a medicine stylist.
• 52:12
  Speaker 1: Yeah, become a doctor, food stylist. Doctor.
• 52:14
  Speaker 2: I'm going to become a food a food a doctor,
• 52:17
  Speaker 2: a doctor stylist.
• 52:20
  Speaker 3: A doctor stylist.
• 52:21
  Speaker 2: Awful, awful, that's an entirely different department.
• 52:25
  Speaker 3: Or those paper stylists. I feel bad for.
• 52:27
  Speaker 6: Them trying to make the paper look real.
• 52:30
  Speaker 4: I feel bad for the clothes stylist. What what? What
• 52:33
  Speaker 4: job even is?
• 52:34
  Speaker 5: That?
• 52:35
  Speaker 1: Don't get me fucking started on them?
• 52:37
  Speaker 5: What do they even do?
• 52:38
  Speaker 4: What do they even do?
• 52:40
  Speaker 5: They make clothes out of what fabric?
• 52:43
  Speaker 6: No?
• 52:43
  Speaker 7: So ohud, I'm guessing I can't think of anything else
• 52:47
  Speaker 7: you would make it with?
• 52:48
  Speaker 4: What is in these drinks?
• 52:49
  Speaker 6: Again?
• 52:51
  Speaker 1: Interesting? I thought it was just water because I thought
• 52:54
  Speaker 1: it was.
• 52:57
  Speaker 3: I've I'm the Leo DiCaprio.
• 52:59
  Speaker 7: Yummies, I've never been nominated, and I'll just poison all
• 53:02
  Speaker 7: of your mud coffees because I want to.
• 53:04
  Speaker 3: Kill you all and take over the industry.
• 53:06
  Speaker 5: What the hell? Hell?
• 53:11
  Speaker 1: What I knew?
• 53:13
  Speaker 4: I tasted?
• 53:14
  Speaker 2: I started to feel lightheaded that it was just there
• 53:16
  Speaker 2: had to be a tiny bit of mud in here.
• 53:19
  Speaker 3: There's mudding there in It's.
• 53:21
  Speaker 5: Hell, this is coming out of nowhere.
• 53:24
  Speaker 1: This has been artists on artists on artists on artists
• 53:26
  Speaker 1: answer the question. Now, that's why we call it show business.
• 53:29
  Speaker 7: Good Night, Artists on, Artists on Artists on Artists and
• 53:33
  Speaker 7: improvised Hollywood Brown People podcast, created and performed and produced
• 53:36
  Speaker 7: by Kylie Brakman, Jeremy Colhayne, Angela Jeratana.
• 53:39
  Speaker 3: And Patrick McDonald's Ao Ao AO A is a Sugar
• 53:42
  Speaker 3: twenty three podcast.
• 53:43
  Speaker 7: Michael Mayer and Michael Sugar executive producers, Liam Billingham producer.
• 53:47
  Speaker 7: Production support by Angela Ristano and Anthony Di Francesco. Music
• 53:51
  Speaker 7: is by Gabriel Ponk Talk. The opinions expressed on this
• 53:54
  Speaker 7: podcast do not reflect the opinions of anyone who works
• 53:57
  Speaker 7: on it, not even the performers.
• 53:58
  Speaker 3: Because this is an improvised podcast, ask them for stupid.
• 54:00
  Speaker 7: Full video versions of A O A O A O
• 54:02
  Speaker 7: A are available on YouTube, so please like and subscribe
• 54:06
  Speaker 7: and leave us a five star review wherever you get
• 54:08
  Speaker 7: your podcasts.
• 54:09
  Speaker 4: Good Night, Holley
• 54:15
  Speaker 1: H.