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Frankie MoozaDella - The Art of Mozzarella · Cats & Pudding with Jennifer Dilandro

• 0:00
  Speaker 1: This summer escape to the four star Delphi Resort on
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  Speaker 1: the breath taking wild Atlantic Way in Connemara. Whether you're
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  Speaker 1: seeking outdoor adventure, family fun, delicious dining, stunning scenery, or
• 0:11
  Speaker 1: a relaxing spa escape, you'll find it all in one
• 0:14
  Speaker 1: unforgettable destination. Book your stay today from just seventy Europe
• 0:18
  Speaker 1: a person at Delphi Resort dot com. This is the
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  Speaker 1: Cats in Footing Podcast, a melting pot of pudding and
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  Speaker 1: now here's Jen.
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  Speaker 2: Good afternoon, everybody, and welcome to this week's episode of
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  Speaker 2: Cats and Pudding. And today I have a really special guest,
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  Speaker 2: my friend, my new friend, Frankie Mozzarella. Is it is
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  Speaker 2: it just that's that's not your real last name?
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  Speaker 3: Though, no it's not. It's Frankie Della Muzzarella.
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  Speaker 2: So why don't you call you Frankie more Thedela instead
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  Speaker 2: of Frankie Muzzala.
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  Speaker 3: I feel like it flows better with Della Muzzarella.
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  Speaker 2: I kind of like frank Frankie model.
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  Speaker 3: You can call me whatever you want, just don't call
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  Speaker 3: me laf then please say that all the time.
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  Speaker 2: I love I'm saying, so welcome to my show. I'm
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  Speaker 2: excited that you're here.
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  Speaker 3: Thank you for having me. It's a pleasure to be here.
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  Speaker 2: We've been trying to get you here for a couple
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  Speaker 2: of times. Now. Yes, we had a little we had
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  Speaker 2: a little Houston. We have a problem. Yeah, it's hard
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  Speaker 2: followed thirteen problems all right.
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  Speaker 3: Now, I'm so happy I'm here. It's hard to I
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  Speaker 3: got a busy schedule with work and making the most
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  Speaker 3: ala on the weekends. It's tough, but I'm happy i'm here.
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  Speaker 2: So tell me about that. Like you just started, just
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  Speaker 2: decided to stop making? Hey, I want to stop making?
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  Speaker 2: What's that out?
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  Speaker 1: Well?
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  Speaker 3: You know what? It started like three four years ago.
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  Speaker 2: Here's your question. Did you what people call it mozzarella?
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  Speaker 2: Doesn't it does?
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  Speaker 3: It's moods? Some people call it MUDs, but everybody you
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  Speaker 3: gotta say yeah. But I actually started three four years ago.
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  Speaker 3: I was scrolling on my social media page and you know,
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  Speaker 3: the for you page. You got it, You could just
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  Speaker 3: keep scrolling. And then I show this guy in Italy
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  Speaker 3: making fresh mocela in a factory and I was like, Wow,
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  Speaker 3: that looks cool. So I wanted to learn how to
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  Speaker 3: make it. So I started waking up early in the
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  Speaker 3: morning making Freshmanztella at the Delhi. At the time, I
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  Speaker 3: would I would go meet Johnny at G and R
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  Speaker 3: DELI you do it in the morning in the Bronx
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  Speaker 3: here Williams Bridge Road. Shout out to Ralphie in the Caroline.
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  Speaker 3: I love them. I still go down there and make
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  Speaker 3: mos of but uh, I learned from Johnny and Ralphie
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  Speaker 3: showed me to a couple of hints and tricks. And
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  Speaker 3: then I come up to my hometown and make it
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  Speaker 3: for Bello Kuchina where I practice all the time.
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  Speaker 2: And that's in Westchester.
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  Speaker 3: That's in Putnam County County. That's my hometown, maypac That's
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  Speaker 3: where I'm from.
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  Speaker 2: That's that's it's so funny because that's where if everybody
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  Speaker 2: from the Bronx moves from Westchester or like Tuckahole, Bronxville
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  Speaker 2: or Putnam County.
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  Speaker 3: Right, everybody from Bronx and Yonkers Queen.
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  Speaker 2: And everybody from the Brooklyn from Brooklyn, and we'll move
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  Speaker 2: to Staten Island or Jersey. Everybody from Queens moves is
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  Speaker 2: to Long Island. It's like if everybody has their own
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  Speaker 2: their own little area that they move from them when
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  Speaker 2: they move out of the Burroughs. But you miss being
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  Speaker 2: in the Bronx.
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  Speaker 3: What's up?
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  Speaker 2: Do you miss being in the Bronx all the time
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  Speaker 2: and living in the Bronx.
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  Speaker 3: I don't if I don't live there. Usually I'm in
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  Speaker 3: Maya pac But I still go down and make mustela
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  Speaker 3: gen r. I like to go down there. They got
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  Speaker 3: the best bread they do, they got the good water,
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  Speaker 3: they got all the good frien.
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  Speaker 2: Fight with you because I'm gonna talk. I don't want to.
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  Speaker 2: I'm not going to advertise anybody, but my friend on
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  Speaker 2: the aver you has got some good bread too. So
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  Speaker 2: but yeah, they say, yeah, he does have good stuff.
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  Speaker 1: Yeah.
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  Speaker 2: So you just you started this out of the blue.
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  Speaker 2: You woke up every morning and started to make mosa
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  Speaker 2: Like what like how did you do it? Like? I mean,
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  Speaker 2: obviously there's a process to it and say, hey, let
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  Speaker 2: me just go stop pulling apart and making what's it out?
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  Speaker 3: Like?
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  Speaker 2: What?
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  Speaker 1: What?
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  Speaker 2: What is this a major process? Is it? Like? How
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  Speaker 2: how did you learn like officially learned besides watching this video?
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  Speaker 3: Kind of just practicing Like I said, I get a
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  Speaker 3: lot of practice at Belakuchina, So you know, I kept
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  Speaker 3: making it every morning and make it fresh there every
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  Speaker 3: day and U I like to add a little more
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  Speaker 3: salt to mine. So you have a taste.
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  Speaker 2: I like the swal too. Yeah, I don't like it without.
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  Speaker 3: I've had bland what's at all? I really don't like it.
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  Speaker 2: What do you think about barata?
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  Speaker 3: I love barata. Actually it's really good. I know how
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  Speaker 3: to make it.
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  Speaker 2: But make barata too, yeah, with the.
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  Speaker 3: Strata tella the inside of the barada.
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  Speaker 2: Yeah, oh my god. You know what I feel like?
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  Speaker 2: Do you feel like now lately that there is I mean,
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  Speaker 2: I know there's been like this up up tick in
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  Speaker 2: like all the US like Italian videos and you know,
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  Speaker 2: all these different podcasts and all these different people coming out,
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  Speaker 2: But did you do you feel like there's like hasn't
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  Speaker 2: been as many you know, do we say the Brooklyn
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  Speaker 2: Italian or the New York Italian. I feel like it's
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  Speaker 2: like a dying breed.
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  Speaker 3: Yeah it is. There's really not a lot of musoo
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  Speaker 3: makers out there because you know, usually people would go,
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  Speaker 3: like in my town, we have you know, the Chicos
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  Speaker 3: or Uncle Giuseppe's where they make it. They got the
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  Speaker 3: machine there, they mass produce it.
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  Speaker 2: But uh, and you feel like it's a dying Yeah,
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  Speaker 2: it is.
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  Speaker 3: A dying breed. I still, you know, even on the
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  Speaker 3: social media, I follow a couple of people and make mons.
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  Speaker 3: I support them too, you know, because it's not easy
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  Speaker 3: to make. It's the process. How I'm actually twenty eight?
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  Speaker 2: Why such a baby? I got shoes older than you.
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  Speaker 3: God, I'm actually going to be twenty nine in March.
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  Speaker 2: Oh Jesus, you're so old.
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  Speaker 3: I'm ready to retire.
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  Speaker 2: You got a long way? Oh yeah, you got a
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  Speaker 2: long way. You have any any girlfriend married?
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  Speaker 3: I'm actually I have a fiancee. I'm actually getting married
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  Speaker 3: next year.
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  Speaker 2: Nice.
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  Speaker 3: Yeah, where you get the Marina del Rey? Ah, I'm
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  Speaker 3: so excited. I love going down there. Yeah. I actually
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  Speaker 3: that's like my main spot. I'm always there making mostile
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  Speaker 3: cocktail hours there.
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  Speaker 2: Yeah.
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  Speaker 3: They put on a great show. The food's awesome.
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  Speaker 2: I gotta come there.
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  Speaker 3: Oh you gotta come absolutely, come with me. We'll make
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  Speaker 3: it together.
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  Speaker 2: I would love to I would love toil. I want
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  Speaker 2: to learn. I want to learn how to do it.
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  Speaker 3: It's not easy. Everybody makes it different.
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  Speaker 2: Well, what's difference about what's different about yours? It's just
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  Speaker 2: a little bit of a.
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  Speaker 3: Salt, A little bit of salt, and you got to
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  Speaker 3: use quality product too. Yeah, I've tried many different kords,
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  Speaker 3: so I know which ones to use, but I think
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  Speaker 3: I use the top quality, best one, and I try
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  Speaker 3: to put on a good show for everybody.
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  Speaker 2: And I want to. I would love to see a
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  Speaker 2: great mazadol and cheese show, wouldst Let me tell you,
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  Speaker 2: my daughter started making like sour dough bread. It's like
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  Speaker 2: I love it. Also, I really I watched the thing
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  Speaker 2: about how they make cheese, Like if you really see
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  Speaker 2: how they make cheese like in the factories, oh my god,
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  Speaker 2: you would never ever eat cheese again. Though ever, it's
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  Speaker 2: so gross. It's it's like a it's a bacteria. I
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  Speaker 2: mean it's it's gross. But the most of the fresh
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  Speaker 2: like I you know, I could probably watch it without
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  Speaker 2: getting skived out. I mean, it's not like that like
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  Speaker 2: when you're watching making it is it you?
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  Speaker 3: No, No, it's not. I usually get the curd from
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  Speaker 3: the restaurant supplier, like he's in the goal a restaurant depot.
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  Speaker 3: But I got to tell you, the best time the
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  Speaker 3: mossadel is when it's nice and warm. It's like a
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  Speaker 3: gift and the milk's coming out and yumm oh forget it.
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  Speaker 2: What a good piece of Italian bread?
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  Speaker 3: Yeah, or you can make it goo crazy with tomatoes, basil,
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  Speaker 3: olive oil and glaze.
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  Speaker 2: I would just seated play.
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  Speaker 3: Oh yeah, me too. You know what I bring two
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  Speaker 3: people like the MIC's hot, honey on it. I'll tie
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  Speaker 3: a bok and chini and I'll have the mics hot. Yeah, olives,
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  Speaker 3: bring olive oil that.
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  Speaker 2: Yeah, it's good that we're gonna have to make that
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  Speaker 2: when I come there.
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  Speaker 3: Absolutely, they make me hungry.
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  Speaker 2: Why didn't you bring anything?
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  Speaker 3: You just got to be careful. You don't burn your
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  Speaker 3: hands because you got to deal with hot water. Oh yeah, yeah,
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  Speaker 3: you got to deal with boiling hot water. That's right.
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  Speaker 3: Usually sometimes I use gloves.
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  Speaker 2: How bid did you ever burn yourself?
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  Speaker 3: Oh a couple of times. Yeah yeah.
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  Speaker 2: You got to get insurance out of those hands, like
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  Speaker 2: your million dollars hands.
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  Speaker 3: Now they're like, you can't leave your hands in there
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  Speaker 3: too long. You get them burnt. So that's how you learn.
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  Speaker 2: What is it? So you're putting your hands in because
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  Speaker 2: I honestly, I've never I never saw it. I've never
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  Speaker 2: watched it, really, so you're putting it's it's it's in
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  Speaker 2: this really really hot water, So like, is it like
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  Speaker 2: hot water like that you're like turning off from the
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  Speaker 2: sink like getting scolded, or is it like well boiling.
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  Speaker 3: Yes, it's boiling hot water. So what I usually do
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  Speaker 3: is I put it under the sink to get the
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  Speaker 3: chill out of the curve because it's from the fridge,
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  Speaker 3: and then you add you know, I add my shoulder
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  Speaker 3: and then I put my boiling hot water and it's
• 8:02
  Speaker 3: kind of by like touchy, feel like you got to
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  Speaker 3: keep working it until it's nice and smooth on the
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  Speaker 3: wooden paddle.
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  Speaker 2: That's not very provocative, but you know.
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  Speaker 3: When it's cooked, you could feel it with your hands,
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  Speaker 3: and when it's silky.
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  Speaker 2: Smooth, silky smooth, Hello, I can't wait to make it
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  Speaker 2: with you.
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  Speaker 3: Yeah, I'm it'll be awesome.
• 8:23
  Speaker 2: Are you going to start doing anything else besides motialogy
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  Speaker 2: to yourself, like advancing to anything else or maybe opening
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  Speaker 2: up your own place? One day?
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  Speaker 3: I thought about it, but honestly, like, I enjoy what
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  Speaker 3: I'm getting now from the Marina del Rey. Sometimes I
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  Speaker 3: go to other catering woles. I like making the boc
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  Speaker 3: and chinies, tieing by hands the knots for the bride
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  Speaker 3: and groom. I thought about a deli, but it's not easy.
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  Speaker 3: It's hard today. You got to get married to the
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  Speaker 3: place twenty four to seven. You know, if somebody don't
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  Speaker 3: show up, you got to step up. And I just
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  Speaker 3: like I said, I could make the mozilleut the cocktailer,
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  Speaker 3: and then I could fall back on my full time job.
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  Speaker 2: And what's that.
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  Speaker 3: I'm a custodian in the school district.
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  Speaker 2: So you have a city job.
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  Speaker 3: Yeah, union, Yeah, got the benefits, that's the best. Yeah.
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  Speaker 3: And then, like I said, I have a love and
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  Speaker 3: passion for food. You know, it started when I was
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  Speaker 3: like like in high school. My father owned the pizzeria. Okay,
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  Speaker 3: would make the dough, the sauce, the cheese, everything. Does
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  Speaker 3: you still have it, No, not anymore. We had it
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  Speaker 3: for like five six years.
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  Speaker 2: Had a lot of fun, a lot of work.
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  Speaker 3: Yes, it is. Yeah. I don't even think you're closed
• 9:25
  Speaker 3: on Christmas Day, You're open every day.
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  Speaker 2: No, it's it's hard to own your own, especially restaurants
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  Speaker 2: or anything like that. It's a very hard business. My
• 9:34
  Speaker 2: sister owned a restaurant for a long time. It's your
• 9:37
  Speaker 2: but any business, you're married too. So if somebody doesn't
• 9:39
  Speaker 2: show up, you got to jump in and do it.
• 9:42
  Speaker 2: And today is day and age, especially in the food industry.
• 9:46
  Speaker 2: You know, if you're hiring younger kids, they just well,
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  Speaker 2: I just don't feel it going. They just don't show up.
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  Speaker 3: Even like my business twenty four hours. I get messages
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  Speaker 3: on the Instagram, the Facebook, the TikTok. But I had
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  Speaker 3: to get a booking lady. Thank God for my lady, Grace,
• 10:00
  Speaker 3: my book and lady, God bless her.
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  Speaker 2: How bless you Grace And that got her name is Grace.
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  Speaker 3: Yeah, amazing Grace. But yeah, thank God for her. She
• 10:09
  Speaker 3: helps me. You know, I'll have people reach out to her.
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  Speaker 3: We'll do the bookings and the prices and the parties.
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  Speaker 3: It's uh, we're a team together.
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  Speaker 2: How many parties did you do a week besides besides the.
• 10:18
  Speaker 3: Marine, like every weekend.
• 10:20
  Speaker 2: So your book Saturday and Sunday. Two parties a week?
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  Speaker 3: Two parties sometimes three.
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  Speaker 2: Because it's kind of hard because if you had a party,
• 10:27
  Speaker 2: if you're going to be there for like four four hours,
• 10:29
  Speaker 2: right so about you? Or if you have a day
• 10:32
  Speaker 2: off on Monday, you can have a part of holiday weekend.
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  Speaker 3: I'm actually putting in for the day shift, so hopefully
• 10:37
  Speaker 3: I could get Thursday, Friday nights too because I work nights.
• 10:40
  Speaker 2: Yeah, that's good. So they start doing it. It's you know, listen,
• 10:43
  Speaker 2: it's it's when you first start out and you start
• 10:45
  Speaker 2: building a business. It's not easy. I own I own
• 10:48
  Speaker 2: four four business. I'm opening up another business now another
• 10:52
  Speaker 2: two actually, so it's it's not easy. I mean I
• 10:54
  Speaker 2: work seven days a week. Got seven days a week.
• 10:57
  Speaker 2: I don't even know how I make time to do this,
• 10:59
  Speaker 2: but I do this. This is like my my release.
• 11:01
  Speaker 2: I guess my sanity that I have to do this
• 11:03
  Speaker 2: to to release my whatever. You know, to take time
• 11:06
  Speaker 2: out and take a step back. And you need to
• 11:08
  Speaker 2: do that, don't don't. You know you're young, so you
• 11:11
  Speaker 2: can burn yourself out now, but do it now.
• 11:14
  Speaker 3: I try to find my happy mediums. But when I'm
• 11:17
  Speaker 3: making the deli, it's therapy for me. I enjoy it.
• 11:20
  Speaker 3: Put the put the oldies on older songs, you know,
• 11:23
  Speaker 3: listen to Sinatra, to rap, pack, Tom Jones, Engelbert humping things.
• 11:27
  Speaker 2: I love.
• 11:30
  Speaker 3: Love it.
• 11:31
  Speaker 2: Neil Diamond, you gotta love to see you like an
• 11:34
  Speaker 2: old soul.
• 11:34
  Speaker 3: I am old school at heart. I was brought up
• 11:36
  Speaker 3: Italian American family. I'm blessed to have a good mom
• 11:39
  Speaker 3: and dad. Do you speak No, I don't speak Italy
• 11:43
  Speaker 3: from from Naples and the Colabria. Yeah, but I'm trying
• 11:47
  Speaker 3: to keep the tradition alive with the younger generation. Yeah,
• 11:51
  Speaker 3: it's good, keep it going, making jarring, the sauces, doing
• 11:54
  Speaker 3: the sausage, making wine.
• 11:57
  Speaker 2: You have to keep those traditions alive.
• 11:59
  Speaker 3: Absolutely, It's it's hard.
• 12:01
  Speaker 2: I was telling somebody the other day. I was talking
• 12:04
  Speaker 2: to about friends from California and we were she you know,
• 12:09
  Speaker 2: we were talking, we were away, and uh, they will everybody
• 12:13
  Speaker 2: loved my accent. Oh my god, Jan you got the
• 12:15
  Speaker 2: best accent. Jesus, I loved that New York accent. I said,
• 12:17
  Speaker 2: you know, it's so funny because it's such a dying
• 12:21
  Speaker 2: accent because there was there's not like an influx of
• 12:23
  Speaker 2: Italians coming to America anymore. They all came in the forties.
• 12:27
  Speaker 2: But bah bah, they really built America. And you know
• 12:30
  Speaker 2: they were here, they struggled. They had nothing, zero, they't
• 12:35
  Speaker 2: even have finals in the pocket. They were negative finals
• 12:37
  Speaker 2: in their pocket then and they and my and I said,
• 12:43
  Speaker 2: you know, my accent is dying and I could even
• 12:45
  Speaker 2: tell that bet. But by my three children, my older
• 12:47
  Speaker 2: daughter she's a little bit older than she's thirty three,
• 12:50
  Speaker 2: she's she has the same accent, she talks just like me.
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  Speaker 2: My middle one, it's starting to go away. And then
• 12:56
  Speaker 2: my little one, she still sounds like she's from New York,
• 12:59
  Speaker 2: which she ounce his ours like I'm gonna have where
• 13:02
  Speaker 2: did you find yours? Because I can't find them because
• 13:04
  Speaker 2: you know, we don't pronounce all arts. But it is, it's,
• 13:07
  Speaker 2: you know, it's it's it's good that you know, I
• 13:09
  Speaker 2: see kids your age, I call you a kid, and
• 13:11
  Speaker 2: you're not a kid. You grow a man, but to me,
• 13:12
  Speaker 2: you're a kid, you know, trying to keep those traditions alive.
• 13:15
  Speaker 2: It's important.
• 13:16
  Speaker 3: I actually pick up those accents to the anker's accent
• 13:19
  Speaker 3: from my father or mother. I get her all the time.
• 13:22
  Speaker 3: Yeah geese, you know. But it's fun. I have a
• 13:26
  Speaker 3: lot of fun with it. It's about making memories, you know.
• 13:30
  Speaker 2: And it's something that you're gonna be able to pass
• 13:31
  Speaker 2: on to your children.
• 13:32
  Speaker 3: Yes, I would love to keep it going. Yeah.
• 13:34
  Speaker 2: And how's your girlfriend fiance feel about it?
• 13:37
  Speaker 3: Because she loves it. Yeah, she approached me. No, she don't.
• 13:41
  Speaker 3: Usually I bring my father or my my cousin call her.
• 13:44
  Speaker 2: She's gonna be muzza. That was you're gonna she's gonna
• 13:48
  Speaker 2: marry you as.
• 13:50
  Speaker 3: It's going to be. She could put the mush.
• 13:56
  Speaker 2: That's nice and I like that. And you have brothers
• 13:58
  Speaker 2: and sisters.
• 13:58
  Speaker 3: I have one sister.
• 13:59
  Speaker 2: Yeah, and she's evolved in the two.
• 14:01
  Speaker 3: No supportive, she's busy. Oh yeah, she's supportive. Love my sister.
• 14:05
  Speaker 3: She actually uh, she's a nurse, a rent for Maria
• 14:10
  Speaker 3: Ferrari in the Westchester Medical Center. Takes care of the
• 14:14
  Speaker 3: young kids for gives them chemo and stuff. That's why
• 14:18
  Speaker 3: I like to run like a charity event for those
• 14:20
  Speaker 3: kids or Saint Jude and I'll make hims aella for
• 14:24
  Speaker 3: the kids. The parents. Yeah, I actually had a parent.
• 14:27
  Speaker 3: My sister was one of a patients. She's in remission now,
• 14:30
  Speaker 3: but I made m with the mother. Ah yeah, so
• 14:33
  Speaker 3: try to put a smile on her face. You know
• 14:35
  Speaker 3: that's good. I feel bad for them, you know.
• 14:37
  Speaker 2: And you're a philanthropist too, Yes, I love that, Frankie.
• 14:43
  Speaker 2: I you know, if you have to, if you wanted,
• 14:45
  Speaker 2: if you were going to think about what your legacy
• 14:47
  Speaker 2: would be looking at it now, let's just say five years.
• 14:50
  Speaker 2: Would what do you see yourself to owe to the
• 14:51
  Speaker 2: next five years. I know it's not like it's a
• 14:53
  Speaker 2: job inter.
• 14:53
  Speaker 3: View, but I'd like to expand my business. Maybe do
• 14:58
  Speaker 3: like a Mozzarella spin off with Vidie Want and you
• 15:00
  Speaker 3: know with DJ Poli d you know, do a show
• 15:03
  Speaker 3: with them. But like I said, I like to do
• 15:05
  Speaker 3: charities too, for these young kids, you know, making whats
• 15:08
  Speaker 3: thatlla in front of them, you know, putting a smile
• 15:09
  Speaker 3: on their face. I hope to book more parties for
• 15:13
  Speaker 3: cocktail hours because that's really my niche. I like going there.
• 15:16
  Speaker 3: I actually did New Years too at I wash that
• 15:18
  Speaker 3: just the man. I really enjoyed it too. Nice. Yeah,
• 15:21
  Speaker 3: I just want to keep expanding. I'm blessed. Honestly, I
• 15:27
  Speaker 3: got the right team around me. Make moz the Delhi,
• 15:31
  Speaker 3: I help my friend out. It's honestly great for me, you.
• 15:34
  Speaker 2: Know, it's and it's good to have good people around you.
• 15:37
  Speaker 3: Yes, I have the best people.
• 15:39
  Speaker 2: I cannot believe you're twenty eight. Yeah I can't.
• 15:42
  Speaker 3: I'm actually gonna be just you have.
• 15:44
  Speaker 2: You're such an old salt.
• 15:45
  Speaker 3: Yeah I am. I try to keep it old school.
• 15:48
  Speaker 2: I love that old school way.
• 15:49
  Speaker 3: It's a good way.
• 15:50
  Speaker 2: You're gonna listen, You're gonna be big. I'm gonna tell
• 15:53
  Speaker 2: you if I can foresee it, I could tell you.
• 15:54
  Speaker 3: I usually say I'm not famous. I'm just named after
• 15:57
  Speaker 3: a sandwich.
• 15:59
  Speaker 2: I love it. Well, Frankie, it's gonna be my pet
• 16:05
  Speaker 2: name for you. Tell everybody where they could find you.
• 16:09
  Speaker 3: You could find me on social media Instagram, TikTok, Facebook,
• 16:13
  Speaker 3: Frankie delam and you.
• 16:15
  Speaker 2: And that's where they could book parties and everything.
• 16:18
  Speaker 3: Yes, and weddings. Yeah. We usually get d ms through
• 16:20
  Speaker 3: the inbox and stuff. And I like to be posting
• 16:22
  Speaker 3: content to you know, keep the followers, you know, engaged, engaged. Yup.
• 16:27
  Speaker 3: It's hard, man. They could have ideas with new clips
• 16:29
  Speaker 3: and stuff.
• 16:30
  Speaker 2: It's not easy. I go through it every day.
• 16:32
  Speaker 3: I do a lot of but I'm like, I want
• 16:34
  Speaker 3: to do some maybe like uh sandwich videos or taste
• 16:37
  Speaker 3: testing food reviews. You know, you could go in many
• 16:40
  Speaker 3: different directions.
• 16:42
  Speaker 2: You know what stick to You stick to your niche
• 16:44
  Speaker 2: and keep it going. You stop going off on other tangents.
• 16:48
  Speaker 2: You start losing people's interests. Yes, because people will get annoyed.
• 16:51
  Speaker 2: If they know you're Frankie Muzada, they want Frankiemada. They
• 16:55
  Speaker 2: don't want Frankie Sandwich Guy. They don't want Frankie and
• 16:58
  Speaker 2: Pepper guy. They want that.
• 17:00
  Speaker 3: It's true because I.
• 17:02
  Speaker 2: Can tell you I've seen that what happen to other people.
• 17:04
  Speaker 2: They they go off on different tangents and now they're
• 17:07
  Speaker 2: stelling selling skin can now like, dude, you're a food
• 17:10
  Speaker 2: credit canwa with me? I mean, I'm my businesses is
• 17:15
  Speaker 2: you know beauty that I can't be selling food on
• 17:17
  Speaker 2: my page? Does? It doesn't make sense? And if I
• 17:20
  Speaker 2: started doing that, I'm gonna lose my you know, my
• 17:22
  Speaker 2: niche same thing, you know, I would stick to what
• 17:25
  Speaker 2: you know, stick to you and you're doing great. You're
• 17:28
  Speaker 2: doing great.
• 17:30
  Speaker 3: I also had a part in grays And season three
• 17:33
  Speaker 3: with Tayer Shire and Willing the Male Will would be
• 17:36
  Speaker 3: coming out soon.
• 17:36
  Speaker 2: Oh guess where I'm going today? Is this afternoon? I'm
• 17:39
  Speaker 2: going on set with them? I was an extra. Yeah, yes, yeah,
• 17:42
  Speaker 2: I know, well, yeah, very well.
• 17:43
  Speaker 3: I had my accents show too, yeah he is yeah, yeah,
• 17:47
  Speaker 3: it was also I did it with Taya Shi or
• 17:49
  Speaker 3: what is experience?
• 17:50
  Speaker 2: That's great? How did they find that they did you?
• 17:53
  Speaker 2: Did you find them through somebody?
• 17:54
  Speaker 3: Actually? A friend?
• 17:55
  Speaker 2: Yeah, good friend Chris.
• 18:00
  Speaker 3: Yeah. Yeah, that's awesome. Man, I felt like a superstar.
• 18:04
  Speaker 2: I could I could say because it's probably not gonna air,
• 18:06
  Speaker 2: but I just saw the trailer.
• 18:07
  Speaker 3: It's awesome. Did you. I can't wait. I was gonna
• 18:09
  Speaker 3: say it should be coming out soon. I don't want
• 18:11
  Speaker 3: to talk too much about it, but yeah, I can't wait.
• 18:15
  Speaker 2: I hope so I think it will. Let's let's probably hope.
• 18:17
  Speaker 3: I'm hoping this season.
• 18:19
  Speaker 2: Yeah, we'll put a good shout out there for Willy.
• 18:22
  Speaker 3: Yeah, he's a gentleman him.
• 18:25
  Speaker 2: Yeah. Yeah, yeah.
• 18:29
  Speaker 3: And also I like to do much off of the
• 18:31
  Speaker 3: celebrities too.
• 18:32
  Speaker 2: So we're gonna be doing that. You're you're gonna be
• 18:34
  Speaker 2: doing that soon, especially if you if we if this
• 18:37
  Speaker 2: grave vends.
• 18:38
  Speaker 3: Yeah, hopefully. Yeah.
• 18:39
  Speaker 2: Do you want to act?
• 18:41
  Speaker 3: I like to act here A couple of parts here.
• 18:43
  Speaker 3: I actually, you know, I was reading my lines and
• 18:45
  Speaker 3: make sure I know what I'm It was awesome, especially
• 18:48
  Speaker 3: with you had the cameras on you and everything. They
• 18:50
  Speaker 3: were doing the makeup. But uh, yeah, I like to
• 18:53
  Speaker 3: do it for celebrities. Vinny Guadanino DJ d do some
• 18:59
  Speaker 3: stuff for charity. Do you like the much that all event?
• 19:02
  Speaker 3: Maybe something on MTV. You never know where I'll take you, well.
• 19:05
  Speaker 2: You never know where. You know certain neighbors will take you.
• 19:08
  Speaker 2: So we'll say I might know somebody that could help
• 19:10
  Speaker 2: you with that. So well, well, I appreciate you being
• 19:15
  Speaker 2: on my show today and I hope forget to have
• 19:17
  Speaker 2: you back to hear what's going on you know another
• 19:20
  Speaker 2: another you know later on down the road. I love
• 19:22
  Speaker 2: to have you back at a few months to see
• 19:24
  Speaker 2: how things are going to come back. You better and
• 19:28
  Speaker 2: you better bring me somewhat.
• 19:29
  Speaker 3: Todall absolutely come back. Thank you for having me.
• 19:31
  Speaker 2: You're very welcome. I appreciate everybody tuning in today and
• 19:35
  Speaker 2: for old school Italian a cafe right in the heart
• 19:37
  Speaker 2: Coorridge with queens. You have you have to try my
• 19:39
  Speaker 2: favorite place, Dolce Being Cafe. They have the best espresso, cappuccino,
• 19:44
  Speaker 2: latte and all imported from Italy. The pinites and Italian
• 19:47
  Speaker 2: pacis lot are delicious. Dolce Being Cafe right in the
• 19:51
  Speaker 2: heart of middle Village Queens. Everybody, thank you for tuning in.
• 19:54
  Speaker 2: Have a great day.
• 20:05
  Speaker 3: Interrogate