Latest / Artists on Artists on Artists on Artists / Celebrity Chefs (with Mythical Chef Josh)

Transcript

Celebrity Chefs (with Mythical Chef Josh) · Artists on Artists on Artists on Artists

• 0:04
  Speaker 1: Welcome back to Artists on Artists on Artists on Artists.
• 0:07
  Speaker 1: This week, what's cooking in our kitchen? It's celebrity chefs.
• 0:12
  Speaker 2: Cooking has always been a staple forever for mankind, but
• 0:16
  Speaker 2: only recently, in the last nave eighty years, has the
• 0:19
  Speaker 2: idea of a celebrity being a chef come about. We're
• 0:24
  Speaker 2: talking to some of the most famous chefs to ever
• 0:27
  Speaker 2: have TV shows, followings or something else.
• 0:31
  Speaker 1: So pre heat the oven to three point fifty. Pre
• 0:35
  Speaker 1: heat the camera as well to the aperture, and let's
• 0:41
  Speaker 1: listen in.
• 0:45
  Speaker 3: I won't smoke any that's.
• 0:47
  Speaker 4: A devil stick. That's a devil stick. I won't be
• 0:50
  Speaker 4: taking stick. Maybe by the end I will. What did
• 0:56
  Speaker 4: you say a picture from acy A, Oh my god,
• 1:03
  Speaker 4: it's crazy looking at you in person. I've seen you
• 1:05
  Speaker 4: on screen and I could usually understand you could I
• 1:07
  Speaker 4: put the subtitles on.
• 1:08
  Speaker 5: Oh my god, stuff. When did you start watching? What
• 1:12
  Speaker 5: does the first video you see me doing?
• 1:14
  Speaker 3: Oh my god, Oh my god.
• 1:17
  Speaker 6: Oh my gosh. I mean it's the I thought it.
• 1:19
  Speaker 3: Was, oh oh, that Brussels sprouts thing you did with
• 1:22
  Speaker 3: the brest.
• 1:23
  Speaker 5: I will tell you what the back then they were
• 1:25
  Speaker 5: not even called a Brussels spouts. They were just spout
• 1:28
  Speaker 5: blustol had not yet even been invented.
• 1:31
  Speaker 3: Will shut me, overturned me around and stick my head
• 1:33
  Speaker 3: in the pot?
• 1:34
  Speaker 7: You're kidding?
• 1:35
  Speaker 2: I will, I will do no such thing. I would
• 1:37
  Speaker 2: do no such thing, and you want me to.
• 1:39
  Speaker 4: And I can't believe everyone's here. I'm like, I'm starstruck,
• 1:46
  Speaker 4: I know.
• 1:47
  Speaker 7: To not be around the table to what do we
• 1:49
  Speaker 7: even doing?
• 1:51
  Speaker 2: Yeah, it's wild to come to a new place and
• 1:55
  Speaker 2: find people here cooking.
• 2:00
  Speaker 6: Literally, yeah, yeah, it is.
• 2:02
  Speaker 3: Yeah, and some of us have personality.
• 2:04
  Speaker 6: It's kind of it's just kind of crazy that.
• 2:07
  Speaker 1: We're all here and we don't have our typical you know,
• 2:11
  Speaker 1: instead of this microphone, I'd be holding the dankspatela, but
• 2:14
  Speaker 1: I'm not.
• 2:15
  Speaker 7: You wouldn't be holding it. If you be holding it, no, I'd.
• 2:18
  Speaker 6: Be holding it.
• 2:19
  Speaker 4: It's like, it's crazy because some of us like talk
• 2:22
  Speaker 4: a lot, and some of us don't.
• 2:24
  Speaker 2: Right, I very rarely talk, usually screaming or quiet.
• 2:29
  Speaker 5: And now you've you've become known in Isaa practicing Buddhists
• 2:32
  Speaker 5: for the last sixty five years, you have become known
• 2:35
  Speaker 5: as the Monk of the Kitchen now tell me about
• 2:38
  Speaker 5: this because I really appreciate streaming monk.
• 2:43
  Speaker 3: Garlic salt, screaming Monk.
• 2:46
  Speaker 1: I love screaming monkscarlet, salt, all those little stops along
• 2:50
  Speaker 1: the five.
• 2:53
  Speaker 5: It is next to you as Alien Jackie Alien Jackie, Yeah,
• 2:57
  Speaker 5: beef jackiey, the Screaming Monk, Screaming mon.
• 3:00
  Speaker 8: I love your book, The Screaming Monk's Guide to Screaming
• 3:03
  Speaker 8: at your Meat.
• 3:05
  Speaker 2: Thank you, thank you very much. Yes, that's my book,
• 3:08
  Speaker 2: The Screaming Monk's Guide to Screaming at your meat, Screaming
• 3:11
  Speaker 2: alts guy, to screaming at your veggies, screaming at your poultry.
• 3:15
  Speaker 2: You know, we've have many different books, but yes, I
• 3:19
  Speaker 2: thank you. It became. You know, I've gotten some backlash
• 3:22
  Speaker 2: because people are like, you're not really a monk. You're
• 3:24
  Speaker 2: kind of stealing that. But I would say I am monkish.
• 3:28
  Speaker 4: And yeah, well, Bobby flying a real redheads.
• 3:35
  Speaker 3: You're not real monkey, and read.
• 3:38
  Speaker 5: Scream at the cupcake. I think the real monk would
• 3:41
  Speaker 5: want you to scream at the cup.
• 3:42
  Speaker 2: I went and studied with monks for a little while.
• 3:45
  Speaker 2: It was absolutely amazing. It was so interesting to learn
• 3:49
  Speaker 2: that they all had rage. Yeah, that's what I want
• 3:52
  Speaker 2: to bring to the kitchen streaming.
• 3:54
  Speaker 3: I didn't like your bubble gum line, the screaming monk
• 3:56
  Speaker 3: bubble gum.
• 3:56
  Speaker 2: Thanks for being honest. It was a mess up.
• 3:58
  Speaker 3: I didn't like it. Like, what was that? Was that
• 4:00
  Speaker 3: your team getting too ahead of you?
• 4:01
  Speaker 2: It was it was it was my team running with
• 4:04
  Speaker 2: an idea.
• 4:04
  Speaker 8: I've never even imagined Terragon themed flavored bubble gum.
• 4:09
  Speaker 2: You tried to make what they did with ice cream
• 4:11
  Speaker 2: where they move o reached it, you know, crazy taste.
• 4:15
  Speaker 1: Like I hated the olive oil bubble gum now that
• 4:19
  Speaker 1: we're talking about it, it.
• 4:20
  Speaker 2: Was just slow. Bubble gum was going to change everything.
• 4:23
  Speaker 2: People were ready for it. Maybe in a couple of
• 4:25
  Speaker 2: years will be ready.
• 4:26
  Speaker 5: For I liked the as you bubble gum. That was
• 4:28
  Speaker 5: weird it turned, but the course of the gum I
• 4:37
  Speaker 5: love that you did that life. It tastes like come on, vomit, vomit.
• 4:42
  Speaker 2: Yes, it's it's that is a reduction, a beef reduction.
• 4:48
  Speaker 2: It might have tasted like vomit, but what we were
• 4:50
  Speaker 2: aiming for is the first savory.
• 4:53
  Speaker 8: I just want to say, too hard not to take
• 4:55
  Speaker 8: that personally when you looked at me like I would
• 4:57
  Speaker 8: know the word vomit.
• 4:59
  Speaker 4: It's no offense, Okay, I say ship.
• 5:04
  Speaker 8: Look you guys, I understand. I'm I'm the chef that's
• 5:08
  Speaker 8: sold out. Okay, the Sandy Sandy Toad.
• 5:11
  Speaker 6: Lady, Sandy Toad Lady.
• 5:15
  Speaker 8: And I have a lot of frozen foods, and I
• 5:17
  Speaker 8: do want to say that the Sandy Toad ladies, can
• 5:19
  Speaker 8: I say just really quick?
• 5:21
  Speaker 2: Sandy Toad Lady is one of the most awful names.
• 5:24
  Speaker 6: I can't believe you retail distribution.
• 5:27
  Speaker 1: I will be honest, it's crazy to see Sandy Toad
• 5:31
  Speaker 1: ladies steam.
• 5:33
  Speaker 6: Blasagna for one. Any isle of the Bonds.
• 5:39
  Speaker 2: Was disgusting.
• 5:40
  Speaker 3: That sounds like.
• 5:43
  Speaker 1: You guys are clearly lady, clearly not my demographic.
• 5:51
  Speaker 8: I am going for those wonderful women who you might
• 5:53
  Speaker 8: see in films like Nights on the Road, Dante and
• 5:57
  Speaker 8: Something's Got to Give. You know, people that wish they
• 5:59
  Speaker 8: were in a Nancy Meyers movie but are working their mothers.
• 6:02
  Speaker 7: They have things to do.
• 6:03
  Speaker 5: I would say in France Infance, the Sandy Toad Lady,
• 6:06
  Speaker 5: Grand the frog leg, the steam frog leg, you do
• 6:09
  Speaker 5: very popular working women. They are back in the web place. Yes,
• 6:13
  Speaker 5: French women love Sandy told lady.
• 6:15
  Speaker 8: Yeah, I do the frog leg steamer bowl and it's
• 6:19
  Speaker 8: really fun. Wave there's a bowl of water under it
• 6:22
  Speaker 8: and then the and it's.
• 6:25
  Speaker 7: The steamer bowl.
• 6:26
  Speaker 5: The frog legs steamer from the Sandy Toad Lady, because
• 6:28
  Speaker 5: then you get the zoo from the frog leg.
• 6:31
  Speaker 8: I want people to have a classic experience, no matter what.
• 6:35
  Speaker 1: Steam steam, frog leg from the Sandy Lady.
• 6:43
  Speaker 8: Legs in a steamer bowl from the Sandy Toad Lady.
• 6:47
  Speaker 1: Guys, I think we should introduce ourselves well you Basically,
• 6:50
  Speaker 1: I think I've heard a lot of nouns so far,
• 6:53
  Speaker 1: and I just want to get a sense of who
• 6:56
  Speaker 1: we all are, because.
• 6:57
  Speaker 6: I am just so excited to be here.
• 7:01
  Speaker 3: Baby, I love you. I think you're oh, thank you
• 7:05
  Speaker 3: so much.
• 7:05
  Speaker 1: And you know I am hi. I am Jennifer Boyle.
• 7:10
  Speaker 1: I am a chef born and raised in the heartland
• 7:16
  Speaker 1: of New York City. I am a homegrown, authentic Manhattan chef,
• 7:25
  Speaker 1: cooking on the meals that you know my grandma raised
• 7:28
  Speaker 1: me on some uh some like wonderful omaicasse on in
• 7:34
  Speaker 1: East Village and some incredible uh gelato in Midtown Manhattan.
• 7:42
  Speaker 1: All these beautiful, beautiful flavors. It's sort of a love
• 7:47
  Speaker 1: letter to New York City, is what I'm trying to do.
• 7:49
  Speaker 1: I of course host a show called Put That in
• 7:53
  Speaker 1: the Pot, and it's a show where we try and
• 7:58
  Speaker 1: take unconventioned ingredients. It's sort of like the Unconventional Ingredients
• 8:02
  Speaker 1: Challenge on Project Runway.
• 8:04
  Speaker 6: We're doing that with food.
• 8:05
  Speaker 2: I love it you you seem I do have one
• 8:08
  Speaker 2: complaint though. You do take a lot of what I
• 8:09
  Speaker 2: would say is traditional, you know, ethnic food, and you
• 8:13
  Speaker 2: kind of rename it and call it your own thing.
• 8:15
  Speaker 4: Yes.
• 8:15
  Speaker 1: I love renaming things. That's part of my big passion
• 8:19
  Speaker 1: in Put That in the Pot, because you know, New
• 8:21
  Speaker 1: York is a melting pot, so if you have a culture,
• 8:24
  Speaker 1: I am so excited to use that and join and
• 8:28
  Speaker 1: add my spin on that as well.
• 8:30
  Speaker 7: I love the way you called ch mushy chips.
• 8:36
  Speaker 2: Flavor ball.
• 8:43
  Speaker 1: I'm glad that it's resonating with you know, smushy chips.
• 8:46
  Speaker 1: And I got a little bit of flak when I
• 8:51
  Speaker 1: took this Mexican dish. You may know it as the Taco,
• 8:56
  Speaker 1: but I have it as the slumber Party.
• 8:59
  Speaker 2: So that one crazy talking. It's been American.
• 9:05
  Speaker 3: It's been so americanized. Yeah, like.
• 9:08
  Speaker 2: The silly uncrustable, Well, you.
• 9:11
  Speaker 3: Know what I thought was crazy. I thought it was
• 9:12
  Speaker 3: crazy when you went it was silly.
• 9:16
  Speaker 6: It's so silly. It's so silly. Can you imagine? Because
• 9:19
  Speaker 6: a crustable is like pebias.
• 9:22
  Speaker 4: When you took ramen and you said spaghetti at a
• 9:24
  Speaker 4: water park and I went, what is that woman's team
• 9:28
  Speaker 4: up to a team?
• 9:31
  Speaker 1: My team cannot take any credit, even though they'd like
• 9:33
  Speaker 1: to have us all directly from my brain, fore toast,
• 9:40
  Speaker 1: I stand.
• 9:40
  Speaker 5: All toastase dike out the spice. I know what you said,
• 9:48
  Speaker 5: attle bit, but that's what with me. One dig out
• 9:51
  Speaker 5: they I love the way she said.
• 9:53
  Speaker 6: So if I had one gripe with other.
• 9:58
  Speaker 2: Foods and there.
• 10:04
  Speaker 6: Is just a little bit too much going on.
• 10:07
  Speaker 2: His normals, there's his wheels.
• 10:09
  Speaker 7: Go yes, I love.
• 10:12
  Speaker 8: I love how you end everything with you give it
• 10:14
  Speaker 8: the big pat down where you take a paper towel
• 10:16
  Speaker 8: and you just everything that's on top. You just make
• 10:18
  Speaker 8: sure that it's removed, Just remove everything with the paper towel.
• 10:22
  Speaker 6: Oh my god.
• 10:23
  Speaker 1: And you have to, by the way, because oh my gosh,
• 10:25
  Speaker 1: there is just so many different interesting oils and spices
• 10:29
  Speaker 1: that are very interesting, but we gotta pack it down
• 10:33
  Speaker 1: a little bit.
• 10:36
  Speaker 7: They are interesting, but not for me. Yes, for me,
• 10:40
  Speaker 7: I mean, and how many? How many is your audience seat?
• 10:42
  Speaker 7: That's like two thousand people?
• 10:43
  Speaker 2: Right, there's your studio.
• 10:46
  Speaker 6: Yeah, it's two thousand people. They all chanted it once,
• 10:49
  Speaker 6: but not for me.
• 11:02
  Speaker 8: Let's keep you know me, I'm this anty told lady right,
• 11:08
  Speaker 8: I'm Destiny Pot and it's obviously wonderful to be here.
• 11:14
  Speaker 8: I am fifty seven, I am retired. I used to
• 11:17
  Speaker 8: work for the embassy, and now I live on Nantucket.
• 11:21
  Speaker 8: I used to own a little store where I would
• 11:23
  Speaker 8: make people pie for free, and now I've been giving
• 11:26
  Speaker 8: right recipe.
• 11:27
  Speaker 1: And so it was a store where you'd make pie
• 11:29
  Speaker 1: for free. And how how did you keep the lights on? Well?
• 11:33
  Speaker 7: I sold sod.
• 11:36
  Speaker 4: So it was a.
• 11:36
  Speaker 6: Sad store where he gave away pie for soil.
• 11:42
  Speaker 7: Sod store.
• 11:42
  Speaker 9: And then all the time it was so obnoxious, but
• 11:49
  Speaker 9: it became kind of a running joke where they'd say,
• 11:52
  Speaker 9: and now do I put this in the gardener?
• 11:54
  Speaker 7: In my mouth it was covered in sod, and I said,
• 11:57
  Speaker 7: you know what I.
• 11:58
  Speaker 8: My my husband said, pick a lane, darling, and I said,
• 12:01
  Speaker 8: you know what, I guess I'm going to have to
• 12:02
  Speaker 8: so I chose PA's. And then it just expanded because
• 12:06
  Speaker 8: I just began to realize these dinner parties that I
• 12:08
  Speaker 8: threw from my friends on Nantucket, you know, they loved
• 12:11
  Speaker 8: my food, and I said, I'm going to bring this
• 12:14
  Speaker 8: food to the people. So I of course made the
• 12:16
  Speaker 8: Sandy Toad Lady's Book the Guide to being a Sandy
• 12:20
  Speaker 8: toad Lady.
• 12:20
  Speaker 6: And now what makes a Sandy toad lady like.
• 12:24
  Speaker 7: Sandy toad Lady?
• 12:25
  Speaker 3: They look black and.
• 12:26
  Speaker 6: I just walk I know it when I see it.
• 12:29
  Speaker 3: I'll walk by a woman and go that it's a
• 12:30
  Speaker 3: Sandy toad light.
• 12:32
  Speaker 8: So a Sandy toad lady is a woman of a
• 12:33
  Speaker 8: certain age who's been spending all day on the beach.
• 12:36
  Speaker 8: But she has a long night ahead of her. So, yeah,
• 12:39
  Speaker 8: she does it all. She takes care of the kids,
• 12:42
  Speaker 8: she hangs out with her husband.
• 12:44
  Speaker 1: Yeah, she's got a big bonfire in front of her,
• 12:46
  Speaker 1: of course, and yeah, I guess what, there might be
• 12:48
  Speaker 1: a little bit of sand in her bed when she
• 12:49
  Speaker 1: goes to best.
• 12:50
  Speaker 2: It's exgusting because she's so uncomfortable.
• 12:52
  Speaker 7: She's lived a nice life. She look, you get a
• 12:55
  Speaker 7: little sand everywhere.
• 12:56
  Speaker 8: The thing about living at the beach is you can't
• 12:58
  Speaker 8: enjoy the beach with having a little bit of sand
• 13:00
  Speaker 8: between your toes.
• 13:00
  Speaker 7: It's kind of that rainbow rain kind of thing.
• 13:02
  Speaker 6: Oh that could make me cry.
• 13:04
  Speaker 8: Yeah.
• 13:05
  Speaker 5: My favorite part about your show is your relationship with
• 13:07
  Speaker 5: your husband.
• 13:08
  Speaker 7: Yes.
• 13:09
  Speaker 5: And my favorite thought about your husband is his relationship
• 13:11
  Speaker 5: with a man.
• 13:12
  Speaker 7: Yes.
• 13:13
  Speaker 5: Yes, it is a very common form and meant to
• 13:18
  Speaker 5: have an intimate emotional relationship with doesn't men. But all
• 13:21
  Speaker 5: of your husband friend tall shaved like a big and tall.
• 13:28
  Speaker 7: God.
• 13:29
  Speaker 8: You talk about my husband tyrone, and I get what
• 13:31
  Speaker 8: you're pointing at. I've gotten this before, very original. My
• 13:34
  Speaker 8: husband is gay. He's not gay. I want to make
• 13:37
  Speaker 8: this very clear. My husband goes to town on me
• 13:40
  Speaker 8: three times.
• 13:41
  Speaker 3: A week on your Life finger fingers.
• 13:44
  Speaker 7: When I look at my husband, he gets hard.
• 13:47
  Speaker 8: Oh okay, I'm sorry I'm addressing this so abruptly, but
• 13:50
  Speaker 8: I'm kind of fed up. My husband is straight and
• 13:53
  Speaker 8: I make him so erect, and I want to make
• 13:55
  Speaker 8: that so clear.
• 13:57
  Speaker 7: Well, do as you are interesting and I can't wait
• 14:03
  Speaker 7: to get.
• 14:06
  Speaker 8: But I'm married to someone who I drive crazy, So
• 14:09
  Speaker 8: of course I'm unavailable, but I don't. I just don't
• 14:11
  Speaker 8: want to pussy foot around on that one. I don't
• 14:13
  Speaker 8: want to Sandy Toad pussy foot around because guess what,
• 14:17
  Speaker 8: me and my husband get really hot and heavy.
• 14:19
  Speaker 7: We have sex.
• 14:21
  Speaker 4: No, I know you're posting about it on Blue scot
• 14:23
  Speaker 4: and we haven't figured it out yet.
• 14:27
  Speaker 1: Very clear on recent episodes whenever you know, because your
• 14:30
  Speaker 1: your husband usually comes in two thirds of the way through,
• 14:33
  Speaker 1: like while the meal is cooking, like gives you a
• 14:36
  Speaker 1: hug from behind and says, what's cooking, honey, the whole thing.
• 14:38
  Speaker 1: And then lately he has been getting far more explicit.
• 14:41
  Speaker 8: I will say, we are actually starting. I don't know
• 14:42
  Speaker 8: if you guys are on this website. We're starting in
• 14:44
  Speaker 8: only flans.
• 14:46
  Speaker 2: Mom, is that flaw starting?
• 14:52
  Speaker 7: And I'm so excited, Please come join us.
• 14:56
  Speaker 3: You think it's just it feels black.
• 14:58
  Speaker 4: Maybe there's a part of you that is just sharing
• 15:00
  Speaker 4: this because you want to prove something rather than if
• 15:02
  Speaker 4: you actually want to share it.
• 15:03
  Speaker 7: I didn't need to prove this.
• 15:05
  Speaker 8: Someone demure Sandy told Lady the Sandy toold lady as
• 15:08
  Speaker 8: a bee does not need to flaunt their sexual exploits.
• 15:11
  Speaker 8: They flaund the book there reading the Barbara King Sol
• 15:14
  Speaker 8: But they can them all they want.
• 15:16
  Speaker 2: Just just so you know, Flawn is what you call
• 15:18
  Speaker 2: sweaty crambrulet.
• 15:21
  Speaker 7: Right, I know what.
• 15:23
  Speaker 6: We're talking about.
• 15:25
  Speaker 7: Oh my god, I thought you were just being.
• 15:27
  Speaker 1: I thought you just had like a funny. I thought
• 15:28
  Speaker 1: you were just like having like a stupid thing, like
• 15:31
  Speaker 1: a thing that.
• 15:31
  Speaker 3: Was like sweaty crambulet or shiny French toast.
• 15:35
  Speaker 7: Okay, enough enough about me, we have to hear from you.
• 15:38
  Speaker 3: Good morning and morning, the morning, good morning.
• 15:40
  Speaker 4: I am DJ Grandma Flatbread DJ Grandma Flat.
• 15:48
  Speaker 3: Grandma, a freak, a freak, A freak, a freak. I
• 15:50
  Speaker 3: put it in the.
• 15:52
  Speaker 4: Only food network host who's also a working DJA.
• 15:57
  Speaker 6: I love that you do both at once.
• 15:58
  Speaker 4: Oh come on, I mean, get all your and then
• 16:00
  Speaker 4: I and then we scramble it up scrambled collab. I've
• 16:05
  Speaker 4: been working in this industry for so long. I'm so
• 16:07
  Speaker 4: excited to be here. I think it all took off
• 16:11
  Speaker 4: for me when my my grandson got me some turntables
• 16:15
  Speaker 4: and he started to putting me up on. He got
• 16:17
  Speaker 4: me a couple of them, right, and I was like,
• 16:19
  Speaker 4: tables turn tables that looks like a dish.
• 16:22
  Speaker 7: Should I ask your real name, Grandma?
• 16:26
  Speaker 3: I've never said it publicly, and I don't know.
• 16:28
  Speaker 4: Maybe by the end of this episode, if all of
• 16:30
  Speaker 4: you moved me individually in a beautiful way, maybe I'll say,
• 16:34
  Speaker 4: did you land on the name DJ Grandma? Well, I'm
• 16:38
  Speaker 4: a DJ, I'm my grandma, and I cook flat bread.
• 16:42
  Speaker 7: I just wanted to ask, because we're both women of
• 16:45
  Speaker 7: a certain age.
• 16:46
  Speaker 3: Sure shirt shirt sut.
• 16:48
  Speaker 7: It just makes me tired to watch you.
• 16:51
  Speaker 2: What do you mean it comes out out there?
• 16:55
  Speaker 3: What do you mean?
• 16:55
  Speaker 2: I mean?
• 16:56
  Speaker 8: Who?
• 16:57
  Speaker 3: The second?
• 16:58
  Speaker 4: The second my boy my son gave me that that
• 17:01
  Speaker 4: turntable and started putting me on TikTok.
• 17:03
  Speaker 3: I went viral. Ironically. I know it's ironic, and I
• 17:05
  Speaker 3: know the.
• 17:05
  Speaker 4: Clicks are clicks because people are going to say, to Grandma,
• 17:08
  Speaker 4: is she is she.
• 17:08
  Speaker 3: Flipping a flat bread? I know, I know that it's
• 17:12
  Speaker 3: it's bait.
• 17:13
  Speaker 7: Okay.
• 17:13
  Speaker 3: It doesn't make me more tired, but you like this life.
• 17:17
  Speaker 3: I'm dancing through it.
• 17:20
  Speaker 7: Baite, you're doing the worm to uptown funk all in
• 17:23
  Speaker 7: the oven.
• 17:25
  Speaker 2: Flat bread? That was your flat bread an episode?
• 17:29
  Speaker 1: I ask you something, DJ, Grandma, flat bread? Yeah, are
• 17:34
  Speaker 1: you taking performance enhancing drugs?
• 17:37
  Speaker 2: Why would you ask that?
• 17:38
  Speaker 3: My God?
• 17:39
  Speaker 4: We walked around and all said, I loved his garlic salt.
• 17:42
  Speaker 4: I love your books. I love yours.
• 17:54
  Speaker 2: Oh to a.
• 17:55
  Speaker 4: Woman who's eighty two, can't floss anymore?
• 17:58
  Speaker 3: Really fast?
• 17:59
  Speaker 5: I was really you broke and came back in two
• 18:04
  Speaker 5: week good doctors.
• 18:06
  Speaker 3: I don't know what to tell y'all.
• 18:08
  Speaker 7: You had pink on and you guys hung from the ceilings.
• 18:10
  Speaker 4: Yeah, my harness was a little stronger. What can I
• 18:13
  Speaker 4: tell you?
• 18:14
  Speaker 1: I think I saw you on the Sweetish track and
• 18:16
  Speaker 1: field team last Olympics.
• 18:17
  Speaker 3: Well I did that to do a French toast collapse.
• 18:20
  Speaker 2: Yeah, French toast. You know how milk? It's just milk, milk.
• 18:28
  Speaker 2: French toast has just started.
• 18:32
  Speaker 4: Y'all Come for me as much as you want, But
• 18:34
  Speaker 4: I'll tell you you'll never know if I'm I am
• 18:36
  Speaker 4: one hundred percent natural, because it goes back to one
• 18:38
  Speaker 4: hundred percent good ingredients. That's what I'll say. What are
• 18:41
  Speaker 4: steroids good veggies? What are good steroids good eggs? What
• 18:45
  Speaker 4: are good steroids? Fresh from the earth?
• 18:48
  Speaker 5: Milk?
• 18:49
  Speaker 4: I've never had oat, milk, skim milk. I have whole milk. Baby,
• 18:53
  Speaker 4: that's my steroids. Lock me up, spin me around, stick
• 18:56
  Speaker 4: me inside a blondie and make it a brownie.
• 18:57
  Speaker 7: I agree, honey, I'm a slept for some cream. I too,
• 19:01
  Speaker 7: It's so delicious. Half and half. Put half and half
• 19:04
  Speaker 7: in your mac and cheese.
• 19:05
  Speaker 4: Oh my god, I put a drizzle. I put a
• 19:08
  Speaker 4: drizzle of half and half in eggs. I put a
• 19:11
  Speaker 4: drizzle of half and half in my soda with gin.
• 19:20
  Speaker 7: In my life and about.
• 19:25
  Speaker 4: Listen you saying that's craziest thing come from your life.
• 19:27
  Speaker 4: It's crazy because you are a crazy mok. It's time
• 19:32
  Speaker 4: ahead of the email when they said, if I wanted
• 19:34
  Speaker 4: to do this this talk.
• 19:36
  Speaker 10: We all, we all came in in your image cuisine
• 19:48
  Speaker 10: to please something please.
• 19:52
  Speaker 7: Voyage CALIFORNI.
• 19:56
  Speaker 5: Problem the Tesla, Tesla diner.
• 20:03
  Speaker 6: Yes, diner, Okay, sorry, the Tesla Diner.
• 20:07
  Speaker 7: No, I have a problem. Sorry, I a problem.
• 20:09
  Speaker 6: In French, I call it I'm silly English.
• 20:12
  Speaker 1: It is very close the Tesla diner.
• 20:16
  Speaker 7: I have I cook mostly in in France.
• 20:18
  Speaker 5: Of course, you you watched my show, of course The
• 20:20
  Speaker 5: Master Chef until God and steal it from me is master.
• 20:26
  Speaker 5: That was in nineteen nineteen sixty three, nineteen sixty three.
• 20:30
  Speaker 7: And then I have a.
• 20:32
  Speaker 5: Little problem with the Swiss government, and I moved to America.
• 20:36
  Speaker 5: I start a new and another restaurantor a little bit problem,
• 20:40
  Speaker 5: miss monsieur Musque.
• 20:44
  Speaker 7: So I take a job as the chef at the
• 20:47
  Speaker 7: Tesla Diner.
• 20:48
  Speaker 6: Okay?
• 20:49
  Speaker 1: And can I ask you about the clientele at the
• 20:51
  Speaker 1: Tesla Diner? Like?
• 20:53
  Speaker 3: What?
• 20:53
  Speaker 6: What? What's the ideal customer like?
• 20:56
  Speaker 3: What?
• 20:56
  Speaker 6: What are they like? What are they looking for?
• 20:59
  Speaker 5: As all want twenty two dollars grilled cheese? O, but
• 21:05
  Speaker 5: I cooked them twenty two dollars gees.
• 21:07
  Speaker 7: I held them in French. They don't know what they say.
• 21:10
  Speaker 5: They put on TikTok and they make money in.
• 21:13
  Speaker 2: The SpaceX stock Is it?
• 21:16
  Speaker 4: Is it true that you sorry you were talking? No,
• 21:18
  Speaker 4: I wasn't going ahead now you were.
• 21:21
  Speaker 7: I was just gonna ask you talked about grilled cheese.
• 21:23
  Speaker 7: What's your secret to an amazing grilled cheese? What do
• 21:25
  Speaker 7: you do with the Tesla Diner?
• 21:27
  Speaker 5: That's the Testa diner. Of course, we use pure fra
• 21:31
  Speaker 5: big trend right now, cruty free for not. We do
• 21:34
  Speaker 5: extra cruelty on the so col cool cool.
• 21:38
  Speaker 2: Cool coruel.
• 21:41
  Speaker 5: Cruel free cruelty on American cruelty.
• 21:51
  Speaker 2: Yes, extra cruelty on the fund.
• 21:58
  Speaker 4: Part of that lawsuit where that woman found a dongle
• 22:01
  Speaker 4: in her grilled cheese.
• 22:03
  Speaker 2: Yeah, dongle gates. This is I cannot believe this.
• 22:10
  Speaker 4: National headlines do if I found a dongle in anything,
• 22:15
  Speaker 4: I would call a headline.
• 22:16
  Speaker 8: You know what, I honestly headline call a headline. I
• 22:19
  Speaker 8: sided with the restaurant on these things. I think she
• 22:21
  Speaker 8: brought in that dong.
• 22:23
  Speaker 4: I do, well, are there is a tech kitchen? Is
• 22:26
  Speaker 4: it a tech forward kitchen?
• 22:27
  Speaker 7: I am the only human employer.
• 22:30
  Speaker 2: Mostly it's robots, doles, dongles. I've been looking up to
• 22:39
  Speaker 2: you for years because you do not hold back. You
• 22:42
  Speaker 2: tell it like it is. You tell I mean one
• 22:46
  Speaker 2: of your segments where you're cooking in the morning with
• 22:49
  Speaker 2: one of these good morning shows, and you really let
• 22:51
  Speaker 2: them have it when I try to explain with.
• 22:54
  Speaker 5: The Sweet Morning Show, we should play the Yeah, to
• 23:01
  Speaker 5: play it beyond.
• 23:03
  Speaker 2: We are in a sweet and a welcome to the
• 23:06
  Speaker 2: kicking show.
• 23:07
  Speaker 7: Fuck you you matter, fucking sist.
• 23:09
  Speaker 2: Fuck, oh my god, I was on the very much.
• 23:15
  Speaker 7: It was the eighties.
• 23:17
  Speaker 2: Yeah, we can get the spargo. Oh sag clip because
• 23:23
  Speaker 2: like they needed to hear that in that moment.
• 23:26
  Speaker 8: Amazing how fast they cut to.
• 23:31
  Speaker 6: The Swiss are really there on that button?
• 23:35
  Speaker 1: It was like so I think part of the reason
• 23:37
  Speaker 1: that clip blew up because it was short enough to
• 23:39
  Speaker 1: be a vine.
• 23:44
  Speaker 2: Said one day this will go viral. This will go viral.
• 23:48
  Speaker 5: Just understand the temple nature of the cutaway bit. I
• 23:53
  Speaker 5: guess I've been watching a lot of vi P when
• 23:56
  Speaker 5: they have pre tape.
• 24:00
  Speaker 2: That we don't.
• 24:05
  Speaker 6: Have to talk about the past. We can talk about
• 24:07
  Speaker 6: them now.
• 24:07
  Speaker 4: Now, can I ask you with the robots in the kitchen,
• 24:10
  Speaker 4: do you feel like you're missing humans?
• 24:11
  Speaker 2: Like?
• 24:11
  Speaker 3: Do they say like thanks, yes, chef? Like what what
• 24:14
  Speaker 3: are the robots?
• 24:15
  Speaker 1: Like?
• 24:16
  Speaker 7: Robot?
• 24:17
  Speaker 5: They don't talk back, And I will say I do
• 24:19
  Speaker 5: have a sort of what called universal restraining order not
• 24:23
  Speaker 5: allowed to be in a kitchen with other human employees
• 24:27
  Speaker 5: ever again in any country.
• 24:30
  Speaker 2: That was part of the Plea deal.
• 24:33
  Speaker 1: Oh my gosh, so you can't be around any human chefs.
• 24:38
  Speaker 5: No, they actually give me a special dispensation for this tonight.
• 24:44
  Speaker 2: Very exciting for me. Thank you.
• 24:45
  Speaker 7: Let's talk through another human.
• 24:47
  Speaker 5: Outside of a Tesla driver, which at that point even
• 24:50
  Speaker 5: human happy to have you.
• 24:52
  Speaker 8: Because you certainly are a legend, and you remind me
• 24:54
  Speaker 8: of the type of cowboys that used to be in
• 24:57
  Speaker 8: the kitchen. Yeah okay, oh they're really good at that accent.
• 25:03
  Speaker 7: Definitely am Yeah, really good.
• 25:08
  Speaker 8: I did want to ask, you know, you guys brought
• 25:10
  Speaker 8: up that clip vine, how has the Internet changed your
• 25:14
  Speaker 8: experience as a chef. You know, it isn't all about
• 25:17
  Speaker 8: the food anymore, it's about it.
• 25:20
  Speaker 6: I mean, tell me about it.
• 25:21
  Speaker 1: I would say the major thing the Internet has changed
• 25:24
  Speaker 1: for me is that everyone's really mad at me.
• 25:26
  Speaker 11: Now everyone's really mad at me that you think, Well,
• 25:31
  Speaker 11: all of a sudden, they just are starting to take
• 25:35
  Speaker 11: issue with things that I never knew anyone could take
• 25:38
  Speaker 11: issue with the.
• 25:40
  Speaker 1: Things that I'm naming my dishes, which are just sort
• 25:44
  Speaker 1: of you know, that's just sort of what chefs do, right,
• 25:47
  Speaker 1: we name we name our dishes.
• 25:49
  Speaker 4: Well, I think sometimes you're naming other people's dishes. Rat
• 25:52
  Speaker 4: like when you took that famous to Molly recipe and.
• 25:56
  Speaker 3: You call it you mean slim jams. Yeah, you said
• 26:00
  Speaker 3: it was like that wasn't.
• 26:03
  Speaker 2: So that's crazy to on two different levels, because slim
• 26:06
  Speaker 2: ging is an existing thing and.
• 26:08
  Speaker 7: They immediately bounced back on that too.
• 26:10
  Speaker 5: It's the macho man and the savage I spokesperson.
• 26:14
  Speaker 7: Yes, you must love them over really fun audet.
• 26:23
  Speaker 6: Affected you guys, because I.
• 26:24
  Speaker 4: Know that you were made by the end of Yeah,
• 26:28
  Speaker 4: I don't know what you mean. I think I do
• 26:31
  Speaker 4: everything creatively on my own. When they say this is
• 26:35
  Speaker 4: a song that is trending, I go this song because
• 26:38
  Speaker 4: I've been loving it for years.
• 26:40
  Speaker 8: So you just stumbled into that video with a J
• 26:42
  Speaker 8: and Big Justice.
• 26:44
  Speaker 3: Yeah, and I just stumbled. Listen.
• 26:46
  Speaker 4: I was already dancing with Malala. They just decided to
• 26:49
  Speaker 4: roll on it.
• 26:51
  Speaker 1: Already doing Thatala have time.
• 26:58
  Speaker 2: On bis.
• 26:59
  Speaker 5: Yes, it was a chic bake and whip.
• 27:05
  Speaker 3: And listen.
• 27:05
  Speaker 4: I don't know what people are thinking, like that is
• 27:08
  Speaker 4: my name and there's an AT sign in front of it.
• 27:10
  Speaker 4: That's just the That's just the small field I grew
• 27:14
  Speaker 4: up on in Tennessee.
• 27:16
  Speaker 3: We put we put ats in front of our names.
• 27:18
  Speaker 1: You you you advent to the app sign in Tennessee.
• 27:22
  Speaker 3: Well that was before the Internet.
• 27:23
  Speaker 4: I do everything organically and I'm not told by an
• 27:27
  Speaker 4: army of young gen z people with clipboards what to
• 27:30
  Speaker 4: do in the salightest way out for they give me
• 27:34
  Speaker 4: my sugar water that I think is perfectly fine.
• 27:38
  Speaker 3: I drank it up and then I go to work.
• 27:40
  Speaker 3: I stand on my mark.
• 27:41
  Speaker 5: Is there have been the the allegation that that sugar
• 27:44
  Speaker 5: water is actually.
• 27:46
  Speaker 6: It's sort of a stimulant.
• 27:48
  Speaker 5: Uh, you would taste it, y'all.
• 27:51
  Speaker 3: I would taste what doest like?
• 27:53
  Speaker 4: It tastes like a chemic goal but like, but that's
• 27:57
  Speaker 4: because it's in a plastic water bottle, y'all.
• 28:01
  Speaker 3: I hate that, and I go put this in a cup.
• 28:05
  Speaker 1: Now, how do you feel immediately after drinking the sugar water?
• 28:09
  Speaker 4: It's always I don't know if it's because I'm drinking
• 28:11
  Speaker 4: it before the show, because I always feel a certain
• 28:14
  Speaker 4: way before the show, which is like I.
• 28:17
  Speaker 3: Gotta go and what like I got a move? Yeah, like,
• 28:22
  Speaker 3: holy holy god, I got a.
• 28:24
  Speaker 2: Move that speed.
• 28:26
  Speaker 7: Your teeth have been clowned to a fine.
• 28:29
  Speaker 4: Note now, baby, that's because I love my oreos hard.
• 28:33
  Speaker 3: Anyway, what about you, guys? How do you think the
• 28:35
  Speaker 3: internets fag?
• 28:36
  Speaker 7: Well?
• 28:36
  Speaker 8: I will say, I just like to get in the kitchen,
• 28:39
  Speaker 8: throw up the camera and shoot some videos when I'm
• 28:41
  Speaker 8: having a nice little Sunday when I throw together a
• 28:44
  Speaker 8: show couterie board.
• 28:45
  Speaker 2: Can I say, I've watched so many of your old
• 28:48
  Speaker 2: TV show clips now on TikTok in little segments, and
• 28:51
  Speaker 2: I'm always hunting for the end. I'm always hunting for
• 28:54
  Speaker 2: pot two and pot three. Yeah.
• 28:55
  Speaker 8: Oh, and it's interesting because we have a schedule where
• 28:59
  Speaker 8: we've been really seen the first thirty seconds of every
• 29:02
  Speaker 8: one of the one hundred and fifty episodes.
• 29:04
  Speaker 2: Oh my gosh, soon we're.
• 29:06
  Speaker 7: Gonna start releasing the second Yeah.
• 29:09
  Speaker 8: So we're just kind of laying eggs and we're not
• 29:12
  Speaker 8: letting anybody get an answer to know how.
• 29:14
  Speaker 2: Exactly that you whisked the egg.
• 29:16
  Speaker 7: You whisk the egg. I watch you whisk.
• 29:17
  Speaker 2: I go, what all you're doing with the tafto?
• 29:19
  Speaker 7: You're not fin I watch five hundred video.
• 29:22
  Speaker 2: Amazing and all the comments say low stem for me
• 29:25
  Speaker 2: to tiss out on. It's amazing. I going to ask,
• 29:32
  Speaker 2: I was going to ask that, no idea, What does
• 29:34
  Speaker 2: anyone know what that means?
• 29:37
  Speaker 7: I guess the means.
• 29:38
  Speaker 8: If you know what lows stem for me to tiss
• 29:40
  Speaker 8: out on means throw it down in the cor.
• 29:43
  Speaker 3: In this video right now?
• 29:44
  Speaker 4: If you know what he's talking about, writ in the comments,
• 29:46
  Speaker 4: I know what low stim I can tiss out on
• 29:48
  Speaker 4: means in the comments.
• 29:49
  Speaker 7: Just flooded to a definition.
• 29:51
  Speaker 1: Now you should know what it is, because then you
• 29:54
  Speaker 1: might lean into whatever it is too much.
• 29:56
  Speaker 3: You don't think leaning in is any problem?
• 29:58
  Speaker 2: You know?
• 29:58
  Speaker 3: You know I don't think bad.
• 30:04
  Speaker 2: I think we don't concern with you.
• 30:16
  Speaker 8: Well, I want to hear how the screaming monk handles
• 30:19
  Speaker 8: social media, because I swear to.
• 30:20
  Speaker 2: God, thank you, thank you, yes, screaming monk. Jordan Jeffrey
• 30:25
  Speaker 2: is my name, Jordan Jeffrey, And yes, problem I.
• 30:30
  Speaker 3: Wasn't gonna You don't need a name, you just need
• 30:31
  Speaker 3: like a label.
• 30:32
  Speaker 2: I've decided, you know, very interesting. It's it's what I
• 30:35
  Speaker 2: do is I watch people cooking and I kind of comment.
• 30:38
  Speaker 2: I do it as they're cooking.
• 30:42
  Speaker 6: At I do react to you really stick it to some.
• 30:45
  Speaker 2: Some people, you know, they need to hear it. It's
• 30:47
  Speaker 2: like I'll play a clip right.
• 30:49
  Speaker 4: Now, here's a This is me making my buffalo chicken casserole.
• 30:53
  Speaker 2: All right, here we go, Here I go.
• 30:55
  Speaker 4: I'm dumping a bunch of frozen I'm dumping a bunch
• 30:58
  Speaker 4: of rozen chicken.
• 31:00
  Speaker 2: Ugly and no man would love you.
• 31:02
  Speaker 3: I'm gonna add a cool.
• 31:04
  Speaker 2: With ononta the hell are you thinking?
• 31:05
  Speaker 7: No, I'm going to.
• 31:08
  Speaker 2: And now could somebody love this?
• 31:11
  Speaker 3: Here's a shot of my beautiful five year.
• 31:13
  Speaker 2: Old god ugly kid look to be cursed in the
• 31:16
  Speaker 2: world with an ugly.
• 31:17
  Speaker 3: Kid and God next to her is her sister.
• 31:20
  Speaker 2: Even uglier than before. He didn't think a kid.
• 31:22
  Speaker 3: Could get she has touch That.
• 31:27
  Speaker 2: Dish out of ten looks delicious.
• 31:32
  Speaker 5: Oh I love that. I won't say. Watch a man
• 31:34
  Speaker 5: fall feet first into a deep fire? Yes, that was
• 31:38
  Speaker 5: a way fucking whilst.
• 31:39
  Speaker 2: Oh my god, you saw a man fall feet first?
• 31:44
  Speaker 7: How big was the deeper and how big was the man?
• 31:47
  Speaker 7: The man these fire is.
• 31:49
  Speaker 5: The go just up to the knee and so it's
• 31:53
  Speaker 5: all the skin and goes last up. We give him
• 31:55
  Speaker 5: a two hour break, we say, go drink some wine
• 32:00
  Speaker 5: back and it the scow is so bad we call
• 32:02
  Speaker 5: him socks.
• 32:06
  Speaker 1: I hate to get on this, but why was that
• 32:08
  Speaker 1: friar so big? Were you guys going for a world
• 32:10
  Speaker 1: record of some kind?
• 32:11
  Speaker 5: No, no, we were doing we three thousand people a
• 32:15
  Speaker 5: day was a high volume, big restaurant in Paris.
• 32:19
  Speaker 2: Thanks Giving away three thousand people.
• 32:21
  Speaker 5: So a big fire flying pan these big around I have.
• 32:25
  Speaker 5: I have one hundred and twenty five chef, one hundred
• 32:28
  Speaker 5: twenty five one dish washer.
• 32:31
  Speaker 4: No God, no God, no God, no God, no God, no.
• 32:40
  Speaker 7: God, no God would do that.
• 32:43
  Speaker 8: There was a period where chefs were gods, and now
• 32:45
  Speaker 8: sometimes I think we're jesters, you know, with all this
• 32:48
  Speaker 8: stuff on the internet. Sometimes I feel like they just
• 32:50
  Speaker 8: want us to clown around or God forbid, fall down,
• 32:53
  Speaker 8: or drop a gurkin or something like that so they
• 32:55
  Speaker 8: can make a joke about it.
• 32:57
  Speaker 2: Right, Yeah, drop a gurkin.
• 33:00
  Speaker 8: The amount of times I see in my comments, drop
• 33:02
  Speaker 8: a girkin, Drop a girkin. God, go to thirty seven seconds,
• 33:05
  Speaker 8: she almost drops the gurkin.
• 33:07
  Speaker 7: I like dj up song, Yes.
• 33:11
  Speaker 3: You saying that organically organic.
• 33:19
  Speaker 7: Test testa did?
• 33:21
  Speaker 2: Yeah?
• 33:22
  Speaker 3: I like it better when we're way you stay pup.
• 33:27
  Speaker 7: Really country for Tiesto is that whole? I love it?
• 33:30
  Speaker 2: And that has to drop the life.
• 33:34
  Speaker 3: And you know why that sounded so bad because it
• 33:36
  Speaker 3: was organic.
• 33:37
  Speaker 7: I like to drop the girkins song.
• 33:39
  Speaker 3: Good, you should, it's nice. It was made for you.
• 33:41
  Speaker 4: What No, But listen, I want to talk to you
• 33:44
  Speaker 4: about your band, your bongo drum guy and your pianist.
• 33:47
  Speaker 3: Are they there all the time.
• 33:49
  Speaker 6: Yeah, these are and these are friends of your husband.
• 33:52
  Speaker 8: You said, yes, this is Michael, and of course it's
• 33:56
  Speaker 8: start Search and mccau search hell by.
• 33:59
  Speaker 6: The same ship.
• 34:00
  Speaker 2: Amazing d.
• 34:05
  Speaker 8: Yeah, yeah, you you almost got it's almost a piano.
• 34:08
  Speaker 8: It's a steel drum drum. It's a steel drum that
• 34:11
  Speaker 8: records is a piano.
• 34:12
  Speaker 4: Now, but it's it's beautiful the way like you at
• 34:15
  Speaker 4: the top of every episode you explain the recipe and
• 34:17
  Speaker 4: they're like building with you in the saddle and they
• 34:20
  Speaker 4: build and then and then you and then you go,
• 34:21
  Speaker 4: let's see it.
• 34:22
  Speaker 7: And then we have a clip of the episode too.
• 34:24
  Speaker 8: Yeah, hi everyone, lady today it's a very special blondie pudding.
• 34:33
  Speaker 7: Let us get into it.
• 34:34
  Speaker 2: Boom boom, boom boom.
• 34:38
  Speaker 7: Some milk but flo sugar vanilla.
• 34:49
  Speaker 6: Hey baby, what's cooking?
• 34:50
  Speaker 7: Tyrone? I am hanging out with your friends. We're having
• 34:53
  Speaker 7: a little bit of fun in the kitchen.
• 34:54
  Speaker 6: That's amazing. I'm I'm I'm really hard for my wife
• 34:58
  Speaker 6: right now. Mommy don't know.
• 35:02
  Speaker 7: And I think that was a fan at it.
• 35:09
  Speaker 4: Can we go back to the fanets so we can
• 35:10
  Speaker 4: see it looks like your husband and the steel drum player.
• 35:14
  Speaker 7: Yeah, so whoever fan cow and Tyrone and cut me
• 35:20
  Speaker 7: out of it.
• 35:21
  Speaker 5: Ship.
• 35:22
  Speaker 12: They keep shipping my husband and his friends who are musicians,
• 35:26
  Speaker 12: and can I ask you to stop doing that. Tyrone
• 35:29
  Speaker 12: likes it. He likes to see things like that. But
• 35:32
  Speaker 12: to be honest, he likes it.
• 35:33
  Speaker 8: He likes my naked body more. He likes being around me.
• 35:37
  Speaker 8: He likes touching my breasts. He likes going.
• 35:41
  Speaker 7: Down on me.
• 35:42
  Speaker 3: How often does he go down on you?
• 35:44
  Speaker 7: As every time we have sex, he also goes.
• 35:47
  Speaker 3: Down And every time you have read three times.
• 35:49
  Speaker 8: A week, we have sex three times a week, including
• 35:52
  Speaker 8: oral both ways.
• 35:56
  Speaker 3: Oral both ways is a funny way.
• 35:58
  Speaker 8: Me and Tyrone have an oral both ways every time
• 36:00
  Speaker 8: we have intercourse.
• 36:01
  Speaker 7: So stop calling him gay.
• 36:04
  Speaker 6: Interesting, That's okay, that's okay, that's okay. Well, i'm i'm, i'm, I'm.
• 36:11
  Speaker 1: I'm reminded of, you know, just sort of the liveliness
• 36:15
  Speaker 1: of a of a kitchen.
• 36:16
  Speaker 6: This clip is.
• 36:17
  Speaker 1: Is something that to me, I'm reminded of how how
• 36:20
  Speaker 1: lively a kitchen could be. And I wanted to know
• 36:23
  Speaker 1: if anybody has prior restaurant experience, you know, how that's
• 36:27
  Speaker 1: played into your role.
• 36:29
  Speaker 2: As a celebrity.
• 36:29
  Speaker 6: Chef, the history, how did you? How did we get here?
• 36:33
  Speaker 5: Well, and of course you saw the documentary. Listen a clue.
• 36:36
  Speaker 5: In the nineteen sixty four I was cooking in Shamuni.
• 36:39
  Speaker 3: Believe it was twelve parts. I couldn't believe it.
• 36:42
  Speaker 5: Burn Scar yeah, bound Scow. It was the American translation.
• 36:48
  Speaker 5: In front it was just called the asshole and I,
• 36:53
  Speaker 5: of course as but back then it was people people
• 36:58
  Speaker 5: like it.
• 36:58
  Speaker 2: The young boy, the young boy, the cook.
• 37:02
  Speaker 7: Twelve and nine years old.
• 37:04
  Speaker 5: He fall in the deep ryer and he but he
• 37:07
  Speaker 5: tumbled out and he's okay. But that's become a very
• 37:11
  Speaker 5: big topic of conversation about kitchen safety.
• 37:14
  Speaker 7: And I think that I made that that pen.
• 37:17
  Speaker 4: Wow, I think that's really important. Kitchen safety is important,
• 37:19
  Speaker 4: especially back in.
• 37:20
  Speaker 2: The day, especially when we're filming. Do you guys have
• 37:22
  Speaker 2: any disasters just last moments, Well, you on camera and the.
• 37:26
  Speaker 5: Boy was carrying an egg, and rather than passed the
• 37:29
  Speaker 5: egg from one chapter to another, we passed the boy.
• 37:33
  Speaker 7: The boy because the egg is very delicate, Hold the egg.
• 37:35
  Speaker 7: Hold the egg.
• 37:36
  Speaker 3: So you have someone like a wide receiver or something
• 37:38
  Speaker 3: like that.
• 37:39
  Speaker 8: The ball, small small boy, Yeah, holding the egg, A
• 37:42
  Speaker 8: little boy holding an egg around the kitchen.
• 37:45
  Speaker 7: Yeah, I missed the sixth correct kitchen.
• 37:48
  Speaker 4: You're so different then, are so difficult I missed like
• 37:52
  Speaker 4: being able to just lack travel with food.
• 37:55
  Speaker 3: You can't even do that anymore.
• 37:57
  Speaker 7: What do you mean?
• 37:58
  Speaker 6: What do you mean food safety?
• 38:01
  Speaker 3: Like like.
• 38:05
  Speaker 8: Nobody is this a customs thing?
• 38:10
  Speaker 7: Bringing produce from from Arizona.
• 38:12
  Speaker 4: You can't drive with pasta. You can't go through customs
• 38:15
  Speaker 4: with whiskey and oreos.
• 38:16
  Speaker 6: You can't do well, that's it's the liquid thing, you know.
• 38:19
  Speaker 6: I do actually remember pre nine to eleven.
• 38:21
  Speaker 1: You know, I could bring a bowl of goofy soup,
• 38:25
  Speaker 1: which is of course gumbo.
• 38:27
  Speaker 6: Yeah. I brought a bowl of goofy soup right on
• 38:30
  Speaker 6: the plane.
• 38:31
  Speaker 2: And in the pot.
• 38:38
  Speaker 7: You put a big pot on the on the conveyor pot.
• 38:41
  Speaker 7: I put a.
• 38:42
  Speaker 1: Big pot on the plane because, to be honest, this
• 38:46
  Speaker 1: airplane food is not good.
• 38:50
  Speaker 5: You know what a segment you are talking about, the
• 38:54
  Speaker 5: screaming Monk new line was United.
• 38:56
  Speaker 7: Yes you have to.
• 38:59
  Speaker 4: I love this screaming monk roasted chicken meaning monk bento boxes.
• 39:05
  Speaker 2: My favorite, and that you like the voice over.
• 39:08
  Speaker 7: I can't believe you. The air marshals let that.
• 39:10
  Speaker 4: Happen, And it's so fun to take a long flat
• 39:13
  Speaker 4: and just hear the ows and different parts of the place.
• 39:15
  Speaker 3: That girl opened her box a string chase.
• 39:17
  Speaker 5: I love there's people watching a ticktok at full volume
• 39:21
  Speaker 5: and then him's cleaning only sounds.
• 39:23
  Speaker 2: Sorry bento boxes. Ex boyfriend Ricey Lunch, right right, I.
• 39:30
  Speaker 1: Love ex boyfriend Ricey Lunch. It's sort of a love
• 39:33
  Speaker 1: letter to a previous relationship. My boyfriend was from another
• 39:36
  Speaker 1: country that.
• 39:38
  Speaker 3: Couldn't have worked out.
• 39:39
  Speaker 4: No, why didn't it work out?
• 39:48
  Speaker 1: You?
• 39:48
  Speaker 4: Mammy asked, Oh, my gosh, I mean he well, you
• 39:55
  Speaker 4: don't have to answer.
• 39:56
  Speaker 2: No. Walk it took you back to a place.
• 39:58
  Speaker 6: It took me back to a place.
• 40:00
  Speaker 1: He he had another woman in mind, can I ask?
• 40:04
  Speaker 1: And I couldn't be her?
• 40:05
  Speaker 7: Was this your famous food network ex boyfriend?
• 40:08
  Speaker 2: Oh?
• 40:08
  Speaker 8: Here we go, Yeah, Because I did want to get
• 40:11
  Speaker 8: into a little bit of finger on the Pulse chef gossip.
• 40:14
  Speaker 2: Let's talk.
• 40:15
  Speaker 7: We love to gossip, as you all know, we love
• 40:18
  Speaker 7: to gossip.
• 40:19
  Speaker 6: We can get into it.
• 40:21
  Speaker 1: And I don't want to spend so much of my
• 40:25
  Speaker 1: life talking about him, because, of course I am working
• 40:28
  Speaker 1: on an audiobook, of course, and so I I.
• 40:36
  Speaker 7: Don't think you were going a podcast.
• 40:39
  Speaker 1: No, it's a non print book that can only be heard,
• 40:43
  Speaker 1: because that's how I best want to deliver this message.
• 40:48
  Speaker 1: I was in a very public relationship in the late
• 40:51
  Speaker 1: nineties with Emilio Legonto, and he was a chef who
• 41:00
  Speaker 1: the blam guy, Blam blam guy. He was an authentic
• 41:04
  Speaker 1: Italian chef who was on Food Network for a long time,
• 41:08
  Speaker 1: and like I would hop in, I would guest on
• 41:10
  Speaker 1: his show. Occasionally, rumors were swirling that we were dating.
• 41:14
  Speaker 1: The rumors ended up being in fact true, and we
• 41:19
  Speaker 1: had this footage leak of us.
• 41:21
  Speaker 6: Having a terrible screaming match.
• 41:24
  Speaker 2: He just kept on screaming blam.
• 41:26
  Speaker 1: He kept screaming blam, and I kept saying what what
• 41:29
  Speaker 1: what what?
• 41:30
  Speaker 6: And he kept saying blam blam, blam blam.
• 41:33
  Speaker 1: And but from the bottom of the skyscraper where it
• 41:36
  Speaker 1: was being.
• 41:37
  Speaker 4: Filmed, crazy, they got the sound this.
• 41:46
  Speaker 2: I thought it was really finally Jones, don't get sound
• 41:48
  Speaker 2: because you've got to deal with the drugs.
• 41:51
  Speaker 7: My husband sent me a MIMI of this.
• 41:52
  Speaker 8: It's it was not a meme, a meme the Flintstone
• 41:56
  Speaker 8: kids in real life Blam blam and pebbles.
• 41:59
  Speaker 2: It was very that's an awesome, awful mean.
• 42:05
  Speaker 7: A big laugh about it. We had such a laugh.
• 42:08
  Speaker 1: And I just want the best for chef and Milia.
• 42:11
  Speaker 1: I want the best, very personal.
• 42:13
  Speaker 2: Did you ever blame in the bedroom?
• 42:18
  Speaker 1: He did blame in the bedroom. We called it the
• 42:22
  Speaker 1: blame room because he blamed so much.
• 42:25
  Speaker 2: Oh god, we.
• 42:27
  Speaker 6: Called it the blame room.
• 42:30
  Speaker 4: You guys think it's true. Do you think it's true
• 42:32
  Speaker 4: that chefs are good lovers? Because I've heard I've heard
• 42:34
  Speaker 4: the stereotape.
• 42:35
  Speaker 7: Many a time.
• 42:36
  Speaker 6: Honey, it's true.
• 42:38
  Speaker 3: I've never touched a man or a woman or anything.
• 42:42
  Speaker 6: Grandfather, you have grandchildren or.
• 42:51
  Speaker 3: You don't shop?
• 42:52
  Speaker 7: What is your deal? Did your gramma flat? What is
• 42:56
  Speaker 7: your deal? What are you about?
• 43:00
  Speaker 3: I was born a grandma and I'll be a grandma.
• 43:03
  Speaker 7: I think were engineered it aloud.
• 43:08
  Speaker 4: Hey, hey, hold pause for the episode for one quick
• 43:12
  Speaker 4: second so we can tell you about something special that
• 43:13
  Speaker 4: helps us and helps.
• 43:14
  Speaker 6: You, Angela.
• 43:15
  Speaker 1: Did you know there's a place where you could get
• 43:17
  Speaker 1: bonus content and extra episodes and never before seen stuff
• 43:21
  Speaker 1: and it's for the lo low price of three, five
• 43:23
  Speaker 1: or ten dollars a month.
• 43:24
  Speaker 4: Oh my god, And I could see these people that
• 43:26
  Speaker 4: are putting on crazy voices, be themselves and have a
• 43:28
  Speaker 4: funny conversation.
• 43:29
  Speaker 6: And you could find out why Angela got us this
• 43:31
  Speaker 6: gift for Christmas.
• 43:33
  Speaker 4: For Christmas link in bio, join our Patreon right now,
• 43:37
  Speaker 4: go there, right now.
• 43:41
  Speaker 1: Do you remember any age before, like seventy five or
• 43:45
  Speaker 1: did you click into consciousness?
• 43:46
  Speaker 2: Then?
• 43:49
  Speaker 4: Y'all, y'all, y'all, I remember I did this. We had
• 43:54
  Speaker 4: to talk about trends once and they had me, what's
• 43:56
  Speaker 4: going on over here?
• 43:57
  Speaker 2: I'm just putting my hand here.
• 43:59
  Speaker 3: I was just can't really wear.
• 44:04
  Speaker 7: Are you seasoning her? Season her? She's not gonna take.
• 44:11
  Speaker 7: It's not gonna take. We've all wanted to see her.
• 44:14
  Speaker 2: It's not gonna take.
• 44:15
  Speaker 6: Season me. I will reject it. My body will reject it.
• 44:18
  Speaker 2: It is the kayam is just shooting in my face.
• 44:22
  Speaker 3: Okay, everyone go around that your favor and green about.
• 44:25
  Speaker 7: There's no body eats.
• 44:27
  Speaker 4: I think it is cereal.
• 44:33
  Speaker 5: You're not allowed to anymore in the kitchen.
• 44:39
  Speaker 2: Big gossip surrounding you. I mean, I mean, these these
• 44:43
  Speaker 2: are crazy that that you are going to be gay.
• 44:54
  Speaker 5: To be gay, we heard you're planning on being gazed listen,
• 44:59
  Speaker 5: said the wife of many grass except a husband of
• 45:03
  Speaker 5: many restaurants. On every restaurant, on a dignitary warlow that
• 45:08
  Speaker 5: I've cooked for, I.
• 45:10
  Speaker 7: Sleep with their wife. It can become a thing. And before.
• 45:14
  Speaker 2: That's just what you would do. It was my shot,
• 45:17
  Speaker 2: this was my job to come in. I mean, you're
• 45:19
  Speaker 2: true romantic, You're The way you talk about food is
• 45:22
  Speaker 2: just so inspiring for all of us. The way can
• 45:25
  Speaker 2: you talk about the way you talk about chicken.
• 45:28
  Speaker 5: Then I think we all open up a chicken, and
• 45:30
  Speaker 5: much like miss Lady told Bottom Sandy, Sandy, Sandy told lady,
• 45:38
  Speaker 5: you open up a chicken. You see those big voluptuous
• 45:41
  Speaker 5: care You see a white caping oil. You take, you tell,
• 45:46
  Speaker 5: you take the hope and you tie this little nasty
• 45:49
  Speaker 5: leg together. You take an olive oil and you harabit
• 45:52
  Speaker 5: all of us chicken. And then at some point you
• 45:55
  Speaker 5: do this on a cooking show on beebe S, b
• 46:01
  Speaker 5: BBC ORB, and you know, you get a little she
• 46:05
  Speaker 5: worked up on b BS and suddenly the kid cannot
• 46:09
  Speaker 5: watch you anymore and you cannot live near.
• 46:12
  Speaker 2: School because you pucked the chicken.
• 46:16
  Speaker 7: I made love.
• 46:17
  Speaker 5: I made love to the ingredient, which is what we
• 46:20
  Speaker 5: all do do not make the chef driven vape juice?
• 46:23
  Speaker 2: Do you not make love?
• 46:27
  Speaker 7: I love? You're screaming one vape juice, screaming vape juice? Right, chicken.
• 46:34
  Speaker 2: Vape juice? Someone, it's chicken.
• 46:41
  Speaker 6: It's chicken. You made that.
• 46:44
  Speaker 7: Its juice.
• 46:46
  Speaker 3: It's chicken with buffalo sauce. Crazy add milk.
• 46:52
  Speaker 6: Milk, milk. I loved inventing crazy add milk.
• 46:57
  Speaker 3: Anyway. Okay, so you and chicken.
• 47:00
  Speaker 2: You have a thing with chicken.
• 47:01
  Speaker 4: Do you guys, have anything like an ingredient that you
• 47:03
  Speaker 4: feel like in another laugh you were married to it.
• 47:07
  Speaker 7: I keep having this recurring dream that I'm O God
• 47:10
  Speaker 7: lost in Flavortown.
• 47:14
  Speaker 6: I've got this dream.
• 47:16
  Speaker 2: This is I think. I believe I have a working
• 47:19
  Speaker 2: theory you become a chef because when you're young, you
• 47:23
  Speaker 2: have this recurring dream where you're lost in Flavortown and
• 47:25
  Speaker 2: I saw all of you different times on it's like
• 47:29
  Speaker 2: the hill.
• 47:29
  Speaker 8: I do kind of believe the flavor Flavortown is like
• 47:33
  Speaker 8: back rooms for chefs.
• 47:34
  Speaker 1: Yeah, well well yes, because this happened.
• 47:39
  Speaker 2: We listened to this, dast This is different. Chef happens.
• 47:50
  Speaker 1: The dream always starts. You arrive in Flavortown with a
• 47:54
  Speaker 1: map that makes no sense. You ask a meat ball
• 47:57
  Speaker 1: for directions, it won't give it to you.
• 47:59
  Speaker 7: I want to go back. Like I said, the train
• 48:01
  Speaker 7: is a chicken wing.
• 48:02
  Speaker 3: Wait wait, I never talked to anybody about this.
• 48:05
  Speaker 4: And the conductor of that train that's a chicken wing
• 48:08
  Speaker 4: is a is a lasagna standing up.
• 48:15
  Speaker 7: Like this spaghetti.
• 48:17
  Speaker 3: But the yes, right, I was.
• 48:23
  Speaker 6: Just pretending to know what that is.
• 48:25
  Speaker 3: Wait and then yes.
• 48:26
  Speaker 7: And then you go to the hill made of.
• 48:30
  Speaker 2: Mashed potatoes, mashed potato hill.
• 48:34
  Speaker 6: This is where I get stuck.
• 48:35
  Speaker 2: This is where I always get stuck. I crawl mashed
• 48:37
  Speaker 2: potato Hill, and just when I think I'm gonna get
• 48:40
  Speaker 2: to the other side, I'm back down at the bottom.
• 48:44
  Speaker 1: Sisyphian task of walking up a mashed potato hill.
• 48:49
  Speaker 2: All I can hear in the distance is damn, these
• 48:52
  Speaker 2: bones fall right out.
• 48:54
  Speaker 7: But wait, you guys have missed something.
• 48:57
  Speaker 2: We've missed something last.
• 48:59
  Speaker 7: Week before getting to the mash potato hill. Last week,
• 49:03
  Speaker 7: I put on paninis as snowshoes.
• 49:05
  Speaker 2: Now I got.
• 49:06
  Speaker 7: Over the mash potato hills were on my feet. I
• 49:12
  Speaker 7: got to the top, there's a lake.
• 49:15
  Speaker 4: Of scampy white can I tell you this. I didn't
• 49:19
  Speaker 4: use panines on my feet. I used capries a sale
• 49:23
  Speaker 4: it's on my feet and.
• 49:24
  Speaker 2: I slid down.
• 49:27
  Speaker 3: I slid down to Flavortown hail.
• 49:30
  Speaker 2: What's flavortown hell? Fun dip?
• 49:33
  Speaker 6: No, I didn't tell you, guys. I didn't want to reveal.
• 49:38
  Speaker 2: The secret, reveal it. This is safe.
• 49:43
  Speaker 6: There was a bunch of blueberries.
• 49:45
  Speaker 1: I strapped them to my feet and I snowshoed down
• 49:50
  Speaker 1: around mashed potato mountain into a lake of goofy, goofy, goofy, goofy.
• 50:01
  Speaker 7: It's probably fun. Might also be a Scottish rare bit
• 50:10
  Speaker 7: which is very wide.
• 50:11
  Speaker 6: What's surprising the one where you dip? What's the one
• 50:14
  Speaker 6: where you read? I guess you could call it that.
• 50:18
  Speaker 6: I think it's.
• 50:19
  Speaker 3: Goofy goofy, Yes, I have goofy.
• 50:22
  Speaker 5: Sure, I think I find the secret passage around the base.
• 50:27
  Speaker 5: But then I am confronted with every dick, every duck
• 50:30
  Speaker 5: that day, duck.
• 50:33
  Speaker 3: Every duck that you subjected to cool take you met.
• 50:36
  Speaker 5: In a line thet you duck, and they start flapping
• 50:41
  Speaker 5: their wing and the crown it shake and shake, and
• 50:43
  Speaker 5: then the voice at the boom they.
• 50:45
  Speaker 7: Go put that on a flip flop.
• 50:49
  Speaker 5: It was the most frightening thing of my life, a sentence,
• 50:52
  Speaker 5: the most frightening thing of my It's.
• 50:54
  Speaker 4: So crazy how different we could all be, but at
• 50:57
  Speaker 4: our core we have the same dreams.
• 50:59
  Speaker 5: And not once I'm on the top of mashed potato,
• 51:02
  Speaker 5: what is left for me but lightning?
• 51:04
  Speaker 2: Yes? Wow, beautiful.
• 51:06
  Speaker 4: And then it always ends where all of a sudden,
• 51:10
  Speaker 4: a blank and there's nothing around but a menu.
• 51:15
  Speaker 3: It's just one big menu.
• 51:18
  Speaker 2: And what does it say on the menu?
• 51:19
  Speaker 3: It's blank.
• 51:21
  Speaker 7: It's the sound of mirum. Yes, but did you hear
• 51:26
  Speaker 7: them too?
• 51:27
  Speaker 3: They're always there.
• 51:29
  Speaker 1: They're always with us. I think if we stay quiet,
• 51:33
  Speaker 1: they might be here with us now.
• 51:40
  Speaker 2: Sorry, do you guys also have the dream with the
• 51:42
  Speaker 2: big boobed woman tries to smother your face until you
• 51:44
  Speaker 2: die Gla.
• 51:47
  Speaker 8: Her name is, she's wearing that, she's wearing a racing jacket.
• 51:56
  Speaker 7: She's wearing a racing jacket.
• 51:57
  Speaker 2: She gets out her boobs, she goes, it's time for
• 51:59
  Speaker 2: you to die.
• 52:00
  Speaker 4: Yeah, and her boobs are cinnamon rolls, and you go.
• 52:02
  Speaker 8: Man, Tyrone has that one too, because he's straight. This
• 52:11
  Speaker 8: answer the question. Now, that's why they call show business.
• 52:13
  Speaker 7: Give it up for mythical Chef.
• 52:19
  Speaker 4: Honestly the first prop ever brought on from a guest,
• 52:22
  Speaker 4: so huge.
• 52:22
  Speaker 5: Can I tell you what I am excited to smoke
• 52:25
  Speaker 5: those because hell yeah, my wife went out of town
• 52:27
  Speaker 5: and I am allowed to smoke cigarettes.
• 52:28
  Speaker 7: I've decided when she leaves.
• 52:29
  Speaker 3: O Yay, guys, thank you so much for watching. You
• 52:32
  Speaker 3: can find our Patreon and you can find Josh. We'll
• 52:34
  Speaker 3: link all his stuff. Give it up for the.
• 52:36
  Speaker 5: Live and the beautiful type.
• 52:40
  Speaker 3: Love you, guys, by Guy Bought Smokeman Things.
• 52:44
  Speaker 1: Artists on art and so Artists on Artists is an
• 52:46
  Speaker 1: improvised Hollywood roundtable podcast created and hosted by Kylie Brakeman,
• 52:51
  Speaker 1: Jeremy Colhaim, Angela Girtana, and Patrick McDonald. It is a
• 52:55
  Speaker 1: production of Will Ferrell's Big Money Players and I Heard
• 52:58
  Speaker 1: Media Podcasts. Executive for by Matt Appadaka and produced by
• 53:02
  Speaker 1: Alexandra Dennis and Laser Vision Productions. Music by Gabriel Ponton
• 53:06
  Speaker 1: and edited by Connor McCain. Thumbnail art is by Josh
• 53:09
  Speaker 1: Fleury and logo design is by Lucy Tomquinz. Special thanks
• 53:13
  Speaker 1: to Samuel Curtis and the Beautiful Dynasty Typewriter Theater. The
• 53:17
  Speaker 1: opinions expressed on this podcast do not reflect the opinions
• 53:20
  Speaker 1: of anyone who works on it, not even the performers,
• 53:22
  Speaker 1: because this is an improvised podcast and we.
• 53:25
  Speaker 6: Don't know what the heck we're talking about.
• 53:27
  Speaker 1: Full video versions of Aoaoaoa are available on YouTube, so
• 53:31
  Speaker 1: please like and subscribe and leave us a five star
• 53:33
  Speaker 1: review wherever you get your podcasts.
• 53:35
  Speaker 6: That's all for now, good night, Hollywood.