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Chef's Michael Voltaggio And Brooke Williamson From Bobbys Triple Threat · Arroe Collins Like It's Live

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  Speaker 1: One of the greatest things about podcasting is having the
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  Speaker 1: opportunity to take it anywhere people are. One of my
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  Speaker 1: favorite things to do is missed opportunity. You know of
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  Speaker 1: all of the conversations that I share on a daily basis,
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  Speaker 1: But what you don't know about are those that I
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  Speaker 1: have missed. Have I given up?
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  Speaker 2: No?
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  Speaker 1: In fact, eight different times I have set the questions
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  Speaker 1: free on a social media network. They've answered the questions
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  Speaker 1: and sent them back. It's missed opportunity. It happens all
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  Speaker 1: the time. No need to get rushed up. All you
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  Speaker 1: gotta do is just take it one step at a
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  Speaker 1: time to get to the core of the real story.
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  Speaker 1: Missed opportunity only on Arro dot net, Arrie dot net.
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  Speaker 1: Enjoy your exploration. Hey, good morning you too. How are
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  Speaker 1: you doing today?
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  Speaker 3: Wonderful?
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  Speaker 1: How are you absolutely stoked and fired? I have to
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  Speaker 1: share a conversation with you guys, because you know cookie
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  Speaker 1: these days, whether it's in your favorite restaurant, a brand
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  Speaker 1: new restaurant, or even at home, you have made it
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  Speaker 1: such a way of life. It's no longer that one
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  Speaker 1: thing that grandma or mom used to do in the
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  Speaker 1: other room and then voila here's this feast.
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  Speaker 2: I mean, I'll take grandma's food as well. Nothing like
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  Speaker 2: a home cooked meal on that one.
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  Speaker 3: You're right, we are trying to take a professional environment
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  Speaker 3: and make it relatable and just show people some delicious food.
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  Speaker 1: But what I love about Bobby's triple threat is the
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  Speaker 1: fact that you've got three different levels of challenge there,
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  Speaker 1: and that, to me is where it's really at because
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  Speaker 1: you've got to be on your feet when you're in
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  Speaker 1: the kitchen. I don't care if you're at home or
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  Speaker 1: if you're out cooking at a campground, and you got
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  Speaker 1: to be on your feet and you've got to know
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  Speaker 1: where to grow.
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  Speaker 2: Yeah, and I.
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  Speaker 4: Think it's also being able to think on your feet,
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  Speaker 4: and that's what's so sort of that's what's incredible about
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  Speaker 4: this competition is that it's instant.
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  Speaker 2: Here's the ingredients, here's two ingredients.
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  Speaker 4: Come up with your best dish and just put your
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  Speaker 4: best foot for so. Yeah, I mean it's it's we're
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  Speaker 4: on our feet, but we're also in our heads as well.
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  Speaker 3: What you're seeing is exactly what's happening. You know, we're
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  Speaker 3: giving the ingredients and in real time we have to
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  Speaker 3: think of what we're gonna make with those ingredients that's
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  Speaker 3: going to blow the judge away.
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  Speaker 1: So then I'm not such a freaked in when something
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  Speaker 1: new comes to me. Then I sit there and it's
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  Speaker 1: like instantly I start thinking about the future. Is I mean,
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  Speaker 1: is that what the natural chef is thinking about. It's
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  Speaker 1: not really about the now, It's about where we're going.
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  Speaker 4: It's about the sort of construction and the idea and ultimately,
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  Speaker 4: most importantly, the flavor of the dish.
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  Speaker 2: And I think, you know, cooking should be fun.
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  Speaker 4: As intense as this competition may seem, we are having
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  Speaker 4: a good time, and I think that's the part that
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  Speaker 4: should be a part of every single kitchen.
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  Speaker 2: You shouldn't be doing it because you know the reasons
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  Speaker 2: we do it.
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  Speaker 4: Sure, we might be psychotic in the sense that we
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  Speaker 4: thrive under that pressure, but at the same time, we
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  Speaker 4: love cooking food and ultimately seeing the result at the end.
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  Speaker 4: We surprise ourselves as much as we surprise the people
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  Speaker 4: seeing us do it sometimes.
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  Speaker 1: But see, that's the fun part because with you, both
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  Speaker 1: of you are what I call body language actors. In
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  Speaker 1: other words, I watch for your expressions on this. I
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  Speaker 1: mean to be here for season five that means that
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  Speaker 1: we can sit there and really relate with how you
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  Speaker 1: guys react to everything that's going on.
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  Speaker 3: Yeah, I mean hopefully you've gotten to know us a
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  Speaker 3: little bit. We've you know, come into a lot of
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  Speaker 3: people's living rooms for the last few years in this format,
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  Speaker 3: and I think it's really fun, it's really exciting. There
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  Speaker 3: are a lot of nerves that are incredibly real, but
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  Speaker 3: it's made us. It's made us competitors who just love
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  Speaker 3: what we're doing, and we learn from each other every
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  Speaker 3: single time we walk into that kitchen and it's you know,
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  Speaker 3: I think you can feel that. I think you can
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  Speaker 3: feel the teamwork and how we relate to each other
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  Speaker 3: as well.
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  Speaker 1: Michael, I got to tell you something. I'm shocked that
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  Speaker 1: your ears don't burn half the time. And I'm always
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  Speaker 1: talking about you because I use you as it's a
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  Speaker 1: great example for up and coming people that are in
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  Speaker 1: high school looking for a future. And I know what
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  Speaker 1: kind of work you did while you were in high school,
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  Speaker 1: and I do talk about you and I use you
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  Speaker 1: as an example because I believe that that's where structure
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  Speaker 1: really begins, and that's where people need to put their
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  Speaker 1: focus when they're growing.
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  Speaker 2: Am I the example on what not to do. Well.
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  Speaker 1: Thanks, but but yes, but we all but that's in
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  Speaker 1: that part of cheffing. I mean it's like we do
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  Speaker 1: make mistakes, but we can hide it with more salt
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  Speaker 1: and pepper and spices.
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  Speaker 4: No, but I appreciate you sharing that because you know,
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  Speaker 4: we both Brooke and I both started cooking when we
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  Speaker 4: were still pretty much in high school.
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  Speaker 2: And to be doing it sort of thirty years later.
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  Speaker 4: To find something that you love that early on in
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  Speaker 4: life and stick with it and just continue to strive
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  Speaker 4: and push for excellence but also love what you do.
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  Speaker 2: And I think you know when.
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  Speaker 4: You see Triple Threat, you'll see with Ayisha, myself, Brooke,
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  Speaker 4: and Bobby, that's four people that love what they do
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  Speaker 4: and the fact that we to do it together just
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  Speaker 4: makes this experience that much more incredible.
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  Speaker 1: Please don't move. There's more with chefs Michael Voltagio and
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  Speaker 1: Brooke Williamson coming up next. Bobby's Triple Threat on Food Network.
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  Speaker 1: This is season number five. We are back with chefs
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  Speaker 1: Michael Voltagio and Brooke Williamson. Brook, I mean, we can
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  Speaker 1: feel your love for food inside Sun Kiss that cookbook.
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  Speaker 1: I love it when people will come in and into
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  Speaker 1: the store because I work at a grocery store because
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  Speaker 1: I just love to be where food is and I
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  Speaker 1: want to be at the beginning, which is the origin
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  Speaker 1: of it all. And so when they bring in the cookbooks,
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  Speaker 1: my god, that charges me up. That means that people
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  Speaker 1: are paying attention.
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  Speaker 3: Yeah, oh, thank you so much. You know that that book,
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  Speaker 3: That book says a lot about how I develop dishes
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  Speaker 3: in my head as well. You know, it's all sort
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  Speaker 3: of relatable food in that in that book that is
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  Speaker 3: really easy to cook. But it's also it's very vegetable driven,
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  Speaker 3: and that's how I really construct dishes in my head.
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  Speaker 3: Being from California, you know, I grew up with produce
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  Speaker 3: being what led the seasons. Right, we don't have snow,
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  Speaker 3: we don't have you know, your average seasons in Los Angeles.
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  Speaker 3: But but what really changes is the food, and that
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  Speaker 3: dictates how I construct a dish to this day.
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  Speaker 1: I got to tell you something, Brooke, when you bring
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  Speaker 1: up California like that. When I was on the Pacific
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  Speaker 1: Coast Highway, my favorite part was when the road takes
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  Speaker 1: us into the fields. That's that was I didn't care
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  Speaker 1: about the ocean waves. I got to see the actual
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  Speaker 1: fields and and that just shows the inner chef inside
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  Speaker 1: of me.
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  Speaker 3: Yeah, oh yeah, when you drive into Ventura, Hi, the
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  Speaker 3: produce that grows in there, it's really remarkable.
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  Speaker 1: So now, Michael, what happens when when Bobby gives you
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  Speaker 1: an ingredient that you don't agree with? I mean, it's like, ah,
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  Speaker 1: do you how do you deal with something like that?
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  Speaker 3: Well?
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  Speaker 4: That, but that's what's beautiful about this competition is Bobby
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  Speaker 4: doesn't give us anything to trip us up. Bobby'sbby would
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  Speaker 4: rather give us like mozzarella, cheese and tomatoes and just
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  Speaker 4: see what we would do with it. And I think
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  Speaker 4: that that's what's you know, you see some cooking competitions
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  Speaker 4: where it's like here's you know, crickets and chocolate, and
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  Speaker 4: you're like, oh, okay, yeah exactly.
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  Speaker 2: But this this competition, Thanks Brooke.
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  Speaker 4: This competition shows you know, I think whoever's tuning in
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  Speaker 4: what the possibilities could be with ingredients that you would
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  Speaker 4: normally see together. And I think that that's what's fun
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  Speaker 4: about it. It's like you get to see it through
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  Speaker 4: our lens. And then I hope that people go home
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  Speaker 4: and play triple threat in their own kitchens. It's like,
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  Speaker 4: all right, mom, here's here's a here's some bacon, and.
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  Speaker 2: Here's some I don't know, Brooke, what's the second one?
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  Speaker 4: Bacon and michele syrup, maple syrup, candy bacon, Let's go.
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  Speaker 3: And I think that that's actually the thing that sometimes
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  Speaker 3: trips us up is that we're given ingredients that make
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  Speaker 3: sense together, and sometimes we think of two many things
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  Speaker 3: to do. It's hard to narrow down what's really going
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  Speaker 3: to impress the judge. Sometimes you don't know in round one,
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  Speaker 3: you don't know who you're trying to impress with the judge.
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  Speaker 3: But also these ingredients really speak to each other, so
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  Speaker 3: sometimes it's narrowing down what you're gonna make that is
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  Speaker 3: the difficult thing.
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  Speaker 2: In the last five seconds of.
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  Speaker 1: A book, one of the things that I wanted to
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  Speaker 1: bring up was because we live in this day and
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  Speaker 1: age where they are so watchful of what we're putting
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  Speaker 1: in our recipes that there's a recall at the last minute.
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  Speaker 1: Will there ever be an episode where you challenge the
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  Speaker 1: contestants about Okay, well, can't put that in there? They
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  Speaker 1: just recalled it. Figure it out, Still do the dish,
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  Speaker 1: But what's the backup plan.
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  Speaker 4: Well, but that's what's interesting about this competition is there
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  Speaker 4: aren't any twists like that. The twist and turns are
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  Speaker 4: up to the individuals that are cooking the food. So
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  Speaker 4: if you don't put something together the way you intended to,
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  Speaker 4: that's on you. Bobby puts the ingredients on the counter,
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  Speaker 4: the clock starts, you put your head down, and you cook,
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  Speaker 4: and ultimately the judge decides which dish wents.
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  Speaker 1: Oh my god, where can people go to find out
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  Speaker 1: more about everything that you guys are doing.
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  Speaker 3: Triple Threat premieres next Tuesday, August twenty fifth, one week
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  Speaker 3: from today, at eight pm Eastern time, and we have
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  Speaker 3: twelve weeks of really exciting competition coming for you on
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  Speaker 3: Food Network. You can also stream it the next day
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  Speaker 3: on HBO Max.
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  Speaker 1: It's so funny when you say twelve episodes, I'm going
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  Speaker 1: that's not enough. I need twenty five, I need forty.
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  Speaker 1: I mean you are my daytime soap opera man, I
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  Speaker 1: mean you're bigger than General Hospital to me. Man, we
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  Speaker 1: love it.
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  Speaker 2: That's what we're here for.
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  Speaker 4: And I think just the opportunity to get to share
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  Speaker 4: what we do with so many people is why we
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  Speaker 4: show up and do it every day and this is
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  Speaker 4: what keeps us driving forward.
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  Speaker 1: Well, please come back to this show anytime in the future.
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  Speaker 1: The door is always going to be open for you too.
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  Speaker 2: Thank you, thank you so much.
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  Speaker 1: Be brilliant today.
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  Speaker 2: Okay, likewise,