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José Andrés · The David Rubenstein Show

• 0:03
  Speaker 1: Jose Andres is one of the world's greatest chefs and
• 0:06
  Speaker 1: also one of the world's greatest humanitarians. Jose Andre's owns
• 0:09
  Speaker 1: and operates thirty restaurants around the country and started the
• 0:12
  Speaker 1: World Central Kitchen, which helps feed people in times of crisis.
• 0:17
  Speaker 1: On this episode, appear to Pear I sit down with
• 0:19
  Speaker 1: Jose in my kitchen to discuss his transition from chef
• 0:22
  Speaker 1: to humanitarian, how his organization is feeding people around the world,
• 0:26
  Speaker 1: and policies he hopes the Biden administration will adopt to
• 0:29
  Speaker 1: end the hunger crisis in America. Jose, thank you very
• 0:32
  Speaker 1: much for coming to my house in Bethesda and to
• 0:34
  Speaker 1: my kitchen. Thank you for having me. It's an or
• 0:37
  Speaker 1: to be here, really, So let's talk about your background
• 0:41
  Speaker 1: and what you're doing, which is quite extraordinary. But to
• 0:43
  Speaker 1: give people a sense of it, you are Spanish by birth,
• 0:47
  Speaker 1: and you came to the United States originally with the
• 0:50
  Speaker 1: Spanish Navy, Is that right? Yeah? First time? Well in
• 0:54
  Speaker 1: his Spain, the military, he's mandatory. Back in today's was
• 0:58
  Speaker 1: a dream of mine to beyond the navy. Uh. They
• 1:02
  Speaker 1: put me to cook for the Admiral of Spain. Why
• 1:05
  Speaker 1: because I already was young cook with talent. I already
• 1:09
  Speaker 1: was champion of Spain of young cooks. Really, you've already
• 1:12
  Speaker 1: had a background. Yeah, I began working in kitchens when
• 1:15
  Speaker 1: I was fourteen, very much fourteen fifteen. So in the military,
• 1:18
  Speaker 1: all of the southern admiral. But I'm like, sir, I
• 1:21
  Speaker 1: don't want to cook for you, with all the respect,
• 1:24
  Speaker 1: But what are you saying, this is the best position
• 1:26
  Speaker 1: in the navy. No, I want to go on a boat.
• 1:29
  Speaker 1: This boat I came to America and I traveled around
• 1:32
  Speaker 1: the wall was a tall ship, the Juce. He was
• 1:35
  Speaker 1: ten velcano, the training ship for the misshipment Foremast. It
• 1:39
  Speaker 1: changed my life because on that boat, six months on
• 1:43
  Speaker 1: the ocean, I learned the meaning of teamwork. I arrived
• 1:47
  Speaker 1: to Pensacola, Florida, and then I arrived to New York.
• 1:51
  Speaker 1: Can't you believe that thirty years ago with that ship,
• 1:55
  Speaker 1: I dock on the West Side in Manhattan on fairlieth Street.
• 2:01
  Speaker 1: Thirty years later, I opened my biggest restaurant, Mercado, Little Spain,
• 2:06
  Speaker 1: on thirty Street, hundred fifty meters away from the same
• 2:09
  Speaker 1: place I arrived as a young sailor. American dreams. The
• 2:13
  Speaker 1: American dream is real. So after you finish your tour
• 2:17
  Speaker 1: of duty in the Spanish Navy, you went back to Spain.
• 2:21
  Speaker 1: And when did you come to the United States as
• 2:24
  Speaker 1: a non navy person. Yeah. I arrived like around. I
• 2:28
  Speaker 1: came back like the beginning of to New York to
• 2:32
  Speaker 1: be a young cook in a in a Catalan restaurant
• 2:37
  Speaker 1: in New York in Manhattan. It was a lot of
• 2:40
  Speaker 1: investment that was coming from Spain into the United States.
• 2:44
  Speaker 1: Was the Olympic Games of Barcelon and two. It was
• 2:47
  Speaker 1: a lot of kind of cultural and business collaboration. I
• 2:51
  Speaker 1: was one of those guys that came to America to
• 2:54
  Speaker 1: become almost like you know, a culinary ambassador to a degree.
• 2:59
  Speaker 1: I came to America, I never looked back. So you
• 3:01
  Speaker 1: set up your own restaurant eventually, and your first restaurant
• 3:05
  Speaker 1: was at a Spanish restaurant. Yeah. I then I was
• 3:08
  Speaker 1: in New York. I left New York, I traveled around.
• 3:10
  Speaker 1: I went Puero Rico, I went to California, was in Lahoia. Um.
• 3:15
  Speaker 1: I really got to know America, different parts of America.
• 3:18
  Speaker 1: But then I got to school two businessmen that both
• 3:21
  Speaker 1: had two restaurants. Robert to Albare's and Rob Wilder, and
• 3:25
  Speaker 1: they say, we're opening a Spanish restaurant in Washington, and
• 3:29
  Speaker 1: we would like for you to be our chef. I came,
• 3:33
  Speaker 1: I joined another great chef who was a partner, and
• 3:36
  Speaker 1: they excepted the chef and cushion. I was twenty three
• 3:40
  Speaker 1: was January of nine. Washington has been my home. Science
• 3:44
  Speaker 1: then now you have thirty restaurants more or less in
• 3:48
  Speaker 1: Las Vegas and other parts of the Los Angeles, Miami.
• 3:52
  Speaker 1: But they're not all the same in the words. You
• 3:54
  Speaker 1: have restaurants that to Spanish food, different types of food.
• 3:58
  Speaker 1: Is that right? Yeah? In a way, what I do
• 4:01
  Speaker 1: is I don't open businesses. I always say I tell
• 4:04
  Speaker 1: his stories. I'm a cook. I expressed myself through my cooking,
• 4:08
  Speaker 1: my plates, and what you see is a collection of
• 4:11
  Speaker 1: his stories. I share with people, the stories I learned
• 4:15
  Speaker 1: and the stories that other people tell me, one place
• 4:18
  Speaker 1: at the time. Then they become restaurants. Now, the most
• 4:21
  Speaker 1: famous restaurant you ever wanted to open was in the
• 4:25
  Speaker 1: Trump Hotel on Pennsylvania Avenue, and you had worked out
• 4:29
  Speaker 1: in arrangement. I guess with Donald Trump before he was
• 4:31
  Speaker 1: elected president, and then after he made his opening speech
• 4:36
  Speaker 1: when he said he was going to run for president,
• 4:38
  Speaker 1: you decided to back out, He sued you. What was
• 4:42
  Speaker 1: that all about? And how that get resolved? Well, this
• 4:45
  Speaker 1: was the restaurant where it became the building that used
• 4:48
  Speaker 1: to be the old Posts post house office, the old
• 4:51
  Speaker 1: post office that became the Trump Hotel. Uh. I had
• 4:55
  Speaker 1: a dream of opening a restaurant on that building. But
• 5:00
  Speaker 1: then when Mr Trump began opening, he's making opinions about immigrants.
• 5:08
  Speaker 1: I thought that the way he was doing it was
• 5:11
  Speaker 1: not aligned with my values. I understand everybody can have
• 5:15
  Speaker 1: their opinion, but their opinion should be respectful. He began
• 5:18
  Speaker 1: showing kind of a love disrespect in the way he
• 5:23
  Speaker 1: was talking about my fellow citizens in this case, immigrants,
• 5:27
  Speaker 1: undocumented or not, just good people. At the end, I
• 5:31
  Speaker 1: guess between the lawyers they arrived to a friendly resolution
• 5:35
  Speaker 1: which I cannot talk much more about it. But he
• 5:38
  Speaker 1: opened his hotel and I got what I wanted. That
• 5:41
  Speaker 1: was not opening my restaurant on that location. Okay, you
• 5:45
  Speaker 1: have thirty restaurants, more or less not the one of
• 5:47
  Speaker 1: the Trump Hotel. You're pretty successful, you're well known. You're
• 5:50
  Speaker 1: also teaching at Harvard in food and other things. Pretty
• 5:54
  Speaker 1: nice life. You're gonna build an even bigger business empire,
• 5:58
  Speaker 1: and then all of a sudden, there's an earth quake
• 6:00
  Speaker 1: in Haiti. So why did you decide to kind of
• 6:04
  Speaker 1: walk a little bit away from your restaurant business to
• 6:07
  Speaker 1: go feed the people in Haiti. You're not Haitian, nobody
• 6:10
  Speaker 1: asked you to do this. What propelled you all of
• 6:12
  Speaker 1: a sudden say I'm going to feed the people in Haiti.
• 6:14
  Speaker 1: They don't have any food. I almost have to go
• 6:17
  Speaker 1: back twenty years ago when I arrived the sea. First,
• 6:20
  Speaker 1: I was able to go to an organization called this
• 6:22
  Speaker 1: c Central Kitchen, the best fighting hunger organization. I know.
• 6:28
  Speaker 1: We don't only take care of people out of the
• 6:30
  Speaker 1: streets and ex combats, UH put them in a place
• 6:33
  Speaker 1: of of a possible success. We trend them to be cooked.
• 6:38
  Speaker 1: In the process, we get food that is about to
• 6:40
  Speaker 1: be thrown away. We put everything together. We gave opportunity
• 6:43
  Speaker 1: to people. We feed people at the same time. Brilliant idea.
• 6:47
  Speaker 1: I saw the power of food to change the lives
• 6:49
  Speaker 1: of people, the life of our community. When Haiti happened,
• 6:53
  Speaker 1: I was very close to Haiti. I was in the
• 6:55
  Speaker 1: Cayman Islands, and it's almost like a connection. I'm enjoying
• 6:59
  Speaker 1: a good time with my family on a beautiful island
• 7:01
  Speaker 1: on navacation, and all of a sudden, I'm like, men,
• 7:04
  Speaker 1: take a look at that disaster. I didn't go immediately,
• 7:08
  Speaker 1: but very very much. A few weeks later, I landed
• 7:10
  Speaker 1: in Dominican Republic. I drove to Havy with one simple intention.
• 7:15
  Speaker 1: First to learn, because to help you must learn how
• 7:18
  Speaker 1: help must be provided. But for me, it was the
• 7:22
  Speaker 1: beginning of the creation of Wall Central Kitchen. That was
• 7:25
  Speaker 1: very simple, to bring together the power of the food
• 7:28
  Speaker 1: people of the Wall restaurants, chefs, food people, farmers to
• 7:33
  Speaker 1: make sure that we will be able to answer to
• 7:35
  Speaker 1: emergencies quickly and fast. Unlike sometimes when other relief organizations
• 7:41
  Speaker 1: go in to help people who are in distress, you
• 7:44
  Speaker 1: don't just say here's some food, go cook it. You
• 7:47
  Speaker 1: actually provide meals themselves. You cook the meals. Is that
• 7:50
  Speaker 1: right at the very beginning, when there is destruction, used
• 7:54
  Speaker 1: to think that you can get people food is used
• 7:56
  Speaker 1: very naive when its destruction means that the homes are destroyed,
• 8:01
  Speaker 1: there is no clean water, there is probably no gas,
• 8:05
  Speaker 1: people are probably in distress, looking for loved ones. When
• 8:09
  Speaker 1: chaos and happens, just you cannot give people use dry
• 8:13
  Speaker 1: beans and expect that that's all you can do. At
• 8:16
  Speaker 1: the very beginning, it's very important that you move away
• 8:18
  Speaker 1: the problem of where the food is coming from, where
• 8:21
  Speaker 1: the water is coming from. This is one least less
• 8:25
  Speaker 1: problem that they have to handle. So that's what we do.
• 8:27
  Speaker 1: We arrive, we see the situation, We start feeling people
• 8:32
  Speaker 1: using whatever whatever possibilities we have in the places we go.
• 8:37
  Speaker 1: Every situation has a different response. Let's talk about COVID.
• 8:41
  Speaker 1: When COVID came, people stopped going out the restaurants. You
• 8:44
  Speaker 1: had thirty restaurants. I assume you had to close virtually
• 8:47
  Speaker 1: all of them, is that right? For a while, we
• 8:49
  Speaker 1: we had to close all of that, but you still
• 8:51
  Speaker 1: paid your employees for a while because you were nice
• 8:54
  Speaker 1: about it. But it wasn't that kind of expensive to
• 8:56
  Speaker 1: paying people who weren't working. I mean, this is a
• 8:59
  Speaker 1: decision I early will make again. My partners supported it,
• 9:03
  Speaker 1: and then we were very lucky that then something called
• 9:06
  Speaker 1: p P peeking. But when we made the decision, we
• 9:09
  Speaker 1: kept everybody in peril for four or five six weeks
• 9:13
  Speaker 1: and when you're talking about employees, that's a lot of money.
• 9:19
  Speaker 1: But we had to do it because remember there were
• 9:22
  Speaker 1: very cootic days. Nobody knew what was happening. We had
• 9:26
  Speaker 1: to close because it's a virus. When we will be reopening.
• 9:31
  Speaker 1: Everything was kind of very complex, and we thought that
• 9:35
  Speaker 1: being there next to the people at the beginning was
• 9:37
  Speaker 1: the right thing. I will do it ten times over.
• 9:39
  Speaker 1: So in this period of COVID, you have been feeding
• 9:42
  Speaker 1: people in the United States who have lost their jobs,
• 9:46
  Speaker 1: who don't have food. Did you ever think in the
• 9:48
  Speaker 1: United States should be in a situation where people are
• 9:50
  Speaker 1: standing in food lines and quite the level that we've seen. Um,
• 9:55
  Speaker 1: kind of we saw a glimpse when the federal government
• 9:59
  Speaker 1: shut down. We don't realize that we had many Americans,
• 10:02
  Speaker 1: hundreds of thousands of Americans, millions without a paycheck for
• 10:05
  Speaker 1: six weeks. And some people could handle it, but was many,
• 10:09
  Speaker 1: especially mothers, single mothers with few children, not pay checked
• 10:14
  Speaker 1: from the federal government. Many of them suffered. So we
• 10:18
  Speaker 1: already began kind of a system where we were fitting
• 10:21
  Speaker 1: over thirty six states and we were doing thousands and
• 10:24
  Speaker 1: thousands of mills. These somehow was the training for what happened.
• 10:30
  Speaker 1: I never reminded that we will have something like this,
• 10:33
  Speaker 1: but we knew that America, as great of a country
• 10:38
  Speaker 1: we have, it's a lot of people that they are
• 10:40
  Speaker 1: living under the poverty line. And when something like this happening,
• 10:44
  Speaker 1: when people losing their jobs, an emergency situation like the
• 10:49
  Speaker 1: one we were facing, that hunger was going to be
• 10:52
  Speaker 1: open for everybody to see. Well, despite your efforts, which
• 10:57
  Speaker 1: have been heroic, many Americans are going to sleep at
• 11:00
  Speaker 1: night hungry. And I think there are large numbers of
• 11:03
  Speaker 1: tens and tens of millions of Americans. So is that
• 11:05
  Speaker 1: because the government isn't getting food to people in addition
• 11:08
  Speaker 1: to what you're doing, or people just don't have the money,
• 11:10
  Speaker 1: or what is the basic problem? Well, what's in the kitchen?
• 11:13
  Speaker 1: We are used the tip of the iceberg is many
• 11:15
  Speaker 1: great organizations doing good work. But what happens is we
• 11:18
  Speaker 1: don't have anybody that really is trying to coordinate everything.
• 11:23
  Speaker 1: We saw in these pandemic hospitals without food because everything
• 11:27
  Speaker 1: was shut down. People were not going to work, cooks
• 11:29
  Speaker 1: were not going to the kitchens. All of the sudden,
• 11:31
  Speaker 1: you had hospitals that nobody was feeding. Organizations like World
• 11:35
  Speaker 1: Center a kitchen. We had to activate that emergency. But
• 11:38
  Speaker 1: then we saw millions of Americans losing their jobs, many
• 11:42
  Speaker 1: of them are undocumented. We I'm not gonna get political
• 11:46
  Speaker 1: if we should be taking care of them documented or not,
• 11:50
  Speaker 1: but this is the reality that we had millions of
• 11:53
  Speaker 1: America undocumented work in the fields, so you and I
• 11:57
  Speaker 1: we could have festivals in the supermarket, working on delivery,
• 12:01
  Speaker 1: so you and I we could beginning food deliver home.
• 12:03
  Speaker 1: We hadn't documented that they've been moving America through this pandemics.
• 12:08
  Speaker 1: So is very clear to me that we must be
• 12:11
  Speaker 1: taking care of everybody. The federal government has possibilities to
• 12:16
  Speaker 1: have a better way to keep everybody fed. The last
• 12:21
  Speaker 1: big meaningful conversation about how to fit America happened in
• 12:25
  Speaker 1: nineteen nine under the Nixon administration, which was the White
• 12:29
  Speaker 1: House Summit of sixty nine, fifty years ago. Over fifty
• 12:33
  Speaker 1: years ago is what overdue that we have another food
• 12:36
  Speaker 1: Summit at the White House where we bring the ideas
• 12:39
  Speaker 1: that have worked in the past, new ideas that they
• 12:43
  Speaker 1: need to be coming forward and improving, others that need
• 12:46
  Speaker 1: some tweaking. We have the power to do it. I
• 12:49
  Speaker 1: hope that in Disney administration and Republicans and Democrats together
• 12:53
  Speaker 1: will come to allow those new ideas to come and flourish.
• 12:56
  Speaker 1: Now you've argued, I think that there should be a
• 12:58
  Speaker 1: food ZAR and that Department of Agriculture should be maybe
• 13:01
  Speaker 1: renamed Department of Food and Agriculture. Right now, who's in
• 13:05
  Speaker 1: charge of food in the United States? Quite frankly, technically nobody,
• 13:12
  Speaker 1: uh And I know some people would say, Jose, come on,
• 13:14
  Speaker 1: I'm here, Jose, I'm here. We need the person next
• 13:17
  Speaker 1: to the president that has the big political support and
• 13:23
  Speaker 1: the office we need. After September eleven, the the National
• 13:29
  Speaker 1: Director of Intelligence Office was created to make sure that
• 13:32
  Speaker 1: all the agencies and all the intelligence people will come
• 13:36
  Speaker 1: together so we can be good defending America from a
• 13:39
  Speaker 1: possible terrorist attack. I do believe it's time that we
• 13:43
  Speaker 1: will create also the Office of the National Director of
• 13:47
  Speaker 1: Food and Nutrition at the White House, almost with a
• 13:50
  Speaker 1: seat on the National Security Council next to the President,
• 13:54
  Speaker 1: and making sure that we bring the resources of every
• 13:57
  Speaker 1: single department. Foot is more than the U S. The
• 14:00
  Speaker 1: A even is the obvious one, but food is also
• 14:04
  Speaker 1: the Department of Housing. We can end food desserts in
• 14:07
  Speaker 1: every houseing project that the US Housing Department have is
• 14:12
  Speaker 1: transportation because food also needs to have good mechanemic sims
• 14:16
  Speaker 1: to bring food to the poor rural areas all across America.
• 14:20
  Speaker 1: Food is also homeland security, It's food, dis immigration reform, food.
• 14:26
  Speaker 1: It's so many things at once that that's why we
• 14:29
  Speaker 1: need to take food once and for all. Seriously, So
• 14:32
  Speaker 1: you campaign for um Joe Biden President Biden, Um, would
• 14:38
  Speaker 1: you've been interested in this job? Or you still got
• 14:40
  Speaker 1: your restaurants in World Central Kitchen? So you're not gonna
• 14:42
  Speaker 1: do something like that in the White House yourself? It
• 14:45
  Speaker 1: was there nobody else. Maybe I could be a good
• 14:50
  Speaker 1: a good leader on that front, only because I'm a
• 14:52
  Speaker 1: hard worker. I'm creative enough, and I know who to
• 14:56
  Speaker 1: bring people together. But me, quite frankly, I'm a guy
• 14:59
  Speaker 1: that likes to be with wots on the ground. I
• 15:02
  Speaker 1: like to see what's happening. So, uh it is me
• 15:05
  Speaker 1: one day, who knows I'm fifty one. Now. What I
• 15:08
  Speaker 1: want now is to make sure the number one we
• 15:10
  Speaker 1: recognize that we need that person, that we recognize we
• 15:13
  Speaker 1: need that position, and that Actually I'm very happy with
• 15:16
  Speaker 1: Secretary Bill set because we need somebody with expertise. Obviously,
• 15:20
  Speaker 1: having a governor of a rural uh estate, Having somebody
• 15:25
  Speaker 1: that has done ideas as Secretary of Agriculture is going
• 15:29
  Speaker 1: to help enormously to put the USDA forward. And I
• 15:32
  Speaker 1: know he's coming to the position with both ideas. But
• 15:35
  Speaker 1: I keep saying, we need the White White House Food Summit,
• 15:38
  Speaker 1: and we need this new director National Director of Food
• 15:42
  Speaker 1: the Nutrition. This is imperative. If we don't do this,
• 15:46
  Speaker 1: we're gonna miss a lot of opportunities to maximize the
• 15:49
  Speaker 1: potential of the many agencies coming working together. So when
• 15:54
  Speaker 1: you're a chef, you're cooking elaborate me as for people.
• 15:57
  Speaker 1: They then consume it in five or ten minutes. Uh.
• 16:00
  Speaker 1: Do you get pleasure at making people happy? Or do
• 16:02
  Speaker 1: you say I work so hard on this and now
• 16:04
  Speaker 1: it's gone in five or ten minutes. Well, sometimes I
• 16:07
  Speaker 1: create dishes that they are used experiencing one second. Sometimes
• 16:11
  Speaker 1: a second is all it needs, you know. Sometimes one
• 16:13
  Speaker 1: of the most amazing things if you get freshes now
• 16:17
  Speaker 1: and you go out with a spoon and you grab
• 16:19
  Speaker 1: the top of the snow fresh you get a little
• 16:22
  Speaker 1: bit of honey on maple syrup and you put a
• 16:24
  Speaker 1: touch on top, a little bit of salt, and you
• 16:27
  Speaker 1: bring that snow that you came down and you put
• 16:31
  Speaker 1: in your mouth. Your life is gonna change forever because
• 16:34
  Speaker 1: that's gonna be the best or bad, the best that
• 16:38
  Speaker 1: you've ever eaten. So it's very important to understand those moments.
• 16:42
  Speaker 1: So when you go home after a hard day at work,
• 16:45
  Speaker 1: world's central kitchen or your restaurants, do you say to
• 16:47
  Speaker 1: your wife, could you cook a meal for me? Or
• 16:49
  Speaker 1: do you do all the cooking at home as well? No?
• 16:52
  Speaker 1: She my wife has a lot of cooking at home,
• 16:54
  Speaker 1: and my daughter's obviously she has more the traditional recipes
• 16:58
  Speaker 1: that we always cook, like lenty or cheek peace with spinish.
• 17:02
  Speaker 1: Those are dishes that are always in my home and
• 17:05
  Speaker 1: my daughter's love. But you don't say, honey, this isn't
• 17:08
  Speaker 1: quite as good as I would have cooked it, or
• 17:10
  Speaker 1: let me tell you how to cook this better. You
• 17:12
  Speaker 1: never say that when my wife cooks is always the
• 17:14
  Speaker 1: best meal. Okay. So if you were in a desert
• 17:17
  Speaker 1: island and you can only have one meal, what would
• 17:21
  Speaker 1: you want to eat? What is your favorite food eat?
• 17:25
  Speaker 1: If I was in an one meal these uh, probably,
• 17:30
  Speaker 1: without doubt, without doubt, I will say, give me an egg,
• 17:36
  Speaker 1: an egg I love ex okay, I love fry egg.
• 17:42
  Speaker 1: Is the most complex thing in the history of mankind
• 17:45
  Speaker 1: to fry an egg properly. Those people that will control
• 17:50
  Speaker 1: the power to fry an egg, it's just people that
• 17:53
  Speaker 1: they can't retire from anything else on life because it's
• 17:58
  Speaker 1: the ultimate thing in life to now how to properly
• 18:01
  Speaker 1: fry an egg. So around the world there is a
• 18:06
  Speaker 1: rating system of great restaurants, a Michelin Guide. Do you
• 18:09
  Speaker 1: pay attention to that kind of thing? Is that important
• 18:11
  Speaker 1: to you Mischiling Guide stars? Or is that not that
• 18:13
  Speaker 1: big of deal. When I was fourteen fifteen years old
• 18:16
  Speaker 1: in Barcelona, I will walk outside one to three Michelling
• 18:20
  Speaker 1: Star restaurants only so I could have the opportunity to
• 18:24
  Speaker 1: have a glimpse inside, because my family will not take
• 18:27
  Speaker 1: them me. There were expensive restaurants. I still remember that
• 18:30
  Speaker 1: my heart was kind of bumping the first time I
• 18:33
  Speaker 1: came into a Michelling and Star restaurant in the kitchen
• 18:36
  Speaker 1: no even to eat, so in my myself. Thirty five
• 18:42
  Speaker 1: plast years later, obviously I have two restaurants with two
• 18:46
  Speaker 1: two Michelling Stars. Uh in l A and Miami, even
• 18:50
  Speaker 1: De l A one is already closed. And the biggest
• 18:53
  Speaker 1: joy of my life was the day we got those
• 18:55
  Speaker 1: two star. Michelling Whill I wore hard to try to
• 18:58
  Speaker 1: get in the future a third star. Sure, it's what
• 19:02
  Speaker 1: you live in life for right it's Michelin has been
• 19:05
  Speaker 1: here forever, is one of the big guys. I don't
• 19:07
  Speaker 1: do it so much for Michelin. I do it for
• 19:09
  Speaker 1: my team. I do it for me. I do it
• 19:11
  Speaker 1: for the people. I do it for the pride. But
• 19:14
  Speaker 1: do I would work in the future to try to
• 19:16
  Speaker 1: achieve through star Michelin? You bet I will for your
• 19:20
  Speaker 1: humanitarian efforts. You've been nominated for the Nobel Peace Price,
• 19:24
  Speaker 1: So I don't know, they said. But I don't know.
• 19:26
  Speaker 1: But is that something you care about or you're more
• 19:28
  Speaker 1: focused a lot of stuff? I mean quite frankly, all
• 19:30
  Speaker 1: those things are are good for the forrest gum movies
• 19:35
  Speaker 1: of my life. But at the end, what I care.
• 19:39
  Speaker 1: I have hard time now knowing when there is an
• 19:41
  Speaker 1: emergency and I'm not there right now next to be
• 19:45
  Speaker 1: with my family. My heart really is at his best,
• 19:49
  Speaker 1: and I feel good with myself when I'm in a
• 19:53
  Speaker 1: Maria in an emergency, knowing that we are bringing relief
• 19:56
  Speaker 1: to others as I thank you very much for coming
• 19:58
  Speaker 1: to my kitchen. I've been your kitchen many times. Mine
• 20:00
  Speaker 1: is not quite as good as yours, but it's the
• 20:03
  Speaker 1: best I have. Thank you very much. Thanks for listening
• 20:07
  Speaker 1: to hear more of my interviews. You can subscribe and
• 20:09
  Speaker 1: download my podcast on Spotify, Apple, or wherever you listen.