March 6, 2026 • 22 mins
Celebrity chef Josh Capon joins the show to talk burgers, restaurants, and the power of food to bring people together. From opening Capon’s Burgers at the Fontainebleau in Las Vegas to sharing his secrets for the perfect burger, Josh brings big energy, great stories, and plenty of laughs.
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Speaker 1 (00:01):
All right. You know they always say this is the
morning show that eats. Yeah, that's why we have chefs,
and we have more chefs than any other show known
to man. Today, Josh Capon is here.
Speaker 2 (00:10):
Hi, Josh Morning, everybody here he goes.
Speaker 1 (00:14):
I love him Josh. Actually, if you've ever seen him
in action on TV or one of his restaurants, or
at a burger bash at the Food Festival, Wine Festival,
Josh's boom, he's on, but when he walks into the
room he's a little more quiet.
Speaker 2 (00:27):
Oh I'm not so sure about that. I mean, come on,
I'm not a morning guy. But this is pretty cool.
And we're here bright and earlier, and he had a
cup of coffee. I had one of your pop up
bagels over there to get the day starts of Goldberg
No no better bagel.
Speaker 1 (00:38):
On the entire go down.
Speaker 3 (00:40):
He said he would dress up with us for Harry
Styles Day and he got old disco attired and everything,
and he played it was great.
Speaker 2 (00:46):
Nice Paul, Yeah, yeah, we dragged you usould throw on
some seventies guard but I'm ready to rock.
Speaker 1 (00:52):
So Josh grew up here in the New York area,
Rockland County, and so you've decided to stay here even
though you have, have you given a restaurant in Vegas? Right?
Speaker 2 (01:03):
We have our first location of Capeon's Burgers in the beautiful,
brand new Fat Blue in Las Vegas.
Speaker 1 (01:08):
Wow, that's not bad.
Speaker 2 (01:08):
If you have not been to Vegas in a while,
I strongly suggest you pay that hotel visit because there's
a brand new, four billion dollar property and everything about
the place is absolutely spectacular. The culinary collection is second
to none, the spa, the pool, the gym, everything about burgers.
Speaker 1 (01:23):
The burgers.
Speaker 2 (01:23):
Yeah, Capon's Burgers, Award winning burgers. It's pretty cool to
have my name in lights in Vegas. Never thought that
would happen. But it's really really something special. And I
was just talking to Jim Kurrent. If you if you
haven't been to the Sphere, you must go see any
show we haven't been insisting that you guys take a
group trip, a group outing to go to the Sphere.
We'll set you up at the Fat Blue. There really
(01:45):
is the eighth Wonder of the World. I don't care
what you show. The Wisdom Sin Seriously, that's next on
my list because the movies are great too.
Speaker 1 (01:53):
It is an incredible immersive experience.
Speaker 2 (01:55):
It's something that everybody must experience, and I think you
should go all out there for the Wizard of Us.
Speaker 1 (01:59):
You know, josh as a lot of things in Vegas
do they wear with time. At some point, maybe twenty
thirty forty years from now, this sphere will be like
it'll be like gay porn. I'm not so sure sphere
and you'll see these big naked gay guys like slapping
each other around.
Speaker 2 (02:15):
Not so sure that's gonna ever happen to the Sphere,
but I've seen I've seen every show happens. I've seen
every show the sphere so far, and everyone gets better
and better because they're all learning how to use the
technology from each other. That's the one I haven't seen,
but I really want to go see it because again,
it's just it's just a fun it's fun fun.
Speaker 4 (02:35):
I love fun.
Speaker 1 (02:36):
For me, I'm a dead guy. So Dennen Cooe was
probably my favorite.
Speaker 2 (02:40):
But I will tell you I was really pleasantly surprised
with the Eagles because I went because I wanted to.
It was really uh, it was you know, every song,
they put on a great show, the visuals are great,
and I was really that was probably my uh most surprised.
Speaker 1 (02:54):
So we gotta we got to pump it up a
little bit at the sphere. But you know what we need.
Who do we need is.
Speaker 4 (02:59):
A bad bunny, bad buddy buddy.
Speaker 1 (03:03):
I would be bad Bundy's fear. Okay. So here's Josh Capon. Uh.
He has got this energy unlike anyone else I've ever
met in this business. For instance, when we've done uh,
some of the some of the the events for you know,
raising money for kids cancer, this and that. He's the
chef that makes the loudest noise, who's the most I'm
gonna I'm gonna use the word obnoxious, but in a
(03:23):
positive way. You always let people know you're there. Have
you been like that since you were a kid. We
always think loud mouthed kid, you know, they never shut up.
In my class, the first complement was on my energy.
Speaker 2 (03:33):
And I take that very sincerely, and I really appreciate
that because because I get that a lot, and I
think it's a very very very sweet thing to say
about somebody, because I think in the world we're living
and especially these days, like you gotta just show up.
You got to show up. You got to bring some
positive vibes wherever you go. The obnoxious part, yeah, I
get that. You know, my wife tells me ninety nine
percent of the world loves me and there is one
(03:54):
percent that can't stand me.
Speaker 1 (03:55):
But you know, well, let me be very obnoxious. No, no, no,
this is great and it means you have a presence
and you have that's your thing. Josh shows up and
you know he's there, and when you eat his food,
even if it is if he isn't in the restaurant,
you can taste that loud Josh in everybody. Your food's fantastic.
I appreciate it. What makes a great burger? Listen, a great.
Speaker 2 (04:16):
Burger starts with it's a sum apart some of all
the parts. I think most importantly, you start with obviously
a great patty. You know my meat from Palafreda. You know,
I have a signature Capon blend chuck short ub and brisket.
Speaker 1 (04:27):
So slow down the Capon blend capeon bla. It's short ribbon, brisket,
chuck short.
Speaker 2 (04:32):
Rubb and brisket usually about eighty twenty percent meaning eighty
percent twenty percent fat, ground fresh daily. I think that
that obviously is where it starts. I think second is
the bun at Capeon's Burgers. At the Found Blue, we're
baking buns daily. It's a cross between a bree ocean
of potato bun and the bun itself spectacular.
Speaker 1 (04:51):
And then what you do with it. You want to
make sure you treat it respectfully.
Speaker 2 (04:53):
I say, cooking burgers like a steak, you know, make
sure you get that nice carmealization that my artiffact that
you're looking for nice and golden. Don't want a burger.
Don't play with your meat while it's on the grill, right,
Let the thing cook.
Speaker 4 (05:05):
Let it chart on right, you have to go to
press it down.
Speaker 2 (05:08):
No, if I see you, If I go in your
backyard and you're smashing that burger in the grill like
fifteen times, I'm gonna take dispatchela out of your hand
and probably smack in the face. I mean, by the way,
even if you like get well done or cooked more,
just let it cook.
Speaker 1 (05:21):
It doesn't mean you have to squeeze all the love
juice out of there.
Speaker 2 (05:23):
You know, well done doesn't mean they have to be dry,
And I think that's what people get.
Speaker 1 (05:27):
Make it notes you're going so fast, Okay, don't play
with your meat, and it's love juice. Okay, you see
where I'm going there. But but but what to see this?
It's fear one day, yes, but what I'm getting to
is is just cook with love.
Speaker 2 (05:39):
Like I think one of my reasons I was so
successful at the Burger Bash is, yes, we put out
a great burger every time, and I had the same
team involved in every everyone that we won. It's timing,
it's coordination, it's making sure every You know, you can
walk up someplace and there's like fifty burgers just sitting there.
We were literally cooking to order. I mean you were
getting a hot, fresh, juicy burger every time. We cut
them into quarters. So like when you got that or
(06:00):
a burger, you got that money bite first bite. You
know you're not eating around the outside. But I think
whatever you do, and especially when it comes to cooking,
is put your heart and soul into everything. Cook with
a lot of passion, cook with a lot of love.
It's like that movie like Water for Chocolate, where you
tasted every emotion that she was cooking with it.
Speaker 1 (06:17):
That's one of my.
Speaker 2 (06:18):
Favorite movies, you know, But but I mean it very
sincerely when I say put your heart and soul, put
your passion and make people appreciate how much effort you
put into it. When you take that bite of a burger,
of a steak or whatever it may be, Oh, you
can't taste it. You know, food is such an emotional heart.
It's such an emotional piece of the heart. And I
bring this up there. I don't know if you saw
(06:39):
the video that was out the other day. There was
an American serviceman serving overseas and his mom sent him
a care package.
Speaker 1 (06:49):
I'm assuming, but I don't know. Definitely a Latin family,
Latino family, because she sent these enchiladas amazing and you
saw him open it up there in you know, the
Middle East wherever, and he started eating it and he
could taste the taste that he grew up with, the
taste that he had on his mom's table every day,
(07:10):
and he just lost it. This man was crying because
it was love in there. And so if if Josh
Capon says put love in your food, you're like, well,
how do I do that? There is a way to
do it. I'm literally getting emotional as you say that.
I'll send me the video.
Speaker 2 (07:24):
I think that's the power of food and one of
the reasons why I absolutely love what I do. I mean,
I think you can really nurture somebody's soul by cooking.
I mean, send your boy in the army, send your
boy salami in the army. Right the cats is raised.
But there's something about food that, like, really, it just
hits like nothing else. And I think in the world
will living in and I say food is the final frontier.
(07:45):
One of the reasons why I love cooking is is
it just brings people together. I don't care what nationality are,
where you're from. I think everybody celebrates more. And just
just when you bring people around a dinner table and
you're drinking and you're eating, like good things happen.
Speaker 1 (07:58):
Man, people were smiling.
Speaker 2 (08:00):
I love being in the restaurant every night because I
got a great I got a great crew.
Speaker 1 (08:04):
With all my kitchens. My job is no longer to
oversee the kitchens.
Speaker 2 (08:08):
My job is to just make sure everybody that comes
to that restaurant is feeling the vibes, feeling, is having
a good time.
Speaker 1 (08:14):
I touch guess in.
Speaker 2 (08:15):
A way that I don't think anybody else does. I
see everything I know how to enhance their experience, and
most important to give give my reason to come back
for more.
Speaker 1 (08:23):
Look at that, you know, Josh Capon talking about that,
and I know it's true because I've been in his restaurants.
And then you know, we had Mario Carbone here the
other day. He talked about his show that his restaurant's
put on the best it's but it's all it rolls
into the same vibe. So you take Gandhi out for dinner. Good,
she of course of Indian descent. She's Indian. You know,
we go out to like Tamarind or some great Indian
(08:43):
restaurant in town, and you can see as she's chewing,
she's tasting, she's tasting her so oh, she's sad.
Speaker 4 (08:51):
To me, it's a love language in itself.
Speaker 5 (08:53):
I love food, and I think that there's so much
you learn about a culture through their food. That it's
so important to try food from other places is because
you will learn about the people through that.
Speaker 1 (09:02):
You're crazy, Danielle from the Bronx Italian American. Yep, you
don't call it gravy, do you know? Okay, one of.
Speaker 2 (09:11):
My biggest gifts is the chef that you just mentioned,
is I have a big influence, especially on younger kids
that don't like to eat like the you know, the pizza,
bagels of cream, cheese, hot dogs.
Speaker 1 (09:20):
I have a way to encourage or.
Speaker 2 (09:21):
Get kids to taste things that they normally wouldn't and
the parents are in awe of it because I think,
like you said, food is part of.
Speaker 1 (09:27):
How do you do living? How do you do that?
Speaker 2 (09:30):
I'm a chef, so I think I say, you know, listen,
this is what I do for a living, Like trust me,
and I get kids to tastings that they normally wouldn't
and break down some barriers because my mom and dad
tell you to taste it's like this, they're not going
to listen to them.
Speaker 1 (09:40):
And I think a lot of.
Speaker 2 (09:41):
Kids who are going overseas now for broad programs like
I'm like, immerse yourself in the culture, like taste of food,
because wherever you go, food is such an important part
of it.
Speaker 1 (09:50):
I traveled. One of my biggest you know, culinary educations
came when I traveled abroad when I was younger.
Speaker 2 (09:55):
My dad encouraged me to leave the nest, so to speak,
and I got into cooking to travel when I travel
through Germany, Italy, Spain in France for a year and
a half I learned a lot about myself, but I
also learned a lot about food and just ingredients and culture.
Speaker 1 (10:10):
And I think it's one of the greatest things we
have to offer.
Speaker 3 (10:12):
What made you fall in love with it, like in
the first place, like with cooking and stuff like that.
Speaker 1 (10:17):
How did you get the fever, Josh? I got the
fever for the flavor of them right now. Listen. First
of all, I like to eat. I'm not going to
hide it. I grew up a husky kid like I
just like to eat play.
Speaker 2 (10:29):
I like to eat good food, and I used to
play around the kitchen and I complained about my mom's
school lunches one too many times, and she pretty much said, if.
Speaker 1 (10:36):
You kids, make your own lunch.
Speaker 2 (10:40):
And you know, all of my early jobs, I worked
in a bakery where I gained twenty pounds I never lost.
Really not a great job for a husky kid to take.
In high school, I was a mus boy, it was
a line cook, I was a dishwasher. But I just
think there's something very very genuine about it. Again, you
give somebody a plate of food, there's no way you're
not going to put a smile on there. Whether it's
a Burger or something fancy. How okay, Scary Jones everybody
(11:02):
fives club member, one of my favorite people on the.
Speaker 1 (11:04):
Face of the earth. Do I need? How do I
get a membership to? Uh? You just take Elvis, Elvis.
You're just it. Oh, I'll tell you what Elvis Elvis.
You want it? You want to finally belong Elvis.
Speaker 2 (11:15):
I will give you a membership to the hottest membership
culinary driven club in New York City if if you
show up on Tuesday night to come see Tim Young
with Scary and the crew, oh, the piano guy.
Speaker 1 (11:27):
Yeah, and he is unbelievable. He is extravacy is going, Yeah,
he is. He's here. Book table. I can't go to
one about VIP members. You got understand is there're a
membership above his membership for you if you if you
give me that one, I'll be there to We like
to treat all of.
Speaker 2 (11:42):
Our members as saying but no, no, just at the
Scary Elvis. You can be slightly ranked above him. But
I think you sid come see, come see Tim Young
on Tuesday night and this guy is just an absolute blast.
It's kind of what the club is all about. Comfort dinner.
Then come downstairs to Cattail our lounge for for a
real good tame. You you're to good tach.
Speaker 6 (11:59):
I recently hope up Capon's Chop House at the Riverside
Square Mall in Hackensack.
Speaker 1 (12:03):
How did jar Rule get involved in that project? Jah Ru? Yeah,
Ru is always long time. Jar Ru's my guy. Listened.
Speaker 2 (12:11):
Jar Us is a legend in himself. We've become dear
friends over the years. We've always supported each other. He
has his new whiskey, ambert Ople and so it was funny.
We're having a conversation at Cattail at fly Fish Club
and I mentioned we were taking over the former space
which was Ltbor and Grill. He said, Dude, that was
one of my favorite restaurants. I live in it lives
in Jersey in that area. And I said, you want
(12:32):
to get involved. He's like yeah, and he followed up
with me and we became partners and he's there probably
once a week.
Speaker 1 (12:38):
You know what's great about jos is he just gets it.
You know what. You got to respect somebody like I'm
sure Elvis.
Speaker 2 (12:43):
Wherever you go, people recognize you, and people want to
say low and people want to take a picture, and
they want to be part of your history and of
your journey, and it's always it's always important to remember
like you got, you got to embrace that. And Jah
is always great whenever he's at the restaurant, whoever it
is that wants to say, loo, take a picture, which
you might have me birthday.
Speaker 1 (13:00):
He's wonderful.
Speaker 2 (13:01):
He's brought energy to the restaurant as well, and he's
just a great dude and really happened to be partners.
Speaker 1 (13:06):
Well, how come I cant be a partner with you.
I'm a partner with everyone else right at check bit boy, Okay,
I'm not going to tell you what you're winning from Josh,
but you're winning something if you're calling one hundred now, Diamond,
Oh Diamond, Yeah, can you take call it one hundred?
We're giving away something from Josh eight hundred two four
to two zero one hundred. Thank you, Diamond. I love you.
This is a good one. If I was you, I'd
(13:26):
start calling it right now.
Speaker 3 (13:27):
Yeah.
Speaker 1 (13:28):
Yeah, don't. I mean, go ahead, break a finger, just
get it done, shall we do it? Ask a chef
Josh Cathan. He's been chefing officially for thirty something years. Oh,
ask a chef straight in eight oh I got a
good one. Okay, what is it? Okay? So you're constantly
(13:51):
back there slicing, dicing, mincing. You've got sharp knives right right? Yes,
he's a piece of you ever made it into a dish?
Speaker 4 (13:59):
Good question?
Speaker 2 (14:00):
Can I plete a fifth on that one? The answer
is no. But you know what's worse than that? Has
a piece of a band aid ever made into The.
Speaker 1 (14:10):
Answer is new my friends right to talk to me
after the show. In spring Cape, Ponsberger is opening a
beautiful premise. Hey, ask a chef, Danielle.
Speaker 3 (14:21):
Okay, so do chefs really get upset if we alter
what we're ordering from the men? You like, I say
all the time, hold the sauce or hold the mail.
Speaker 1 (14:32):
No cilantro.
Speaker 2 (14:33):
Yeah, do you go the other chefs other chefs would
not like to answer. I A'm about to give you,
but I'll do whatever you want. I just want them
eight to please and make you happy at the same
time at the same time trust the chef.
Speaker 1 (14:44):
Like one of my biggest pet peeves is when somebody orders.
Speaker 2 (14:46):
A salad no dressing, and then they sit there and
they take every piece of let us and dip it
into the dressing. I understand you don't might not want
a lot of dressing, so maybe light dressing. But there's
something magical when you toss the greens in a bowl
with the dressing and they're all just perfectly coated.
Speaker 1 (15:00):
That's why you go to a restaurant.
Speaker 2 (15:01):
I had a woman the other day that brought in
her own bottle of some some skinny version of addressing,
and I said, listen. She said, well, there's no sugar
in here. I said, there's no sugar in my dressing.
There's also eighty five ingredients that I can't read on
your dressing. So I do stay trust a chef. I
understand maybe you don't want look my wife. Yeah, no gluten,
no dairy, no butter. I respect those things. But I
will work with you to make whatever you want, how
(15:23):
you want it, absolutely delicious.
Speaker 1 (15:24):
That's so.
Speaker 2 (15:26):
Yes, I am a very listen I'm a very accommodating chef,
and not many people, a lot of people with their
way of the highway, I do not believe in that
philosophy at all.
Speaker 1 (15:35):
Like Scotti Bee, for instance, he sometimes you order a
steak and order a ketchup. By the way, I like
stick on my ketchup. Yeah, I said it on live
radio Scotti not alone. Yeah, always ketchup on meat. Yeah,
all right, all right, hey ask a chef Gandhi.
Speaker 5 (15:49):
Okay, you earlier talked about respecting a burger and the
things you need to do to respect a burger.
Speaker 4 (15:54):
How do you disrespect a burger?
Speaker 1 (15:57):
Peapple on it? Listen.
Speaker 2 (16:00):
I think you don't want again. You don't want to
kill it? You do, you don't want to, you know,
I don't want dry. I think sometimes the top things
can get a little too crazy. But you know, there's
no wrong way to eat a burger as far as
I'm like that.
Speaker 1 (16:13):
You know, when I eat a burger, I just turn
it upside down because the taste hit your tongue differently
from the condiments from the top versus the bottom. Just
a little screwed up. It's usually when I'm start supposed
to eat sushi. When you eat the geary pieces, you're
supposed to turn it upside I ate sushi wan fingers,
and people are just going, no, you're supposed to, So
you're supposed to.
Speaker 2 (16:29):
That's why we give you a little You come to Eto,
which is our Omakazi spot in Tribeca, one of the
greatest Omo spots.
Speaker 1 (16:34):
Omakazi spots in the city of not the world. You
get little finger wise where you clean your fingers.
Speaker 2 (16:38):
It's meant when you pick up a piece in the geary,
which is the fish served over the rice. If you
try and pick it up with chopsticks, more often than not,
it's going to break and fall apart. It's meant to
be eaten with your fingers if you want it, and
then in your mouth.
Speaker 1 (16:52):
One always do I use the chopsticks to when I
go to the bathroom to put my thing in and
out of my pants. Scary as a chef with Josh
k have you.
Speaker 6 (17:00):
Ever been out to eat at a restaurant and said,
oh my god, this is so good, I'm mistealess for
myself and put it on one of your menus?
Speaker 1 (17:06):
Why doesn't Scary get this own microphone? Because of questions
like that.
Speaker 2 (17:12):
Answer, The answer is a thousand percent yes, And imitation
is the biggest form of flattery. Listen, noble, come on,
who doesn't have creamy spicy rocks up on the menu
or the yellow to alipinio like, if you're gonna do it,
obviously show a little respect to make sure you do
it as good, if not better, than the original.
Speaker 1 (17:30):
One more question, ask a chef, have you ever done
it in the kitchen? Oh, we're not at home. We're
not at home at the restaurant. To plead the.
Speaker 4 (17:38):
Fifth, the fifth here, I enjoy that Oka.
Speaker 1 (17:44):
Saying call is gonna win something. Hold on, it's our friend, Chris. Chris, Hey,
Chris West Milford. You know what you could roll on
into Uh, have dinner over at Josh Capon's restaurant. You're
not far there every every Monday. Wait, will you wear
every Monday? I mean now like down by the Riverside Square,
(18:06):
the shops Riverside, you're there every Monday. Chris, I want
you to tell.
Speaker 2 (18:10):
Me the next that we're gonna we're gonna give you
a two hundred and fifty dollars certificate to enjoy yourself
at capeon Shop.
Speaker 1 (18:17):
Pals and and to go along with that certificate, there's
more in the limited edition.
Speaker 2 (18:22):
Yes, I have a limited edition capeon Shop house baseball cap. Hopefully,
hopefully we're gonna connect offline. We're gonna make this reservation
through myself, and I'm gonna hopefully be there to take
you on a culinary journey of a lifetime.
Speaker 1 (18:38):
D's gonna become a regular, and we got hats for
everybody about it. Oh my god.
Speaker 3 (18:43):
We have a rule.
Speaker 1 (18:44):
We have a rule of capeon shop house.
Speaker 2 (18:45):
You don't get a hat unless you come to the
chop house here at the Elvis Durancho Elvis your first
What co.
Speaker 1 (18:51):
Do you want? Yes, I'm going for green. I love
that might say that you're slogan on the back. What
did you say?
Speaker 2 (18:59):
A lot of times when people me a compliment, I
always say, what did you say?
Speaker 1 (19:02):
Scary Chris when you're eating you, when you're having dinner,
makesure you ask for a chef Capon to show you
where he did it in the kitchen. Let's make sure
we get her hold on. Congratulations, congratulations. I love the hats.
You say love with hats. Hats Hats.
Speaker 2 (19:21):
Hats. Hats are one of the greatest advertising promotions of
all time because people love a good baseball hat. Everybody
was on vacation this past winter and everybody sending me
pictures of their hats by the ocean.
Speaker 1 (19:31):
It's great hat, it's great branding. You'll see me in
a Capon's hat very soon. I always believe.
Speaker 2 (19:35):
I believe a kitchen and a and a and a
kitchen crew was similar to a sports team, and I
think it's really nice when everybody's wearing the same cap
back there and part.
Speaker 1 (19:43):
Of a team. I like that. So you know another
reason we love Capon's yes straight inning. He's got great energy.
I think the next time you're sick, we should just
have him fill in. Okay, maybe like the next ten minutes.
I think, you know again, we touched on that earlier.
Speaker 2 (19:56):
I think everybody needs to wake up in the morning
and say, you know what, I'm going to give out
some really good positive energy today because I think the
world needs more of it, and just show up. I
always say you're either an asset or a liability in life.
Everybody should be an asset. Bring something to the table,
no pun intended. Bring something to the table, but show up,
greet people with a smile on your face. Hey how
were you today? And don't just ask the question for
the sake of asking. You look them in the eye
(20:17):
and say, hey, how are you doing today? Because see
you gotta check it in on yours. Don't be an asked
and plight be appreciative.
Speaker 1 (20:23):
What he just said. That is Josh Capon on a cracker.
I like that I'm gonna ask you one more question
than we got to get it get out of you, right,
I'm not leaving. No, I have a lot of fun.
I'm got me at it bed at eight o'clock in
the morning. I'm not leaving. Here's my question. What is
is there? Or has there ever been a meal you
sat down and started eating and you actually got a
tear in your eye and you actually almost wept because
(20:46):
it just hit you so hard in the heart and
it was just perfect for that moment where you were,
oh tough one.
Speaker 2 (20:54):
I would I would probably say one of the greatest,
most memorable meals I've ever had in my entire life.
And it's not about the quality of the food of
what you're eating, it's where you are. It's not surroundings,
it's the.
Speaker 1 (21:04):
People you're with.
Speaker 2 (21:05):
When I traveled abroad and my dad would come visit
me a couple of times and take me on these
little like little voyages, and we went to Lake Como,
log of the Como, and there was a restaurant in
the middle of the lake on an island called Isla Deacomonici,
and it was the same.
Speaker 1 (21:19):
Menu for one hundred years. And I could take you
the whole menu.
Speaker 2 (21:21):
It it's a six course menu, it's it's immaculate, and
I was fortunate to have that meal my dad, which
one of the greatest dining memory memories of my life.
And he's along with me, which is great because I
have so many memories to keep me going. But I
took my wife there when we got married on her honeymoon,
and I remember saying, I'm gonna start crying in the second.
I remember sitting down my wife and just having flashbacks
of being in the same place with my dad. Wow,
(21:42):
And it was like it just it just came full
circle and I'm a mess over here right now. To me,
it's again, it's what food. It's how powerful food can be.
And it's not about it could be a burger. It
doesn't have to be fine dining, it doesn't have to
be fancy. But here I am sitting here at my
wife and I have pictures of both occasions with the
same staff that was there before.
Speaker 1 (22:01):
Wow. And to me, it was magical. And unfortunately that
restaurant's not there anymore.
Speaker 2 (22:05):
But when people used to ask me one of my
favorite night experiences is that one.
Speaker 1 (22:08):
We all have a favorite one, but you're right, it
could be okay food, but it's the people you're with
and what it's all about. That's what it's all about.
Josh Capon excellent. Thank you so much for being here today.
Is it really over? Do I have to leave?
Speaker 2 (22:24):
The first of all, thank you for having me. And
I gotta tell you, guys have a wonderful thing going
over here. The energy you guys have in this room,
and you've been doing this for thirty plus years and
this is your family and it's a lot of fun,
and you guys have a great job and much respect
and love for what you guys do and bring to
the world.
Speaker 1 (22:35):
Josh Capeon, everyone look it up. He's got restaurants all
over the place. He's littering the world with his restaurants
and they're fabulous. So go check him out.
Speaker 2 (22:42):
Josh Capeon, chop out soon, say Elvis Deray. When you
walk on the door and something special will happen, you'll
kick your ass right out.
Speaker 1 (22:51):
Quite the contrary, we will take it. Thank you. Josh
All right. You know they always say this is the
morning show that eats. Yeah, that's why we have chefs,
and we have more chefs than any other show known
to man. Today, Josh Capon is here.
Speaker 2 (00:10):
Hi, Josh Morning, everybody here he goes.
Speaker 1 (00:14):
I love him Josh. Actually, if you've ever seen him
in action on TV or one of his restaurants, or
at a burger bash at the Food Festival, Wine Festival,
Josh's boom, he's on, but when he walks into the
room he's a little more quiet.
Speaker 2 (00:27):
Oh I'm not so sure about that. I mean, come on,
I'm not a morning guy. But this is pretty cool.
And we're here bright and earlier, and he had a
cup of coffee. I had one of your pop up
bagels over there to get the day starts of Goldberg
No no better bagel.
Speaker 1 (00:38):
On the entire go down.
Speaker 3 (00:40):
He said he would dress up with us for Harry
Styles Day and he got old disco attired and everything,
and he played it was great.
Speaker 2 (00:46):
Nice Paul, Yeah, yeah, we dragged you usould throw on
some seventies guard but I'm ready to rock.
Speaker 1 (00:52):
So Josh grew up here in the New York area,
Rockland County, and so you've decided to stay here even
though you have, have you given a restaurant in Vegas? Right?
Speaker 2 (01:03):
We have our first location of Capeon's Burgers in the beautiful,
brand new Fat Blue in Las Vegas.
Speaker 1 (01:08):
Wow, that's not bad.
Speaker 2 (01:08):
If you have not been to Vegas in a while,
I strongly suggest you pay that hotel visit because there's
a brand new, four billion dollar property and everything about
the place is absolutely spectacular. The culinary collection is second
to none, the spa, the pool, the gym, everything about burgers.
Speaker 1 (01:23):
The burgers.
Speaker 2 (01:23):
Yeah, Capon's Burgers, Award winning burgers. It's pretty cool to
have my name in lights in Vegas. Never thought that
would happen. But it's really really something special. And I
was just talking to Jim Kurrent. If you if you
haven't been to the Sphere, you must go see any
show we haven't been insisting that you guys take a
group trip, a group outing to go to the Sphere.
We'll set you up at the Fat Blue. There really
(01:45):
is the eighth Wonder of the World. I don't care
what you show. The Wisdom Sin Seriously, that's next on
my list because the movies are great too.
Speaker 1 (01:53):
It is an incredible immersive experience.
Speaker 2 (01:55):
It's something that everybody must experience, and I think you
should go all out there for the Wizard of Us.
Speaker 1 (01:59):
You know, josh as a lot of things in Vegas
do they wear with time. At some point, maybe twenty
thirty forty years from now, this sphere will be like
it'll be like gay porn. I'm not so sure sphere
and you'll see these big naked gay guys like slapping
each other around.
Speaker 2 (02:15):
Not so sure that's gonna ever happen to the Sphere,
but I've seen I've seen every show happens. I've seen
every show the sphere so far, and everyone gets better
and better because they're all learning how to use the
technology from each other. That's the one I haven't seen,
but I really want to go see it because again,
it's just it's just a fun it's fun fun.
Speaker 4 (02:35):
I love fun.
Speaker 1 (02:36):
For me, I'm a dead guy. So Dennen Cooe was
probably my favorite.
Speaker 2 (02:40):
But I will tell you I was really pleasantly surprised
with the Eagles because I went because I wanted to.
It was really uh, it was you know, every song,
they put on a great show, the visuals are great,
and I was really that was probably my uh most surprised.
Speaker 1 (02:54):
So we gotta we got to pump it up a
little bit at the sphere. But you know what we need.
Who do we need is.
Speaker 4 (02:59):
A bad bunny, bad buddy buddy.
Speaker 1 (03:03):
I would be bad Bundy's fear. Okay. So here's Josh Capon. Uh.
He has got this energy unlike anyone else I've ever
met in this business. For instance, when we've done uh,
some of the some of the the events for you know,
raising money for kids cancer, this and that. He's the
chef that makes the loudest noise, who's the most I'm
gonna I'm gonna use the word obnoxious, but in a
(03:23):
positive way. You always let people know you're there. Have
you been like that since you were a kid. We
always think loud mouthed kid, you know, they never shut up.
In my class, the first complement was on my energy.
Speaker 2 (03:33):
And I take that very sincerely, and I really appreciate
that because because I get that a lot, and I
think it's a very very very sweet thing to say
about somebody, because I think in the world we're living
and especially these days, like you gotta just show up.
You got to show up. You got to bring some
positive vibes wherever you go. The obnoxious part, yeah, I
get that. You know, my wife tells me ninety nine
percent of the world loves me and there is one
(03:54):
percent that can't stand me.
Speaker 1 (03:55):
But you know, well, let me be very obnoxious. No, no, no,
this is great and it means you have a presence
and you have that's your thing. Josh shows up and
you know he's there, and when you eat his food,
even if it is if he isn't in the restaurant,
you can taste that loud Josh in everybody. Your food's fantastic.
I appreciate it. What makes a great burger? Listen, a great.
Speaker 2 (04:16):
Burger starts with it's a sum apart some of all
the parts. I think most importantly, you start with obviously
a great patty. You know my meat from Palafreda. You know,
I have a signature Capon blend chuck short ub and brisket.
Speaker 1 (04:27):
So slow down the Capon blend capeon bla. It's short ribbon, brisket,
chuck short.
Speaker 2 (04:32):
Rubb and brisket usually about eighty twenty percent meaning eighty
percent twenty percent fat, ground fresh daily. I think that
that obviously is where it starts. I think second is
the bun at Capeon's Burgers. At the Found Blue, we're
baking buns daily. It's a cross between a bree ocean
of potato bun and the bun itself spectacular.
Speaker 1 (04:51):
And then what you do with it. You want to
make sure you treat it respectfully.
Speaker 2 (04:53):
I say, cooking burgers like a steak, you know, make
sure you get that nice carmealization that my artiffact that
you're looking for nice and golden. Don't want a burger.
Don't play with your meat while it's on the grill, right,
Let the thing cook.
Speaker 4 (05:05):
Let it chart on right, you have to go to
press it down.
Speaker 2 (05:08):
No, if I see you, If I go in your
backyard and you're smashing that burger in the grill like
fifteen times, I'm gonna take dispatchela out of your hand
and probably smack in the face. I mean, by the way,
even if you like get well done or cooked more,
just let it cook.
Speaker 1 (05:21):
It doesn't mean you have to squeeze all the love
juice out of there.
Speaker 2 (05:23):
You know, well done doesn't mean they have to be dry,
And I think that's what people get.
Speaker 1 (05:27):
Make it notes you're going so fast, Okay, don't play
with your meat, and it's love juice. Okay, you see
where I'm going there. But but but what to see this?
It's fear one day, yes, but what I'm getting to
is is just cook with love.
Speaker 2 (05:39):
Like I think one of my reasons I was so
successful at the Burger Bash is, yes, we put out
a great burger every time, and I had the same
team involved in every everyone that we won. It's timing,
it's coordination, it's making sure every You know, you can
walk up someplace and there's like fifty burgers just sitting there.
We were literally cooking to order. I mean you were
getting a hot, fresh, juicy burger every time. We cut
them into quarters. So like when you got that or
(06:00):
a burger, you got that money bite first bite. You
know you're not eating around the outside. But I think
whatever you do, and especially when it comes to cooking,
is put your heart and soul into everything. Cook with
a lot of passion, cook with a lot of love.
It's like that movie like Water for Chocolate, where you
tasted every emotion that she was cooking with it.
Speaker 1 (06:17):
That's one of my.
Speaker 2 (06:18):
Favorite movies, you know, But but I mean it very
sincerely when I say put your heart and soul, put
your passion and make people appreciate how much effort you
put into it. When you take that bite of a burger,
of a steak or whatever it may be, Oh, you
can't taste it. You know, food is such an emotional heart.
It's such an emotional piece of the heart. And I
bring this up there. I don't know if you saw
(06:39):
the video that was out the other day. There was
an American serviceman serving overseas and his mom sent him
a care package.
Speaker 1 (06:49):
I'm assuming, but I don't know. Definitely a Latin family,
Latino family, because she sent these enchiladas amazing and you
saw him open it up there in you know, the
Middle East wherever, and he started eating it and he
could taste the taste that he grew up with, the
taste that he had on his mom's table every day,
(07:10):
and he just lost it. This man was crying because
it was love in there. And so if if Josh
Capon says put love in your food, you're like, well,
how do I do that? There is a way to
do it. I'm literally getting emotional as you say that.
I'll send me the video.
Speaker 2 (07:24):
I think that's the power of food and one of
the reasons why I absolutely love what I do. I mean,
I think you can really nurture somebody's soul by cooking.
I mean, send your boy in the army, send your
boy salami in the army. Right the cats is raised.
But there's something about food that, like, really, it just
hits like nothing else. And I think in the world
will living in and I say food is the final frontier.
(07:45):
One of the reasons why I love cooking is is
it just brings people together. I don't care what nationality are,
where you're from. I think everybody celebrates more. And just
just when you bring people around a dinner table and
you're drinking and you're eating, like good things happen.
Speaker 1 (07:58):
Man, people were smiling.
Speaker 2 (08:00):
I love being in the restaurant every night because I
got a great I got a great crew.
Speaker 1 (08:04):
With all my kitchens. My job is no longer to
oversee the kitchens.
Speaker 2 (08:08):
My job is to just make sure everybody that comes
to that restaurant is feeling the vibes, feeling, is having
a good time.
Speaker 1 (08:14):
I touch guess in.
Speaker 2 (08:15):
A way that I don't think anybody else does. I
see everything I know how to enhance their experience, and
most important to give give my reason to come back
for more.
Speaker 1 (08:23):
Look at that, you know, Josh Capon talking about that,
and I know it's true because I've been in his restaurants.
And then you know, we had Mario Carbone here the
other day. He talked about his show that his restaurant's
put on the best it's but it's all it rolls
into the same vibe. So you take Gandhi out for dinner. Good,
she of course of Indian descent. She's Indian. You know,
we go out to like Tamarind or some great Indian
(08:43):
restaurant in town, and you can see as she's chewing,
she's tasting, she's tasting her so oh, she's sad.
Speaker 4 (08:51):
To me, it's a love language in itself.
Speaker 5 (08:53):
I love food, and I think that there's so much
you learn about a culture through their food. That it's
so important to try food from other places is because
you will learn about the people through that.
Speaker 1 (09:02):
You're crazy, Danielle from the Bronx Italian American. Yep, you
don't call it gravy, do you know? Okay, one of.
Speaker 2 (09:11):
My biggest gifts is the chef that you just mentioned,
is I have a big influence, especially on younger kids
that don't like to eat like the you know, the pizza,
bagels of cream, cheese, hot dogs.
Speaker 1 (09:20):
I have a way to encourage or.
Speaker 2 (09:21):
Get kids to taste things that they normally wouldn't and
the parents are in awe of it because I think,
like you said, food is part of.
Speaker 1 (09:27):
How do you do living? How do you do that?
Speaker 2 (09:30):
I'm a chef, so I think I say, you know, listen,
this is what I do for a living, Like trust me,
and I get kids to tastings that they normally wouldn't
and break down some barriers because my mom and dad
tell you to taste it's like this, they're not going
to listen to them.
Speaker 1 (09:40):
And I think a lot of.
Speaker 2 (09:41):
Kids who are going overseas now for broad programs like
I'm like, immerse yourself in the culture, like taste of food,
because wherever you go, food is such an important part
of it.
Speaker 1 (09:50):
I traveled. One of my biggest you know, culinary educations
came when I traveled abroad when I was younger.
Speaker 2 (09:55):
My dad encouraged me to leave the nest, so to speak,
and I got into cooking to travel when I travel
through Germany, Italy, Spain in France for a year and
a half I learned a lot about myself, but I
also learned a lot about food and just ingredients and culture.
Speaker 1 (10:10):
And I think it's one of the greatest things we
have to offer.
Speaker 3 (10:12):
What made you fall in love with it, like in
the first place, like with cooking and stuff like that.
Speaker 1 (10:17):
How did you get the fever, Josh? I got the
fever for the flavor of them right now. Listen. First
of all, I like to eat. I'm not going to
hide it. I grew up a husky kid like I
just like to eat play.
Speaker 2 (10:29):
I like to eat good food, and I used to
play around the kitchen and I complained about my mom's
school lunches one too many times, and she pretty much said, if.
Speaker 1 (10:36):
You kids, make your own lunch.
Speaker 2 (10:40):
And you know, all of my early jobs, I worked
in a bakery where I gained twenty pounds I never lost.
Really not a great job for a husky kid to take.
In high school, I was a mus boy, it was
a line cook, I was a dishwasher. But I just
think there's something very very genuine about it. Again, you
give somebody a plate of food, there's no way you're
not going to put a smile on there. Whether it's
a Burger or something fancy. How okay, Scary Jones everybody
(11:02):
fives club member, one of my favorite people on the.
Speaker 1 (11:04):
Face of the earth. Do I need? How do I
get a membership to? Uh? You just take Elvis, Elvis.
You're just it. Oh, I'll tell you what Elvis Elvis.
You want it? You want to finally belong Elvis.
Speaker 2 (11:15):
I will give you a membership to the hottest membership
culinary driven club in New York City if if you
show up on Tuesday night to come see Tim Young
with Scary and the crew, oh, the piano guy.
Speaker 1 (11:27):
Yeah, and he is unbelievable. He is extravacy is going, Yeah,
he is. He's here. Book table. I can't go to
one about VIP members. You got understand is there're a
membership above his membership for you if you if you
give me that one, I'll be there to We like
to treat all of.
Speaker 2 (11:42):
Our members as saying but no, no, just at the
Scary Elvis. You can be slightly ranked above him. But
I think you sid come see, come see Tim Young
on Tuesday night and this guy is just an absolute blast.
It's kind of what the club is all about. Comfort dinner.
Then come downstairs to Cattail our lounge for for a
real good tame. You you're to good tach.
Speaker 6 (11:59):
I recently hope up Capon's Chop House at the Riverside
Square Mall in Hackensack.
Speaker 1 (12:03):
How did jar Rule get involved in that project? Jah Ru? Yeah,
Ru is always long time. Jar Ru's my guy. Listened.
Speaker 2 (12:11):
Jar Us is a legend in himself. We've become dear
friends over the years. We've always supported each other. He
has his new whiskey, ambert Ople and so it was funny.
We're having a conversation at Cattail at fly Fish Club
and I mentioned we were taking over the former space
which was Ltbor and Grill. He said, Dude, that was
one of my favorite restaurants. I live in it lives
in Jersey in that area. And I said, you want
(12:32):
to get involved. He's like yeah, and he followed up
with me and we became partners and he's there probably
once a week.
Speaker 1 (12:38):
You know what's great about jos is he just gets it.
You know what. You got to respect somebody like I'm
sure Elvis.
Speaker 2 (12:43):
Wherever you go, people recognize you, and people want to
say low and people want to take a picture, and
they want to be part of your history and of
your journey, and it's always it's always important to remember
like you got, you got to embrace that. And Jah
is always great whenever he's at the restaurant, whoever it
is that wants to say, loo, take a picture, which
you might have me birthday.
Speaker 1 (13:00):
He's wonderful.
Speaker 2 (13:01):
He's brought energy to the restaurant as well, and he's
just a great dude and really happened to be partners.
Speaker 1 (13:06):
Well, how come I cant be a partner with you.
I'm a partner with everyone else right at check bit boy, Okay,
I'm not going to tell you what you're winning from Josh,
but you're winning something if you're calling one hundred now, Diamond,
Oh Diamond, Yeah, can you take call it one hundred?
We're giving away something from Josh eight hundred two four
to two zero one hundred. Thank you, Diamond. I love you.
This is a good one. If I was you, I'd
(13:26):
start calling it right now.
Speaker 3 (13:27):
Yeah.
Speaker 1 (13:28):
Yeah, don't. I mean, go ahead, break a finger, just
get it done, shall we do it? Ask a chef
Josh Cathan. He's been chefing officially for thirty something years. Oh,
ask a chef straight in eight oh I got a
good one. Okay, what is it? Okay? So you're constantly
(13:51):
back there slicing, dicing, mincing. You've got sharp knives right right? Yes,
he's a piece of you ever made it into a dish?
Speaker 4 (13:59):
Good question?
Speaker 2 (14:00):
Can I plete a fifth on that one? The answer
is no. But you know what's worse than that? Has
a piece of a band aid ever made into The.
Speaker 1 (14:10):
Answer is new my friends right to talk to me
after the show. In spring Cape, Ponsberger is opening a
beautiful premise. Hey, ask a chef, Danielle.
Speaker 3 (14:21):
Okay, so do chefs really get upset if we alter
what we're ordering from the men? You like, I say
all the time, hold the sauce or hold the mail.
Speaker 1 (14:32):
No cilantro.
Speaker 2 (14:33):
Yeah, do you go the other chefs other chefs would
not like to answer. I A'm about to give you,
but I'll do whatever you want. I just want them
eight to please and make you happy at the same
time at the same time trust the chef.
Speaker 1 (14:44):
Like one of my biggest pet peeves is when somebody orders.
Speaker 2 (14:46):
A salad no dressing, and then they sit there and
they take every piece of let us and dip it
into the dressing. I understand you don't might not want
a lot of dressing, so maybe light dressing. But there's
something magical when you toss the greens in a bowl
with the dressing and they're all just perfectly coated.
Speaker 1 (15:00):
That's why you go to a restaurant.
Speaker 2 (15:01):
I had a woman the other day that brought in
her own bottle of some some skinny version of addressing,
and I said, listen. She said, well, there's no sugar
in here. I said, there's no sugar in my dressing.
There's also eighty five ingredients that I can't read on
your dressing. So I do stay trust a chef. I
understand maybe you don't want look my wife. Yeah, no gluten,
no dairy, no butter. I respect those things. But I
will work with you to make whatever you want, how
(15:23):
you want it, absolutely delicious.
Speaker 1 (15:24):
That's so.
Speaker 2 (15:26):
Yes, I am a very listen I'm a very accommodating chef,
and not many people, a lot of people with their
way of the highway, I do not believe in that
philosophy at all.
Speaker 1 (15:35):
Like Scotti Bee, for instance, he sometimes you order a
steak and order a ketchup. By the way, I like
stick on my ketchup. Yeah, I said it on live
radio Scotti not alone. Yeah, always ketchup on meat. Yeah,
all right, all right, hey ask a chef Gandhi.
Speaker 5 (15:49):
Okay, you earlier talked about respecting a burger and the
things you need to do to respect a burger.
Speaker 4 (15:54):
How do you disrespect a burger?
Speaker 1 (15:57):
Peapple on it? Listen.
Speaker 2 (16:00):
I think you don't want again. You don't want to
kill it? You do, you don't want to, you know,
I don't want dry. I think sometimes the top things
can get a little too crazy. But you know, there's
no wrong way to eat a burger as far as
I'm like that.
Speaker 1 (16:13):
You know, when I eat a burger, I just turn
it upside down because the taste hit your tongue differently
from the condiments from the top versus the bottom. Just
a little screwed up. It's usually when I'm start supposed
to eat sushi. When you eat the geary pieces, you're
supposed to turn it upside I ate sushi wan fingers,
and people are just going, no, you're supposed to, So
you're supposed to.
Speaker 2 (16:29):
That's why we give you a little You come to Eto,
which is our Omakazi spot in Tribeca, one of the
greatest Omo spots.
Speaker 1 (16:34):
Omakazi spots in the city of not the world. You
get little finger wise where you clean your fingers.
Speaker 2 (16:38):
It's meant when you pick up a piece in the geary,
which is the fish served over the rice. If you
try and pick it up with chopsticks, more often than not,
it's going to break and fall apart. It's meant to
be eaten with your fingers if you want it, and
then in your mouth.
Speaker 1 (16:52):
One always do I use the chopsticks to when I
go to the bathroom to put my thing in and
out of my pants. Scary as a chef with Josh
k have you.
Speaker 6 (17:00):
Ever been out to eat at a restaurant and said,
oh my god, this is so good, I'm mistealess for
myself and put it on one of your menus?
Speaker 1 (17:06):
Why doesn't Scary get this own microphone? Because of questions
like that.
Speaker 2 (17:12):
Answer, The answer is a thousand percent yes, And imitation
is the biggest form of flattery. Listen, noble, come on,
who doesn't have creamy spicy rocks up on the menu
or the yellow to alipinio like, if you're gonna do it,
obviously show a little respect to make sure you do
it as good, if not better, than the original.
Speaker 1 (17:30):
One more question, ask a chef, have you ever done
it in the kitchen? Oh, we're not at home. We're
not at home at the restaurant. To plead the.
Speaker 4 (17:38):
Fifth, the fifth here, I enjoy that Oka.
Speaker 1 (17:44):
Saying call is gonna win something. Hold on, it's our friend, Chris. Chris, Hey,
Chris West Milford. You know what you could roll on
into Uh, have dinner over at Josh Capon's restaurant. You're
not far there every every Monday. Wait, will you wear
every Monday? I mean now like down by the Riverside Square,
(18:06):
the shops Riverside, you're there every Monday. Chris, I want
you to tell.
Speaker 2 (18:10):
Me the next that we're gonna we're gonna give you
a two hundred and fifty dollars certificate to enjoy yourself
at capeon Shop.
Speaker 1 (18:17):
Pals and and to go along with that certificate, there's
more in the limited edition.
Speaker 2 (18:22):
Yes, I have a limited edition capeon Shop house baseball cap. Hopefully,
hopefully we're gonna connect offline. We're gonna make this reservation
through myself, and I'm gonna hopefully be there to take
you on a culinary journey of a lifetime.
Speaker 1 (18:38):
D's gonna become a regular, and we got hats for
everybody about it. Oh my god.
Speaker 3 (18:43):
We have a rule.
Speaker 1 (18:44):
We have a rule of capeon shop house.
Speaker 2 (18:45):
You don't get a hat unless you come to the
chop house here at the Elvis Durancho Elvis your first
What co.
Speaker 1 (18:51):
Do you want? Yes, I'm going for green. I love
that might say that you're slogan on the back. What
did you say?
Speaker 2 (18:59):
A lot of times when people me a compliment, I
always say, what did you say?
Speaker 1 (19:02):
Scary Chris when you're eating you, when you're having dinner,
makesure you ask for a chef Capon to show you
where he did it in the kitchen. Let's make sure
we get her hold on. Congratulations, congratulations. I love the hats.
You say love with hats. Hats Hats.
Speaker 2 (19:21):
Hats. Hats are one of the greatest advertising promotions of
all time because people love a good baseball hat. Everybody
was on vacation this past winter and everybody sending me
pictures of their hats by the ocean.
Speaker 1 (19:31):
It's great hat, it's great branding. You'll see me in
a Capon's hat very soon. I always believe.
Speaker 2 (19:35):
I believe a kitchen and a and a and a
kitchen crew was similar to a sports team, and I
think it's really nice when everybody's wearing the same cap
back there and part.
Speaker 1 (19:43):
Of a team. I like that. So you know another
reason we love Capon's yes straight inning. He's got great energy.
I think the next time you're sick, we should just
have him fill in. Okay, maybe like the next ten minutes.
I think, you know again, we touched on that earlier.
Speaker 2 (19:56):
I think everybody needs to wake up in the morning
and say, you know what, I'm going to give out
some really good positive energy today because I think the
world needs more of it, and just show up. I
always say you're either an asset or a liability in life.
Everybody should be an asset. Bring something to the table,
no pun intended. Bring something to the table, but show up,
greet people with a smile on your face. Hey how
were you today? And don't just ask the question for
the sake of asking. You look them in the eye
(20:17):
and say, hey, how are you doing today? Because see
you gotta check it in on yours. Don't be an asked
and plight be appreciative.
Speaker 1 (20:23):
What he just said. That is Josh Capon on a cracker.
I like that I'm gonna ask you one more question
than we got to get it get out of you, right,
I'm not leaving. No, I have a lot of fun.
I'm got me at it bed at eight o'clock in
the morning. I'm not leaving. Here's my question. What is
is there? Or has there ever been a meal you
sat down and started eating and you actually got a
tear in your eye and you actually almost wept because
(20:46):
it just hit you so hard in the heart and
it was just perfect for that moment where you were,
oh tough one.
Speaker 2 (20:54):
I would I would probably say one of the greatest,
most memorable meals I've ever had in my entire life.
And it's not about the quality of the food of
what you're eating, it's where you are. It's not surroundings,
it's the.
Speaker 1 (21:04):
People you're with.
Speaker 2 (21:05):
When I traveled abroad and my dad would come visit
me a couple of times and take me on these
little like little voyages, and we went to Lake Como,
log of the Como, and there was a restaurant in
the middle of the lake on an island called Isla Deacomonici,
and it was the same.
Speaker 1 (21:19):
Menu for one hundred years. And I could take you
the whole menu.
Speaker 2 (21:21):
It it's a six course menu, it's it's immaculate, and
I was fortunate to have that meal my dad, which
one of the greatest dining memory memories of my life.
And he's along with me, which is great because I
have so many memories to keep me going. But I
took my wife there when we got married on her honeymoon,
and I remember saying, I'm gonna start crying in the second.
I remember sitting down my wife and just having flashbacks
of being in the same place with my dad. Wow,
(21:42):
And it was like it just it just came full
circle and I'm a mess over here right now. To me,
it's again, it's what food. It's how powerful food can be.
And it's not about it could be a burger. It
doesn't have to be fine dining, it doesn't have to
be fancy. But here I am sitting here at my
wife and I have pictures of both occasions with the
same staff that was there before.
Speaker 1 (22:01):
Wow. And to me, it was magical. And unfortunately that
restaurant's not there anymore.
Speaker 2 (22:05):
But when people used to ask me one of my
favorite night experiences is that one.
Speaker 1 (22:08):
We all have a favorite one, but you're right, it
could be okay food, but it's the people you're with
and what it's all about. That's what it's all about.
Josh Capon excellent. Thank you so much for being here today.
Is it really over? Do I have to leave?
Speaker 2 (22:24):
The first of all, thank you for having me. And
I gotta tell you, guys have a wonderful thing going
over here. The energy you guys have in this room,
and you've been doing this for thirty plus years and
this is your family and it's a lot of fun,
and you guys have a great job and much respect
and love for what you guys do and bring to
the world.
Speaker 1 (22:35):
Josh Capeon, everyone look it up. He's got restaurants all
over the place. He's littering the world with his restaurants
and they're fabulous. So go check him out.
Speaker 2 (22:42):
Josh Capeon, chop out soon, say Elvis Deray. When you
walk on the door and something special will happen, you'll
kick your ass right out.
Speaker 1 (22:51):
Quite the contrary, we will take it. Thank you. Josh
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