February 7, 2024 • 6 mins
This is a bonus clip of my conversation with Roy Choi. We talk about old and new wave of dining and the quality of produce in each region and the world.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
With a recondre. I only got into like following the
food scene recently just because I didn't have any money
until recently, So like I couldn't eat at a nice
restaurant until.
Speaker 2 (00:16):
Now, you're making enough for lost time. I see that
you're not gonna that like fucking bowling things, man, but
you're at the best of the vest.
Speaker 1 (00:26):
You know what chef Renee told me when I went
to Noma, He said, he goes, when I started fine dining,
was only elderly people showing up. It was white tablecloths,
and it would be like old white dudes in like
double breasted brass button suits eating like like you were
(00:47):
just cooking for like the Duchess of Whales or whatever.
So he's like, I'm so fucking happy to be alive
in this era where there's it's like you say, people
showing up in short I was just like this he
goes where people are like youth culture is invested in
food and in chefs. He's like, I could have never
predicted that it was so up its own ass and
(01:08):
pretentious and stuffy when I started. I'm like so happy
to see this new wave of like punk rock kids
actually giving a fuck about food and fine dining and
not seeing white tablecloths everywhere. And I was like, oh,
I never even thought about that because I've only only
got into it recently and only experienced it really in
Los Angeles. Yeah, just starting for in this new form.
(01:32):
So the new form to me is the norm and
the old guard. These like New York Times guys and
Michelin Star guys and stuff like that I never experienced.
So like, to me, it is all these I guess
I'm on the I just turned forty, so maybe I'm
on the cusp of seeing that old wave and that
(01:53):
old guard, the gatekeeper kind of guard, versus this new wave.
So to me, all the best restaurants in the like
LA is like the fucking gold Star. And also, I
will say this, I just moved back to New York recently,
and there's great New York restaurants. Not saying there's great
restaurants throughout the world.
Speaker 2 (02:11):
So there are great great New York, great chefs in
New York, in Brooklyn and all throughout this you know,
lower Lower East.
Speaker 1 (02:17):
Side, Yeah, and even and and and what the fuck
I just went to Aaron Franklin's in Austin, Texas, Like
all over there. If you look, if you want to
find a great chef, you're going to find great talent
scattered throughout the world in all industries. But I will
say the quality of produce, quality of vegeted fruits, vegetables
and meats out here in California is not only way
(02:40):
better than New York, I feel like it's like better
than most cities I've been to in the world. And
I noticed it in La and San Francisco, like it's
the most robust and in good plants mean good animals.
If the plants are happy, the animals are happy, it's
the best quality I've noticed that after living here fifteen
years and moving back to New York recently. There's just
(03:01):
nothing like a fucking strawberry or tomato out here. Then
almost anywhere Australia is pretty good. When I went to Sydney,
it was pretty fucking good, pretty pretty on par. But
like I think it's funny that you everything you're telling
me about like this old guard is like shocking to
me because in my mind it's the opposite, like La
holds it and just all throughout California and San Francisco too,
(03:22):
and and actually West Coast I would say, like Seattle, Vancouver, Seattle, Portland, SF, LA.
The quality of ingredients is unmatched almost anywhere I've eaten
in the world.
Speaker 2 (03:35):
Yeah, I mean, California's probably got the best produce in
the world. Maybe, like you know, Sydney's great Australian. I
think maybe the Mediterrane, like Greece.
Speaker 1 (03:44):
You know. Yeah, I just ate my way through Greece
and Italy and and and had some fucking killer meals
in Spain and France. And I've had some killer fucking meals.
Speaker 2 (03:51):
But the produces but I like, like.
Speaker 1 (03:53):
It's also very hit or miss. But I will say
this about Spain and France. Those servers don't go fuck
about you man. They're rough, and that is that that
taints the experience.
Speaker 2 (04:04):
Like I remember, but then they're not working for tips.
Speaker 1 (04:08):
I remember asking somebody in Madrid. I was like, does
this have cheese in it? They were like, look, I
don't know if it has cheese in it, and I
was like whoa. I was like, dude, I just don't
want to fart later I'm not here. Sorry, I didn't know.
And then the rest of your meal you're like, fuck,
you can't even enjoy it because you're like you just
got scalded by I had this bartender. I was just like, hey,
can I get one more glass of wine in Madrid?
And he's like nah, and I go why, He's like,
(04:30):
we're closed. I was like, it's eleven thirty. I thought
you close at twelve and he's like, oh, I'm closing now.
And I was like, well, you didn't even call last call.
He's like, I don't need to. And I was like,
I just want you to pour me. Why just pour me?
The why? So that shit taints how I feel what
I'm meaning. I wish it didn't, but I'm thin skin,
(04:52):
I'm sensitive, so me too.
Speaker 2 (04:53):
It happens in Asia too. Like people are tough everywhere
around the world except which is weird, Like you know
because us in America we think we're the t office,
but like, you know, we're actually really kind to each
other in these kind of social environments you know, around
the world, like they're really tough, really tough, you know,
and then and then you have to and the thing
the culture is like, you know, my wife's from Koreas,
(05:13):
so it's like I have she always like she kind
of hits me in like the small the back when
I'm being too nice at a like a Korean restaurant
or something. She's like, you got to give it back,
like the same you gotta go back with the same
energy or else they don't respect you. So the problem
is they don't respect you. So if you give it back,
then they're okay, okay, then they're down for the you know,
(05:34):
the joust.
Speaker 1 (05:35):
I will say the first time I ate that Super
Bowl Jeep, I was like, ship, are they mad at me?
Speaker 2 (05:40):
I'm not mad?
Speaker 1 (05:41):
Like, what do you want? I was like, whatever you want,
I'm sorry.
Speaker 2 (05:45):
No, you got to give it back. But yeah, fine
dining used to be like going to the opera. That's
basically what it was. And right.
Speaker 1 (05:55):
Special in guys that came up in that opera. Yeah,
fucking ship the motherfuckers give and your ship.
Speaker 2 (06:00):
Especially in Europe, it still existed. Yeah, it used to
be like that, and that used to be what was
considered fine dining. And uh man, I'm so glad that Arizona.
Yeah that ship, yeah, that ship
Speaker 1 (06:16):
With Eric Andre
With a recondre. I only got into like following the
food scene recently just because I didn't have any money
until recently, So like I couldn't eat at a nice
restaurant until.
Speaker 2 (00:16):
Now, you're making enough for lost time. I see that
you're not gonna that like fucking bowling things, man, but
you're at the best of the vest.
Speaker 1 (00:26):
You know what chef Renee told me when I went
to Noma, He said, he goes, when I started fine dining,
was only elderly people showing up. It was white tablecloths,
and it would be like old white dudes in like
double breasted brass button suits eating like like you were
(00:47):
just cooking for like the Duchess of Whales or whatever.
So he's like, I'm so fucking happy to be alive
in this era where there's it's like you say, people
showing up in short I was just like this he
goes where people are like youth culture is invested in
food and in chefs. He's like, I could have never
predicted that it was so up its own ass and
(01:08):
pretentious and stuffy when I started. I'm like so happy
to see this new wave of like punk rock kids
actually giving a fuck about food and fine dining and
not seeing white tablecloths everywhere. And I was like, oh,
I never even thought about that because I've only only
got into it recently and only experienced it really in
Los Angeles. Yeah, just starting for in this new form.
(01:32):
So the new form to me is the norm and
the old guard. These like New York Times guys and
Michelin Star guys and stuff like that I never experienced.
So like, to me, it is all these I guess
I'm on the I just turned forty, so maybe I'm
on the cusp of seeing that old wave and that
(01:53):
old guard, the gatekeeper kind of guard, versus this new wave.
So to me, all the best restaurants in the like
LA is like the fucking gold Star. And also, I
will say this, I just moved back to New York recently,
and there's great New York restaurants. Not saying there's great
restaurants throughout the world.
Speaker 2 (02:11):
So there are great great New York, great chefs in
New York, in Brooklyn and all throughout this you know,
lower Lower East.
Speaker 1 (02:17):
Side, Yeah, and even and and and what the fuck
I just went to Aaron Franklin's in Austin, Texas, Like
all over there. If you look, if you want to
find a great chef, you're going to find great talent
scattered throughout the world in all industries. But I will
say the quality of produce, quality of vegeted fruits, vegetables
and meats out here in California is not only way
(02:40):
better than New York, I feel like it's like better
than most cities I've been to in the world. And
I noticed it in La and San Francisco, like it's
the most robust and in good plants mean good animals.
If the plants are happy, the animals are happy, it's
the best quality I've noticed that after living here fifteen
years and moving back to New York recently. There's just
(03:01):
nothing like a fucking strawberry or tomato out here. Then
almost anywhere Australia is pretty good. When I went to Sydney,
it was pretty fucking good, pretty pretty on par. But
like I think it's funny that you everything you're telling
me about like this old guard is like shocking to
me because in my mind it's the opposite, like La
holds it and just all throughout California and San Francisco too,
(03:22):
and and actually West Coast I would say, like Seattle, Vancouver, Seattle, Portland, SF, LA.
The quality of ingredients is unmatched almost anywhere I've eaten
in the world.
Speaker 2 (03:35):
Yeah, I mean, California's probably got the best produce in
the world. Maybe, like you know, Sydney's great Australian. I
think maybe the Mediterrane, like Greece.
Speaker 1 (03:44):
You know. Yeah, I just ate my way through Greece
and Italy and and and had some fucking killer meals
in Spain and France. And I've had some killer fucking meals.
Speaker 2 (03:51):
But the produces but I like, like.
Speaker 1 (03:53):
It's also very hit or miss. But I will say
this about Spain and France. Those servers don't go fuck
about you man. They're rough, and that is that that
taints the experience.
Speaker 2 (04:04):
Like I remember, but then they're not working for tips.
Speaker 1 (04:08):
I remember asking somebody in Madrid. I was like, does
this have cheese in it? They were like, look, I
don't know if it has cheese in it, and I
was like whoa. I was like, dude, I just don't
want to fart later I'm not here. Sorry, I didn't know.
And then the rest of your meal you're like, fuck,
you can't even enjoy it because you're like you just
got scalded by I had this bartender. I was just like, hey,
can I get one more glass of wine in Madrid?
And he's like nah, and I go why, He's like,
(04:30):
we're closed. I was like, it's eleven thirty. I thought
you close at twelve and he's like, oh, I'm closing now.
And I was like, well, you didn't even call last call.
He's like, I don't need to. And I was like,
I just want you to pour me. Why just pour me?
The why? So that shit taints how I feel what
I'm meaning. I wish it didn't, but I'm thin skin,
(04:52):
I'm sensitive, so me too.
Speaker 2 (04:53):
It happens in Asia too. Like people are tough everywhere
around the world except which is weird, Like you know
because us in America we think we're the t office,
but like, you know, we're actually really kind to each
other in these kind of social environments you know, around
the world, like they're really tough, really tough, you know,
and then and then you have to and the thing
the culture is like, you know, my wife's from Koreas,
(05:13):
so it's like I have she always like she kind
of hits me in like the small the back when
I'm being too nice at a like a Korean restaurant
or something. She's like, you got to give it back,
like the same you gotta go back with the same
energy or else they don't respect you. So the problem
is they don't respect you. So if you give it back,
then they're okay, okay, then they're down for the you know,
(05:34):
the joust.
Speaker 1 (05:35):
I will say the first time I ate that Super
Bowl Jeep, I was like, ship, are they mad at me?
Speaker 2 (05:40):
I'm not mad?
Speaker 1 (05:41):
Like, what do you want? I was like, whatever you want,
I'm sorry.
Speaker 2 (05:45):
No, you got to give it back. But yeah, fine
dining used to be like going to the opera. That's
basically what it was. And right.
Speaker 1 (05:55):
Special in guys that came up in that opera. Yeah,
fucking ship the motherfuckers give and your ship.
Speaker 2 (06:00):
Especially in Europe, it still existed. Yeah, it used to
be like that, and that used to be what was
considered fine dining. And uh man, I'm so glad that Arizona.
Yeah that ship, yeah, that ship
Speaker 1 (06:16):
With Eric Andre
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