April 17, 2020 • 40 mins
Food 360 Live with Chef Aarón Sánchez
In this first episode of Food 360 Live, award-winning chef, TV personality, cookbook author and philanthropist Aarón Sánchez join hosts Marc Murphy and Emily Karpin. They discuss life during quarantine, their culinary adventures over the years, the impact of restaurants during the pandemic and get to the bottom of what it’s really like to work with Gordon Ramsay on FOX's hit culinary competition series MASTERCHEF.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Hey, it's Mark Murphy and welcome to the first episode
of Food three sixty Live with Me. On the mic
is Emily Carpin, who some of you might know as
Little Story Befo if you follow me on Instagram. She's
my director of communications and co producer and now she's
going to host the show with me from Surfside Studios,
also known as where We're Quarantined. I'm honored to have
(00:25):
as my first guest a very good friend. He's kind
of like my brother. Chef her own Sanchez Arone. So
good to see you. So, how have you been during
this time? You're you're with? Are you with your son
right now? Are you with uh my good friend deal Mario. Yeah,
I'm with my uncle right now and uh he and
I are, you know, quarantine, But we're cooking a bunch.
(00:48):
I'm spending every weekend that I can with my son,
so I share him with his mom who lives out here.
So I was out here initially to shoot Master Chef uh,
and we got through a portion of the shooting, but
we weren't able to complete it. So yeah, so I
took advantage of if there's such a thing to taking
(01:09):
advantage during this time, but it was mainly just to
spend quality family time. So that's that's what I'm doing now.
That's awesome. So you guys are not shooting anything right now?
Did you finish the season? What do you were you
up to? No, we kind of got through midway. To
be honest, Um, you know, it was very disheartening because
you know, this is the cumbination of a lot of
people's dreams, as you know, being a judge on Chopped,
(01:32):
you know this is their moment to really sort of
fulfill their culinary dreams and aspirations. And the fact that
it had to fall short, Um, you know, it's disappointable.
We're all disappointed in many different obvious ways, you know.
So here we are, um, staying healthy, feeling strong, cooking
as much as I can. Look, I'm sure you are
(01:54):
cooking up a storm, and I just need to go ahead.
And I'm saying, Emily's marked not driving you crazy. I
will just you know, we've been work partners for over
eight years now. I have never lived with him, so
it's been it's been an adjustment where we travel a
lot together. So you know, he can cook, I can drink,
(02:17):
I make fun videos. We have a good time. So yeah, yeah,
I guess it's all good. We're surviving. We're thing. Look,
we're doing a lot better than a lot of people.
A lot of people are really struggling right now. We're lucky.
We have enough food where everybody on our side is healthy.
And I hear it on your side as well, And
I think that's you know, the richest man is the
man who has his health, they say, right, isn't that
some type of saying I'm not very good going to
(02:44):
also good friends around you and people that you love,
And I think this is an opportunity to really sort
of have all those silly conversations that we never afforded
the time to have, you know. And I think, well,
I was I was going to ask you, like, have
you have you found something that you're doing now that
you probably could have done before? And uh, and you're
gonna keep doing later? Like I mean, I for myself,
(03:05):
I had I had drinks with a friend of mine
who lives in Rome the other day on FaceTime, and
I was like, wait a minute, why don't I do
this all the time? Yeah. I took advantage of talking
to a lot of my family that lives in Mexico
and um, you know, making sure that my Spanish is
sharp and and and all that good stuff. So I've
been doing I've been doing that and that's been very fulfilling, um,
(03:27):
you know, and and trying to make sure that I'm
rescuing I'm rescuing old school recipes, like you know. I
think you know you and I have been cooking for
a long time, and you have this catalog of recipes
and it's like I was just going through my computer
and finding all these things and I'm like, wow, you know,
let's let's make that again and let's see how it takes.
It's a good idea. Yeah, So that's something that I've
(03:51):
been really brilliant too. Emily had a question for you.
She's gonna ask you a question first. I have I
have one question before we move off of Mastership. I
just need to know about Gordon, Like, tell me what's
he really like? Hasn't like, are you in touch with him?
See one of your FaceTime partners, what's happening. That's a
great question, Emily, And I think, you know, apart from
(04:12):
him being an unbelievable chef, I think he's one of
the most misunderstood people and also beloved at the same
time he has point the reputation, I'd say, yeah, you
know what. And the thing is that I think Mark,
you can definitely identify with this. He was brought up
in Europe, you know, so the way that people are
brought up there and people standards and how they're trained
(04:34):
and go to school is very different from the States.
So when he seems to be a little bit aggressive
or a little bit um trite with the way that
he teaches, that's the way he was taught. So people,
you know, I think a lot of times here in
the States we do a little too much coddling where
he doesn't subscribe to that way of thinking, you know.
And that's that's a big part of the way that
(04:56):
he was praying, and that's the way that he teaches.
But he's one you know, you and I were raised
a little on the old school side. I'm I think,
who is the chef at Patria when you were there?
Um this? And we we have some great stories. You're
talking about working to the bone, and I mean I
was working in France as well, and you know, you
you come up, you come up for air and you're like,
(05:17):
what just happened? To me, I was working for three years. Um,
but yeah, no, I'm sure that Gordon. I mean, Gordon
obviously an amazing technician. But I have to say, one
of the funniest things I love is I see sometimes
you guys do and I don't even know where they live.
It's on your Instagram or whatever. There was one thing
when you were making a taco and You're like, what
are you making a spotted dick? What are you? And
you guys were going back and forth. So funny. But
(05:40):
you know what I saw through that. I mean obviously
your talent as a chef and his talent, and but
the comedic aspect of your relationship together is something that
I didn't see until I saw that video. Yeah, you know,
it's you know, I'm thank you for taking notice about.
But you know, one of the things that we've always
been very fortunate, uh un chopped, is that we all
(06:01):
cooked in New York. The majority of the judges there
are New York pay chefs, so we've had a really
close interaction from a professional level through us coming up
in the ranks. And when I got together with Gordon,
it was like I needed to prove myself to him
in certain ways and whether it was I was doing
a demonstration for the for the contestants, or just cooking
(06:22):
for him in general. So there was a little bit
of that, that sort of feeling out process, and it
took me about two good years. I can start poking
fun and giving him ship. You know, I know because
I was. I was talking to you before you went
to work over there, because I remember that time because
you obviously you went from from working obviously with me,
together with all of our our brothers and sisters are chopped,
(06:44):
and then you got the opportunity to go work with
Gordon and I. We were all very excited for you.
We are still, but I think we were all like, oh,
what's what is that dynamic gonna be like? Because you
can interview and you can talk to people, and you
can take a job, but this was a big one.
And you going and stepping into that arena that was huge.
And I gotta tell you, brother, I am so proud
(07:05):
of what you've been able to do over there and
what you're doing. It's just it's it's beautiful. I mean,
as you said, the show unfortunately it didn't finish, but
the inspiration you're giving chefs and inspiration that you're giving
other people is uh is you know, I think we
all do that on television, and I think it's a
great it's a great thing. Yeah, you know, and one
of the things that I Emily, you know, you can
(07:26):
totally relate to this in this in the sense that
you know, your job is so multifaceted, and you know,
we as chefs try to not become better businessmen and
people that are voices for our cuisine and now we're
philanthropists and we're doing all these different things with the
one biggest difference I see between Master Chef and Shopped
(07:48):
and where I would hold Shop would sort of step
up the game, but kind of the framework of the
show doesn't allow it is that we mentor a lot
on Master Chefs, and the recent being is because these
are amateur and you guys are dealing with quote unquote
professionals and that's that's that's for debate. But uh, it depends,
(08:13):
it depends. But but you're absolutely definitely it's a it's
a different type of a show. But I do love
that you guys do the mentoring like that. And I mean,
I think there are shows, there are shows obviously on
the food network where that does happen. But it's absolutely
it's it's absolutely true that there's nothing better than mentoring
somebody and seeing them grow up. And when we saw
it with you know, you got this dishwasher who's a
kid working for you, and he's bust in his butt
(08:34):
and you're like, listen, why don't you come work guard
mag for a little while, and then we're gonna move
them to the hot side. And then you know, all
of a sudden, what have you done? You made a cook,
You made a cook, you made a sous chef. You
might have made a chef out of that kid, And that,
to me is something that's really really great about our businesses.
You can work your way up and it's a beautiful thing.
I also I also think, you know, being not a
chef but in this business for over eight years working
with you and getting to know you around. Chefs are
(08:58):
generous type of people, right like you give back. You
cook because you love it. You cook because you want
to feed people. And you know, other than mentoring, I
love that you Also you have a foundation right that
you can't you help hell the around Sanchez foundation. Tell like,
what's happening with that? What are you guys doing with youth.
How has it changed since this whole thing has happened. Yeah, well,
you know, thank you for bringing up the scholarship fun
(09:20):
You see, also have a scholarship fund. And the idea
is that, you know, when I started cooking, you know,
back in the day, like Mark and I, and I
just thought that was a huge disparity between Latinos having
leadership positions and kitchens. And I didn't want I didn't
want education to be the crunch for the obstacle to
obtain those positions. So, you know, as as we start
(09:43):
to reap the benefits our industry, I wanted to make
sure I didn't forget about how how generous it's been.
So I wanted to get back and plant the seeds.
So the crux of it, the genesis of the scholarship
is we identify young Latino Latino is from ages one
to five, give him a full ride to uh I SEC,
(10:06):
which used to be the French Culinary Institute in New
York City, and they're exposed to the best chefs and
colleagues that will enter with Mark and all everybody else.
And the idea is that they become eventual leaders in
the industry that that is. That is a beautiful thing.
And by the way, I had the the you know,
I'm super proud of you in in in in the
(10:27):
in the book that you wrote. First of all, i've
known you, okay, since it's been a long time. Aroun
and I know a lot about each other. But I
gotta tell you that I read your book when you
sent me the When you sent me the copy of
that book, I was I was super excited to get
it and I devoured it in like three days. And
(10:48):
I don't read very good yoke Okay, so this is
really tough for me, and I want everybody to know that.
I want everybody to know, especially Scott Conan. It was
not written in crayon? Ah, what does that mean? That's
a little inside Okay. Aside between the brothers here, we
have a nice little rapport between the cooking chef brother
(11:12):
uh fraternity. We could call me let me borrow your
book because I didn't get one, you know anything, she
can buy her own book. Um. Listen, what I think
was what I think it was great was really knowing
how much I mean, first of all, I always loved
too and I know you guys are really close but
I didn't know how close. And that book really brought
that through. But not only that is I've always known
(11:35):
you to be a gracious and such a such a well,
such a great rounded person, and I thought it was you.
But it has nothing to do with you. It's all
about your mother. She's the one who beat it into you.
I think. Isn't that what it come down to? In
the book woman Man and she she got, she made
some great kids and really talked to you a lot
of stuff, and and the love she gave you, the
way she did it well, from what I read in
(11:56):
the book, I gotta tell you, last time I saw
your mom, I gave her a hug and I was like,
you know, I just felt felt more important. And just
so everyone knows, we're talking about a Run's book. Where
I come from. It's a memoir, right, Yeah, it's a memoir. Yeah,
it's basically, uh an inspirational tale and also a cautionary tale.
You know, I wasn't always a good boy, uh As
(12:16):
if you could imagine, I can't, I can't. And I
had a lot of trials and tribulations. You know. I
dealt with divorce and there was some spouse of addiction
and tons of depression and you know, losing my father
and having uncertainty, and I wanted the book to be uh,
just some insight into it, you know, and and and say,
(12:38):
hey man, I'm not You're not the only you know,
young person out there dealing with it, you know what
I mean. We all go through our ship. And so
it was very It was a great perching exercise. It
was very third ceutic. It was really awesome to do it. Well.
I think that goes that goes back to your conversation
about mentoring, because I think if you're a young cook
and you're struggling, and you might be in a little
(13:00):
bit of trouble, because a lot of cooks are getting
in trouble because that's where we end up in the kitchen, right.
But I think that book really your your book, really
it was inspiring in the same way that you're mentoring
on television. Because somebody who might have a little bit
of depression, her parents are going through a divorce, so
they're having a little bit of a hard time. Reading
your book I think would give somebody the you know,
(13:20):
the the the energy or the want to go out
and fight and do it and make and make it
in this world. Yeah, Mark. And then one of the
things that I think, Uh, my co running Steph Ferrari,
who's wonderful. She's contributing writer and editor on life and
Time spelled Time like the Herb. She's wonderful. And I
(13:42):
just I wanted a woman to co write this book
with me because women play such a pivotal role in
my life, from my mom to my sister to my
DIA's two different chef makers I've had, and uh, she
did such a phenomenal job and I've One of the
things that we also covered that I think would be
an interesting topic to talk about is the idea that
(14:04):
you and I Mark were there at the inception of
the celebrity chef. You came, We came from being people
that were anonymous behind the scenes to starting to get
paid and being faces of brands and etcetera. You know,
and that was a very poignant time in our in
our in our industry. Well, I think it was. It was.
(14:25):
It was unchartered times. It was very very different because
it was like, you know, what what are we going to? Um,
you know, what's this gonna look like in the future.
And I think people are still trying to figure out.
I think you know your your boy Emerald was probably
the first real guy. He was. Now, by the way,
you guys are practically related. You guys are you guys
are good friends. And I know that for him, he
(14:46):
was the he was sort of the real he was
the real he was the first, he was the trailblazer.
Let's say, right, thing, but you have you have to
thank literally Emerald and in Gordon and for that matter,
forgetting us paid. They literally have set the benchmark on
(15:06):
how chefs are valued, how multi what reach we have.
And I think that's really important. You know, people are
so interested in the context of our lives outside the
kitchen now when that was never the case. Well, no,
I was just gonna say, I was just gonna say that,
you know what, during this time of what's happening, Who's
(15:30):
who's who are people watching on the internet right there
watching chefs cook. They're watching chefs, you know, give them
advice on how to cook beans, or how to use
that block of frozen beef at the back corner your freezer.
I mean, it's amazing to me that how, how how
our industry has just grown not only just brand representation,
but also right now, it's come to a point where
(15:50):
people are just being like, you know, even though so
many cooks and so many chefs are out of work,
which of course we feel for all of those people.
But if you go on on social media and you
look like every I mean all the people, everybody's talking
about what they're cooking at home. Yeah, everybody's at home,
and it's it's pretty it's pretty interesting. But I think
the one thing that after all this is over with,
I hope, I hope that a lot of the world
learned some lessons about, you know what, what's happening right now.
(16:14):
And I think one of the things to me the
the people in the service industry, the people that are farmers,
the people that are pulling the stuff out of the
ground and getting it to the market, and restaurant workers
and chefs and cooks. Look how important economically and obviously
physically everybody needs these people now the person stock in
(16:34):
the shelves that you know, I think before people were
sort of looking down on a lot of these professions.
Now they're the most important, but their essential workers now,
right that's how they've been categorized, which is what they've
always been. But you know, our society doesn't really view
them that way all of the time. Well now now
now I'm now I'm excited because I think it's like, Okay,
look how important these people are. I think it's super
(16:56):
cool that this is actually happening in the sense that
it's going to bring it and to elevate all those people.
And I think that, you know, it's it's it's all
tied together and in some way, and it's sort of
it's it's you know, I don't know, it's a lot
of stuff to no, no, no, I agree. I mean,
you know, we have our good friends over at Bolts
and Co. You know, Sarah Able and Full Balls. You know,
(17:17):
they're they're on the front lines with the Independent Restaurant Coalition,
you know. I mean, and just some of these facts
are startling. You know, the restaurant industry employees more people.
The only people that employ more people than the restaurant
business is the federal government. You know what I'm saying.
We're talking about eleven million people and that's just restaurant
(17:38):
employees through our industry. But then think about, like you
just mentioned all the different outlets, whether it's you know,
the farmers where it's the wine people, whether it's all
the people that help us, uh maintain our restaurants in
their livelihood. I mean, it's it's scary stuff. Now I
want to switch, you know, I want to switch gears
a little bit. I was watching your instagram as we
(17:59):
were just talking about chefs are watching chefs instagrams and whatnot,
and and we've been doing a couple of things together
live where we carved the chicken together the other day.
But for Easter, you've made short ribs. And I loved
watching that video, especially when your hand went in and
threw all those chilis right right in there. You had
so many chilis in there, and it looked so good.
(18:19):
Uh so why did you choose Why did you choose
short ribs for Easters? That is that what you could
find here? Well? Yeah, to be very available for you
around because exactly no, you know what, it was crazy like,
you know, because we've been quarantined. One of the things
I do in the morning and I try to take
do some physical activity. So hold on, I'll show you
(18:40):
something cool. Oh are you are you gonna? Are you?
Are you demonstrating? Await? Yeah, this is this is swabby tail. Okay,
so so I don't know. Now go now, we're looking
for you. He's he's he's bench pressing. Um, it looks
like the the laundering to church. Does that what that is? Yeah? Yeah, yeah,
(19:01):
So every Mexican always uses swabby tail on their laundry
so we smell clean. So I'm using this as a
straight up curl machine. Anyway. You know the other thing
I noticed in your video. You know the other thing
I noticed in your video up against the wall, I
saw a glance. You have a row of cholula and
all the different flames. Are you are you? Do you
(19:24):
work with cholula? Or why do you have so many
lula in the in the house? Oh man, that's an
interesting question. I'm happy that you brought that up. Mark.
I just want to go is my favorite hot sauce around?
Just put it out there. It is the perfect combination
of flavor and heat. I'm just throwing out You've never
(19:47):
said that before, but it totally is. And yeah, so
I have a lot of my favorite little weapons. I
have my Caska cheese in the fridge. I'll use that
a lot, obviously. And while we're you know, at the
end of the night, just to go to sleep. I
take some cuss I ort to keep you know, finished
a minute. These aren't brands that you might be working with,
(20:09):
are they buy? Any chance? I don't know what you're
talking about the subject. Actually, now you know now that
you are cooking, you're cooking at home a lot more right,
which you know we always get that question. Just actually
cook at home and Mark doesn't as I'm sure you
do because you guys you love it. But is there
anything that you've learned during quarantine that you may be
(20:29):
about yourself about cooking and greening? You thought you liked,
you didn't like any what's what's happening? Well, you know
it's interesting, Emily, you know. And I'll ask you the question.
Maybe you can answer to after I answer your question. Okay,
first of all, I'll ask you a question and then
i'll answer your mine, so we'll get no. I'm just
saying someone that's outside of the you know, you learned
(20:50):
the chef world, but you're not a chef. How have
you seen um, how have you seen the industry? And
any one? Are the hopeful things that you have seen
during this time? Like? What are some positive things? Because
I've read some stuff as of late, like you know,
we're going to go to disposable menus and now you know,
as a gradual process, you know, to get us back
(21:12):
into some sort of semblance of order. And it's to
be interesting to hear what you have to say about it.
That's a very interesting question around. Um. Yeah, I mean,
I think it's definitely changed our industry completely. Right. We
we come from a place where we want to always
gather and go out to dinner and eat, and now
we can't do that. So I think that what I've
(21:33):
what I've learned about I know, is that our industry
or like like I said, some of the kindest people
and the most charitable people that we know. So I
think that the restaurants like eleven Madison Park and those
high end restaurants that are now becoming using all the
vegetables and becoming essentially like a grocery store. I think
it's going to change the way we view some of
(21:54):
the restaurants. But I also think that it's great that
in this time that they can kind of maneuver what
they do to help where we are, which I think
is important. I think a lot of industries just stop
and as many restaurants that have sadly closed and will
hopefully reopen after. There's also a lot of them have
that have pivoted to kind of go with the time
that we have now, and I think that that's really important.
(22:17):
I think that it's a key thing for for business
to recognize and to notice that we can be flexible
and we can change and continue to help the environment
what we're doing and the people that work with it.
So yeah, like sort of like give you some Jamie
Jamie b Sinet and UH and and Ken Oranger. Have
you followed their Instagram? I think they're they're feeding all
of Yeah, every doctor in Boston right now. Those two
(22:38):
guys are just killing it up there. They've taken their
restaurants and they're like, just okay, we're feeding everybody. I was,
those guys are amazing, I do. I spoke with Michael
Simon the other day and you know, um taking this
opportunity obviously to connect with everybody, and he bought up
a very interesting point. He said that through this time,
(22:59):
it is is most aware that we need to have
UH systems in place if this happens in the future
and it doesn't have to have a pandemic around it.
What happens if you have a long term employee that
has been that's older, that got sick or somewhat, you
know what I mean, that's something that's the restaurant. Forget
about insurance and forget about work scomp and all that.
(23:20):
But what can we do? You know what happens if
the gas goes off? You know, you know what I mean, Like,
what are the what are the things? Is there a
fund that we're dipping some money into that that's our backup.
We gotta take care of each other. It's taking care
of each other, I think in a lot of ways.
And by the way, you mentioned Michael Simon, and I
gotta tell you he's doing the world dis service. I mean,
(23:41):
every night he's home and he's cooking, and he's showing
the world an easy, simple recipe anybody can make. And
you know what I love about him, And his voice
is very soothing, his laugh, but he's he's so soothing,
but it also just makes it so approachable. And uh
and and he's he's you're very much like that. You're
(24:02):
very much like that. I gotta tell you. Filming me
cooking dinner every night, that's a that's a big commitment.
He's been doing it every night. Now I think he's
up to like he must be in the night or
something making dinner. Yeah, he's doing you know, he's very dedicated,
like you are, market and just what I want to
sing your praises a little bit. I think watching you cook,
you have you're one of the few chefs that has
(24:24):
such a broad palette. Uh, not only with your life experiences,
but the way you cook. I think watching you cook,
you strip things down, you make it flavorful, you make
it easy to understand, and that's one of the most
one of the one of the many beautiful things about
you know, a lot of people ask me sometimes they're like,
you know, how do you cook? How do you know
(24:46):
what you're gonna cook? And I'm like, I don't know.
I don't know what I got, you know what I mean.
Like people are like, I gotta go to the store
and see what they have, and then I just you know,
I'm one of those people just let the ingredients talk
to me. I don't talk to them. They tell me
what to do, you know, And then and it's like,
you know, if that's that's what's And it's also about
balance and nutrition and and and and textures and and uh,
(25:07):
you know, acidity and sweetness and salt nous. I mean,
there's just so many things, but it's one of those
things that to me is just sort of natural. I
was born eating well and I've you know, grew up
obviously in Europe, so I got to eat really well
as a kid, and I it's just sort of that
formed my palette and I think that that I have
to be. You know, I was lucky, you know, spending
this summers in the south of France by my grandmother's
(25:29):
apron while she was cooking. It was fantastic watching all that.
You know. By the way, I was gonna ask you.
You know, we're talking about about all everything people are
doing now during the time, but what is your who
who have you been following? Uh? That might be unexpected
on Instagram or any of a social media outlets, because
I know a lot of people for their entertainment, they're
(25:51):
going through the social media to see what's going on.
But who who have you been following that you've been
maybe surprised at or um. I have a great one
that I just wanted to let you know about. But
for me, I'll tell you quite real quick because Danielle Ballud.
So we love daniel Rights, but the way he cooks
at home, and it's just because he's he's he's got
(26:12):
his accent and he's like he made, he made. He
made a chicken on Sunday night, which was it's a
boiled chicken in a pot, and it just seems so simple.
But he makes everything. I feel so elegant. Fancy. He
was fancy. He's fancy. But he was cooking shanks the
other day and he just something that you saw that too, right,
(26:32):
It was just something He's like John George, You're like,
why do you ever not look disheveled? And like they
always look together. I will say that they're always put together.
Very nice. You and I go to have two beers
at a bar and we look like yes, and these
guys are like looking sharp and all I'm like, dude,
(26:55):
what's going on? Like like tell us a secret? You
know what I'm saying in but no, I agree. You know, uh, Danielle.
To see him at home and you know, do his thing.
And also the recipes that he's cooking very speak to
his childhood, and I think that's really what's cool about this.
You know, I'm not doing a good enough job of
cooking the recipes that I grew up with. And I think,
(27:17):
you know this next week or two, I think I'm
gonna go back to roots and celebrate some of my
mom's and my grandmother's cooking. You can make the chicken
wings from the book. I would make some little book
stuff just because we need to get some people buying it.
By the way, available on Amazon and many different and
you can actually get the audible version. Wait, did you
(27:37):
read it? Did you read book? No? Did you audible? Yes?
I had to order it. That That was one of
the toughest things I've ever had to do in my life.
Where did you do it? All over? Because I was
I was traveling, so I have to go and jump
in the studio in l A and New Orleans and
Chicago or wherever I was at. So it was tough.
(28:00):
That's a lot of work I have. So since we're
talking about quarantine and you guys both cooking, what is
this question is for both of you? Actually, what will
you keep doing once this is all over that you're
doing now that you won't go right back? I'm gonna
start actually talking more product in my house, and I'm
(28:21):
gonna also start cooking more to my freezing and not
taking that stuff for grant. Right well, I'm going to try.
I'm going to try to get together with friends in
real life and not just on the telephone and watching
these But you did that before, I did that before.
But now, okay, maybe now just trying to stay more
connected to people. I think, you know, right now, I
think what am I gonna do? I think I'm gonna
(28:42):
just I'm gonna try to take in all seriousness. I
think what I'm gonna probably do is look at my
life or look at my what I do every day,
and really start doing the things that I want to
do that feel important and that are that are um
you know, We're life is precious. We're not here very
along on this big blue marble. Some people say, but
(29:02):
it's like, let's do the things. Let's let's see our
friends more often. Let's let's not let you know, work
always get in the way. I don't have time. I
don't have time. I gotta like, let's stop, you know
what I mean, Let's sit down and have a meal together.
Let's let's share moments together. I think that's something that's
really important because right now we're we're everybody's really missing
that human connection with friends, with family, our relatives, and
(29:25):
I just want to be able to be like, Okay,
you know what when we can get back together, Yeah,
I want to go meet you at ESCA and have
a nice fish dinner, you know what I mean, and
see our good friend David past Knack. That's that's that's
what I want to do. I want to get our
friends together family. You were saying something, em oh, I
was just gonna say. I mean, I have learned that
I can actually live with a lot less, right, Like
I didn't plan on being out here for this long
(29:48):
of a time, and um, I think it's kind of refreshing.
I'm gonna totally go back and just get rid of
the stuff that I don't need, donate, and you know,
it's kind of liberating to be like, oh I can,
I can really. Only I'm not gonna, I know what
you're gonna say. I'm not gonna repack my suitcase any
lighter for when we travel, but in general, that is
what I'm doing. So I will be reminding her that
(30:09):
when we're traveling, brings that huge suitcase and like, what's
all this stuff you don't need in the suitcase. Oh yeah, well,
I follow a site on Instagram which all of you
guys should follow called Facts and Scientists. Facts and Science,
and it's one of these things where they just give
you little nuggets of information and they say that women
overpacked by sixty percent on traveling zero. You know, we
(30:36):
need options. I agree, it's not wrong with it. It's
not even that. But in all those things that I
only have like three three pairs here now and I
can live with it. So I do think it's um
it's been a kind of a eye opening experience to
be like, wow, you don't need a lot. Yeah, well,
you know you brought something up interesting. Mark. You're saying
(30:58):
the idea of, you know, how do we define ourselves? Right? Like,
you have an interesting narrative because you you were brought
up in Europe and you know people in Europe, you know,
you know they work to live. You know, we live
to work in this country. We're defined by our occupations.
You know, I do this and this, this somehow gives
(31:21):
me gratific This gives me sort of of presence in
people's view out there in Europe and they're living for
that month and a half vacanza or holiday, you know
what I'm saying. So I think this whole opportunity, this
whole exercise, has taught us a little bit of that. Yeah,
because this this just doesn't feel like a holiday right now.
(31:44):
But it's to your point, I think it's taught you know, Luckily,
if you still are able to work, you're you're able
to do that. But for a lot of people, it's
it's given an opportunity to slow down a bit. Right
in America, you don't really take all of that time
to spend a lot of time at home. You're always
traveling or you know, whatever life comes up. But now
we're all forced to kind of be with friends or
(32:05):
family or wherever you ended up, and you have a
lot more time. And I think it's that's one of
the I guess, you know, nice things about it is
that you can take a minute to slow down and
read a book and talk to those people you were
always going to call and never did. Yeah, stop and
smell the roses exactly. Now. I want to ask you
another very serious question around it is I know that
(32:26):
at the beginning of this pandemic, this lockdown that we've
all been you know, social distancing. You saw the news
reports of everybody running to the grocery store and getting
a toilet paper, and there was a lot of shortage
of toilet paper. I just want to ask you around,
do you have enough toilet paper? Actually, what we're doing
here at our house is that I'm using I'm using some.
(32:50):
We wash it, we dried off, and then I pass
it to my uncle, to my deal then he uses
it after I'm done, and so it's kind of recycling.
It's actually very green. It's brought you very close. I
can only imagine we do. We know, we're good. We're good.
We're good. I mean, we're not hoard. We're not hoarding.
You know what I'm saying. We got we got a
(33:11):
situation under control, all right. I was just wondering if
you try to get a Charman dealer. Really, he really
wanted to ask that question. I she was trying to get.
I said, it was ridiculous, but you went and did it. Anyways, Yes,
thank you, Emily. That was thirty seconds. We can't get
back exactly. I'll get that back. I'm gonna totally switch
(33:33):
gears here. I want to talk about tattoos just in general.
You have quite a few. Mark Marco over here has zero.
If Mark was going to get a tattoo, what do
you think it would should be? First of all, we
all know who would literally kick his ass, all right, tattoos.
(33:58):
It's got tatted Pam. Okay, well maybe Pam would be cool.
I know she's listening, but I don't know for me personally,
for you, Mark, I think what would be really neat?
You can never go wrong with your kids names. Do
like a big old thing right here, like like a
cornucopia of cornucopia and then you have your kid's name
(34:21):
shooting out of a cornucopia, and then your wife right
on the top. Oh yeah, that's that's that's a good
one picture. No, it's just like literally the old school cornucopia.
That is the old school. It's like a it's like
(34:42):
a basket. It's like a basket that represents the harvest
in the bounty and all these it's it's like a
horse horse. It's like a little cone shaped basket and
all these ingredients flow from it. Kind of light this
This would be a cornucopia, but it's you know, and
have your your kid's names and your wife and all
(35:04):
that good stuff. That would be the shape is like
that snacky was called the bugle. Yeah, I know what
a shape of corner copia is, but yeah, I didn't
get the reference. Okay, I got it. I got it exactly.
So what do you make you your millennial? Oh what
am I making? I'm not going I'm not gonna. I'm
(35:29):
not gonna reference to corner copia, but I shall. Okay,
So I think what I'm gonna do. I went to
visit this farm this morning, and let's put the rest
mark because you know how much this pisces you and
me off? Uh farm the table is not a genre, Okay, dude,
it's kind of your your responsibility, and it's kind of
(35:50):
been happening since the beginning. That's what I always say
to people, like where was it coming from before? Exactly?
So it's like, yeah, dude, it's like some you know,
it's like when people say I have a chef driven
restaurant as opposed to a dishwasher driven restaurant. You know
what I'm saying. Let's just figure this out. So anyway,
So I think what we're gonna do here is we're
(36:11):
gonna take some of these uh beautiful squash blossoms that
were literally. You know, every farmer will tell you like
I just picked easy this morning, right, like chefs and
black I just cooked this literally when you walked in
the door. Right. So I think what I'm gonna do
is tough tis with some guest fresco and you know
my favorite guest fresco. A little bit of egg, some
(36:32):
olive oils and herbs, stuffed these and lightly better than
and fry them. Okay, that would be at evil evil.
And then maybe take some chicken thighs and do sort
of a little sasa venida with some of these carra tops.
You know, Mark, you love the carra tops to make
(36:53):
like a sasaid or like a little bit shimmy like
a chim you know, I always you know a lot
of people don't know that you can eat the carrattips.
You can eat thous you know. There's you know, and
then there's also that other thing that knows the tail cooking.
There's also to sprout. Right. You can use older vegtions
or router to tutor or whatever that means. Your router
(37:15):
to the tutor, I said, got it around her dream
is your dream quarantine guest. Even I know the rules,
but I'm just saying, let's make it up. Who do
you want to have come over for dinner? Anybody? Uh,
come over for dinner? Maybe stay or is a PG
(37:41):
not just saying like come over and then leave abruptly
or maybe you know, dessert or maybe I would say
what happens if if I mean you're obviously with with
theo madio, But what happens if you had to have
one other person that was not a family member quarantined
with you right now? I mean besides me and the
course of course, well you know what it would be. Honest.
(38:03):
I don't want another chef, as to all my chef
brothers and sisters out there. No, I want somebody that's
going to bring some some some new colors, some fabric
to our conversation. So definitely a musician, because a musician
could bring a guitar and then we can kick it
after I cook, we can say out in the backyard
and we can jam out. You know what I'm saying. Um,
(38:26):
there's a couple of musicians I really love. There's a
young guy out of Seattle name Alan Stone who I
really loved his stuff. Um, I mean my buddy Shaky
Graves is unbelievable. Uh, he's out of Texas and he
helped me on my book tour in Texas. Yeah. So
just a musician, like an awesome musician. I'd love to
(38:48):
speaking of musicians. You you live in Nola of New Orleans,
correct most of the time. What do you miss most
about it? I miss I missed my home, I mean obviously,
but I just missing I missing the old school architecture.
I missed walking down in the French Quarter. I missing
all these buildings that have you know, our three hundred
(39:10):
years old and you know, we're dealing with this pandemic
and it you know, we allays we took for granted
that they that those buildings have stood the test of time,
you know what I mean. So that's kind of what
I miss. You know, Yeah, I miss you too. I
miss you. I wish I wish we were going to
have dinner tonight together. I would love some of those
(39:32):
zucchini squash blossoms. They look delicious. But I want to
thank you for being my first guest on Food three
sixty Live during quarantine. I want to really really be
happy that you were You were my first guy, and
and it's it's you know what I decided I wanted
to do this, and I'm gonna keep doing it because
it's great to see people, and it's great to talk
about stuff and and just see what everybody's up to. Man. Yeah,
(39:54):
And first of all, let me just say to you,
you know, when we've seen each other personally, I gave
you a lot of crap. And the reason that I
was giving you crap this because I want, I respect,
and I love you so much and I wanted to
be able to just spend time with you and support you.
So the fact that we're able to make this happen
(40:15):
is so special to me. You know that, right, And Emily,
I think the world of you. I think the world
of Pan, your lovely kids, Campbell and Callen and everybody
you know to me familia, okay, and I think about you.
I wouldn't have wanted it all right better first time?
All right, brother, thank you so much, love you man,
(40:37):
Thank you very much you. I appreciate you. I love y'all.
Bye bye by
Hey, it's Mark Murphy and welcome to the first episode
of Food three sixty Live with Me. On the mic
is Emily Carpin, who some of you might know as
Little Story Befo if you follow me on Instagram. She's
my director of communications and co producer and now she's
going to host the show with me from Surfside Studios,
also known as where We're Quarantined. I'm honored to have
(00:25):
as my first guest a very good friend. He's kind
of like my brother. Chef her own Sanchez Arone. So
good to see you. So, how have you been during
this time? You're you're with? Are you with your son
right now? Are you with uh my good friend deal Mario. Yeah,
I'm with my uncle right now and uh he and
I are, you know, quarantine, But we're cooking a bunch.
(00:48):
I'm spending every weekend that I can with my son,
so I share him with his mom who lives out here.
So I was out here initially to shoot Master Chef uh,
and we got through a portion of the shooting, but
we weren't able to complete it. So yeah, so I
took advantage of if there's such a thing to taking
(01:09):
advantage during this time, but it was mainly just to
spend quality family time. So that's that's what I'm doing now.
That's awesome. So you guys are not shooting anything right now?
Did you finish the season? What do you were you
up to? No, we kind of got through midway. To
be honest, Um, you know, it was very disheartening because
you know, this is the cumbination of a lot of
people's dreams, as you know, being a judge on Chopped,
(01:32):
you know this is their moment to really sort of
fulfill their culinary dreams and aspirations. And the fact that
it had to fall short, Um, you know, it's disappointable.
We're all disappointed in many different obvious ways, you know.
So here we are, um, staying healthy, feeling strong, cooking
as much as I can. Look, I'm sure you are
(01:54):
cooking up a storm, and I just need to go ahead.
And I'm saying, Emily's marked not driving you crazy. I
will just you know, we've been work partners for over
eight years now. I have never lived with him, so
it's been it's been an adjustment where we travel a
lot together. So you know, he can cook, I can drink,
(02:17):
I make fun videos. We have a good time. So yeah, yeah,
I guess it's all good. We're surviving. We're thing. Look,
we're doing a lot better than a lot of people.
A lot of people are really struggling right now. We're lucky.
We have enough food where everybody on our side is healthy.
And I hear it on your side as well, And
I think that's you know, the richest man is the
man who has his health, they say, right, isn't that
some type of saying I'm not very good going to
(02:44):
also good friends around you and people that you love,
And I think this is an opportunity to really sort
of have all those silly conversations that we never afforded
the time to have, you know. And I think, well,
I was I was going to ask you, like, have
you have you found something that you're doing now that
you probably could have done before? And uh, and you're
gonna keep doing later? Like I mean, I for myself,
(03:05):
I had I had drinks with a friend of mine
who lives in Rome the other day on FaceTime, and
I was like, wait a minute, why don't I do
this all the time? Yeah. I took advantage of talking
to a lot of my family that lives in Mexico
and um, you know, making sure that my Spanish is
sharp and and and all that good stuff. So I've
been doing I've been doing that and that's been very fulfilling, um,
(03:27):
you know, and and trying to make sure that I'm
rescuing I'm rescuing old school recipes, like you know. I
think you know you and I have been cooking for
a long time, and you have this catalog of recipes
and it's like I was just going through my computer
and finding all these things and I'm like, wow, you know,
let's let's make that again and let's see how it takes.
It's a good idea. Yeah, So that's something that I've
(03:51):
been really brilliant too. Emily had a question for you.
She's gonna ask you a question first. I have I
have one question before we move off of Mastership. I
just need to know about Gordon, Like, tell me what's
he really like? Hasn't like, are you in touch with him?
See one of your FaceTime partners, what's happening. That's a
great question, Emily, And I think, you know, apart from
(04:12):
him being an unbelievable chef, I think he's one of
the most misunderstood people and also beloved at the same
time he has point the reputation, I'd say, yeah, you
know what. And the thing is that I think Mark,
you can definitely identify with this. He was brought up
in Europe, you know, so the way that people are
brought up there and people standards and how they're trained
(04:34):
and go to school is very different from the States.
So when he seems to be a little bit aggressive
or a little bit um trite with the way that
he teaches, that's the way he was taught. So people,
you know, I think a lot of times here in
the States we do a little too much coddling where
he doesn't subscribe to that way of thinking, you know.
And that's that's a big part of the way that
(04:56):
he was praying, and that's the way that he teaches.
But he's one you know, you and I were raised
a little on the old school side. I'm I think,
who is the chef at Patria when you were there?
Um this? And we we have some great stories. You're
talking about working to the bone, and I mean I
was working in France as well, and you know, you
you come up, you come up for air and you're like,
(05:17):
what just happened? To me, I was working for three years. Um,
but yeah, no, I'm sure that Gordon. I mean, Gordon
obviously an amazing technician. But I have to say, one
of the funniest things I love is I see sometimes
you guys do and I don't even know where they live.
It's on your Instagram or whatever. There was one thing
when you were making a taco and You're like, what
are you making a spotted dick? What are you? And
you guys were going back and forth. So funny. But
(05:40):
you know what I saw through that. I mean obviously
your talent as a chef and his talent, and but
the comedic aspect of your relationship together is something that
I didn't see until I saw that video. Yeah, you know,
it's you know, I'm thank you for taking notice about.
But you know, one of the things that we've always
been very fortunate, uh un chopped, is that we all
(06:01):
cooked in New York. The majority of the judges there
are New York pay chefs, so we've had a really
close interaction from a professional level through us coming up
in the ranks. And when I got together with Gordon,
it was like I needed to prove myself to him
in certain ways and whether it was I was doing
a demonstration for the for the contestants, or just cooking
(06:22):
for him in general. So there was a little bit
of that, that sort of feeling out process, and it
took me about two good years. I can start poking
fun and giving him ship. You know, I know because
I was. I was talking to you before you went
to work over there, because I remember that time because
you obviously you went from from working obviously with me,
together with all of our our brothers and sisters are chopped,
(06:44):
and then you got the opportunity to go work with
Gordon and I. We were all very excited for you.
We are still, but I think we were all like, oh,
what's what is that dynamic gonna be like? Because you
can interview and you can talk to people, and you
can take a job, but this was a big one.
And you going and stepping into that arena that was huge.
And I gotta tell you, brother, I am so proud
(07:05):
of what you've been able to do over there and
what you're doing. It's just it's it's beautiful. I mean,
as you said, the show unfortunately it didn't finish, but
the inspiration you're giving chefs and inspiration that you're giving
other people is uh is you know, I think we
all do that on television, and I think it's a
great it's a great thing. Yeah, you know, and one
of the things that I Emily, you know, you can
(07:26):
totally relate to this in this in the sense that
you know, your job is so multifaceted, and you know,
we as chefs try to not become better businessmen and
people that are voices for our cuisine and now we're
philanthropists and we're doing all these different things with the
one biggest difference I see between Master Chef and Shopped
(07:48):
and where I would hold Shop would sort of step
up the game, but kind of the framework of the
show doesn't allow it is that we mentor a lot
on Master Chefs, and the recent being is because these
are amateur and you guys are dealing with quote unquote
professionals and that's that's that's for debate. But uh, it depends,
(08:13):
it depends. But but you're absolutely definitely it's a it's
a different type of a show. But I do love
that you guys do the mentoring like that. And I mean,
I think there are shows, there are shows obviously on
the food network where that does happen. But it's absolutely
it's it's absolutely true that there's nothing better than mentoring
somebody and seeing them grow up. And when we saw
it with you know, you got this dishwasher who's a
kid working for you, and he's bust in his butt
(08:34):
and you're like, listen, why don't you come work guard
mag for a little while, and then we're gonna move
them to the hot side. And then you know, all
of a sudden, what have you done? You made a cook,
You made a cook, you made a sous chef. You
might have made a chef out of that kid, And that,
to me is something that's really really great about our businesses.
You can work your way up and it's a beautiful thing.
I also I also think, you know, being not a
chef but in this business for over eight years working
with you and getting to know you around. Chefs are
(08:58):
generous type of people, right like you give back. You
cook because you love it. You cook because you want
to feed people. And you know, other than mentoring, I
love that you Also you have a foundation right that
you can't you help hell the around Sanchez foundation. Tell like,
what's happening with that? What are you guys doing with youth.
How has it changed since this whole thing has happened. Yeah, well,
you know, thank you for bringing up the scholarship fun
(09:20):
You see, also have a scholarship fund. And the idea
is that, you know, when I started cooking, you know,
back in the day, like Mark and I, and I
just thought that was a huge disparity between Latinos having
leadership positions and kitchens. And I didn't want I didn't
want education to be the crunch for the obstacle to
obtain those positions. So, you know, as as we start
(09:43):
to reap the benefits our industry, I wanted to make
sure I didn't forget about how how generous it's been.
So I wanted to get back and plant the seeds.
So the crux of it, the genesis of the scholarship
is we identify young Latino Latino is from ages one
to five, give him a full ride to uh I SEC,
(10:06):
which used to be the French Culinary Institute in New
York City, and they're exposed to the best chefs and
colleagues that will enter with Mark and all everybody else.
And the idea is that they become eventual leaders in
the industry that that is. That is a beautiful thing.
And by the way, I had the the you know,
I'm super proud of you in in in in the
(10:27):
in the book that you wrote. First of all, i've
known you, okay, since it's been a long time. Aroun
and I know a lot about each other. But I
gotta tell you that I read your book when you
sent me the When you sent me the copy of
that book, I was I was super excited to get
it and I devoured it in like three days. And
(10:48):
I don't read very good yoke Okay, so this is
really tough for me, and I want everybody to know that.
I want everybody to know, especially Scott Conan. It was
not written in crayon? Ah, what does that mean? That's
a little inside Okay. Aside between the brothers here, we
have a nice little rapport between the cooking chef brother
(11:12):
uh fraternity. We could call me let me borrow your
book because I didn't get one, you know anything, she
can buy her own book. Um. Listen, what I think
was what I think it was great was really knowing
how much I mean, first of all, I always loved
too and I know you guys are really close but
I didn't know how close. And that book really brought
that through. But not only that is I've always known
(11:35):
you to be a gracious and such a such a well,
such a great rounded person, and I thought it was you.
But it has nothing to do with you. It's all
about your mother. She's the one who beat it into you.
I think. Isn't that what it come down to? In
the book woman Man and she she got, she made
some great kids and really talked to you a lot
of stuff, and and the love she gave you, the
way she did it well, from what I read in
(11:56):
the book, I gotta tell you, last time I saw
your mom, I gave her a hug and I was like,
you know, I just felt felt more important. And just
so everyone knows, we're talking about a Run's book. Where
I come from. It's a memoir, right, Yeah, it's a memoir. Yeah,
it's basically, uh an inspirational tale and also a cautionary tale.
You know, I wasn't always a good boy, uh As
(12:16):
if you could imagine, I can't, I can't. And I
had a lot of trials and tribulations. You know. I
dealt with divorce and there was some spouse of addiction
and tons of depression and you know, losing my father
and having uncertainty, and I wanted the book to be uh,
just some insight into it, you know, and and and say,
(12:38):
hey man, I'm not You're not the only you know,
young person out there dealing with it, you know what
I mean. We all go through our ship. And so
it was very It was a great perching exercise. It
was very third ceutic. It was really awesome to do it. Well.
I think that goes that goes back to your conversation
about mentoring, because I think if you're a young cook
and you're struggling, and you might be in a little
(13:00):
bit of trouble, because a lot of cooks are getting
in trouble because that's where we end up in the kitchen, right.
But I think that book really your your book, really
it was inspiring in the same way that you're mentoring
on television. Because somebody who might have a little bit
of depression, her parents are going through a divorce, so
they're having a little bit of a hard time. Reading
your book I think would give somebody the you know,
(13:20):
the the the energy or the want to go out
and fight and do it and make and make it
in this world. Yeah, Mark. And then one of the
things that I think, Uh, my co running Steph Ferrari,
who's wonderful. She's contributing writer and editor on life and
Time spelled Time like the Herb. She's wonderful. And I
(13:42):
just I wanted a woman to co write this book
with me because women play such a pivotal role in
my life, from my mom to my sister to my
DIA's two different chef makers I've had, and uh, she
did such a phenomenal job and I've One of the
things that we also covered that I think would be
an interesting topic to talk about is the idea that
(14:04):
you and I Mark were there at the inception of
the celebrity chef. You came, We came from being people
that were anonymous behind the scenes to starting to get
paid and being faces of brands and etcetera. You know,
and that was a very poignant time in our in
our in our industry. Well, I think it was. It was.
(14:25):
It was unchartered times. It was very very different because
it was like, you know, what what are we going to? Um,
you know, what's this gonna look like in the future.
And I think people are still trying to figure out.
I think you know your your boy Emerald was probably
the first real guy. He was. Now, by the way,
you guys are practically related. You guys are you guys
are good friends. And I know that for him, he
(14:46):
was the he was sort of the real he was
the real he was the first, he was the trailblazer.
Let's say, right, thing, but you have you have to
thank literally Emerald and in Gordon and for that matter,
forgetting us paid. They literally have set the benchmark on
(15:06):
how chefs are valued, how multi what reach we have.
And I think that's really important. You know, people are
so interested in the context of our lives outside the
kitchen now when that was never the case. Well, no,
I was just gonna say, I was just gonna say that,
you know what, during this time of what's happening, Who's
(15:30):
who's who are people watching on the internet right there
watching chefs cook. They're watching chefs, you know, give them
advice on how to cook beans, or how to use
that block of frozen beef at the back corner your freezer.
I mean, it's amazing to me that how, how how
our industry has just grown not only just brand representation,
but also right now, it's come to a point where
(15:50):
people are just being like, you know, even though so
many cooks and so many chefs are out of work,
which of course we feel for all of those people.
But if you go on on social media and you
look like every I mean all the people, everybody's talking
about what they're cooking at home. Yeah, everybody's at home,
and it's it's pretty it's pretty interesting. But I think
the one thing that after all this is over with,
I hope, I hope that a lot of the world
learned some lessons about, you know what, what's happening right now.
(16:14):
And I think one of the things to me the
the people in the service industry, the people that are farmers,
the people that are pulling the stuff out of the
ground and getting it to the market, and restaurant workers
and chefs and cooks. Look how important economically and obviously
physically everybody needs these people now the person stock in
(16:34):
the shelves that you know, I think before people were
sort of looking down on a lot of these professions.
Now they're the most important, but their essential workers now,
right that's how they've been categorized, which is what they've
always been. But you know, our society doesn't really view
them that way all of the time. Well now now
now I'm now I'm excited because I think it's like, Okay,
look how important these people are. I think it's super
(16:56):
cool that this is actually happening in the sense that
it's going to bring it and to elevate all those people.
And I think that, you know, it's it's it's all
tied together and in some way, and it's sort of
it's it's you know, I don't know, it's a lot
of stuff to no, no, no, I agree. I mean,
you know, we have our good friends over at Bolts
and Co. You know, Sarah Able and Full Balls. You know,
(17:17):
they're they're on the front lines with the Independent Restaurant Coalition,
you know. I mean, and just some of these facts
are startling. You know, the restaurant industry employees more people.
The only people that employ more people than the restaurant
business is the federal government. You know what I'm saying.
We're talking about eleven million people and that's just restaurant
(17:38):
employees through our industry. But then think about, like you
just mentioned all the different outlets, whether it's you know,
the farmers where it's the wine people, whether it's all
the people that help us, uh maintain our restaurants in
their livelihood. I mean, it's it's scary stuff. Now I
want to switch, you know, I want to switch gears
a little bit. I was watching your instagram as we
(17:59):
were just talking about chefs are watching chefs instagrams and whatnot,
and and we've been doing a couple of things together
live where we carved the chicken together the other day.
But for Easter, you've made short ribs. And I loved
watching that video, especially when your hand went in and
threw all those chilis right right in there. You had
so many chilis in there, and it looked so good.
(18:19):
Uh so why did you choose Why did you choose
short ribs for Easters? That is that what you could
find here? Well? Yeah, to be very available for you
around because exactly no, you know what, it was crazy like,
you know, because we've been quarantined. One of the things
I do in the morning and I try to take
do some physical activity. So hold on, I'll show you
(18:40):
something cool. Oh are you are you gonna? Are you?
Are you demonstrating? Await? Yeah, this is this is swabby tail. Okay,
so so I don't know. Now go now, we're looking
for you. He's he's he's bench pressing. Um, it looks
like the the laundering to church. Does that what that is? Yeah? Yeah, yeah,
(19:01):
So every Mexican always uses swabby tail on their laundry
so we smell clean. So I'm using this as a
straight up curl machine. Anyway. You know the other thing
I noticed in your video. You know the other thing
I noticed in your video up against the wall, I
saw a glance. You have a row of cholula and
all the different flames. Are you are you? Do you
(19:24):
work with cholula? Or why do you have so many
lula in the in the house? Oh man, that's an
interesting question. I'm happy that you brought that up. Mark.
I just want to go is my favorite hot sauce around?
Just put it out there. It is the perfect combination
of flavor and heat. I'm just throwing out You've never
(19:47):
said that before, but it totally is. And yeah, so
I have a lot of my favorite little weapons. I
have my Caska cheese in the fridge. I'll use that
a lot, obviously. And while we're you know, at the
end of the night, just to go to sleep. I
take some cuss I ort to keep you know, finished
a minute. These aren't brands that you might be working with,
(20:09):
are they buy? Any chance? I don't know what you're
talking about the subject. Actually, now you know now that
you are cooking, you're cooking at home a lot more right,
which you know we always get that question. Just actually
cook at home and Mark doesn't as I'm sure you
do because you guys you love it. But is there
anything that you've learned during quarantine that you may be
(20:29):
about yourself about cooking and greening? You thought you liked,
you didn't like any what's what's happening? Well, you know
it's interesting, Emily, you know. And I'll ask you the question.
Maybe you can answer to after I answer your question. Okay,
first of all, I'll ask you a question and then
i'll answer your mine, so we'll get no. I'm just
saying someone that's outside of the you know, you learned
(20:50):
the chef world, but you're not a chef. How have
you seen um, how have you seen the industry? And
any one? Are the hopeful things that you have seen
during this time? Like? What are some positive things? Because
I've read some stuff as of late, like you know,
we're going to go to disposable menus and now you know,
as a gradual process, you know, to get us back
(21:12):
into some sort of semblance of order. And it's to
be interesting to hear what you have to say about it.
That's a very interesting question around. Um. Yeah, I mean,
I think it's definitely changed our industry completely. Right. We
we come from a place where we want to always
gather and go out to dinner and eat, and now
we can't do that. So I think that what I've
(21:33):
what I've learned about I know, is that our industry
or like like I said, some of the kindest people
and the most charitable people that we know. So I
think that the restaurants like eleven Madison Park and those
high end restaurants that are now becoming using all the
vegetables and becoming essentially like a grocery store. I think
it's going to change the way we view some of
(21:54):
the restaurants. But I also think that it's great that
in this time that they can kind of maneuver what
they do to help where we are, which I think
is important. I think a lot of industries just stop
and as many restaurants that have sadly closed and will
hopefully reopen after. There's also a lot of them have
that have pivoted to kind of go with the time
that we have now, and I think that that's really important.
(22:17):
I think that it's a key thing for for business
to recognize and to notice that we can be flexible
and we can change and continue to help the environment
what we're doing and the people that work with it.
So yeah, like sort of like give you some Jamie
Jamie b Sinet and UH and and Ken Oranger. Have
you followed their Instagram? I think they're they're feeding all
of Yeah, every doctor in Boston right now. Those two
(22:38):
guys are just killing it up there. They've taken their
restaurants and they're like, just okay, we're feeding everybody. I was,
those guys are amazing, I do. I spoke with Michael
Simon the other day and you know, um taking this
opportunity obviously to connect with everybody, and he bought up
a very interesting point. He said that through this time,
(22:59):
it is is most aware that we need to have
UH systems in place if this happens in the future
and it doesn't have to have a pandemic around it.
What happens if you have a long term employee that
has been that's older, that got sick or somewhat, you
know what I mean, that's something that's the restaurant. Forget
about insurance and forget about work scomp and all that.
(23:20):
But what can we do? You know what happens if
the gas goes off? You know, you know what I mean, Like,
what are the what are the things? Is there a
fund that we're dipping some money into that that's our backup.
We gotta take care of each other. It's taking care
of each other, I think in a lot of ways.
And by the way, you mentioned Michael Simon, and I
gotta tell you he's doing the world dis service. I mean,
(23:41):
every night he's home and he's cooking, and he's showing
the world an easy, simple recipe anybody can make. And
you know what I love about him, And his voice
is very soothing, his laugh, but he's he's so soothing,
but it also just makes it so approachable. And uh
and and he's he's you're very much like that. You're
(24:02):
very much like that. I gotta tell you. Filming me
cooking dinner every night, that's a that's a big commitment.
He's been doing it every night. Now I think he's
up to like he must be in the night or
something making dinner. Yeah, he's doing you know, he's very dedicated,
like you are, market and just what I want to
sing your praises a little bit. I think watching you cook,
you have you're one of the few chefs that has
(24:24):
such a broad palette. Uh, not only with your life experiences,
but the way you cook. I think watching you cook,
you strip things down, you make it flavorful, you make
it easy to understand, and that's one of the most
one of the one of the many beautiful things about
you know, a lot of people ask me sometimes they're like,
you know, how do you cook? How do you know
(24:46):
what you're gonna cook? And I'm like, I don't know.
I don't know what I got, you know what I mean.
Like people are like, I gotta go to the store
and see what they have, and then I just you know,
I'm one of those people just let the ingredients talk
to me. I don't talk to them. They tell me
what to do, you know, And then and it's like,
you know, if that's that's what's And it's also about
balance and nutrition and and and and textures and and uh,
(25:07):
you know, acidity and sweetness and salt nous. I mean,
there's just so many things, but it's one of those
things that to me is just sort of natural. I
was born eating well and I've you know, grew up
obviously in Europe, so I got to eat really well
as a kid, and I it's just sort of that
formed my palette and I think that that I have
to be. You know, I was lucky, you know, spending
this summers in the south of France by my grandmother's
(25:29):
apron while she was cooking. It was fantastic watching all that.
You know. By the way, I was gonna ask you.
You know, we're talking about about all everything people are
doing now during the time, but what is your who
who have you been following? Uh? That might be unexpected
on Instagram or any of a social media outlets, because
I know a lot of people for their entertainment, they're
(25:51):
going through the social media to see what's going on.
But who who have you been following that you've been
maybe surprised at or um. I have a great one
that I just wanted to let you know about. But
for me, I'll tell you quite real quick because Danielle Ballud.
So we love daniel Rights, but the way he cooks
at home, and it's just because he's he's he's got
(26:12):
his accent and he's like he made, he made. He
made a chicken on Sunday night, which was it's a
boiled chicken in a pot, and it just seems so simple.
But he makes everything. I feel so elegant. Fancy. He
was fancy. He's fancy. But he was cooking shanks the
other day and he just something that you saw that too, right,
(26:32):
It was just something He's like John George, You're like,
why do you ever not look disheveled? And like they
always look together. I will say that they're always put together.
Very nice. You and I go to have two beers
at a bar and we look like yes, and these
guys are like looking sharp and all I'm like, dude,
(26:55):
what's going on? Like like tell us a secret? You
know what I'm saying in but no, I agree. You know, uh, Danielle.
To see him at home and you know, do his thing.
And also the recipes that he's cooking very speak to
his childhood, and I think that's really what's cool about this.
You know, I'm not doing a good enough job of
cooking the recipes that I grew up with. And I think,
(27:17):
you know this next week or two, I think I'm
gonna go back to roots and celebrate some of my
mom's and my grandmother's cooking. You can make the chicken
wings from the book. I would make some little book
stuff just because we need to get some people buying it.
By the way, available on Amazon and many different and
you can actually get the audible version. Wait, did you
(27:37):
read it? Did you read book? No? Did you audible? Yes?
I had to order it. That That was one of
the toughest things I've ever had to do in my life.
Where did you do it? All over? Because I was
I was traveling, so I have to go and jump
in the studio in l A and New Orleans and
Chicago or wherever I was at. So it was tough.
(28:00):
That's a lot of work I have. So since we're
talking about quarantine and you guys both cooking, what is
this question is for both of you? Actually, what will
you keep doing once this is all over that you're
doing now that you won't go right back? I'm gonna
start actually talking more product in my house, and I'm
(28:21):
gonna also start cooking more to my freezing and not
taking that stuff for grant. Right well, I'm going to try.
I'm going to try to get together with friends in
real life and not just on the telephone and watching
these But you did that before, I did that before.
But now, okay, maybe now just trying to stay more
connected to people. I think, you know, right now, I
think what am I gonna do? I think I'm gonna
(28:42):
just I'm gonna try to take in all seriousness. I
think what I'm gonna probably do is look at my
life or look at my what I do every day,
and really start doing the things that I want to
do that feel important and that are that are um
you know, We're life is precious. We're not here very
along on this big blue marble. Some people say, but
(29:02):
it's like, let's do the things. Let's let's see our
friends more often. Let's let's not let you know, work
always get in the way. I don't have time. I
don't have time. I gotta like, let's stop, you know
what I mean, Let's sit down and have a meal together.
Let's let's share moments together. I think that's something that's
really important because right now we're we're everybody's really missing
that human connection with friends, with family, our relatives, and
(29:25):
I just want to be able to be like, Okay,
you know what when we can get back together, Yeah,
I want to go meet you at ESCA and have
a nice fish dinner, you know what I mean, and
see our good friend David past Knack. That's that's that's
what I want to do. I want to get our
friends together family. You were saying something, em oh, I
was just gonna say. I mean, I have learned that
I can actually live with a lot less, right, Like
I didn't plan on being out here for this long
(29:48):
of a time, and um, I think it's kind of refreshing.
I'm gonna totally go back and just get rid of
the stuff that I don't need, donate, and you know,
it's kind of liberating to be like, oh I can,
I can really. Only I'm not gonna, I know what
you're gonna say. I'm not gonna repack my suitcase any
lighter for when we travel, but in general, that is
what I'm doing. So I will be reminding her that
(30:09):
when we're traveling, brings that huge suitcase and like, what's
all this stuff you don't need in the suitcase. Oh yeah, well,
I follow a site on Instagram which all of you
guys should follow called Facts and Scientists. Facts and Science,
and it's one of these things where they just give
you little nuggets of information and they say that women
overpacked by sixty percent on traveling zero. You know, we
(30:36):
need options. I agree, it's not wrong with it. It's
not even that. But in all those things that I
only have like three three pairs here now and I
can live with it. So I do think it's um
it's been a kind of a eye opening experience to
be like, wow, you don't need a lot. Yeah, well,
you know you brought something up interesting. Mark. You're saying
(30:58):
the idea of, you know, how do we define ourselves? Right? Like,
you have an interesting narrative because you you were brought
up in Europe and you know people in Europe, you know,
you know they work to live. You know, we live
to work in this country. We're defined by our occupations.
You know, I do this and this, this somehow gives
(31:21):
me gratific This gives me sort of of presence in
people's view out there in Europe and they're living for
that month and a half vacanza or holiday, you know
what I'm saying. So I think this whole opportunity, this
whole exercise, has taught us a little bit of that. Yeah,
because this this just doesn't feel like a holiday right now.
(31:44):
But it's to your point, I think it's taught you know, Luckily,
if you still are able to work, you're you're able
to do that. But for a lot of people, it's
it's given an opportunity to slow down a bit. Right
in America, you don't really take all of that time
to spend a lot of time at home. You're always
traveling or you know, whatever life comes up. But now
we're all forced to kind of be with friends or
(32:05):
family or wherever you ended up, and you have a
lot more time. And I think it's that's one of
the I guess, you know, nice things about it is
that you can take a minute to slow down and
read a book and talk to those people you were
always going to call and never did. Yeah, stop and
smell the roses exactly. Now. I want to ask you
another very serious question around it is I know that
(32:26):
at the beginning of this pandemic, this lockdown that we've
all been you know, social distancing. You saw the news
reports of everybody running to the grocery store and getting
a toilet paper, and there was a lot of shortage
of toilet paper. I just want to ask you around,
do you have enough toilet paper? Actually, what we're doing
here at our house is that I'm using I'm using some.
(32:50):
We wash it, we dried off, and then I pass
it to my uncle, to my deal then he uses
it after I'm done, and so it's kind of recycling.
It's actually very green. It's brought you very close. I
can only imagine we do. We know, we're good. We're good.
We're good. I mean, we're not hoard. We're not hoarding.
You know what I'm saying. We got we got a
(33:11):
situation under control, all right. I was just wondering if
you try to get a Charman dealer. Really, he really
wanted to ask that question. I she was trying to get.
I said, it was ridiculous, but you went and did it. Anyways, Yes,
thank you, Emily. That was thirty seconds. We can't get
back exactly. I'll get that back. I'm gonna totally switch
(33:33):
gears here. I want to talk about tattoos just in general.
You have quite a few. Mark Marco over here has zero.
If Mark was going to get a tattoo, what do
you think it would should be? First of all, we
all know who would literally kick his ass, all right, tattoos.
(33:58):
It's got tatted Pam. Okay, well maybe Pam would be cool.
I know she's listening, but I don't know for me personally,
for you, Mark, I think what would be really neat?
You can never go wrong with your kids names. Do
like a big old thing right here, like like a
cornucopia of cornucopia and then you have your kid's name
(34:21):
shooting out of a cornucopia, and then your wife right
on the top. Oh yeah, that's that's that's a good
one picture. No, it's just like literally the old school cornucopia.
That is the old school. It's like a it's like
(34:42):
a basket. It's like a basket that represents the harvest
in the bounty and all these it's it's like a
horse horse. It's like a little cone shaped basket and
all these ingredients flow from it. Kind of light this
This would be a cornucopia, but it's you know, and
have your your kid's names and your wife and all
(35:04):
that good stuff. That would be the shape is like
that snacky was called the bugle. Yeah, I know what
a shape of corner copia is, but yeah, I didn't
get the reference. Okay, I got it. I got it exactly.
So what do you make you your millennial? Oh what
am I making? I'm not going I'm not gonna. I'm
(35:29):
not gonna reference to corner copia, but I shall. Okay,
So I think what I'm gonna do. I went to
visit this farm this morning, and let's put the rest
mark because you know how much this pisces you and
me off? Uh farm the table is not a genre, Okay, dude,
it's kind of your your responsibility, and it's kind of
(35:50):
been happening since the beginning. That's what I always say
to people, like where was it coming from before? Exactly?
So it's like, yeah, dude, it's like some you know,
it's like when people say I have a chef driven
restaurant as opposed to a dishwasher driven restaurant. You know
what I'm saying. Let's just figure this out. So anyway,
So I think what we're gonna do here is we're
(36:11):
gonna take some of these uh beautiful squash blossoms that
were literally. You know, every farmer will tell you like
I just picked easy this morning, right, like chefs and
black I just cooked this literally when you walked in
the door. Right. So I think what I'm gonna do
is tough tis with some guest fresco and you know
my favorite guest fresco. A little bit of egg, some
(36:32):
olive oils and herbs, stuffed these and lightly better than
and fry them. Okay, that would be at evil evil.
And then maybe take some chicken thighs and do sort
of a little sasa venida with some of these carra tops.
You know, Mark, you love the carra tops to make
(36:53):
like a sasaid or like a little bit shimmy like
a chim you know, I always you know a lot
of people don't know that you can eat the carrattips.
You can eat thous you know. There's you know, and
then there's also that other thing that knows the tail cooking.
There's also to sprout. Right. You can use older vegtions
or router to tutor or whatever that means. Your router
(37:15):
to the tutor, I said, got it around her dream
is your dream quarantine guest. Even I know the rules,
but I'm just saying, let's make it up. Who do
you want to have come over for dinner? Anybody? Uh,
come over for dinner? Maybe stay or is a PG
(37:41):
not just saying like come over and then leave abruptly
or maybe you know, dessert or maybe I would say
what happens if if I mean you're obviously with with
theo madio, But what happens if you had to have
one other person that was not a family member quarantined
with you right now? I mean besides me and the
course of course, well you know what it would be. Honest.
(38:03):
I don't want another chef, as to all my chef
brothers and sisters out there. No, I want somebody that's
going to bring some some some new colors, some fabric
to our conversation. So definitely a musician, because a musician
could bring a guitar and then we can kick it
after I cook, we can say out in the backyard
and we can jam out. You know what I'm saying. Um,
(38:26):
there's a couple of musicians I really love. There's a
young guy out of Seattle name Alan Stone who I
really loved his stuff. Um, I mean my buddy Shaky
Graves is unbelievable. Uh, he's out of Texas and he
helped me on my book tour in Texas. Yeah. So
just a musician, like an awesome musician. I'd love to
(38:48):
speaking of musicians. You you live in Nola of New Orleans,
correct most of the time. What do you miss most
about it? I miss I missed my home, I mean obviously,
but I just missing I missing the old school architecture.
I missed walking down in the French Quarter. I missing
all these buildings that have you know, our three hundred
(39:10):
years old and you know, we're dealing with this pandemic
and it you know, we allays we took for granted
that they that those buildings have stood the test of time,
you know what I mean. So that's kind of what
I miss. You know, Yeah, I miss you too. I
miss you. I wish I wish we were going to
have dinner tonight together. I would love some of those
(39:32):
zucchini squash blossoms. They look delicious. But I want to
thank you for being my first guest on Food three
sixty Live during quarantine. I want to really really be
happy that you were You were my first guy, and
and it's it's you know what I decided I wanted
to do this, and I'm gonna keep doing it because
it's great to see people, and it's great to talk
about stuff and and just see what everybody's up to. Man. Yeah,
(39:54):
And first of all, let me just say to you,
you know, when we've seen each other personally, I gave
you a lot of crap. And the reason that I
was giving you crap this because I want, I respect,
and I love you so much and I wanted to
be able to just spend time with you and support you.
So the fact that we're able to make this happen
(40:15):
is so special to me. You know that, right, And Emily,
I think the world of you. I think the world
of Pan, your lovely kids, Campbell and Callen and everybody
you know to me familia, okay, and I think about you.
I wouldn't have wanted it all right better first time?
All right, brother, thank you so much, love you man,
(40:37):
Thank you very much you. I appreciate you. I love y'all.
Bye bye by
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