February 28, 2025 • 19 mins
Who says healthy food can’t be tasty? Not this week’s Luke’s Diner guest, celebrity Chef Bae aka Brooke Baevsky!
Would Lorelai and Rory approve of her delicious, mouth watering, homemade doughnut recipe?
Plus, the surprising reaction to her order of a breakfast staple at Luke’s Diner.
Follow @iamallinpodcast on Instagram and TikTok
Follow Scott Patterson on Instagram, TikTok, and Facebook
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I Am all In Again.
Speaker 2 (00:09):
Let's I Am all In Again with Scott Patterson an
iHeartRadio podcast.
Speaker 1 (00:22):
Hey Everybody, Scott Patterson, I Am all In Podcast one
eleven productions. iHeartRadio, iHeartMedia, iHeart Podcast. Luke's Diner Episode. We
are going to take our little journey through this episode
with none other than Brooke Bayevsky, otherwise known as the
(00:44):
Incredible Chef bay She's a celebrity chef, wellness expert, social
media sensation known for her creating delicious, healthy, and allergen
friendly meals with a passion for making gourmet food accessible
to all. She's worked with top brands, celebrities, athletes, all
while sharing her culinary expertise online. Today, we're diving into
(01:05):
the world of Gilmore Girl's food and hearing about her
experiences in the kitchen.
Speaker 3 (01:11):
Welcome chef by thank you so much. It's so nice
to meet you, and thank you for having me.
Speaker 1 (01:17):
It's a pleasure to have you. Nice to meet you too.
We're excited. So episode fourteen, season one that Damn Donna
reed and we are treated to a lot of food Brooke.
To just name a few, we see pizza, homemade donuts,
chocolate cake, lamb chops, mashed potatoes, green beans, steak. I'm
(01:38):
so hungry right now, let's take a break and go
eat some food. No, I'm kidding, all right, So we'll
get into the food shown throughout the episode.
Speaker 3 (01:49):
But first, how did you.
Speaker 1 (01:50):
Break into the world of cooking for celebrities?
Speaker 4 (01:55):
I definitely I get this question a lot. I definitely
did not have the traditional culinary career path. Most people
go from you know, high school to culinary school work
you right up in a restaurant or a hotel hospitality group.
For me, I grew up in a family with nine
allergens among the five of us, so I always saw
this need to cater to dietary needs focus on food
(02:18):
for health, and I knew this was going to be
an increased need just seeing the food system in our country.
So my background is very niche. I an undergrad I
studied food science, product development, and nutrition, and then I
went to a health supportive culinary arts program which focused
on eating for health and wellness, which at that time,
(02:40):
several years ago, was the first kind of program of
its kind. Most and this was crazy to me, most
culinary schools don't cover health, wellness and eating. I nutritiously
and this blew my mind. So this was the first
program that was really really interesting to me. And up
until then, I was doing a lot of corporate food
product development, so developing the healthiest food products for the
(03:03):
largest companies in the world, like egg bites for Starbucks
and soups for Panera Bread. And I always had this
passion for healthy food and making healthy food accessible to all.
And after I was in this program, I started getting
approached by this culinary program. I was approached by trainers
and nutritionness of athletes in the NBA in the NFL
who they're all about nutrition. You know, they just can't
(03:26):
have a normal chef. They need someone who can analyze
blood work. And if a trainer came to me and said,
I need a high protein, no night shade, low inflammatory diet.
They need two hundred and fifty grams of protein a day,
and here's the times that they can eat. Come up
with a perfect meal plan. They need someone who could
do that. And my background is niche and still is
(03:47):
pretty niche to be able to do that. So I
can look at all of their blood work and come
up with this designer diet. And then pretty soon after
that it was their wives who were models, actors in
the industry, and then it kind of snowballed from there.
But it was a very interesting approach to private chefing
that I broke into because prior to me, when you
(04:08):
would private chef, you would go in, you would sign
an NDA and you would just say, you know, you
go and you cook. You can't talk about who you're
cooking for. For me, I started building up this social
media platform as a celebrity private chef, and my clients,
now clients, started following me on my platforms, so they
actually wanted me to post about them and be in
my videos. So it's kind of a very interesting path
(04:30):
and to create our celebrity private chef.
Speaker 1 (04:33):
Very symbiotic relationship there. Wonderful. So you've been very open
about your love for Airwan. Do you do all your
grocery shopping there? Do you mix it up with other stores?
Speaker 4 (04:46):
Yeah?
Speaker 3 (04:46):
Me both think Airwon pays me. They do not. They
do not.
Speaker 4 (04:51):
I would say I let my clients choose where they
want me to shop, but typically it's a lot of
fun and no budget and Airwan is all organic, really
high quality, So typically I do shop at Airwin. I
spend a tremendous amount of money at Airwan and film
some funny content there. And now I have my own product.
I have a carrot cake, which is one of the
(05:11):
best selling desserts in Airwan. But it's fun. People are
just so fascinated with it. And they'll be like, I,
how did you spend thirty thousand dollars in Airwan last month?
You're so tone deaf, and I'm like, how do you
afford that? I'm like, one, I don't pay for the ingredients,
of course, and then two, it's my celebrity clients that, yes,
are buying these Airwan groceries. But I do a lot
(05:33):
for inner city children and families, for cooking classes and nonprofits,
and it's actually those clients that are paying for me
to be able to do those classes. When the La
fires happened, it was my clients that gave me tens
of thousands of dollars to make meals for those in
need and on.
Speaker 3 (05:48):
The front line.
Speaker 4 (05:48):
So they're the most thoughtful people ever. But yeah, they'll
you know, unlimited budget at Airwan is very fun.
Speaker 1 (05:55):
What's the single most expensive item you have ever purchased?
Speaker 4 (05:59):
At the forty dollars water and a view of it,
and people actually bought it because they were so curious
that all the airons sold out of this water when
I did a very viral review of it a couple
of years ago, and people would come together at dinner
because it's the price of a restaurant to eat there,
and instead of sharing a bottle of wine, they would
(06:20):
share this bottle of water, which is so funny. It's
nanopure hyperoxygenated water. Okay, not worth it in my opinion.
Speaker 1 (06:30):
No, no, didn't notice anything remarkable happening after you were
drinking it.
Speaker 4 (06:36):
So I actually tried to travel with it, and then
I realized it was just to carry on. So I
had this massive bottle of like it's forty dollars. I
was going to New York to film with it. I
was like, I'm going to let this go to waste.
I'm not going to dump it because I can't take
it through security.
Speaker 3 (06:50):
So at six.
Speaker 4 (06:51):
Am, I chugged this entire bottle of water, and I
thought I was going to sleep on the plane, but
because it's hyperoxygenated, it was like so much oxygen to
my brain that I was wide awake. So that's the
one benefit of is I was so wide awake on
that flight, I felt like I had three coffees, so
people swear by a sip of it.
Speaker 3 (07:08):
Would I pay forty dollars for water? No? But now
since they have the twenty dollars single strawberry that just
launched there, we need to go review it.
Speaker 1 (07:17):
Okay. Yeah, So you've cooked for some big names like
Paris Hilton, Sara, Michelle Geller, Mindy Kayleg. What's the most
outrageous or challenging dish you've ever attempted to create? Weather
for a client or just for fun.
Speaker 3 (07:36):
I would say none of those three clients.
Speaker 4 (07:38):
But I had another client who I was cooking on
a boat and everything had to be covered in gold
flakes just to do it. I mean, I've done two
thousand dollars pizzas, three hundred dollars mac and cheese, five
hundred dollars girl cheeses, just ridiculousness for housewives and famous
housewives and things like that.
Speaker 3 (07:55):
But I would say the.
Speaker 4 (07:56):
Covered in gold flakes, and I still have gold like
PTSD because one covering a hot ribbi in gold flakes
it is not an easy task and also it has
to be done fast to keep the stay hot.
Speaker 3 (08:08):
And it's like glitter, so it gets everywhere.
Speaker 4 (08:11):
It gets in your clothes, it gets in the carpet,
So I yeah, that would be that would be the craziest.
Speaker 3 (08:17):
But two thousand dollars pizza.
Speaker 4 (08:19):
I actually had my client record me serving this pizza
because I was like, no one's gonna believe that I
actually made this, so you need to fill me. And
then I posted it and when viral. But I used
caviare and expensive nuts from around the world to make
these vegan cheeses and I put gold flakes on it
and it was ridiculous. But some people like expensive bottles
(08:41):
at a club for a table, this client wanted to
show off with the two thousand dollars pizza.
Speaker 1 (08:46):
Wow. So all right, So Gilmore Girls is famous for
its love of comfort food obviously burgers, pancakes, and let's
amount to coffee. How would you put a healthy twist
on some of these classic Gilmore.
Speaker 4 (09:01):
Oh well, first, huge fan of Gilmore Girls, So this
is this is amazing. My sister will be breaking out
knowing that watching this one. So I would say a
lot of people don't know how to make something healthy
and I and that's still satisfying. I love breaking that
stigma that healthy food is anything is boring, it's bland,
it's unsatisfying, it's not delicious, and just making delicious healthy
(09:25):
food that everyone can eat. So I would say for diners,
I would say focusing on really high protein to still
be satisfying.
Speaker 3 (09:35):
Like I make.
Speaker 4 (09:36):
A burger and the bun is made with a fluffy
egg whites is the base. It still has a great shoe,
it's covered in sesame seeds, but it's really high protein.
And then the burger itself is still so high protein
and satisfying. So there's a arugula, there's like a spicy mayo,
there's caramelized onions, there's a delicious turkey burger. And I
(09:57):
would say things like fries an easy ha is air
fried air fried air baked fries, mixing in combining fries
with other vegetables, you still get that satisfying crunch. But
doing ruta baga, doing carrots, doing sweet potatoes, high fiber,
high nutrients, and then doing some simple swaps like a ketchup.
(10:17):
I know is a diner saple, but I make a
homemade ketchup that I think is way better and more
flavorful because ketchup is basically.
Speaker 3 (10:25):
Dyed corn syrup. That's all it is.
Speaker 4 (10:27):
So you can actually get so much flavor and nutrition
out of a freshly made tomato ketchup, and it tastes better.
Speaker 1 (10:33):
Right right, right, all right, So Lorala and Roy come
to you. You know they're eating habits. They want a
signature dish. What would you make for them?
Speaker 4 (10:51):
Okay, So for breakfast, I would say, and I would
healthify the diner doughnut. Those always pleasantly surprised. I make
grain free apple cider donuts that are beautiful the fall season.
They have this coconut sugar coating with cinnamon and the
(11:11):
base it's a cassava almond flour baked doughnut.
Speaker 3 (11:14):
They're still so moist and delicious.
Speaker 4 (11:15):
I actually did content where I went to the Santa
Monica pier in with my little donut hat and I
looked like a donut vendor with my friend Dan Yellow
Monette and other actress and we delivered donuts and people
were like, this is better than the fair food. People
compared it with the palelcakes and everything. So I would
say those doughnuts and then paired with I make really
good turkey sausages and other kind of dinery brunch food,
(11:40):
my maple glaze turkey bacon, and then I make really
good high protein waffles with Quema flour almond flour. So
I think lots of opportunity for a healthy diner breakfast
to help the bye it for sure, your hash browns
made with Colie shreaded cauliflower, oh boy, crazy, But I
(12:01):
swear you would love it.
Speaker 1 (12:03):
I'm sure I would. Do you have a favorite season
that you cook for or cook in?
Speaker 3 (12:09):
So I also grew up in the Northeast, so I
love actually really he's in now.
Speaker 1 (12:14):
I'm in La where in the northeast.
Speaker 3 (12:16):
Western Massachusetts?
Speaker 1 (12:18):
Okay, all right.
Speaker 4 (12:20):
So I love skiing in the winter. I would say
fall is my favorite season. Nothing beats a Northeast fall.
Very Gilmore girls ask of the apple picking and we
would go and picking and apple ci or donuts.
Speaker 3 (12:31):
It's that was my childhood. I love it.
Speaker 1 (12:34):
Yeah, I grew up in the Northeast too. I miss it.
Southern New Jersey, Okay.
Speaker 3 (12:39):
I have family in Cherry.
Speaker 1 (12:40):
Hill, I don't. I grew up in the next town over, Amazing. Yeah, Yeah,
it's beautiful down there. Miss those falls, I really do.
And I actually kind of missed the winners. But then
I realized, I just I was a kid in those winters.
I don't have to drive around in them, and like,
you know, haul my own kids around in the winter,
So it's a little different equation. But anyway, really missed
(13:03):
the place. So tell us a little bit more about
how you're using your platform and your culinary skills to
help people affected by the LA wildfires. Yeah.
Speaker 4 (13:15):
So I've always been very philanthropic since I was younger.
I started multiple nonprofits across the country to help inner
city children and families. So when there's a community, especially
by community that needs help, the first thing I don't
even think of twice about it.
Speaker 3 (13:30):
I'm just like, how can we do something? How can
we help?
Speaker 4 (13:32):
So when the La fires happened, I lost sixty of
my clients and friends lost their homes. Sixty six zero
was like apocalyptic. So many of my celebrity clients were
in the Palisades Malibu. So many my friends just grabbed
things and ran, And I was like, Okay, my clients,
you know, as tragic as it is, they have somewhere
to go. But there were so many frontline workers, There
(13:55):
were so many people that worked in those homes, the
house staff that had nowhere to go.
Speaker 3 (14:00):
We're out of jobs.
Speaker 4 (14:01):
There's like ninety thousand people within ten thousand houses that
burned down, and I was like, what can I do?
So immediately making meals. I partnered with Holy Smokes Kosher
Barbecue in La and she had a commercial kitchen we
could use, and we just I recruited volunteers, I recruited suppliers.
Speaker 3 (14:21):
My food bake.
Speaker 4 (14:21):
Community and my clients helped me raise two hundred and
sixty thousand dollars in one week to make thousands of
meals every single day because one what people were dropping
off at the firehouses for firefighters sleeping on the floor
working around the clock were donuts and gatorade, And like,
these people, these are heroes. These are people working around
the clock. They need high protein, nutritious, delicious, veggie forward meals.
Speaker 3 (14:45):
That's what they need.
Speaker 4 (14:47):
And a lot of the food was being turned down
because if something's not made in a commercial kitchen, they
couldn't even accept it. So people really wanted to help.
So my biggest mission was, guys, we can make more meals,
but you're going to go way farther donating to us
to give them commercial grade food that they can accept,
then going into your kitchen and dropping off junk food
or food that you with the right intention that they
(15:07):
can't accept at the firehouses. So it was amazing the
community that came together what we did. I'm still going
next week to make some food for those that are
displaced as we speak. But it was amazing to see
the LA community come together and I feed feed our heroes.
(15:27):
The frontline workers were incredibly amazing, working around the clock
in that environment, in that air. I was miles away
in the kitchen we would deliver to the front lines,
and that I would be in an N ninety five
mask and the air was still affecting me.
Speaker 3 (15:41):
So they are truly heroes. So the least I could
have done.
Speaker 1 (15:45):
Well, good for you and thank you for those contributions.
Much appreciated.
Speaker 3 (15:51):
Are you in La currently.
Speaker 1 (15:53):
No, I'm out actually in near Malibu now. So you know,
we were affected. We weren't evacuated, but almost we were packed.
The cars were packed, We were ready to go at
a moment's notice. All our valuables were in the car,
you know, that kind of thing. But we never got
the we never got the message to clear out, you know,
the wind would change if we would get within five
(16:15):
miles or something like that, you know, because there were
multiple fires going in the Palisades fires and then there
was all kinds of different fires. They kept cropping up. Yeah,
but we really dodged a bullet, all right. If you
were to come into Luke's Diner, Brook, what would you
order and where, even more importantly, would you sit?
Speaker 3 (16:39):
Hmm? I guess a comfy booth.
Speaker 4 (16:44):
Whenever I post up and I somewhere, I'm always working.
I stay somewhere for a very long time until I
get eyes that I need to leave. But I would
order I'm very healthy, so they probably would. You'd probably
spit in my food because I would say, like the
can I change.
Speaker 3 (17:01):
Everything on the menu? Kind of?
Speaker 4 (17:04):
And I would be the second I asked for gluten
free toast, I know my food would be spitting and
I know it's not A.
Speaker 1 (17:11):
Model would never do that. He might, he might be
a little grumpy, but he wouldn't do that.
Speaker 3 (17:17):
I would ask.
Speaker 4 (17:17):
For like an egg white omelet with veggies, and they'd
be like, who is this healthy girl?
Speaker 1 (17:23):
I did that all the time. That's not a good deal.
Speaker 3 (17:26):
You got it? Yeah, I think that that's easy.
Speaker 2 (17:29):
That's easy.
Speaker 1 (17:31):
Less work for me, No, I mean, I mean, you know,
I just tell Caesar what to do exactly. Oh, it's
been fun getting to know You're fun talking to you,
And thank you so much for for for helping out
those heroes. Really really important thing to do.
Speaker 3 (17:45):
Uh.
Speaker 1 (17:46):
And you can find Brooke on Instagram and TikTok as
at Chef Bay c h E F b A And
if you want to see some of her recipes, check
out in the Kitchen with Chef Bay cam.
Speaker 3 (18:01):
And the link of my bio.
Speaker 4 (18:02):
I have a substack, so I post two to three
d recipes every single week on substack and I have
a great community there, so definitely.
Speaker 3 (18:09):
Check that out.
Speaker 1 (18:10):
We'll surely do that. Thank you so much, Brooke for
your time and your insights and your charity to the community.
Much respect to you and good luck with everything, and
thank you everybody for downloading. We will see you on
the next episode of Luke's Diner. And remember where you lead,
we will follow. Stay safe everyone, Hey, everybody, don't forget
(19:02):
Follow us on Instagram at I Am all In podcast
and email us at Gilmore at iHeartRadio dot com.
I Am all In Again.
Speaker 2 (00:09):
Let's I Am all In Again with Scott Patterson an
iHeartRadio podcast.
Speaker 1 (00:22):
Hey Everybody, Scott Patterson, I Am all In Podcast one
eleven productions. iHeartRadio, iHeartMedia, iHeart Podcast. Luke's Diner Episode. We
are going to take our little journey through this episode
with none other than Brooke Bayevsky, otherwise known as the
(00:44):
Incredible Chef bay She's a celebrity chef, wellness expert, social
media sensation known for her creating delicious, healthy, and allergen
friendly meals with a passion for making gourmet food accessible
to all. She's worked with top brands, celebrities, athletes, all
while sharing her culinary expertise online. Today, we're diving into
(01:05):
the world of Gilmore Girl's food and hearing about her
experiences in the kitchen.
Speaker 3 (01:11):
Welcome chef by thank you so much. It's so nice
to meet you, and thank you for having me.
Speaker 1 (01:17):
It's a pleasure to have you. Nice to meet you too.
We're excited. So episode fourteen, season one that Damn Donna
reed and we are treated to a lot of food Brooke.
To just name a few, we see pizza, homemade donuts,
chocolate cake, lamb chops, mashed potatoes, green beans, steak. I'm
(01:38):
so hungry right now, let's take a break and go
eat some food. No, I'm kidding, all right, So we'll
get into the food shown throughout the episode.
Speaker 3 (01:49):
But first, how did you.
Speaker 1 (01:50):
Break into the world of cooking for celebrities?
Speaker 4 (01:55):
I definitely I get this question a lot. I definitely
did not have the traditional culinary career path. Most people
go from you know, high school to culinary school work
you right up in a restaurant or a hotel hospitality group.
For me, I grew up in a family with nine
allergens among the five of us, so I always saw
this need to cater to dietary needs focus on food
(02:18):
for health, and I knew this was going to be
an increased need just seeing the food system in our country.
So my background is very niche. I an undergrad I
studied food science, product development, and nutrition, and then I
went to a health supportive culinary arts program which focused
on eating for health and wellness, which at that time,
(02:40):
several years ago, was the first kind of program of
its kind. Most and this was crazy to me, most
culinary schools don't cover health, wellness and eating. I nutritiously
and this blew my mind. So this was the first
program that was really really interesting to me. And up
until then, I was doing a lot of corporate food
product development, so developing the healthiest food products for the
(03:03):
largest companies in the world, like egg bites for Starbucks
and soups for Panera Bread. And I always had this
passion for healthy food and making healthy food accessible to all.
And after I was in this program, I started getting
approached by this culinary program. I was approached by trainers
and nutritionness of athletes in the NBA in the NFL
who they're all about nutrition. You know, they just can't
(03:26):
have a normal chef. They need someone who can analyze
blood work. And if a trainer came to me and said,
I need a high protein, no night shade, low inflammatory diet.
They need two hundred and fifty grams of protein a day,
and here's the times that they can eat. Come up
with a perfect meal plan. They need someone who could
do that. And my background is niche and still is
(03:47):
pretty niche to be able to do that. So I
can look at all of their blood work and come
up with this designer diet. And then pretty soon after
that it was their wives who were models, actors in
the industry, and then it kind of snowballed from there.
But it was a very interesting approach to private chefing
that I broke into because prior to me, when you
(04:08):
would private chef, you would go in, you would sign
an NDA and you would just say, you know, you
go and you cook. You can't talk about who you're
cooking for. For me, I started building up this social
media platform as a celebrity private chef, and my clients,
now clients, started following me on my platforms, so they
actually wanted me to post about them and be in
my videos. So it's kind of a very interesting path
(04:30):
and to create our celebrity private chef.
Speaker 1 (04:33):
Very symbiotic relationship there. Wonderful. So you've been very open
about your love for Airwan. Do you do all your
grocery shopping there? Do you mix it up with other stores?
Speaker 4 (04:46):
Yeah?
Speaker 3 (04:46):
Me both think Airwon pays me. They do not. They
do not.
Speaker 4 (04:51):
I would say I let my clients choose where they
want me to shop, but typically it's a lot of
fun and no budget and Airwan is all organic, really
high quality, So typically I do shop at Airwin. I
spend a tremendous amount of money at Airwan and film
some funny content there. And now I have my own product.
I have a carrot cake, which is one of the
(05:11):
best selling desserts in Airwan. But it's fun. People are
just so fascinated with it. And they'll be like, I,
how did you spend thirty thousand dollars in Airwan last month?
You're so tone deaf, and I'm like, how do you
afford that? I'm like, one, I don't pay for the ingredients,
of course, and then two, it's my celebrity clients that, yes,
are buying these Airwan groceries. But I do a lot
(05:33):
for inner city children and families, for cooking classes and nonprofits,
and it's actually those clients that are paying for me
to be able to do those classes. When the La
fires happened, it was my clients that gave me tens
of thousands of dollars to make meals for those in
need and on.
Speaker 3 (05:48):
The front line.
Speaker 4 (05:48):
So they're the most thoughtful people ever. But yeah, they'll
you know, unlimited budget at Airwan is very fun.
Speaker 1 (05:55):
What's the single most expensive item you have ever purchased?
Speaker 4 (05:59):
At the forty dollars water and a view of it,
and people actually bought it because they were so curious
that all the airons sold out of this water when
I did a very viral review of it a couple
of years ago, and people would come together at dinner
because it's the price of a restaurant to eat there,
and instead of sharing a bottle of wine, they would
(06:20):
share this bottle of water, which is so funny. It's
nanopure hyperoxygenated water. Okay, not worth it in my opinion.
Speaker 1 (06:30):
No, no, didn't notice anything remarkable happening after you were
drinking it.
Speaker 4 (06:36):
So I actually tried to travel with it, and then
I realized it was just to carry on. So I
had this massive bottle of like it's forty dollars. I
was going to New York to film with it. I
was like, I'm going to let this go to waste.
I'm not going to dump it because I can't take
it through security.
Speaker 3 (06:50):
So at six.
Speaker 4 (06:51):
Am, I chugged this entire bottle of water, and I
thought I was going to sleep on the plane, but
because it's hyperoxygenated, it was like so much oxygen to
my brain that I was wide awake. So that's the
one benefit of is I was so wide awake on
that flight, I felt like I had three coffees, so
people swear by a sip of it.
Speaker 3 (07:08):
Would I pay forty dollars for water? No? But now
since they have the twenty dollars single strawberry that just
launched there, we need to go review it.
Speaker 1 (07:17):
Okay. Yeah, So you've cooked for some big names like
Paris Hilton, Sara, Michelle Geller, Mindy Kayleg. What's the most
outrageous or challenging dish you've ever attempted to create? Weather
for a client or just for fun.
Speaker 3 (07:36):
I would say none of those three clients.
Speaker 4 (07:38):
But I had another client who I was cooking on
a boat and everything had to be covered in gold
flakes just to do it. I mean, I've done two
thousand dollars pizzas, three hundred dollars mac and cheese, five
hundred dollars girl cheeses, just ridiculousness for housewives and famous
housewives and things like that.
Speaker 3 (07:55):
But I would say the.
Speaker 4 (07:56):
Covered in gold flakes, and I still have gold like
PTSD because one covering a hot ribbi in gold flakes
it is not an easy task and also it has
to be done fast to keep the stay hot.
Speaker 3 (08:08):
And it's like glitter, so it gets everywhere.
Speaker 4 (08:11):
It gets in your clothes, it gets in the carpet,
So I yeah, that would be that would be the craziest.
Speaker 3 (08:17):
But two thousand dollars pizza.
Speaker 4 (08:19):
I actually had my client record me serving this pizza
because I was like, no one's gonna believe that I
actually made this, so you need to fill me. And
then I posted it and when viral. But I used
caviare and expensive nuts from around the world to make
these vegan cheeses and I put gold flakes on it
and it was ridiculous. But some people like expensive bottles
(08:41):
at a club for a table, this client wanted to
show off with the two thousand dollars pizza.
Speaker 1 (08:46):
Wow. So all right, So Gilmore Girls is famous for
its love of comfort food obviously burgers, pancakes, and let's
amount to coffee. How would you put a healthy twist
on some of these classic Gilmore.
Speaker 4 (09:01):
Oh well, first, huge fan of Gilmore Girls, So this
is this is amazing. My sister will be breaking out
knowing that watching this one. So I would say a
lot of people don't know how to make something healthy
and I and that's still satisfying. I love breaking that
stigma that healthy food is anything is boring, it's bland,
it's unsatisfying, it's not delicious, and just making delicious healthy
(09:25):
food that everyone can eat. So I would say for diners,
I would say focusing on really high protein to still
be satisfying.
Speaker 3 (09:35):
Like I make.
Speaker 4 (09:36):
A burger and the bun is made with a fluffy
egg whites is the base. It still has a great shoe,
it's covered in sesame seeds, but it's really high protein.
And then the burger itself is still so high protein
and satisfying. So there's a arugula, there's like a spicy mayo,
there's caramelized onions, there's a delicious turkey burger. And I
(09:57):
would say things like fries an easy ha is air
fried air fried air baked fries, mixing in combining fries
with other vegetables, you still get that satisfying crunch. But
doing ruta baga, doing carrots, doing sweet potatoes, high fiber,
high nutrients, and then doing some simple swaps like a ketchup.
(10:17):
I know is a diner saple, but I make a
homemade ketchup that I think is way better and more
flavorful because ketchup is basically.
Speaker 3 (10:25):
Dyed corn syrup. That's all it is.
Speaker 4 (10:27):
So you can actually get so much flavor and nutrition
out of a freshly made tomato ketchup, and it tastes better.
Speaker 1 (10:33):
Right right, right, all right, So Lorala and Roy come
to you. You know they're eating habits. They want a
signature dish. What would you make for them?
Speaker 4 (10:51):
Okay, So for breakfast, I would say, and I would
healthify the diner doughnut. Those always pleasantly surprised. I make
grain free apple cider donuts that are beautiful the fall season.
They have this coconut sugar coating with cinnamon and the
(11:11):
base it's a cassava almond flour baked doughnut.
Speaker 3 (11:14):
They're still so moist and delicious.
Speaker 4 (11:15):
I actually did content where I went to the Santa
Monica pier in with my little donut hat and I
looked like a donut vendor with my friend Dan Yellow
Monette and other actress and we delivered donuts and people
were like, this is better than the fair food. People
compared it with the palelcakes and everything. So I would
say those doughnuts and then paired with I make really
good turkey sausages and other kind of dinery brunch food,
(11:40):
my maple glaze turkey bacon, and then I make really
good high protein waffles with Quema flour almond flour. So
I think lots of opportunity for a healthy diner breakfast
to help the bye it for sure, your hash browns
made with Colie shreaded cauliflower, oh boy, crazy, But I
(12:01):
swear you would love it.
Speaker 1 (12:03):
I'm sure I would. Do you have a favorite season
that you cook for or cook in?
Speaker 3 (12:09):
So I also grew up in the Northeast, so I
love actually really he's in now.
Speaker 1 (12:14):
I'm in La where in the northeast.
Speaker 3 (12:16):
Western Massachusetts?
Speaker 1 (12:18):
Okay, all right.
Speaker 4 (12:20):
So I love skiing in the winter. I would say
fall is my favorite season. Nothing beats a Northeast fall.
Very Gilmore girls ask of the apple picking and we
would go and picking and apple ci or donuts.
Speaker 3 (12:31):
It's that was my childhood. I love it.
Speaker 1 (12:34):
Yeah, I grew up in the Northeast too. I miss it.
Southern New Jersey, Okay.
Speaker 3 (12:39):
I have family in Cherry.
Speaker 1 (12:40):
Hill, I don't. I grew up in the next town over, Amazing. Yeah, Yeah,
it's beautiful down there. Miss those falls, I really do.
And I actually kind of missed the winners. But then
I realized, I just I was a kid in those winters.
I don't have to drive around in them, and like,
you know, haul my own kids around in the winter,
So it's a little different equation. But anyway, really missed
(13:03):
the place. So tell us a little bit more about
how you're using your platform and your culinary skills to
help people affected by the LA wildfires. Yeah.
Speaker 4 (13:15):
So I've always been very philanthropic since I was younger.
I started multiple nonprofits across the country to help inner
city children and families. So when there's a community, especially
by community that needs help, the first thing I don't
even think of twice about it.
Speaker 3 (13:30):
I'm just like, how can we do something? How can
we help?
Speaker 4 (13:32):
So when the La fires happened, I lost sixty of
my clients and friends lost their homes. Sixty six zero
was like apocalyptic. So many of my celebrity clients were
in the Palisades Malibu. So many my friends just grabbed
things and ran, And I was like, Okay, my clients,
you know, as tragic as it is, they have somewhere
to go. But there were so many frontline workers, There
(13:55):
were so many people that worked in those homes, the
house staff that had nowhere to go.
Speaker 3 (14:00):
We're out of jobs.
Speaker 4 (14:01):
There's like ninety thousand people within ten thousand houses that
burned down, and I was like, what can I do?
So immediately making meals. I partnered with Holy Smokes Kosher
Barbecue in La and she had a commercial kitchen we
could use, and we just I recruited volunteers, I recruited suppliers.
Speaker 3 (14:21):
My food bake.
Speaker 4 (14:21):
Community and my clients helped me raise two hundred and
sixty thousand dollars in one week to make thousands of
meals every single day because one what people were dropping
off at the firehouses for firefighters sleeping on the floor
working around the clock were donuts and gatorade, And like,
these people, these are heroes. These are people working around
the clock. They need high protein, nutritious, delicious, veggie forward meals.
Speaker 3 (14:45):
That's what they need.
Speaker 4 (14:47):
And a lot of the food was being turned down
because if something's not made in a commercial kitchen, they
couldn't even accept it. So people really wanted to help.
So my biggest mission was, guys, we can make more meals,
but you're going to go way farther donating to us
to give them commercial grade food that they can accept,
then going into your kitchen and dropping off junk food
or food that you with the right intention that they
(15:07):
can't accept at the firehouses. So it was amazing the
community that came together what we did. I'm still going
next week to make some food for those that are
displaced as we speak. But it was amazing to see
the LA community come together and I feed feed our heroes.
(15:27):
The frontline workers were incredibly amazing, working around the clock
in that environment, in that air. I was miles away
in the kitchen we would deliver to the front lines,
and that I would be in an N ninety five
mask and the air was still affecting me.
Speaker 3 (15:41):
So they are truly heroes. So the least I could
have done.
Speaker 1 (15:45):
Well, good for you and thank you for those contributions.
Much appreciated.
Speaker 3 (15:51):
Are you in La currently.
Speaker 1 (15:53):
No, I'm out actually in near Malibu now. So you know,
we were affected. We weren't evacuated, but almost we were packed.
The cars were packed, We were ready to go at
a moment's notice. All our valuables were in the car,
you know, that kind of thing. But we never got
the we never got the message to clear out, you know,
the wind would change if we would get within five
(16:15):
miles or something like that, you know, because there were
multiple fires going in the Palisades fires and then there
was all kinds of different fires. They kept cropping up. Yeah,
but we really dodged a bullet, all right. If you
were to come into Luke's Diner, Brook, what would you
order and where, even more importantly, would you sit?
Speaker 3 (16:39):
Hmm? I guess a comfy booth.
Speaker 4 (16:44):
Whenever I post up and I somewhere, I'm always working.
I stay somewhere for a very long time until I
get eyes that I need to leave. But I would
order I'm very healthy, so they probably would. You'd probably
spit in my food because I would say, like the
can I change.
Speaker 3 (17:01):
Everything on the menu? Kind of?
Speaker 4 (17:04):
And I would be the second I asked for gluten
free toast, I know my food would be spitting and
I know it's not A.
Speaker 1 (17:11):
Model would never do that. He might, he might be
a little grumpy, but he wouldn't do that.
Speaker 3 (17:17):
I would ask.
Speaker 4 (17:17):
For like an egg white omelet with veggies, and they'd
be like, who is this healthy girl?
Speaker 1 (17:23):
I did that all the time. That's not a good deal.
Speaker 3 (17:26):
You got it? Yeah, I think that that's easy.
Speaker 2 (17:29):
That's easy.
Speaker 1 (17:31):
Less work for me, No, I mean, I mean, you know,
I just tell Caesar what to do exactly. Oh, it's
been fun getting to know You're fun talking to you,
And thank you so much for for for helping out
those heroes. Really really important thing to do.
Speaker 3 (17:45):
Uh.
Speaker 1 (17:46):
And you can find Brooke on Instagram and TikTok as
at Chef Bay c h E F b A And
if you want to see some of her recipes, check
out in the Kitchen with Chef Bay cam.
Speaker 3 (18:01):
And the link of my bio.
Speaker 4 (18:02):
I have a substack, so I post two to three
d recipes every single week on substack and I have
a great community there, so definitely.
Speaker 3 (18:09):
Check that out.
Speaker 1 (18:10):
We'll surely do that. Thank you so much, Brooke for
your time and your insights and your charity to the community.
Much respect to you and good luck with everything, and
thank you everybody for downloading. We will see you on
the next episode of Luke's Diner. And remember where you lead,
we will follow. Stay safe everyone, Hey, everybody, don't forget
(19:02):
Follow us on Instagram at I Am all In podcast
and email us at Gilmore at iHeartRadio dot com.
Hosts And Creators
Amy Sugarman
Danielle Romo
Scott Patterson
Tara Soudbaksh
Popular Podcasts
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Therapy Gecko
An unlicensed lizard psychologist travels the universe talking to strangers about absolutely nothing. TO CALL THE GECKO: follow me on https://www.twitch.tv/lyleforever to get a notification for when I am taking calls. I am usually live Mondays, Wednesdays, and Fridays but lately a lot of other times too. I am a gecko.