January 16, 2024 • 50 mins
Daniel talks cooking and baking with accomplished French chef Rémi Lauvand.
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Speaker 1 (00:00):
What's your favorite American fast food restaurant chain?
Speaker 2 (00:06):
Oh? My god, I don't eat fast food.
Speaker 1 (00:08):
Have you ever had fast food from a fast food restaurant?
Speaker 2 (00:10):
In and out?
Speaker 1 (00:11):
In now?
Speaker 2 (00:12):
Oh?
Speaker 1 (00:12):
I mean I turn a blind eye to that. That's
that's nice.
Speaker 2 (00:15):
Yeah, it was okay, and it was invited by Julia Child.
Speaker 1 (00:24):
Pasha Cash Shows Show Show. Welcome to Toash Show. Now
you may notice that I'm not wearing my wedding ring today.
It's right here. About six months ago, I was surfing
(00:45):
in Florida a little beach break shore break water was
probably six inches deep. Jammed my finger, it swelled up.
Didn't want to cut the ring off, so I let
it stay on there.
Speaker 3 (00:58):
Uh.
Speaker 1 (00:59):
And then just yesterday I finally was able to get
it over this swollen gross knuckle. Six months later. Oh
it was, But so now I have to walk around
with my ring and set it down near me so
that no one tries to have sex with me. I
(01:19):
gotta do it. My wife's like, you better put it
near you so that it blocks all the vagina from
engulfing your penis. Anyway, can tell? Does that look bad?
It hurts?
Speaker 2 (01:33):
Oh?
Speaker 1 (01:34):
Stupid? It still hurts whatever I get through it. I've
been sick. To Eddie, how you feeling, I'm feeling pretty good.
You were sick for a while there, huh covid over
the break Yeah, oh man, that's a shame. Well, at
least not on a ventilator.
Speaker 2 (01:48):
All right.
Speaker 1 (01:53):
I got sick and I'm still talking about it. I
had a cold three weeks ago. I'm not whining either,
creating content. How did I get a cold? Oh, I'll
tell you how I got a cold. My mother in law,
who's famously never sick, happened to be living with us
for a month, and that entire month she was open mouthed,
(02:15):
coughing all over the Monopoly deal cards every night. You
know the worst part for me when I get sick.
I got the flu. The worst part about it is
not the pain of this statement, but just being mocked
by my wife because I have cold, sweats and a
(02:36):
fever of one hundred point one degrees. That was my fever. Oh,
I was on fire. I kept saying. I was like,
call an ambulance. She goes, it's only a hundred. I
go one hundred point one, and then she's like, oh,
I'm sure she constantly does I'm sure it's so much
(02:57):
worse than the flu we had three days ago. Oh,
so annoying. It's they call it a man cold because
because men we whine so much. I'm a little needy
when I'm not feeling well. I get it. And women
just have a higher tolerance for pain. Sure, unless we're
talking about emotional pain. Then they're fragile as fuck. And please,
(03:24):
here's here's what I'm fine. Man colds are a thing.
You know, we're all complete pussies and we deserve you
to mock us. Fine, But women, how about this. You
can't say everything is you're Oh, I've got food poisoning.
I think I've got food poisoning. Every time we order
(03:44):
Chinese food, you've got food poisoning. That's racist, first of all.
Second of all, you don't have food poisoning. You have
good old fashioned diarrhea. We've all got it. We all
get it. Just say it. There's some some you just
can't say they have diarrhea. What's going on in there?
(04:05):
I'm having diarrhea? Eddie, got any videos for me this week? Oh? Yeah,
I got a video. Be careful not to burn your tongues.
I'm sure her father is very proud if by some
miracle he's still around.
Speaker 2 (04:22):
Now.
Speaker 1 (04:22):
If you're just listening to this podcast, I know that
you can head on over to our YouTube channel and
check out the links. Huh, that's what we do there.
Let's get to today's guest. You will notice the set's
gonna look a little different. It was. We had a
different table, and we had we didn't have lights. The
(04:43):
backdrop was a bit different. Okay, we shot all these
interviews out of order, and this was one of the
very first interviews before we got our shit together. Today's
guest is a world renowned chef who happened to create
the greatest chocolate chip cookie. I'm in enjoy. Pasha, my
(05:07):
guest today is a very accomplished French chef who started
his career in Paris, then worked in numerous Michelin starred
restaurants around the world. Now hangs his apron in Los Angeles,
which is why I'm talking to him today. Remy, I'll
be your host, Daniel. Can I start you off with
some bread or our signature cocktail?
Speaker 2 (05:26):
I'm good right now?
Speaker 1 (05:27):
What are you? Are you a one kisser, two kisser
or do you go three or four?
Speaker 2 (05:32):
It depends where you're from.
Speaker 1 (05:34):
I understand, what are you? What are you? Three?
Speaker 2 (05:36):
So it's a three, but you know what I mean.
In my family the pot of fuens I am. It
can go all the way to four, but it's too much.
Speaker 1 (05:44):
It's too much.
Speaker 2 (05:44):
It's too much for four kisses so long exactly, especially
if you don't like it, you know, you're like, come on,
get away from me.
Speaker 1 (05:54):
You can't keep kissing me. Uncle? Do you want to
hear my French accent? I don't know if this is offensive.
I mean, my friends, that's all I've got.
Speaker 2 (06:04):
Okay, good?
Speaker 1 (06:07):
Do you believe in ghosts? You know it's debatable, you know, no,
it's not.
Speaker 2 (06:11):
Well, if I'm at my family house, I do believe
in ghosts. Anywhere else, yeah, it's not.
Speaker 1 (06:19):
No, you don't believe in ghosts, is the answer?
Speaker 2 (06:21):
Yeah?
Speaker 1 (06:21):
All right, good, thank goodness? Ratituy? How many times have
you seen that movie?
Speaker 2 (06:26):
Oh my god?
Speaker 1 (06:27):
How many times?
Speaker 2 (06:28):
I think twice?
Speaker 1 (06:29):
Did you enjoy it? Or no? Yeah?
Speaker 2 (06:30):
I do? But I mean I'm named after a rat.
Speaker 1 (06:33):
Well, yes, but it's such a such a dignified rat,
and rats are I think overall, are considered smart creatures.
But in a kitchen, I mean that's the whole point. Yeah,
all right, remy, where are you originally from?
Speaker 2 (06:47):
Home? France? Born and raised? I mean I've been a
little all over. So it was like either in a
north of Palace or in a Southwest.
Speaker 1 (06:55):
Do you go back to France every year? I used
to are you allowed to go back?
Speaker 2 (07:00):
Of course? Yeah?
Speaker 1 (07:01):
Okay, just making sure.
Speaker 2 (07:03):
Well, I guess for a while I was not.
Speaker 1 (07:05):
But what got you into cooking in the first place?
Speaker 2 (07:11):
You know? I started walking you my songs, like in
the summer, just doing things and I felt like, you know,
doing dishwashing and stuff like this. But I was still
in school. I was kind of a I would say,
like an earth antisocial kind of person. And bringing me
into that environment where everybody was walking together and I
(07:31):
had to depend on each other. I was kind of like, oh,
I kind of like that, you know, and see what
they were doing too, And the creativity part of it
was like I got hooked on that how.
Speaker 1 (07:43):
Do you how do you handle that stress?
Speaker 2 (07:45):
Just constantly At the beginning, it was a little traumatic.
I'm like, oh my god. You know, I used to
go home and not being able to sleep and wondering
am I doing the right thing? I mean, this is crazy,
and then eventually it's it's kind of like you melt
into it and you focus on really what's important and
you leave a lot of the background noise and background
(08:07):
so it's not affect you.
Speaker 1 (08:09):
You wear the chef hat in the kitchen.
Speaker 2 (08:11):
You know, I'm six three, so if I put a hat,
I'm going to bang that thing all over and he's
going to fall in everything. And I used to like
make chefs upset with me because I used to cut
it up and I would look like, you know, a
fast food guy or the ice cream guy, and they
would like aff at me. I'm like, okay, so take
(08:35):
it off.
Speaker 1 (08:36):
Six three. You see I'm six four. Yeah, what's the
shortest person, shortest man that you can respect? What's that height?
Speaker 2 (08:46):
Well? You know, I mean that beat on my elbow.
I'd be like, okay, get away from me.
Speaker 1 (08:53):
You cooked in Germany. I was born in Germany. Now
they I don't think of German food.
Speaker 2 (08:58):
Well were you born in Bopart, a.
Speaker 1 (09:00):
Small Frankfurt near Frankfurt. I walked near Frankfurt, but the
food in Germany.
Speaker 2 (09:06):
So it was a franchise sant Ok So it was
a small like one mission star. I saw one thing
I really enjoyed in Germany. It was, you know, the
how methodical and organized everything is.
Speaker 1 (09:22):
Oh yeah, I think they've taken that to another level.
Oh yeah, got them in trouble a handful of times.
Well so me too. But there was a fun part though.
You know, the food was great. I mean there was
like my basis were covered. But what I learned was
their organization. They were thinking. They were like always requestioning
(09:43):
themselves about doing things more efficiently and better. How long
have you been in the United States.
Speaker 2 (09:52):
Since eighty four?
Speaker 1 (09:53):
You went to New York first? Yeah, how was your
time in New York?
Speaker 2 (09:56):
Great? Oh my god, I mean in.
Speaker 1 (09:59):
The eighties New York fancy restaurants. How much cocaine did
you do?
Speaker 2 (10:03):
None?
Speaker 1 (10:04):
How much cocaine did you see a lot?
Speaker 2 (10:07):
Oh my god?
Speaker 1 (10:09):
I mean yeah.
Speaker 2 (10:10):
When people ask me about the story about the rest
out the world or even New York in the eighties
or it's not a joke, it was beyond belief. Even
for me.
Speaker 1 (10:22):
I was like, whoa did you drink?
Speaker 2 (10:25):
Yeah? Drinking I did.
Speaker 1 (10:26):
I mean, like most a lot of chefs, we got
a bad reputation. Yeah, we have a little too much.
Speaker 2 (10:32):
I never got to the point where it was a poem.
But yeah, the drinking, you know after shift, you know,
binging until four or five in the morning or until
the sun comes up, and the restaurants all the value
are like lifting again the high end curtain because they
closed it at like three o'clock in the morning, and
(10:52):
then you're like, oh crap, it's daylight.
Speaker 1 (10:54):
Yeah, it's a sad feeling when you see that sun coming.
Speaker 2 (10:58):
My god, yes it is.
Speaker 1 (11:00):
What do you think of these people that are that
don't care about eating and all?
Speaker 2 (11:04):
I don't understand that, And you know, I have a
really hard way of describing I mean, they have a
sad life, agreed. They go through life with body function
and it's really I heat, I drink a shit, and
they have absolutely no pleasure doing any of those. And
it's it's kind of sad.
Speaker 1 (11:24):
Someone that says they don't have a sweet tooth. I
just immediately get angered, like, oh, you don't enjoyed eating
something that tastes delicious?
Speaker 2 (11:34):
I mean yeah, I mean the thing you know, sweet fat,
you know, all those salty I mean this is what
triggers all your emotion, you know. So yeah, if they
don't like anything, it's it's really strange.
Speaker 1 (11:46):
You know, when you were in New York. It was
when you were a soush chef there. That's when you
stumbled upon your chocolate chip cookie recipe. Am I right?
Speaker 2 (11:53):
So the chocolate recipe is really jacktois and we improved
with him and stuff.
Speaker 1 (11:58):
Yeah, who was the one that deemed it the greatest
chocolate chip cookie in the world. Who gave it that title?
Speaker 2 (12:04):
I think at the time he was a New York Times.
Speaker 1 (12:06):
I mean, that's a bold state.
Speaker 2 (12:08):
I know, what are the things you like about chocolate
chip cookies? Because that's always a big cause of debate
for O the things you like about it? And what
are the things you don't want in your chocolate?
Speaker 1 (12:17):
First of all, I mean, as I'll start with it
for me personally, and I care very much about chocolate
chip cookies. And I don't even know that it's my
favorite cookie, but I still I love it very much.
And I've traveled everywhere. By the way, when I got
married in Italy. Okay, I'm speaking of delicious food. Borgo
Saner Pietro. I'm not sure they're a sponsor of this podcast,
(12:37):
but if Borgo Sanra Piedro would like to sponsor this show.
I would I would love it. I had a beautiful
wedding there and they also liked that I came there
and I dressed in costume. Me and some of my
friends we dressed as old tennis players from the seventy
with wigs and everything like that. We just like with
wooden rackets. I can see that. I'll send you a photo.
You'll love it. Anyway. My wife one time got forwarded
(12:59):
an email that wasn't meant to come to us. That
was them writing about our wedding, and they're like, the
Americans want biscuits, and they were just refreshed, you know,
they call cookies biscuits. And it just made me feel
like I was like I was such a trashy little
person because I wanted a cookie. Anyway, For me, what
(13:22):
makes a perfect chocolate chip cookie? The simple thing is
it can't. I can't have a crunchy cookie. I'm not
a If a cookie is crunchy, I'm there's no way
it's the best cookie in the world. I want to
crunch You make crunchy chocolate shop.
Speaker 2 (13:35):
Let me ask you, you want the call of the
cookie to be soft?
Speaker 1 (13:40):
Yes, But I'll be honest with you. I want everything soft.
Rarely is a cookie out of the oven better than
before it went into the oven. That's my that's my
two cents. Listen. But that's the thing. What anybody says
it's the greatest in the world, It's like, well, there's
there's different there ever has different takes. And I'm an idiot,
(14:02):
so I I.
Speaker 2 (14:04):
Never agree on the base of the the base of that,
you know. But you have to play the game too,
you know.
Speaker 1 (14:10):
And now in general, do you feel do you feel
that you have to uh be extremely patriotic to your homeland.
Do you have to like say that French food is
the best food, not because it's not right?
Speaker 2 (14:23):
Well, yeah, I mean there's a lot of good stuff.
Speaker 1 (14:25):
There's great stuff, but it's not the But it's.
Speaker 2 (14:27):
Not, you know, French. It is elevated the notion of
going out and my sants and conviviality and all these
two two are more how would you say, like, you know,
bold thing. You know, so we advertise it better than
other countries.
Speaker 1 (14:48):
When I'm in When I'm in Paris, my wife gets
so mad because people speak to me in French and
speak to her in English. Because I know how to
blend I know how to blend and like h. I
even had a person that I stay with. He goes
every day I tried to dress and he goes, oh, today,
you look like a true Frenchman. I'd like, oh, I'm
very excited to hear that. I love. I love France.
(15:11):
They like to eat too late. I don't like that.
I like to bea at a restaurant right when they
open five o'clock, which is not no, that's that's that's insane. Yeah,
to have dinner at ten eleven, that's not good for me.
It's my stomach, like, I like food to sit for
a little bit, right. I spent time in France. The
last time I was there, I had a French chef
(15:35):
give my wife a class, and all I could the
food was she made probably the worst meal she's ever made.
It was unacceptable. I got some video of that. I'm
sure the one thing that I took from him. He
just constantly kept telling her to clean up while she
was cooking, and I respected that. I was like, yes,
she's always He's like, yeah, you're clean while you cook
(15:56):
that way, and I just was like, good, listen to this.
Speaker 2 (15:59):
You're clean as you go. Uh huh that's right.
Speaker 1 (16:01):
Let me tell you about a restaurant in France, in
Paris that I ate at, and I want you to
tell me I'm wrong. Everyone's I had to go there
septeen so it's a hard restaurant to get into. Not
a lot of Americans sitting in there, and I'm sitting
there and I'm like, okay, I want to experience this.
I'm very open minded. I enjoy good food. It was
(16:21):
too much, it was too much, too much. I don't
know what too much, too fancy, too, I don't know,
like I don't need foam over some cold egg dish.
I don't know what I was eating everything else. And
my server, who he was very uh, he was curious
at why I was there, and and then and then
(16:43):
he could tell sometimes when one of the courses he's like,
how was that? He's like, that's a bit woodsy.
Speaker 3 (16:50):
Huh.
Speaker 1 (16:51):
I don't describe things as woodsy. But anyway, am I wrong?
You love that restaurant.
Speaker 2 (16:57):
It's a big debate right now, like about those restaurants
that you know, how do you define fine dining? How
do you define a good time in a restaurant? Is
it you know, the deco? Is it the fancy food,
is it the overly transformed food? Like you said, you know,
(17:18):
there's a lot of restaurants like this. I think they
go too far now.
Speaker 1 (17:22):
And they won't do anything that's not from the region. So,
like I wanted a dessert, I was like, Oh, is
there anything that has chocolate or anything? No, because chocolate's
not from France.
Speaker 2 (17:31):
So I'm like, Okay, that's a little extreme, because I mean,
are you going to deny you know, food because it's
you know, it's coming from Spain or.
Speaker 1 (17:44):
Don't get them started on Spain. That's the most expensive
meal I've ever had in my life, where I was like, oh,
I really did not enjoy that at all. Talk there's
no good Mexican food in France.
Speaker 2 (17:57):
Yeah, you're right, you know, I think it's changing a little.
Speaker 1 (18:00):
Is it.
Speaker 2 (18:00):
Yeah?
Speaker 1 (18:01):
Do you like Mexican food?
Speaker 2 (18:02):
I do?
Speaker 1 (18:02):
That's so good.
Speaker 2 (18:03):
I do.
Speaker 1 (18:04):
Can you handle spices.
Speaker 2 (18:05):
To a certain level, definitely more than an average French person,
which have absolutely nottory owns whatever for spies. So yeah,
I've travel so I've learned how to like sweat it out,
you know.
Speaker 1 (18:21):
Do you miss living in France?
Speaker 2 (18:22):
Yes? And no French respect that quality of life. You know,
they'll fight for it and that's their primary thing or
quality of life. And when I go there, I appreciate that,
you know, I appreciate that. Well, I'm sorry, I'm not
going to you know, I'm down and I want to
go home. That's it, you know. I mean my boss
(18:43):
in New York used to say, in America, you know,
you're like an orange. You know, we squeeze you to
death and then we throw you out. We find someone
else to do it. What a nice boss, I know.
Speaker 1 (18:55):
I take I take vacations constantly. Yeah, it's literally almost
all I do. I just vacation. And when I'm on vacation,
I'm planning my next vacation. I work in locations just
so I can vacation.
Speaker 2 (19:08):
You have the luxury to do that, you know, because
you know our songs. If you request the day out,
they're like, who's going to cover your shift? Who's going
to do this, who's going to do that? And they
put the guilt on you. Like I have to say,
like the I saw own business, it's probably like about
a hundred and fifty years beyond everybody.
Speaker 1 (19:26):
When people talk about restaurants, like it's so impossible for
that business to survive. I'm always like, good, it shouldn't survive.
It should I can't imagine wanting to cook the same
thing every night for thirty years. That that's insanity, you know, crazy.
Speaker 2 (19:46):
It's a tasting. You say that it was in New
York and one of my cups and I had changed them,
and you you know, and it came and he complained
that it came like a few times. You really like
that dish, and you know why I took it out
of the And I'm like, well, I just cooked it
thirty thousand times. Yeah you can to. You know, you
come one twice a month and you enjoy it. I
(20:09):
cook it every night, you know, hundreds of time. I'm like,
I'm done, I'm tired, you know. So I think that's
that's the situation in the re sound business in general
in America. I don't think the system is viable anymore.
It's always you have to do it the cheapest way,
(20:29):
the most efficient way. You don't care at the end.
Who suffer is the staff, you know, the staff and
them all. Honestly, I think there's way too many icelants
in general.
Speaker 1 (20:40):
Here, well in Los Angeles, yeah, well see, well I
live out, you know, pretty far out in Malibu, and
there's just a small group of restaurants, and anytime one
of them closes, I get excited because I'm like, good,
there'll be a new restaurant exact entirely eating there anyway. Yeah,
you worked at Bakara Instanta Barbara. That's right back when
Bikara was nice. Now I know Bikar is not a sponsor,
(21:03):
and I don't care because ever since the Ritz Carlton
took over, you've fallen off. I don't want to be
there anyway. I'd rather stay to watch my sander Seedar
Ranch or something like that. Anyway. Do you like sander
Seed Ranch.
Speaker 2 (21:14):
It's beautiful, so beautiful, Oh my god, it's a classic.
Speaker 1 (21:17):
And do you You get your room there and everything's included,
your meal at the restaurant and everything like that. So
that's when you start ordering like a crazy person. I
got to get my money's worth. It so expensive. You
worked at Bikar How long did you work there?
Speaker 2 (21:34):
Foolios?
Speaker 1 (21:35):
Uh huh? I mean did you come from New York too? Directly?
Speaker 2 (21:37):
There?
Speaker 1 (21:38):
See that's a good switch. The you were like you
needed that after New York, like the Squeeze into the orange.
Then you come to to Bakara and you're just.
Speaker 2 (21:48):
Like you go from eight million people to eighty thousand.
You know, it's like you eat the wall like full blast,
you know. I mean I used to you know, finish
and tried to get a glass of wine somewhere in
town and it's like nine thirty and everybody's like oha close.
I'm like what it took me a while to adjuss.
Speaker 1 (22:10):
You ever read a nasty review about yourself? Oh yeah,
what's the worst thing you can remember?
Speaker 2 (22:15):
That was written by Guile Green, who was like really
famous food rider off magazine, I mean, very well respected.
And there was the time I was at the Cirk
and we did a beef cheek raviry. This is the
story of Ratitui. Go on, okay and you're gonna like this,
And she wrote a review. So it was not for
(22:35):
me personally, but for the restaurant because I was I
was a there and she said that out there them
they had to serve beef cheek gravierry. It's basically the
equal of dark food. And like two years later, Mario
Battle you opened Babo and want to be signature dish
was a beef chie graviry okay, and she wrote about
(22:57):
it and she arrived about it okay.
Speaker 1 (22:59):
So this credit the review.
Speaker 2 (23:00):
I was like, oh my god, I got crazy. You know.
Just after that she writes a review now for me
as a chef of Marasha.
Speaker 1 (23:10):
Uh huh.
Speaker 2 (23:11):
So it was Geny I and I was doing an
event in Eastmpton and she calls me because she was
going to write a review and she wanted to do
a fact check. So she's like, hey, I mean I
was like making blah blah blah, and I'm like, I
don't want to talk to you. She's like, wow, I
don't want to talk to you. I'm still upset about something.
And she's like, when you remember when dog food? Yeah,
(23:33):
you remember when I was at let Can you wrote
that review and you said that we served you dog
food And she's like oh, I'm like yeah, beef cheek probbularly.
And then like a you and a half later, you
like rave about mild doing the same thing at Bablah.
Speaker 1 (23:49):
I'm like, come on, I love it you hold a grudge.
I love that you hold a grudge.
Speaker 2 (23:54):
I mean it was a nice way. You know. I
was not really me, but I wanted to make.
Speaker 1 (23:58):
You make your point.
Speaker 2 (23:59):
I made my point.
Speaker 1 (24:00):
And what did she say? She apologized, Ah, there you go, Yeah,
food allergies. What do you do when someone gives you
a laundry list of things that can't be in their fit?
Speaker 2 (24:15):
I remember there was a lady that came to our somewhere.
I walked and the server comes in the kitchen and goes, Chef,
I need to talk to you. Okay, what's the deal?
And he gives me like a little kind of like
a large business call laminated. You had the name of
a doctor on top. I mean, he looks like very official,
but who cares? And I didn't call the doctor and
(24:39):
there's like seventeen ingredient listed.
Speaker 1 (24:43):
Don't go to a restaurant.
Speaker 2 (24:44):
He's like, what do you want me to tell? I'm like,
I'm going to go tell. So I went in dying
woman and said, listen, I have to apologize, but we're
not going to be able to feed you tonight, you know,
and we cannot even know for you a glass of
why because you say your allergy to our call. So
we'll be happy to give you a glass of water,
right and stay with your friend. And she was a
(25:05):
big party with seven people okay, and she stopped making
a scene. You know, I go all the places they
tried to accommodate me. I'm like, listen, they can do
whatever they want over there. You should have gone there.
And she looked at me, She's like you're serious. I'm
like absolutely, And as I turned back, I hear your
friend going, that's about time someone is calling me her
(25:25):
bush it Ah.
Speaker 1 (25:28):
I was like, good, I dated this girl. Just an
amazing body. I mean I her last boyfriend was Hugh Hefner. Okay, yeah,
she had a huge shellfish allergy. That's I mean, very dangerous.
(25:49):
Has the EpiPen with her at all times? Where do
I take her on our first date? A nice little
seafood check restaurant? No way, Yes I do, Yes, I do.
I want to see where I matt in the relationship.
What does she order a baked potato? That's that's a
true story. Oh why do you hang out with my
(26:12):
friend Johnson? I don't understand the relationship at all. He's
a good guy, you know, I mean, he's a good guy,
but still it doesn't make any sense. A French chef
and then John this guy, Ohio, he loves food, Yes
he does. He does, and you know what I mean,
and that's all you care about. No, I mean, the
(26:32):
guy actually cooks for me. Can you imagine? Do you
do you enjoy eating when someone cooks for you?
Speaker 2 (26:38):
Or is it? This is the best part because I
think most people are frighten him by cooking for me,
you know, and you know for me when they cook
for me, I'm like, I'm grateful they appreciate me. I
appreciate them. I mean. And it's not the end result,
it's it's the conviviality. It's being together, you know, sharing
(27:01):
a meal.
Speaker 1 (27:02):
All right? What's your favorite American fast food restaurant chain? Oh?
Speaker 2 (27:09):
My god, I don't eat fast food?
Speaker 1 (27:11):
You know what? The you know what? The answer that
question is none of it. It's all horrible. Have you
ever had fast food from a fast food restaurant? Yes?
Which restaurant?
Speaker 2 (27:20):
In and out?
Speaker 1 (27:21):
In now?
Speaker 2 (27:21):
Oh?
Speaker 1 (27:22):
Well, I mean if you're now that you say that
out loud, it's like, I mean, I turn a blind
eye to that. That's that's nice.
Speaker 2 (27:29):
Yeah, it was in Okay and it was invited by
Julia Child.
Speaker 4 (27:37):
How messed up is That's amazing? That's an amazing stay
you from New York, so I moved to. She's like, oh, maybe,
so nice to see you.
Speaker 1 (27:48):
Let's go to in and out.
Speaker 2 (27:49):
No, She's like, I'll twitch you. Let's go on a date.
Let's go for lunch. And I'm like driving and I'm
like where we're going? Oh, keep going, keep going, and.
Speaker 1 (27:58):
Then she just did you go? Did you go inside? Yes?
You said in the boot they give you little hats.
You could have worn one of the little hats there.
Speaker 2 (28:08):
The best party is like, you know, their kids in there,
and then I have no clue. Of course, Julia child word.
So only the older people, like the parents or whatever,
they're like, oh my god, child. And I remember all
the lady because I paid, you.
Speaker 1 (28:26):
Know, oh such a gentleman.
Speaker 2 (28:28):
Yeah, mean god. And but the person at the cash
to be like your grandma forgot a couple of soda.
Your grandma was like, but you know what I mean.
She was. She was as stole as me. You know,
she was like six one or six two. Oh yeah, yeah,
(28:49):
she was a giant woman.
Speaker 1 (28:51):
That's great.
Speaker 2 (28:52):
I remember coming in the kitchen like in New York,
you know, once and she's like, oh, I mean I
love you you one. All the few cook who still
cook with butter. She was a collecter.
Speaker 1 (29:08):
You ever you ever eat it a buffet in Vegas?
Speaker 2 (29:11):
Yeah? Yeah, I don't have to be able to know.
You have to be able to experience all those big
Like I said, those big I mean I can think,
you know, I cannot say I've been to Vegas and
I only eat in in three style Michelin Star, which
is nice, but I also have to experience. Okay, what
(29:32):
is the big deal with the buffet? You know?
Speaker 1 (29:35):
And you how is your experience?
Speaker 2 (29:37):
Oh my god, it's almost disgusting. I mean to see this.
Speaker 1 (29:42):
Do you think that you think that it is disgusting?
When I used to start working in Vegas when I
was a young comedian, I loved it.
Speaker 2 (29:49):
No.
Speaker 1 (29:50):
No, I didn't get to eat at the buffet. I
had to eat in the buffet in the basement with
all the employees. Like it'd be like the women with
the headdresses on coming through and we're all just shoveling
food under our plates. And I was like, this is
as sad as it can get. But I would do
it because it's free. Exactly do you eat sandwiches?
Speaker 2 (30:13):
I do.
Speaker 1 (30:14):
I love a sandwich.
Speaker 2 (30:15):
A good sandwich is good. I love a sandwich, but
it has to be like the right proportion, the right
take shues, perfect bread. Yeah, the bread is the key,
you know, because it's just too hot you kind of
bite it.
Speaker 1 (30:26):
What do you think of wraps, wraps, upset?
Speaker 2 (30:28):
Yeah, wraps is dumb. Raps is good for like testless
vegan people.
Speaker 1 (30:38):
I'm not said your personal chef, now.
Speaker 2 (30:41):
Yes I am.
Speaker 1 (30:41):
Do you prefer that?
Speaker 2 (30:43):
I mean it was It was never something I really
wanted to do, you know. It was the fact that
the pandemic hit and whatever I was doing like the
bottom like everybody else. And I was lucky that this
person came and say, hey, you pay your dues for
a while, come with me out of hell.
Speaker 1 (31:00):
Oh, let's talk about this. I want to talk about
personal chef. I want to know what's accessible to people
and what's not. How many meals are you cooking a
week for them? Are you there every day seven days
a week? They're five days a week, three days a
week now three days a week. All right, so you're
open for business. You could take on another round, Like
if I wanted three meals a week, a nice dinner entree,
(31:24):
the whole nine nice fish wanted you to do the
shopping everything, dessert and everything like that. What am I?
What am I?
Speaker 2 (31:31):
And for four people, let's say the cheapest would be
seven on bright okay two, you know it could be
a lot higher.
Speaker 1 (31:39):
So sure, all right, it's about seven hundred. I'm going
to be on the cheaper end. I feel my taste
are probably on the cheaper end there. And you do
present it and serve it or no.
Speaker 2 (31:50):
So it depends. You know, some people want it, plate
it because they want to fancy dinner. They have, you know,
really high profile guests like my boss. Okay, once he
has a profile. Guess, so he's played. I have servers.
I mean, we do the whole thing. When it's family,
we do it family started, Okay, when it's just a family.
Speaker 1 (32:12):
Is your client? Is your client a celebrity not per se?
Speaker 2 (32:16):
Uh huh okay, I mean he's a very successful business
post business.
Speaker 1 (32:19):
What kind of business are they in?
Speaker 2 (32:21):
I would say biotech?
Speaker 1 (32:23):
Okay, I'm no longer interested.
Speaker 2 (32:25):
Now.
Speaker 1 (32:28):
Your specialty is fish.
Speaker 2 (32:29):
That's what I like to cook.
Speaker 1 (32:31):
Do you get buy? Do you do all the shopping
I do? Where's the best place to get fish in LA?
Speaker 2 (32:35):
I mean, it really depends what you're looking for.
Speaker 1 (32:37):
Shrimp cocktail.
Speaker 2 (32:40):
Who doesn't like a shrimp cock I don't.
Speaker 1 (32:44):
Order a shrimp cocktail. That's disgusting. Everyone talks about like, oh,
this is the perfect chef's kitchen. What do you actually want?
What's what's a great kitchen?
Speaker 2 (32:52):
If you see Jones's kitchen.
Speaker 1 (32:53):
John's house is that I get lost. I've never I
can't imagine the footprint of his house is so confusing.
But no, every room I'm walking too is like I
just renovated this. I'm like, oh, it looks great. But
then you go into that one room where the two
little kids are in little cages next to each other.
That's kind of scary having twins, as.
Speaker 2 (33:14):
I had twin sisters.
Speaker 1 (33:16):
Did you older younger older? I guess I might be
a little No.
Speaker 2 (33:21):
No, it was not cool.
Speaker 1 (33:23):
No, because I was like a toy that was a
toy for a Whow that's good. Do they do they
enjoy your cooking?
Speaker 2 (33:33):
Yeah?
Speaker 1 (33:33):
They do, that's good.
Speaker 2 (33:34):
No, everybody in my family enjoyed my cooking, that's for sure.
Speaker 1 (33:36):
Do they force you to cook when you guys get together?
Speaker 2 (33:40):
They don't force me. But I feel like, you know
they're they're not always couldn't I incline. I mean they
appreciate good things, they don't have the skills sometimes, so
I let them plan and then I help.
Speaker 1 (33:56):
It's really funny how it's such a skill, Like you think, oh,
you can read, so you should be able to cook,
and the two don't go hand in hand. Do you
know what I'm saying. I don't mean to simplify to
that level, but it's like, if you give me step
by step instructions, I still will not make a meal
that taste anywhere the way it should.
Speaker 2 (34:16):
Yeah, And that's kind of like what it is with
my sisters. I mean, they have shit great food. They
won't the good food. So you know what I do
is I go shopping with them.
Speaker 1 (34:28):
I still, I still won't do it. I just i'd
rather there's no the money is worth it. Grocery shopping
alone is the worst thing ever.
Speaker 2 (34:36):
Even for me.
Speaker 1 (34:37):
You know what I will, I would pay a fortune
for someone a service. I want somebody to invent this.
I want someone to bring me four pieces of fruit
every day to my house. That's because all I do
is throw fruit away because it's no longer good. And
I just want every day four pieces set on my
(34:57):
doorstep somebody do that. They used to for milk. They
used to put milk on people's doorsteps. Why can't somebody
put four pieces of fruit every day?
Speaker 2 (35:06):
Crazy?
Speaker 1 (35:07):
The milk at the door That is pretty stupid. I
was like, And apparently all they were doing was banging
the moms. Wow, good, no one, it was a good gig.
What about relationships with people? Physical? Sexual relationships?
Speaker 2 (35:27):
When you spend ten twelve hours cruise to people? Yes,
he gets pretty?
Speaker 1 (35:35):
Do you ever while having sex? Do you ever? Yeall corner?
Speaker 2 (35:40):
You're watching too much TV?
Speaker 1 (35:45):
Do you watch the Bear?
Speaker 2 (35:46):
Oh? My god, this is the this is.
Speaker 1 (35:48):
The question everyone asked me.
Speaker 2 (35:49):
This is the question.
Speaker 1 (35:51):
It's so intense. They all seem like they're on the
verge of a breakdown. Gosh, it was accurate in some level.
Speaker 2 (35:57):
Label and the level disconnection between every character. Yeah. I
mean the first season, I have to say, I was like,
oh shit, I couldn't go to sleep.
Speaker 1 (36:11):
Talk to me about cooking shows? Do you hate them?
Do you like them? Do you find them entertaining? Do
you watch them?
Speaker 2 (36:17):
I mean I do watch a few of them, but
I haven't in a while.
Speaker 1 (36:21):
I like the Great British Baking Show. I know that
you prefer. I know you prefer the French version.
Speaker 2 (36:26):
I do.
Speaker 1 (36:27):
I'm not gonna watch that, though.
Speaker 2 (36:28):
It's interesting to watch in I don't know why, but
there is some time the Breech version I'm very impressed
and sometime I'm like, come on, you shouldn't even put
this on TV.
Speaker 1 (36:43):
Well, I just I mean, it's a sweet show. Just
rarely is there a show where everyone's positive and nice
to each other. It's true, and it's not about insulting.
And then, for goodness sakes, that Paul Hollywood. He does
a handshake and that's the biggest deal in the world
to people, right, that guy Fiery? You ever met that guy?
Speaker 2 (37:00):
I did?
Speaker 1 (37:00):
Is it true that his hair is made from cheese?
Speaker 2 (37:02):
With?
Speaker 1 (37:06):
Why is Michelin the tire company in charge of telling
us what the fanciest food in.
Speaker 2 (37:11):
The world is? Yeah, well they've done it for like.
Speaker 1 (37:14):
Why why is the two things?
Speaker 2 (37:16):
Because he never started for the general public. He was
he started for their ripes. When they were going in
at the beginning of the twentieth century, when they were
going from town to town tried to sell tires. The
guys would stop making notes like, oh, next time you're
in that region, stop that for runch.
Speaker 1 (37:37):
Well, who gives a shit what this dumb tire salesman
thinks is good food?
Speaker 2 (37:42):
I mean, yeah, before you're like a tire company, but.
Speaker 1 (37:45):
I don't still mean something. Everyone still talks. Oh it's
the Michelin Star.
Speaker 2 (37:49):
Is the oldest, mostly established one.
Speaker 1 (37:51):
What about Zagat? Remember Zago was a Zagat. I think
WoT culture canceled that.
Speaker 2 (37:57):
I mean it's my accent, I guess yeah. I mean
Zagat was pretty good because you had a rating for
the service. You had a rating for the ambiance, you
know that decor and all this, and you had a
rating for the food. So by reading like the few
little lines, you had a general consensus of what you
were getting into, you know.
Speaker 1 (38:16):
Right, versus Yelp, where Yelp is just people complaining that
they didn't get enough fucking eggs.
Speaker 2 (38:21):
Oh my chair was wobbling.
Speaker 1 (38:24):
It's not a useful review. Yeah. I look at Yelp
and I'm like, if if the reviews don't say, like, oh,
they refuse to serve Asian people, then I'd be like, oh,
I'm glad they wrote that. I won't go there. But
if you're going to complain that the meal was five
dollars overpriced. I'm like, I don't care. I don't want
to read three paragraphs. Yet I do. I still read it.
Speaker 2 (38:44):
And that's one thing I never actually, I never ever
read YELP because it's just a waste of time.
Speaker 1 (38:50):
I disagree with you on one thing, because then I
can at least look at photos. If I can look
at photos of the restaurant inside, I can get a
feel if I look how they printed their menu. If
their menu looks disgusting, I can you know a bad font,
a bad font? I'm out.
Speaker 2 (39:05):
But now you have so many ways of getting this.
I mean, you have so many you have better pictures.
Speaker 1 (39:11):
Whatever, it's easy. That's how I use it for some things.
I'm just saying I still use it for something. Tell
me some overrated restaurants here in.
Speaker 2 (39:18):
La Oh I don't do that.
Speaker 1 (39:20):
Okay, Fine, I'm going to tell you some restaurant. Because fine,
I'm going to tell you some restaurants that I eat at,
And you tell me what if it's over Georgio Baldi, Okay.
Speaker 2 (39:29):
You had to eat this one first. Yeah for me,
it's it's overrating.
Speaker 1 (39:38):
Okay, the sweet corn ravioli very delicious? Yeah yeah, yeah, yeah,
dar all right, you have you ate it? Fia in
Santa Monica. F I A, yes, it's beautiful. It's a
beautiful that's beautiful as date night. My wife makes me
take her on date night. Our rule is once a month,
(39:59):
I have to take my wife on a date. It's
a dumb rule. Why I just like I'd rather not
go out. I know, I know. If she didn't say
you have to take me out once a month, I
would never take her out ever. I would be zero
times and I would fall more in love with her.
What do you think, John of Vinnie's.
Speaker 2 (40:20):
John and Vinnie's dresself.
Speaker 1 (40:23):
I think remember when you said you weren't gonna say
if things were overrated, and then I say the restaurants,
and you immediately say that they're overrated.
Speaker 2 (40:29):
Because like you say the right songs.
Speaker 1 (40:31):
I don't want to tell you that's fine. Fair. Felix
in Venice is good. It's good. One not to get in,
but thank you. Let me tell you something about it.
So I take my wife there occasionally to Felix. Sometimes
I'll have my assistant make my reservation and they'll make
two reservations.
Speaker 2 (40:51):
Right, So what time you get in when you always aition.
Speaker 1 (40:54):
I don't know, five six something that silly. But if
it's sometimes I say, you have to put it under
my name, not that it gives you anything, but at
least it's it's my name. They'll give me a better table, right,
But sometimes it gets put under her name or and
I lost my mind because then I had a garbage
table on the back. That's my biggest complaint with restaurants.
(41:15):
I understand it's the margin for profit is impossible. I
understand that I don't want to sit two inches away
from somebody else. Now it's date night, I'm this far
away from money. Guess what, remy I'm not going to
talk to my wife tonight because I don't want these
people listening to me talk. So I just sit there, understood,
So charge me three times as much and fucking move
(41:38):
the table two feet away.
Speaker 2 (41:40):
And that's so is my point. You know, if you
if your business model is not sustainable to be so
what do you how do you define fine dining? Intimacy,
the ambiance? But if you'l so close to each other
and you charging high price, well maybe there's something. Do
(42:00):
you need the volume or you need this? You know?
And that's yeah, it's a small mounting.
Speaker 1 (42:06):
Yeah, what do you think of nobu?
Speaker 2 (42:08):
Noboo? Is nobody's a chain?
Speaker 1 (42:11):
Ah? Look at that. It's a change your final meal
before you die. What are you having?
Speaker 2 (42:18):
I haven't decided yet. I'm not already to die yet.
Speaker 1 (42:20):
No good, I'm thinking about I have a big burrito
just because I want to make a mess.
Speaker 2 (42:27):
Yeah, I never heard that.
Speaker 1 (42:34):
What about chili? Do you make chili?
Speaker 2 (42:36):
Yeah? I do?
Speaker 1 (42:37):
I love chili.
Speaker 2 (42:38):
Yeah.
Speaker 1 (42:39):
Just I'm just feeling you out for things I like,
do you ever make a brookie?
Speaker 2 (42:42):
I have?
Speaker 1 (42:43):
You've made a brookie? That's the stupidest thing I know.
Speaker 2 (42:47):
I still don't get it.
Speaker 1 (42:49):
What are you talking about? You don't get it. It's
a brownie and a cookie. It's a brookie.
Speaker 2 (42:53):
Yeah?
Speaker 1 (42:54):
Do you?
Speaker 2 (42:54):
Uh?
Speaker 1 (42:54):
Do you ever make a queen? Aman? Are they difficult?
Speaker 2 (43:00):
That tweaky? I mean, I wouldn't say difficult, but yeah,
just a lot of sugar and butter.
Speaker 1 (43:04):
I know, I want you one once a week at
the farmer's market. I go to the farmer's market and
there's a pastry person there and I got a queen
them on and I'm like, you're good for the weekend, No,
just for that day you get I have I have
a See. I come from a line of sweet tooths. Okay,
my grandfather was a baker. I had a bakery, had
(43:26):
a couple of bakeries, and and and my dad bakes.
And I've always enjoyed baking. And I've always just every
meal I have, I can eat a dessert, no matter
how amazing in a restaurant is. If their dessert menu
doesn't appeal to me, rarely am I interested in going. Really,
I need to know that the dessert is going to
(43:48):
be delicious as well.
Speaker 2 (43:49):
Well, you know what I mean, it makes sense. You know,
this is how you hand the meal. Yeah, you know,
I saw especially. Yeah, I feel for me the last thing,
either the little petty fool, the mignalis, the desert that
You're right, that's what's going to set it up. Because
if you put all that effort to do the beginning
and then you hand up on a whoop note, it.
Speaker 1 (44:10):
Just kills every Asian restaurant horrible desserts.
Speaker 2 (44:13):
I know what's up with that?
Speaker 1 (44:19):
That's too funny. All right, tell me about your famous candlee.
Speaker 2 (44:22):
What about the candie?
Speaker 1 (44:24):
First of all, what the fuck is a candie?
Speaker 2 (44:25):
What the fuck is a candilee. It's nothing. It's kind
of like a kool yana of bodo. You know, it's
very sweet. It's a texture thing. So the outside is
really crunchy. The in stye is kind of guy. You
might not like it. You don't like country.
Speaker 1 (44:43):
I can hint no, I just don't like a crunchy cookie.
Speaker 2 (44:47):
But the Santa is kind of like soft and guey,
and the external is very crunchy.
Speaker 1 (44:53):
And how did you perfect it?
Speaker 2 (44:55):
By errors?
Speaker 1 (44:57):
You're very protective. You won't let anybody know how you
actually make them. Correct.
Speaker 2 (45:02):
Well, I will tell them how to make them. But
it takes a little more than that to do that,
because it's it's really a game of patience. And really,
I mean I did some today. Okay, so you're going
to try it?
Speaker 1 (45:14):
Oh wow, do I have anything? Use me? Look at
this presentation?
Speaker 2 (45:21):
Is that the best cookie in now?
Speaker 1 (45:23):
All right? It looks good to me? And that's fine?
How dare you? It's beautiful? It's a beautiful cookie. My
wife she's always like, whenever she makes chocolate, I make
chocolatechip cookies for her. She doesn't want a lot of
chocolate in it. And I'm like, what, that's what I'm
excited about it.
Speaker 2 (45:41):
I think in no ICP there's more chocolate than flower.
Speaker 1 (45:45):
Really. Now I'm a fan. I'm a fan. Oh that's
good stuff. Yeah, that's good stuff. You know what grosses
me out the most about food shows is watching people eat. Yeah,
it's disgusting.
Speaker 3 (46:02):
Mm hm hm you know what you're doing? Yeah, of course,
an amazing cookie. This is the best cook I've ever
had in my life. That's a crazy thing to ask.
I don't know, but I would. I'd pay five dollars
for this for one cookie. That's fair at a farmer's market.
(46:23):
That's fair.
Speaker 1 (46:24):
That's a good price. Do you ever sell your cookies? No?
I know?
Speaker 2 (46:29):
A stupid o me?
Speaker 1 (46:32):
All right, now this How are you supposed to eat this?
Are you supposed to bite it? Anything? Fancy? What do
I need to know about this?
Speaker 2 (46:40):
It is very crunchy outside, and.
Speaker 1 (46:42):
It's gonna be like putting in the insider? No? Is
it gonna spill?
Speaker 2 (46:45):
No?
Speaker 1 (46:47):
Do I need to cleanse my palate before?
Speaker 2 (46:49):
No?
Speaker 1 (46:50):
No?
Speaker 2 (46:50):
I mean yeah, you don't want your tongue to be
cooked and chocolate before you do that. Yeah.
Speaker 1 (46:56):
I don't even know what I'm about to taste at all?
What if I don't like it, if.
Speaker 2 (47:00):
You don't have to finish it, oh you mm hm
oh the smile.
Speaker 1 (47:09):
I like it. I love it. Here's the thing. I
could eat nothing but dessert until I die, and just
like I know, my life wouldn't be long.
Speaker 2 (47:21):
But you'd be nice.
Speaker 1 (47:23):
Yeah, that's really good. That's really mean. Well, you've got
to listen. Thank you very much. This is exciting, chef Remy.
This is this is the way to my heart. A
chocolate chip cookie. I appreciate everything. Thanks. Okay, that was
four family, Pasha. That was a great interview. I want
(47:48):
a thank Remy. He's an amazing chef. Had him over
my house recently. He kicked your water bowl over That
made you very mad. He doesn't drop a lot of
food either. That also upset you. Carl My dog carls
with me as always. Remy also burnt a batch of
chocolate chip cookies at my house. Now he blamed it
on always like, oh, your convection bake runs really hot.
(48:10):
I don't think it runs true, but anyway he did
in the second batch was amazing. He also did some
other fancier desserts, which the foreigners at the party loved.
The Americans are like, good, you put a little more
sugar in this, but no, I was wonderful boyswearpink dot com.
(48:32):
Check that out the goat. The new reality competition show
that I'm hosting comes out on Amazon sometime. Hey Amazon,
why don't you tell me when the show is going
to be on that we shot over a year ago.
The process for this show is maddening. I'll be performing
(48:54):
here in Los Angeles at the Dolby May fourth for
the Netflix Comedy Festival. That's going to be exciting. And
before we go, we got a another bedtime story from
my son when he's three years old. I hope you
like this one. See you next week.
Speaker 5 (49:13):
One upon a time, they were two am mumbo. They
were a seattle and a sea lion. But they didn't
know how to film, so they dawned on a sabol.
Then they watered sea and then they twitted because they
(49:35):
were bold, not happy because they were medium emode in
the ocean. They were in flod the osi. Then they
saw our datus. But then they went to mathab and
filmed in the ocean and Mahabu and they were just
poy but they saw a seward and amp ends.
Speaker 1 (49:58):
But you give the the end and then but that
story was crazy. I liked it. I liked that was
a good story. Thank you for that one.
What's your favorite American fast food restaurant chain?
Speaker 2 (00:06):
Oh? My god, I don't eat fast food.
Speaker 1 (00:08):
Have you ever had fast food from a fast food restaurant?
Speaker 2 (00:10):
In and out?
Speaker 1 (00:11):
In now?
Speaker 2 (00:12):
Oh?
Speaker 1 (00:12):
I mean I turn a blind eye to that. That's
that's nice.
Speaker 2 (00:15):
Yeah, it was okay, and it was invited by Julia Child.
Speaker 1 (00:24):
Pasha Cash Shows Show Show. Welcome to Toash Show. Now
you may notice that I'm not wearing my wedding ring today.
It's right here. About six months ago, I was surfing
(00:45):
in Florida a little beach break shore break water was
probably six inches deep. Jammed my finger, it swelled up.
Didn't want to cut the ring off, so I let
it stay on there.
Speaker 3 (00:58):
Uh.
Speaker 1 (00:59):
And then just yesterday I finally was able to get
it over this swollen gross knuckle. Six months later. Oh
it was, But so now I have to walk around
with my ring and set it down near me so
that no one tries to have sex with me. I
(01:19):
gotta do it. My wife's like, you better put it
near you so that it blocks all the vagina from
engulfing your penis. Anyway, can tell? Does that look bad?
It hurts?
Speaker 2 (01:33):
Oh?
Speaker 1 (01:34):
Stupid? It still hurts whatever I get through it. I've
been sick. To Eddie, how you feeling, I'm feeling pretty good.
You were sick for a while there, huh covid over
the break Yeah, oh man, that's a shame. Well, at
least not on a ventilator.
Speaker 2 (01:48):
All right.
Speaker 1 (01:53):
I got sick and I'm still talking about it. I
had a cold three weeks ago. I'm not whining either,
creating content. How did I get a cold? Oh, I'll
tell you how I got a cold. My mother in law,
who's famously never sick, happened to be living with us
for a month, and that entire month she was open mouthed,
(02:15):
coughing all over the Monopoly deal cards every night. You
know the worst part for me when I get sick.
I got the flu. The worst part about it is
not the pain of this statement, but just being mocked
by my wife because I have cold, sweats and a
(02:36):
fever of one hundred point one degrees. That was my fever. Oh,
I was on fire. I kept saying. I was like,
call an ambulance. She goes, it's only a hundred. I
go one hundred point one, and then she's like, oh,
I'm sure she constantly does I'm sure it's so much
(02:57):
worse than the flu we had three days ago. Oh,
so annoying. It's they call it a man cold because
because men we whine so much. I'm a little needy
when I'm not feeling well. I get it. And women
just have a higher tolerance for pain. Sure, unless we're
talking about emotional pain. Then they're fragile as fuck. And please,
(03:24):
here's here's what I'm fine. Man colds are a thing.
You know, we're all complete pussies and we deserve you
to mock us. Fine, But women, how about this. You
can't say everything is you're Oh, I've got food poisoning.
I think I've got food poisoning. Every time we order
(03:44):
Chinese food, you've got food poisoning. That's racist, first of all.
Second of all, you don't have food poisoning. You have
good old fashioned diarrhea. We've all got it. We all
get it. Just say it. There's some some you just
can't say they have diarrhea. What's going on in there?
(04:05):
I'm having diarrhea? Eddie, got any videos for me this week? Oh? Yeah,
I got a video. Be careful not to burn your tongues.
I'm sure her father is very proud if by some
miracle he's still around.
Speaker 2 (04:22):
Now.
Speaker 1 (04:22):
If you're just listening to this podcast, I know that
you can head on over to our YouTube channel and
check out the links. Huh, that's what we do there.
Let's get to today's guest. You will notice the set's
gonna look a little different. It was. We had a
different table, and we had we didn't have lights. The
(04:43):
backdrop was a bit different. Okay, we shot all these
interviews out of order, and this was one of the
very first interviews before we got our shit together. Today's
guest is a world renowned chef who happened to create
the greatest chocolate chip cookie. I'm in enjoy. Pasha, my
(05:07):
guest today is a very accomplished French chef who started
his career in Paris, then worked in numerous Michelin starred
restaurants around the world. Now hangs his apron in Los Angeles,
which is why I'm talking to him today. Remy, I'll
be your host, Daniel. Can I start you off with
some bread or our signature cocktail?
Speaker 2 (05:26):
I'm good right now?
Speaker 1 (05:27):
What are you? Are you a one kisser, two kisser
or do you go three or four?
Speaker 2 (05:32):
It depends where you're from.
Speaker 1 (05:34):
I understand, what are you? What are you? Three?
Speaker 2 (05:36):
So it's a three, but you know what I mean.
In my family the pot of fuens I am. It
can go all the way to four, but it's too much.
Speaker 1 (05:44):
It's too much.
Speaker 2 (05:44):
It's too much for four kisses so long exactly, especially
if you don't like it, you know, you're like, come on,
get away from me.
Speaker 1 (05:54):
You can't keep kissing me. Uncle? Do you want to
hear my French accent? I don't know if this is offensive.
I mean, my friends, that's all I've got.
Speaker 2 (06:04):
Okay, good?
Speaker 1 (06:07):
Do you believe in ghosts? You know it's debatable, you know, no,
it's not.
Speaker 2 (06:11):
Well, if I'm at my family house, I do believe
in ghosts. Anywhere else, yeah, it's not.
Speaker 1 (06:19):
No, you don't believe in ghosts, is the answer?
Speaker 2 (06:21):
Yeah?
Speaker 1 (06:21):
All right, good, thank goodness? Ratituy? How many times have
you seen that movie?
Speaker 2 (06:26):
Oh my god?
Speaker 1 (06:27):
How many times?
Speaker 2 (06:28):
I think twice?
Speaker 1 (06:29):
Did you enjoy it? Or no? Yeah?
Speaker 2 (06:30):
I do? But I mean I'm named after a rat.
Speaker 1 (06:33):
Well, yes, but it's such a such a dignified rat,
and rats are I think overall, are considered smart creatures.
But in a kitchen, I mean that's the whole point. Yeah,
all right, remy, where are you originally from?
Speaker 2 (06:47):
Home? France? Born and raised? I mean I've been a
little all over. So it was like either in a
north of Palace or in a Southwest.
Speaker 1 (06:55):
Do you go back to France every year? I used
to are you allowed to go back?
Speaker 2 (07:00):
Of course? Yeah?
Speaker 1 (07:01):
Okay, just making sure.
Speaker 2 (07:03):
Well, I guess for a while I was not.
Speaker 1 (07:05):
But what got you into cooking in the first place?
Speaker 2 (07:11):
You know? I started walking you my songs, like in
the summer, just doing things and I felt like, you know,
doing dishwashing and stuff like this. But I was still
in school. I was kind of a I would say,
like an earth antisocial kind of person. And bringing me
into that environment where everybody was walking together and I
(07:31):
had to depend on each other. I was kind of like, oh,
I kind of like that, you know, and see what
they were doing too, And the creativity part of it
was like I got hooked on that how.
Speaker 1 (07:43):
Do you how do you handle that stress?
Speaker 2 (07:45):
Just constantly At the beginning, it was a little traumatic.
I'm like, oh my god. You know, I used to
go home and not being able to sleep and wondering
am I doing the right thing? I mean, this is crazy,
and then eventually it's it's kind of like you melt
into it and you focus on really what's important and
you leave a lot of the background noise and background
(08:07):
so it's not affect you.
Speaker 1 (08:09):
You wear the chef hat in the kitchen.
Speaker 2 (08:11):
You know, I'm six three, so if I put a hat,
I'm going to bang that thing all over and he's
going to fall in everything. And I used to like
make chefs upset with me because I used to cut
it up and I would look like, you know, a
fast food guy or the ice cream guy, and they
would like aff at me. I'm like, okay, so take
(08:35):
it off.
Speaker 1 (08:36):
Six three. You see I'm six four. Yeah, what's the
shortest person, shortest man that you can respect? What's that height?
Speaker 2 (08:46):
Well? You know, I mean that beat on my elbow.
I'd be like, okay, get away from me.
Speaker 1 (08:53):
You cooked in Germany. I was born in Germany. Now
they I don't think of German food.
Speaker 2 (08:58):
Well were you born in Bopart, a.
Speaker 1 (09:00):
Small Frankfurt near Frankfurt. I walked near Frankfurt, but the
food in Germany.
Speaker 2 (09:06):
So it was a franchise sant Ok So it was
a small like one mission star. I saw one thing
I really enjoyed in Germany. It was, you know, the
how methodical and organized everything is.
Speaker 1 (09:22):
Oh yeah, I think they've taken that to another level.
Oh yeah, got them in trouble a handful of times.
Well so me too. But there was a fun part though.
You know, the food was great. I mean there was
like my basis were covered. But what I learned was
their organization. They were thinking. They were like always requestioning
(09:43):
themselves about doing things more efficiently and better. How long
have you been in the United States.
Speaker 2 (09:52):
Since eighty four?
Speaker 1 (09:53):
You went to New York first? Yeah, how was your
time in New York?
Speaker 2 (09:56):
Great? Oh my god, I mean in.
Speaker 1 (09:59):
The eighties New York fancy restaurants. How much cocaine did
you do?
Speaker 2 (10:03):
None?
Speaker 1 (10:04):
How much cocaine did you see a lot?
Speaker 2 (10:07):
Oh my god?
Speaker 1 (10:09):
I mean yeah.
Speaker 2 (10:10):
When people ask me about the story about the rest
out the world or even New York in the eighties
or it's not a joke, it was beyond belief. Even
for me.
Speaker 1 (10:22):
I was like, whoa did you drink?
Speaker 2 (10:25):
Yeah? Drinking I did.
Speaker 1 (10:26):
I mean, like most a lot of chefs, we got
a bad reputation. Yeah, we have a little too much.
Speaker 2 (10:32):
I never got to the point where it was a poem.
But yeah, the drinking, you know after shift, you know,
binging until four or five in the morning or until
the sun comes up, and the restaurants all the value
are like lifting again the high end curtain because they
closed it at like three o'clock in the morning, and
(10:52):
then you're like, oh crap, it's daylight.
Speaker 1 (10:54):
Yeah, it's a sad feeling when you see that sun coming.
Speaker 2 (10:58):
My god, yes it is.
Speaker 1 (11:00):
What do you think of these people that are that
don't care about eating and all?
Speaker 2 (11:04):
I don't understand that, And you know, I have a
really hard way of describing I mean, they have a
sad life, agreed. They go through life with body function
and it's really I heat, I drink a shit, and
they have absolutely no pleasure doing any of those. And
it's it's kind of sad.
Speaker 1 (11:24):
Someone that says they don't have a sweet tooth. I
just immediately get angered, like, oh, you don't enjoyed eating
something that tastes delicious?
Speaker 2 (11:34):
I mean yeah, I mean the thing you know, sweet fat,
you know, all those salty I mean this is what
triggers all your emotion, you know. So yeah, if they
don't like anything, it's it's really strange.
Speaker 1 (11:46):
You know, when you were in New York. It was
when you were a soush chef there. That's when you
stumbled upon your chocolate chip cookie recipe. Am I right?
Speaker 2 (11:53):
So the chocolate recipe is really jacktois and we improved
with him and stuff.
Speaker 1 (11:58):
Yeah, who was the one that deemed it the greatest
chocolate chip cookie in the world. Who gave it that title?
Speaker 2 (12:04):
I think at the time he was a New York Times.
Speaker 1 (12:06):
I mean, that's a bold state.
Speaker 2 (12:08):
I know, what are the things you like about chocolate
chip cookies? Because that's always a big cause of debate
for O the things you like about it? And what
are the things you don't want in your chocolate?
Speaker 1 (12:17):
First of all, I mean, as I'll start with it
for me personally, and I care very much about chocolate
chip cookies. And I don't even know that it's my
favorite cookie, but I still I love it very much.
And I've traveled everywhere. By the way, when I got
married in Italy. Okay, I'm speaking of delicious food. Borgo
Saner Pietro. I'm not sure they're a sponsor of this podcast,
(12:37):
but if Borgo Sanra Piedro would like to sponsor this show.
I would I would love it. I had a beautiful
wedding there and they also liked that I came there
and I dressed in costume. Me and some of my
friends we dressed as old tennis players from the seventy
with wigs and everything like that. We just like with
wooden rackets. I can see that. I'll send you a photo.
You'll love it. Anyway. My wife one time got forwarded
(12:59):
an email that wasn't meant to come to us. That
was them writing about our wedding, and they're like, the
Americans want biscuits, and they were just refreshed, you know,
they call cookies biscuits. And it just made me feel
like I was like I was such a trashy little
person because I wanted a cookie. Anyway, For me, what
(13:22):
makes a perfect chocolate chip cookie? The simple thing is
it can't. I can't have a crunchy cookie. I'm not
a If a cookie is crunchy, I'm there's no way
it's the best cookie in the world. I want to
crunch You make crunchy chocolate shop.
Speaker 2 (13:35):
Let me ask you, you want the call of the
cookie to be soft?
Speaker 1 (13:40):
Yes, But I'll be honest with you. I want everything soft.
Rarely is a cookie out of the oven better than
before it went into the oven. That's my that's my
two cents. Listen. But that's the thing. What anybody says
it's the greatest in the world, It's like, well, there's
there's different there ever has different takes. And I'm an idiot,
(14:02):
so I I.
Speaker 2 (14:04):
Never agree on the base of the the base of that,
you know. But you have to play the game too,
you know.
Speaker 1 (14:10):
And now in general, do you feel do you feel
that you have to uh be extremely patriotic to your homeland.
Do you have to like say that French food is
the best food, not because it's not right?
Speaker 2 (14:23):
Well, yeah, I mean there's a lot of good stuff.
Speaker 1 (14:25):
There's great stuff, but it's not the But it's.
Speaker 2 (14:27):
Not, you know, French. It is elevated the notion of
going out and my sants and conviviality and all these
two two are more how would you say, like, you know,
bold thing. You know, so we advertise it better than
other countries.
Speaker 1 (14:48):
When I'm in When I'm in Paris, my wife gets
so mad because people speak to me in French and
speak to her in English. Because I know how to
blend I know how to blend and like h. I
even had a person that I stay with. He goes
every day I tried to dress and he goes, oh, today,
you look like a true Frenchman. I'd like, oh, I'm
very excited to hear that. I love. I love France.
(15:11):
They like to eat too late. I don't like that.
I like to bea at a restaurant right when they
open five o'clock, which is not no, that's that's that's insane. Yeah,
to have dinner at ten eleven, that's not good for me.
It's my stomach, like, I like food to sit for
a little bit, right. I spent time in France. The
last time I was there, I had a French chef
(15:35):
give my wife a class, and all I could the
food was she made probably the worst meal she's ever made.
It was unacceptable. I got some video of that. I'm
sure the one thing that I took from him. He
just constantly kept telling her to clean up while she
was cooking, and I respected that. I was like, yes,
she's always He's like, yeah, you're clean while you cook
(15:56):
that way, and I just was like, good, listen to this.
Speaker 2 (15:59):
You're clean as you go. Uh huh that's right.
Speaker 1 (16:01):
Let me tell you about a restaurant in France, in
Paris that I ate at, and I want you to
tell me I'm wrong. Everyone's I had to go there
septeen so it's a hard restaurant to get into. Not
a lot of Americans sitting in there, and I'm sitting
there and I'm like, okay, I want to experience this.
I'm very open minded. I enjoy good food. It was
(16:21):
too much, it was too much, too much. I don't
know what too much, too fancy, too, I don't know,
like I don't need foam over some cold egg dish.
I don't know what I was eating everything else. And
my server, who he was very uh, he was curious
at why I was there, and and then and then
(16:43):
he could tell sometimes when one of the courses he's like,
how was that? He's like, that's a bit woodsy.
Speaker 3 (16:50):
Huh.
Speaker 1 (16:51):
I don't describe things as woodsy. But anyway, am I wrong?
You love that restaurant.
Speaker 2 (16:57):
It's a big debate right now, like about those restaurants
that you know, how do you define fine dining? How
do you define a good time in a restaurant? Is
it you know, the deco? Is it the fancy food,
is it the overly transformed food? Like you said, you know,
(17:18):
there's a lot of restaurants like this. I think they
go too far now.
Speaker 1 (17:22):
And they won't do anything that's not from the region. So,
like I wanted a dessert, I was like, Oh, is
there anything that has chocolate or anything? No, because chocolate's
not from France.
Speaker 2 (17:31):
So I'm like, Okay, that's a little extreme, because I mean,
are you going to deny you know, food because it's
you know, it's coming from Spain or.
Speaker 1 (17:44):
Don't get them started on Spain. That's the most expensive
meal I've ever had in my life, where I was like, oh,
I really did not enjoy that at all. Talk there's
no good Mexican food in France.
Speaker 2 (17:57):
Yeah, you're right, you know, I think it's changing a little.
Speaker 1 (18:00):
Is it.
Speaker 2 (18:00):
Yeah?
Speaker 1 (18:01):
Do you like Mexican food?
Speaker 2 (18:02):
I do?
Speaker 1 (18:02):
That's so good.
Speaker 2 (18:03):
I do.
Speaker 1 (18:04):
Can you handle spices.
Speaker 2 (18:05):
To a certain level, definitely more than an average French person,
which have absolutely nottory owns whatever for spies. So yeah,
I've travel so I've learned how to like sweat it out,
you know.
Speaker 1 (18:21):
Do you miss living in France?
Speaker 2 (18:22):
Yes? And no French respect that quality of life. You know,
they'll fight for it and that's their primary thing or
quality of life. And when I go there, I appreciate that,
you know, I appreciate that. Well, I'm sorry, I'm not
going to you know, I'm down and I want to
go home. That's it, you know. I mean my boss
(18:43):
in New York used to say, in America, you know,
you're like an orange. You know, we squeeze you to
death and then we throw you out. We find someone
else to do it. What a nice boss, I know.
Speaker 1 (18:55):
I take I take vacations constantly. Yeah, it's literally almost
all I do. I just vacation. And when I'm on vacation,
I'm planning my next vacation. I work in locations just
so I can vacation.
Speaker 2 (19:08):
You have the luxury to do that, you know, because
you know our songs. If you request the day out,
they're like, who's going to cover your shift? Who's going
to do this, who's going to do that? And they
put the guilt on you. Like I have to say,
like the I saw own business, it's probably like about
a hundred and fifty years beyond everybody.
Speaker 1 (19:26):
When people talk about restaurants, like it's so impossible for
that business to survive. I'm always like, good, it shouldn't survive.
It should I can't imagine wanting to cook the same
thing every night for thirty years. That that's insanity, you know, crazy.
Speaker 2 (19:46):
It's a tasting. You say that it was in New
York and one of my cups and I had changed them,
and you you know, and it came and he complained
that it came like a few times. You really like
that dish, and you know why I took it out
of the And I'm like, well, I just cooked it
thirty thousand times. Yeah you can to. You know, you
come one twice a month and you enjoy it. I
(20:09):
cook it every night, you know, hundreds of time. I'm like,
I'm done, I'm tired, you know. So I think that's
that's the situation in the re sound business in general
in America. I don't think the system is viable anymore.
It's always you have to do it the cheapest way,
(20:29):
the most efficient way. You don't care at the end.
Who suffer is the staff, you know, the staff and
them all. Honestly, I think there's way too many icelants
in general.
Speaker 1 (20:40):
Here, well in Los Angeles, yeah, well see, well I
live out, you know, pretty far out in Malibu, and
there's just a small group of restaurants, and anytime one
of them closes, I get excited because I'm like, good,
there'll be a new restaurant exact entirely eating there anyway. Yeah,
you worked at Bakara Instanta Barbara. That's right back when
Bikara was nice. Now I know Bikar is not a sponsor,
(21:03):
and I don't care because ever since the Ritz Carlton
took over, you've fallen off. I don't want to be
there anyway. I'd rather stay to watch my sander Seedar
Ranch or something like that. Anyway. Do you like sander
Seed Ranch.
Speaker 2 (21:14):
It's beautiful, so beautiful, Oh my god, it's a classic.
Speaker 1 (21:17):
And do you You get your room there and everything's included,
your meal at the restaurant and everything like that. So
that's when you start ordering like a crazy person. I
got to get my money's worth. It so expensive. You
worked at Bikar How long did you work there?
Speaker 2 (21:34):
Foolios?
Speaker 1 (21:35):
Uh huh? I mean did you come from New York too? Directly?
Speaker 2 (21:37):
There?
Speaker 1 (21:38):
See that's a good switch. The you were like you
needed that after New York, like the Squeeze into the orange.
Then you come to to Bakara and you're just.
Speaker 2 (21:48):
Like you go from eight million people to eighty thousand.
You know, it's like you eat the wall like full blast,
you know. I mean I used to you know, finish
and tried to get a glass of wine somewhere in
town and it's like nine thirty and everybody's like oha close.
I'm like what it took me a while to adjuss.
Speaker 1 (22:10):
You ever read a nasty review about yourself? Oh yeah,
what's the worst thing you can remember?
Speaker 2 (22:15):
That was written by Guile Green, who was like really
famous food rider off magazine, I mean, very well respected.
And there was the time I was at the Cirk
and we did a beef cheek raviry. This is the
story of Ratitui. Go on, okay and you're gonna like this,
And she wrote a review. So it was not for
(22:35):
me personally, but for the restaurant because I was I
was a there and she said that out there them
they had to serve beef cheek gravierry. It's basically the
equal of dark food. And like two years later, Mario
Battle you opened Babo and want to be signature dish
was a beef chie graviry okay, and she wrote about
(22:57):
it and she arrived about it okay.
Speaker 1 (22:59):
So this credit the review.
Speaker 2 (23:00):
I was like, oh my god, I got crazy. You know.
Just after that she writes a review now for me
as a chef of Marasha.
Speaker 1 (23:10):
Uh huh.
Speaker 2 (23:11):
So it was Geny I and I was doing an
event in Eastmpton and she calls me because she was
going to write a review and she wanted to do
a fact check. So she's like, hey, I mean I
was like making blah blah blah, and I'm like, I
don't want to talk to you. She's like, wow, I
don't want to talk to you. I'm still upset about something.
And she's like, when you remember when dog food? Yeah,
(23:33):
you remember when I was at let Can you wrote
that review and you said that we served you dog
food And she's like oh, I'm like yeah, beef cheek probbularly.
And then like a you and a half later, you
like rave about mild doing the same thing at Bablah.
Speaker 1 (23:49):
I'm like, come on, I love it you hold a grudge.
I love that you hold a grudge.
Speaker 2 (23:54):
I mean it was a nice way. You know. I
was not really me, but I wanted to make.
Speaker 1 (23:58):
You make your point.
Speaker 2 (23:59):
I made my point.
Speaker 1 (24:00):
And what did she say? She apologized, Ah, there you go, Yeah,
food allergies. What do you do when someone gives you
a laundry list of things that can't be in their fit?
Speaker 2 (24:15):
I remember there was a lady that came to our somewhere.
I walked and the server comes in the kitchen and goes, Chef,
I need to talk to you. Okay, what's the deal?
And he gives me like a little kind of like
a large business call laminated. You had the name of
a doctor on top. I mean, he looks like very official,
but who cares? And I didn't call the doctor and
(24:39):
there's like seventeen ingredient listed.
Speaker 1 (24:43):
Don't go to a restaurant.
Speaker 2 (24:44):
He's like, what do you want me to tell? I'm like,
I'm going to go tell. So I went in dying
woman and said, listen, I have to apologize, but we're
not going to be able to feed you tonight, you know,
and we cannot even know for you a glass of
why because you say your allergy to our call. So
we'll be happy to give you a glass of water,
right and stay with your friend. And she was a
(25:05):
big party with seven people okay, and she stopped making
a scene. You know, I go all the places they
tried to accommodate me. I'm like, listen, they can do
whatever they want over there. You should have gone there.
And she looked at me, She's like you're serious. I'm
like absolutely, And as I turned back, I hear your
friend going, that's about time someone is calling me her
(25:25):
bush it Ah.
Speaker 1 (25:28):
I was like, good, I dated this girl. Just an
amazing body. I mean I her last boyfriend was Hugh Hefner. Okay, yeah,
she had a huge shellfish allergy. That's I mean, very dangerous.
(25:49):
Has the EpiPen with her at all times? Where do
I take her on our first date? A nice little
seafood check restaurant? No way, Yes I do, Yes, I do.
I want to see where I matt in the relationship.
What does she order a baked potato? That's that's a
true story. Oh why do you hang out with my
(26:12):
friend Johnson? I don't understand the relationship at all. He's
a good guy, you know, I mean, he's a good guy,
but still it doesn't make any sense. A French chef
and then John this guy, Ohio, he loves food, Yes
he does. He does, and you know what I mean,
and that's all you care about. No, I mean, the
(26:32):
guy actually cooks for me. Can you imagine? Do you
do you enjoy eating when someone cooks for you?
Speaker 2 (26:38):
Or is it? This is the best part because I
think most people are frighten him by cooking for me,
you know, and you know for me when they cook
for me, I'm like, I'm grateful they appreciate me. I
appreciate them. I mean. And it's not the end result,
it's it's the conviviality. It's being together, you know, sharing
(27:01):
a meal.
Speaker 1 (27:02):
All right? What's your favorite American fast food restaurant chain? Oh?
Speaker 2 (27:09):
My god, I don't eat fast food?
Speaker 1 (27:11):
You know what? The you know what? The answer that
question is none of it. It's all horrible. Have you
ever had fast food from a fast food restaurant? Yes?
Which restaurant?
Speaker 2 (27:20):
In and out?
Speaker 1 (27:21):
In now?
Speaker 2 (27:21):
Oh?
Speaker 1 (27:22):
Well, I mean if you're now that you say that
out loud, it's like, I mean, I turn a blind
eye to that. That's that's nice.
Speaker 2 (27:29):
Yeah, it was in Okay and it was invited by
Julia Child.
Speaker 4 (27:37):
How messed up is That's amazing? That's an amazing stay
you from New York, so I moved to. She's like, oh, maybe,
so nice to see you.
Speaker 1 (27:48):
Let's go to in and out.
Speaker 2 (27:49):
No, She's like, I'll twitch you. Let's go on a date.
Let's go for lunch. And I'm like driving and I'm
like where we're going? Oh, keep going, keep going, and.
Speaker 1 (27:58):
Then she just did you go? Did you go inside? Yes?
You said in the boot they give you little hats.
You could have worn one of the little hats there.
Speaker 2 (28:08):
The best party is like, you know, their kids in there,
and then I have no clue. Of course, Julia child word.
So only the older people, like the parents or whatever,
they're like, oh my god, child. And I remember all
the lady because I paid, you.
Speaker 1 (28:26):
Know, oh such a gentleman.
Speaker 2 (28:28):
Yeah, mean god. And but the person at the cash
to be like your grandma forgot a couple of soda.
Your grandma was like, but you know what I mean.
She was. She was as stole as me. You know,
she was like six one or six two. Oh yeah, yeah,
(28:49):
she was a giant woman.
Speaker 1 (28:51):
That's great.
Speaker 2 (28:52):
I remember coming in the kitchen like in New York,
you know, once and she's like, oh, I mean I
love you you one. All the few cook who still
cook with butter. She was a collecter.
Speaker 1 (29:08):
You ever you ever eat it a buffet in Vegas?
Speaker 2 (29:11):
Yeah? Yeah, I don't have to be able to know.
You have to be able to experience all those big
Like I said, those big I mean I can think,
you know, I cannot say I've been to Vegas and
I only eat in in three style Michelin Star, which
is nice, but I also have to experience. Okay, what
(29:32):
is the big deal with the buffet? You know?
Speaker 1 (29:35):
And you how is your experience?
Speaker 2 (29:37):
Oh my god, it's almost disgusting. I mean to see this.
Speaker 1 (29:42):
Do you think that you think that it is disgusting?
When I used to start working in Vegas when I
was a young comedian, I loved it.
Speaker 2 (29:49):
No.
Speaker 1 (29:50):
No, I didn't get to eat at the buffet. I
had to eat in the buffet in the basement with
all the employees. Like it'd be like the women with
the headdresses on coming through and we're all just shoveling
food under our plates. And I was like, this is
as sad as it can get. But I would do
it because it's free. Exactly do you eat sandwiches?
Speaker 2 (30:13):
I do.
Speaker 1 (30:14):
I love a sandwich.
Speaker 2 (30:15):
A good sandwich is good. I love a sandwich, but
it has to be like the right proportion, the right
take shues, perfect bread. Yeah, the bread is the key,
you know, because it's just too hot you kind of
bite it.
Speaker 1 (30:26):
What do you think of wraps, wraps, upset?
Speaker 2 (30:28):
Yeah, wraps is dumb. Raps is good for like testless
vegan people.
Speaker 1 (30:38):
I'm not said your personal chef, now.
Speaker 2 (30:41):
Yes I am.
Speaker 1 (30:41):
Do you prefer that?
Speaker 2 (30:43):
I mean it was It was never something I really
wanted to do, you know. It was the fact that
the pandemic hit and whatever I was doing like the
bottom like everybody else. And I was lucky that this
person came and say, hey, you pay your dues for
a while, come with me out of hell.
Speaker 1 (31:00):
Oh, let's talk about this. I want to talk about
personal chef. I want to know what's accessible to people
and what's not. How many meals are you cooking a
week for them? Are you there every day seven days
a week? They're five days a week, three days a
week now three days a week. All right, so you're
open for business. You could take on another round, Like
if I wanted three meals a week, a nice dinner entree,
(31:24):
the whole nine nice fish wanted you to do the
shopping everything, dessert and everything like that. What am I?
What am I?
Speaker 2 (31:31):
And for four people, let's say the cheapest would be
seven on bright okay two, you know it could be
a lot higher.
Speaker 1 (31:39):
So sure, all right, it's about seven hundred. I'm going
to be on the cheaper end. I feel my taste
are probably on the cheaper end there. And you do
present it and serve it or no.
Speaker 2 (31:50):
So it depends. You know, some people want it, plate
it because they want to fancy dinner. They have, you know,
really high profile guests like my boss. Okay, once he
has a profile. Guess, so he's played. I have servers.
I mean, we do the whole thing. When it's family,
we do it family started, Okay, when it's just a family.
Speaker 1 (32:12):
Is your client? Is your client a celebrity not per se?
Speaker 2 (32:16):
Uh huh okay, I mean he's a very successful business
post business.
Speaker 1 (32:19):
What kind of business are they in?
Speaker 2 (32:21):
I would say biotech?
Speaker 1 (32:23):
Okay, I'm no longer interested.
Speaker 2 (32:25):
Now.
Speaker 1 (32:28):
Your specialty is fish.
Speaker 2 (32:29):
That's what I like to cook.
Speaker 1 (32:31):
Do you get buy? Do you do all the shopping
I do? Where's the best place to get fish in LA?
Speaker 2 (32:35):
I mean, it really depends what you're looking for.
Speaker 1 (32:37):
Shrimp cocktail.
Speaker 2 (32:40):
Who doesn't like a shrimp cock I don't.
Speaker 1 (32:44):
Order a shrimp cocktail. That's disgusting. Everyone talks about like, oh,
this is the perfect chef's kitchen. What do you actually want?
What's what's a great kitchen?
Speaker 2 (32:52):
If you see Jones's kitchen.
Speaker 1 (32:53):
John's house is that I get lost. I've never I
can't imagine the footprint of his house is so confusing.
But no, every room I'm walking too is like I
just renovated this. I'm like, oh, it looks great. But
then you go into that one room where the two
little kids are in little cages next to each other.
That's kind of scary having twins, as.
Speaker 2 (33:14):
I had twin sisters.
Speaker 1 (33:16):
Did you older younger older? I guess I might be
a little No.
Speaker 2 (33:21):
No, it was not cool.
Speaker 1 (33:23):
No, because I was like a toy that was a
toy for a Whow that's good. Do they do they
enjoy your cooking?
Speaker 2 (33:33):
Yeah?
Speaker 1 (33:33):
They do, that's good.
Speaker 2 (33:34):
No, everybody in my family enjoyed my cooking, that's for sure.
Speaker 1 (33:36):
Do they force you to cook when you guys get together?
Speaker 2 (33:40):
They don't force me. But I feel like, you know
they're they're not always couldn't I incline. I mean they
appreciate good things, they don't have the skills sometimes, so
I let them plan and then I help.
Speaker 1 (33:56):
It's really funny how it's such a skill, Like you think, oh,
you can read, so you should be able to cook,
and the two don't go hand in hand. Do you
know what I'm saying. I don't mean to simplify to
that level, but it's like, if you give me step
by step instructions, I still will not make a meal
that taste anywhere the way it should.
Speaker 2 (34:16):
Yeah, And that's kind of like what it is with
my sisters. I mean, they have shit great food. They
won't the good food. So you know what I do
is I go shopping with them.
Speaker 1 (34:28):
I still, I still won't do it. I just i'd
rather there's no the money is worth it. Grocery shopping
alone is the worst thing ever.
Speaker 2 (34:36):
Even for me.
Speaker 1 (34:37):
You know what I will, I would pay a fortune
for someone a service. I want somebody to invent this.
I want someone to bring me four pieces of fruit
every day to my house. That's because all I do
is throw fruit away because it's no longer good. And
I just want every day four pieces set on my
(34:57):
doorstep somebody do that. They used to for milk. They
used to put milk on people's doorsteps. Why can't somebody
put four pieces of fruit every day?
Speaker 2 (35:06):
Crazy?
Speaker 1 (35:07):
The milk at the door That is pretty stupid. I
was like, And apparently all they were doing was banging
the moms. Wow, good, no one, it was a good gig.
What about relationships with people? Physical? Sexual relationships?
Speaker 2 (35:27):
When you spend ten twelve hours cruise to people? Yes,
he gets pretty?
Speaker 1 (35:35):
Do you ever while having sex? Do you ever? Yeall corner?
Speaker 2 (35:40):
You're watching too much TV?
Speaker 1 (35:45):
Do you watch the Bear?
Speaker 2 (35:46):
Oh? My god, this is the this is.
Speaker 1 (35:48):
The question everyone asked me.
Speaker 2 (35:49):
This is the question.
Speaker 1 (35:51):
It's so intense. They all seem like they're on the
verge of a breakdown. Gosh, it was accurate in some level.
Speaker 2 (35:57):
Label and the level disconnection between every character. Yeah. I
mean the first season, I have to say, I was like,
oh shit, I couldn't go to sleep.
Speaker 1 (36:11):
Talk to me about cooking shows? Do you hate them?
Do you like them? Do you find them entertaining? Do
you watch them?
Speaker 2 (36:17):
I mean I do watch a few of them, but
I haven't in a while.
Speaker 1 (36:21):
I like the Great British Baking Show. I know that
you prefer. I know you prefer the French version.
Speaker 2 (36:26):
I do.
Speaker 1 (36:27):
I'm not gonna watch that, though.
Speaker 2 (36:28):
It's interesting to watch in I don't know why, but
there is some time the Breech version I'm very impressed
and sometime I'm like, come on, you shouldn't even put
this on TV.
Speaker 1 (36:43):
Well, I just I mean, it's a sweet show. Just
rarely is there a show where everyone's positive and nice
to each other. It's true, and it's not about insulting.
And then, for goodness sakes, that Paul Hollywood. He does
a handshake and that's the biggest deal in the world
to people, right, that guy Fiery? You ever met that guy?
Speaker 2 (37:00):
I did?
Speaker 1 (37:00):
Is it true that his hair is made from cheese?
Speaker 2 (37:02):
With?
Speaker 1 (37:06):
Why is Michelin the tire company in charge of telling
us what the fanciest food in.
Speaker 2 (37:11):
The world is? Yeah, well they've done it for like.
Speaker 1 (37:14):
Why why is the two things?
Speaker 2 (37:16):
Because he never started for the general public. He was
he started for their ripes. When they were going in
at the beginning of the twentieth century, when they were
going from town to town tried to sell tires. The
guys would stop making notes like, oh, next time you're
in that region, stop that for runch.
Speaker 1 (37:37):
Well, who gives a shit what this dumb tire salesman
thinks is good food?
Speaker 2 (37:42):
I mean, yeah, before you're like a tire company, but.
Speaker 1 (37:45):
I don't still mean something. Everyone still talks. Oh it's
the Michelin Star.
Speaker 2 (37:49):
Is the oldest, mostly established one.
Speaker 1 (37:51):
What about Zagat? Remember Zago was a Zagat. I think
WoT culture canceled that.
Speaker 2 (37:57):
I mean it's my accent, I guess yeah. I mean
Zagat was pretty good because you had a rating for
the service. You had a rating for the ambiance, you
know that decor and all this, and you had a
rating for the food. So by reading like the few
little lines, you had a general consensus of what you
were getting into, you know.
Speaker 1 (38:16):
Right, versus Yelp, where Yelp is just people complaining that
they didn't get enough fucking eggs.
Speaker 2 (38:21):
Oh my chair was wobbling.
Speaker 1 (38:24):
It's not a useful review. Yeah. I look at Yelp
and I'm like, if if the reviews don't say, like, oh,
they refuse to serve Asian people, then I'd be like, oh,
I'm glad they wrote that. I won't go there. But
if you're going to complain that the meal was five
dollars overpriced. I'm like, I don't care. I don't want
to read three paragraphs. Yet I do. I still read it.
Speaker 2 (38:44):
And that's one thing I never actually, I never ever
read YELP because it's just a waste of time.
Speaker 1 (38:50):
I disagree with you on one thing, because then I
can at least look at photos. If I can look
at photos of the restaurant inside, I can get a
feel if I look how they printed their menu. If
their menu looks disgusting, I can you know a bad font,
a bad font? I'm out.
Speaker 2 (39:05):
But now you have so many ways of getting this.
I mean, you have so many you have better pictures.
Speaker 1 (39:11):
Whatever, it's easy. That's how I use it for some things.
I'm just saying I still use it for something. Tell
me some overrated restaurants here in.
Speaker 2 (39:18):
La Oh I don't do that.
Speaker 1 (39:20):
Okay, Fine, I'm going to tell you some restaurant. Because fine,
I'm going to tell you some restaurants that I eat at,
And you tell me what if it's over Georgio Baldi, Okay.
Speaker 2 (39:29):
You had to eat this one first. Yeah for me,
it's it's overrating.
Speaker 1 (39:38):
Okay, the sweet corn ravioli very delicious? Yeah yeah, yeah, yeah,
dar all right, you have you ate it? Fia in
Santa Monica. F I A, yes, it's beautiful. It's a
beautiful that's beautiful as date night. My wife makes me
take her on date night. Our rule is once a month,
(39:59):
I have to take my wife on a date. It's
a dumb rule. Why I just like I'd rather not
go out. I know, I know. If she didn't say
you have to take me out once a month, I
would never take her out ever. I would be zero
times and I would fall more in love with her.
What do you think, John of Vinnie's.
Speaker 2 (40:20):
John and Vinnie's dresself.
Speaker 1 (40:23):
I think remember when you said you weren't gonna say
if things were overrated, and then I say the restaurants,
and you immediately say that they're overrated.
Speaker 2 (40:29):
Because like you say the right songs.
Speaker 1 (40:31):
I don't want to tell you that's fine. Fair. Felix
in Venice is good. It's good. One not to get in,
but thank you. Let me tell you something about it.
So I take my wife there occasionally to Felix. Sometimes
I'll have my assistant make my reservation and they'll make
two reservations.
Speaker 2 (40:51):
Right, So what time you get in when you always aition.
Speaker 1 (40:54):
I don't know, five six something that silly. But if
it's sometimes I say, you have to put it under
my name, not that it gives you anything, but at
least it's it's my name. They'll give me a better table, right,
But sometimes it gets put under her name or and
I lost my mind because then I had a garbage
table on the back. That's my biggest complaint with restaurants.
(41:15):
I understand it's the margin for profit is impossible. I
understand that I don't want to sit two inches away
from somebody else. Now it's date night, I'm this far
away from money. Guess what, remy I'm not going to
talk to my wife tonight because I don't want these
people listening to me talk. So I just sit there, understood,
So charge me three times as much and fucking move
(41:38):
the table two feet away.
Speaker 2 (41:40):
And that's so is my point. You know, if you
if your business model is not sustainable to be so
what do you how do you define fine dining? Intimacy,
the ambiance? But if you'l so close to each other
and you charging high price, well maybe there's something. Do
(42:00):
you need the volume or you need this? You know?
And that's yeah, it's a small mounting.
Speaker 1 (42:06):
Yeah, what do you think of nobu?
Speaker 2 (42:08):
Noboo? Is nobody's a chain?
Speaker 1 (42:11):
Ah? Look at that. It's a change your final meal
before you die. What are you having?
Speaker 2 (42:18):
I haven't decided yet. I'm not already to die yet.
Speaker 1 (42:20):
No good, I'm thinking about I have a big burrito
just because I want to make a mess.
Speaker 2 (42:27):
Yeah, I never heard that.
Speaker 1 (42:34):
What about chili? Do you make chili?
Speaker 2 (42:36):
Yeah? I do?
Speaker 1 (42:37):
I love chili.
Speaker 2 (42:38):
Yeah.
Speaker 1 (42:39):
Just I'm just feeling you out for things I like,
do you ever make a brookie?
Speaker 2 (42:42):
I have?
Speaker 1 (42:43):
You've made a brookie? That's the stupidest thing I know.
Speaker 2 (42:47):
I still don't get it.
Speaker 1 (42:49):
What are you talking about? You don't get it. It's
a brownie and a cookie. It's a brookie.
Speaker 2 (42:53):
Yeah?
Speaker 1 (42:54):
Do you?
Speaker 2 (42:54):
Uh?
Speaker 1 (42:54):
Do you ever make a queen? Aman? Are they difficult?
Speaker 2 (43:00):
That tweaky? I mean, I wouldn't say difficult, but yeah,
just a lot of sugar and butter.
Speaker 1 (43:04):
I know, I want you one once a week at
the farmer's market. I go to the farmer's market and
there's a pastry person there and I got a queen
them on and I'm like, you're good for the weekend, No,
just for that day you get I have I have
a See. I come from a line of sweet tooths. Okay,
my grandfather was a baker. I had a bakery, had
(43:26):
a couple of bakeries, and and and my dad bakes.
And I've always enjoyed baking. And I've always just every
meal I have, I can eat a dessert, no matter
how amazing in a restaurant is. If their dessert menu
doesn't appeal to me, rarely am I interested in going. Really,
I need to know that the dessert is going to
(43:48):
be delicious as well.
Speaker 2 (43:49):
Well, you know what I mean, it makes sense. You know,
this is how you hand the meal. Yeah, you know,
I saw especially. Yeah, I feel for me the last thing,
either the little petty fool, the mignalis, the desert that
You're right, that's what's going to set it up. Because
if you put all that effort to do the beginning
and then you hand up on a whoop note, it.
Speaker 1 (44:10):
Just kills every Asian restaurant horrible desserts.
Speaker 2 (44:13):
I know what's up with that?
Speaker 1 (44:19):
That's too funny. All right, tell me about your famous candlee.
Speaker 2 (44:22):
What about the candie?
Speaker 1 (44:24):
First of all, what the fuck is a candie?
Speaker 2 (44:25):
What the fuck is a candilee. It's nothing. It's kind
of like a kool yana of bodo. You know, it's
very sweet. It's a texture thing. So the outside is
really crunchy. The in stye is kind of guy. You
might not like it. You don't like country.
Speaker 1 (44:43):
I can hint no, I just don't like a crunchy cookie.
Speaker 2 (44:47):
But the Santa is kind of like soft and guey,
and the external is very crunchy.
Speaker 1 (44:53):
And how did you perfect it?
Speaker 2 (44:55):
By errors?
Speaker 1 (44:57):
You're very protective. You won't let anybody know how you
actually make them. Correct.
Speaker 2 (45:02):
Well, I will tell them how to make them. But
it takes a little more than that to do that,
because it's it's really a game of patience. And really,
I mean I did some today. Okay, so you're going
to try it?
Speaker 1 (45:14):
Oh wow, do I have anything? Use me? Look at
this presentation?
Speaker 2 (45:21):
Is that the best cookie in now?
Speaker 1 (45:23):
All right? It looks good to me? And that's fine?
How dare you? It's beautiful? It's a beautiful cookie. My
wife she's always like, whenever she makes chocolate, I make
chocolatechip cookies for her. She doesn't want a lot of
chocolate in it. And I'm like, what, that's what I'm
excited about it.
Speaker 2 (45:41):
I think in no ICP there's more chocolate than flower.
Speaker 1 (45:45):
Really. Now I'm a fan. I'm a fan. Oh that's
good stuff. Yeah, that's good stuff. You know what grosses
me out the most about food shows is watching people eat. Yeah,
it's disgusting.
Speaker 3 (46:02):
Mm hm hm you know what you're doing? Yeah, of course,
an amazing cookie. This is the best cook I've ever
had in my life. That's a crazy thing to ask.
I don't know, but I would. I'd pay five dollars
for this for one cookie. That's fair at a farmer's market.
(46:23):
That's fair.
Speaker 1 (46:24):
That's a good price. Do you ever sell your cookies? No?
I know?
Speaker 2 (46:29):
A stupid o me?
Speaker 1 (46:32):
All right, now this How are you supposed to eat this?
Are you supposed to bite it? Anything? Fancy? What do
I need to know about this?
Speaker 2 (46:40):
It is very crunchy outside, and.
Speaker 1 (46:42):
It's gonna be like putting in the insider? No? Is
it gonna spill?
Speaker 2 (46:45):
No?
Speaker 1 (46:47):
Do I need to cleanse my palate before?
Speaker 2 (46:49):
No?
Speaker 1 (46:50):
No?
Speaker 2 (46:50):
I mean yeah, you don't want your tongue to be
cooked and chocolate before you do that. Yeah.
Speaker 1 (46:56):
I don't even know what I'm about to taste at all?
What if I don't like it, if.
Speaker 2 (47:00):
You don't have to finish it, oh you mm hm
oh the smile.
Speaker 1 (47:09):
I like it. I love it. Here's the thing. I
could eat nothing but dessert until I die, and just
like I know, my life wouldn't be long.
Speaker 2 (47:21):
But you'd be nice.
Speaker 1 (47:23):
Yeah, that's really good. That's really mean. Well, you've got
to listen. Thank you very much. This is exciting, chef Remy.
This is this is the way to my heart. A
chocolate chip cookie. I appreciate everything. Thanks. Okay, that was
four family, Pasha. That was a great interview. I want
(47:48):
a thank Remy. He's an amazing chef. Had him over
my house recently. He kicked your water bowl over That
made you very mad. He doesn't drop a lot of
food either. That also upset you. Carl My dog carls
with me as always. Remy also burnt a batch of
chocolate chip cookies at my house. Now he blamed it
on always like, oh, your convection bake runs really hot.
(48:10):
I don't think it runs true, but anyway he did
in the second batch was amazing. He also did some
other fancier desserts, which the foreigners at the party loved.
The Americans are like, good, you put a little more
sugar in this, but no, I was wonderful boyswearpink dot com.
(48:32):
Check that out the goat. The new reality competition show
that I'm hosting comes out on Amazon sometime. Hey Amazon,
why don't you tell me when the show is going
to be on that we shot over a year ago.
The process for this show is maddening. I'll be performing
(48:54):
here in Los Angeles at the Dolby May fourth for
the Netflix Comedy Festival. That's going to be exciting. And
before we go, we got a another bedtime story from
my son when he's three years old. I hope you
like this one. See you next week.
Speaker 5 (49:13):
One upon a time, they were two am mumbo. They
were a seattle and a sea lion. But they didn't
know how to film, so they dawned on a sabol.
Then they watered sea and then they twitted because they
(49:35):
were bold, not happy because they were medium emode in
the ocean. They were in flod the osi. Then they
saw our datus. But then they went to mathab and
filmed in the ocean and Mahabu and they were just
poy but they saw a seward and amp ends.
Speaker 1 (49:58):
But you give the the end and then but that
story was crazy. I liked it. I liked that was
a good story. Thank you for that one.
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