Chef Stephen Coe is a nationally recognized and award-winning chef, best known for his victory against celebrity chef Bobby Flay in “Chopped: Beat Bobby Flay” on the Food Network. Whether in the kitchen or one of his many food trucks, Chef Coe is known for his culinary creativity and ability to compete at any stage against any competition.
Chef Coe’s other notable accomplishments include his “Chopped: Ultimate Redemption” win in 2019, winning the Grand Prize in the Food Network’s “Tyler Florence Recipe Contest” and the American Culinary Foundation’s “Boston Junior Chef of the Year.” He also holds the titles of “World Bacon Champion,” winner of the “World Food Championships” and “Grill Master” from the popular Food Network series “Chopped Grill Masters.”
Boston's "Dark Knight" of the culinary world takes us through his awesome journey from an eight-year-old stuffing donuts to a culinary empire builder with seven restaurants spanning from New England to the Caribbean.
Chef Coe isn't your typical restaurateur. Beyond his innovative European and Caribbean-inspired establishments, he's the creative force behind "Food Truck Chronicles," where he literally drag races food trucks while their crews attempt to cook. His own trucks, "Lobster Love" and "Culinary SWAT," bring theatrical flair to street food – including shooting tacos at customers!
We dive into the competitive cooking world where Chef Coe has made his mark, winning the World Food Championships and facing off against Bobby Flay on television. With uncesored convo, he talks about his unorthodox competitive strategy: psychological warfare through trash-talking that has helped him topple champions. "I like the pressure," he explains. "When I won, chefs were intense, ready to rip your head off – that's what I love."
What truly sets Chef Coe apart is his approach to restaurant culture. Rather than traditional hierarchy, he creates partnerships with his staff, ensuring they're genuinely invested in the business. "I respect the people who work for me," he shares, explaining how this mutual respect creates a loyal team that supports his creative ventures while maintaining excellence across his diverse restaurant portfolio.
Whether discussing his revolt for pretentious judging, revealing his preferred cooking methods, or sharing his philosophy on kitchen leadership, Chef Coe is unapologetically himself. His story offers lessons for aspiring chefs, restaurant owners, and food enthusiasts alike.
Ready to experience Chef Coe's culinary world?
Check out www.chefstevencoe.com, visit his restaurants in Boston or the Caribbean, and watch for "Food Truck Chronicles".
https://www.instagram.com/chefstephencoe
Celebrity Chef | 5x Chopped Champion | TV Personality| Bobby Flay Slayer|
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
So much goodness already.
(00:00):
We're live, we're live, we'rerolling, we're rolling, we're
rolling, we're rolling, we'rerolling, we're rolling, we're
rolling, we're rolling, we'rerolling, we're rolling, we're
rolling, we're rolling, we'rerolling, we're rolling, we're
rolling, we're rolling, we'rerolling, we're rolling.
Hey, we're here again, right?
(00:21):
No, we don't need to.
Speaker 2 (00:22):
Yeah right, it's all good, I'm excited.
Speaker 1 (00:25):
I know you are Tell me about the food truck drag
racing please, Then we can getto business.
We'll get to the food after.
We want to know about that shit.
Speaker 3 (00:30):
All right, so one of the shows I'm on right now it's
called Food Truck Chronicles.
Speaker 2 (00:42):
It's like they feature food trucks show.
I'm the host.
Is it on a network?
Speaker 3 (00:45):
It's coming out in the spring, so we'll finish
filming in probably anothermonth.
We'll finish the rest of it.
We already had two seasonsready to go, and at the end I
roll out my little snipersLobster Love and Culinary Swat.
I'm fucking right.
Speaker 1 (00:57):
There you go, cheers.
Speaker 3 (01:01):
And then I bring up and I drag race all the shitty
food trucks that people build.
Speaker 2 (01:04):
Nice, so you drag race.
Are they still loaded withequipment?
Speaker 3 (01:07):
in it, oh yeah.
Speaker 2 (01:08):
So SWAT, we shoot tacos at people.
Speaker 3 (01:10):
Are they cooking while they're dragging?
Fucking right?
Well, they're attempting tocook and we just drill them.
That is amazing.
So SWAT shoots.
I rent a potato gun.
First of right, I roll up in aneighborhood.
Listen to me.
Speaker 2 (01:24):
I'll be chucking meatballs out people's faces.
Speaker 3 (01:26):
It's all good, I'll have a paddle ready to hit them
back at you.
Cannoli slingshot right out thewindow All day long you got
cannoli kid, Come on.
Speaker 2 (01:36):
Throw the cannoli slingshot, cannoli cannon, I got
my boy Pete the.
Speaker 3 (01:39):
We did it in America, too, together.
Here's a pizza heat, my brother, a pizza heat, all right, it's
like a guac by a taco.
Speaker 2 (01:45):
That's what I'm saying.
So you're from Boston, you'reout there right now representing
We've got New England up inhere.
Speaker 3 (01:50):
Oh yes, which is good for me, yes.
Speaker 2 (01:52):
Because typically we're surrounded by Southerners
right.
Speaker 3 (02:01):
We are typically yeah .
Speaker 1 (02:02):
I oh okay, go west, Go west Go west to the hand.
Go to the beach and turn around.
Talk to the hand, it's in there.
Speaker 2 (02:08):
So the Food Truck Chronicle thing.
This is great.
What's the name of the show?
Food?
Speaker 3 (02:11):
Truck Chronicle.
That's the name of the show.
It's simple, damn.
Speaker 1 (02:13):
I just hit the name To the point.
That's how we're thinking.
Speaker 2 (02:19):
Yeah, right, you're beating Bobby Flay.
Yes, you're winningchampionships.
People don't know who we'retalking to right here.
Give it a little bit aboutyourself on a calm level.
Let's get to the reality,because everything you do, no
matter how much we fuck around,there's still a lot of reality
involved.
Speaker 1 (02:33):
You have to go to bed at night.
Speaker 2 (02:34):
Knowing shit.
I got business to handle, ofcourse.
Talk about the business for amoment.
Speaker 3 (02:37):
Okay, so business, I have seven, two in south of
Boston.
You're lazy bro, yeah, fuck.
Speaker 2 (02:43):
I'm sorry, you need to do more.
Speaker 3 (02:44):
Sorry, I took a day off.
I thought I'd do a demo for1,400 people, no big deal.
Right Two are European andItalian.
So how many background Right?
Speaker 1 (02:53):
European Italian 100% .
Speaker 2 (02:54):
One's.
Speaker 3 (02:54):
European, brazilian, so World War II menu.
Speaker 2 (02:57):
Sure.
Speaker 3 (02:57):
Right, wow, a rum hut in St Thomas.
A rum hut, oh, so we got to goto St Thomas.
Speaker 1 (03:04):
Is that what you're saying?
Speaker 2 (03:04):
So you're serving rum like a pirate.
What's the food?
What type of food is it?
Speaker 3 (03:09):
You got any street food, just bun, street food
Caribbean style.
Rum all over the place, okay.
Speaker 2 (03:17):
It doesn't even matter.
Okay, st Thomas, just good shitin a parking lot, in a rum.
Speaker 3 (03:20):
Then I got four in St Croix oh we're going to St
Croix.
Speaker 2 (03:24):
Y'all, we're going to St Croix.
I'll burn some people downthere.
Speaker 3 (03:29):
We're in.
We're in, we're going to burn avillage down there.
Speaker 2 (03:31):
I'm saying no problem bro.
Yes, Give me the fire and I'llcook it.
No, you need the fire, We'lluse something yeah.
Speaker 3 (03:37):
Oh my grace Food trucks three, two lobster loaves
and culinary swat.
Speaker 2 (03:43):
So, lobster, what was your start, what was your
catalyst into this, to where youstarted to gain a?
Speaker 3 (03:50):
lot of traction to be able to do the extra stuff.
Was it lobster?
No, I don't know.
I grew up in it Just inculinary.
Speaker 2 (03:55):
Grew up in competition since I was a kid,
but you grew up in the kitchencooking as a daily routine as
well.
Speaker 3 (03:59):
Yes, as an eight Wow Stuff stuffing donuts in a
little diner.
Speaker 2 (04:02):
Sure, some fry guy all the way up to the grill.
Oh, yeah, yeah dug up burntfingers hands burnt bodies,
Burnt body parts yeah, burntkneecaps.
Speaker 3 (04:11):
Yeah, all the above.
Speaker 2 (04:11):
So now you went from that scrubbing and dubbing yes.
Speaker 3 (04:15):
And now you're a multi-restaurant owner.
Yeah, yeah.
Speaker 2 (04:19):
And the crew?
Is it hard to find the crewwith the passion?
Or are your different levels ofrestaurants you're owning so
you have to deal with differentfacets of it.
Speaker 3 (04:29):
All of the above, but I have a fun culture and I come
in hot.
I fucking respect the peoplewho work for me and, like in the
islands, we get a very badpercentage even up here.
That way they're invested andif I need to do shit like this,
they have my back Sure asopposed to having an employee.
Speaker 2 (04:43):
You do shit like this .
They have my back Sure Right.
As opposed to having anemployee.
Speaker 3 (04:45):
You have employees.
They're not employers, they'relike partners and just cool
people.
Sure, and they all know it,they're my culture, wow.
And if they're not part of theculture, they don't get hired.
Right, right, they'll be tappeda little bit, sure, sure.
Speaker 2 (04:59):
Have a blast.
Yeah, yeah, really importantfact here If you're not part of
the culture and that culturewe're talking about is what we
encompass here in Berntham'sperspective the culture, the
restaurant industry, maybe Ishould say, maybe I should stop
saying restaurant at some pointand focus more on the food
industry.
Speaker 3 (05:15):
You know what I mean A restaurant, doesn't exist
without the industry.
Speaker 2 (05:22):
We're talking about the people driving trucks,
delivery drivers, who are highon meth.
It doesn't come without theindustry, 100% we're talking
about the people driving trucks.
Speaker 3 (05:25):
Delivery drivers who are high on meth Doesn't come in
the door.
Speaker 2 (05:27):
The meth addicts that are cooking.
Stop calling me out.
Speaker 3 (05:32):
Dad, you're embarrassing me.
Speaker 2 (05:34):
I learned it from you .
Speaker 3 (05:35):
I learned it from you , Dad.
Speaker 2 (05:37):
Best commercial ever.
That's what I'm saying.
There's so much going on in therestaurant industry or the food
working industry.
He's like your son.
Speaker 1 (05:46):
He does what's up, homie, he looks like my son.
Speaker 2 (05:48):
She's like your son.
I'm like hey.
Speaker 1 (05:50):
I know it's not mine.
You're like wait a minute?
Speaker 2 (05:52):
That's not mine.
So, anyway, we are live anddirect, so we're at a huge event
right now.
This is the World FoodChampionships.
Speaker 1 (05:58):
World Food.
Speaker 2 (05:58):
Championships Vienna.
So people are walking by.
There's a lot of noise in thebackground.
You're going to hear a lot ofwhistles and things.
You've won this competition atone point, right?
Yes, so there's a lot ofpressure, a lot of stress.
Let's talk about thatcompetition, the TV competitions
and their comparisons.
Go ahead with this one first.
Speaker 3 (06:17):
All right, this one Tell me about the heat of this.
Back in the day, I think it wasa little more intense.
Now the judging's a little morerelaxed, which I don't like
that at all.
Okay, I stepped out of thecompetition this year.
Okay, because I don't think, Idon't know, I'm not a big fan of
the way they judge things.
Speaker 1 (06:32):
The blind judging.
Speaker 3 (06:33):
Yeah, no, I was saying blind judging, because
you don't know who's blind backthere.
Well, yeah, the people judgingare blind, the, and there's a
lot of.
Well, I don't like blue cheese.
I'm like, well, what a fuckingburger.
Then, yeah Right, random thingslike that I don't like.
Then you have ACF rolling up inthere.
I think they're like ThomasKeller all of a sudden.
Then they're judging everybody.
It's like get the fuck out ofyour white coats, okay.
(06:54):
Right, we're out of the Britishand the red coats.
Speaker 2 (06:59):
Sure Right, you got a bad taste in your mouth along
the line somewhere.
Speaker 3 (07:02):
Yeah, I don't know what it is and I love
competitions, but I don't thinkit's a fair game.
Speaker 2 (07:06):
So when you won it back in the day, you said it was
a little bit better back in theday.
Tell me about the intensity ofthat competition, Regardless of
the judging.
I'm talking about cooking underthe pressure.
Speaker 3 (07:15):
Yeah, and the pressure was awesome and I've
been competing since I was a kid, so it's like I like the
pressure, and when we were doingit back when I won, the chefs
are a little more intense,coming into the game Like
they're ready to rip yourfucking head off and that's why
I love.
Speaker 2 (07:29):
I'm like yes, that's a missing kid.
Yeah, and the kid that?
Speaker 3 (07:32):
I was going up against the past couple years.
He was taking number one everytime.
I mean, he's a kid from Mexico.
Solid, I was like what the fuck?
I'm like what?
And I know the game.
So I brought a solid suit.
I'm like you cook, I'm going totalk shit the whole time to
this kid.
Speaker 2 (07:46):
That was it.
I just talked shit the wholetime.
Speaker 3 (07:49):
It's a competition and he knocked him from first in
the world to fucking like 16th.
I was like what's up, dickhead.
Speaker 2 (07:55):
And we took it all.
Good Talking shit goes way.
Of course it does so.
Um, you know, when you'recompeting at this level here and
you're getting into head games,that's all part of the
competition.
Yeah, so that alarm we hear nowright now is them.
Uh, so that's the.
Speaker 1 (08:11):
That's it.
So right now it's a 10 minutewarning.
They're doing countdown so theycan start delivering dishes.
Speaker 2 (08:16):
Keep your bells and whistles and start cooking,
right, the warner brothers.
Well, well for the spectatorsit's amazing, for the cooks it's
more of a problem.
Speaker 3 (08:24):
Yeah, I'm like you've blown a fucking whistle in here
yeah, it's like too short inhere I'll give you a chef.
Speaker 1 (08:28):
So you whistle I love it.
Speaker 3 (08:30):
Yeah, ring the bell bobby fucking ring the bell.
Speaker 2 (08:33):
There's gonna be talk about the bobby flay shit.
Speaker 1 (08:35):
So you went on tv so, yeah, how many times you were
on that show.
Oh, are you?
Speaker 3 (08:41):
one, six one was, uh, like named Do would be a judge
was comical, yeah right, I'mlike you guys sucked.
Speaker 2 (08:51):
Yeah.
Speaker 3 (08:51):
I'm like it was fun.
I like it, I like to be, I loveto be on top.
Speaker 2 (08:55):
Yeah, fun, yeah and I sure you're like.
You're like a resident comedian.
Speaker 3 (09:00):
Oh, the Dark Knight from Boston.
Yes, comedian, where you liketo call me the Dark Knight from
Boston.
Yeah, that's right, everyonefrom Boston's a Dark Knight.
I'm like, yes, us Lillers havea different twist, man.
Speaker 2 (09:08):
When we walk into a room, typically of professionals
and especially chefs, what's?
Speaker 3 (09:12):
up, mommy.
Speaker 2 (09:13):
What's happening?
I like it.
So when we walk into a room,typically right away, we're
already pegged.
Yeah, of course.
Well, I'm not getting fuckingpegged, don't get excited.
Speaker 3 (09:21):
No pegging please.
Speaker 1 (09:22):
That's a no pegging zone.
Speaker 2 (09:23):
But we usually get nailed right away with that
fucking oh my God, no nailingeither.
Keep them away.
They're weird.
You know what I'm saying?
They don't get our charisma.
Man, we're happy fucking guys.
Speaker 3 (09:36):
Which I think that works in our favor too.
Speaker 2 (09:38):
We're happy guys.
Speaker 3 (09:38):
Yeah, they don't know how, know if I'm a leader or
not.
I jump in as a Sue.
Sometimes it's like get thefuck out of here.
He can't sue.
I'm like Sue in front of an oldlady.
Speaker 2 (09:47):
You know, I was like fuck, I'm like I'll jump in the
wrong with her.
Speaker 3 (09:48):
They're like really I'm like fuck yeah, there's no
rules again.
I already won.
Speaker 1 (09:50):
We're good, I'm not competing anymore.
Speaker 2 (10:00):
I love her.
Yeah, and she had some crazyshit too.
Speaker 3 (10:02):
I was like I don't know.
Speaker 1 (10:03):
I was like what do I want?
Speaker 3 (10:04):
to do.
I was like Look at the booze.
Speaker 2 (10:06):
Hey look a butterfly Just throwing shit in there.
You gotta remember this, though.
A lot of the times you arecompeting and you're used to
competing yes, right, so withthat being said you hear that
music?
Speaker 1 (10:21):
I don't think we can hear it, check it out.
Speaker 2 (10:23):
So you're competing.
So it's easier for you to sayfuck this judging, fuck this,
because you've already won,you've already done it.
So the people coming in here,though, they're excited as fuck
Of course they are.
That's what I kind of feel badfor, and they should be though.
Yeah, they should be Do youfind yourself advocating for
them in their experience?
Speaker 3 (10:42):
Yeah, 100%.
And I have a lot of peopleactually reach out.
Kitty reached out to me theother day.
Look at his recipe and I'm like.
You can take it however youwant, but your recipe is too
simple.
You want to win, or do you wantto just have to place it?
Speaker 1 (10:55):
Right Place, get an award fucking some money.
Speaker 3 (10:58):
Call it a day.
You don't have to win Sure,right?
Yeah, no doubt I'm like.
This is what I think I would doand this is what you need to do
to get advanced.
Speaker 1 (11:05):
Right, fucking right, we're just dancing.
Speaker 2 (11:08):
We're just getting corporate.
This is our background musicright now.
I'm going to go down.
What do you got today?
You're not competing, butyou're on a better level.
People are paying to go in andeat your food.
Speaker 3 (11:20):
They're overpaying to come hang out with us.
Speaker 2 (11:21):
That's right, man.
I'm here for it.
So what do you got there?
Because I'm going to go thereand shove it down my fucking
face hole.
Speaker 3 (11:26):
Fucking right.
We have a roasted pork bellytortellini.
Okay, A pair of pistardareduced grape juice Holiday.
Speaker 1 (11:35):
It's a wrap.
We're coming for that as soonas we get done with this.
Speaker 2 (11:37):
Let's hit them with these rapid fire questions Red
orange, I got to be louder.
How are you doing back there?
You're good on the mic.
Speaker 1 (11:48):
He's good.
He's got background music.
Speaker 3 (11:51):
I can see the DJ mixing over here.
Speaker 1 (11:53):
Just DJ, there he goes.
Speaker 2 (11:54):
All right.
Speaker 1 (11:57):
The kitchen tool you can't live without, besides
knives 12 gauge he right.
Speaker 3 (12:00):
The kitchen tool you can't live without, besides
knives 12 gauge Heard, no AR-15.
That's my other show.
Dangerous Eats, okay.
Speaker 2 (12:06):
Okay, I like it.
I like it.
That's another competition.
Speaker 1 (12:10):
Oh yeah, I will do that one with you, all, right,
yeah.
Speaker 2 (12:13):
All right.
Speaker 1 (12:14):
What puts you in the mood more?
Speaker 3 (12:15):
The smell the smell.
Speaker 2 (12:16):
I'll go here.
What puts you in the mood?
More smell, or visual, orvisual to create.
What are we talking?
Speaker 1 (12:22):
about creating whatever you want whatever
you're in the right smell.
Okay, smell, what was that?
Speaker 3 (12:28):
yeah, yeah right like oh depending the categories,
you can smell it before you seeit like oh what's that people
say you eat with your food, butif that food's coming out, all
day long.
Speaker 1 (12:38):
Right, yeah, all right.
The worst position in thekitchen getting a goat?
Speaker 2 (12:44):
I don't know well the goat won't be hanging.
I've been afraid of the oldgoat rope uh, worst position?
Speaker 1 (12:50):
okay, zero, they're all good if you know the game.
Yeah, I mean they all suck too.
Speaker 3 (12:55):
Yeah, they do right fry, as you're a rookie.
Yeah.
Speaker 2 (12:58):
Yeah, sucks, yeah.
But it's worse when you sauteand then have to go to fry, of
course, and you forget how muchabout frying you forgot Of
course it's so loud in here, bro.
Yeah, what the fuck is going onin here?
I don't know we are losing it.
Speaker 3 (13:09):
It's a five minute warning it's like a musical
gangbang in here.
Speaker 1 (13:14):
Oh, my God All right, the best position in the
kitchen.
Speaker 3 (13:22):
Over the drum.
Yeah Right, I don't know, it'sfucking loaded.
It's a loaded question.
Yeah, the best, as it should be.
The mentor Right Like the onethat's most respected Because
you're a fucking badass.
That's good.
Speaker 2 (13:38):
That's good.
Speaker 3 (13:38):
And then you got to not only that, but you got to
uphold it.
Speaker 2 (13:41):
It's not the chef, like that.
It could be anybody.
It could be anybody.
Who's the leader?
There's always one or twopeople, of course, who could
really fuck everyone up, yep, orreally lead them down the right
path 100%, so be that goodperson.
We're getting.
Speaker 3 (13:56):
I'll see you in the fucking flip side.
Speaker 2 (13:57):
It's going to suck on the way there.
That's how I roll my nights.
I love that, bro Cheers.
Speaker 1 (14:03):
I do it all the time.
All right, the one ingredientyou can't live without.
Speaker 2 (14:09):
Lobster, lobster.
Speaker 3 (14:11):
I can fuck shit up with lobster.
That's Bobby.
I would love that, because Istuffed it up his ass.
Speaker 2 (14:16):
Well, I've been fucking lobster.
Speaker 1 (14:21):
I've been fucking lobster.
I've been soon being.
I love lobster.
I've been doing everything.
Speaker 2 (14:21):
Yeah, lobster's wonderful.
Let's get together and cooksome lobster.
Let's fuck up some lobster.
Speaker 1 (14:25):
Okay, but what's the other?
What, besides lobster, do youhave anything else?
Speaker 3 (14:30):
I don't know, I just fucking go about my day.
Speaker 2 (14:32):
Yeah, right, I got it .
Because you do it so much.
I fucking love pork belly belly, I love pork.
Speaker 3 (14:42):
I make a porketta with a pork, yeah, all day long,
all day.
Right, I'm gonna stuff it withlobster, right?
Speaker 1 (14:45):
yeah, that's surfing turf, yeah, land and sea guys,
I'm not kidding, I'm gonnafigure this out.
Let's do it all right, I'mgonna, I'm gonna love asking you
this, because this I know whatmethod of cooking intimidates
you the most.
Speaker 3 (14:57):
Zero, zero, fucking, zero Right.
Speaker 1 (15:00):
I knew this yeah, all day long, talkier or not, fuck
yeah, you're like balls to thewall with all of it.
Speaker 3 (15:05):
All right, got it.
I think sous vide is fuckingweird in restaurants all the
time.
There's a position for it.
But, now, when you go into somerestaurants and it's all sous
vide machines.
Speaker 2 (15:14):
Well, it's because they forgot how to cook.
Speaker 3 (15:15):
No, I'm like dude.
I'll protein all day long in afucking burner.
Here's the funny thing aboutsous vide Even a butane burner.
Here's the transition.
Speaker 2 (15:21):
Here's the escalate, here's the fucking life cycle of
sous vide Yep, you're veryworried about it because you
don't know how to do it Yep.
Then you start to learn how todo it, yep.
And then you start doing it andrealizing how much you can do
with it.
Of course, now, if there's nosous vide, you can't make the
fucking pork right, or you can'tmake your filet right because
you relied on it for so long.
(15:41):
100%.
I stay right in the beginningphase of.
Speaker 1 (15:44):
I'm still trying to learn sous vide.
No, I was like I learned it.
I said you were into it.
We are fucking in it.
Speaker 3 (15:51):
I'm taking over the extra half an hour.
I know that that's a problem.
It went from 1.30 to 2.30.
Speaker 2 (15:55):
Listen, bro.
If I accidentally hit her, I'mon the floor, I will hit back.
Speaker 3 (15:58):
I want to watch this.
So rapid fire.
For the rest All right Favoritefast food restaurant.
Speaker 1 (16:08):
I don't know you ever go Lots to love.
Speaker 2 (16:09):
Okay, I love it.
Speaker 1 (16:13):
If your kitchen was a car.
Speaker 3 (16:14):
What kind of car would it be Like?
A 69 PT10.
Like an old school truck.
Speaker 2 (16:19):
Yes, like an El.
Speaker 3 (16:20):
Camino kind of shit.
Okay, yeah, I like that.
Speaker 1 (16:23):
All right, baking yes or no?
You say bacon Baking.
Speaker 3 (16:27):
Bacon like Period Bacon Like bacon Bacon.
Speaker 1 (16:31):
No, no, not bacon.
I know you want bacon Pastry.
Speaker 3 (16:33):
No, I was like fuck yeah, you need baking, you need
baking, okay, yes, yes, allright.
Bakers and bitches though.
Speaker 1 (16:41):
Do you know the owner ?
Speaker 3 (16:42):
Of what?
Speaker 2 (16:43):
That's the thing.
People walk in your.
What do you feel about that?
I know the owner.
Speaker 3 (16:48):
What do you think of that?
Speaker 2 (16:49):
I just laugh.
Speaker 3 (16:49):
What the fuck do we call it?
We have a sniper.
We have a sniper outside.
I'm like what it's?
Because someone's drunk.
Speaker 2 (16:59):
I know the chef.
Speaker 3 (17:02):
I'm like oh yeah, they said chef.
I'm like I don't know who thefuck I am.
They call me Ko.
There's two angles in myrestaurant the side we slide,
and we my restaurant.
I can slide, we slide, we cansee.
Then I can walk around and seethrough my bakery case.
Speaker 2 (17:16):
Who they are.
I don't know thosemotherfuckers.
Speaker 3 (17:19):
I'm like, yeah, we're good.
Speaker 2 (17:21):
The guy with the sniper.
Speaker 1 (17:23):
If you could cook with anyone, anyone who would it
be the?
Speaker 2 (17:26):
guy to my right, Fucking right oh yeah, tell
everybody where they can findyou.
Who would it be?
The guy to my right, fuckingright?
Speaker 1 (17:31):
Oh yeah, we'll get him Fucking right.
All right, tell him about whereto go.
I'm going to go there to thankpeople.
Speaker 2 (17:33):
Tell everybody I'm over there too.
Yes, he'll be there.
Speaker 3 (17:34):
Don't worry.
Speaker 1 (17:34):
Tell everybody where they can find you.
Speaker 3 (17:35):
What's that?
You can find me at rehab, Ilike it.
You can find my little dumpster, diner.
That's your place.
I love it.
Speaker 2 (17:48):
So I'll be up to Boston soon enough, all right,
and I'm going to check out whereshould I go first.
Speaker 3 (17:52):
Early bird, I'm going to do it all.
Early bird, early bird tastingBreakfast, lunch Like brunch.
Speaker 2 (17:56):
That's where I start.
Where are we going for dinner?
Speaker 3 (18:02):
And it doesn't have to be your place.
Speaker 2 (18:04):
Where are you?
Speaker 3 (18:04):
taking me to dinner.
Pembroke.
He's good, he's fuckinghardcore.
He's like us, obviously Italian.
It is fucking Italian.
It's a white guy doing Italian,though, but it's good.
Someone inspired him Fuckingsomebody did Somebody got him?
Helen.
Speaker 2 (18:16):
Keller, maybe, maybe, yeah, right.
That's some shit I love it All,right, man Listen.
This was a great fucking time,bro.
I'm going to go up there andplay some hockey.
Let's do it.
I'm going to skate up there.
If you've got a good pond,we'll come in the winter.
We'll go on a pond, we'll havea winter again.
Speaker 3 (18:34):
If that happens.
Speaker 2 (18:36):
This has been great.
Good luck to you, bro.
Thank you, st Croix, st Thomas,we're going everywhere.
We're going to have some fun.
Speaker 3 (18:45):
At least once a year.
Speaker 2 (18:45):
I, at least once a year, I'm going to go to one of
them places.
Speaker 3 (18:47):
It's all good, I'm a diner, I might hit Detroit maybe
, yeah, and then also food truckshow.
Speaker 2 (18:52):
Check it out.
Where can they find you?
Plug up some of your stuff.
Speaker 3 (18:55):
Lobster Love Food Truck.
Culinary Swap Food Truck.
What else we got?
Speaker 2 (18:59):
Early Bird yeah wwwchefstevencocom.
That's my hub.
Find everything, everything'sthere, yeah every chef right,
all things yeah yes, up now.
So much goodness already.
(00:00):
We're live, we're live, we'rerolling, we're rolling, we're
rolling, we're rolling, we'rerolling, we're rolling, we're
rolling, we're rolling, we'rerolling, we're rolling, we're
rolling, we're rolling, we'rerolling, we're rolling, we're
rolling, we're rolling, we'rerolling, we're rolling.
Hey, we're here again, right?
(00:21):
No, we don't need to.
Speaker 2 (00:22):
Yeah right, it's all good, I'm excited.
Speaker 1 (00:25):
I know you are Tell me about the food truck drag
racing please, Then we can getto business.
We'll get to the food after.
We want to know about that shit.
Speaker 3 (00:30):
All right, so one of the shows I'm on right now it's
called Food Truck Chronicles.
Speaker 2 (00:42):
It's like they feature food trucks show.
I'm the host.
Is it on a network?
Speaker 3 (00:45):
It's coming out in the spring, so we'll finish
filming in probably anothermonth.
We'll finish the rest of it.
We already had two seasonsready to go, and at the end I
roll out my little snipersLobster Love and Culinary Swat.
I'm fucking right.
Speaker 1 (00:57):
There you go, cheers.
Speaker 3 (01:01):
And then I bring up and I drag race all the shitty
food trucks that people build.
Speaker 2 (01:04):
Nice, so you drag race.
Are they still loaded withequipment?
Speaker 3 (01:07):
in it, oh yeah.
Speaker 2 (01:08):
So SWAT, we shoot tacos at people.
Speaker 3 (01:10):
Are they cooking while they're dragging?
Fucking right?
Well, they're attempting tocook and we just drill them.
That is amazing.
So SWAT shoots.
I rent a potato gun.
First of right, I roll up in aneighborhood.
Listen to me.
Speaker 2 (01:24):
I'll be chucking meatballs out people's faces.
Speaker 3 (01:26):
It's all good, I'll have a paddle ready to hit them
back at you.
Cannoli slingshot right out thewindow All day long you got
cannoli kid, Come on.
Speaker 2 (01:36):
Throw the cannoli slingshot, cannoli cannon, I got
my boy Pete the.
Speaker 3 (01:39):
We did it in America, too, together.
Here's a pizza heat, my brother, a pizza heat, all right, it's
like a guac by a taco.
Speaker 2 (01:45):
That's what I'm saying.
So you're from Boston, you'reout there right now representing
We've got New England up inhere.
Speaker 3 (01:50):
Oh yes, which is good for me, yes.
Speaker 2 (01:52):
Because typically we're surrounded by Southerners
right.
Speaker 3 (02:01):
We are typically yeah .
Speaker 1 (02:02):
I oh okay, go west, Go west Go west to the hand.
Go to the beach and turn around.
Talk to the hand, it's in there.
Speaker 2 (02:08):
So the Food Truck Chronicle thing.
This is great.
What's the name of the show?
Food?
Speaker 3 (02:11):
Truck Chronicle.
That's the name of the show.
It's simple, damn.
Speaker 1 (02:13):
I just hit the name To the point.
That's how we're thinking.
Speaker 2 (02:19):
Yeah, right, you're beating Bobby Flay.
Yes, you're winningchampionships.
People don't know who we'retalking to right here.
Give it a little bit aboutyourself on a calm level.
Let's get to the reality,because everything you do, no
matter how much we fuck around,there's still a lot of reality
involved.
Speaker 1 (02:33):
You have to go to bed at night.
Speaker 2 (02:34):
Knowing shit.
I got business to handle, ofcourse.
Talk about the business for amoment.
Speaker 3 (02:37):
Okay, so business, I have seven, two in south of
Boston.
You're lazy bro, yeah, fuck.
Speaker 2 (02:43):
I'm sorry, you need to do more.
Speaker 3 (02:44):
Sorry, I took a day off.
I thought I'd do a demo for1,400 people, no big deal.
Right Two are European andItalian.
So how many background Right?
Speaker 1 (02:53):
European Italian 100% .
Speaker 2 (02:54):
One's.
Speaker 3 (02:54):
European, brazilian, so World War II menu.
Speaker 2 (02:57):
Sure.
Speaker 3 (02:57):
Right, wow, a rum hut in St Thomas.
A rum hut, oh, so we got to goto St Thomas.
Speaker 1 (03:04):
Is that what you're saying?
Speaker 2 (03:04):
So you're serving rum like a pirate.
What's the food?
What type of food is it?
Speaker 3 (03:09):
You got any street food, just bun, street food
Caribbean style.
Rum all over the place, okay.
Speaker 2 (03:17):
It doesn't even matter.
Okay, st Thomas, just good shitin a parking lot, in a rum.
Speaker 3 (03:20):
Then I got four in St Croix oh we're going to St
Croix.
Speaker 2 (03:24):
Y'all, we're going to St Croix.
I'll burn some people downthere.
Speaker 3 (03:29):
We're in.
We're in, we're going to burn avillage down there.
Speaker 2 (03:31):
I'm saying no problem bro.
Yes, Give me the fire and I'llcook it.
No, you need the fire, We'lluse something yeah.
Speaker 3 (03:37):
Oh my grace Food trucks three, two lobster loaves
and culinary swat.
Speaker 2 (03:43):
So, lobster, what was your start, what was your
catalyst into this, to where youstarted to gain a?
Speaker 3 (03:50):
lot of traction to be able to do the extra stuff.
Was it lobster?
No, I don't know.
I grew up in it Just inculinary.
Speaker 2 (03:55):
Grew up in competition since I was a kid,
but you grew up in the kitchencooking as a daily routine as
well.
Speaker 3 (03:59):
Yes, as an eight Wow Stuff stuffing donuts in a
little diner.
Speaker 2 (04:02):
Sure, some fry guy all the way up to the grill.
Oh, yeah, yeah dug up burntfingers hands burnt bodies,
Burnt body parts yeah, burntkneecaps.
Speaker 3 (04:11):
Yeah, all the above.
Speaker 2 (04:11):
So now you went from that scrubbing and dubbing yes.
Speaker 3 (04:15):
And now you're a multi-restaurant owner.
Yeah, yeah.
Speaker 2 (04:19):
And the crew?
Is it hard to find the crewwith the passion?
Or are your different levels ofrestaurants you're owning so
you have to deal with differentfacets of it.
Speaker 3 (04:29):
All of the above, but I have a fun culture and I come
in hot.
I fucking respect the peoplewho work for me and, like in the
islands, we get a very badpercentage even up here.
That way they're invested andif I need to do shit like this,
they have my back Sure asopposed to having an employee.
Speaker 2 (04:43):
You do shit like this .
They have my back Sure Right.
As opposed to having anemployee.
Speaker 3 (04:45):
You have employees.
They're not employers, they'relike partners and just cool
people.
Sure, and they all know it,they're my culture, wow.
And if they're not part of theculture, they don't get hired.
Right, right, they'll be tappeda little bit, sure, sure.
Speaker 2 (04:59):
Have a blast.
Yeah, yeah, really importantfact here If you're not part of
the culture and that culturewe're talking about is what we
encompass here in Berntham'sperspective the culture, the
restaurant industry, maybe Ishould say, maybe I should stop
saying restaurant at some pointand focus more on the food
industry.
Speaker 3 (05:15):
You know what I mean A restaurant, doesn't exist
without the industry.
Speaker 2 (05:22):
We're talking about the people driving trucks,
delivery drivers, who are highon meth.
It doesn't come without theindustry, 100% we're talking
about the people driving trucks.
Speaker 3 (05:25):
Delivery drivers who are high on meth Doesn't come in
the door.
Speaker 2 (05:27):
The meth addicts that are cooking.
Stop calling me out.
Speaker 3 (05:32):
Dad, you're embarrassing me.
Speaker 2 (05:34):
I learned it from you .
Speaker 3 (05:35):
I learned it from you , Dad.
Speaker 2 (05:37):
Best commercial ever.
That's what I'm saying.
There's so much going on in therestaurant industry or the food
working industry.
He's like your son.
Speaker 1 (05:46):
He does what's up, homie, he looks like my son.
Speaker 2 (05:48):
She's like your son.
I'm like hey.
Speaker 1 (05:50):
I know it's not mine.
You're like wait a minute?
Speaker 2 (05:52):
That's not mine.
So, anyway, we are live anddirect, so we're at a huge event
right now.
This is the World FoodChampionships.
Speaker 1 (05:58):
World Food.
Speaker 2 (05:58):
Championships Vienna.
So people are walking by.
There's a lot of noise in thebackground.
You're going to hear a lot ofwhistles and things.
You've won this competition atone point, right?
Yes, so there's a lot ofpressure, a lot of stress.
Let's talk about thatcompetition, the TV competitions
and their comparisons.
Go ahead with this one first.
Speaker 3 (06:17):
All right, this one Tell me about the heat of this.
Back in the day, I think it wasa little more intense.
Now the judging's a little morerelaxed, which I don't like
that at all.
Okay, I stepped out of thecompetition this year.
Okay, because I don't think, Idon't know, I'm not a big fan of
the way they judge things.
Speaker 1 (06:32):
The blind judging.
Speaker 3 (06:33):
Yeah, no, I was saying blind judging, because
you don't know who's blind backthere.
Well, yeah, the people judgingare blind, the, and there's a
lot of.
Well, I don't like blue cheese.
I'm like, well, what a fuckingburger.
Then, yeah Right, random thingslike that I don't like.
Then you have ACF rolling up inthere.
I think they're like ThomasKeller all of a sudden.
Then they're judging everybody.
It's like get the fuck out ofyour white coats, okay.
(06:54):
Right, we're out of the Britishand the red coats.
Speaker 2 (06:59):
Sure Right, you got a bad taste in your mouth along
the line somewhere.
Speaker 3 (07:02):
Yeah, I don't know what it is and I love
competitions, but I don't thinkit's a fair game.
Speaker 2 (07:06):
So when you won it back in the day, you said it was
a little bit better back in theday.
Tell me about the intensity ofthat competition, Regardless of
the judging.
I'm talking about cooking underthe pressure.
Speaker 3 (07:15):
Yeah, and the pressure was awesome and I've
been competing since I was a kid, so it's like I like the
pressure, and when we were doingit back when I won, the chefs
are a little more intense,coming into the game Like
they're ready to rip yourfucking head off and that's why
I love.
Speaker 2 (07:29):
I'm like yes, that's a missing kid.
Yeah, and the kid that?
Speaker 3 (07:32):
I was going up against the past couple years.
He was taking number one everytime.
I mean, he's a kid from Mexico.
Solid, I was like what the fuck?
I'm like what?
And I know the game.
So I brought a solid suit.
I'm like you cook, I'm going totalk shit the whole time to
this kid.
Speaker 2 (07:46):
That was it.
I just talked shit the wholetime.
Speaker 3 (07:49):
It's a competition and he knocked him from first in
the world to fucking like 16th.
I was like what's up, dickhead.
Speaker 2 (07:55):
And we took it all.
Good Talking shit goes way.
Of course it does so.
Um, you know, when you'recompeting at this level here and
you're getting into head games,that's all part of the
competition.
Yeah, so that alarm we hear nowright now is them.
Uh, so that's the.
Speaker 1 (08:11):
That's it.
So right now it's a 10 minutewarning.
They're doing countdown so theycan start delivering dishes.
Speaker 2 (08:16):
Keep your bells and whistles and start cooking,
right, the warner brothers.
Well, well for the spectatorsit's amazing, for the cooks it's
more of a problem.
Speaker 3 (08:24):
Yeah, I'm like you've blown a fucking whistle in here
yeah, it's like too short inhere I'll give you a chef.
Speaker 1 (08:28):
So you whistle I love it.
Speaker 3 (08:30):
Yeah, ring the bell bobby fucking ring the bell.
Speaker 2 (08:33):
There's gonna be talk about the bobby flay shit.
Speaker 1 (08:35):
So you went on tv so, yeah, how many times you were
on that show.
Oh, are you?
Speaker 3 (08:41):
one, six one was, uh, like named Do would be a judge
was comical, yeah right, I'mlike you guys sucked.
Speaker 2 (08:51):
Yeah.
Speaker 3 (08:51):
I'm like it was fun.
I like it, I like to be, I loveto be on top.
Speaker 2 (08:55):
Yeah, fun, yeah and I sure you're like.
You're like a resident comedian.
Speaker 3 (09:00):
Oh, the Dark Knight from Boston.
Yes, comedian, where you liketo call me the Dark Knight from
Boston.
Yeah, that's right, everyonefrom Boston's a Dark Knight.
I'm like, yes, us Lillers havea different twist, man.
Speaker 2 (09:08):
When we walk into a room, typically of professionals
and especially chefs, what's?
Speaker 3 (09:12):
up, mommy.
Speaker 2 (09:13):
What's happening?
I like it.
So when we walk into a room,typically right away, we're
already pegged.
Yeah, of course.
Well, I'm not getting fuckingpegged, don't get excited.
Speaker 3 (09:21):
No pegging please.
Speaker 1 (09:22):
That's a no pegging zone.
Speaker 2 (09:23):
But we usually get nailed right away with that
fucking oh my God, no nailingeither.
Keep them away.
They're weird.
You know what I'm saying?
They don't get our charisma.
Man, we're happy fucking guys.
Speaker 3 (09:36):
Which I think that works in our favor too.
Speaker 2 (09:38):
We're happy guys.
Speaker 3 (09:38):
Yeah, they don't know how, know if I'm a leader or
not.
I jump in as a Sue.
Sometimes it's like get thefuck out of here.
He can't sue.
I'm like Sue in front of an oldlady.
Speaker 2 (09:47):
You know, I was like fuck, I'm like I'll jump in the
wrong with her.
Speaker 3 (09:48):
They're like really I'm like fuck yeah, there's no
rules again.
I already won.
Speaker 1 (09:50):
We're good, I'm not competing anymore.
Speaker 2 (10:00):
I love her.
Yeah, and she had some crazyshit too.
Speaker 3 (10:02):
I was like I don't know.
Speaker 1 (10:03):
I was like what do I want?
Speaker 3 (10:04):
to do.
I was like Look at the booze.
Speaker 2 (10:06):
Hey look a butterfly Just throwing shit in there.
You gotta remember this, though.
A lot of the times you arecompeting and you're used to
competing yes, right, so withthat being said you hear that
music?
Speaker 1 (10:21):
I don't think we can hear it, check it out.
Speaker 2 (10:23):
So you're competing.
So it's easier for you to sayfuck this judging, fuck this,
because you've already won,you've already done it.
So the people coming in here,though, they're excited as fuck
Of course they are.
That's what I kind of feel badfor, and they should be though.
Yeah, they should be Do youfind yourself advocating for
them in their experience?
Speaker 3 (10:42):
Yeah, 100%.
And I have a lot of peopleactually reach out.
Kitty reached out to me theother day.
Look at his recipe and I'm like.
You can take it however youwant, but your recipe is too
simple.
You want to win, or do you wantto just have to place it?
Speaker 1 (10:55):
Right Place, get an award fucking some money.
Speaker 3 (10:58):
Call it a day.
You don't have to win Sure,right?
Yeah, no doubt I'm like.
This is what I think I would doand this is what you need to do
to get advanced.
Speaker 1 (11:05):
Right, fucking right, we're just dancing.
Speaker 2 (11:08):
We're just getting corporate.
This is our background musicright now.
I'm going to go down.
What do you got today?
You're not competing, butyou're on a better level.
People are paying to go in andeat your food.
Speaker 3 (11:20):
They're overpaying to come hang out with us.
Speaker 2 (11:21):
That's right, man.
I'm here for it.
So what do you got there?
Because I'm going to go thereand shove it down my fucking
face hole.
Speaker 3 (11:26):
Fucking right.
We have a roasted pork bellytortellini.
Okay, A pair of pistardareduced grape juice Holiday.
Speaker 1 (11:35):
It's a wrap.
We're coming for that as soonas we get done with this.
Speaker 2 (11:37):
Let's hit them with these rapid fire questions Red
orange, I got to be louder.
How are you doing back there?
You're good on the mic.
Speaker 1 (11:48):
He's good.
He's got background music.
Speaker 3 (11:51):
I can see the DJ mixing over here.
Speaker 1 (11:53):
Just DJ, there he goes.
Speaker 2 (11:54):
All right.
Speaker 1 (11:57):
The kitchen tool you can't live without, besides
knives 12 gauge he right.
Speaker 3 (12:00):
The kitchen tool you can't live without, besides
knives 12 gauge Heard, no AR-15.
That's my other show.
Dangerous Eats, okay.
Speaker 2 (12:06):
Okay, I like it.
I like it.
That's another competition.
Speaker 1 (12:10):
Oh yeah, I will do that one with you, all, right,
yeah.
Speaker 2 (12:13):
All right.
Speaker 1 (12:14):
What puts you in the mood more?
Speaker 3 (12:15):
The smell the smell.
Speaker 2 (12:16):
I'll go here.
What puts you in the mood?
More smell, or visual, orvisual to create.
What are we talking?
Speaker 1 (12:22):
about creating whatever you want whatever
you're in the right smell.
Okay, smell, what was that?
Speaker 3 (12:28):
yeah, yeah right like oh depending the categories,
you can smell it before you seeit like oh what's that people
say you eat with your food, butif that food's coming out, all
day long.
Speaker 1 (12:38):
Right, yeah, all right.
The worst position in thekitchen getting a goat?
Speaker 2 (12:44):
I don't know well the goat won't be hanging.
I've been afraid of the oldgoat rope uh, worst position?
Speaker 1 (12:50):
okay, zero, they're all good if you know the game.
Yeah, I mean they all suck too.
Speaker 3 (12:55):
Yeah, they do right fry, as you're a rookie.
Yeah.
Speaker 2 (12:58):
Yeah, sucks, yeah.
But it's worse when you sauteand then have to go to fry, of
course, and you forget how muchabout frying you forgot Of
course it's so loud in here, bro.
Yeah, what the fuck is going onin here?
I don't know we are losing it.
Speaker 3 (13:09):
It's a five minute warning it's like a musical
gangbang in here.
Speaker 1 (13:14):
Oh, my God All right, the best position in the
kitchen.
Speaker 3 (13:22):
Over the drum.
Yeah Right, I don't know, it'sfucking loaded.
It's a loaded question.
Yeah, the best, as it should be.
The mentor Right Like the onethat's most respected Because
you're a fucking badass.
That's good.
Speaker 2 (13:38):
That's good.
Speaker 3 (13:38):
And then you got to not only that, but you got to
uphold it.
Speaker 2 (13:41):
It's not the chef, like that.
It could be anybody.
It could be anybody.
Who's the leader?
There's always one or twopeople, of course, who could
really fuck everyone up, yep, orreally lead them down the right
path 100%, so be that goodperson.
We're getting.
Speaker 3 (13:56):
I'll see you in the fucking flip side.
Speaker 2 (13:57):
It's going to suck on the way there.
That's how I roll my nights.
I love that, bro Cheers.
Speaker 1 (14:03):
I do it all the time.
All right, the one ingredientyou can't live without.
Speaker 2 (14:09):
Lobster, lobster.
Speaker 3 (14:11):
I can fuck shit up with lobster.
That's Bobby.
I would love that, because Istuffed it up his ass.
Speaker 2 (14:16):
Well, I've been fucking lobster.
Speaker 1 (14:21):
I've been fucking lobster.
I've been soon being.
I love lobster.
I've been doing everything.
Speaker 2 (14:21):
Yeah, lobster's wonderful.
Let's get together and cooksome lobster.
Let's fuck up some lobster.
Speaker 1 (14:25):
Okay, but what's the other?
What, besides lobster, do youhave anything else?
Speaker 3 (14:30):
I don't know, I just fucking go about my day.
Speaker 2 (14:32):
Yeah, right, I got it .
Because you do it so much.
I fucking love pork belly belly, I love pork.
Speaker 3 (14:42):
I make a porketta with a pork, yeah, all day long,
all day.
Right, I'm gonna stuff it withlobster, right?
Speaker 1 (14:45):
yeah, that's surfing turf, yeah, land and sea guys,
I'm not kidding, I'm gonnafigure this out.
Let's do it all right, I'mgonna, I'm gonna love asking you
this, because this I know whatmethod of cooking intimidates
you the most.
Speaker 3 (14:57):
Zero, zero, fucking, zero Right.
Speaker 1 (15:00):
I knew this yeah, all day long, talkier or not, fuck
yeah, you're like balls to thewall with all of it.
Speaker 3 (15:05):
All right, got it.
I think sous vide is fuckingweird in restaurants all the
time.
There's a position for it.
But, now, when you go into somerestaurants and it's all sous
vide machines.
Speaker 2 (15:14):
Well, it's because they forgot how to cook.
Speaker 3 (15:15):
No, I'm like dude.
I'll protein all day long in afucking burner.
Here's the funny thing aboutsous vide Even a butane burner.
Here's the transition.
Speaker 2 (15:21):
Here's the escalate, here's the fucking life cycle of
sous vide Yep, you're veryworried about it because you
don't know how to do it Yep.
Then you start to learn how todo it, yep.
And then you start doing it andrealizing how much you can do
with it.
Of course, now, if there's nosous vide, you can't make the
fucking pork right, or you can'tmake your filet right because
you relied on it for so long.
(15:41):
100%.
I stay right in the beginningphase of.
Speaker 1 (15:44):
I'm still trying to learn sous vide.
No, I was like I learned it.
I said you were into it.
We are fucking in it.
Speaker 3 (15:51):
I'm taking over the extra half an hour.
I know that that's a problem.
It went from 1.30 to 2.30.
Speaker 2 (15:55):
Listen, bro.
If I accidentally hit her, I'mon the floor, I will hit back.
Speaker 3 (15:58):
I want to watch this.
So rapid fire.
For the rest All right Favoritefast food restaurant.
Speaker 1 (16:08):
I don't know you ever go Lots to love.
Speaker 2 (16:09):
Okay, I love it.
Speaker 1 (16:13):
If your kitchen was a car.
Speaker 3 (16:14):
What kind of car would it be Like?
A 69 PT10.
Like an old school truck.
Speaker 2 (16:19):
Yes, like an El.
Speaker 3 (16:20):
Camino kind of shit.
Okay, yeah, I like that.
Speaker 1 (16:23):
All right, baking yes or no?
You say bacon Baking.
Speaker 3 (16:27):
Bacon like Period Bacon Like bacon Bacon.
Speaker 1 (16:31):
No, no, not bacon.
I know you want bacon Pastry.
Speaker 3 (16:33):
No, I was like fuck yeah, you need baking, you need
baking, okay, yes, yes, allright.
Bakers and bitches though.
Speaker 1 (16:41):
Do you know the owner ?
Speaker 3 (16:42):
Of what?
Speaker 2 (16:43):
That's the thing.
People walk in your.
What do you feel about that?
I know the owner.
Speaker 3 (16:48):
What do you think of that?
Speaker 2 (16:49):
I just laugh.
Speaker 3 (16:49):
What the fuck do we call it?
We have a sniper.
We have a sniper outside.
I'm like what it's?
Because someone's drunk.
Speaker 2 (16:59):
I know the chef.
Speaker 3 (17:02):
I'm like oh yeah, they said chef.
I'm like I don't know who thefuck I am.
They call me Ko.
There's two angles in myrestaurant the side we slide,
and we my restaurant.
I can slide, we slide, we cansee.
Then I can walk around and seethrough my bakery case.
Speaker 2 (17:16):
Who they are.
I don't know thosemotherfuckers.
Speaker 3 (17:19):
I'm like, yeah, we're good.
Speaker 2 (17:21):
The guy with the sniper.
Speaker 1 (17:23):
If you could cook with anyone, anyone who would it
be the?
Speaker 2 (17:26):
guy to my right, Fucking right oh yeah, tell
everybody where they can findyou.
Who would it be?
The guy to my right, fuckingright?
Speaker 1 (17:31):
Oh yeah, we'll get him Fucking right.
All right, tell him about whereto go.
I'm going to go there to thankpeople.
Speaker 2 (17:33):
Tell everybody I'm over there too.
Yes, he'll be there.
Speaker 3 (17:34):
Don't worry.
Speaker 1 (17:34):
Tell everybody where they can find you.
Speaker 3 (17:35):
What's that?
You can find me at rehab, Ilike it.
You can find my little dumpster, diner.
That's your place.
I love it.
Speaker 2 (17:48):
So I'll be up to Boston soon enough, all right,
and I'm going to check out whereshould I go first.
Speaker 3 (17:52):
Early bird, I'm going to do it all.
Early bird, early bird tastingBreakfast, lunch Like brunch.
Speaker 2 (17:56):
That's where I start.
Where are we going for dinner?
Speaker 3 (18:02):
And it doesn't have to be your place.
Speaker 2 (18:04):
Where are you?
Speaker 3 (18:04):
taking me to dinner.
Pembroke.
He's good, he's fuckinghardcore.
He's like us, obviously Italian.
It is fucking Italian.
It's a white guy doing Italian,though, but it's good.
Someone inspired him Fuckingsomebody did Somebody got him?
Helen.
Speaker 2 (18:16):
Keller, maybe, maybe, yeah, right.
That's some shit I love it All,right, man Listen.
This was a great fucking time,bro.
I'm going to go up there andplay some hockey.
Let's do it.
I'm going to skate up there.
If you've got a good pond,we'll come in the winter.
We'll go on a pond, we'll havea winter again.
Speaker 3 (18:34):
If that happens.
Speaker 2 (18:36):
This has been great.
Good luck to you, bro.
Thank you, st Croix, st Thomas,we're going everywhere.
We're going to have some fun.
Speaker 3 (18:45):
At least once a year.
Speaker 2 (18:45):
I, at least once a year, I'm going to go to one of
them places.
Speaker 3 (18:47):
It's all good, I'm a diner, I might hit Detroit maybe
, yeah, and then also food truckshow.
Speaker 2 (18:52):
Check it out.
Where can they find you?
Plug up some of your stuff.
Speaker 3 (18:55):
Lobster Love Food Truck.
Culinary Swap Food Truck.
What else we got?
Speaker 2 (18:59):
Early Bird yeah wwwchefstevencocom.
That's my hub.
Find everything, everything'sthere, yeah every chef right,
all things yeah yes, up now.
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