Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Report
on demand on the iHeartRadio app. Hey everybody, it's the
four Report, all Things Food, beverage and beyond. I am
your friendly neighborhood folk reporter Neil Sevadra.
Speaker 1 (00:14):
How do you do. Happy to be with you today.
Speaker 2 (00:17):
Like every Saturday, these three hours we have two to
five to kind of shake off the heavy news and
celebrate food, the culture.
Speaker 1 (00:25):
Behind it, the people that make.
Speaker 2 (00:27):
It, science behind it, cooking at home, going out to eat,
and all these things and between certainly at the heart
of everything we love in life, especially during the times
of the holidays. So right now we are in full
swing and our celebration, and we want to introduce you
to someone, Chef Kevin dre He hails out of the
(00:48):
south of France. Hi, how are you, my friend? You're
coming in here with that beautiful smile. You brought a
lovely dish we're going to be talking about. But give
us a little bit of your story because I'm told
that it started with law and studying law and now
you are a chef. So before we get into puzzle
(01:11):
in the restaurant, tell us a little bit about yourself.
Speaker 3 (01:16):
Yeah, I was in law school and that actually was
the first time when I was living alone without my parents,
and I start cooking for myself and for my friends,
and I started to organizing dinner and.
Speaker 4 (01:35):
I see this.
Speaker 3 (01:38):
There was this show called Master Chef. I think it's
it's something here too.
Speaker 1 (01:42):
Sure.
Speaker 3 (01:42):
It was the first season in France, and I was like, oh,
let's try that.
Speaker 4 (01:47):
I like to cook, Let's try.
Speaker 3 (01:49):
And I I as the old the casting I went
to Paris, I did a couple of show and I
tell by Paris uh In live on TV that I
won't stop studying law school.
Speaker 2 (02:07):
Okay, so let's break that down, because you gotta love
that you're you're studying law. Yes, you start to cook
for yourself because you're out of the house, you're living alone. Yes,
you see Master Chef and you think I'm gonna try that.
Speaker 4 (02:22):
You jump on that.
Speaker 1 (02:24):
Your parents are gonna be watching, be excited for you,
And all they hear is I didn't know. I didn't
tell them that you're gonna be on Mastership.
Speaker 4 (02:33):
I didn't tell them. I told them on Clive on TV.
Speaker 1 (02:36):
Oh my gosh, oh my god, and that you're going
to stop law school.
Speaker 3 (02:41):
Yes, wow, I need a bank because my my parents
want to They want me to be a doctor a lawyer,
you know, so I need to to say that with
a with a bank like so, I think on Live
on TV, it's it's a nice way to say yeah, I'm.
Speaker 1 (03:01):
Sure they love. That's how everybody wants to hear their
son is no longer going to be a lawyer, so
you make that. What was the see your circumstances, your
circumstances pushed you into cooking. What was the part when
you started cooking that made you go, wow, I love
this and I'm good at it.
Speaker 4 (03:22):
So I always loved to eat.
Speaker 1 (03:25):
I only both. I don't know how you do it,
but I'm.
Speaker 4 (03:32):
Makes me. I have good gens, I have good.
Speaker 1 (03:37):
Jeans are just four times the size of yours. That's
good for you. That's a good thing to have when
you're shot. What are your favorite foods? What were what
are your comfort foods?
Speaker 4 (03:46):
You know, I'm I'm French and I'm easy.
Speaker 1 (03:50):
I love jeez, geez, who doesn't love?
Speaker 4 (03:54):
I can do I can do a week?
Speaker 5 (03:57):
What week?
Speaker 4 (03:57):
Just it's in fish, it's in chese.
Speaker 1 (04:00):
Wow, just what it is? There? Don't say Camembert, what
is there a fair? What's your favorite cheese?
Speaker 3 (04:06):
No, it depends, you know, because it's it's all about experience.
For example, in London there is Vista that sells the
cheese from that for the Whyal family. Okay, and I
try to Steel Shelton into blue cheese off the Queen,
(04:27):
the Late Queen, and that was amazing.
Speaker 1 (04:31):
So I didn't know that. So the Royal family has
their own cheese.
Speaker 3 (04:34):
Yeah, they are their own tea. They on Champagne on
like you know, there is you can see that.
Speaker 1 (04:40):
I think on some I guess they have the seal.
Speaker 2 (04:44):
Yes, now I okay, I I do not know any
time where I want so where I consumed any but
I guess that makes sense now in the recesses of
my mind.
Speaker 1 (04:54):
And you said the Queen, the Late Queen has a cheese.
Speaker 3 (04:58):
So Vista actually have plenty of cheese. And you see
the name of different people of the Wild family and
what's what are the favorite cheese and you just can
buy it for yourself.
Speaker 4 (05:10):
So it's it's it's cool actually to buy some kind
of cheese.
Speaker 2 (05:14):
Like is there a Megan Marcle cheese? It's an American
cheese and it's horrible.
Speaker 1 (05:23):
Joking. Yeah, she seems like a horrible You.
Speaker 4 (05:26):
Have some good cheese.
Speaker 1 (05:28):
What what is your favorite American style cheese?
Speaker 3 (05:32):
I like, you know, there is a some cheese from
Vermont from cheese. Yeah, and they do really nice goat cheese.
Speaker 1 (05:40):
Oh yeah, goat cheese is lovely, very It's delicate and
I can have a little bit of bite to it
and that's nice. Okay, we come back.
Speaker 2 (05:50):
We're gonna tell you brought some food, uh, and we're
going to talk about Puzzle and how you became the
chef there.
Speaker 1 (05:57):
But what a neat story.
Speaker 2 (05:58):
I love when people their passions show themselves and you go, okay,
I'm doing this. I'm going on TV and telling my
parents their entire dreams are crushed. We'll be back with
more chef by I bet they are, especially if you
feed them. Chef Kevin Dre from the south of France
(06:18):
now here. We're lucky to have him as a chef
here in Los Angeles at Puzzle at eight nine, four
to seven Sunset Boulevard in West Hollywood here and you
find out more by going to the website. It's a
very simple puzzle dot love, puzzle dot love, and you
can find everything out there. The men you look stellar.
The entire look and vibe of the place looks stellar.
(06:42):
We'll talk more about that when we come back.
Speaker 6 (06:43):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:50):
Hey, everybody, it's the Fork Report. Happy Saturday to you.
We are in it to win it.
Speaker 2 (06:54):
It's December seventh, so we are in the middle of
the holiday season. I'm gonna slide through the end of
the year and into twenty twenty five. Fingers crossed, hands
together on your knees, eyes upward, that it's going to
be a good year. Praying Taylah now the prayers are
(07:21):
for you. But welcome back to the program where we
are talking all things food, beverage and beyond. And I'm
happy to be with you this Saturday. We're talking to
Chef Kevin Drey of Puzzle. You can find out more
at their website Puzzle dot Love, Puzzle dot Love. We'll
take you there, and just a beautiful layout and gorgeous
(07:45):
and it's interesting because chef was kind enough to bring something.
We're in a taste right here, and he brought a
setting and it's probably the most stunning flatware that you
will ever see, especially on radio, but just really beautiful.
I took a picture, but you can see it. You'll
see on their website some of the things here. So, chef,
(08:08):
what is the vibe, the energy, the mood that you
create with your food there at Puzzle in West Hollywood.
Speaker 3 (08:15):
So it's it's a very antimates place, a small place,
okay with it's like a very CONFI very luxury yeah, oh.
Speaker 2 (08:29):
Yeah that the it's tufted and padded and comfortable and
well appointed and gold leafing and really it's no expense
looks spared at all.
Speaker 3 (08:43):
The goal is to a private experience. I'm often outside
the kitchen talking doing some show. I have like a
bunch of different foods that I come myself put on
the table.
Speaker 1 (09:00):
Okay, so you're preparing on table side.
Speaker 4 (09:02):
Yeah, a bunch of different stuff and I liked.
Speaker 1 (09:06):
You know.
Speaker 4 (09:06):
We have some members okay, and they have my number.
Speaker 3 (09:10):
And when they come on, when they want to come,
they can call me, text me and if they want
something particular, I can make it. We do also special
like experience like the last one was for the birthday
of one of my friends. Actually, they want to Puzzle
(09:32):
and for the appetizer, I serve the appetizer on a
naked lady on the table.
Speaker 1 (09:40):
Sorry, with your accent, I might have misheard it. Sound
like you said you serve it on a naked lady.
Speaker 4 (09:45):
On a naked lady.
Speaker 1 (09:46):
Okay, so I did hear right?
Speaker 5 (09:47):
Yeah?
Speaker 1 (09:48):
And how does one become one of your friends? I'm
just curious. I'm asking for a friend.
Speaker 4 (09:56):
You seem nice, We can be friends.
Speaker 1 (09:59):
Wow.
Speaker 2 (09:59):
Okay, you say it's intimate. How many tables are there
at puzzle?
Speaker 3 (10:05):
So we have like a two big table eight, a
fourth table of two, and like a four buff that
can accommate like three four people.
Speaker 1 (10:15):
Wow, that's very intimate.
Speaker 2 (10:17):
Yeah, and I imagine under that circumstance it must be
pricey as well, because you know, you have to stay open.
Speaker 3 (10:24):
It's also all the food that we serve. It's the
top quality sure, like the meat, the fish I work with,
very the supplayer we walk with as the best one.
Speaker 2 (10:40):
And so it is experiential dining. It is experiencing not
only the food and your creativity, but also the curation
of the best ingredients between you, farmers, local purveyors, all
of these things.
Speaker 3 (10:56):
Yeah, and also in the beginning of the night, we
have a singer or a live live musician. Sometimes we
have a magician or so. So that's from eight to
ten and after from ten to two am, we switched
slowly to the party side. So we have a DJ
(11:18):
and start missing mixing around ten and yeah, and after
like people just.
Speaker 2 (11:25):
Dance and the magician doesn't cut the naked lady in half.
Though not yet, okay, good, not yet? What a weird wow?
What it sounds like a major experience. Now what is
it that you brought here today that you be prepared?
Speaker 3 (11:41):
So it's Los Angeles. So let's start with some bump
caviar bump.
Speaker 1 (11:48):
Oh, a little bump. Okay, Taylor, you just calm yourself down. Sure,
a little bump of caviar.
Speaker 4 (11:56):
Yeah, let me let me give you that, a little bump.
Speaker 1 (11:59):
And it seems illegal.
Speaker 3 (12:02):
I have a tradition so people could come to my kitchen,
I give them a bump and I take a pull out.
It's portray of them. And after you finish in the restaurants, Oh.
Speaker 2 (12:15):
My gosh, and so a bump nakedly Okay, hold that thought,
because we're up. We've got to take one more news break,
So hold time, we're gonna bring you back and do this.
This is we're getting a bump. I mean you gotta, yeah,
if you're gonna have a bump. So somebody's tuning in
they heard bump and that you heard naked woman, and.
Speaker 1 (12:32):
They're going, is just a forkron more?
Speaker 4 (12:35):
That's it?
Speaker 1 (12:36):
Okay, Yeah, we put the stimulating and stimulating right. All right.
Speaker 2 (12:40):
We'll be back with more and we're talking about Puzzle
the restaurant, the experience. Uh this hidden haven there in
on the West Side. Find out more Puzzle dot Love.
Puzzle dot Love. I gotta tell you if you have
a food lover on your list, Holy smokes, I couldn't
imagine a better experience that goes beyond just great food.
(13:04):
And we'll come back and talk more Puzzle dot Love
when we come back.
Speaker 6 (13:09):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:14):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond.
Speaker 1 (13:19):
I am your well fed host, Neil Savedra. How do
you do?
Speaker 2 (13:23):
Thanks for hanging out today. You know, I got these
really cool skulls. They're human size and they are fireproof.
But then they radiate heat and you put them in
your fire pits and you freak out your neighbors. So
I'm excited about that, as if our house isn't already,
will quirt enough to all the neighbors walking by. But AnyWho,
(13:45):
that's neither here nor there. Right now we're talking to
Chef Kevin dre of Puzzle on the West Side. You
can find out more at Puzzle dot Love, Puzzle dot Love.
You know, this is one of those experiential locations. Looking
at it and talking with the chef about the things
that they experienced.
Speaker 1 (14:03):
When we were going to news.
Speaker 2 (14:04):
Just before news, chef was about to give us as
they do there, they were going to start with a
bump of caviare so let us let us see what we.
Speaker 1 (14:15):
Have here, chef. Okay, so oh look at that. Okay,
I'm a little putting a little bump. I'm not snorting it, okay.
So so you take a picture of it on my hand.
Speaker 7 (14:39):
He took a polaroid of and so this is how
people enjoy it there, Chef.
Speaker 2 (14:55):
That is exquisite. That is so lovely. Get it, Kayla,
that is so lovely, delicate.
Speaker 4 (15:07):
It's a really good have a very nice selection.
Speaker 1 (15:10):
Wow, just that tiny nit of a tiny bit of
oceane briany loveliness finn in the finish, but also quite delicate.
Speaker 2 (15:20):
Please do at a boy that is see that is
a man who loves We didn't get a picture. He's like,
trust me, he's all I've eaten off a naked woman.
Speaker 1 (15:35):
I'll be fine. But the artistic you showed us some
pictures of the experience where uh, where you're dealing with
basically a living work of art. You have a woman lying.
Speaker 2 (15:48):
There and the service is on top and and that
experience is obviously unique, but it was really lovely and
the lighting and the way was put together and it's
definitely something different. But people are looking for experiences not
only in the food and the journey that the food
(16:10):
takes them on. But right now, you know you want
you want something a bang for your back.
Speaker 1 (16:16):
You know you know what I do.
Speaker 3 (16:18):
Also when the kitchen is closed, sometimes I put the
digit set up in my kitchen and I have a
dij coming and we do a party in the kitchen
where I cook, will the digit play, and I sell
food and drink for some like lucky people.
Speaker 5 (16:39):
What what for?
Speaker 1 (16:40):
The DJ comes in the kitchen yeah, yeah, we.
Speaker 4 (16:45):
Have one tonight, but a kitchen party. A kitchen party.
Speaker 1 (16:51):
I'm not saying we have to be the best of friends,
but I feel like we need to be like up there,
like I don't have to be a BFF, but maybe
a c FF ought even be a d FF with you,
whatever it takes. Wow, okay, so we only have about
a moment left. You have this lovely dish here and
that's the clips is it?
Speaker 5 (17:13):
Yeah, it is, it's okay as he preps it, Oh,
look at that, we see the Yeah, we see look
at that.
Speaker 3 (17:25):
So it's a it's a cup cook in the orange syrup.
And uh frombe we go.
Speaker 1 (17:33):
Oh man, I'm telling you Shannon Farren from the Gary
and Shannon Show is going to freak out that we
lit a fire in the studio.
Speaker 4 (17:41):
I was thinking about that. I like with instruments and
things like that.
Speaker 1 (17:44):
I'm not asking anybody now, I'm just gonna let it fly.
That is lovely. So let's uh this and take and.
Speaker 4 (17:52):
Uh juy, we said that we've a Gormanie ice cream.
But because of.
Speaker 2 (17:57):
Yeah, traveling in the lank this so delicate. And what's
what's your favorite thing about the crapes? Why get it
on your menu?
Speaker 4 (18:06):
Oh, it's because I love to I love fire. I love.
Speaker 3 (18:11):
And all the time, my lord, all the time I've
flom with that bring.
Speaker 2 (18:16):
Me joy, and and I love the the orange liqueur
and that flavor is so lovely. The presentation obviously with
the flambey and the seeing the flames come up, that
really is lovely. Chef, very special, Thanks for taking the time.
It sounds like you are a busy, busy man. Do
you have a bar program there as well?
Speaker 6 (18:38):
Yes, we do.
Speaker 4 (18:39):
Yeah, we have a we have a nice bow.
Speaker 3 (18:41):
We've like it's a small bow, but like we have
really good U and caugh cocktail and uh and we
have some really nice butter for butter service and wine.
Speaker 5 (18:51):
Wow.
Speaker 2 (18:52):
Wow, what a pleasure to meet. You have a wonderful
way about you. You have a great smile and a brightness,
and you can I can feel your passion for what
you're doing.
Speaker 1 (19:01):
And I'm glad.
Speaker 2 (19:02):
I'm glad you're not a lawyer. We don't need any
more of those. What we need is people like you
who make people happy. So thanks for sharing that with
the audience today.
Speaker 4 (19:12):
Yeah, I come, it's my job for chef.
Speaker 2 (19:14):
Yeah, I love that. Yeah, that is part of it,
isn't it all right? So that's Chef Kevin dre of Puzzle.
Check out this website. I got to tell you, if
you've got a gormand you've got somebody in your life
that appreciates wonderful experience and good food, I would put
this on the list for them for sure you had
an anniversary or something. Puzzle dot Love. Puzzle dot Love
(19:35):
is where you will find them. Chef again, what a pleasure.
Speaker 1 (19:39):
Kayla's like, yeah, yeah, thanks so much.
Speaker 2 (19:44):
You've been listening to The Forek Report. You can always
hear us live on kf I AM six forty two
to five pm on Saturday and anytime on demand on
the iHeartRadio app. Hey everybody, it's the Fork Report. I'm
your well Fed host Neil Savadra had do you do?
Speaker 1 (20:00):
Man?
Speaker 7 (20:00):
What a day.
Speaker 1 (20:01):
Happy to be with you today. I love the holidays.
Speaker 2 (20:03):
Always fun to get together and see family and friends
and have good food. We were just going down an
exceptional culinary path with our last guest, Chef Kevin dre
Rather of Puzzle, been around since August on the West
(20:24):
Side here in Los Angeles and just going through everything.
Speaker 1 (20:30):
He gave us a bump of caviar.
Speaker 2 (20:36):
And I gotta tell you, I'm guessing that bump, not
that anyone's counting, was a fifty dollars bump. I mean,
he was not stingy, and it was exceptional caviar, incredibly
delicate and lovely. And I will be thinking about that
(20:58):
for probably the next couple of days. How wonderful. But
his there's something Listen. We talked about the spectrum on
the program. The whole point of the fork Port has
always been to you know, knock the snobbery down a
little bit and to elevate the curious and the people
that are like, gosh, I don't know if I want
(21:20):
that or you know, want to try that or embolden
you to experience new things and to be curious about
new culinary experiences and journeys.
Speaker 1 (21:32):
Right, And what a neat man.
Speaker 2 (21:36):
He just came in here with such a lovely spirit
and a great story of starting out going down the
path of becoming a lawyer in France, and to do that,
having to leave home and to go study, and to
do that he had to cook for himself and he
(21:56):
got good at it and then went on master chef
there and finally told his parents on TV that he
was going to be a chef. And my understanding is
the story continues from there where one of the people
putting together the group, is it the one to eleven
(22:18):
group or a group that owns puzzle. I'm not sure
off the top of my head, but someone came across
him and just thought, this guy's great and we want
him to come here, and brought him out here to
Los Angeles. So since August till now, and I get
it's rarefied air to maybe go to or experience one
(22:40):
of these police places. I'm looking at it. The prices
do not seem crazy to me at all. I mean,
it depends on you know, what kind of throttle you're
going to put on your experience. But I mean, if
you're looking for an exception experience in what I see
(23:04):
just on their website, I think all of this is
incredibly reasonable for that. But wow, I can still taste
the loveliness of that.
Speaker 1 (23:17):
You gotta love it.
Speaker 2 (23:18):
I mean, you just gotta love when things are done right.
So I very much appreciate that and the love that
went into to putting that all together all right. Real
quickly on expiration dates, I heard MO talking about this
talking about expiration dates. Now, he is super fuzzy. He'll
tell you this. He doesn't eat leftovers. And if the
(23:39):
clock's ticking on the date on the milk, it goes out.
There is no such thing as expiration dates on American food,
with one exception, and that is baby formula.
Speaker 1 (23:51):
That's it.
Speaker 2 (23:53):
The food, the container, the people putting it in the container,
they don't know when it's going to go bad. Those
are guestimations based on traditional usage, I mean, and the temperatures,
and you're refrigerating all these things. So there is no
date that's going to tell you when something's bad. I've
(24:13):
had things that go bad before the date that I
go that's not good, and I'm not eating it. I
don't care what the date says, but the dates and
the reason why you're hearing this in the news again
is because there are people that are so afraid that
we're wasting a lot of food because they assume that's
the right date. Now, I can get very sick if
(24:35):
I eat bad food, very very sick because of the
fact that I have a suppressed immune system because I
had a kidney transplant. Going on almost five years, it'll
be five years next week, Beautiful Donor Julie Live Donor
(24:56):
gave me an extra shot at life. And one of
the things that goes with that is my body will
try and reject that kidney, so they have to suppress
my natural my body's natural desire to kick that kidney
out even though it's a great match for me.
Speaker 1 (25:12):
So in doing that, food can make me very sick.
And I don't listen to or.
Speaker 2 (25:20):
Go buy those dates because they're not expiration dates, for instance,
And the biggest one we do is probably eggs. Eggs
last a month or more past that date on the side,
and the best way to tell is if they float
in water or not. If they float, they've got gas
(25:41):
in them, which means they're decomposing, which means they're bad.
Speaker 1 (25:44):
If they don't, they sink. That's what I do.
Speaker 2 (25:47):
I don't look at the you know, because even sometimes
my wife will get new eggs and mix them with
the old egg container or something and you won't know.
So I always I just check them and then I know.
But we're thrown away too much food that's still good
for you, it still has nutrition, still tastes good, not
going to harm you in any way, shape or form
(26:08):
you will be fine, and we throw it away because
of those dates, and we've become too disposable about that.
That's why the government is getting involved. That's why the
government is changing these things, because these dates don't make sense.
They make people assume they're bad and they throw them
out when they absolutely are not.
Speaker 1 (26:27):
And that's a shame in this country.
Speaker 2 (26:30):
It's a shame in this country that anybody goes hungry
and when there is food insecurity around the last thing
we should be doing if we're in a place where
we don't have food insecurity, is throwing things out when
they're not actually bad. So that's why you keep hearing
that in the news, because they're trying to rectify that
(26:50):
because we keep going on, oh, it's too close to
that date. Well, that date is for it's not even
for you. For the grocery store. Say hey, get it
off the shelves so we can put new stuff. That's it,
not that it's bad or any of that. All right,
we'll be back with more, including my dear friend doctor p.
We haven't had her on the program in a while,
and she's got a new cookback book rather and we'll
(27:11):
be talking about that, So go know where
Speaker 6 (27:15):
You're listening to The Fork Report with Nil Savedra on
demand from Kfi a M six forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the fore Report
on demand on the iHeartRadio app. Hey everybody, it's the
four Report, all Things Food, beverage and beyond. I am
your friendly neighborhood folk reporter Neil Sevadra.
Speaker 1 (00:14):
How do you do. Happy to be with you today.
Speaker 2 (00:17):
Like every Saturday, these three hours we have two to
five to kind of shake off the heavy news and
celebrate food, the culture.
Speaker 1 (00:25):
Behind it, the people that make.
Speaker 2 (00:27):
It, science behind it, cooking at home, going out to eat,
and all these things and between certainly at the heart
of everything we love in life, especially during the times
of the holidays. So right now we are in full
swing and our celebration, and we want to introduce you
to someone, Chef Kevin dre He hails out of the
(00:48):
south of France. Hi, how are you, my friend? You're
coming in here with that beautiful smile. You brought a
lovely dish we're going to be talking about. But give
us a little bit of your story because I'm told
that it started with law and studying law and now
you are a chef. So before we get into puzzle
(01:11):
in the restaurant, tell us a little bit about yourself.
Speaker 3 (01:16):
Yeah, I was in law school and that actually was
the first time when I was living alone without my parents,
and I start cooking for myself and for my friends,
and I started to organizing dinner and.
Speaker 4 (01:35):
I see this.
Speaker 3 (01:38):
There was this show called Master Chef. I think it's
it's something here too.
Speaker 1 (01:42):
Sure.
Speaker 3 (01:42):
It was the first season in France, and I was like, oh,
let's try that.
Speaker 4 (01:47):
I like to cook, Let's try.
Speaker 3 (01:49):
And I I as the old the casting I went
to Paris, I did a couple of show and I
tell by Paris uh In live on TV that I
won't stop studying law school.
Speaker 2 (02:07):
Okay, so let's break that down, because you gotta love
that you're you're studying law. Yes, you start to cook
for yourself because you're out of the house, you're living alone. Yes,
you see Master Chef and you think I'm gonna try that.
Speaker 4 (02:22):
You jump on that.
Speaker 1 (02:24):
Your parents are gonna be watching, be excited for you,
And all they hear is I didn't know. I didn't
tell them that you're gonna be on Mastership.
Speaker 4 (02:33):
I didn't tell them. I told them on Clive on TV.
Speaker 1 (02:36):
Oh my gosh, oh my god, and that you're going
to stop law school.
Speaker 3 (02:41):
Yes, wow, I need a bank because my my parents
want to They want me to be a doctor a lawyer,
you know, so I need to to say that with
a with a bank like so, I think on Live
on TV, it's it's a nice way to say yeah, I'm.
Speaker 1 (03:01):
Sure they love. That's how everybody wants to hear their
son is no longer going to be a lawyer, so
you make that. What was the see your circumstances, your
circumstances pushed you into cooking. What was the part when
you started cooking that made you go, wow, I love
this and I'm good at it.
Speaker 4 (03:22):
So I always loved to eat.
Speaker 1 (03:25):
I only both. I don't know how you do it,
but I'm.
Speaker 4 (03:32):
Makes me. I have good gens, I have good.
Speaker 1 (03:37):
Jeans are just four times the size of yours. That's
good for you. That's a good thing to have when
you're shot. What are your favorite foods? What were what
are your comfort foods?
Speaker 4 (03:46):
You know, I'm I'm French and I'm easy.
Speaker 1 (03:50):
I love jeez, geez, who doesn't love?
Speaker 4 (03:54):
I can do I can do a week?
Speaker 5 (03:57):
What week?
Speaker 4 (03:57):
Just it's in fish, it's in chese.
Speaker 1 (04:00):
Wow, just what it is? There? Don't say Camembert, what
is there a fair? What's your favorite cheese?
Speaker 3 (04:06):
No, it depends, you know, because it's it's all about experience.
For example, in London there is Vista that sells the
cheese from that for the Whyal family. Okay, and I
try to Steel Shelton into blue cheese off the Queen,
(04:27):
the Late Queen, and that was amazing.
Speaker 1 (04:31):
So I didn't know that. So the Royal family has
their own cheese.
Speaker 3 (04:34):
Yeah, they are their own tea. They on Champagne on
like you know, there is you can see that.
Speaker 1 (04:40):
I think on some I guess they have the seal.
Speaker 2 (04:44):
Yes, now I okay, I I do not know any
time where I want so where I consumed any but
I guess that makes sense now in the recesses of
my mind.
Speaker 1 (04:54):
And you said the Queen, the Late Queen has a cheese.
Speaker 3 (04:58):
So Vista actually have plenty of cheese. And you see
the name of different people of the Wild family and
what's what are the favorite cheese and you just can
buy it for yourself.
Speaker 4 (05:10):
So it's it's it's cool actually to buy some kind
of cheese.
Speaker 2 (05:14):
Like is there a Megan Marcle cheese? It's an American
cheese and it's horrible.
Speaker 1 (05:23):
Joking. Yeah, she seems like a horrible You.
Speaker 4 (05:26):
Have some good cheese.
Speaker 1 (05:28):
What what is your favorite American style cheese?
Speaker 3 (05:32):
I like, you know, there is a some cheese from
Vermont from cheese. Yeah, and they do really nice goat cheese.
Speaker 1 (05:40):
Oh yeah, goat cheese is lovely, very It's delicate and
I can have a little bit of bite to it
and that's nice. Okay, we come back.
Speaker 2 (05:50):
We're gonna tell you brought some food, uh, and we're
going to talk about Puzzle and how you became the
chef there.
Speaker 1 (05:57):
But what a neat story.
Speaker 2 (05:58):
I love when people their passions show themselves and you go, okay,
I'm doing this. I'm going on TV and telling my
parents their entire dreams are crushed. We'll be back with
more chef by I bet they are, especially if you
feed them. Chef Kevin Dre from the south of France
(06:18):
now here. We're lucky to have him as a chef
here in Los Angeles at Puzzle at eight nine, four
to seven Sunset Boulevard in West Hollywood here and you
find out more by going to the website. It's a
very simple puzzle dot love, puzzle dot love, and you
can find everything out there. The men you look stellar.
The entire look and vibe of the place looks stellar.
(06:42):
We'll talk more about that when we come back.
Speaker 6 (06:43):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (06:50):
Hey, everybody, it's the Fork Report. Happy Saturday to you.
We are in it to win it.
Speaker 2 (06:54):
It's December seventh, so we are in the middle of
the holiday season. I'm gonna slide through the end of
the year and into twenty twenty five. Fingers crossed, hands
together on your knees, eyes upward, that it's going to
be a good year. Praying Taylah now the prayers are
(07:21):
for you. But welcome back to the program where we
are talking all things food, beverage and beyond. And I'm
happy to be with you this Saturday. We're talking to
Chef Kevin Drey of Puzzle. You can find out more
at their website Puzzle dot Love, Puzzle dot Love. We'll
take you there, and just a beautiful layout and gorgeous
(07:45):
and it's interesting because chef was kind enough to bring something.
We're in a taste right here, and he brought a
setting and it's probably the most stunning flatware that you
will ever see, especially on radio, but just really beautiful.
I took a picture, but you can see it. You'll
see on their website some of the things here. So, chef,
(08:08):
what is the vibe, the energy, the mood that you
create with your food there at Puzzle in West Hollywood.
Speaker 3 (08:15):
So it's it's a very antimates place, a small place,
okay with it's like a very CONFI very luxury yeah, oh.
Speaker 2 (08:29):
Yeah that the it's tufted and padded and comfortable and
well appointed and gold leafing and really it's no expense
looks spared at all.
Speaker 3 (08:43):
The goal is to a private experience. I'm often outside
the kitchen talking doing some show. I have like a
bunch of different foods that I come myself put on
the table.
Speaker 1 (09:00):
Okay, so you're preparing on table side.
Speaker 4 (09:02):
Yeah, a bunch of different stuff and I liked.
Speaker 1 (09:06):
You know.
Speaker 4 (09:06):
We have some members okay, and they have my number.
Speaker 3 (09:10):
And when they come on, when they want to come,
they can call me, text me and if they want
something particular, I can make it. We do also special
like experience like the last one was for the birthday
of one of my friends. Actually, they want to Puzzle
(09:32):
and for the appetizer, I serve the appetizer on a
naked lady on the table.
Speaker 1 (09:40):
Sorry, with your accent, I might have misheard it. Sound
like you said you serve it on a naked lady.
Speaker 4 (09:45):
On a naked lady.
Speaker 1 (09:46):
Okay, so I did hear right?
Speaker 5 (09:47):
Yeah?
Speaker 1 (09:48):
And how does one become one of your friends? I'm
just curious. I'm asking for a friend.
Speaker 4 (09:56):
You seem nice, We can be friends.
Speaker 1 (09:59):
Wow.
Speaker 2 (09:59):
Okay, you say it's intimate. How many tables are there
at puzzle?
Speaker 3 (10:05):
So we have like a two big table eight, a
fourth table of two, and like a four buff that
can accommate like three four people.
Speaker 1 (10:15):
Wow, that's very intimate.
Speaker 2 (10:17):
Yeah, and I imagine under that circumstance it must be
pricey as well, because you know, you have to stay open.
Speaker 3 (10:24):
It's also all the food that we serve. It's the
top quality sure, like the meat, the fish I work with,
very the supplayer we walk with as the best one.
Speaker 2 (10:40):
And so it is experiential dining. It is experiencing not
only the food and your creativity, but also the curation
of the best ingredients between you, farmers, local purveyors, all
of these things.
Speaker 3 (10:56):
Yeah, and also in the beginning of the night, we
have a singer or a live live musician. Sometimes we
have a magician or so. So that's from eight to
ten and after from ten to two am, we switched
slowly to the party side. So we have a DJ
(11:18):
and start missing mixing around ten and yeah, and after
like people just.
Speaker 2 (11:25):
Dance and the magician doesn't cut the naked lady in half.
Though not yet, okay, good, not yet? What a weird wow?
What it sounds like a major experience. Now what is
it that you brought here today that you be prepared?
Speaker 3 (11:41):
So it's Los Angeles. So let's start with some bump
caviar bump.
Speaker 1 (11:48):
Oh, a little bump. Okay, Taylor, you just calm yourself down. Sure,
a little bump of caviar.
Speaker 4 (11:56):
Yeah, let me let me give you that, a little bump.
Speaker 1 (11:59):
And it seems illegal.
Speaker 3 (12:02):
I have a tradition so people could come to my kitchen,
I give them a bump and I take a pull out.
It's portray of them. And after you finish in the restaurants, Oh.
Speaker 2 (12:15):
My gosh, and so a bump nakedly Okay, hold that thought,
because we're up. We've got to take one more news break,
So hold time, we're gonna bring you back and do this.
This is we're getting a bump. I mean you gotta, yeah,
if you're gonna have a bump. So somebody's tuning in
they heard bump and that you heard naked woman, and.
Speaker 1 (12:32):
They're going, is just a forkron more?
Speaker 4 (12:35):
That's it?
Speaker 1 (12:36):
Okay, Yeah, we put the stimulating and stimulating right. All right.
Speaker 2 (12:40):
We'll be back with more and we're talking about Puzzle
the restaurant, the experience. Uh this hidden haven there in
on the West Side. Find out more Puzzle dot Love.
Puzzle dot Love. I gotta tell you if you have
a food lover on your list, Holy smokes, I couldn't
imagine a better experience that goes beyond just great food.
(13:04):
And we'll come back and talk more Puzzle dot Love
when we come back.
Speaker 6 (13:09):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:14):
Hey, everybody, it's the Fork Report, all things food, beverage
and beyond.
Speaker 1 (13:19):
I am your well fed host, Neil Savedra. How do
you do?
Speaker 2 (13:23):
Thanks for hanging out today. You know, I got these
really cool skulls. They're human size and they are fireproof.
But then they radiate heat and you put them in
your fire pits and you freak out your neighbors. So
I'm excited about that, as if our house isn't already,
will quirt enough to all the neighbors walking by. But AnyWho,
(13:45):
that's neither here nor there. Right now we're talking to
Chef Kevin dre of Puzzle on the West Side. You
can find out more at Puzzle dot Love, Puzzle dot Love.
You know, this is one of those experiential locations. Looking
at it and talking with the chef about the things
that they experienced.
Speaker 1 (14:03):
When we were going to news.
Speaker 2 (14:04):
Just before news, chef was about to give us as
they do there, they were going to start with a
bump of caviare so let us let us see what we.
Speaker 1 (14:15):
Have here, chef. Okay, so oh look at that. Okay,
I'm a little putting a little bump. I'm not snorting it, okay.
So so you take a picture of it on my hand.
Speaker 7 (14:39):
He took a polaroid of and so this is how
people enjoy it there, Chef.
Speaker 2 (14:55):
That is exquisite. That is so lovely. Get it, Kayla,
that is so lovely, delicate.
Speaker 4 (15:07):
It's a really good have a very nice selection.
Speaker 1 (15:10):
Wow, just that tiny nit of a tiny bit of
oceane briany loveliness finn in the finish, but also quite delicate.
Speaker 2 (15:20):
Please do at a boy that is see that is
a man who loves We didn't get a picture. He's like,
trust me, he's all I've eaten off a naked woman.
Speaker 1 (15:35):
I'll be fine. But the artistic you showed us some
pictures of the experience where uh, where you're dealing with
basically a living work of art. You have a woman lying.
Speaker 2 (15:48):
There and the service is on top and and that
experience is obviously unique, but it was really lovely and
the lighting and the way was put together and it's
definitely something different. But people are looking for experiences not
only in the food and the journey that the food
(16:10):
takes them on. But right now, you know you want
you want something a bang for your back.
Speaker 1 (16:16):
You know you know what I do.
Speaker 3 (16:18):
Also when the kitchen is closed, sometimes I put the
digit set up in my kitchen and I have a
dij coming and we do a party in the kitchen
where I cook, will the digit play, and I sell
food and drink for some like lucky people.
Speaker 5 (16:39):
What what for?
Speaker 1 (16:40):
The DJ comes in the kitchen yeah, yeah, we.
Speaker 4 (16:45):
Have one tonight, but a kitchen party. A kitchen party.
Speaker 1 (16:51):
I'm not saying we have to be the best of friends,
but I feel like we need to be like up there,
like I don't have to be a BFF, but maybe
a c FF ought even be a d FF with you,
whatever it takes. Wow, okay, so we only have about
a moment left. You have this lovely dish here and
that's the clips is it?
Speaker 5 (17:13):
Yeah, it is, it's okay as he preps it, Oh,
look at that, we see the Yeah, we see look
at that.
Speaker 3 (17:25):
So it's a it's a cup cook in the orange syrup.
And uh frombe we go.
Speaker 1 (17:33):
Oh man, I'm telling you Shannon Farren from the Gary
and Shannon Show is going to freak out that we
lit a fire in the studio.
Speaker 4 (17:41):
I was thinking about that. I like with instruments and
things like that.
Speaker 1 (17:44):
I'm not asking anybody now, I'm just gonna let it fly.
That is lovely. So let's uh this and take and.
Speaker 4 (17:52):
Uh juy, we said that we've a Gormanie ice cream.
But because of.
Speaker 2 (17:57):
Yeah, traveling in the lank this so delicate. And what's
what's your favorite thing about the crapes? Why get it
on your menu?
Speaker 4 (18:06):
Oh, it's because I love to I love fire. I love.
Speaker 3 (18:11):
And all the time, my lord, all the time I've
flom with that bring.
Speaker 2 (18:16):
Me joy, and and I love the the orange liqueur
and that flavor is so lovely. The presentation obviously with
the flambey and the seeing the flames come up, that
really is lovely. Chef, very special, Thanks for taking the time.
It sounds like you are a busy, busy man. Do
you have a bar program there as well?
Speaker 6 (18:38):
Yes, we do.
Speaker 4 (18:39):
Yeah, we have a we have a nice bow.
Speaker 3 (18:41):
We've like it's a small bow, but like we have
really good U and caugh cocktail and uh and we
have some really nice butter for butter service and wine.
Speaker 5 (18:51):
Wow.
Speaker 2 (18:52):
Wow, what a pleasure to meet. You have a wonderful
way about you. You have a great smile and a brightness,
and you can I can feel your passion for what
you're doing.
Speaker 1 (19:01):
And I'm glad.
Speaker 2 (19:02):
I'm glad you're not a lawyer. We don't need any
more of those. What we need is people like you
who make people happy. So thanks for sharing that with
the audience today.
Speaker 4 (19:12):
Yeah, I come, it's my job for chef.
Speaker 2 (19:14):
Yeah, I love that. Yeah, that is part of it,
isn't it all right? So that's Chef Kevin dre of Puzzle.
Check out this website. I got to tell you, if
you've got a gormand you've got somebody in your life
that appreciates wonderful experience and good food, I would put
this on the list for them for sure you had
an anniversary or something. Puzzle dot Love. Puzzle dot Love
(19:35):
is where you will find them. Chef again, what a pleasure.
Speaker 1 (19:39):
Kayla's like, yeah, yeah, thanks so much.
Speaker 2 (19:44):
You've been listening to The Forek Report. You can always
hear us live on kf I AM six forty two
to five pm on Saturday and anytime on demand on
the iHeartRadio app. Hey everybody, it's the Fork Report. I'm
your well Fed host Neil Savadra had do you do?
Speaker 1 (20:00):
Man?
Speaker 7 (20:00):
What a day.
Speaker 1 (20:01):
Happy to be with you today. I love the holidays.
Speaker 2 (20:03):
Always fun to get together and see family and friends
and have good food. We were just going down an
exceptional culinary path with our last guest, Chef Kevin dre
Rather of Puzzle, been around since August on the West
(20:24):
Side here in Los Angeles and just going through everything.
Speaker 1 (20:30):
He gave us a bump of caviar.
Speaker 2 (20:36):
And I gotta tell you, I'm guessing that bump, not
that anyone's counting, was a fifty dollars bump. I mean,
he was not stingy, and it was exceptional caviar, incredibly
delicate and lovely. And I will be thinking about that
(20:58):
for probably the next couple of days. How wonderful. But
his there's something Listen. We talked about the spectrum on
the program. The whole point of the fork Port has
always been to you know, knock the snobbery down a
little bit and to elevate the curious and the people
that are like, gosh, I don't know if I want
(21:20):
that or you know, want to try that or embolden
you to experience new things and to be curious about
new culinary experiences and journeys.
Speaker 1 (21:32):
Right, And what a neat man.
Speaker 2 (21:36):
He just came in here with such a lovely spirit
and a great story of starting out going down the
path of becoming a lawyer in France, and to do that,
having to leave home and to go study, and to
do that he had to cook for himself and he
(21:56):
got good at it and then went on master chef
there and finally told his parents on TV that he
was going to be a chef. And my understanding is
the story continues from there where one of the people
putting together the group, is it the one to eleven
(22:18):
group or a group that owns puzzle. I'm not sure
off the top of my head, but someone came across
him and just thought, this guy's great and we want
him to come here, and brought him out here to
Los Angeles. So since August till now, and I get
it's rarefied air to maybe go to or experience one
(22:40):
of these police places. I'm looking at it. The prices
do not seem crazy to me at all. I mean,
it depends on you know, what kind of throttle you're
going to put on your experience. But I mean, if
you're looking for an exception experience in what I see
(23:04):
just on their website, I think all of this is
incredibly reasonable for that. But wow, I can still taste
the loveliness of that.
Speaker 1 (23:17):
You gotta love it.
Speaker 2 (23:18):
I mean, you just gotta love when things are done right.
So I very much appreciate that and the love that
went into to putting that all together all right. Real
quickly on expiration dates, I heard MO talking about this
talking about expiration dates. Now, he is super fuzzy. He'll
tell you this. He doesn't eat leftovers. And if the
(23:39):
clock's ticking on the date on the milk, it goes out.
There is no such thing as expiration dates on American food,
with one exception, and that is baby formula.
Speaker 1 (23:51):
That's it.
Speaker 2 (23:53):
The food, the container, the people putting it in the container,
they don't know when it's going to go bad. Those
are guestimations based on traditional usage, I mean, and the temperatures,
and you're refrigerating all these things. So there is no
date that's going to tell you when something's bad. I've
(24:13):
had things that go bad before the date that I
go that's not good, and I'm not eating it. I
don't care what the date says, but the dates and
the reason why you're hearing this in the news again
is because there are people that are so afraid that
we're wasting a lot of food because they assume that's
the right date. Now, I can get very sick if
(24:35):
I eat bad food, very very sick because of the
fact that I have a suppressed immune system because I
had a kidney transplant. Going on almost five years, it'll
be five years next week, Beautiful Donor Julie Live Donor
(24:56):
gave me an extra shot at life. And one of
the things that goes with that is my body will
try and reject that kidney, so they have to suppress
my natural my body's natural desire to kick that kidney
out even though it's a great match for me.
Speaker 1 (25:12):
So in doing that, food can make me very sick.
And I don't listen to or.
Speaker 2 (25:20):
Go buy those dates because they're not expiration dates, for instance,
And the biggest one we do is probably eggs. Eggs
last a month or more past that date on the side,
and the best way to tell is if they float
in water or not. If they float, they've got gas
(25:41):
in them, which means they're decomposing, which means they're bad.
Speaker 1 (25:44):
If they don't, they sink. That's what I do.
Speaker 2 (25:47):
I don't look at the you know, because even sometimes
my wife will get new eggs and mix them with
the old egg container or something and you won't know.
So I always I just check them and then I know.
But we're thrown away too much food that's still good
for you, it still has nutrition, still tastes good, not
going to harm you in any way, shape or form
(26:08):
you will be fine, and we throw it away because
of those dates, and we've become too disposable about that.
That's why the government is getting involved. That's why the
government is changing these things, because these dates don't make sense.
They make people assume they're bad and they throw them
out when they absolutely are not.
Speaker 1 (26:27):
And that's a shame in this country.
Speaker 2 (26:30):
It's a shame in this country that anybody goes hungry
and when there is food insecurity around the last thing
we should be doing if we're in a place where
we don't have food insecurity, is throwing things out when
they're not actually bad. So that's why you keep hearing
that in the news, because they're trying to rectify that
(26:50):
because we keep going on, oh, it's too close to
that date. Well, that date is for it's not even
for you. For the grocery store. Say hey, get it
off the shelves so we can put new stuff. That's it,
not that it's bad or any of that. All right,
we'll be back with more, including my dear friend doctor p.
We haven't had her on the program in a while,
and she's got a new cookback book rather and we'll
(27:11):
be talking about that, So go know where
Speaker 6 (27:15):
You're listening to The Fork Report with Nil Savedra on
demand from Kfi a M six forty
The Fork Report w Neil Saavedra News
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