Culinary Stardom: Chef Christopher Morales on NBC's Yes Chef

Episode Transcript
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Speaker 1 (00:00):
Back once again with Space Coast Eats, a delicious
podcast, the podcast where wetalk about dining, cuisine, food
and everything fun here on theSpace Coast.
My name is Jesse Hall.
I'll be your host once again.
This is episode 65.
Starting it off on this episodewith a very, very talented chef
, someone who has been on ourshow before If you have been

(00:24):
following us along probablythree years ago or so.

Speaker 2 (00:28):
About three years ago .
Yeah, something like that.

Speaker 1 (00:30):
He made an appearance then and you were at the chef's
table, I believe.

Speaker 2 (00:34):
I was at the chef's table.
Yeah, A lot has happenedbetween now and then.

Speaker 1 (00:37):
Yeah, so we're going to catch up, but I'd like to
remind everybody that this showwouldn't have happened with our
great sponsor, asian TimeCuisine.
They, I'd like to remindeverybody that this show
wouldn't have happened with ourgreat sponsor, asian Time
Cuisine.
They're located in Suntree, inthe Fresh Market Plaza, right
there off Wickham Road.
Go visit.
Say something like Space CoastEats sent you or Jesse told me
this place was great, any ofwhich, jimmy the owner, would

(00:57):
love to hear that.
And yeah, the Hawaiian roll.
They have full bar, they dolunch and dinner Just really
great cuisine.
And again, when you look atAsian, you want fresh right, you
want nice portions of fish andI can promise you they do
everything else.
I don't endorse a whole lot ofrestaurants in this area because

(01:18):
, again, it's my job to be kindof objective.
You know I can't really havefavorites, but if I want good
sushi, asian time is the place.
Let's get back to some business.
The business at hand is withChef Chris.
He's in town just for thisepisode.
I'm kidding, you may bevisiting some other people, like
your girlfriend and otherthings, but I'd like to imagine

(01:39):
he came just to town.
And where'd you just come from?
You just flew in from.

Speaker 2 (01:42):
New York?
Yeah, from Hamptons.
Yeah, how Came just to town andwhere'd you just come from?
You just flew in from New York,yeah, from Hamptons.
Yeah.
How do you like Long Island?
Oh, my goodness, like I'venever actually been to the
Hamptons and I've never actuallywent to New York and not
visited the city Really.
Yeah, I wanted to go to thecity yesterday but my principal,
like I, did lunch and thenheaded back, okay, and touched
down in JFK and I was like, ohman, like I really want to go to
the city.
And then, speaking of sushi, Ispent like 70 on like 12 pieces

(02:06):
of fish.
It wasn't even good.
It wasn't good.
No, I mean it was.
It was mediocre at best.
But when we're having sushi, wedon't want mediocre so why?

Speaker 1 (02:15):
why are you such a critical diner like?
I mean do most chefs like goout and you just have to
critique everything.

Speaker 2 (02:23):
I mean I don't want to critique everything because
I'll ruin the experience.

Speaker 1 (02:26):
I know, you know when my girlfriend and I go out.

Speaker 2 (02:28):
It's like you know what.
I know what I'm expecting.
If I go to local places, it'slike I get a shrimp Cuban Not
that I'm going to drop any names, but if I get a shrimp Cuban
from grills or something, I knowwhat I'm getting.
It's exactly exactly the sameevery time.
I mean, it has to be completelyshot out in left field for me
to even complain, of course,like burnt raw chicken, over
salted, like I'll even eat somesalty food, but it's got to be

(02:52):
bad for me to be like.
This is complete crap.
Right, because I mean I'll justruin dinners, Like I'll never be
happy, you know.
But I make sure one thing thatI do if service food ambiance,
if it nails it out of the box.
First of all, I hate Yelp, Ihate Yelp.

Speaker 1 (03:07):
I hate, Google reviews Yelp's a devil.

Speaker 2 (03:10):
I absolutely hate those.
Those are just, you know,keyboard warriors.

Speaker 1 (03:14):
No, palettes no.

Speaker 2 (03:15):
But I will say this Like, if it completely like,
gives me 10 stars on everysingle thing, I'll make a review
, right, I'll make a review,right, I'll make a review.
Just be like yo, you nailed it.
You nailed it, because it'shard to nail every single thing
and it's not mission.
You don't need to be perfect,you don't need to have measuring
your plate.

Speaker 1 (03:35):
Wear your flat, wear you don't need to do that to
give me a good experience,especially in Brevard.
Well, that's very generous,because some people do realize
that most mom and pops they'reprobably not classically trained
.
Most often even the purveyormay have been a chef, the guys
behind the line doing the gruntwork.

(03:55):
They're probably notclassically trained.
They may not know all theFrench mother sauces, they may
only know again what the recipesare there on the menu and what
they're supposed to prepare.
They're probably not going tobe a seasonal, only know again
what the recipes are there onthe menu and what they're
supposed to prepare.
They're probably not going tobe a seasonal, you know kind of
menu-type chef.
You know they don't have thatculinary skill set and so, yeah,
your expectations have to be inline with where you're going

(04:16):
and so forth.
However, you know, maybe if youare going to something Michelin
star, then of course put onthat critique, know, I mean,
because that's what they want,like you're going there to see
the best of the best, and ofcourse it's all about the
ambience, it's all about theservice, the wine selection.
I mean everything has goteverything plays right.

Speaker 2 (04:34):
Everything plays into a star.

Speaker 1 (04:35):
Yeah, even the bus boy.
They all have a role and that'swhy you, and that's how you,
earn a star, because from thehostess experience all the way
to you know, know, the busboy orany of the staff coming through
the dining room.
Everybody is under a spotlight,you know, heavily scrutinized.

Speaker 2 (04:50):
I mean, I've been to Michelin restaurants where they,
you know, print my name hey,you know, congratulations, or
we're glad you're here, mrMorales, and everything is just
perfect.
But that's what I'm paying for.
You know I'm not paying to getfull, I'm paying for.
You know I'm not paying to getfull, I'm paying for an
experience.
Exactly, there's.
There's times where I'm outhere I'm like I'm just, I didn't
need to eat.
But if you go to Michelin, yougo, you go, drive out of your

(05:10):
way to some places.

Speaker 1 (05:20):
You're, you expect that level Now.
I have seen one of your?
No, but I got Wendy's and thisis my meal.
Yeah, is that true for mostchefs?

Speaker 2 (05:27):
Most chefs, yeah, like if you're a painter, like
rarely you'd paint at your house.
Yeah, and everyone's like, ohmy God, they go to my girlfriend
.
They're like hey, becky, youmust eat great, you're dating a
chef.
Absolutely not, absolutely not,absolutely not.

Speaker 3 (05:49):
The poor girl's feeling denied, like yeah I got
with this guy just so I couldeat well and uh she eats.

Speaker 2 (05:51):
I'm telling you what she.
She's got a beautiful figure,but, man, that girl can put down
some food.
I know right, like and I'msorry, like if we went on a date
and she's eating a salad with afork and a knife and she's like
I'm full, you have no place inmy spot in my life just get out.

Speaker 1 (05:59):
Is that how you qualify girls?
Absolutely?

Speaker 2 (06:01):
I watch her dislocate her jaw for this big hoagie and
I'm like, oh yeah, she's gotmayonnaise on the side of her
cheek.

Speaker 1 (06:08):
Like I'm going to marry that girl.
That's awesome.
Are you guys talking aboutmarriage?
Absolutely.

Speaker 2 (06:13):
I wouldn't waste my time at this age without that.
She's got a nice little smirk.
She's in the studio right now.
She's an amazing person.
One thing, that I will say youknow, I've been a private chef,
traveling, doing the show, doingall these things.
It's, you know, even being achef in a restaurant, my
personal life.
It's you need to be, you needto be with someone special that

(06:36):
understands that you got to workand like supports you, like
that's the biggest thing here isshe is so supportive.

Speaker 1 (06:43):
The chefs work opposite 9 to 5.

Speaker 2 (06:46):
Or the complete opposite.

Speaker 1 (06:46):
Yeah.

Speaker 2 (06:47):
We work 5 to 9.
5 am to like 9 pm.
It's completely opposite.
You know you want to celebrateValentine's Day.
Guess what?
It's going to be next Monday.
You know, I didn't celebrateValentine's Day this year until
in like March.
I didn't celebrate her birthdayuntil March.
Right.
You know, obviously you got tokeep them separate.
Whoever, whoever's listening tothis, and if you have a husband

(07:08):
or a wife and their birthday isnear Christmas or near
Valentine's Day, don't groupthem together.
Don't, absolutely don't.
Keep them separate.
Right?
They need to be separate, yeah.

Speaker 1 (07:17):
Because they should be sacred.
Yeah.
Hold that space sacred for abirthday, you know, because I
have a friend who's born onChristmas and he's just like
it's the worst Because I and Ican't be with my friends because
all the family's over and it'slike you know.
So I never get to have one.
Everybody else has a coupleholidays, you know, the moms get

(07:37):
a Mother's Day, I get Christmas.
Yeah.
And no, I get it, andespecially in the restaurant and
service industry in general,hospitality in general.
Mm-hmm.
You know, the holidays are forthe job.
Exactly.
Exactly, and it's just, that'sthe way it is.
I can't tell you how many NewYear's Eves I worked, how many
Christmas Eves I worked,thanksgiving.

Speaker 2 (07:58):
Valentine's, Christmas Eve Like Christmas Eve
is one of the busiest days.
Christmas Eve, Mother's DayMother's Day is like huge.
No, I want to be with my mom onMother's Day.
I want to be with my girlfriendon Valentine's Day, but you're
not, it's a lifestyle.

Speaker 1 (08:12):
It is, and you're kind of married to it.
Yeah, have you been arestaurant owner?

Speaker 2 (08:17):
I've been a partner.
I've been a partner at 28 Northand then Amici's beachside many
years ago, many years ago yeahI don't really remember that
though I don't remember anamici's beachside.
Yeah, it's where um, it's wheretitan tonic is right now now I
do remember, so we built that webuilt that out.
It was foreman's and then, well, I think foreman still lives,
there's in like the attic orsomething.

(08:38):
I swear.
I swear that place is haunted.
But oh yeah, I'd ask my guyslike why are there third pans on
the ground right now?
And they're like chef, I closedthe restaurant last night, it
wasn't there.
We'd go back on the cameras,it'd be pans flying off.
We're like, yeah, okay that'screepy it's not like Ashley's,
though Ashley's, oh my god yeah,for those who don't know, in
Rockledge on.

Speaker 1 (08:58):
US1.
There was an old restaurant.

Speaker 2 (09:01):
I don't know from the 30s.
I don't know if it's alwaysbeen a restaurant.

Speaker 1 (09:06):
Maybe a restaurant since that time.
It's been a couple generations,but I remember that it was
featured on Unsolved.

Speaker 2 (09:14):
Mysteries yeah, it was one of those shows where it
was and it's creepy.
Their food can be great, but Idon't want that thing following
me home.
I'm sorry, I'll burn some sageor there's something with me.
I don't.
I respect the ghosts and do Ibelieve in ghosts?
Yeah, but we'll keep them atbay like I don't yeah, I heard
there's some civil war.

Speaker 1 (09:31):
Um, I'm not sure if there were confederates or or
which part of the civil war thatit was, but apparently they
were like either hiding orcaptive in the basement and I
heard they were captive in thebasement, and then I also heard
that there was a girl thatpassed away on the railroad
tracks.

Speaker 2 (09:44):
I don't know.

Speaker 1 (09:46):
Yeah, you could hear a small girl crying, sometimes
in the female bathroom.

Speaker 2 (09:49):
Yeah, no, no, I'm good.

Speaker 1 (09:52):
Some restaurants are more than just the food.
You get a lot more.

Speaker 2 (09:54):
Yeah, dining experience, you know, like
medieval times.

Speaker 1 (10:00):
Oh man.
So let's talk about more of theexperience, because also this
year, you just were a judge forone of the Battle Bros events.

Speaker 2 (10:09):
Yeah, yeah, sean asked me again to do the Tacos
and Treats fourth annual, whichis always an honor.
You know, like it's still asmall town, like Brevard's small
, you know how it is, but beingable to, you know, to see people
put their best foot forwardmost of the time it's awesome.
And you know they give metickets to raffle off.
And you know I raffle on mysocial media, on WeChef, on

(10:32):
Instagram, and I, basically, youknow, I taste on, I do the
judging on Saturday and thenSunday I take the winners after
I raffle them off and I showthem.
Hey, like you know, this iswhat I thought was great.
You know these are the onesthat are like awesome and then
I'll give them a follow becauseyou know these are small
businesses.
You know there's this Tennesseegentleman that just knocked it
out of the park this year Forthe taco For the treat.

(10:55):
Oh really.
For the treat.
Yeah, it was like this likewaffle with like this butter
pecan, stop con like I it's, ohgod man oh, I can go for one
right now.

Speaker 1 (11:04):
Oh yeah, oh my god like I actually went.

Speaker 2 (11:07):
So when we judge, it's anonymous because we don't
know who's who right but I askedyou know, hey, sean, like I
really want to show, you knowthis person, you know this truck
, oh, it's this person, it'sthis person.
And there's just some, somethat just absolutely nail it.
And yeah, it's.
And I give them a shout outbecause you know that's their
livelihood, that they, they puttheir heart.
And it's not on a plate becauseit's not my style of plating,

(11:30):
it's not myself, but Iappreciate, give me a really
good taco in the greasiest formof like a paper bag, and I'm
happy.
Right, you don't need to havetweezers to make me happy, right
?
My plates, on the other hand, Idon't know, but you love your
tweezers.
Love, I mean, there's there,they're on my they're on my arm
for a reason.

Speaker 1 (11:49):
Well, you got a lot of ingredients on your yeah,
yeah, it's, you can.
If you were to make a dish withall those ingredients on on
your skin, what would that look?

Speaker 2 (11:57):
like well, let's see, I got the mushrooms, I got the
steak, I got the steak andmorels, I love pasta, know is
that a prawn or lobster?
No, that's a lobster.
I got the prawn back here, butI got the herbs.

Speaker 1 (12:09):
It looks like a delicious meal I don't know like
it just looks like if you wereto put all those ingredients
together, look, look like itwould be amazing.
Yeah, I don't know about thesushi?
That'd be interesting yeah,well then, maybe that's an amuse
bush.
Yeah, there you go.

Speaker 2 (12:21):
Yeah, before the main course you'd'd be surprised how
often that this arm with allthe utensils come in handy,
because I don't really know,like fish spat in, like Spanish
or squeeze bottle.
But I'll ask my dishwasher likehey, don't they?
And he looks at me and says oh,come here, I'll show you.
And I just point out what Ineed.

Speaker 1 (12:36):
That is brilliant.

Speaker 2 (12:37):
Yeah, I mean it's double use, I guess.

Speaker 1 (12:40):
No, that's a life hack.
I think every chef should nowtake that.
If there's one takeaway, dothat.
Follow Chef Chris's tattoo artand yeah, it looks like again
it's all very much culinary foodjust dedicated.

Speaker 2 (13:00):
Yeah, I go to one girl.
She's in Brevard as well.
I go to one person Liat atCocoa Village Tattoo.
That's one person that I go to.
One girl she's in Brevard aswell.
I go to one person Liat atCocoa Village Tattoo.
That's one person that I go to.
She's done every single one ofmy tattoos.

Speaker 1 (13:10):
That's awesome.
Yeah, I see some cilantro onthere.
She's got the herbs right.
What's great is that you couldactually decipher which one.

Speaker 2 (13:17):
It's not just splattered on there.
And the detail on the Sharpie,one thing like if you never
worked in a restaurant.
You're like why do you have aSharpie on you?

Speaker 1 (13:30):
You work in a restaurant, you're like, oh, you
date, you date out things.
All right.
All right, yeah, yeah, if youdon't have a Sharpie at hand.
But even like you know, you'llsee spoons thermometers, you
know, because you know most chefjackets will have a couple
places.
Yeah and yeah.
Well, that's, that's anexclusive one.

Speaker 2 (13:43):
Not everybody.
It's a very exclusive.
Not everybody has that.

Speaker 1 (13:47):
No, we'll get into that as well.
So, no, it's great that youjudge, it's great that you bring
, you know what you haveavailable, all your talents,
back home.
You share it.
And again you've got to lifteverybody up because, you know,
some people may be inspired byseeing the things that you're
doing, um, including, you know,mbc's yes, chef, and we're going
to get into that.
But there's so much like, again, backstory, because I know this

(14:11):
, um, this show has off.
You know it often gets, uh,people a little bit of a lift in
their career.
And you know, again, you saidyou've never been to the
hamptons no, I never, never beento hampton so do you have
clientele out there now?

Speaker 2 (14:23):
Yeah, I have principals out there.
Now I can't really go much intothe principals because of
exclusivity, but I got thisprincipal because of a chef on
the show.
I wasn't closed-minded, Iwanted to go out there, Even
though we were segregated and wecouldn't really use any phones.
And you know, it was like hey,can I call my girlfriend today?

(14:44):
We'll see what we can do.
I made sure I called her on herbirthday, though that was for
sure Valentine's Day, I reallywasn't worried about.
I'm like, look, I just want tomake sure I call my girlfriend
on her birthday.

Speaker 1 (14:53):
That's kind of a Hallmark thing.

Speaker 2 (14:55):
Yeah, I'll give her chocolate and be like hey, baby,
I love you.
But yeah, when I went out thereI wanted a network Because,
remember, these chefs are fromall across the United States.
You have some from California,northern and southern.
You have a chef from Wyoming.
Petrina was from Wyoming.
She's the governor's privatechef.

Speaker 1 (15:15):
That's fascinating.

Speaker 2 (15:18):
She came out of left field.
And then you have T, which istea, and zane, two just
pronounced female chefs in thegame.
They are two of the most badasschefs that I've probably ever
met.
They throw down um, they're notfine dining, they're not bougie
, they're not any, they're just.
They'll their flavors, punchyou in the face right and uh, we

(15:39):
got the honor to cook at thehard rock.
Um, in may, may, which hardrock?
Uh, hard rock bristol.
Oh, very cool.
So they invite us there.
And we got the honor to cook atthe Hard Rock in May.

Speaker 1 (15:44):
Which.

Speaker 2 (15:44):
Hard Rock, hard Rock Bristol.
Oh very cool, so they invitedus there.
They put us up in a hotel nobudget because it's a casino
Right and gave us a stipend andbasically says cook the dish.
That was on the first show, oh,fun.
Yeah, so Petrina did hergazpacho where she got
redemption.
It was actually good if shedidn't strain it, like the

(16:06):
flavors were good, but I don'tknow what she was thinking.
Straining it that's not mything.
But yeah, chefs from all over,you know New York, florida being
me, maine, and then you knowCalifornia and Texas and all
that.
So it was a bunch of chefs thathad issues from all over the
world.

Speaker 1 (16:25):
arms are all over the United States just being
vulnerable on on nationaltelevision well, as they
introduced, you know, that firstepisode, they kind of go into
everybody's backstory and theybring up you know somebody shoot
sue chef or somebody's you knowserver or somebody else that
works with them.
And those people they weren't.

(16:46):
You know, they were prettybrutal.
Like they were just very honest.
Like I mean, I remember thegentleman that gave your
testimony.
You know, he was like you callit, like it is, and I'm just
like yeah, that's you know.

Speaker 2 (16:57):
That's me.

Speaker 1 (17:06):
And not for nothing.
You know, I feel like a lot ofthe people kind of just like sat
there and just kind of took itand just got to agree with it.
You know, nobody was toobashful or were in too much
denial to look at that testimonyfrom a friend or associate and
be like, yeah, that's kind of me, you know, I mean.

Speaker 2 (17:16):
Yeah, it was.
I mean I want to say it washard to listen to, but I knew
Nothing.
He said wasn't out of theordinary.
Yeah, I want things done my way.
That note that I slipped underthe door.
That says, say nice shit, orI'm making your life a living
hell.
No, that was exactly true.

(17:37):
That wasn't made up.
I've made sous chefs cry.
There was one of my sous chefsthat she actually quit because
of me and she was crying.
She would do well, but she wasjust so insecure.
Maybe I can nominate her forseason two of yes, chef, so NBC

(17:58):
likes it.

Speaker 1 (17:59):
There's going to be a second season.
I'm hoping so.

Speaker 2 (18:01):
It would be great.
I think it's picked up.
It had mixed reviews at thebeginning, right, um, and like
every new show does every newshow, um, they're like, oh, you
know these cry babies, thesechefs, but you know what?
Tell, tell those people to workand put, put yourself in my
shoes for for a day a week.
You know, make it, make it yourlifestyle.
And um, yeah, she ended upquitting because of me and uh, I
gave her.
You know, make it, make it yourlifestyle.

(18:22):
And um, yeah, she ended upquitting because of me and uh, I
gave her.
You know, she gave her twoweeks and, lo and behold, she's
telling everyone you know, itwas a pleasure meeting with you.
She was like this little sorrylittle old, poor me, poor me.
And then I look at her, I'mlike I wish I could say it was a
pleasure working for you, butit wasn't.
I'd get out of my kitchen andthen she like held the door open
.
I'm like no, and I shut thedoor and locked it.

(18:43):
I was like get out.
But it was just.
You got to have thick skin inthis business.
You know yeah.
I've had plates thrown at me.
I feel like I'm on the cusp of.
I mentioned it earlier.
I'm on the cusp of like oldschool versus new school.
Yeah, explain that, like yourchefs, they demand perfection.
They'll belittle you, they'llthrow stuff, they'll yell,

(19:05):
they'll be angry.
And then the new ones yousneeze in their direction.
They're like oh, you got abooger on me.
Oh, I'm suing.
That's the world we live in now.

Speaker 1 (19:14):
Complete departure.
Yeah, so have somebody made youever cry?

Speaker 2 (19:21):
Martha Stewart and Jose Andres.
No.
Yeah, you'll get to see me,you'll get to see me.
Yeah, like even when Peter gotvoted off.
I cooked Peter off, yeah, and Igot choked up, you know I saw
that.
yeah, it was hard to see and,like I said, it's trauma bonding
Like they took everything fromus and the most emotional that I

(19:46):
feel like I've been lately isis when, you know, my girlfriend
made me cry, like seeing herface on her birthday just
looking pretty, you know, goingout with her friends, and I
couldn't be there.
It messes with your mind.
Yeah, like it's not just oh man, I gotta cook, I gotta do this,
I gotta do this.
You're cooking at a levelagainst these chefs from all
over united states for marthaand jose, with mics and cameras

(20:06):
in your face and the whys andbecauses and all that.
And then you get to seesomething that feels like home,
like like to me, seeing mygirlfriends.
That's home to me, right, andseeing her, I'm like oh man, and
I'm like crying my eyes out andI'm like, oh man, I didn't care
, like at that point in time, Ididn't care.
You know what it let the worldsee I, I'm human, you know I

(20:27):
don't.

Speaker 1 (20:28):
It is what it is no, and that's great to be, you know
, vulnerable, because most times, uh, you know those that do get
that thick skin and nothing canbeat it down.
Those are usually the biggestsofties.
They just grew a big shell, youknow.
They just have the biggest,hardest shell and it's because,
you know, um, they don't, theydon't want to be an emotional
wreck, or maybe you know theythey are.

(20:49):
They do have a sensitive sideyeah but in the heat of the
moment, and physically like, ifyou can't, you know, take the
heat, get out of the kitchen, asthey say, it is so like there's
so much stress compounding onyou and it's and it's everything
, not just getting the plateright, but it's also having you
know the expediter you know takeout the plates at the right
time in the right positions, andso you got to count on them to

(21:10):
do their job.
You got to count on you know thedishwasher to make sure you're
going to have you know a newsaute pan when you need it.
Like all these things have towork, and that pressure is in
the back of your mind because if, if, if it fails, you got to
run that hot food out you got to, you know, go and get and get a
new pan or spatula or whateverelse you need, you know.
So it's, it's really up to youat the end of the day, and that
that pressure falls on on thechef, you know, and those guys

(21:31):
on the line who have to make ithappen yeah, I mean we do.

Speaker 2 (21:34):
Let's say, for example, in a normal restaurant
you do 200 covers a night.
That's 200 times that.
I mean that you have a chanceto mess up right.
And then you multiply that bywhich plate's coming off of
which you know Garmage,enchimete or whoever it is?
There's so many uncontrolledvariables that you cannot
control.
And you've got to understandthat you cannot control.

(21:55):
You can mentor someone and youcan teach someone how to saute
fish, pan, sear fish or do arisotto or whatever it is that
you can teach them, but oncethat dupe comes in, that check
comes in, it's out of your hands.
You've got to trust.
You've got to trust and track.
That's why you go private.
Go private.
You can only hold yourselfaccountable If something goes

(22:18):
wrong.
There's a lot of stress inprivate too, because of who you
deal with and you know who Ideal with.
But if something goes wrongit's on me.
Granted, at the end of the day,like in a restaurant,
everyone's like oh yeah, youknow it's the chef's fault.
They're going to come barkingat me.
Well, yeah, it is, but thenit's my job to go.
You know why?
My why is my chicken overcooked?

(22:39):
You know why is my sauce broken?
Let me handle it.
But from the guest point of view, it's always a chef oh no from
the owner's point of view, it'salways a chef and I gotta take
the blunt for it like I can't.
I'm not one of the chefs thatpoint fingers.
You know, I'll take it.
I will take, take the lashingsand then I'll dish them out to
whoever didn't do it right nowand that's.

(22:59):
That's something that I need tostill learn.
I mean, if I were to ever goback into into, you know, public
kitchens, it's like publicschool and private school
someone ever told you to to takelike a behavioral type of, you

(23:20):
know, anger management oranything else.

Speaker 1 (23:22):
Oh, yeah, yeah, oh, yeah Um more times than you
count, or has it been just ahandful?

Speaker 2 (23:29):
How big is your hand?
Yeah, I mean so.
One thing that I'm a bigadvocate for sobriety, like you
could see it on the show, youknow it's.
It shows it on my social media,right.
Uh, I'm proud of that, you know.
And, and when I first started,I first started putting down the
bottle and going to meetingsand all that I thought it was

(23:49):
just the drink, that was myissue.
And then, lo and behold, it'slike no, that was just the drop
in the bucket.
It's all your behavioral issues, it's your anger, your ego.
Like I was saying earlier, I'mCuban, I'm Italian, I'm a chef
and I'm an alcoholic.
Right.
Like that's a volatile situation.
Sure, that's like just waitingto explode.

(24:10):
And you know, being from oldschool, you know working in
Michelin and doing that andworking for some of the chefs
that I've worked for, you know Iexpect hard asses, I expect
thick skin.
Hard asses, I expect thick skinand it's a lot of stress and
when we stress out we we flipout.
And you know I love peter, butyou know that was the old me.
That was me at 23, 25, even 27and 30.

(24:33):
You know I would just freak out, I'd throw stuff and it's
gotten less good um, it's gottenless.
There is growth.
There is growth, but realizing,know, finding my shortcomings
and you know where I went wrongand what I do wrong and holding
myself accountable.
I'm trying to hold all theseother line chefs and all these

(24:53):
other Comeys accountable.
When do I start and hold myselfaccountable 100%?
So recognizing it and makingyou know.

Speaker 1 (25:03):
Direct amends when I need to, and did you do the
whole 12 steps?

Speaker 2 (25:07):
Oh yeah, absolutely, Okay, absolutely.

Speaker 1 (25:09):
So you went through the whole program, I went
through the whole program, I gotthe big book.

Speaker 2 (25:13):
Good I got it on my phone.
I'm very big on sobrietybecause it has brought me so
many things.
It's brought me Instagram thefollowing that I did because
those photos you wouldn't see.

Speaker 1 (25:26):
Yeah, let's have a look yeah yeah, yeah.

Speaker 2 (25:28):
You wouldn't see those photos without me being
sober, because I wanted to dosomething with my time when I
was just after dinner, Afterdinner service.
Guess what we would do?
We'd go out, we'd get drunk,we'd hang out.
Well, I'd go home and I'd editphotos.

(25:48):
You know, I would take photosof, you know, some of my dishes.
And then it led me to my firstFood Network show, and it was.
I was like wow, that's cool.

Speaker 1 (25:58):
Yeah, so talk about that one a little bit.

Speaker 2 (26:04):
Because you still had a temper.
Yeah, I had a temper, but itwas so short-lived that I didn't
have a chance to get angry.

Speaker 1 (26:08):
How many episodes did you last?

Speaker 2 (26:10):
Oh, it was just a single one.
It was called SupermarketSteakout.
Okay, it was called SupermarketSteakout.
I did it.
I mean I met some great chefs.
I actually have a friend forlife now.

Speaker 3 (26:26):
We all talk every once in a while she flew in from
Tampa.

Speaker 2 (26:29):
She flew in, drove from Tampa to here eat at the
Chef's Table and then drove backto.
Tampa.
But yeah, I did that and it ledto Instagram monetizing my
reels and I started getting paid.

Speaker 1 (26:35):
And I was like, wow, cool.

Speaker 2 (26:36):
And then I got a laptop and some lights and some
photography and then wrote thatoff because I'm a 1099 now.
Sure.
But then tax season came around, but yeah, and then it led to,
you know, endorsements.
You know I got companies nowlike throwing knives at me not
physically, Not like I would doRight, but you know, I got a
knife sponsor.

Speaker 1 (26:56):
Yeah, I'm trying to get another.
Can you divulge who that is?

Speaker 2 (26:59):
Yeah, it's going to be.

Speaker 1 (27:00):
Nova.

Speaker 2 (27:01):
It's going to be Nova Knives.

Speaker 1 (27:03):
Where are they at?

Speaker 2 (27:04):
They are, I think, overseas.

Speaker 1 (27:06):
Yeah, because you know.
Correct me if I'm wrong, butaren't like some of the best
cutlery from Japan or even likewho is it Swedish?
I think there are some goodSwedish companies La Hule from.
France.
I mean there's some really goodcutlery out there.

Speaker 2 (27:30):
You have to seek it though.
Yeah, they, they actually endedup um, where are they at?
I should know this, um, butyeah, it's, it's.
It's actually pretty cool thatyou know knife sponsors are, or
you know knife sponsors and youknow my girlfriend and I are
working on getting a a new, anew place and um, you know some
companies wanting to give me,you know, saute pans and mixers.
Yeah, it's still in the worksright now.
But, yeah, it's amazing whatsobriety can do.

(27:54):
And it's not just the physicalthings.
You know, it's the way I amtowards, like my girlfriend and
other people, relationshipsRelationships Whether you're
intimate with them or not.
You know it's the way I amtowards, like my girlfriend,
like and other people,relationships, relationships
Whether you, whether you'reintimate with them or not.
It's, it's how you deal withpeople and what my actions and
how they affect other people.
You know, and Coming to realizethat it was, it was an issue

(28:14):
for me you know I'm like I'm nothurting anyone.
You know I was drinking anddriving and having a bottle in
my car and it's just a slipperyslope.
You know, one leads to to two,two leads to four, four leads to
I don't know how many, becauseI black out.

Speaker 1 (28:26):
Yeah, I think.
I'm not sure if it was anInstagram post or something that
you confessed on yes Chef,where you would create a menu.

Speaker 2 (28:37):
Oh, that was on.
Yes, chef.

Speaker 1 (28:38):
Yeah, okay, so that was episode five.

Speaker 2 (28:39):
I think that was episode five.
I'm very open and I'm a bigadvocate for sobriety in the
restaurant.
Granted, when I envisioned analcoholic, I thought it was a
homeless guy with a paper bagand a 40 in his paper bag in a
shopping cart.

Speaker 1 (28:54):
If you're not functioning, then that makes you
an alcoholic.

Speaker 2 (28:57):
Yeah, yeah, and it's like no, there's alcoholics from
all walks of life, and that'swhat I learned in the program.
Like there's alcoholics, likefrom all walks of life, and
that's what I learned in the, inthe program.
Like walking into a meeting.
There's there's people in suitsand ties, and it's you know
there.
There's firemen, there's youknow, school teachers, there's
chefs, and it's not just that.
But I can't really talk aboutyou know a fireman or anything
like that.

(29:17):
I can, you know to be sober ina kitchen.

Speaker 1 (29:20):
Right, yeah, and we're going to get back into
that sobriety.
I'm going to just real quickhead over to our sponsor, give a
little shout out so we'llreturn.
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(29:43):
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Alright, we're back with ChefChristopher Morales.

Speaker 2 (30:40):
Our sponsor looks good.
Yeah, I want to try that placenow.
Oh, you haven't been.
No, I haven't been.

Speaker 1 (30:43):
Like I want to try that place now, oh you haven't
been.

Speaker 2 (30:44):
No, I haven't been.
No, I need to try that I don'tget over to that area anymore.
I'm Merritt Island, or.

Speaker 1 (30:49):
No, yeah, I get it and there's.
Listen, you know when you talk,you know anything, sushi you
know, everybody has a favoriteplace.
Oh yeah, we have some reallygood places from Umami, pacific
Rim, I mean, you know, there'ssome really good talent here,
you know, for me I'm just like,I just love the presentation.

Speaker 2 (31:10):
Yeah.

Speaker 1 (31:10):
You know, and how the flavors go, you know.
When I see so much, you know.
I mean, how many restaurantshave to have a California roll
Like we get it?
That's the intro level.
But if you really want toelevate your menu, let's leave
the California roll off and savethose, for you know the takeout
places.
You know because you know it'simitation crab.

(31:31):
There's nothing authentic aboutit.
But I'm also like I'm gettingto the point.
Where is the seaweed?

Speaker 2 (31:38):
snappy yeah.

Speaker 1 (31:39):
Is the sashimi rice.
You know the way you know thatthe rice is a talent.

Speaker 2 (31:42):
It's like that's an art.

Speaker 1 (31:43):
Yeah, and it shouldn't be jasmine.
No it should be a sushi-gradesashimi rice, short-grain rice,
yeah, and so you have to get allthe elements right and again
then you have to elevate it withsome garnish, you have to
elevate it with, again, someunique flavors, because
everybody can.
I mean, I can't tell you howmany volcano rolls like like
everybody seems to have like thesame, like same rolls, the same

(32:06):
recipes, I'm just like no, Iwant to find a place that does
their own unique thing, theirown unique presentations.
And uh, man, I don't know ifyou, if you watch that short
clip, they have this uh, sashimiguy, I don't need to see weed.

Speaker 2 (32:23):
Don't give me the rice.
Don't give me the rice.

Speaker 1 (32:24):
I want that fish.
And if that fish melts in mymouth, I'm talking like super
tender, super flavorful, becauseI'm not one of those that, like
doctors, it up with the soy andthe wasabi.
I'll take some wasabi cleansethe palate.
I'll take some pickled gingercleanse the palate, but I'm not
dipping my fish in all thosecondiments.

Speaker 2 (32:43):
That green wasabi?
That ain't even wasabi.

Speaker 1 (32:46):
Right, I want to taste the fish only, and it's
got to be about the texture.
Oh, texture, it's how it's cut.
Right, exactly.

Speaker 2 (32:53):
And the quality of the fish you have some great
hamachi, can I be honest withyou and the viewers?
Yeah.
I like crab with the K.

Speaker 1 (33:01):
No, I mean listen if you're getting crab rangoon.

Speaker 2 (33:07):
I don't care if it's like compressed pollock with
spray painted red on it, I caneat a whole pack.

Speaker 1 (33:12):
I'm not going to lie, no, for all intents and
purposes, for the right thing.
I remember one restaurant wehad.
One of the most popular itemswas a spicy crab spring roll and
it was just the crab meat mixedwith the um, you know now spicy
mayo yeah we thought.
We thought it was like soexclusive, you know, so this
sashimi, uh the creamy, uh uhsriracha mayo and um, and now of

(33:36):
course everybody has it.
But back then it was just likethe crab, a little scallion
mixed with the mayo, rolled upin a fried.
Wanton, wanton.
And deep fried like an egg rollsliced, and then more sriracha

(33:58):
mayo drizzle, and that was ournumber one seller.

Speaker 2 (34:01):
Of course it would be .
Of course it would be.

Speaker 1 (34:02):
I mean I'd have my regulars, they they'd come in,
I'd see them on the books andI'd just fire it you know, from
the kitchen and by the time theysat down they had their
appetizer, and that's how youknow.
That's how I treated.
Um, I guess, but that was aneasy one to sell I mean it was
just like nobody denied it, andeven if they kicked it back, I'm
like fine, more for me yeah,I'm, I'm going to go finish it
in the back, Exactly, but yeah,so Asian time.

(34:25):
Great place If you were tochoose a cuisine that you had to
eat for the rest of your lifewhat would it be Indian?

Speaker 2 (34:35):
Indian, oh, okay.

Speaker 1 (34:36):
That didn't take too long yeah, Indian If there was a
cuisine that you had to makefor the rest of your career.
What would that be?

Speaker 2 (34:42):
Pasta.
Really, I'd make pasta Italian.

Speaker 1 (34:45):
Because the pasta is, like you know, pretty from
Asian pastas.

Speaker 2 (34:49):
It would be an egg pasta.
Sorry, Peter, it would be.
It would be definitely an eggpasta.

Speaker 1 (34:56):
I'm going to get him some of that semolina for
Christmas.
Oh yeah, semolina for Christmas.

Speaker 2 (35:00):
Oh yeah, semolina, I'm going to send it over to you
.
I'm going to send it over tohim.

Speaker 1 (35:03):
Not to be confused with semolina poisoning.

Speaker 2 (35:04):
No, no, no.
Now, if you had salmon infusedwith vanilla, would it?

Speaker 1 (35:09):
be semolina.
Oh, that's funny.
Sorry, Julia, Is it too soon?

Speaker 2 (35:16):
Nay, I mean it was a couple episodes ago.

Speaker 1 (35:17):
No, it's fine, yeah, and what about that one episode?
Everybody had the challenge andsomebody had to make the pearls
, somebody had to clarify.
Somebody had you know and therewas like and.
Kisugi took all the eggs thatone episode Like I mean.
Yeah, there's been you know, isit gamanship?
Is it people just trying tolike get a rise and get some

(35:39):
attention?

Speaker 2 (35:40):
Yeah, I mean, kisugi knows how to play the game you
know um.
Even though he's no longer onthe show, all I can say is is he
knew how to play the game.
He knows how to ruffle feathers, he knows how to get under
people's skin, um and he alwaysdressed to impress.
I always saw a shirt and tieunderneath, always, always, I
mean if he's been on top chef,you know he's been on top chef
mexico, top chef boston, um,he's been on numerous other

(36:01):
shows, so he knows and Irecognize him.
The moment that I got in thatvan I'm like oh boy, but I can
say he's the way he is.
I mean, obviously you see himcall him a pompous douche or a
pompous chef and I knew that Iwas going to have to deal with

(36:22):
something.
But my strategy during the show, while he was on it, was to use
him as a human shield because Iknew that if I was on the
losing team he'd be the first togo right.
And you know, there wassometimes where you know he
actually gave me and I'm openabout it where he gave me advice
on clarification.

(36:43):
I got that clarification, onewhere I had to do a consomme and
I feel for Michelle this wasright after the grilled cheese
incident where she servedgrilled cheese to Jose and
Martha.
One thing they didn't show, andI hope I could say it, is that
we needed four plates for thatone and she needed a common

(37:07):
denominator and didn't have theright amount of grilled cheese
and when to go back for moregrilled cheese.
And I'm like, girl, we're on atime limit.
Get the fuck out, sorry, getout, get out, go, you drop
whatever perfect, perfect andI'm like you go and she's like,
oh okay.
And then like, makes a grilledcheese.
And then later on she's like,yeah, I was gonna make a tomato
soup, girl.
There was no tomatoes inMartha's basket.

(37:28):
But I will say something aboutMartha Stewart, her chicken that
roasted one blew my mind.
I'm glad they cut out a bunchof parts where they just saw me
eating, just shoving my facefull of chicken.
It was hands down.

Speaker 1 (37:42):
I feel like there's a lot of editing, like there's
there's a lot of editing.

Speaker 2 (37:45):
There's a lot of editing, um, but hands down,
probably one of the bestchickens and I'm not saying this
to to blow up the show oranything.
It was, hands down, one of thebest damn chickens I've ever had
in my life.
And it actually made me nervouswhen we walked on set and I see
her like basting the chicken,or not basting, but lathering it
with butter.
I'm thinking in my head, oh man, we're going to have to roast

(38:06):
chicken, right.
And now, if I was servingroasted chicken like you or my
girlfriend or anyone, okay, it'sroasted chicken, you can do it.
But to do a roasted chicken onthat level, that's yeah.
And I'm like, thank God wedidn't have to do it.
Yeah, because you guys had todo sides for it.
We had to do sides for it.
Yeah, I had to do.
I was going to do a mushroombruschetta, just like something

(38:26):
I remember and your face wasMichelle.

Speaker 1 (38:30):
No, yeah, it was Michelle, right.

Speaker 2 (38:31):
Yeah, michelle's the one who used.
She was before me, she was.

Speaker 1 (38:36):
Because there was only a couple loaves.
We all communicated, everybodyhad a game plan.

Speaker 2 (38:39):
We all communicated and Lee wrangled me in.
He's like just, you know, ownthat shit and pivot and do what
you need to do.
And I did Like I don't let alot of things get to me, like I
might bitch about it later onBecause you did, you gave her
like a little swish yeah, likehey, oh yeah.

(39:03):
What the hell happened.
Oh yeah, and at that I was like, yeah, you're done, you're done
, yeah, you're dead.
To me now.
And then it was a good feeling,like beating her into
clarification the next round,because clarifying it's an art
too.
You know, you don't want toserve impurities to Martha and
Jose.
They know what a consomme is.
Right.
You know, and you can't justclarify butter, but then Kitsji

(39:25):
needed to do spherification nowspherification.
Lee nailed it yeah, but he usedagar agar.
Agar agar is more of like agelification, so almost like um.
Uh, it's a seaweed based youknow product that it actually um
, it's like fruit by the foot.
Think of, think of you knowfruit by the foot, um, but on a
next level.
But you know, to use thecalcium chloride and sodium

(39:46):
alginate bath it needs to bespecific ratios and we did not
have you know the formula for it.
So that's why kintsugis looklike I don't know, like bloody
teardrops I don't know, itlooked like shit, it was so bad
and lee.
Like I looked at lee's dish Imean when it was setting up,
because we were able to go backand help our team after we

(40:07):
presented and Lee's dish justnailed it and that was the first
time I actually was like, ohman, Lee's on my radar now.
And then, slowly but surely,you know, Jake ended up being on
my radar after the duck, thefamily meal incident.

Speaker 1 (40:19):
I feel like you know, guys, some of the player
strategies have been.
I'm just gonna lean back but,I'm just gonna stay alive, not
ruffle any feathers where somecame in like, no, I'm gonna try
to dominate, you know.
So there's different shot andit's always kind of fun with the
reality shows as far as whosestrategy is going to win you
know, I mean everything fromsurvivor and I mean no matter
what.
But everybody has that kind oflike.

(40:40):
I'm just gonna, you know, I'mjust gonna be that soft-spoken,
I'm gonna stay off, you know,anybody's radar and just you
know, put put out enough to becompetitive yeah and just just,
you know, maybe align myselfwith somebody else or just, you
know, get somebody to, you knowto maybe, um, you know, kind of,
you know maybe confide in alittle bit.
But everybody, everybody's sodifferent.
And that suck at.
Jake and you know had gone toPeter Like, hey, you know, we're

(41:04):
going to have each other's back.
Was it a mistake that Jake hadfive coins and he?
I mean he could have just savedPeter right away and just give
him all those coins, but he'slike I'm just going to give
three.
And that opened up.
Yeah, yeah, yeah.
That was.

Speaker 2 (41:23):
Yeah, yeah.

Speaker 1 (41:25):
That was a tough one.

Speaker 2 (41:27):
Yeah, he had his specific ones and I knew that I
was going to cook off Right.
I mean, that lamb was completetrash and it was embarrassing.

Speaker 1 (41:37):
So what happened?
The?
Oven wasn't preheated.
So what happened was?

Speaker 2 (41:43):
what they didn't show , and I'm sure I could say this
because the episode aired WasSorry okay oh, no problem I'll
make sure I edit that out notevery everything was smooth.
Yeah, everything was smoothsailing, like for for my family

(42:04):
meal, like everything was smoothsailing.
And then I look at the clock,I'm like, all right, it's time
to fire my lamb.
And when I fired it I put inthe oven because I did the whole
rack.

Speaker 3 (42:13):
I wanted the whole rack.
That was a lot of pounds.

Speaker 2 (42:15):
oh, oh yeah, they were beautiful lamb.

Speaker 1 (42:17):
I mean, was that like a 15, 20-pound rack?

Speaker 2 (42:20):
They were probably like 7 to 10-pound racks.
I mean they were French, theywere beautiful, dried out, right
, and I seared them.
Or how did I do them?
No, no, no, I seared them andthem in the oven.
I remember that.
And then I'm, I'm doing, I'mlike man, like my lamb's not
gonna be done right, and thenyou panicked, and then you went
to the fire.
I panicked, I cut, I hacked thehell out of it.

(42:41):
Panicked, hacked it, put it onthe grill.
It caught fire, you, so I waslike this, this is like the
surface of the sun, and then Iput it in the cast iron, I put
it back on the grill everythingthat I could possibly do to ruin
that lamb.
I did All the mistakes and I wasjust cruising along to the
whole challenge.
I was on time with everything.
I'm like all right, cool, cool,cool.

(43:02):
I want to say it was the ovens,but, like I said, I got to take
responsibility for it.
Not once am I going to ever say, oh, it was the oven's fault,
or oh, this and that, no, Ishould have made.

Speaker 1 (43:17):
Because there was more than one oven, if one maybe
, you know, couldn't.
Oh yeah, that was liketemperature, it was like four or
five ovens all at differenttemperatures.

Speaker 2 (43:22):
People had stuff in it, right?
No, it was it.
I take responsibility, likethat's.
That's.
That's the name of the game.
Is taking accountability for itright, and cooking myself.
Cooking for myself to keepmyself on right was, and I just
and I hate that it was peterright but I feel like at that
point in the show, like it wouldhave been if I cooked emily off

(43:43):
, if I cooked right jake off, itwould have still been painful
because we we became very closeby that time.

Speaker 1 (43:49):
You know, we were in it for quite a while because now
, uh, you know, at the uh fifth,at the fifth episode, you're
going from 12 to 7,hypothetically, and then all of
a sudden 6.
And so by then you couldhonestly look at each of those

(44:10):
individuals and be like man.
It's going to be one of us.
Oh, we said that.

Speaker 2 (44:14):
Yeah and things start getting a little bit more'm
like we are looking at a winnerright now yeah, and it's like we
also got closer to right, likeyou know, seeing each other
through challenges, seeing our,our trials and our tribulations.
Like you know seeing us, youknow suffer, like when jake,
when peter, you know, got senthome.

(44:34):
Like you can see it on Jake'sface he's like fuck man, like
that was painful.
Like I watched it probably fouror five times.
Like you know I watched.
You know, peter, or I'm sorryJake, just be like God damn it,
I couldn't save him.

Speaker 1 (44:48):
And then I, and that was very noble, even though,
like he, chose the deviled eggwhich I was kind of like I'm not
sure if that's you know thebest you know, stay out of jail
card.
You know I mean, but you know,adding the caviar you running
over being that kind of guy.
Is that the new chris or isthat as yeah like, would you

(45:10):
have done that like three orfour years ago?

Speaker 2 (45:12):
no, so that.
So that's a very brand newbehavior.
No, no, it was all about me,and you know I was close to
Peter.
You know I was close to all thechefs, you know, or most of the
chefs, and you know I feel likeI would have done that with
anyone.
If I was going to get beat.
Like I said, it better be thebest damn deviled egg, and if

(45:34):
I'm going to get beat, I want toget beat.
You know?
Clean out of the gate.
Not oh well, you know I couldhave used this caviar, but I
couldn't get the tin open.
Those tins, they're a pain inthe ass.
Oh, I know.

Speaker 1 (45:44):
They're not.

Speaker 2 (45:44):
I mean you need a caviar key most of the time.

Speaker 1 (45:56):
Right the caviar.

Speaker 2 (45:57):
It was Ocetra.

Speaker 1 (45:59):
Okay, yeah, it was Black Sea, yeah, yeah.

Speaker 2 (46:01):
It was and, yeah, I had a taste.

Speaker 1 (46:04):
You have to, of course.
I got a taste when I'm serving.

Speaker 2 (46:07):
It's only 120 bucks an ounce, right, something like
that.
Yeah, they're all special order.
You would think the Hamptonswould stock them.

Speaker 1 (46:15):
They didn't.
Well, you'd think that anywherein the world, including the
Hamptons and maybe a coupleexclusive restaurants in the
city.

Speaker 2 (46:21):
But this is how cool and this is how close we are.
I reached out to Julia and I'mlike, hey, julia, do you know of
any places in the Hamptonsright now that has truffles?
And she's like, oh, let me see,let me see, and she was giving
me all these things andunfortunately, no one get it but
the boat, the yacht captain,actually went and got me a
truffle paste.
This is how this network ofthese chefs on the show grew to

(46:46):
what it is Like.
We all knew like there wasgoing to be one winner Right,
like there's no doubt about that.
But we became like a family.

Speaker 1 (46:54):
Yeah, Like you know it's, I think you're forced to.
I mean because you're doingsomething that's so very unique.
That's such a small margin ofchefs ever get to do is do
something you know a competitionon, you know a televised
program.
But so not only do you justcome from an elite part of you

(47:15):
know the culinary industry, uh,being, you know, considered a
top chef.
And then of all those, maybe ahundred thousand in the world or
in the nationwide, maybe it's alittle bit more, you know a
thousand maybe in the in thelifespan of, of all reality
shows, you know, in the next 20years and the previous, you know

(47:35):
, 20 years, whatever it is, um,we'll have that opportunity yeah
and so, just by default, justby being in such a unique
circumstance, you know, kind offorces you together.
I'm not sure if we're able totalk about it, but, um, what's
it, what's the accommodationslike?
I mean, after the show wraps,you guys go back to the same
hotel.
Is there a hanging out kind ofperiod, or you guys go your
separate ways.
Is can you talk about what lifeis like?

Speaker 2 (47:57):
um, you know, being a um recording a show I mean they
, they put us up.

Speaker 1 (48:05):
You know, they pretty much take care of everything
because when you, when you talkabout building um a relationship
, it's not just in thecompetition zone, it's got to be
like you know, somewhere before.
Yeah, so we have breakfasttogether, we have what's called
reality.

Speaker 2 (48:17):
So if you see us kind of having when we all cheers
for the person that got senthome.
That's reality, where obviouslyeverything's still going on.
But that's real, where we knowthat there's cameras there, we
know that there's mics.
But it's real talk.
It's not like, oh man, we needto make this.

Speaker 1 (48:40):
Yeah, no one's put on a face or a character.

Speaker 2 (48:43):
No, but you know what I can say is they stocked it
with purely Elizabeth granola.
I mean, that was the first timeI had purely Elizabeth.

Speaker 1 (48:50):
I had it for the first time this morning.
Seriously, my girlfriend got abag of this double chocolate oh,
the cookie, yes, yes over milk.
I felt like it was like uh-huh,like, because I have, you know,
granola for breakfast, yeah anduh, I'm like I I should.
I felt guilty because I'm likeI look at the back of the bag
and it's healthy dessert.

Speaker 2 (49:06):
I look at the back I'm like, wow, that that's
healthy yeah but they stockedthe, they stocked the reality
with cookies.

Speaker 1 (49:12):
Oh man, I was in that cookie jar every day um but
yeah, no, they, they put us up,you know, and and so there is
some time again in betweenrecording, because the recording
I feel like it lasted, you know, I mean it was, it was a long
time of recording.

Speaker 2 (49:27):
Yeah, right, it was, it was a long time, yeah, so you
.
You guys must be around eachother like yeah, we're around
each other in the studio, butseven days a week, yeah, seven
days a week, yeah, so you know,and that's just, that's gonna
breed relationships I mean andas, as you know, chefs got voted
off and everything you knowfrom having a conversation with
12 chefs right you have aconversation with now nine, and

(49:48):
then now six, and then so forth,and you, you get closer and
closer and closer and, um, youstart, you know, being more open
with these like every one ofthose chefs knows my girlfriend
by name, right?
you know I know everyone'ssignificant other.
I know you know tony.
I know you know jake, which isemily's husband.
Um, we, we just became this.
Like I don't know, it's abrigade, like you know, like I

(50:12):
want to be in a kitchen wherethey're not just my employees
they're like my family, becauseI see them more than I see my
family.
Right.
And for that time being, yeah,it was stressful where it was
just these chefs, but it wasjust an amazing experience from
you know, from the store, fromeveryone behind.
They were just all so everyonewas so nice.

(50:34):
I mean it's Canadians behind,right, they were just all so,
everyone was so nice.
Yeah, um, I mean it's canadiansI only met one like angry
canadian and I was in theairport with coffee, like I was
moving out of the way she goes.
I was in line, I'm like and I'mthinking my head oh she's
american and she goes, sorry,and I was like oh no, she's
canadian, sorry, yeah, you knowcanadians, it takes a little bit
to piss off.

Speaker 1 (50:54):
So, yeah, she was probably like either, you know
know, delayed flight or probablybeen on layover.

Speaker 2 (51:01):
I don't know, it takes a lot to aggravate, but
you know what I was like, okayyou know what?
It's not a big deal.
I'll pay for your car.
I'll even let you go in frontof me.
It's not a big deal.

Speaker 1 (51:17):
But the experience it just seems um it just seems
really rich and uh, and ofcourse, you know, you know the
exposure.

Speaker 2 (51:21):
I mean, yeah, mbc is different than food network.
You know a lot more viewers.
Big difference, big difference.
And I don't think we actuallyrealized how big it was until
chef lee's mom was driving downthe 405 and took this real
shitty picture of a billboard.
It looked like a no offense,lee, if you're gonna watch this,
I'm sorry.
It looked like a 70 year oldtook this picture right, like it

(51:44):
was just shaky.
It was like part of thebillboard.
I'm not a focus.
Oh man, like that's my and theygave me hair, they edited hair
on me on the billboard.
I was like that's awesome, mindyou, when they have the drone
shots it's all shiny andeverything.
And uh, we're like, oh, that'sa billboard.
And then another one was found.
And then another one was found.
And then martha posted on herinstagram this 10 story

(52:09):
billboard 10 story billboard ofus no on sunset boulevard, oh
wow.
And we're like oh shit, this isbigger than we thought.
And then, you know, we startedgetting like hey, you know, this
is it.
Then they debuted our names.
They debuted our names in fooduh, food and wine oh and we're
like, oh shit, like this is,this is big, yeah.

(52:30):
And then all of a sudden, likeit just started picking up and
taking traction, and then andnow being, you know, officially
pretty much halfway through yeah, we're halfway through and um.

Speaker 1 (52:42):
Are you getting recognized?

Speaker 2 (52:43):
oh yeah yeah, yeah very cool.
Yeah, it was pretty cool in theairport yesterday, actually I
didn't.
I wasn't able to actually take apicture of it because I would
have been that 70 year oldtrying to take a picture
actually.
So in new york city, like Iwent outside, uh, when I touched
down, or was that when Itouched down or when I was
leaving?
No, when I was leavingyesterday.
And um, I look over and on topof a taxi is like an electronic

(53:06):
billboard right and I justcaught the last end of a yes,
chef, like little thing, and Iwas like yo, that's my face,
that's my face, essentially, ona moving billboard.

Speaker 1 (53:19):
Because I guess especially any kind of feature
billboards are going to bestatic.
So, even if you get off in thethird, fourth episode, you're
probably still going to be insome of those marketing
materials.
But as the season progressesand some of these more dynamic
marketing solutions like thedigital billboard or the intros

(53:44):
and other promotional thingsleading into new episodes.
Well, it's just going to bemore and more fine-tuned to
whoever is still existing, sothe marketing must also reflect
again who the cast continues tobe not the cast that has been so
.
there's even that much moreopportunity for exposure and so

(54:06):
forth right, but it's all howyou use it.

Speaker 2 (54:09):
You can be voted off, like Petrino in the first
episode, and still use it as acatapult.
It's all how you use it and howyou interpret it.
If you're that, if you're sourabout it, you're like, oh, I got
voted off the first episodeyada, yada, yada.
This is a waste of my time.
You're not going to reapanything.
You're not going to get thetrue exposure.
You're doing it wrong that youknow whether I win or I lose,

(54:33):
like I look at it as I won.

Speaker 1 (54:35):
It'll always be on your resume.
Yeah, no one can take that awayfrom you.

Speaker 2 (54:37):
No, and it's all how you use it.
It's like hey, you know,tillett, like you know, they
sponsored the show.
It's like hey, like you know,do a photo shoot with me.
You know I love your company.
I'm not going to do anything tosell me out.
I'm never going to go to use acompany that I don't like.

Speaker 1 (54:56):
No, and I wouldn't see you exploiting fame just to
get a box of product that youdon't.

Speaker 2 (55:04):
Now purely.
Elizabeth puts me on a box.

Speaker 1 (55:07):
I'm totally down for that.
That would be actually a reallycool collaboration.

Speaker 2 (55:11):
Yeah, I actually think.

Speaker 1 (55:14):
Chef.

Speaker 2 (55:14):
Chris is blank.
I actually think Chef Ronnie istrying to do a collaboration
with her.
Dude that'd be cool yeah yeah, Idon't know if he's getting it,
you know.
But I'm not going to lie Like Inever used it before.
I'm like, oh, look at thishealthy stuff.
I'm like, all right, whatever.
I was like I'm hungry.
I'm, in reality, I'll eat some,and this is actually pretty
good.
They had the peanut butter one.
They had the double chocolatechunk one.

(55:35):
It's decadent, yeah.
And apparently she was come tofind out.
She posted she was on set.
I never met her.
Oh, no way.
Yeah, she was one of the gueststhat was eating in the
restaurant.

Speaker 1 (55:48):
Oh man.

Speaker 2 (55:49):
Yeah, yeah, how do they?

Speaker 1 (55:49):
pick those people.

Speaker 2 (55:55):
I want to be casted dude, or you can be like Chef
Ronnie and sit there and eateveryone's dish.
Is that what he did yeah In, Ithink, episode three.
It was the one with Martha'sbasket.
So no, that was episode two.
So there was obviously anuneven number of chefs.
Right.

Speaker 1 (56:18):
And he just sat there and ate everyone's dish.
I remember that yeah, soeverybody had to make three
plates, not just for the judgesbut yeah, yeah, he had to make
because he did offer a judge,right, I mean he was giving up
and uh, he was, he was notpicked.
He was not picked, so I meanobviously he wasn't on a team,
no, but his vote counts.

Speaker 2 (56:33):
No, no, it wasn't okay, so we just but that was
kind of crucial because now hecould see what everyone cooked
and how everyone's flavors were.
And of course you got the Zanesand the Chef T's that are going
to be heavy hitters Right, likeChef T man, her restaurant,
union 41 in Bristol if you'reever out there, really, oh, get
the.
What were they called they?

(56:54):
Sunday dinner oh my God.
Sunday dinner, it's like thiswholesome stick to your gut.
But it had this collard greengravy on it.
Oh my God.

Speaker 1 (57:12):
Say less.
Is it more soul food?

Speaker 2 (57:14):
More soul food, yeah, really More soul food.
Oh man, I mean some of them,that really touched me.

Speaker 1 (57:19):
I love that cuisine.

Speaker 2 (57:20):
Yeah, chef T was you know I didn't know this about
her where her mom told her shewas going to be nothing.
You know she's not going to bea chef and I found out through
the show, you know.
And for Chef T to get emotional, you know she's a badass dude.
She is a full-on Southern soul,like you know.
Obviously, you know being blackand and being, you know gay,

(57:44):
male and gay and all that it's.
It's hard to make a name and sheowns it right and she I have so
much respect for her right thatshe's like.
You know what this is who I am.
If you don't like it, kickrocks right and it shows you
know not only her, but actuallyas zane well, where they show
their soul and they show how,what they interpret on a plate

(58:05):
Right.
And it's just like damn youguys are bad ass.
I was worried about those two.
Yeah, I was worried.
Those were the two that I wasworried about like right off the
bat, and I didn't recognizechef T, cause they're big
targets, oh big targets, man,big targets, and you and Zane
got uh, you know I mean what ifI feel like it's almost like one
sided.

Speaker 1 (58:22):
I mean you're, you've been like given and her like
little jabs.
Yeah, yeah, and, and, and shejust sits back and takes it.
She just shakes her head andshe's like yeah, whatever, yeah,
I'm coming for you.
Yeah.

Speaker 2 (58:30):
Yeah, kick yourself off the show, right, yeah.
So what's next?

Speaker 1 (58:44):
Because we're kind of wrapping up the hour here.
You're going back to theHamptons, or not?
Yeah?

Speaker 2 (58:48):
yeah, so I'm out here , I'm doing a couple private
dinners.
I'm still in the middle ofmoving right now, so I want to
say that I'm open in June.
Right.
Very select dates.
Obviously, you can go on Tasteby Chef Christopher, inquire
about a private dinner.
I do travel, basically whoeversees this, if this reaches you
know beyond Brevard and whereverelse.

(59:11):
I do travel nationwide andworldwide.
And then I leave for theHamptons during the season end
of June, all the way throughJuly, and then apparently now
I'm going to Aspen with myprincipal during the season end
of June, all the way throughJuly, and then apparently now
I'm going to Aspen with myprincipal.

Speaker 1 (59:35):
So these principals is it a per diem or are they you
contract out?
How do people book you and whatkind of rates could they expect
?
Or is that?
Consultation only.
Because it must be verypersonal.
It is If you're building threesquares a day for a couple.
That's different than onedinner for, maybe, a family of
five.

Speaker 2 (59:54):
I'll just give a base thing.
It's a broad spectrum.
For example, I'm doing a dinnerfor four.
It's $250 per person, plus costof goods out here in florida.
Um, it all depends, like that'sa five course.

Speaker 1 (01:00:10):
Uh, yeah, five course meal yeah, number of courses,
what kind of protein, what kindof?

Speaker 2 (01:00:13):
proteins.
You know, if you want it likeI've had, you know, clients come
to me.
Hey, like I really want toimpress my girlfriend, like can
you do something?
I'll it, I'll make it work,I'll do something that usually
you wouldn't be able to do.
And then in the Hamptons itranges anywhere from $700, $800
a day to $1,200, $1,500 a day.

Speaker 1 (01:00:35):
Yeah, because I would imagine you're not just going
to go there for a couple nightsand pack up.
I mean, they're probably goingto keep you for the season.
Yeah, I mean I just went lastminute.

Speaker 2 (01:00:45):
I was just in the Hamptons for Thursday, Friday,
Saturday, Sunday Came backactually for this show Good and
came back, did this and then Ifly back out again, but it's a
different clientele out there,but is it for a family?

Speaker 1 (01:01:00):
It's for a family Because I know a lot of people
socialize.

Speaker 2 (01:01:03):
It's for a family, it's for the Mr and the Mrs, and
then they do entertain.

Speaker 1 (01:01:10):
So you're responsible for that.

Speaker 2 (01:01:11):
I'm responsible for that.
It all depends.
There's clients that I'm ableto give them a menu of my vision
and then there's other clientsthat they're like this is what I
want, this is how I want to cut.
Oh, this is when I want it,this is how I want it.
They give you the menu, theygive me the menu, they give me
specifics, like this is how Iwant my tomatoes cut.
This is what time I want thisbougie and healthy right?

(01:01:35):
Um, you know, when you, whenyou deal with the uh, the ultra
high net worth right clients, um, if, for those of you who don't
know what ultra high net worthclients, for those of you who
don't know what ultra high networth is, there's rich and then
there's wealth, and these arethe wealth, Like old money.

Speaker 1 (01:01:53):
Sometimes, yeah.
The Hamptons used to be a lotof old money but now of course
there's a lot of tech, like newmoney with tech and stuff like
that.
So not everybody comes from aRockefeller or those kind of
families, but essentially we'retalking in the bank over

(01:02:19):
probably $100 million.

Speaker 2 (01:02:21):
It's $30 million.
For ultra-high, it's $'s 30million.
Uh, for ultra high, it's 30million in assets.
Yeah, okay, and to them, likefor us, like well, you're like,
wow, that's a thousand dollars aday.
For them, that's like a hundreddollars, maybe ten dollars, you
know it's, it's a different ohthey're.

Speaker 1 (01:02:36):
They're probably making just on dividends, yeah,
of their holdings, you know, 10bucks, a second yeah, you know,
just like it, just it just rollsin.
And know just like it, just itjust rolls in and it's just like
continually just compounding,compounding.
I mean they'll if, as long asthey're smart and most of them,
you know, with that generationalthey're just living off
dividends, like they're.
You don't even touch theprinciple.

Speaker 2 (01:02:55):
And and what I will say, as is.
Obviously I'm not going to giveout who they are, but what I
will say is, for as when you,when you think of people with
that much money, they are verynice.
They are just two amazingpeople where their staff has
been working with them for years.
Their boat captain, their yachtcaptain has been working on
their action, His yachtcaptain's moving cars from one

(01:03:19):
estate to another.
They're just good people.
Like they're not, you know Wellthey don't want a lot of
turnover.
No.

Speaker 1 (01:03:26):
You know, and that's what I've seen is there's.
You know, when you get in someof those wealthy positions,
that's a career Like you mayeven be generational.

Speaker 2 (01:03:35):
Yeah.

Speaker 1 (01:03:35):
Like you, may, you know, be the kid's you know chef
, you know one day.
And so, yeah, kids, you knowchef, but you know one day.
And so, yeah, it's, it's veryexclusive, but if you get into
that, yeah, there's going to besome super expectations, oh yeah
, because, why?
Why couldn't you know how Ilike my coffee after the first
two days?
like you know, you're, you'reonly, you're only serving me
yeah you know, so you betterknow how I like my coffee, how I

(01:03:56):
like this, and and so you getto give them such a very um it's
very intimate, Right?
You know it's a level ofservice that most people would
never imagine that they couldget.

Speaker 2 (01:04:07):
I have my own kitchen , like I have my own kitchen.
There there's a house kitchen,there's the estate kitchen and
then I have my own.
And you know, I stay down there, I do my thing and they put you
up in the cabana.
They put me, you, they put mein the housing, staff housing,
which is like three miles away.
Okay, set me up with a carflight, everything.
It's a different experiencedoing private, you know, and all

(01:04:30):
you really need is like two orthree clients a year.

Speaker 1 (01:04:33):
Yeah, no kidding.

Speaker 2 (01:04:34):
And with that you're well over six figures, if you do
it right.
If you do it right.

Speaker 1 (01:04:38):
Right.
I mean, if you work, you knowthe summer in the Hamptons, you
know winter, If you do it right,Right.
I mean if you work, you know thesummer in the Hamptons, you
know winter and you knowsteamboat, springs or Vail or
you know Aspen, then you could.
Yeah, you're only there again,while they're entertaining and
doing all things.
The rest of the year they'reprobably in the Mediterranean or
doing some somewhere elseexotic, where they have another
fleet of vehicles and employees.

(01:04:59):
Yeah, you know, I know, I knowthat type.
I've worked in a couple countryclubs doing fine dining service
.
And yeah, you know, there's nocash, there's no credit cards,
everything's you know ahandshake and you know they may
sign a little chit.
you know that just says thatthey were there.
But you know there's no priceson the menu.
No, they just come in and andand they, they're the owners,

(01:05:27):
they're the members, you know,and, and that's just.
That's just a country clubsetting.
You know, when you get into apersonal residence, yeah,
there's, there's, there's no, um, there's no.
It's unlike any other kind ofservice.

Speaker 2 (01:05:33):
It's uncapped, it's it's just, you know, it's what
they want, and they express that, you know they express this is
what I want, this is how I wantit, you know, and this is what I
wanted.
Like that's, that's how I metoprah right, like I met oprah
through this, like I was, I wasdoing something down south and I
hear, hey, sunny come back here.
And I'm like, I think, man,well, I got a dog named sunny

(01:05:55):
and my girlfriend, you know, hasa golden retriever right.
And I'm like, oh, and I startpetting it and I look up
freaking oprah winfrey.
And I'm like, oh, and I startpetting it and I look up Oprah
Winfrey and I'm like, oh, hey,how you doing, chick, sonny,
stop bothering, gentlemen.
I'm like, no, no, no, it's fine.
I was like, did you say hisname was Sonny?
I was like, yeah, his name'sSonny.
I was like here's my Sonny andI'm like I would pop my phone
and just the muscles, just like,and I'm like when you're

(01:06:18):
dealing with that stuff andthose type of people, they're
there to not have that issue.

Speaker 4 (01:06:25):
Right.
So I'm like no, I just want toshow you my dog, Right.

Speaker 2 (01:06:27):
Like there's nothing different between.
There's no difference betweenme and Oprah besides maybe a
little tan and the money Right.
But at the end of the day we'reall human.

Speaker 1 (01:06:35):
Right, and we both love dogs.
Yeah, exactly, it's okay tohave something in common.
They're going to have somethingin common, even if, again,
their wealth can buy the citythat you sleep in at night.
Tell me about it.
But, chris, how else can peopleget a hold of you?
Because you may be booked andI'm sure there's a very
exclusive clientele that'salready lining up to book you.

(01:06:55):
But if somebody did want to seeinquire, maybe they want again
a special arrangement forValentine's Day, 202626, or
whatever they have you, how canpeople find you and learn more
about you?

Speaker 2 (01:07:06):
Yeah.
So the easiest way to do it isgo on my website,
tastebychefchristophercom, andif you click on that you can go
to contact.
You can learn about me.
I also sell artwork as well.
Contact fill out your name,kind of what you're doing, what
you're looking for.
Feel um.
Contact, fill out your name,kind of what you're doing, uh,
what you're looking for.
Feel free to email me.
My actual phone number is righton there as well.

(01:07:27):
Um, so you can reach me outthrough that.
Um, I can always make somethingwork.
Just because you know, theseprincipals out there are paying
700, 1,000, 1,200 a day.
That's not what I'm asking forout here.
You know it's.
It's all curated, special,one-off menus.
Um, that I usually don't redo,right.
Um, I have done in the pastwhere it's all curated, special,
one-off menus that I usuallydon't redo, right.
I have done it in the pastwhere it's like hey, I really

(01:07:47):
want that risotto, I'll do it.
I also do cooking classes,that's exciting.
So if you and some of the girls,all I ask is for you to sign a
waiver, because most of the timethey're drinking.
Yeah.
And I don't want to see someonecut themselves and I get sued.

Speaker 1 (01:08:03):
Well, not only that, see someone cut themselves and I
get sued um well that.
But you know, there's also asociety that's like, oh, this
guy has a little fame, you know,maybe I could, you know, um
tell somebody he inappropriatelytouched me, you know yeah, is
everybody's lawyer happy now, Imean for the silliest things you
just have to protect yourself,because you just never know.
I mean, if somebody thinks theycould get away with it and, um,
you know, and get a little fameby bringing you down, it's

(01:08:23):
unfortunate.
It does happen and that'sunfortunate for the victims, who
actually have a very valid case.
But all too often you justnever know where somebody's
intentions may lead to,especially if they're a little
inebriated.

Speaker 2 (01:08:35):
Yeah, that's why I'm just like you know what, sign a
waiver.
Yeah.
You drink, but I'll teach you.
You know, but I'll teach youbasic things like my entry one.
I'll teach you how to dorisotto, how to break down a
tenderloin, how to sear ascallop, Just very simple things
where you can do.
I give you the recipes.

Speaker 1 (01:08:49):
I'm real easy, just find me some elk or ostrich.

Speaker 2 (01:08:55):
Gotta soak it in milk though.
You know what I'm learningnowadays when you're in the
mountains.

Speaker 1 (01:09:01):
Elk is abundant.
I love elk.

Speaker 2 (01:09:04):
I'm learning to use a crock pot.
Whoa, I was shitting on crockpots for so long.
And then I meet Becky and she'slike I'm going to make you this
crock pot, the first thing shemade for me.
She was so proud of it.
It was like this pot roast.
Yeah.
And I'm like, oh sweet, babyjesus.
And then she's like, no, no, Ithink I need redemption.
So she did.

(01:09:24):
I think there was a pork loinnext right and or not.
The pork loin.
It was like a pork shoulder and, oh my god, pork shoulder
pepperoncinis yes, okay, that'sa mississippi, uh what they call
it.

Speaker 1 (01:09:35):
Say it out loud mississippi pot roast, my friend
, my friend makes that as welloh man, it's a.

Speaker 2 (01:09:40):
It's a simple enough recipe.
Even I can do it.

Speaker 1 (01:09:43):
What's great is you set it and forget it.

Speaker 2 (01:09:46):
Yeah, eight hours later.
I don't understand how thatworks.

Speaker 1 (01:09:48):
And you could take a pork shoulder.
You could take a really roughcut of beef Something again.
Well, not the roughest.

Speaker 2 (01:09:56):
Yeah, maybe not the roughest.

Speaker 1 (01:09:57):
But normally, or even like a whole chicken, yeah, put
, but normally, or even like awhole chicken.

Speaker 2 (01:10:01):
Yeah, put a chicken.
We did our turkey in there yeah, add some stock and some onions
and some carrots potatoes Comeback in.

Speaker 1 (01:10:07):
You have a meal waiting for you eight hours
later.
Oh yeah.
No, there's plenty of peoplewho have written all kinds of
cookbooks, just on crock potrecipes.

Speaker 2 (01:10:19):
Dude, crock pots are insane and I have a different
respect for them.
Will I ever serve it to anyone?
No.
No, unless someone pays me togive them crockpot stuff.

Speaker 1 (01:10:30):
Highly doubtful.
But I mean, but just forentertaining.

Speaker 2 (01:10:33):
Yeah it's easy.

Speaker 1 (01:10:34):
You could have three or four crockpots.
I think I have at least morethan two, I know in my house and
just because they just getcollected, the girlfriends leave
them.

Speaker 2 (01:10:43):
Whatever else, believe it or not, oh, so my
next girlfriend will have acrock pot.
Okay, perfect.

Speaker 1 (01:10:48):
I mean, the girls love them.
And it wasn't until I had an exwho, yeah, she taught me a
couple recipes.
Yeah.
I'm like what are you doingwith that whole chicken?
Like I don't know how to youknow they.

Speaker 2 (01:10:57):
They're so easy, yeah , so easy, oh you just drop it
in.
Yeah, I'm like here, babe, sousvide this.
She's like huh.

Speaker 1 (01:11:03):
Yeah, I couldn't believe how simple it is.
So, yeah, don't be afraid ofyour crockpots.
Nope, it's a simple.
You know, especially you knowit's entry level as far as
kitchen utensils go, very easy.

Speaker 2 (01:11:24):
What else can people contact you?
I know you have some reallygood uh instagram, yeah, so
instagram, um, it's a little bitharder to contact me through
instagram, just actually becauseof the show but if they're a
fan and they just want, if theywant a fan.
you know we, chef with a zero.
Um, boom, right there we with azero period chef.
Um, you'll see my face, yeah,um, you can kind of see, you
know up to date.
You know I'll always post, likeyou know, you can kind of see,
you know up to date.
You know I'll always post, likeyou know, some snapshots of the

(01:11:44):
upcoming episode, like that oneright there is from tonight's
episode.
Not that one, nope, not thatone, that's Food Network.
That one.

Speaker 1 (01:11:53):
Okay.

Speaker 2 (01:11:53):
So yeah, that's tonight's episode Redemption.
Yeah.

Speaker 1 (01:11:58):
I can't really talk about it.
But I can't really talk aboutit, but it looks like there's
something in a skillet.
What are you tossing there?
Okay?

Speaker 4 (01:12:04):
we can't say we can't say Too soon, too soon.
No spoilers, okay.

Speaker 1 (01:12:08):
No, but certainly yeah.
Follow Chef Chris on Instagram.

Speaker 2 (01:12:12):
Yeah and if you do message me and I don't get you
back right away, it's notbecause I don't want to deal
with you.

Speaker 1 (01:12:19):
But he's a famous chef.
No, I just have differentmailboxes for different things.
No, you have to separate yourdifferent lives.
All right?
Well, I've kept you too long.
Thank you so much for-.

Speaker 2 (01:12:28):
Yeah, of course.
Thanks for having me again.

Speaker 1 (01:12:29):
Yeah, I mean here on Space Coats Eats.
We try to get all the localsdoing fun things, even if it's
not locally here that you'reparticipating, but being able to
come back home and talk aboutall your exploits around the
country please feel free toalways come back on the show and
share more with us.
We love all the moving parts andall the excitement and the

(01:12:51):
drama.
It's really cool to havesomebody again of your caliber,
not only call Brevard Countyhome, but be able to come back
and visit and share all thesecool little adventures with us.
The world is big out there, allus little folk over here, um,
but yeah, once again.
Thank you so much, chris.
We really hope you enjoyed thisepisode of space coast eats.
Again, my name is jesse anduntil next time, uh, eat well,

(01:13:13):
okay, guys, talk soon.
Thank you.

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