Chef Curtis Stone

Chef Curtis Stone talks new 'Crime Scene Kitchen' and more!

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Episode Transcript

Speaker 1 (00:00):
Fine a little bit. What's I draw on my Lopez
joining me nowt on Zoom chef author Azi Curtis Stone,
Welcome to the show, my man. How are you? How
are you both? Good? To see you? Nice to see
it too long time? No, uh no seeing each other.
New show is claimb Scene Kitchen. You're one of the judges.
How does the show work? It's so much fun and

(00:22):
what basically happens. It's a calin very baking competition, right
but at the start of the each episode, our bakers
have to run into a crime scene kitchen and try
and look by the clues that are left behind what
was baked there. They have to guess, so it's sort
of a guessing game to begin, and then they have
to bake what they think was baked in there, and

(00:42):
they have no idea whether they guessed right or not
until the end of the bay. This is very clever.
Clearly I've never seen anything like this. What's your role
as a judge? I'd say it's a really fun role
because I get to eat half a dozen cakes every
day when we were on the treadmills early in the
morning to try and keep our weight and check but um,
you're under Gamp who's an incredible cake decorator, decorator, and I, um,

(01:04):
we sort of get you know, we obviously are looking
at the cakes and seeing or whatever they are, these
masterpieces that they produce each week, um, and seeing whether
we think they've done a good job or not. So
not only do they have to guess right, but they
also have to make something that's delicious and looks good too.
And Joel McHale is the host, does he knows where
around the kitchen, you know what he's I was actually

(01:24):
pleasantly surprised with his knowledge, you know, not so much
in baking, but he's a real food he he sends
out for all these different little specialty things. He's like,
if you had the questons from Proof Bakery, have you've
done this, if you've done that? Um, And he's he's
really into his food. And he's just such a funny dude.
He's he's just a joy to be around. He has
he's a cool game, a big food. He'say respect other food.
He's Um, you're also appearing, speaking of food on Master

(01:47):
Chef next month. What can you tease us about with that? Well,
it's their Legends season, so They've got in some incredible,
you know, chefs that have really changed the landscape, and
I've felt very flattered that they included me in that
group of people. And um, you know, we set out
some pretty tough challenges for the contestants and they reach
for them. So it's it's interesting. There's Sempic fails, but

(02:10):
there's also some some real tryouts. Good season. Good for
you man, when you're staying busy. Also gotta show over
on Peacock field trip with Curtis Stone. Where you're going
on your next field trip. You know, we've been waiting
for the world to reopen. We we sort of went
to all sorts of beautiful places. We went to Burgundy,
you know, we usually focus on great, great wine regions.
And it's me and another chef and maybe one of

(02:31):
the people from my familiate team, and we go in
search of good food and try and uncover a bit
of culture, and then we come back to our little
restaurant in Beverly Hills, Maude and do a ten course
menu that tries to sort of show on up to
that region. So it's a fun job. I love that.
That's an awesome job. If you need any guests, just
know your boy is always ready right here. Um, and

(02:51):
what about your restaurants? I spend time and a lot
of them where they're fully reopened. Yet I'm sure people
are eager to come back. Yeah. Look with the phone's
ringing off the hook, which is great news. You know,
things are things. People are ready again. And it looks
there's a big shortage of staff right now. So I
think everyone in the restaurant business is trying to figure
that out. We're trying to find the right people to
come back and join our team. And um, you know so,

(03:14):
i'd say with him, the next two weeks we'll be
back fully open and ready to welcome our guests back.
We can't wait. Good to hear a man, good to hear? Critis,
what do you think about these so called food experts
on TikTok on social media? It's funny, isn't it. You know,
I think anyone's an expert on TikTok. It doesn't matter
what it is, whether it's dancing or singing or or cooking.
But you know what, I'm open to it. Whatever shines

(03:36):
on our business mate, we appreciate right. Nice attitude there.
And how about the kids, man, how old are they
What are they into? Hudson's nine and my little guy six,
they're both into karate. I take him into the boxing
gym with me. They both at the basketball so they're
super active kids. It's good fun. And you know that
that's just a joy. I don't want him to grow up.

(03:56):
I want him to stay this age forever. Well, Box
and Jim were gone to Oh I tried it Fortune.
Oh it's my boy now they're AUSI right there over
the Fortune's you go in the morning or yeah, yeah, yeah,
he's he's there bright and early and um, you know,
you know what. He's luck. He's the grumpiest books are
on the planet. But he's a good boy. He's yeah,
from Perth. I love him a little nov right there.

(04:17):
Nice man. Well, I look forward to seeing you. Maybe
I'll see in the boxing gym, definitely in one of
your restaurants. Watch Crime Scene Kitchen Wednesdays on Fox. Curtis,
thanks for something by good to say with Mario a
little bit