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1:01

This

1:02

week on basic, Jada De Laurentiis.

1:06

It's hard to understand now because I feel like

1:08

we're all talking to our phones and we're taking

1:10

pictures of ourselves And I think that

1:12

for me it was trying to

1:14

figure out, like, who's this person?

1:17

And have I created an image?

1:19

of somebody that doesn't really exist.

1:21

And sometimes honestly, I still think back to

1:23

myself. I was shy. I definitely

1:26

came out of my shell and almost became

1:28

a different person in a It's like therapy.

1:30

I I don't know. It's it's very strange. My own

1:32

family is like, we don't you're

1:35

not the same person. Like, my sister's like, people

1:37

same person I grew up with. It's like it's like your

1:39

toy ever even being. I

1:41

said, yeah, I think that

1:43

I don't know. It's like it's a

1:45

very strange process.

1:47

television.

1:50

Hey,

1:50

everyone. Welcome to Basic, the official

1:52

podcast and the unofficial history of cable television.

1:55

I'm Doug Herzog former TV executive.

1:57

And while I can't cook, I love to

1:59

eat. And

2:00

I'm Jen Cheney, TV critic for Vulture in

2:02

New York Magazine, and I can eat Doug Herzog

2:04

under the table.

2:05

We'll see about that. Over

2:07

the last twenty five years, cooking and food shows

2:10

have become a huge part of basic cables programming,

2:12

and today's guest has become one of its most

2:14

recognizable personality.

2:15

That's absolutely right. Jada de Laurentiis

2:18

had her first through network show everyday Italian,

2:21

premiere in two thousand three, and she's been a

2:23

major presence on the network ever since. building

2:25

a food inspired empire along the way, including

2:27

her most recent addition to the food network,

2:29

Simply Gianna.

2:31

Are you a you a fan of cooking shows, Jen?

2:33

I do. I I like to watch

2:35

cooking shows. I especially

2:36

like the competition shows because I'm

2:39

inherently a competitive person. But, yes, I do

2:41

like to watch them. I

2:43

like to watch, but like I said, I mostly like to

2:45

eat. Stay tuned for our conversation

2:47

with Giada and hang around Afrikaans when Jen and I

2:49

discussed what we learned, perhaps over

2:51

a post show express So

2:56

Alright.

2:57

Giada De Laurentiis, we are so excited

2:59

to have you on basic. Welcome to the

3:01

program. And we're gonna start with

3:03

a question that we ask of all of our guests,

3:05

which is, do you remember when you

3:07

first got basic cable or were exposed

3:09

to basic cable? Well,

3:11

thanks thanks for having me first

3:13

of all. Yes. But but okay.

3:15

Let's jump into it.

3:18

I really Isn't that

3:20

weird? I am fifty

3:22

two years old.

3:24

And I will tell you that I don't

3:26

remember life before MTV.

3:29

I

3:29

just don't. Do you remember what I mean?

3:32

No. You It was just I mean,

3:34

clearly, it wasn't. But remember, my feelings

3:36

from

3:37

they made movies for a living. Right? So

3:39

I lived more in the movies than I did

3:41

on TV, and I know this is

3:44

might be strange for some of your listeners, but you guys

3:46

will understand. TV just did not

3:48

have the cache it has today.

3:50

It was not -- Right. -- fool me on TV.

3:52

It was cool to be a movie star

3:54

in movies, but

3:55

not on TV. And so because my family

3:57

was in the movie business, we really focused

4:00

all our attention on that, even as

4:02

little kids, all our birthdays,

4:04

everything was about

4:05

movies.

4:06

It's like TV didn't exist, Until

4:08

I was like, I don't know. How old

4:10

was that when TV started? Maybe it was eleven?

4:13

That right.

4:15

That's when TV

4:17

blew my mind. And of course,

4:19

music De, and I don't know. I think

4:21

Martha Quinn and Mark

4:24

Goodwin were sort of like my my I

4:26

just loved them. I just think

4:28

I thought I woulda do that when I grow up. That

4:30

is so cool. So They

4:32

were

4:32

they were super iconic and

4:34

Alan Hunter, who was one of the original

4:36

Vijay is is gonna be joining us

4:39

joining us soon. So wait. So let's go

4:41

back. You were born

4:43

in Italy and then came over to states at some

4:45

point, tell us a little bit about the the origin

4:47

story.

4:48

Yes. You seem like you doubted that a little bit.

4:50

Yes. I was not told. I

4:55

was born in Rome, and

4:58

I moved in the states when I was seven.

5:00

And we lived in New York, for a

5:02

short time. And then De all moved to

5:04

Los Angeles. Basically, we all followed my grandfather.

5:06

Right? The patriarch of the family, everybody

5:09

picks up and goes with him. And those

5:12

days also Italy was going

5:14

through some difficult

5:16

times with kids being a

5:18

famous people being kidnapped and there was a

5:20

lot of right, that people don't

5:22

maybe don't know about. So De all

5:24

move for that reason and also looking

5:27

for more opportunities. Right? even though

5:29

my family made movies in Italy,

5:32

America's where it's at. You don't make it

5:34

till you make it in America. And so,

5:36

yeah, we all moved together. Wow.

5:39

In

5:40

the great Italian tradition,

5:42

keep the family together. Right?

5:44

Always. Yeah. Always. Family comes

5:46

first. before everything and anything.

5:48

And when you do something, you do it

5:50

with all of them. So we all

5:52

came like a bunch of little

5:54

dumplings, and it was great. It was,

5:56

you know, it was really tough at first.

5:58

I was saying, it

5:59

was rough. My family also didn't

6:02

believe in assimilating the way a lot of

6:04

families De. So all

6:06

Italian all the time. They

6:08

spoke Italian either, of

6:10

course, at home, but even when they would come to

6:12

the school or call us out, Italian

6:15

food for lunch, which you can imagine

6:17

in those days was horrifying. And

6:20

it's just it was difficult

6:22

to sort of acclimate and get into

6:25

the American culture because my

6:27

family, they made it kind of tough.

6:29

So I thank them now, of

6:31

course, but in that at that time, it was

6:34

it was not fun. And I don't think

6:36

that people were as open

6:38

to different cultures, different foods,

6:41

different names, difficult names to

6:43

pronounce, blah blah blah blah.

6:45

Right.

6:46

Right. I'm curious, you met obviously

6:48

your grandfather's, you know, De Laurentiis, famous

6:50

producer, your parents were both actors,

6:52

if I'm not mistaken, like, almost

6:54

everybody in the family had some ties

6:56

like you said to the movie business. Was that

6:58

something that you ever thought you wanted

7:00

to do to be a filmmaker or an actor?

7:03

No.

7:04

In

7:06

my family, you can't

7:07

say you don't wanna do something or eat

7:09

something or whatever unless you

7:11

try it. So I worked on a

7:13

movie. I worked on two movies actually.

7:16

I did everything from

7:18

catering to assisting to

7:20

wardrobe to everything possible.

7:22

to see if I fit anywhere. And I did a little

7:24

bit of acting, of which I sucked,

7:26

and I was bad at everything, and I hated

7:28

it. So I really love

7:31

And if you back this

7:33

all up, my grandfather's family

7:36

had a pasta factory in Naples. before

7:38

World War two. So his

7:39

parents made pasta and sauces.

7:41

And he and his siblings can door to

7:43

door in Naples and in Toromensia, which

7:45

is where they lived, and

7:47

they sold

7:48

their their Laurentiis, pastas,

7:50

and

7:50

sauces. And that's how they need a living. And

7:52

then you fast forward the war

7:54

half since my grandfather enlists in

7:56

World War two. He stationed in Capri.

7:59

And then,

7:59

you

8:00

know, Naples was devastated. Most

8:03

businesses were closed. It was

8:05

horrible. So he moved. He

8:07

didn't go to college. He didn't finish high school.

8:09

He just packed up with fifty blocks

8:11

from his dad and moved to Rome. because he

8:13

believed he could make movies. And he married

8:15

my grandmother, who was miss Rome, who was

8:17

also becoming a big movie star. So together,

8:19

they sort of built this empire. It's

8:22

the the era of fellini of

8:25

Sofia Lorend, all of those

8:27

those huge actors that we know now.

8:29

And then years

8:31

later after being successful moved

8:34

to

8:34

the States to make more movies. He made over

8:36

six hundred movies in

8:38

sixty years. Wow.

8:39

Very prolific. And now

8:41

we'll get we'll get back to this, but

8:43

you're sort of come full circle because you're

8:45

now making pasta and sauce.

8:47

And in that marketplace. We'll

8:49

get to that in a second, but tell us a little bit about

8:51

how you got interested in food

8:54

and cooking and actually making

8:56

a whole career at that. Well,

8:58

food and cooking I

9:00

mean, it's a part it was always a

9:02

part of our our lives. There was was

9:05

nothing that happened. of any

9:07

importance in our family if it wasn't

9:09

around a table, right, or in the

9:11

kitchen. And as busy

9:13

as my grandfather was and my family

9:15

was, De still,

9:17

you know, Sundays were

9:19

cherished, and my grandfather loved

9:21

making nahoame pasta and

9:23

romaine pizza. So we all

9:25

made he made made us

9:27

all domes even from when I was the young

9:29

very young, and I was the first grandchild. So

9:31

we would all be together, making pizzas

9:34

together, all the kids. And I think

9:36

that for us, as many in

9:38

time families, everything revolved around the

9:40

table

9:40

in food. So I was I was one

9:42

of the ones who really loved

9:44

cooking. And to me, I

9:46

was very shy. I

9:48

grew up in a family that was very loud.

9:50

male dominated and extremely loud.

9:53

And I think I found my voice

9:55

in the kitchen. I found that

9:57

I had

9:58

something

9:59

guess that's where my family reckon would,

10:02

like, pay attention to me is

10:04

when I was in the kitchen and cooking and doing

10:06

things like that. And my grandfather

10:08

and I had a close bond over

10:10

making pizza and truly because he

10:12

loved. At our

10:14

Sunday meals, he would make a plate of green coffee, the

10:16

fresh green coffee, and then he

10:18

would dust it with sugar and cocoa

10:20

powder. And I was the only one of

10:22

his

10:22

children or a grandchildren who

10:24

loved

10:24

it. And so I think that our bond was over

10:26

the hat go figure. And

10:29

anyways, I think that's where our

10:31

bond came from. And just it just

10:33

developed over time, and I think I just

10:35

I felt empowered and I felt

10:37

strong and I felt like I had a voice through my

10:39

food because I didn't really feel

10:41

like I could talk

10:43

about anything else, and that's where I was comfortable.

10:45

So that's how I fell in love with it. And then

10:47

my journey is My

10:50

journey started. I went to culinary school after

10:52

college. And in

10:54

Paris, because I wanna be a pastry

10:56

chef. And then I came back and

10:58

I worked for different chefs including

11:00

Wolfing puck, trivago

11:02

in Los Angeles. And

11:04

I got asked by a friend of

11:06

mine for nine eleven. to

11:08

do some food styling assisting in

11:10

Los Angeles. So I did. And I met some

11:13

people from Food Lion magazine Draf

11:15

after nine eleven, I think this was

11:17

like January. Food and wine magazine

11:19

came to me and just said, you know, we're we're putting

11:21

together a group of chefs from

11:23

different areas and the

11:25

country to make their food, ethnic

11:28

food from their hometowns, whatever. So I

11:30

did that. I made my

11:31

grandfather's pizza, I got my family together, my

11:33

grandfather included, and that's where

11:35

feed network saw that article and that's

11:37

sort of how my whole career started.

11:39

So

11:40

when you were sort of asked by the Food

11:43

Network to to come on board and and

11:45

maybe make your own show. You know, I've read some

11:47

interviews you've done, and you talked about the fact

11:49

that you were a little uncomfortable

11:51

like hooking on camera. It was something you did

11:53

not have experience with. What what was

11:55

that like kind of transitioning into

11:57

that role?

11:58

I did not

11:59

have I didn't like it because I

12:01

was I was shy. And you have to remember

12:03

too that I I don't know.

12:05

There's it's

12:07

It's very difficult. Like, it's

12:10

hard to understand now because I feel like we're all

12:12

talking to our phones and we're taking

12:14

pictures of ourselves and we're doing all these things

12:16

that didn't exist. twenty some years

12:18

ago, and it felt awkward.

12:20

Like, I didn't know who who am

12:22

I talking to. I'm just talking to a camera

12:24

and I can't look off and look

12:26

and direct

12:26

my attention to you per se,

12:29

because I gotta look into this black

12:31

hole, what

12:32

am I doing? If you're a shy

12:33

introverted person, how do

12:35

you does that even feel

12:38

warm? And so a lot of times, I would do my

12:40

demos a little

12:41

bit like this. Or if you're the

12:42

camera, my shoulder, and they kept saying,

12:44

open up. What are

12:45

you doing? De don't see your shoulder. We

12:47

want to see your face. And I

12:49

think that for me, it was

12:51

trying to

12:51

figure out, like, who is this person?

12:54

And have I created an

12:56

image of somebody that doesn't

12:58

really exist. And sometimes honestly, I

13:00

still think that to myself.

13:02

I'm that same person

13:04

that I I'm

13:06

who are you? Because

13:07

you're definitely not I definitely

13:09

came out of my shell and almost

13:12

became a different person in a way. It's like

13:14

therapy. I I don't know. It's it's very

13:16

strange. My own family is like,

13:17

we

13:18

don't you're not the same person.

13:19

Like my sister's like, you know, same person I grew up with.

13:22

It's like

13:22

it's like you're a totally different human

13:24

being. I said, yeah, I think that

13:26

I don't

13:27

know. It's like,

13:29

It's a very strange process television

13:32

or being in front of the camera. An actor

13:34

say it all the time that they embody another

13:35

spirit almost when they're doing it.

13:38

Right? So

13:38

you lose yourself a little bit. And yeah, I

13:40

think I transformed myself in a way,

13:42

not knowing, not unbelievably.

13:49

Hey,

13:51

everybody. I'm Ian, and I'm Mike. And

13:53

we're the hosts of in the scenes behind

13:55

in plain sight. A rewatch podcast for

13:57

a TV show you may have forgotten, or

13:59

maybe it never existed. We'll

14:02

rewatch all five c's since

14:04

episode by episode, and we hope

14:06

you'll join us. Or

14:07

maybe

14:08

De never existed. This will all

14:11

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14:13

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15:27

And

15:27

how did you take to becoming

15:29

like a public figure? And somebody that somebody

15:31

might see on the street and go,

15:33

hey, like

15:33

like I did up the Palace. He's like, oh, that's

15:36

Giada. Like, how does how does

15:38

that how does that impact your life? Like, I

15:39

don't think you ever get comfortable with that. I don't think

15:42

that's ever anything that anybody

15:44

ever gets comfortable with. I think

15:46

that for the

15:47

most part, everybody that

15:49

recognizes just wants to

15:51

either tell me that something

15:53

that I that I taught them how to make

15:55

on a on a cooking show

15:57

transformed their life somehow or

15:59

brought

15:59

their family together or made them look like

16:02

a hero for some, you know, in some

16:04

way. And so that's all

16:06

very positive. I would just say

16:08

that there are moments in my

16:10

life like

16:10

in the restroom or public restroom or things

16:12

like that, that it becomes very awkward. And

16:16

I think that

16:18

knowing that somebody wants a picture from you twenty four

16:20

seven is a little bit weird also.

16:22

And it does definitely makes you a little

16:24

more self conscious. Like, am I

16:26

gonna

16:26

go out in

16:28

the pub in public with just sweats in

16:30

the sweatshirt? And am I gonna look like

16:32

it's my hair do I have to

16:33

make sure my hair looks it's a whole

16:36

conversation you have with yourself all the time. In

16:38

fact, my daughter has it with me now, which is

16:39

fourteen and she's like, I think I put some

16:42

lipstick on them. You never

16:44

know. You

16:44

never know who's gonna ask for a photo. You better

16:46

put some lipstick on. And I

16:49

promise you that that voice is in my head

16:51

all the time.

16:52

Wow.

16:53

Yeah. I I don't suffer from

16:55

that because On the

16:57

social media, you just never know anymore. Right?

16:59

In the old days, it didn't

17:01

matter, but now everybody can click and post

17:03

in

17:03

no time. I know. Yeah. I was saying the the

17:05

old days you used to just see celebrities and

17:07

famous people on award shows. And now

17:10

we're seeing them twenty four seven all day

17:12

long. We know where they went to get coffee. They

17:14

know where they get the car fixed. What beach they

17:16

went to? Where their shop. You know, we can

17:18

see what

17:18

they look like on their best day and their worst day. And

17:20

then we can see them side by side. I mean, it's

17:23

just Yeah. It's a

17:24

it it's a lot. It's

17:25

a lot. So

17:27

you have done

17:28

several different shows and continue to do

17:30

on the food network in several different

17:32

formats. But one of the things that struck me, I don't know if

17:35

you'd know the same thing, Jane, as I was

17:37

looking, you know, at everything you'd you'd

17:39

have done and do is of big

17:41

things for you is traveling. You do a

17:43

lot of these shows on the road, both

17:45

locally and all over the world, is

17:48

Is that conscious? Is that intentional? Is

17:50

that something that Food Network wants you to do? Or

17:52

do you love being on the road and

17:54

checking

17:54

everything out? I

17:56

used to be I used to love to be on the road. Yes. I

17:58

used and you know what? I always

17:59

I felt

18:01

like it was

18:02

inspirational to be on the road. It was

18:05

It just got

18:06

my juices flowing. The more I could be on

18:08

the road, the more I could talk to people about food

18:10

and the stuff that they like, the stuff

18:12

that they don't like. It made me

18:14

better

18:14

as a cook, it made me better

18:16

as a storyteller because at the end of the day, that's

18:18

what I am and as a teacher. because those are

18:21

pretty much what I do for a living. and I

18:23

thought that made it made it better for me

18:25

and just got my creative juices

18:27

going. But I

18:28

will say that after

18:30

after the

18:30

pandemic. I don't like it

18:32

so much anymore. I'm

18:34

also you get older and you get

18:36

more tired and you just

18:38

can't And I think that having

18:40

a daughter who is close to driving and

18:42

close to going to college in four years,

18:44

I felt like,

18:45

whoa, I

18:46

think I need to not be on the road so much. I

18:48

think that I need to be at home and I need to

18:51

chart to figure out my life in a way that I

18:53

can work and not always get on

18:55

a plane and go somewhere. But that

18:56

was really really hard. It's

18:58

really hard. I felt like

18:59

I didn't want to do with myself. If I

19:01

wasn't, like, going somewhere or doing

19:04

something, So sometimes I think it's a little bit of a distraction

19:06

and other times I feel like it's

19:08

what grounds me. So I've definitely

19:10

switched since the pandemic like many

19:12

people. I really choose where

19:14

I go and I don't so many travel shows anymore. So

19:17

now I do it differently, you

19:19

know? I go once twice a year, I

19:21

pick all my favorite things and I ring them

19:23

back. So I think it's about

19:25

pivoting and figuring out a way to do what you love to

19:27

do, but make it a little bit easier.

19:29

So you're just talking about like travel shows.

19:31

Obviously, you've done traditional

19:33

cooking shows where you're the one doing the cooking,

19:35

you've you've done competition shows.

19:37

Of all those different kinds of cooking

19:39

show formats, do you have a favorite

19:42

I think the way I started I like just

19:45

straight cooking. Straight

19:47

to camera cooking show, like, the

19:49

basic of all basics, like everyday

19:51

time. And I also like the entertaining

19:53

ones as well where but it's still

19:55

all cooking. And I think to

19:57

me, that's probably that's the

19:59

reason I

19:59

do what I do. I that's

20:02

sort

20:02

of the teaching part, the storytelling

20:04

part,

20:04

the sharing of my culture part. So

20:06

to me, that's that's my

20:09

favorite. But, of course,

20:09

the competition shows are sort

20:12

of very,

20:12

very popular. So I've done my share of

20:15

those as well. I don't enjoy those as

20:17

much. I don't like criticizing

20:19

people. I don't like to make them feel less

20:21

than, I don't want to

20:23

crush their dreams. I don't

20:25

like any

20:25

impact. I know the people like,

20:27

well, but you're encouraging them and you're

20:29

mentoring them. But am I Yes. But

20:31

as we're always looking for,

20:33

I mean, we're always looking for

20:35

disasters. We're always looking to

20:37

pick on them, like, destroy

20:40

their, like, their

20:41

whole mental state. And III

20:43

just don't

20:43

wanna participate. I just don't. I

20:46

don't so So that's that's uncomfortable.

20:48

That's uncomfortable for you.

20:49

I think

20:50

it's uncomfortable for most people. Right.

20:52

We do what we have to do,

20:54

but nobody likes

20:56

to do that.

20:57

No. I can't imagine that they do.

21:00

When you've been

21:00

working on a show like that, have you ever,

21:02

you know, have you ever been directed to, like,

21:04

be a little critical

21:06

than you were inclined to

21:08

be comfortable with. Yeah.

21:10

Yeah. And I think that this is what

21:12

always happens to. many of

21:15

us is, oh, sure. Go ahead and say whatever you

21:17

need to say. You do that.

21:19

And then, could you could you

21:20

do it again just like this? And then,

21:23

you know, but that's fine. You know, we'll we'll we'll definitely use the other way.

21:25

Now, it's all in editing and they

21:26

do whatever they want. And then, you know, the camera's on

21:28

you twenty four seven. And I'm a very expressive

21:31

person. So gosh, forbid, I make a

21:33

face like or something. That's

21:35

what

21:35

they'll use all the time. And so

21:37

I started to just sort of be

21:39

stowing and never have expression. And they'd

21:41

say to me, well, Jonathan,

21:43

do you wanna say something, do they?

21:45

They're like, mhmm.

21:46

Uh-uh.

21:47

No. And I just feel like

21:49

it it changes who you are in a

21:51

way, and I think I've

21:53

always you know, after doing Food

21:56

Network star, which, you know,

21:57

would had its high

21:59

high

21:59

times as well, and we did help people, I mean, guys,

22:02

the

22:02

ending. weary indeed today if you didn't do with our star.

22:05

So, you know, it's we it's it's a great

22:07

thing too,

22:07

but I think overall it just

22:09

I was never comfortable. It's not my comfort zone.

22:12

It's not what I enjoy doing. So what you're

22:13

responsible you're responsible for

22:15

guy? No, Bobby.

22:16

De And what

22:20

about you? Did you have a you know,

22:22

you talked about mentoring people on these shows. Did you

22:24

have, like, mentor in the

22:26

kitchen growing up or somebody, you know,

22:28

who was you were,

22:30

like,

22:30

working for or working with or that you just

22:32

knew who was kind of

22:34

get you from point a to point b? Well,

22:36

for

22:37

me, my aunt was my number

22:39

one mentor. She really helped

22:41

me in the beginning days really

22:43

trying to get a lot of family recipes together and get them

22:45

out of different family members in Italy

22:47

and and really thinking about

22:50

them and was really

22:52

instrumental in helping me there.

22:54

My grandfather too, I would say, at

22:56

least in the beginning, beginning after I

22:58

got on TV, it was a little different,

23:00

but before that. Very much a part of

23:02

why I loved cooking so much.

23:05

And, you know, I think my mom

23:07

in a way my mom not

23:09

a great cook, doesn't like to

23:12

cook, but had four

23:14

kids. And so needed to learn how to

23:16

make something. And I think

23:18

that the way

23:20

that she was able to sort

23:22

of feed for kids and just keep it

23:24

going inspired me to understand that

23:27

I also had to find a way to make

23:29

it easy for people, you

23:30

know, and easy to understand easily

23:34

digestible in a way that sometimes when you go to

23:36

movies, you get real too fancy and be

23:38

working, you know, at

23:40

restaurants. Like, it worked for Wolfgang, it

23:42

worked for Sherry Yard, who were great, but everything

23:44

was a little fancy. and I

23:46

would go home and I'd be like, what is that?

23:49

Like, I'm not making that. I don't even know how to

23:51

make that. So I think it's

23:53

a sort of of a creation of three

23:56

different people who soften differently.

23:58

How often

23:59

do

23:59

you cook yourself? Just like not

24:02

for not for work? Just for yourself or even like

24:04

entertain? And and did it did your

24:06

feelings around that change once you started

24:08

working on the food network where it felt like, oh, I have to

24:10

I'm having a dinner party while

24:11

this is like work. I

24:13

cook multiple meals a day regularly.

24:15

I love being at home without a

24:18

camera in cooking. But these

24:20

days, I do a lot of it on social media, which I actually

24:22

find a lot more fun and a lot

24:24

more relaxed and not so

24:26

tight and not so edited and I

24:28

can have more fun.

24:30

I think that when I started becoming successful

24:32

on Food Network, I felt more

24:34

pressure. Like, I can't just have a simple dinner

24:36

party. I now have to, like, have

24:39

multiple courses and I have to,

24:41

like, really elevate the food because people are

24:43

coming over to my house and they're like, oh my gosh, she's a

24:45

chef, so which we should have. That's all we own

24:47

every night, and we should have, like, So I

24:49

started, yes, I definitely

24:51

felt a lot of pressure from

24:53

my family, friends that I

24:55

put on myself, really, because every

24:58

People just love going to someone's house and having somebody

25:01

else treat them to a

25:02

meal. I don't think a lot of people care what the

25:04

hell it is. I think it's just

25:06

they

25:06

just love to be loved like that because

25:08

I think it's the ultimate expression

25:11

of of friendship and love is to

25:13

be like, hey, Jen, come on over. I'll make

25:15

you a meal. don't know that you're gonna be like, well, what is it gonna be?

25:17

because I'm not coming. So I think I

25:20

think that I put that pressure on myself.

25:22

And for a while, it had me

25:24

not entertained because I didn't wanna deal with the

25:26

pressure. But I think now I've I've moved

25:29

past it, I think. And I

25:31

love doing it. And now I I try to tell other,

25:33

you know, like, we just had I just

25:35

had a pay and that was my cousins my

25:37

family last night here. And I was like,

25:39

you guys make the pay. Yeah. You're Spanish. You have

25:41

Spanish. You know how to make it better than me, and I

25:43

will make everything else. And so I just sort

25:45

of try to turn it into more of a potluck

25:47

thing. And at the end of the day,

25:49

everybody feels better about it too because

25:51

I think family and friends feel

25:53

a little intimidated coming over as

25:55

well. So I think it takes a

25:57

little bit of that intimidation out. Yeah.

25:59

Delegating

25:59

is

25:59

always good good. So

26:01

you mentioned social media platform. What what social

26:03

media platforms are you most active on?

26:06

Instagram

26:06

and TikTok. I mean, I

26:08

do Facebook and Twitter butts. Mostly

26:11

Instagram and TikTok. Right. Facebook. Those are

26:13

the and those are the those are the the

26:15

too that seem most relevant these days.

26:18

But you

26:18

talked about that being a little more fun for you.

26:20

Are are so are you sort of doing that on

26:22

your own or are you just with a

26:25

minimal minimal help around you and it's just like a more direct thing with

26:27

the audience. Tell us tell us a little bit about why that

26:29

that makes its other itching

26:32

for you. Well, I think

26:32

I do I do it with one

26:34

other girl. She works for me and works

26:36

with me. We shoot them together.

26:39

And it started over the pandemic. So

26:41

during the pandemic,

26:43

I had to shoot a show for Food

26:45

Network. But yet,

26:46

couldn't have. My normal crew couldn't

26:49

be in a stage. So

26:51

I did

26:51

it from my kitchen. My boyfriend

26:54

shot Jane

26:54

helped me, my daughter helped me, do my do

26:56

the dishes. And I had this young

26:59

girl who works with me as well, and she

27:01

did all the lighting.

27:02

and

27:03

she and she helped shoot the second

27:06

camera. And we did it the four

27:07

of us,

27:08

including wool and jade felt well, my daughter felt

27:10

like it. She was there and then she didn't she wasn't.

27:12

But and I cooked all the food

27:13

myself, I shocked all the stuff, and

27:16

prepped it all myself, and it kind

27:18

of reminded De, like,

27:20

this is

27:20

what I used to do. Why do I

27:23

have, like, fifty crew -- Right. -- for a

27:25

cooking show? Mhmm.

27:26

And I felt like I

27:28

was more comfortable. It was more

27:31

easy going. I felt more

27:33

intimate.

27:33

And I haven't it like that

27:35

ever since. and I think that I really like it a lot

27:38

more. I

27:38

mean, you know, Food Network and all of those

27:41

places went back to traditional shooting,

27:43

but on social media, I felt like I could do

27:45

that and I felt that really my audience

27:47

and my my fans were into

27:49

seeing more of real life. I

27:51

think people are really We've gone

27:53

past us we've gone past that glossy

27:56

perfectly edited sort of

27:58

life, and we really want raw. We

28:00

want raw.

28:00

We want organic. We want real.

28:02

in

28:03

everything, not just cooking

28:05

and in every facet of

28:07

our lives. That is what we're

28:10

truly connecting

28:10

on. And I think that

28:13

that's what social media helps us

28:15

do even though it's little short

28:17

increments. I think it really helps bring people

28:19

to life in a different way. And I think that's what social

28:21

media does for De. Different than when I did on

28:23

my shows. You also get immediate response

28:25

from your audience. and and direct response. That's right.

28:28

And

28:28

that's the other facet of it

28:30

that, you know, we should've show.

28:32

By the time it's aired

28:33

and by the time it's edited and aired,

28:36

sick six months

28:36

goes by. Mhmm. So

28:38

No. And they have to be evergreen,

28:41

and you can't talk about any you know, it's all of

28:42

this stuff. There's a lot of rules.

28:44

with social De, just post it and

28:47

start seeing the likes it. I mean, who

28:49

wouldn't like that? That's why we were

28:51

also addicted to it, I think.

28:52

Right. I mean, that was one of the the

28:55

few blessings of the pandemic to me

28:57

was, you know, a lot of people had to

28:59

pivot in the same way that you were describing, like,

29:01

as you know, like all the late night hosts. couldn't go

29:03

into the De. And so they ended up doing

29:05

their shows from their homes and there was something

29:07

sort of DIY and like you said more

29:09

personal about that experience that

29:11

III thought was kind of great. It

29:13

maybe wasn't sustainable for

29:15

for broadcast television. But speaking of broadcast

29:17

television, I'm wondering, you know, a lot of your shows

29:19

are on streaming. just because that's how the world works. But do

29:21

you foresee a future where you might just

29:23

be doing stuff for a streaming

29:25

network and not for

29:27

broadcast? Or do you still feel really strongly that

29:29

the broadcast part of what you do is

29:31

important? I think it's a little bit of both. I

29:33

think it's important to sort of still have your

29:36

foot in in all of the

29:38

different places, only because, you

29:40

know, I think although

29:42

many of us now through the pandemic have

29:44

really moved over to brought into streaming.

29:46

I think a lot of the my older sort

29:48

of demographic that loves

29:51

what I do is still a little bit

29:53

more broadcast. And then I

29:55

think that to get the younger crowd, you need

29:57

to do the streaming and the social.

29:59

Because -- Right.

29:59

-- a lot of

29:59

young kids, like, I have too little ants

30:02

my grandfather got remarried later in life.

30:04

They don't have cable. They don't

30:06

watch

30:06

anything. They just everything's on their

30:09

computer. and they look at social media, and then they might have

30:11

a couple of apps, Netflix, maybe Amazon,

30:14

but not many. And

30:15

I think that's how they get all their information.

30:18

And so I feel like if you wanna have

30:20

a brand that sort of

30:22

transcends time, all of those platforms

30:23

are super important. for

30:26

different reasons and different ways.

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clean. Tell

32:00

us a

32:02

little bit

32:04

about, you know, you beyond

32:06

the TV shows and

32:08

your cookbooks and your

32:11

restaurants, you also now have a

32:13

line of food and

32:15

products and utensils called. I wanna get right,

32:17

Jiazzi.

32:18

So Jiazzi was my Yes. Yes. I got

32:21

his skin. Help me out

32:23

here. But it's just the way that you pronounce it,

32:25

like, you're Yes. It's called

32:27

Jodzie. It's called Jodzie. Jodzie

32:29

was

32:29

my I don't know. It's difficult for people to say.

32:31

Not anymore difficult than my own name has

32:34

been for

32:34

forever, but it was my

32:37

nickname growing up. So anyway,

32:38

yes, it's Jodzie. And

32:40

I it's a digital marketplace, really.

32:43

We're a curate and bring in artisanal Italian

32:46

products and from

32:48

Italy, all from Italy and

32:50

also tell stories behind the

32:52

producers of them the regions they

32:54

come from and offer multiple

32:57

recipes on how to use these

32:59

ingredients. So I feel like we

33:01

sort of give

33:03

a

33:03

whole three sixty sort of of of the Italian

33:05

lifestyle, and

33:05

not just give you a bunch of products that you

33:07

can buy, but you can also

33:10

know

33:10

where they come from who's making them

33:13

and what to do with them. And I

33:15

think that's the important part. And we

33:17

just do a lot of creating boxes

33:19

and, you know, eventually, I'd like to

33:21

do every all things. I'd like to be the

33:23

place everybody comes to for all things Italian.

33:25

So little by little, you know, building

33:28

blocks. So we'll see. But yeah. So

33:30

it's it's my new little it's my new in

33:32

deck, basically, and

33:32

I spend much of my time doing that.

33:35

I was gonna say that uses I would assume a

33:37

very different part of your brain and your

33:39

energy. So how do you how do you like being a

33:42

you

33:42

know, sort a person versus TV

33:44

personality and

33:45

Yeah. Well, it's more of a, like,

33:48

the entrepreneur sort

33:50

of road. I've just raised some

33:53

capital. And so understanding

33:55

that world is

33:56

not I should have gone to business school because it

33:58

is just

33:59

it's taken me a

34:00

lot to sort of absorb, but I feel

34:03

like I'm firing

34:05

part

34:05

of my brain that I never knew I

34:07

even had or was able to use. And that

34:09

to me feels good. Especially as you get older,

34:11

I feel like you get stuck in a rut,

34:13

and you do the same thing in your autopilot. And

34:15

so this is, like, opening up a whole

34:17

new world to me. Plus the digital

34:20

the digital platform and how,

34:22

you know, how to track, you

34:24

know, who buys one and

34:26

the KPIs and all of these

34:28

things that never existed

34:30

to me before, have really opened my

34:32

eyes to the business and the world

34:34

that we're in, and how people consume,

34:38

and how what it takes to get their attention and hold their

34:40

attention. Blah blah blah.

34:42

So it's really fascinating and I've

34:44

learned

34:44

a lot and I just love it. It energizes

34:47

keeps me young man.

34:49

That's great.

34:50

So I'm curious. If

34:52

you could eat only one food,

34:56

for the rest of your life. And and again, we're putting aside like

34:58

nutrition, health, all that stuff, but there

35:00

was one food that you could eat like every

35:04

day. what

35:04

food would you never get tired of? Is

35:06

this an ingredient

35:06

you're asking for? Or a dish? Or like

35:09

a dish?

35:09

Yeah. Sorry. A seven

35:11

layer chocolate cake. Oh,

35:13

wow. That's challenging. Every

35:15

day, man. Every day, if I

35:18

could, I would. That's all I

35:20

really like. I

35:20

really I dream about it. I it's

35:23

a texture.

35:24

sure

35:25

It's a flavor

35:27

is I

35:29

just love

35:31

love. Chocolate I love

35:34

butter with chocolate, I love the

35:35

layers of the spongy cake, the

35:38

the cake part with the buttery,

35:40

fluffy buttercream. I

35:42

don't know. who makes

35:43

her favorite chocolate cake? What's what's the

35:46

one you actually dream about?

35:48

Well, I make she does. What do

35:50

you think? I

35:52

do, but I also love

35:53

one from sweet ray

35:56

James. Good cakes there.

35:57

They're very

35:58

serious about their

35:59

cakes there. they're very

36:01

serious. Yeah. And they're very dense. Yeah.

36:04

Unfortunately, my

36:05

stomach doesn't leak it as much as my my

36:07

brain does. But to me,

36:09

that is the that is the ultimate. I would go

36:12

pasta every

36:12

day. That would be number one on my

36:14

list. So you're more

36:15

sweet than salty in

36:17

terms of Yeah. Okay. Always. I have

36:19

a I have

36:20

a sugar issue for sure. Yeah. I would

36:22

eat I would eat pasta every

36:24

day if I could, honestly. I know it would

36:26

be my last meal. but but like

36:28

what pasta? Like, there's

36:29

so many pastas. You have to be

36:32

specific about these things. Well, that's the beautiful

36:33

thing. You know, you could be you you could eat

36:36

a different one every day. and with a different

36:38

sauce.

36:38

And they're they're all great to go.

36:40

I don't like them all, but that's fair.

36:42

I I go bullionies first first and foremost.

36:44

Alright. I'll I'll put you on the spot here.

36:47

What is your other than

36:49

your own? What is

36:50

your favorite Italian restaurant? My

36:53

favorite Italian restaurant is probably Baldi

36:55

in Beverly Hills. very

36:56

good. What do you like about it? The simplicity

36:59

of

36:59

it. It's

37:00

clean and it's

37:02

light

37:04

and it's consistently delicious. They

37:06

have these

37:06

corn ravioli, which they also have at

37:09

yeah. And Georgia Baldi's as

37:11

well. It's consistent.

37:13

delicious and like You like that

37:14

better than Georgia's which is down in Santa

37:17

Monica, sister restaurant.

37:18

I like it better. Yeah. You like it better.

37:20

I like the light and the like the

37:22

you like the setting better? Yes. And I and I

37:23

like it because it's a little bit less

37:26

booby. Yes.

37:26

III would agree with

37:29

that. I'd agree

37:29

with that. Those are two of the finest Italian

37:32

restaurants for our viewers in the Los

37:34

Angeles area, by the way. So if you're ever

37:36

visiting, you should

37:38

you should De sure be sure to check up check up

37:40

apps. Is there anything you

37:42

can't cook? Like, is there a type of food or

37:44

something you just can't you haven't

37:46

been able to knock or get right

37:48

or just always

37:48

frustrates you? Yes. Well,

37:50

I definitely I

37:52

took

37:52

a sushi class a long time ago.

37:54

in

37:54

an effort to be a better sushi chef.

37:56

And I've never been able

37:59

to make it as

38:00

yeah fabulous

38:01

as it should be. So I would

38:03

say

38:03

Japanese food. I would also

38:06

say Indian food. I actually like

38:08

I've really taken a liking to Indian food. I

38:10

started checking it out and making it

38:12

more during the pandemic as we all try new things

38:14

then -- Right. -- because we ended actual time.

38:16

A lot of additions, like, the chicken

38:19

biryani. It's either

38:19

too dry. I haven't quite, like, mastered it

38:21

just yet. So I would

38:23

say those two cuisines. I

38:25

don't feel like I I it's not worthy of a dinner

38:28

party yet. Got it. Alright. See,

38:30

I would eat. That's something I would eat every day

38:32

is Palak

38:33

paneer. every day. Oh, really? So delicious.

38:35

Yes. Yeah. I again, not

38:37

good for me.

38:37

I I should not be eating that much

38:40

cheese, but I love

38:42

it. It's very good. Yeah. Yeah. So

38:44

anyway, yeah. Alright. So

38:45

we ask we ask all our guests

38:47

the same opening question and the

38:49

same closing question. which is outside of your own show,

38:51

do you have a favorite

38:53

all time cable television show?

38:55

I guess, Burford Condesa.

38:57

No. There you go.

38:58

I really yeah. I

39:00

love

39:00

Anna and I love her show. I

39:03

really I don't know.

39:04

When I'm when I'm not feeling great, that's

39:06

the kind of thing I wanna be watching.

39:08

There you

39:09

go. She's been doing a Right? as have, you started about a

39:11

month apart. Is that true?

39:14

Yeah. Yeah. Rachel

39:16

started

39:16

right before us, like, six months,

39:18

maybe before us. And she and I started

39:20

within months, a month from each other.

39:22

So

39:23

yeah. Wow. Well, That's

39:25

amazing. You've doing We you great luck continuing to do

39:27

all your great things,

39:30

including Jazzy. which

39:32

which which everybody should check

39:34

De. But, thank you so much for being

39:37

on basic today. Hey. Thanks for

39:38

having me guys. I appreciate it.

39:40

Thank you. I'm gonna go something now.

39:43

the

39:48

So there

39:49

you go, Giana Giada Laurentiis, you

39:52

know, what very,

39:53

very delightful, first of all. And

39:55

I don't know, Jen, do you do you watch a lot of

39:57

cooking shows? Is that something you

40:00

I

40:00

do. I'm not,

40:02

you know,

40:03

marinating for lack

40:04

of a better word in cooking shows,

40:07

but but I do like certain cooking shows and I it's funny that she was

40:09

talking about competition shows and and how

40:12

uncomfortable she could be in that setting, which I

40:14

totally understand.

40:16

But those are what I tend to

40:18

watch more than anything else. Like, you know, obviously, the Great British Bake

40:20

Off, which has gone very

40:23

downhill this season. And I'm

40:26

a fan of nailed it because

40:28

all of those people come into it

40:30

knowing they don't know what they're doing. So the

40:32

idea that you're gonna criticize them too much, I feel like they handle the balance of that

40:34

just right, and also it's just very funny.

40:36

But yeah, I think there's something

40:40

really soothing as Chad was saying about Yna Garten show, like, about watching

40:42

a cooking show. If you're, like, not

40:44

feeling well and you just cuddle up in

40:46

bed and

40:48

put on somebody making a nice meal. It's just very it's very comforting. Yeah.

40:50

You know, I watch with

40:52

my wife a little bit who who

40:55

likes them a bit. And IIII feel the same

40:57

way you do that. I I like them more than I

41:00

thought I would. I don't cook at all. She

41:02

cooks. I'm I'm an eater and a cleaner as I like

41:04

to say. But

41:06

there is something very soothing and

41:08

it just kinda washes over you and they know

41:10

what they're doing and, you know, when when

41:12

they're a great personality like reality is, you know,

41:14

it's they're easy to watch. But

41:17

unlike the

41:17

competition shows, somehow, you

41:20

always know on the cooking shows, things are going

41:22

to go well. because they know what they're

41:24

doing. Whereas those competition

41:26

shows make me like a little anxious

41:28

because you know something's gonna go

41:30

wrong, you're feeling so nervous or

41:33

the

41:33

contestant. And then

41:34

there might be a judge who can

41:36

be kinda there

41:37

might be not not her clearly, but we have

41:39

seen judges on some of these shows. you

41:41

know, who can who can be tough.

41:44

Right. And and I know people like to

41:46

watch that, but it's sometimes it's hard

41:48

to watch. Yeah.

41:48

Like, there's, you know, they do a lot of holiday

41:50

cooking

41:50

shows around around

41:52

the holidays obviously and, like, inveritably

41:56

somebody makes some cake with, like, multiple tiers

41:58

and you're, like, that's gonna fall over. Right.

42:00

But but that's why that's why I nailed

42:02

it is, like, less stressful for me because I

42:05

know they're gonna screw it up. Like, there's the whole point, so I'm

42:07

not worried about it. And

42:09

it's amazing this

42:12

whole generation sort of came up as she mentioned at the end of the interview, you know, with Rachel

42:14

Ray and all these people who have, you know, they've

42:16

all gone on to these. They've

42:18

all become quote

42:20

celebrity chefs with their own

42:22

restaurants and lines and it's, you know I mean, when

42:24

you look back at the food network and the

42:26

stars they launched, the celebrity chefs or the chefs

42:28

they launched pretty impressive actually. I mean, kind of in their in their own

42:30

way up there with like a comedy

42:32

central or, you know, in terms of their ability

42:34

to identify

42:36

and build you

42:38

know, talent into, you know, real real things. Mhmm.

42:40

Yeah. And, I

42:42

mean, I think that

42:42

has, you know, what they built on the

42:44

food network as as Chad was saying, has,

42:48

like, really dended outward where I know I easily get

42:50

mesmerized by just cooking videos that pop

42:52

up in my social media feeds. I'll be

42:54

doing something and all of

42:56

a sudden oh, here's how you make this there's I pause

42:58

and watch this. Again, it goes back

43:00

to that soothing thing that I was talking about before,

43:04

but, like, I cook but

43:06

not a lot. My husband does most of the

43:08

cooking. So the idea that I can actually,

43:10

you know, watch something on YouTube or watch

43:12

a show where I can see what they're doing

43:14

is so much more helpful than just

43:16

reading a recipe -- Right. -- where they use terms,

43:18

I don't understand. If I can

43:20

actually see what somebody's doing, it just makes

43:22

a huge difference. every

43:23

thanksgiving. I put the iPad on the counter. My dad who's

43:25

no longer with us was

43:26

the guy who cut the turkey. I've

43:29

inherited that. I'm awful.

43:32

and every Thanksgiving, I put the iPad on the up on

43:34

the kitchen counter, and I go to one of those YouTube

43:36

videos, like, had it got the church

43:39

and, you know, you just you

43:41

just play along. But, you know, sort of speaking

43:43

of like YouTube and, you know, she

43:45

spoke about TikTok and

43:47

Instagram, it's really incredible, the explosion of

43:50

food and cooking and

43:52

recipes on social media, as you just mentioned.

43:54

And even to the

43:56

point where sometimes

43:57

it's there's they're not even really hosted. It's just like you see a pair of hands.

43:59

Yeah. They do and and

43:59

they do the whole thing in, like, a minute and a half ago, oh my

44:02

god. It looks delicious. I should

44:04

try that. and

44:06

then I try it, and it doesn't come out as well as theirs. Do you do

44:08

you actually try those things? No. Not really. But I

44:10

mean,

44:11

sometimes I have, and I just

44:14

I'm not great at cooking. Let me just be honest. I'm not it's not my it's not my

44:16

strong suit. I I have my momentum. It's not my strong suit.

44:18

You have you have your you have your

44:19

other talents, Jen.

44:22

Sure. Yeah. No.

44:23

But I think, Jada is is very

44:25

smart in what she said that it it

44:27

is important to have a foot

44:29

in all these different ways

44:32

of presenting that, whether it's, you

44:34

know, she has broadcast, she has

44:36

social, like she she's kind of running the gamut. It it puts

44:38

a lot of pressure on personality to try

44:40

to, like, be present in all these different

44:42

spaces. But I do think that's kind

44:44

of the smart way to to go.

44:47

to keep yourself relevant and keep yourself active. Yeah. They

44:49

I I think they called out a three sixty, and

44:51

she was doing it all and doing everything. Plus, you

44:53

know, and she said, and she gotta get dressed up every time she

44:55

leaves the house because, you know, somebody might see it seems like

44:57

so much pressure to be. But Oh,

45:00

being a

45:02

woman. Yeah. Okay.

45:04

On that note, we will

45:06

thank you for joining us, and

45:08

we hope you'll be back next

45:11

dive on Basic.

45:13

Basic is

45:14

a Pantheon media production in

45:16

partnership with

45:17

SiriusXM. hosted by Jin Cheney and

45:20

Doug Herzog. produced by Christian Swain and Peter

45:22

Ferrioli. Lindley Ehrlich is our assistant

45:24

producer. Sound design and music by

45:26

Jerry Daniels. Mixed and mastered by

45:28

Brian Slusher.

45:30

recorded and edited by Zac Schweser. You can

45:32

find basic on Apple Podcasts,

45:34

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45:38

or wherever you like to listen. If

45:40

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