0:03

Hey, it's Mark Murphy and welcome to the first

0:05

episode of Food three sixty Live with

0:08

Me. On the mic is Emily Carpin, who some of

0:10

you might know as Little Story Befo if

0:12

you follow me on Instagram. She's

0:14

my director of communications and co producer

0:17

and now she's going to host the show with me

0:20

from Surfside Studios, also

0:22

known as where We're Quarantined. I'm

0:25

honored to have as my first guest a very

0:27

good friend. He's kind of like my brother.

0:29

Chef her own Sanchez Arone.

0:32

So good to see you. So, how have you been during

0:35

this time? You're you're with? Are you

0:37

with your son right now? Are you with uh my

0:39

good friend deal Mario. Yeah,

0:41

I'm with my uncle right now and uh

0:44

he and I are, you

0:46

know, quarantine, But we're cooking a bunch. I'm

0:48

spending every weekend that I can with my son,

0:51

so I share him with his

0:53

mom who lives out here. So I was

0:55

out here initially to shoot Master

0:57

Chef uh, and we got through

0:59

a portion of the shooting, but

1:02

we weren't able to complete it. So

1:05

yeah, so I took advantage of

1:08

if there's such a thing to taking advantage during this

1:10

time, but it was mainly just

1:12

to spend quality family time. So

1:14

that's that's what I'm doing now. That's awesome.

1:16

So you guys are not shooting anything right now? Did

1:19

you finish the season? What do you were you up

1:21

to? No, we kind

1:23

of got through midway. To be honest, Um,

1:26

you know, it was very disheartening because you know, this

1:28

is the cumbination of a lot of people's dreams, as

1:30

you know, being a judge on Chopped,

1:32

you know this is their moment to really

1:35

sort of fulfill their culinary dreams

1:37

and aspirations. And the

1:39

fact that it had to fall short, Um,

1:41

you know, it's disappointable. We're all disappointed

1:44

in many different obvious

1:46

ways, you know. So here we are, um,

1:49

staying healthy, feeling strong, cooking

1:51

as much as I can. Look, I'm sure you are cooking

1:54

up a storm, and I just need to

1:58

go ahead. And I'm saying,

2:00

Emily's marked not driving you crazy. I

2:03

will just you know, we've been work

2:05

partners for over eight years now. I have never

2:08

lived with him, so it's been it's

2:10

been an adjustment where we travel

2:12

a lot together. So you

2:14

know, he can cook, I can drink,

2:17

I make fun videos. We have a good time. So

2:19

yeah, yeah, I guess it's all good.

2:22

We're surviving. We're thing. Look, we're doing

2:24

a lot better than a lot of people. A lot of people are really struggling

2:27

right now. We're lucky. We have enough food where everybody

2:29

on our side is healthy. And I hear it

2:31

on your side as well, And I think that's you

2:33

know, the richest man is the man who has his

2:35

health, they say, right, isn't that some type of saying

2:38

I'm not very good going

2:41

to also

2:45

good friends around you and people that you

2:47

love, And I think this is an opportunity

2:49

to really sort of have all those silly conversations

2:52

that we never afforded the time to have, you know.

2:54

And I think, well, I was I was going to ask

2:56

you, like, have you have you found something

2:58

that you're doing now that you probably

3:00

could have done before? And uh,

3:03

and you're gonna keep doing later? Like I mean, I for

3:05

myself, I had I had drinks with a friend of mine

3:07

who lives in Rome the other day on FaceTime,

3:10

and I was like, wait a minute, why don't I do this all

3:12

the time? Yeah. I

3:14

took advantage of talking to a lot of my family that lives

3:16

in Mexico and um, you know,

3:19

making sure that my Spanish is sharp and

3:21

and and all that good stuff. So I've been doing I've

3:23

been doing that and that's been very fulfilling,

3:26

um, you know, and and trying

3:28

to make sure that I'm rescuing I'm rescuing

3:30

old school recipes, like you know. I think

3:33

you know you and I have been cooking for a long time,

3:35

and you have this catalog of recipes and

3:37

it's like I was just going through my

3:39

computer and finding all these things and

3:41

I'm like, wow, you know, let's

3:44

let's make that again and let's see how it takes. It's

3:47

a good idea. Yeah,

3:50

So that's something that I've been really brilliant too. Emily

3:54

had a question for you. She's gonna ask you a question

3:57

first. I have I have one question before we move

3:59

off of Mastership. I just need to know about

4:01

Gordon, Like, tell me what's

4:03

he really like? Hasn't like, are you in touch

4:05

with him? See one of your FaceTime partners, what's

4:07

happening. That's a great question,

4:10

Emily, And I think, you know, apart

4:12

from him being an unbelievable chef,

4:14

I think he's one of the most misunderstood

4:17

people and also beloved at the same

4:19

time he has point the reputation, I'd

4:21

say, yeah, you know what. And

4:23

the thing is that I think Mark, you can definitely

4:25

identify with this. He was brought up in Europe,

4:28

you know, so the way that people are brought

4:30

up there and people standards and

4:33

how they're trained and go to

4:35

school is very different from the States.

4:38

So when he seems to be a little bit aggressive

4:40

or a little bit um trite

4:43

with the way that he teaches, that's the way

4:45

he was taught. So people, you

4:47

know, I think a lot of times here in the States we do

4:49

a little too much coddling where he

4:51

doesn't subscribe to that way of thinking, you

4:54

know. And that's that's a big part of the way

4:56

that he was praying, and that's the way that he teaches.

4:59

But he's one you know, you and

5:01

I were raised a little on the old school side.

5:03

I'm I think, who is the chef

5:05

at Patria when you were there? Um this?

5:09

And we we have some great stories. You're talking

5:11

about working to the bone, and I mean I

5:13

was working in France as well, and you know, you you come

5:15

up, you come up for air and you're like, what just happened?

5:18

To me, I was working for three years. Um,

5:20

but yeah, no, I'm sure that Gordon. I mean, Gordon

5:22

obviously an amazing technician.

5:24

But I have to say, one of the funniest things I love

5:26

is I see sometimes you guys do and I don't even

5:29

know where they live. It's on your Instagram or

5:31

whatever. There was one thing when you were making a taco

5:33

and You're like, what are you making a spotted dick?

5:35

What are you? And you guys were going back and

5:37

forth. So funny.

5:40

But you know what I saw through that. I mean

5:42

obviously your talent as a chef and his talent,

5:44

and but the comedic aspect

5:47

of your relationship together is

5:49

something that I didn't see until I

5:51

saw that video. Yeah,

5:53

you know, it's you know, I'm thank you

5:55

for taking notice about. But you know, one of the things

5:57

that we've always been very fortunate, uh

6:00

un chopped, is that we all cooked

6:02

in New York. The majority of the judges there are

6:04

New York pay chefs, so we've had a really

6:06

close interaction from a professional level

6:10

through us coming up in the ranks. And

6:12

when I got together with Gordon, it was

6:14

like I needed to prove myself to

6:16

him in certain ways and whether it was I was doing

6:18

a demonstration for the for the

6:21

contestants, or just cooking for him

6:23

in general. So there was a little bit of that,

6:25

that sort of feeling out process, and

6:28

it took me about two good years. I

6:30

can start poking fun and giving him ship. You

6:32

know, I know because I was. I was talking

6:35

to you before you went to work over there, because I

6:37

remember that time because you obviously you went

6:39

from from working obviously with me, together

6:41

with all of our our brothers and sisters are

6:44

chopped, and then you got the opportunity to go work

6:46

with Gordon and I. We were all very excited

6:48

for you. We are still, but I think

6:50

we were all like, oh, what's what is

6:53

that dynamic gonna be like? Because

6:55

you can interview and you can talk to people,

6:57

and you can take a job, but this was a

6:59

big one. And you going and stepping into that

7:01

arena that was huge. And I gotta

7:03

tell you, brother, I am so proud of what you've

7:06

been able to do over there and what you're doing. It's

7:08

just it's it's beautiful. I mean, as you said,

7:10

the show unfortunately it didn't finish, but the

7:12

inspiration you're giving chefs

7:14

and inspiration that you're giving other

7:16

people is uh is

7:18

you know, I think we all do that on television, and I think

7:20

it's a great it's a great thing. Yeah,

7:23

you know, and one of the things that I Emily,

7:25

you know, you can totally relate

7:28

to this in this in the sense that you know, your

7:30

job is so multifaceted,

7:33

and you know, we as chefs try to

7:35

not become better businessmen and people that are

7:38

voices for our cuisine and now

7:40

we're philanthropists and we're doing all these different

7:42

things with the one

7:44

biggest difference I see between Master Chef

7:47

and Shopped and where I would hold

7:49

Shop would sort of step up the game, but

7:51

kind of the framework of the show doesn't

7:53

allow it is that we mentor a lot

7:56

on Master Chefs, and

7:58

the recent being is because these are amateur and

8:00

you guys are dealing with quote unquote

8:03

professionals and that's

8:05

that's that's for debate. But uh,

8:12

it depends, it depends. But but you're absolutely

8:15

definitely it's a it's a different type of a show.

8:17

But I do love that you guys do the mentoring

8:20

like that. And I mean, I think there are shows, there are shows

8:22

obviously on the food network where that does happen.

8:24

But it's absolutely it's it's absolutely true

8:26

that there's nothing better than mentoring somebody

8:28

and seeing them grow up. And when we saw it with you

8:31

know, you got this dishwasher who's a kid working

8:33

for you, and he's bust in his butt and you're like,

8:35

listen, why don't you come work guard mag for a little while,

8:37

and then we're gonna move them to the hot side. And then you

8:39

know, all of a sudden, what have you done? You made a cook, You

8:41

made a cook, you made a sous chef. You might have made a chef

8:44

out of that kid, And that, to me is something

8:46

that's really really great about our businesses. You

8:48

can work your way up and it's a beautiful

8:50

thing. I also I also think, you know, being not

8:52

a chef but in this business for over eight years working

8:54

with you and getting to know you around. Chefs

8:57

are generous type

8:59

of people, right like you give back. You cook

9:01

because you love it. You cook because you want to feed people.

9:04

And you know, other than mentoring,

9:06

I love that you Also you have a foundation right

9:08

that you can't you help hell the around Sanchez

9:10

foundation. Tell like, what's happening with that?

9:12

What are you guys doing with youth. How has it changed since

9:15

this whole thing has happened. Yeah,

9:17

well, you know, thank you for bringing up

9:19

the scholarship fun You see, also have a scholarship

9:22

fund. And the idea is that, you know, when

9:24

I started cooking, you know, back in the day, like Mark

9:26

and I, and I just thought that was a huge

9:29

disparity between Latinos

9:31

having leadership positions and kitchens.

9:34

And I didn't want I didn't want education

9:36

to be the crunch for the obstacle to

9:39

obtain those positions. So, you

9:41

know, as as we start

9:43

to reap the benefits our industry,

9:45

I wanted to make sure I didn't forget about how

9:49

how generous it's been. So I wanted to get back

9:51

and plant the seeds. So the crux

9:54

of it, the genesis of the scholarship

9:56

is we identify young Latino

9:58

Latino is from ages

10:01

one to five, give him a full

10:03

ride to uh I

10:06

SEC, which used to be the French Culinary Institute

10:08

in New York City, and they're exposed to

10:10

the best chefs and colleagues that will

10:12

enter with Mark and all everybody else.

10:15

And the idea is that they become eventual leaders

10:17

in the industry that that is.

10:19

That is a beautiful thing. And by the way, I

10:22

had the the you know, I'm

10:24

super proud of you in

10:26

in in in the in the book that

10:28

you wrote. First of all, i've

10:31

known you, okay, since it's

10:36

been a long time. Aroun and I know a lot about

10:38

each other. But I gotta tell you that I read your

10:41

book when you sent me the When you sent me

10:43

the copy of that book, I was I

10:45

was super excited to get it and I devoured

10:47

it in like three days. And I don't read very good yoke

10:49

Okay, so this is really tough for me, and

10:52

I want everybody to know that. I want

10:54

everybody to know, especially Scott Conan. It

10:57

was not written in crayon? Ah,

11:01

what does that mean? That's a little inside Okay.

11:03

Aside between

11:07

the brothers here, we have a nice little rapport

11:09

between the cooking chef brother

11:12

uh fraternity. We could call me let

11:14

me borrow your book because I didn't get one, you

11:17

know anything,

11:20

she can buy her own book. Um. Listen,

11:23

what I think was what I think it was great was really

11:25

knowing how much I mean, first of all,

11:27

I always loved too and I know you guys are really

11:29

close but I didn't know how close. And that book really

11:31

brought that through. But not only that is

11:34

I've always known you to be a gracious and such

11:36

a such a well, such a great rounded

11:39

person, and I thought it was you. But it has nothing

11:41

to do with you. It's all about your mother. She's the one who

11:43

beat it into you. I think. Isn't that what it come down

11:45

to? In the book woman

11:47

Man and she she got,

11:50

she made some great kids and really talked to you a

11:52

lot of stuff, and and the love she gave

11:54

you, the way she did it well, from what I read in the

11:56

book, I gotta tell you, last time I saw your

11:58

mom, I gave her a hug and I was like, you

12:00

know, I just felt felt more important.

12:02

And just so everyone knows, we're talking about a Run's book. Where

12:05

I come from. It's a memoir, right,

12:07

Yeah, it's a memoir. Yeah, it's basically,

12:10

uh an inspirational tale and also

12:12

a cautionary tale. You know, I wasn't always a

12:14

good boy, uh As

12:16

if you could imagine, I can't, I

12:18

can't. And

12:22

I had a lot of trials and tribulations. You know.

12:24

I dealt with divorce and there was

12:26

some spouse of addiction and tons of

12:28

depression and you know, losing my

12:30

father and having uncertainty, and I wanted

12:32

the book to be uh, just

12:35

some insight into it, you know, and and

12:37

and say, hey man, I'm not You're not the only you

12:40

know, young person out there dealing with it, you know

12:42

what I mean. We all go through our ship. And so

12:44

it was very It was a great perching

12:47

exercise. It was very third ceutic.

12:50

It was really awesome to do it. Well.

12:52

I think that goes that goes back to your conversation

12:55

about mentoring, because I think if

12:57

you're a young cook and you're struggling, and you

12:59

might be in a little bit of trouble, because a lot of cooks

13:01

are getting in trouble because that's where we end up in the

13:03

kitchen, right. But I think that book really

13:05

your your book, really it was inspiring

13:09

in the same way that you're mentoring on television.

13:11

Because somebody who might have a little bit of depression,

13:13

her parents are going through a divorce, so they're having

13:15

a little bit of a hard time. Reading your book

13:17

I think would give somebody the you

13:20

know, the the the energy or the want

13:22

to go out and fight and do it and make and make

13:25

it in this world. Yeah, Mark.

13:27

And then one of the things that I think,

13:30

Uh, my co running Steph Ferrari, who's

13:32

wonderful. She's contributing

13:35

writer and editor on life and Time

13:37

spelled Time like the Herb. She's

13:40

wonderful. And I

13:42

just I wanted a woman to co

13:45

write this book with me because women play such

13:47

a pivotal role in my life, from

13:49

my mom to my sister to my DIA's

13:51

two different chef makers I've had,

13:54

and uh, she did

13:56

such a phenomenal job and

13:59

I've One of the things that we also covered that I think would

14:01

be an interesting topic to talk about is the idea

14:04

that you and I Mark were there

14:06

at the inception of the celebrity chef.

14:09

You came, We came from being people

14:11

that were anonymous behind the scenes

14:14

to starting to get paid and

14:16

being faces of brands and etcetera.

14:19

You know, and that was a very poignant

14:21

time in our in our in our industry. Well,

14:23

I think it was. It was. It was unchartered

14:26

times. It was very very different because

14:28

it was like, you know, what what are we going

14:30

to? Um, you know, what's this

14:32

gonna look like in the future. And I think people are

14:35

still trying to figure out. I think you know your

14:37

your boy Emerald was probably the first real

14:39

guy. He was. Now, by the way, you guys

14:41

are practically related. You guys are you guys

14:43

are good friends. And I know that

14:46

for him, he was the he was

14:48

sort of the real he was the real he was the first,

14:50

he was the trailblazer. Let's say, right,

14:53

thing, but

14:57

you have you have to thank literally Emerald

14:59

and in Gordon and for that matter, forgetting

15:02

us paid. They literally have

15:04

set the benchmark on how

15:07

chefs are valued, how multi

15:10

what reach we have. And

15:12

I think that's really important. You

15:14

know, people are so interested

15:17

in the context of our lives outside the kitchen

15:19

now when that was never the case. Well,

15:22

no, I was just gonna say,

15:25

I was just gonna say that, you know what, during

15:27

this time of what's happening, Who's

15:30

who's who are people watching on the internet

15:32

right there watching chefs cook. They're watching

15:35

chefs, you know, give them advice on how

15:37

to cook beans, or how to use that block of

15:39

frozen beef at the back corner your freezer.

15:42

I mean, it's amazing to me that how, how

15:44

how our industry has just grown not

15:46

only just brand representation, but also right

15:49

now, it's come to a point where people are just

15:51

being like, you know, even though so many cooks and so many

15:53

chefs are out of work, which of course we feel

15:55

for all of those people. But if you go on on social

15:57

media and you look like every I mean all the

16:00

people, everybody's talking about what they're cooking at

16:02

home. Yeah, everybody's at home, and it's it's

16:04

pretty it's pretty interesting. But I think the one

16:07

thing that after all this is over with, I hope, I hope

16:09

that a lot of the world learned some lessons about,

16:11

you know what, what's happening

16:13

right now. And I think one of the things to me the

16:16

the people in the service industry,

16:19

the people that are farmers, the people that are

16:21

pulling the stuff out of the ground and

16:23

getting it to the market, and restaurant

16:26

workers and chefs and cooks. Look

16:28

how important economically

16:30

and obviously physically everybody needs

16:33

these people now the person stock in the shelves

16:35

that you know, I think before people were sort of looking

16:37

down on a lot of these professions. Now they're

16:39

the most important, but their essential workers now,

16:41

right that's how they've been categorized, which is what

16:43

they've always been. But you know, our society

16:46

doesn't really view them that way all of the time.

16:48

Well now now now I'm

16:51

now I'm excited because I think it's like, Okay,

16:53

look how important these people are. I think it's

16:56

super cool that this is actually happening

16:58

in the sense that it's going to bring it and to elevate

17:00

all those people. And I think that, you know, it's

17:03

it's it's all tied together and in

17:05

some way, and it's sort of it's it's

17:08

you know, I don't know, it's a lot of stuff

17:10

to no, no, no, I agree. I

17:12

mean, you know, we have our good friends over at Bolts

17:14

and Co. You know, Sarah Able and Full Balls.

17:17

You know, they're they're on the front lines with the Independent

17:19

Restaurant Coalition, you know. I mean,

17:21

and just some of these facts are startling.

17:23

You know, the restaurant industry employees

17:27

more people. The only people that employ more

17:29

people than the restaurant business is the federal government.

17:32

You know what I'm saying. We're talking about

17:34

eleven million people

17:37

and that's just restaurant employees

17:39

through our industry. But then think about, like you

17:41

just mentioned all the different outlets,

17:43

whether it's you know, the farmers

17:46

where it's the wine people, whether it's all the people

17:48

that help us, uh maintain

17:51

our restaurants in their livelihood. I mean, it's it's

17:53

scary stuff. Now I want to switch,

17:55

you know, I want to switch gears a little bit. I was

17:57

watching your instagram as we were just talking

17:59

about chefs are watching chefs instagrams

18:01

and whatnot, and and we've been doing a couple of things

18:03

together live where we carved the chicken together

18:06

the other day. But for Easter, you've made short

18:08

ribs. And I loved

18:10

watching that video, especially

18:12

when your hand went in and threw all those chilis right

18:14

right in there. You had so many chilis

18:17

in there, and it looked so good.

18:19

Uh so why did you choose Why did you choose

18:21

short ribs for Easters? That is that what you could

18:23

find here? Well? Yeah, to

18:26

be very available for you

18:28

around because exactly

18:30

no, you know what, it was crazy like, you know, because

18:33

we've been quarantined. One of the things I do in

18:35

the morning and I try to take do some

18:37

physical activity. So hold

18:39

on, I'll show you something cool. Oh are

18:43

you are you gonna? Are you? Are you demonstrating?

18:46

Await? Yeah, this

18:48

is this is swabby tail. Okay,

18:51

so so I don't know. Now

18:53

go now, we're looking for you. He's

18:55

he's he's bench pressing. Um, it looks

18:58

like the the laundering to church. Does

19:00

that what that is? Yeah? Yeah, yeah, So every

19:02

Mexican always uses swabby tail on their

19:04

laundry so we smell clean. So I'm

19:06

using this as a straight

19:09

up curl machine. Anyway.

19:11

You know the other thing I noticed in your video.

19:14

You know the other thing I noticed in your video up against

19:17

the wall, I saw a glance. You have a

19:19

row of cholula and all the different

19:22

flames. Are you are

19:24

you? Do you work with cholula? Or why do you have so

19:26

many lula in the in the house? Oh

19:29

man, that's an interesting question. I'm happy

19:31

that you brought that up. Mark. I

19:35

just want to go is my favorite

19:37

hot sauce around? Just put

19:39

it out there. It is the

19:41

perfect combination of flavor

19:44

and heat. I'm just throwing out You've

19:47

never said that before, but

19:50

it totally is. And yeah, so I

19:52

have a lot of my favorite little weapons.

19:54

I have my Caska cheese in the fridge.

19:56

I'll use that a lot, obviously. And

19:59

while we're you know, at

20:01

the end of the night, just to go to sleep. I take some cuss I

20:03

ort to keep you know, finished

20:07

a minute. These aren't brands that you might be working

20:09

with, are they buy? Any chance? I

20:11

don't know what you're talking about the

20:14

subject. Actually, now you know now that you are cooking,

20:16

you're cooking at home a lot more right, which you

20:18

know we always get that question. Just actually

20:21

cook at home and Mark doesn't as I'm sure you

20:23

do because you guys you love it. But is there

20:25

anything that you've learned during quarantine

20:28

that you may be about yourself

20:30

about cooking and greening? You thought you liked, you didn't

20:32

like any what's what's happening? Well,

20:34

you know it's interesting, Emily, you know. And I'll

20:37

ask you the question. Maybe you can answer to after I answer

20:39

your question. Okay, first of all, I'll ask you

20:41

a question and then i'll answer your mine, so

20:43

we'll get no.

20:47

I'm just saying someone that's outside

20:49

of the you know, you learned the chef

20:51

world, but you're not a chef. How have you

20:53

seen um, how

20:55

have you seen the industry? And

20:57

any one? Are the hopeful things that you have seen

21:00

during this time? Like? What are some positive

21:02

things? Because I've read some stuff as of

21:04

late, like you know, we're going to go to disposable

21:07

menus and now you know, as

21:09

a gradual process, you know, to

21:11

get us back into some sort of semblance

21:13

of order. And it's

21:16

to be interesting to hear what you have to say about it. That's

21:18

a very interesting question around. Um.

21:20

Yeah, I mean, I think it's definitely changed our industry

21:23

completely. Right. We we

21:25

come from a place where we want to always gather

21:28

and go out to dinner and eat, and now

21:30

we can't do that. So I think that what

21:33

I've what I've learned about I know, is that

21:35

our industry or like like I said,

21:37

some of the kindest people and

21:39

the most charitable people that we know.

21:42

So I think that the

21:44

restaurants like eleven Madison Park

21:46

and those high end restaurants that are now becoming

21:49

using all the vegetables and becoming essentially like

21:51

a grocery store. I think it's going to change

21:53

the way we view some of the restaurants.

21:55

But I also think that it's great that in this time

21:58

that they can kind of maneuver

22:01

what they do to help where

22:03

we are, which I think is important. I think a lot

22:05

of industries just stop and as

22:07

many restaurants that have sadly closed and will hopefully

22:09

reopen after. There's also a lot of them

22:12

have that have pivoted to kind of go with

22:14

the time that we have now, and I think that that's

22:16

really important. I think that it's a key

22:18

thing for for business to recognize

22:20

and to notice that we can be flexible and we can

22:22

change and continue to help the environment

22:24

what we're doing and the people that work with it. So

22:27

yeah, like sort of like give you some Jamie Jamie

22:29

b Sinet and UH and and Ken

22:32

Oranger. Have you followed their Instagram?

22:34

I think they're they're feeding all of Yeah,

22:36

every doctor in Boston right now. Those two guys

22:39

are just killing it up there. They've taken

22:41

their restaurants and they're like, just okay, we're

22:43

feeding everybody. I was, those

22:45

guys are amazing, I do.

22:48

I spoke with Michael Simon the other day and

22:51

you know, um taking this opportunity

22:53

obviously to connect with everybody, and he

22:55

bought up a very interesting point. He said

22:57

that through this time, it is is

23:00

most aware that we need to have UH

23:03

systems in place if this happens in the future

23:06

and it doesn't have to have a pandemic around

23:08

it. What happens if you have a long term

23:10

employee that has been that's

23:12

older, that got sick or

23:14

somewhat, you know what I mean, that's something that's the restaurant.

23:16

Forget about insurance and forget about

23:19

work scomp and all that. But what

23:21

can we do? You know what happens

23:23

if the gas goes off? You know,

23:25

you know what I mean, Like, what are the what

23:27

are the things? Is there a fund that we're dipping

23:30

some money into that that's our backup.

23:33

We gotta take care of each other. It's taking

23:35

care of each other, I think in a lot of ways. And

23:37

by the way, you mentioned Michael Simon, and I gotta tell

23:39

you he's doing the world dis service. I mean, every

23:42

night he's home and he's cooking,

23:45

and he's showing the world an easy, simple

23:47

recipe anybody can make. And

23:49

you know what I love about him, And his voice

23:52

is very soothing, his laugh, but

23:55

he's he's so soothing, but it also just

23:57

makes it so approachable. And

24:00

uh and and he's he's you're very much like

24:02

that. You're very much like that. I gotta

24:04

tell you. Filming me cooking dinner every night,

24:06

that's a that's a big commitment. He's been doing it every

24:08

night. Now I think he's up to like he must

24:10

be in the night or something making

24:12

dinner. Yeah, he's

24:14

doing you know, he's very dedicated,

24:17

like you are, market and just what I want to

24:19

sing your praises a little bit. I think watching

24:21

you cook, you have you're one

24:23

of the few chefs that has such a broad palette.

24:26

Uh, not only with your

24:29

life experiences, but the way you cook. I

24:31

think watching you cook, you strip things

24:33

down, you make it flavorful,

24:35

you make it easy to understand, and that's

24:37

one of the most one of the one

24:39

of the many beautiful things about you know, a

24:42

lot of people ask me sometimes they're like, you know,

24:45

how do you cook? How do you know what you're gonna cook? And I'm

24:47

like, I don't know. I don't know what I got, you know what I

24:49

mean. Like people are like, I gotta go to the store

24:51

and see what they have, and then I just you

24:53

know, I'm one of those people just let the ingredients

24:55

talk to me. I don't talk to them. They tell

24:57

me what to do, you know, And then and it's like,

24:59

you know, if that's that's what's And

25:02

it's also about balance and nutrition

25:04

and and and and textures

25:06

and and uh, you know, acidity

25:08

and sweetness and salt nous. I mean, there's

25:11

just so many things, but it's one of those

25:13

things that to me is just sort of natural.

25:15

I was born eating well and I've you know, grew

25:17

up obviously in Europe, so I got to eat really well

25:19

as a kid, and I it's just sort of that formed

25:22

my palette and I think that that I have

25:24

to be. You know, I was lucky, you know, spending

25:26

this summers in the south of France by my

25:29

grandmother's apron while she was cooking. It

25:31

was fantastic watching all that. You know. By

25:34

the way, I was gonna ask you. You know, we're talking about

25:37

about all everything people are doing now during

25:39

the time, but what is your who

25:41

who have you been following? Uh?

25:44

That might be unexpected

25:46

on Instagram or any of a social media outlets,

25:49

because I know a lot of people for their entertainment,

25:51

they're going through the social media to see what's going on.

25:53

But who who have you been following that you've

25:55

been maybe surprised at or um. I

25:57

have a great one that I just wanted to let

26:00

you know about. But for me, I'll tell you quite

26:02

real quick because Danielle Ballud. So

26:05

we love daniel Rights, but

26:08

the way he cooks at home, and

26:10

it's just because he's he's he's got his accent

26:13

and he's like he made, he made. He made a

26:15

chicken on Sunday night, which was it's

26:18

a boiled chicken in a pot, and it just seems

26:20

so simple. But he makes everything.

26:23

I feel so elegant. Fancy. He

26:25

was fancy. He's fancy. But he was

26:27

cooking shanks the other day and he just something

26:31

that you saw that too, right, It was just something

26:34

He's like John George, You're like, why do you

26:36

ever not look disheveled? And like they

26:39

always look together. I will say that

26:41

they're always put together. Very nice.

26:43

You and I go to have

26:45

two beers at a bar and we look

26:47

like yes,

26:50

and these guys are like looking

26:53

sharp and all I'm like, dude, what's

26:55

going on? Like

26:58

like tell us a secret? You know what I'm saying in

27:00

but no, I agree. You know, uh,

27:02

Danielle. To see him at home and

27:05

you know, do his thing. And also the recipes

27:07

that he's cooking very speak to his childhood, and I

27:09

think that's really what's cool about

27:12

this. You know, I'm not doing a good enough

27:14

job of cooking the recipes that I grew up

27:16

with. And I think, you know this next week

27:18

or two, I think I'm gonna go back to roots and

27:20

celebrate some of my mom's and my grandmother's

27:23

cooking. You can make the chicken wings from the book.

27:26

I would make some little book stuff just because we

27:28

need to get some people buying it. By the way, available

27:31

on Amazon and many different and you can actually

27:34

get the audible version. Wait,

27:37

did you read it? Did you read

27:40

book? No? Did you audible? Yes?

27:43

I had to order it. That

27:46

That was one of the toughest things I've ever had to do in my

27:48

life. Where did you do it? All

27:50

over? Because I was I was traveling, so

27:52

I have to go and jump in the studio in l A

27:54

and New Orleans and Chicago or

27:57

wherever I was at. So it

27:59

was tough. That's a lot of work I

28:01

have. So since we're talking about quarantine and you

28:04

guys both cooking, what is this question

28:06

is for both of you? Actually, what will you keep

28:08

doing once this is all over

28:12

that you're doing now that

28:14

you won't go right back? I'm

28:16

gonna start actually talking more product

28:18

in my house, and

28:20

I'm gonna also start cooking more

28:22

to my freezing and not taking that stuff

28:25

for grant. Right well, I'm going to try.

28:27

I'm going to try to get together with friends in real

28:30

life and not just on the telephone and watching

28:32

these But you did that before, I

28:34

did that before. But now, okay,

28:36

maybe now just trying to stay more connected to people.

28:39

I think, you know, right now, I think what am I gonna

28:41

do? I think I'm gonna just I'm gonna try

28:43

to take in all seriousness.

28:45

I think what I'm gonna probably do is look

28:48

at my life or look at my what I do

28:50

every day, and really start doing the things that

28:53

I want to do that feel important

28:55

and that are that are um you know, We're

28:58

life is precious. We're not here very along

29:00

on this big blue marble. Some people say, but

29:02

it's like, let's do the things. Let's let's

29:04

see our friends more often. Let's let's

29:07

not let you know, work always get

29:10

in the way. I don't have time. I don't have time. I gotta

29:12

like, let's stop, you know what I mean, Let's sit down

29:14

and have a meal together. Let's let's share

29:16

moments together. I think that's something that's really

29:18

important because right now we're we're

29:20

everybody's really missing that human connection

29:23

with friends, with family, our relatives, and

29:25

I just want to be able to be like, Okay, you know what

29:27

when we can get back together, Yeah, I want

29:29

to go meet you at ESCA and have a nice fish

29:31

dinner, you know what I mean, and see our good friend David

29:33

past Knack. That's that's that's what I want to

29:35

do. I want to get our friends together family.

29:38

You were saying something, em oh, I was just gonna

29:40

say. I mean, I have learned that I can actually

29:43

live with a lot less, right, Like I didn't

29:45

plan on being out here for

29:48

this long of a time, and um, I think

29:50

it's kind of refreshing. I'm gonna totally go back

29:52

and just get rid of the stuff that I don't

29:54

need, donate, and you know, it's kind of liberating

29:57

to be like, oh I can, I can really. Only

30:00

I'm not gonna, I know what you're gonna say. I'm not gonna repack

30:02

my suitcase any lighter

30:04

for when we travel, but in general,

30:06

that is what I'm doing. So I will be reminding her

30:09

that when we're traveling, brings that huge

30:11

suitcase and like, what's all this stuff you don't need

30:13

in the suitcase. Oh yeah, well,

30:15

I follow a site on Instagram which

30:18

all of you guys should follow called Facts and

30:20

Scientists. Facts and Science,

30:22

and it's one of these things where they just give you little nuggets

30:24

of information and they say that

30:26

women overpacked by sixty

30:29

percent on traveling

30:33

zero. You

30:36

know, we need options. I agree, it's

30:39

not wrong with it. It's not even that. But

30:44

in all those things that I only have like three three

30:47

pairs here now and I can live with it. So

30:49

I do think it's um it's been a kind of a

30:51

eye opening experience to be like, wow,

30:54

you don't need a lot. Yeah,

30:56

well, you know you brought something up interesting. Mark. You're

30:58

saying the idea of, you know,

31:01

how do we define ourselves? Right? Like, you

31:04

have an interesting narrative because you you were brought

31:06

up in Europe and you know people

31:08

in Europe, you know, you know they

31:10

work to live. You know,

31:13

we live to work in this country. We're

31:15

defined by our occupations. You

31:17

know, I do this and this,

31:20

this somehow gives me gratific

31:23

This gives me sort of of

31:25

presence in people's view out

31:27

there in Europe and they're living for

31:30

that month and a half vacanza

31:33

or holiday, you know what I'm saying. So

31:35

I think this whole opportunity, this whole

31:37

exercise, has taught us a little bit

31:39

of that. Yeah, because this this just

31:41

doesn't feel like a holiday right now.

31:44

But it's to your point, I think it's

31:46

taught you know, Luckily, if you still are

31:48

able to work, you're you're able to do that. But

31:50

for a lot of people, it's it's given an

31:52

opportunity to slow down a bit. Right

31:54

in America, you don't really take all

31:57

of that time to spend a lot of time at

31:59

home. You're always traveling or you know, whatever

32:01

life comes up. But now we're all forced

32:03

to kind of be with friends or family

32:05

or wherever you ended up, and you have a lot more time. And I

32:08

think it's that's one of the I guess,

32:10

you know, nice things about it is that

32:12

you can take a minute to slow down and read a

32:14

book and talk to those people you were always

32:16

going to call and never did. Yeah,

32:20

stop and smell the roses exactly. Now.

32:22

I want to ask you another very serious question

32:24

around it is I know that at the beginning

32:26

of this pandemic, this lockdown

32:29

that we've all been you know, social distancing. You

32:31

saw the news reports of everybody running

32:34

to the grocery store and getting a toilet

32:36

paper, and there was a lot of shortage of

32:38

toilet paper. I just want to ask you around,

32:41

do you have enough toilet paper? Actually,

32:44

what we're doing here at our house is that I'm

32:47

using I'm using some. We

32:50

wash it, we dried off, and then

32:52

I pass it to my uncle, to my deal then

32:55

he uses it after I'm done, and so it's

32:57

kind of recycling. It's actually very

32:59

green. It's brought you

33:01

very close. I can only imagine we

33:05

do. We know, we're good. We're good. We're good. I mean,

33:08

we're not hoard. We're not hoarding. You know what I'm

33:10

saying. We got we got a situation under

33:13

control, all

33:16

right. I was just wondering if you try to get a Charman

33:18

dealer. Really, he really wanted to ask

33:20

that question. I she was

33:22

trying to get. I said, it was ridiculous,

33:25

but you went and did it. Anyways, Yes,

33:28

thank you, Emily. That was thirty

33:30

seconds. We can't get back exactly. I'll get that

33:32

back. I'm gonna totally switch gears here. I want to talk about

33:34

tattoos just in general. You

33:37

have quite a few. Mark

33:40

Marco over here has zero. If

33:43

Mark was going to get a tattoo, what

33:46

do you think it would should be? First

33:49

of all, we all know who

33:51

would literally kick his ass, all right,

33:56

tattoos. It's

33:58

got tatted Pam.

34:01

Okay, well maybe Pam would be cool.

34:03

I know she's listening, but I

34:06

don't know for me personally, for you, Mark,

34:09

I think what would be really neat? You can never

34:11

go wrong with your kids names. Do

34:13

like a big old thing right

34:15

here, like like a cornucopia of

34:18

cornucopia and then you

34:20

have your kid's name shooting out of a cornucopia,

34:23

and then your wife right on the top. Oh yeah,

34:26

that's that's that's a good one

34:31

picture. No,

34:34

it's just like literally the old school

34:36

cornucopia. That is

34:39

the old school. It's like a it's

34:41

like a basket. It's like a basket

34:44

that represents the harvest in the bounty

34:47

and all these it's it's like a horse

34:49

horse. It's like a little cone

34:51

shaped basket and all these ingredients flow

34:53

from it. Kind of light this

34:58

This would be a cornucopia, but

35:01

it's you know, and have your your kid's names

35:03

and your wife and all that good stuff. That would

35:05

be the shape is like that snacky

35:07

was called the bugle. Yeah, I know what a shape

35:10

of corner copia is, but yeah,

35:12

I didn't get the reference. Okay, I got it. I got

35:14

it exactly. So

35:17

what do you make you your millennial? Oh

35:23

what am I making? I'm

35:26

not going I'm

35:28

not gonna. I'm not gonna reference to corner

35:30

copia, but I shall. Okay,

35:33

So I think what I'm gonna do.

35:36

I went to visit this farm this morning,

35:38

and let's put the rest mark because you know how much

35:41

this pisces you and me off? Uh

35:44

farm the table is not a genre, Okay,

35:46

dude, it's kind of your your responsibility,

35:49

and it's kind of been happening since the beginning.

35:52

That's what I always say to people, like where was it coming from

35:54

before? Exactly?

35:56

So it's like, yeah, dude, it's

35:59

like some you know, it's like when people say I have a

36:01

chef driven restaurant as opposed

36:03

to a dishwasher driven restaurant. You

36:05

know what I'm saying. Let's just figure

36:07

this out. So anyway, So I think

36:09

what we're gonna do here is we're gonna take some of these

36:12

uh beautiful squash blossoms

36:14

that were literally. You know, every farmer

36:16

will tell you like I just picked easy this morning,

36:19

right, like chefs and black I just cooked

36:21

this literally when you walked in the door. Right.

36:24

So I think what I'm gonna do is tough

36:26

tis with some guest fresco

36:28

and you know my favorite guest fresco. A

36:31

little bit of egg, some olive

36:33

oils and herbs, stuffed these

36:35

and lightly better than and fry them.

36:38

Okay, that would be at

36:41

evil evil. And

36:43

then maybe take some chicken

36:45

thighs and do sort of a little sasa

36:48

venida with some of these carra

36:51

tops. You know, Mark, you love the carra tops

36:53

to make like a sasaid or like

36:55

a little bit shimmy like a chim you

36:58

know, I always you know a lot of people don't

37:00

know that you can eat the carrattips. You can eat

37:02

thous you know. There's you know, and then there's

37:04

also that other thing that knows the tail cooking.

37:07

There's also to sprout. Right. You can

37:09

use older vegtions or

37:11

router to tutor or whatever that means.

37:15

Your router to the tutor, I

37:17

said, got it around

37:20

her dream is your dream

37:23

quarantine guest. Even

37:25

I know the rules, but I'm just saying, let's make

37:27

it up. Who do you want to have come over for

37:29

dinner? Anybody?

37:32

Uh, come over for dinner? Maybe stay or

37:38

is a PG not

37:41

just saying like come over and then leave

37:43

abruptly or maybe you

37:45

know, dessert or maybe

37:48

I would say what happens if if I mean

37:50

you're obviously with with theo madio, But what

37:52

happens if you had to have one

37:54

other person that was not a family member quarantined

37:57

with you right now? I mean besides me

37:59

and the course of course, well

38:02

you know what it would be. Honest. I don't want another chef,

38:04

as to all my chef brothers and sisters

38:06

out there. No, I want somebody

38:08

that's going to bring some some some new

38:11

colors, some fabric to our conversation.

38:13

So definitely a musician, because a musician

38:16

could bring a guitar and then we

38:18

can kick it after I cook, we

38:20

can say out in the backyard and we

38:23

can jam out. You know what I'm saying. Um,

38:26

there's a couple of musicians I really love. There's

38:28

a young guy out of Seattle name Alan Stone

38:31

who I really loved his stuff. Um,

38:35

I mean my buddy Shaky Graves is

38:37

unbelievable. Uh, he's out

38:39

of Texas and he helped me on my book

38:41

tour in Texas. Yeah. So

38:44

just a musician, like an awesome musician.

38:46

I'd love to

38:48

speaking of musicians. You you live

38:51

in Nola of New Orleans, correct

38:53

most of the time. What do you miss most

38:55

about it? I miss I missed my

38:57

home, I mean obviously, but

39:00

I just missing I missing

39:02

the old school architecture. I

39:04

missed walking down in the French Quarter. I missing

39:07

all these buildings that have

39:09

you know, our three hundred years old and

39:12

you know, we're dealing with this pandemic and

39:14

it you know, we allays we took for granted

39:16

that they that those buildings

39:18

have stood the test of time, you

39:21

know what I mean. So that's kind of what I miss.

39:24

You know, Yeah, I

39:27

miss you too. I miss you. I wish I wish

39:29

we were going to have dinner tonight together. I

39:31

would love some of those zucchini squash

39:34

blossoms. They look delicious. But

39:36

I want to thank you for being my first guest

39:39

on Food three sixty Live

39:41

during quarantine. I want to really really be happy

39:43

that you were You were my first guy, and

39:45

and it's it's you know what I decided I wanted

39:48

to do this, and I'm gonna keep doing it because it's

39:50

great to see people, and it's great to talk about stuff

39:52

and and just see what everybody's up to. Man. Yeah,

39:54

And first of all, let me just say

39:57

to you, you know, when we've

39:59

seen each other personally, I gave you

40:01

a lot of crap. And the reason that I

40:03

was giving you crap this because I want, I

40:05

respect, and I love you so much and

40:07

I wanted to be able to just spend

40:10

time with you and support you. So

40:12

the fact that we're able to make this happen is

40:15

so special to me. You know that, right, And

40:17

Emily, I think the world of you.

40:20

I think the world of Pan, your lovely

40:22

kids, Campbell and Callen and everybody

40:25

you know to me familia, okay,

40:28

and I think about you. I

40:30

wouldn't have wanted it all right better first

40:33

time? All right, brother, thank you so

40:35

much, love you man, Thank you very much

40:38

you. I appreciate you. I love y'all. Bye bye

40:40

by