# Master Chef Nick DiGiovanni On Getting Violated by Gordon Ramsay, Exposes Logan Paul Cheating?!

An episode of [Impaulsive with Logan Paul](https://invisiblenetwork.ai/podcast/1442164847), 12 Nov 2024, 1 h 28 min.

Audio: https://podtrac.com/pts/redirect.mp3/pscrb.fm/rss/p/mgln.ai/e/441/claritaspod.com/measure/prfx.byspotify.com/e/traffic.omny.fm/d/clips/e73c998e-6e60-432f-8610-ae210140c5b1/acd3f8a1-3824-4e5f-ab92-b4b300f0cf57/1c34d694-94b9-4db5-b7fa-b4b301277e61/audio.mp3?utm_source=Podcast&in_playlist=f4ff3c4f-5606-4c61-9c5a-b4b300f0cf7a

The world’s most famous MasterChef Nick DiGiovanni joins the boys to discuss Gordon Ramsay cussing him out, Logan Paul cheating during MrBeast’s $1M challenge, Rizzler’s undeniable aura, cooking the world’s largest chicken nugget & cake pop, crying over a medium rare steak, eating a butterfly, why he doesn’t cook for his girl, where to find the best pizza on earth & more… SUBSCRIBE TO THE PODCAST ► https://www.youtube.com/impaulsive Watch Previous (xQc On Being Richer Than MrBeast & iShowSpeed, Sued By Ex-Girlfriend for $10M, Logan vs. Ludwig) ► https://www.youtube.com/watch?v=issJej_o8KU&t=2782s ADD US ON: INSTAGRAM: https://www.instagram.com/impaulsiveshow/ Timestamps: 0:00 Welcome Nick DiGiovanni! 💥 2:58 How Nick & Logan Met?! 🤔 5:13 $2M Tuna! 🐟 11:05 Why Is Nick Not A Douche? 😂 13:01 Dining in the Dark?! 🌚 16:18 Youngest MasterChef Finalist EVER?! 👨🍳 16:50 Rizzler Vs Costco Guys…? 🍪 18:24 Gordon Ramsay Cussing Him Out! 😡 22:57 Passing Gordon Ramsay in Subscribers! 📈 25:48 Making Chocolate From Scratch?! 🍫 28:00 50 Course Dinner?!!?! 🍱 30:20 Favorite Food & Restaurant?! 🦪 34:32 10/10 Burger Collab?! 🍔 36:55 How Nick Created His Own Major at Harvard! 📚 43:09 Why He Rarely Cooks for His Wife! 🤨 45:18 Japanese & Mexican Food! 🇯🇵 🇲🇽 49:38 Crying Over A Steak?! 🥩 56:01 Why Logan Likes Private Chefs! 🔪 1:00:51 Tom Brady & Jayson Tatum Collab! 🏈 1:05:06 Why Nick HATES Airplanes! ✈️ 1:14:25 Logan Paul CHEATING in MrBeast Challenge?! 🧐 1:18:46 Food World Records! 🍗 1:22:14 Best Pizza in USA?! 🍕 PLEASE NOTE Impaulsive is a significant break from the typical content viewers have come to expect from the vlog channel & we could not be more proud and excited to watch this unfold and grow. Please be advised that we will be exploring a wide variety of topics (some adult-themed) and our younger viewers (and their parents) should be advised that some topics will be for mature audiences only. See omnystudio.com/listener for privacy information.

## Transcript

[0:00] Speaker 1: Ladies and gentlemen it's nick the giovanni yeah when gordon
[0:03] Speaker 1: ramsay is in your ear yelling at.
[0:04] Speaker 2: You stupid cow i only got really yelled at one
[0:07] Speaker 2: time i just remember the way he started it was you.
[0:09] Speaker 3: You told you how to cook a corpse.
[0:13] Speaker 2: One of our recent videos we trained a bunch of
[0:15] Speaker 2: rats to be able to cook because they're one of
[0:16] Speaker 2: the smartest species in the world and we made ratatouille
[0:18] Speaker 2: with these rats which was pretty cool so you didn't
[0:20] Speaker 2: run out on purpose i know that for a.
[0:22] Speaker 1: Fact that was probably the moment in my life where
[0:24] Speaker 1: i felt the most stupid I mean, look, I felt
[0:28] Speaker 1: stupid a lot.
[0:29] Speaker 3: Where's the best pizza on the planet in your eyes currently?
[0:33] Speaker 3: Currently for me, it's... What you're saying is offensive right now. Okay.
[0:37] Speaker 2: So the chef that trained Gordon actually is named Marco
[0:40] Speaker 2: Pierre White. He's pretty intense. Apparently he made Gordon cry.
[0:42] Speaker 2: And I think he said, I did not make Gordon cry.
[0:44] Speaker 2: That was his choice. He chose to cry. Where are
[0:55] Speaker 2: you guys headed later, by the way?
[0:56] Speaker 1: Jimmy invited us to go, well, me, but we're going
[0:59] Speaker 1: to bring Mike anyways, to go to, he's doing like
[1:02] Speaker 1: a Halloween haunted house.
[1:04] Speaker 2: Like the little brother. No, he's actually my big brother.
[1:07] Speaker 3: No, not since you had the kid. Do you want
[1:09] Speaker 3: to know really why he brings me along places?
[1:12] Speaker 2: Tell me.
[1:14] Speaker 3: I bring the boom. That's what we do. Okay.
[1:19] Speaker 2: We, all right.
[1:22] Speaker 3: I'm sorry for that outburst. It's all right. Okay.
[1:26] Speaker 4: Hmm.
[1:27] Speaker 2: Have we started?
[1:28] Speaker 3: Oh, yeah, I think so. I think so.
[1:29] Speaker 2: I mean, I guess we could probably start on your cue.
[1:33] Speaker 2: What should I say?
[1:34] Speaker 3: I think you just did it. Yeah, we're started.
[1:36] Speaker 2: Oh, good. Yeah, I'll do an intro for you.
[1:38] Speaker 3: Okay.
[1:38] Speaker 2: All right. This guy to my right, right here, ladies
[1:41] Speaker 2: and gentlemen, this is Nick. I don't think we started.
[1:45] Speaker 2: What do you mean?
[1:45] Speaker 3: Yeah, we did. No, these are the best parts. Everyone
[1:48] Speaker 3: loves them.
[1:48] Speaker 2: Yeah, but Nick, you're making me nervous.
[1:50] Speaker 3: Why?
[1:50] Speaker 2: I didn't do anything.
[1:51] Speaker 1: I know.
[1:51] Speaker 2: It's the way you look, bro.
[1:52] Speaker 3: Oh, yeah, me too.
[1:53] Speaker 2: Look at him. You're a gorgeous human. That's better. All right.
[1:57] Speaker 2: Ladies and gentlemen, it's Nick DiGiovanni.
[2:01] Speaker 3: Hold on.
[2:01] Speaker 2: Did I say that right? DiGiovanni? Ladies and gentlemen, ladies
[2:06] Speaker 2: and gentlemen.
[2:08] Speaker 3: Dude, just shut the podcast down.
[2:10] Speaker 2: He's nervous.
[2:11] Speaker 3: No, we've just been doing this show too long, bro.
[2:14] Speaker 3: So many people have passed us. It's over, dude. If
[2:17] Speaker 3: you're still watching, man, please just hit that unsubscribe button.
[2:20] Speaker 2: Please. Please.
[2:21] Speaker 3: Tap out. Give yourself a fucking. It's done, dude.
[2:25] Speaker 2: Ladies and gentlemen, it's Nick the Giovanni. Yeah. Thank you.
[2:28] Speaker 1: This guy to my right was on Forbes 30 under 30.
[2:32] Speaker 1: He was the youngest finalist in MasterChef history. He's broken
[2:36] Speaker 1: multiple Guinness World Records with Gordon Ramsay. And he's got
[2:40] Speaker 1: a YouTube channel for cooking with over 20 million subscribers
[2:44] Speaker 1: on it.
[2:44] Speaker 2: Dude, you're amazing. Thank you. Anything to say about being amazing?
[2:49] Speaker 2: I got nothing.
[2:50] Speaker 3: You also forgot some other stuff.
[2:52] Speaker 2: Oh. No, I just wanted to qualify him a little bit.
[2:54] Speaker 1: I kind of just took the top few people don't
[2:57] Speaker 1: know you because the first time I met you was
[3:00] Speaker 1: kind of recently.
[3:01] Speaker 2: Super recently. In Mr.
[3:02] Speaker 1: Beast's Million Dollar Influencer Box Challenge.
[3:06] Speaker 2: Yep. And, dude, I was like, who is this good-looking guy?
[3:10] Speaker 2: I hate him, right? Because, you know, that's the alpha
[3:14] Speaker 2: coming out of me. I get it. I was like, man.
[3:15] Speaker 2: But then I started talking to you and I was like, Oh,
[3:18] Speaker 2: I love him. Can I tell you something? I didn't
[3:20] Speaker 2: know that we'd get along either myself. Really? When I
[3:22] Speaker 2: met you, I was like, I've told so many people now.
[3:24] Speaker 2: I'm like, Logan's the nicest guy. Dude, I've been bragging
[3:27] Speaker 2: about you. When we got partnered up, I was like, yes, dude.
[3:31] Speaker 2: Kai was upset. He wanted to be your teammate. I
[3:34] Speaker 2: did want to be Kai's teammate at one point.
[3:35] Speaker 1: But I thought, Nick, at the end, I thought in
[3:38] Speaker 1: that last challenge, it's funny because obviously if you haven't
[3:40] Speaker 1: seen the Mr.
[3:41] Speaker 2: Beast's video, A.
[3:42] Speaker 1: That's crazy because it had 250 million views. But we
[3:46] Speaker 1: had made it very far.
[3:48] Speaker 3: Yes.
[3:48] Speaker 2: Final eight, right? We slept over, so we were there.
[3:51] Speaker 2: We were there there.
[3:52] Speaker 3: Yeah.
[3:52] Speaker 2: I mean, we slept over, which was not fun. I
[3:55] Speaker 2: had a fitness tracker on zero minutes of sleep that night. Oh,
[3:57] Speaker 2: you just slept at all? Zero minutes of sleep. Dude,
[3:59] Speaker 2: you were also the only one by the door. I
[4:01] Speaker 2: felt like you were guarding the whole group. Air conditioning.
[4:03] Speaker 3: Oh. You run hot? Yes. Same.
[4:06] Speaker 2: I put my room 60, 62, so air conditioning right
[4:09] Speaker 2: by the door. I was worried someone would wheel me
[4:11] Speaker 2: out during the night, but I was like, I got
[4:12] Speaker 2: to risk it. That's cold.
[4:13] Speaker 3: That's frigid, bro.
[4:14] Speaker 2: That is freezing, Nick. Let's talk about it. Did you
[4:16] Speaker 2: have a.
[4:17] Speaker 3: Did your parents allow you to touch a thermostat when
[4:19] Speaker 3: you were a kid?
[4:20] Speaker 2: No, my dad was super intense about it, actually.
[4:22] Speaker 3: Was it a hot house or a cold house?
[4:24] Speaker 2: It was usually whatever you didn't want it to be. Because,
[4:27] Speaker 2: you know what I mean?
[4:29] Speaker 3: Hot in the summer, cold in the winter.
[4:31] Speaker 2: No, we were not supposed to touch it.
[4:33] Speaker 3: Got it. So when you get your own place, now
[4:35] Speaker 3: it's time to rebel. I'm turning this into a meat locker.
[4:38] Speaker 2: I don't know about meat locker, but I just... Dude,
[4:40] Speaker 2: 62 degrees.
[4:41] Speaker 3: That's cold.
[4:41] Speaker 2: That's meat locker. But you know when you set it to...
[4:43] Speaker 2: It's just like cooking like an oven, right? When you
[4:45] Speaker 2: set the oven to something... And then, well, this doesn't
[4:49] Speaker 2: really make that much sense. I'm just not even going
[4:51] Speaker 2: to go there. Everything you do in life, you should
[4:54] Speaker 2: relate it back to cooking. I was like, I'm not
[4:57] Speaker 2: going to start this. It's not going to work.
[4:58] Speaker 1: Yeah, but that box challenge was really cool because we
[5:02] Speaker 1: got to meet a lot of people that we just
[5:04] Speaker 1: didn't know.
[5:05] Speaker 2: And you were one of them.
[5:06] Speaker 1: I walked away thinking like, dude, I'm glad I've fostered
[5:08] Speaker 1: that relationship with Nick.
[5:10] Speaker 2: Who I really enjoyed. I totally agree. It was a
[5:12] Speaker 2: lot of fun. Yeah. We started small talking. You were
[5:14] Speaker 2: telling me about tuna. I was like, this dude knows
[5:16] Speaker 2: a lot about tuna. Yeah, too much almost.
[5:18] Speaker 3: No, no, no.
[5:18] Speaker 1: Because you made whole videos about cutting a really expensive
[5:22] Speaker 1: tuna in Japan.
[5:23] Speaker 2: Big bluefin tuna.
[5:25] Speaker 3: Is Otoro the highest level of tuna rating?
[5:29] Speaker 2: So it's not about the rating. It's the different cuts
[5:31] Speaker 2: in the tuna.
[5:32] Speaker 3: Oh, it is. That's different sex. See, I want to
[5:34] Speaker 3: preface this before we even start this part. As we
[5:37] Speaker 3: said earlier, normally these food conversations are limited. I get
[5:39] Speaker 3: about 15 seconds. And then it's got to go back
[5:41] Speaker 3: to wrestling.
[5:42] Speaker 2: Because you love food. I know you love food.
[5:43] Speaker 3: I'm obsessed with food, bro. And today I feel like
[5:45] Speaker 3: I have pretty good permission from my boss and the
[5:49] Speaker 3: Illuminati by proxy to have these food-related conversations. So, okay.
[5:54] Speaker 3: So what part of the tuna is Otoro from?
[5:56] Speaker 2: Well, so the belly, right? So a tuna has three
[6:00] Speaker 2: different parts. Otoro, chutoro, and akami is the lean tuna.
[6:03] Speaker 2: The bright, beautiful kind of reddish color that you see.
[6:08] Speaker 2: So yeah, you have a taste for finer things.
[6:11] Speaker 3: Otoro, for sure. About, what's it like, pay like $ 23
[6:14] Speaker 3: a piece for it. It's expensive. But it's so worth it.
[6:16] Speaker 2: Because there's not so much of it in the tuna.
[6:18] Speaker 3: Right.
[6:18] Speaker 2: But yeah, in a really nice big tuna, you'll have
[6:21] Speaker 2: one cut, you know, of that beautiful fatty. Because what
[6:25] Speaker 2: it is, is just like Wagyu. It's like that perfect
[6:27] Speaker 2: marbled fat. in between intramuscular fat, right. It is what
[6:30] Speaker 2: happens in Wagyu. So it's like, this actually helps explain
[6:33] Speaker 2: it really well. So Wagyu has intramuscular fat, which means
[6:36] Speaker 2: fat between the muscle. And that's why there's spotted stuff
[6:39] Speaker 2: between the little bits of muscle in the, in the Wagyu.
[6:41] Speaker 2: Same idea with, with, um, See.
[6:44] Speaker 3: We could go, like, disturbingly deep, which we're not going through.
[6:47] Speaker 2: I actually do want to dive into this tuna thing.
[6:49] Speaker 2: I think tuna's fascinating.
[6:50] Speaker 3: So are we going to go all the way to
[6:51] Speaker 3: marbling score? Because we can go to marbling score if we.
[6:53] Speaker 2: I mean, I think that might be above... Yeah, it is.
[6:56] Speaker 2: I think that's above his... No, because he tells me
[6:57] Speaker 2: all about the marbling score.
[6:58] Speaker 3: We did. I got him a 12. In Vancouver. He
[7:02] Speaker 3: had a 12 Wagyu.
[7:03] Speaker 2: Okay. No one's going to know what we're talking about.
[7:05] Speaker 3: Somebody will.
[7:06] Speaker 2: Okay.
[7:07] Speaker 1: So technically it was like an A6 Wagyu. Like you
[7:10] Speaker 1: hear about A5 Wagyu. What we had in Vancouver was
[7:13] Speaker 1: like A6. He was kind of big up.
[7:15] Speaker 2: He's making that up.
[7:16] Speaker 3: It doesn't exist for sure. Yeah.
[7:18] Speaker 2: I spent $ 2, 000 on a piece of meat. No, no, no.
[7:20] Speaker 3: But it was a 12. He brought the no sprint certificate.
[7:24] Speaker 3: Like it was an actual 12, but A6 is not real.
[7:26] Speaker 3: That's not a real thing.
[7:27] Speaker 2: That's not real.
[7:28] Speaker 1: But you were diving into this tuna and you were
[7:30] Speaker 1: telling me how expensive tuna can get in Japan and
[7:32] Speaker 1: how they're so particular about the type of tuna that
[7:35] Speaker 1: hits some of their market.
[7:36] Speaker 2: It's really intense, right? Because even the top tuna sellers,
[7:40] Speaker 2: there's one guy called the Tuna King. Do you guys
[7:42] Speaker 2: need to close that? It is kind of cold. Well,
[7:45] Speaker 2: he likes it.
[7:45] Speaker 3: It's like 60-62 in here.
[7:46] Speaker 2: It's on its way down to 62. Is it? No,
[7:50] Speaker 2: it's fine. I run hot as well. This is too
[7:53] Speaker 2: cold for you guys.
[7:53] Speaker 3: No, I love it. I have a sweater on.
[7:55] Speaker 2: So there's a guy called the tuna King in there
[7:58] Speaker 2: and I've, I've gotten to meet him a couple of
[8:00] Speaker 2: times and he's like sort of the top dog in
[8:02] Speaker 2: the tuna, tuna purchasing space, but he picks who he
[8:05] Speaker 2: sells his tuna to. So if you don't do good
[8:08] Speaker 2: things with his tuna at your restaurant, you're not buying
[8:10] Speaker 2: his tuna.
[8:11] Speaker 3: And they have that once annual auction. What was the
[8:14] Speaker 3: highest tuna that ever sold? It was like 2.3 million
[8:17] Speaker 3: or something like that.
[8:18] Speaker 4: Yeah.
[8:19] Speaker 2: Yeah. Something crazy. I don't know the exact number, but
[8:21] Speaker 2: it was.
[8:21] Speaker 3: That's the same price, ironically, about the same price as
[8:24] Speaker 3: the Otani home run ball.
[8:26] Speaker 2: Wow.
[8:26] Speaker 3: Wow. Which one would you rather take, a giant tuna
[8:29] Speaker 3: or a Otani home run ball?
[8:31] Speaker 2: Oh, I might take the tuna.
[8:33] Speaker 3: No way, Nick.
[8:33] Speaker 2: No way. I might take the tuna.
[8:35] Speaker 1: Anyways, we started talking about this tuna. I was like, bro,
[8:37] Speaker 1: I like this kid. Then we just started shooting shit.
[8:40] Speaker 1: And we got to the cooking challenge. You and I
[8:43] Speaker 1: had somehow made it into the final 10, which at
[8:45] Speaker 1: that point is like half odds, half strategy.
[8:48] Speaker 2: And you were like, yo, do you want to team up?
[8:50] Speaker 1: And I'm like, I don't know, bro, because, you know,
[8:52] Speaker 1: Jimmy is going to pin us against each other. And
[8:54] Speaker 1: people thought I rigged the game because you, the top chef,
[8:57] Speaker 1: ended up as my partner for the cooking challenge.
[8:59] Speaker 2: No, we were just having fun in there. And we
[9:01] Speaker 2: wanted to team up. I was so happy you were
[9:02] Speaker 2: my partner. It was great. Because I got to see
[9:04] Speaker 2: you do what you do best. My element.
[9:08] Speaker 1: I realized quickly why you had 20 million subscribers. And now, dude,
[9:11] Speaker 1: I was telling you, my algorithm, especially shorts, Nick D,
[9:15] Speaker 1: Nick D, Nick D.
[9:16] Speaker 3: Yeah.
[9:16] Speaker 2: Look at that.
[9:18] Speaker 3: Do you have a lot of beef in the cooking world?
[9:20] Speaker 3: Are there chefs that you would want to take?
[9:23] Speaker 2: There's a lot of actual beef, like literal, the food, right?
[9:26] Speaker 2: But in terms of the beef, beef, terrible joke.
[9:29] Speaker 3: No, no, that was good.
[9:30] Speaker 2: You guys just laughed.
[9:31] Speaker 3: No, yeah, no, I did, I did. I was laughing
[9:34] Speaker 3: on the inside.
[9:34] Speaker 2: We'll cut it like it was funny. But what do
[9:36] Speaker 2: you mean?
[9:37] Speaker 3: Like, okay... You know, like for him, for example, you know, he,
[9:42] Speaker 3: he's like the alpha guy. Like somebody steps to him, like, Oh,
[9:46] Speaker 3: beat you, beat you up.
[9:47] Speaker 2: Right.
[9:48] Speaker 3: Sure. For you, like, is there like, do you see,
[9:50] Speaker 3: do you, do you appreciate all other chefs workers or
[9:53] Speaker 3: somebody that you're kind of like, damn bro. Like if
[9:55] Speaker 3: I went head to head with him, I could be
[9:56] Speaker 3: him right now.
[9:57] Speaker 2: I think there's always going to be competition in anything.
[9:59] Speaker 2: I think competition is fantastic. Right. I'm not trying to
[10:02] Speaker 2: give like the, the basic political answer, but I do
[10:04] Speaker 2: think it's one of those things that makes you wake
[10:06] Speaker 2: up just a little bit earlier. If you have a
[10:08] Speaker 2: couple of people out there that keep you on your
[10:09] Speaker 2: toes all the time. So yeah, I'm sure there's a
[10:12] Speaker 2: couple of people out there that, but at the same
[10:14] Speaker 2: time where I think we're really focused on trying to grow, not,
[10:17] Speaker 2: not past the food space, but just like really tried to, uh, to,
[10:22] Speaker 2: to do all sorts of different things and not always
[10:24] Speaker 2: just super strictly food. Right. And so that's why we
[10:27] Speaker 2: experiment with like kind of bigger ideas and bigger videos now.
[10:29] Speaker 2: Like we just, um, one of our recent videos, we,
[10:33] Speaker 2: we trained a bunch of rats to be able to
[10:36] Speaker 2: cook because they're one of the smartest species in the world.
[10:38] Speaker 2: And we literally train these rats to be able to
[10:40] Speaker 2: do different things. And we made ratatouille with these rats,
[10:43] Speaker 2: which was pretty cool. And like, that's not cooking really, right?
[10:46] Speaker 2: But it's like totally different and it's fun. So I'm
[10:48] Speaker 2: trying to break outside the food space a little bit
[10:50] Speaker 2: on that front or the cooking space. I'm trying to
[10:53] Speaker 2: break outside the cooking space a little bit and go bigger.
[10:56] Speaker 2: But yeah, I think it's like, there are definitely like
[11:01] Speaker 2: names that come to mind of like different competitors in
[11:03] Speaker 2: this space, but I think everyone's pretty respectful with each other.
[11:05] Speaker 2: You are obviously so successful at what you do. What
[11:08] Speaker 2: you do is also cool.
[11:10] Speaker 1: You're like six foot two and you're extremely good looking.
[11:12] Speaker 2: Why are you so nice and not a douche?
[11:17] Speaker 1: Yep.
[11:19] Speaker 2: Why do you think? I don't know. You're a sweetheart.
[11:21] Speaker 3: Is it your upbringing?
[11:23] Speaker 2: Yeah, maybe. Yeah, my parents are super strict and I
[11:27] Speaker 2: have three brothers, three younger brothers. So we all keep
[11:30] Speaker 2: each other in check a little bit because the first three, boom, boom, boom,
[11:33] Speaker 2: we're consecutive.
[11:34] Speaker 3: And you're from Boston originally?
[11:36] Speaker 2: Grew up in Rhode Island.
[11:37] Speaker 3: Oh, sorry, sorry. From Providence and you live in Boston now.
[11:39] Speaker 2: So I grew up in a small, you know, the
[11:42] Speaker 2: smallest state in the country. And so, you know, probably
[11:46] Speaker 2: that helps. It's quieter. It's like more low key. But yeah,
[11:49] Speaker 2: you know, I have a great... I was lucky. I
[11:51] Speaker 2: had a great family.
[11:52] Speaker 3: Rhode Island gets no respect.
[11:54] Speaker 2: Rhode Island's the best.
[11:55] Speaker 3: Zero.
[11:55] Speaker 2: Rhode Island's the best.
[11:56] Speaker 3: Do you ever hear the way Rogan talks about state?
[12:00] Speaker 3: He calls Connecticut the drive-thru state because there's no reason
[12:04] Speaker 3: to stop.
[12:04] Speaker 2: What do you call Rhode Island?
[12:06] Speaker 3: It's just so small.
[12:08] Speaker 2: It is small, Nick. That's fine.
[12:10] Speaker 3: No, it is fine. Of course it's fine. But it's like,
[12:13] Speaker 3: you know when you want a girl to think that
[12:15] Speaker 3: you're hot, but she calls you cute? It's just not
[12:19] Speaker 3: really what you were going for. Do you know what
[12:21] Speaker 3: I'm saying? No.
[12:23] Speaker 2: Of course you don't, bro, because they call you hot.
[12:27] Speaker 3: Yeah, I'm sure. Yeah.
[12:28] Speaker 2: But can I just say, I think, but Rhode Island's
[12:32] Speaker 2: the ocean state. We just talked about tuna for a while.
[12:35] Speaker 2: There's a lot of tuna from Rhode Island. I guess
[12:37] Speaker 2: maybe more from Massachusetts. But it's a great, it's a
[12:40] Speaker 2: beautiful state. I don't mind about it. I don't mind
[12:43] Speaker 2: it being small.
[12:44] Speaker 3: If you really repped your state, wouldn't you have gone to,
[12:46] Speaker 3: isn't Johnson and Wales in Rhode Island? And you went
[12:49] Speaker 3: to CIA.
[12:49] Speaker 2: I almost went to cooking school. I didn't go to
[12:51] Speaker 2: cooking school, though. I did like a little boot camp there.
[12:53] Speaker 3: Oh, got it.
[12:54] Speaker 2: But I just, I went to college and then I just.
[12:58] Speaker 1: See, that's what I'm really curious about because, like, Cooking
[13:02] Speaker 1: in general, there's an art.
[13:04] Speaker 2: It's an art. It's an art. What you do is
[13:06] Speaker 2: like artistic. It involves all your senses, if you think
[13:09] Speaker 2: about it.
[13:11] Speaker 1: Right?
[13:11] Speaker 2: Think about it. Let's break it down. Put it together.
[13:13] Speaker 2: Let me put this together. Okay. List out the senses
[13:16] Speaker 2: for me and I'll tell you where it happens. Okay.
[13:18] Speaker 3: Smell.
[13:19] Speaker 2: Smell. I mean, come on. You're smelling things all the time.
[13:22] Speaker 2: You want to make sure something's not getting burnt. You know,
[13:24] Speaker 2: that's easy.
[13:25] Speaker 3: Touch.
[13:26] Speaker 2: Obviously, just touching the food. You're feeling things all the time,
[13:28] Speaker 2: moving pans around.
[13:28] Speaker 3: Sight. Sight.
[13:29] Speaker 2: Sight. Yeah. I've cooked blindfolded before. You cooked blindfolded today
[13:34] Speaker 2: in your challenge. But it helps to have sight. Taste?
[13:39] Speaker 2: Taste all the time. You're supposed to taste all throughout cooking,
[13:41] Speaker 2: of course, and then when you finish, that's the best.
[13:43] Speaker 2: And the last one, the ability to see ghosts?
[13:46] Speaker 3: I think you might have missed that one.
[13:48] Speaker 2: You might have been confused. What's the fifth one? Oh, hearing. Yeah.
[13:54] Speaker 2: Explain yourself. How do you hear it? I mean, being
[13:56] Speaker 2: in the kitchen, it's amazing. You can tell if and
[14:00] Speaker 2: when something's done sometimes probably just by, I mean, I
[14:03] Speaker 2: can sort of almost feel it now and hear it
[14:05] Speaker 2: by just, if I close my eyes, I can listen.
[14:08] Speaker 2: And if something's sizzling in a certain way, I'll know
[14:11] Speaker 2: if it's done. Also, here's a cool thing. You know
[14:14] Speaker 2: the raindrop? The raindrop sounds in a movie I heard
[14:17] Speaker 2: are made with just sizzling bacon in a pan.
[14:19] Speaker 3: Have you ever watched that before? How they do it?
[14:23] Speaker 3: All the sound effects are so interesting. Isn't that cool?
[14:26] Speaker 3: How they make it all. There's like behind the scenes stuff. Now,
[14:29] Speaker 3: you need all of those to cook. But recently, I
[14:33] Speaker 3: know we're all over the place, but maybe it's fun.
[14:35] Speaker 2: I don't know.
[14:36] Speaker 3: Recently, I tried one of those places where you take
[14:38] Speaker 3: away one of the senses while you eat. Blindfolded. They
[14:42] Speaker 3: call it like dining in the dark.
[14:43] Speaker 2: I haven't done this. It works. It does.
[14:46] Speaker 3: It really, it really does work. So you, you actually,
[14:50] Speaker 3: they actually blindfold you outside of the restaurant and they,
[14:54] Speaker 3: they lead you to your seat. They don't want you
[14:56] Speaker 3: to have any kind of perception or understanding or thought
[14:59] Speaker 3: around what the space around you is like whatsoever.
[15:02] Speaker 2: That's crazy.
[15:02] Speaker 3: So they lead you in. If you have to pee,
[15:04] Speaker 3: you raise your hand, they bring you to the bathroom,
[15:05] Speaker 3: then they take your blindfold off. They come back, you knock,
[15:08] Speaker 3: they grab you.
[15:08] Speaker 2: And it works.
[15:10] Speaker 3: It really does heighten your other senses when you take
[15:15] Speaker 3: away one of those senses because I think it eliminates
[15:17] Speaker 3: some of that brain activity and it diverts it to
[15:20] Speaker 3: one of the other senses.
[15:23] Speaker 1: If you can't see for some reason, it's actually really
[15:26] Speaker 1: hard to tell what you're eating.
[15:27] Speaker 3: Oh, that was a problem. One of the foods they
[15:30] Speaker 3: gave us was soup. You know how hard it is
[15:32] Speaker 3: to eat soup?
[15:33] Speaker 1: Yeah.
[15:33] Speaker 2: Why is that? I'm not a big soup fan.
[15:36] Speaker 3: Really?
[15:36] Speaker 2: I bet you can make it.
[15:37] Speaker 3: Sure.
[15:38] Speaker 2: I mean, soup is fun in the winter maybe once
[15:40] Speaker 2: in a while.
[15:41] Speaker 3: Not gazpacho.
[15:44] Speaker 2: It's okay. Yeah, sure. I don't love gazpacho either.
[15:47] Speaker 3: I hate it. It's cold.
[15:48] Speaker 2: Yeah, yeah, yeah. I just find soup to be boring. See,
[15:52] Speaker 2: this is what I don't understand. You didn't go to
[15:54] Speaker 2: cooking school. No. So how do you know how to
[15:56] Speaker 2: cook so well? Well, just same thing. Family growing up.
[16:01] Speaker 2: So I had two great grandparents that I got to know,
[16:03] Speaker 2: two great grandmothers on my dad's side. One passed away
[16:06] Speaker 2: when she was 99. One passed away when she was 101.
[16:08] Speaker 2: And the one that lived to 101 cooked a lot
[16:12] Speaker 2: and really well. So I got to watch her a bunch.
[16:15] Speaker 2: And then I got to watch my dad's mom, who
[16:16] Speaker 2: was also fantastic in the kitchen. And then MasterChef after college.
[16:21] Speaker 2: MasterChef was crazy. MasterChef was crazy. Youngest finalist in history.
[16:25] Speaker 2: It was really fun.
[16:27] Speaker 3: Yeah?
[16:27] Speaker 2: Were you scared of Gordon Ramsay? When I went in
[16:30] Speaker 2: there a little bit, but also... I don't get really
[16:34] Speaker 2: that nervous by meeting anybody. It doesn't matter who it is.
[16:36] Speaker 2: I'm just sort of like, you know, cause when you
[16:38] Speaker 2: meet anybody, you guys know this, you meet anybody and
[16:40] Speaker 2: you're sometimes just like, you see this huge personality online
[16:43] Speaker 2: or on TV or whatever. And then you meet them
[16:44] Speaker 2: and you're like, Oh look, you know, the six foot,
[16:47] Speaker 2: he's just a six foot two regular guy. There is
[16:49] Speaker 2: truth to that.
[16:50] Speaker 1: But there are sometimes some people like the Rizzler, for example,
[16:54] Speaker 1: who like you meet these people and it's just like,
[16:57] Speaker 1: I understand like why you are you.
[17:00] Speaker 5: Aura dude no no he's a hater he's not i'm
[17:02] Speaker 5: not a hater i'm just i'm an appreciator of of
[17:05] Speaker 5: the opposing viewpoint i'm a i'm a fan of big
[17:08] Speaker 5: aj and big justin yeah bro to me to me
[17:10] Speaker 5: two people that actually bring the boom far outweigh someone
[17:13] Speaker 5: who in my eyes doesn't bring he doesn't bring the.
[17:16] Speaker 1: Same level that's insane have you seen this bro jimmy
[17:18] Speaker 1: fallon was just a guest on risler show.
[17:22] Speaker 3: Whatever, dude.
[17:23] Speaker 2: By the way, he does bring the booth as well.
[17:26] Speaker 3: Did the Rizzler come up at the same time?
[17:28] Speaker 2: Yeah, bro. Yeah, they're all in the same. Yeah, and
[17:30] Speaker 2: he's independent. He's an independent artist. I'm just going to
[17:33] Speaker 2: let this play out. I didn't want to interrupt.
[17:35] Speaker 3: No, because I don't really have anywhere to go with it.
[17:36] Speaker 3: I just think about what AJ and Big Justice have
[17:39] Speaker 3: done for the economy, for corporations like Costco. Like, what
[17:43] Speaker 3: is the Rizzler's true economic effect, Ben?
[17:47] Speaker 2: Dude, honestly, how dare you? How dare you?
[17:49] Speaker 3: I'm asking you a critical question. You're just providing sentimental upset.
[17:54] Speaker 2: Nah, bro.
[17:54] Speaker 1: Have you seen that face? I met the Rizzler in
[17:56] Speaker 1: real life. I met the Rizzler in real life. And
[17:58] Speaker 1: the amount of aura that guy has, it's tangible. It
[18:01] Speaker 1: affected everybody in the room. I seen a tweet saying like,
[18:06] Speaker 1: I'm tired of these fake celebrities. First of all, what
[18:09] Speaker 1: makes a real celebrity? I'm tired of these fake celebrities
[18:11] Speaker 1: taking over. And it was a picture of like the Rizzler.
[18:13] Speaker 1: I'm like, man, you clearly never met the Rizzler.
[18:16] Speaker 3: He kind of reminds me of Tony Soprano.
[18:18] Speaker 2: Yeah.
[18:19] Speaker 3: And just like a strange.
[18:20] Speaker 2: I have no opinion on this.
[18:23] Speaker 1: So wait, you're telling me when Gordon Ramsay is in
[18:26] Speaker 1: your ear yelling at you.
[18:27] Speaker 2: You smell like wet bed sheets. Yeah, let's do that.
[18:32] Speaker 3: You're an idiot sandwich.
[18:34] Speaker 2: Pretend you're him for a second. This Beef Wellington is horrible.
[18:37] Speaker 3: You're horrible.
[18:38] Speaker 2: You're a horrible person.
[18:39] Speaker 3: Your eyes.
[18:40] Speaker 2: I wish you didn't have them. Do you have a
[18:41] Speaker 2: better British accent?
[18:43] Speaker 3: Scottish. Who taught you how to cook? A corpse? Fuck you, mate.
[18:49] Speaker 3: Bring it back to the arsenal. I don't know. What
[18:54] Speaker 3: do they say? Like, this porridge tastes like dog meat.
[18:58] Speaker 2: I think that your content itself, the words you said
[19:01] Speaker 2: were better, but your accent is better. All right, give
[19:04] Speaker 2: me the words. There's something about his eyes.
[19:07] Speaker 3: Your eyes, mate.
[19:08] Speaker 2: They're lying to all.
[19:09] Speaker 3: Now I'm... So....
[19:12] Speaker 2: So I only got really yelled at and reamed out
[19:15] Speaker 2: one time. And it was, it was, I do remember it.
[19:19] Speaker 2: I just remember the way he started. It was, he
[19:22] Speaker 2: said you, and he was standing on this balcony and
[19:25] Speaker 2: he said it like that. It was just very intense.
[19:27] Speaker 2: And what had happened was he had told everybody to
[19:29] Speaker 2: stop cooking for a second. And I didn't hear him
[19:31] Speaker 2: because when I cook, I get locked in sometimes. Right.
[19:33] Speaker 2: We were goofing around cooking and I was kind of
[19:35] Speaker 2: messing around more when I cook, cook, I get locked
[19:38] Speaker 2: in and I was locked in. I wasn't paying attention.
[19:42] Speaker 2: I didn't hear. So I kept cooking. He stopped the
[19:44] Speaker 2: whole room and he just must've yelled at me for
[19:46] Speaker 2: probably a minute. Maybe it was like a minute and
[19:48] Speaker 2: a half.
[19:48] Speaker 3: I don't know.
[19:49] Speaker 2: I got bright red. just kind of stood there and
[19:51] Speaker 2: looked at him for a while. And then he stopped.
[19:53] Speaker 2: And I think everyone just felt bad for me. It
[19:55] Speaker 2: was almost sort of like sad. Cause I was just
[19:57] Speaker 2: like this little guy, little kid at the time. How
[19:58] Speaker 2: old were you? Well, I w I was old enough.
[20:00] Speaker 2: Like I was like old enough to get yelled at.
[20:02] Speaker 2: Certainly like 20, I don't know, 20, 22, maybe still
[20:07] Speaker 2: very young.
[20:07] Speaker 3: Yeah.
[20:07] Speaker 2: I was young because everyone else in the room was
[20:09] Speaker 2: probably over, over 35, 40. Right. So I was, yeah,
[20:14] Speaker 2: I was.
[20:14] Speaker 3: Young, but what were you getting, what were you getting
[20:16] Speaker 3: reamed for?
[20:17] Speaker 2: Just not listening enough. Like he said, like, I've, I've
[20:20] Speaker 2: been telling you guys for X amount of time, stop cooking.
[20:23] Speaker 2: you know, when I tell you to stop cooking, stop,
[20:25] Speaker 2: you stop cooking, all this stuff, yelled at me for,
[20:27] Speaker 2: and he just kind of put me back in my
[20:29] Speaker 2: place for a second. And then I, you know, and
[20:30] Speaker 2: then it kind of cooled down. He explained what he
[20:32] Speaker 2: needed to explain, which probably took less time than he
[20:35] Speaker 2: actually spent yelling at me. And then we kept cooking,
[20:38] Speaker 2: but it was just kind of like humiliating. Right. Cause
[20:40] Speaker 2: for the rest of the day, I had my tail
[20:41] Speaker 2: between my legs and I was just sort of like.
[20:43] Speaker 1: Does he feel bad now that you're like a internet
[20:46] Speaker 1: cooking superstar?
[20:47] Speaker 2: We just passed him on YouTube. Like that's what I'm saying.
[20:50] Speaker 2: Two days ago. Like you essentially sunned him.
[20:52] Speaker 3: Congrats, dude.
[20:53] Speaker 2: Well, and I'm only saying that, by the way, because
[20:55] Speaker 2: we had a whole campaign, like, subscribe to Catch Gordon, whatever.
[20:58] Speaker 3: Oh, oh. And it worked.
[21:00] Speaker 2: Yeah, I mean, he knew about it, too. He mentioned it.
[21:02] Speaker 2: I got to go back and judge one of the
[21:04] Speaker 2: episodes of MasterChef last season. He mentioned it to me.
[21:07] Speaker 2: And he, I mean, he's cool. He's so cool.
[21:09] Speaker 3: Well, you've gotten to spend a lot of time with
[21:12] Speaker 3: him off the show, because you guys have done a
[21:13] Speaker 3: bunch of challenges together.
[21:14] Speaker 2: Yeah, he's great.
[21:15] Speaker 3: Is there any, what's, like, something that no one would
[21:18] Speaker 3: ever suspect about him that you know.
[21:21] Speaker 2: And You know what I think is super cool that
[21:23] Speaker 2: I will say is just like it's the classic case
[21:25] Speaker 2: of somebody who he goes around the room. He knows
[21:27] Speaker 2: everybody's name. He asks how your family is. He asks,
[21:29] Speaker 2: you know, meeting as many people as he meets, he
[21:32] Speaker 2: might not remember every single detail. I don't think it
[21:34] Speaker 2: would be possible, but he actually seems like he cares
[21:37] Speaker 2: what he's hearing and when he's talking to you. Last
[21:39] Speaker 2: time he came and shot with us, he walked in
[21:42] Speaker 2: the room. I remember my camera guy went over to
[21:44] Speaker 2: try to mic him and he's like, hold on, hold
[21:45] Speaker 2: on for a second. He just sat down on the
[21:47] Speaker 2: counter and we must have talked for like 20, 25 minutes,
[21:49] Speaker 2: just like the two of us hanging out. Talking, asking
[21:52] Speaker 2: me how I'm, how I'm doing, how my parents doing, how,
[21:54] Speaker 2: cause he's met them and my family and all that stuff.
[21:57] Speaker 2: And so he's just nice. He's a cool guy.
[21:59] Speaker 3: So, so a lot of times when you meet, was it,
[22:03] Speaker 3: is it kind of similar to not to compare the two,
[22:05] Speaker 3: but like meeting Logan and having like a completely different
[22:08] Speaker 3: like idea based off of what people say about them.
[22:10] Speaker 3: And then you meet him and you're like, wow, he
[22:11] Speaker 3: actually is a really.
[22:13] Speaker 2: Yeah, I mean, if I'm being totally honest with you guys,
[22:16] Speaker 2: I thought I would like Logan probably less than I
[22:18] Speaker 2: thought I would like Gordon Ramsay because you have a
[22:21] Speaker 2: lot of stuff that.
[22:22] Speaker 3: People go after you online.
[22:23] Speaker 2: Yeah, for sure. And I don't believe everything I see
[22:25] Speaker 2: on the internet, unlike I think a lot of people
[22:27] Speaker 2: in the world. They just see anything and they're like, oh,
[22:30] Speaker 2: that happened, right? And I think we know a lot
[22:32] Speaker 2: of the time it comes out that something may have
[22:34] Speaker 2: not happened or just someone made something up, right? But
[22:37] Speaker 2: the internet's a tough place to live, as you guys know, right?
[22:39] Speaker 2: But I think... Yeah, I think Gordon, I just thought
[22:43] Speaker 2: was going to be a little bit meaner in real life.
[22:45] Speaker 2: And he just was not mean at all. There's a
[22:46] Speaker 2: lot of like nuance to this stuff.
[22:48] Speaker 1: And then once you factor in like the entertainment content
[22:51] Speaker 1: side of things, like, like entertainment is entertainment. And sometimes
[22:54] Speaker 1: like being mean, especially on a chef show is, is amazing.
[22:57] Speaker 1: I also think it's so cool. You're probably the most successful,
[23:01] Speaker 1: like whatever that means person to come off of master chef.
[23:05] Speaker 1: And you did it with this internet uprising because, because
[23:08] Speaker 1: you have this passion. this, this artistry of cooking that
[23:11] Speaker 1: you like, and then you turn it into content. But
[23:14] Speaker 1: when did that journey start? Cause you've got to be
[23:17] Speaker 1: one of the biggest cooking channels on YouTube.
[23:19] Speaker 3: Yeah.
[23:20] Speaker 2: Uh, I think we're, yeah, that's our next goal is
[23:23] Speaker 2: we're going to try to just for fun, just we're
[23:25] Speaker 2: trying to get this world record most subscribed. I think
[23:27] Speaker 2: the most subscribed channel has like 30 million. It's an
[23:31] Speaker 2: ASMR channel.
[23:32] Speaker 3: Where's that?
[23:33] Speaker 2: Is that on? I think it might be him.
[23:35] Speaker 3: Zach Choi. Yeah.
[23:36] Speaker 2: Yeah. I don't know him, but I think it might
[23:38] Speaker 2: be his channel.
[23:39] Speaker 3: I mean, he's great. He's fantastic as well. Yeah.
[23:41] Speaker 6: Yeah.
[23:41] Speaker 2: Yeah. The videos are cool. But I think, I think
[23:45] Speaker 2: it was probably just a little bit after MasterChef. I was,
[23:47] Speaker 2: I was back in Boston experimenting. TikTok blew up. TikTok,
[23:52] Speaker 2: not for me. I'm just saying TikTok went crazy as a,
[23:54] Speaker 2: as a platform.
[23:55] Speaker 3: And then.
[23:56] Speaker 2: I just started making fun videos on there, and then
[23:58] Speaker 2: it just kind of rolled into something bigger that you just,
[24:01] Speaker 2: I'm sure you guys get it, right? When you start
[24:03] Speaker 2: making videos, there's like an art to it that you
[24:05] Speaker 2: kind of fall in love with eventually, and it becomes
[24:07] Speaker 2: like you, I don't know about you, maybe you guys are,
[24:10] Speaker 2: you were.
[24:10] Speaker 3: Oh, he does. I mean, my, what?
[24:12] Speaker 2: Do you love the art of making content? Because every
[24:14] Speaker 2: time I talk to you, you're just complaining about it.
[24:16] Speaker 3: Okay, well, I'll explain. So outside, this is, I love this, right?
[24:21] Speaker 3: And I do a show on YouTube called The Night Shift,
[24:22] Speaker 3: which has had varying levels of success over the years.
[24:26] Speaker 3: In my eyes, if you don't evolve, you'll eventually look
[24:29] Speaker 3: at the craft as mundane. At first, yeah, for sure.
[24:32] Speaker 3: When I first started doing them, now I feel almost
[24:34] Speaker 3: obligated to my audience, which I don't have a problem with,
[24:37] Speaker 3: but you do need to evolve the craft. The thing
[24:38] Speaker 3: I really wanted to ask you about on your side
[24:41] Speaker 3: is whenever I talk to people that want to be creators,
[24:44] Speaker 3: the The thing I always tell them, but which also
[24:48] Speaker 3: ends up being the biggest risk, because listen, there's a
[24:50] Speaker 3: bunch of cheat codes out there. If you want to
[24:52] Speaker 3: blow up right now, go say some fucked up shit.
[24:54] Speaker 3: Go talk about politics, talk about religion, make fun of somebody,
[24:57] Speaker 3: say some messed up stuff. You can get a bunch
[24:59] Speaker 3: of followers easy, right? But to truly go into a
[25:04] Speaker 3: niche space and truly dedicate yourself to it completely, especially
[25:08] Speaker 3: as a man, especially a space like cooking, right? there's
[25:12] Speaker 3: a little bit of risk there. When you first started
[25:15] Speaker 3: making your videos, were they 100% focused on food the
[25:19] Speaker 3: entire time since the get?
[25:20] Speaker 2: Since the start, yeah.
[25:21] Speaker 3: Got it.
[25:22] Speaker 2: It was cooking, yeah. But it morphed from sort of
[25:24] Speaker 2: like basic, simple cooking all the way into sort of
[25:27] Speaker 2: these bigger, crazier ideas, you know?
[25:29] Speaker 3: The way I've always looked at it with the niche
[25:31] Speaker 3: thing is, You're either you'll with like the, the overall
[25:35] Speaker 3: stuff in general stuff, you can have like a pretty
[25:38] Speaker 3: solid audience. You do this, you do that. And like,
[25:40] Speaker 3: it kind of goes with you with the niche stuff.
[25:42] Speaker 3: You're either going to fail or you're going to be
[25:43] Speaker 3: the biggest thing in the world. Totally. You know what
[25:45] Speaker 3: I'm saying? Like it's, it's, it's kind of one or
[25:46] Speaker 3: the other, but it's tough.
[25:48] Speaker 2: I'm sure you had a video that popped off that
[25:51] Speaker 2: kind of early.
[25:51] Speaker 3: Yeah.
[25:52] Speaker 2: Skyrocketed your career. Yeah. We had one that was making
[25:54] Speaker 2: chocolate from scratch, like fresh. I started with fresh cacao pods,
[25:58] Speaker 2: the fruit. And I'm sure you guys now have seen
[26:00] Speaker 2: that online maybe at some point, but at first no
[26:02] Speaker 2: one had seen that online. It was not just, it
[26:04] Speaker 2: wasn't really done. And then we, we got these pods,
[26:07] Speaker 2: which are really hard to get. Ecuador is probably the
[26:10] Speaker 2: number one go, go to place to get cacao. We
[26:13] Speaker 2: got these pods. We made chocolate. I kind of made
[26:14] Speaker 2: it like in a sort of hacky way. And it
[26:16] Speaker 2: was filmed horribly because I didn't understand how to use
[26:18] Speaker 2: my camera and the lighting and all this stuff, but
[26:20] Speaker 2: it worked and it was cool and it was intriguing.
[26:23] Speaker 2: And then after that, it just, you know, I just
[26:26] Speaker 2: saw a little success there and it was just so
[26:28] Speaker 2: much fun. And I just, I think every day after
[26:30] Speaker 2: that for like a year, I must've made it at
[26:32] Speaker 2: least one video. That's how you have to do it.
[26:35] Speaker 3: Definitely.
[26:35] Speaker 2: Just keep, just keep, yeah, you just put in the
[26:37] Speaker 2: reps essentially.
[26:38] Speaker 3: Yeah.
[26:38] Speaker 2: But you're a relatively like new, like creator, correct? four
[26:44] Speaker 2: years now, maybe? Bro, that's insane. The amount of success
[26:47] Speaker 2: you've reached in four years is wild.
[26:48] Speaker 3: Yeah, it's a lot of subs.
[26:49] Speaker 1: Have you been pleased or disappointed at all by anything
[26:53] Speaker 1: involving this YouTube life?
[26:55] Speaker 2: It's stressful, for sure. I mean, we have an awesome team.
[26:58] Speaker 2: It's a very small team. I saw a video a
[27:00] Speaker 2: while back where you were telling some guy that you
[27:03] Speaker 2: have a super small team. I remember you went like
[27:05] Speaker 2: that with your fingers and said, we're locked.
[27:06] Speaker 3: No, they're here.
[27:07] Speaker 4: Yeah.
[27:08] Speaker 2: They're literally here, plus manager Jeff, and that's it. Yeah,
[27:10] Speaker 2: I remember you said that, and... I thought that was
[27:13] Speaker 2: cool because it's just the same way that I am
[27:14] Speaker 2: is like we have a nice small core team. I
[27:16] Speaker 2: get really sort of bothered when there's a bunch of
[27:18] Speaker 2: people spread all over the place and it's just sort
[27:20] Speaker 2: of a mess. And you need to trust like this
[27:22] Speaker 2: small group of people and then all be on the
[27:24] Speaker 2: same page. And then I think once you have a
[27:26] Speaker 2: team so big that you start not knowing people's names
[27:29] Speaker 2: or you just don't, then it's hard to tie it
[27:33] Speaker 2: all together, right? So I like having a small team. Um,
[27:37] Speaker 2: but YouTube is stressful. I'm definitely just every day that
[27:39] Speaker 2: goes by more and more and more and more stress.
[27:41] Speaker 3: What's your, what's your output? How often your cadence?
[27:44] Speaker 2: We, well, we put long videos out every two weeks,
[27:47] Speaker 2: but it's, you know, a lot of them now would
[27:48] Speaker 2: take four days to shoot or like this upcoming video
[27:51] Speaker 2: we're doing, we're traveling to six different places around the world.
[27:54] Speaker 2: Hong Kong, Mumbai, Dubai, um, uh, like I think New York.
[27:59] Speaker 2: And then, um, we went to Copenhagen, like it's just
[28:02] Speaker 2: crazy for one video or one video. And that's insane.
[28:05] Speaker 3: And that one's not out yet.
[28:06] Speaker 2: No, but it's just visiting all these craziest restaurants all
[28:09] Speaker 2: around the world.
[28:09] Speaker 3: Where did you go in Copenhagen?
[28:11] Speaker 2: Alchemist.
[28:12] Speaker 3: You went? Yeah. Okay. So I've had, I've done the experience,
[28:16] Speaker 3: not Copenhagen, but they did a pop-up, a $ 10, 000 plate
[28:19] Speaker 3: pop-up at the Super Bowl.
[28:20] Speaker 2: Oh yeah. I didn't spend that much.
[28:22] Speaker 3: Well, you, I mean, first of all, you can get
[28:25] Speaker 3: into Alchemist. People can get into Alchemist. That's not, it's
[28:29] Speaker 3: not a reservation that you can make.
[28:30] Speaker 2: That's why we went. It sells out in three seconds.
[28:32] Speaker 3: It's insane.
[28:33] Speaker 2: Guess how long the meal took?
[28:34] Speaker 3: How long?
[28:35] Speaker 2: Guess. Take a guess, Logan. I guess a week. For dinner. No, no, no, no.
[28:39] Speaker 2: For dinner. Two hours. For dinner. Four hours. A week.
[28:43] Speaker 2: A week. That was your guess?
[28:44] Speaker 3: It's a long dinner. Never had a week-long supper.
[28:47] Speaker 2: I don't know. What if it was... What if they
[28:49] Speaker 2: didn't prepare it? Eight hours. So you just sat there
[28:52] Speaker 2: for eight hours? Full eight hours. 5.45 p.m. to 1.45.
[28:55] Speaker 3: Craziest thing that they gave you.
[29:00] Speaker 2: I ate a butterfly.
[29:01] Speaker 3: The freeze-dried butterfly scared the shit out of me.
[29:04] Speaker 2: Rabbit tartare. Like, raw rabbit sashimi. Raw rabbit. This is wild.
[29:12] Speaker 3: Did they give you that backlit, like... cream that you
[29:16] Speaker 3: you scraped off with a cracker and it had like
[29:18] Speaker 3: a backlight to it.
[29:20] Speaker 2: Oh yeah yeah that was good yeah yeah yeah um
[29:22] Speaker 2: also they gave us a glow-in-the-dark drink which was pretty
[29:25] Speaker 2: cool um like they turned off all the lights and
[29:27] Speaker 2: then there was just a glow-in-the-dark drink that was pretty
[29:28] Speaker 2: sweet honestly it was crazy 50 courses eight hours.
[29:31] Speaker 3: Tell them what do you know a movie is based
[29:33] Speaker 3: on is it the menu yeah so for anybody no
[29:36] Speaker 3: way anybody who's seen.
[29:37] Speaker 2: The what honestly it was just kind of like even
[29:39] Speaker 2: standing outside it was kind of creepy and then there's
[29:41] Speaker 2: like this one moment where where you go into a
[29:44] Speaker 2: room and there's just this girl sitting there and she
[29:46] Speaker 2: doesn't say any words and she's kind of dancing around
[29:48] Speaker 2: and like looking at you and then she all of
[29:51] Speaker 2: a sudden has a bucket of paint and she just
[29:52] Speaker 2: like takes the brush and just eats the paint and
[29:55] Speaker 2: you're like, what the hell is going on right now?
[29:56] Speaker 2: And then she gives you a bucket of paint. It's edible.
[29:58] Speaker 2: And you just paint the walls and like, have fun for.
[30:00] Speaker 3: Like, was the, was the, was the environment there immersive? Yeah.
[30:04] Speaker 3: The restaurant. Cause when I, when I went, they had
[30:06] Speaker 3: like screens everywhere that geisha is like, it was real,
[30:09] Speaker 3: but the, the butterflies, it.
[30:10] Speaker 2: Blew my mind.
[30:11] Speaker 3: I had some, I had trouble with.
[30:12] Speaker 2: But it, Oh no, I had no problem. I I'll
[30:14] Speaker 2: try anything like that. Any food. I will try it once.
[30:17] Speaker 2: I'll try it once. It blew my mind. But anyway,
[30:19] Speaker 2: it just, yeah, it just, do you have a favorite
[30:21] Speaker 2: restaurant in the world?
[30:22] Speaker 1: Yeah.
[30:24] Speaker 2: My favorite restaurants are the ones that are just like
[30:26] Speaker 2: genuinely just the ones that are not fancy. I like
[30:29] Speaker 2: to eat pretty quickly too. Like go in, have a
[30:31] Speaker 2: great meal, have some fun and then get out. Like
[30:33] Speaker 2: I don't like sitting there for too, too crazy long. Um,
[30:37] Speaker 2: as I've grown older and matured that that's what I prefer.
[30:39] Speaker 3: So you don't like the gastro stuff?
[30:42] Speaker 2: I just don't like super long meal.
[30:43] Speaker 3: I don't love, I don't love them either. Cause do
[30:46] Speaker 3: you remember where you went in Dubai?
[30:48] Speaker 2: Um, we haven't gone yet. It's Oceano. It's like in
[30:50] Speaker 2: the aquarium.
[30:50] Speaker 3: Cause there's a place there called Tresson studios as well,
[30:53] Speaker 3: which is number 11 right now. Okay. The top 50. Yeah.
[30:56] Speaker 6: It's an Indian inspired, um, menu, but, And it's phenomenal.
[31:02] Speaker 6: Absolutely phenomenal. So me going to Alchemist is for my subscribers.
[31:08] Speaker 6: That's because I know it's going to be crazy for
[31:10] Speaker 6: the video. I would not go myself for an eight-hour
[31:13] Speaker 6: or six-hour, whatever it takes if you're just eating a
[31:15] Speaker 6: really fast meal.
[31:16] Speaker 2: I wouldn't do it.
[31:17] Speaker 3: So gun to your head right now. Favorite restaurant? Or
[31:20] Speaker 3: even what food are you going to eat? Hey, guess what?
[31:23] Speaker 3: You're going to the afterlife today, buddy. With the Rizzler.
[31:25] Speaker 2: Probably some real... I don't even know who that is.
[31:27] Speaker 3: You have to go with him. Who's the Rizzler?
[31:29] Speaker 2: He was the guy we were talking about earlier.
[31:30] Speaker 3: Aura.
[31:30] Speaker 2: A lot of aura. I don't know who it is.
[31:32] Speaker 2: Jimmy Fallon just did his show. Show him.
[31:34] Speaker 3: Show him the thing. Okay. What?
[31:35] Speaker 2: He does this. Scratches his chin? Yeah.
[31:40] Speaker 3: And he's famous for it. Yeah, yeah, yeah.
[31:42] Speaker 2: Wow. Good for him.
[31:43] Speaker 3: What food?
[31:46] Speaker 2: Seafood. I just grew up in New England, so just
[31:48] Speaker 2: like nice crudo, maybe some raw oysters, some good fish,
[31:51] Speaker 2: like some raw fish, sashimi, probably just some fresh, good seafood.
[31:55] Speaker 2: Maybe clam chowder, like a nice, simple seafood. I love oysters,
[31:59] Speaker 2: but I have to be honest with you.
[32:01] Speaker 1: Okay. The thought that like they're pretty much hit or
[32:05] Speaker 1: miss is a little scary.
[32:07] Speaker 2: What does that mean? Like, man, you have to be honest, bro.
[32:10] Speaker 1: If you order oysters, there's a 30% 3% chance they're
[32:15] Speaker 1: not going.
[32:15] Speaker 2: To be good and taste too fishy.
[32:16] Speaker 3: Well, it depends where you go, right?
[32:17] Speaker 2: You've got to know where to order them. I like oysters.
[32:22] Speaker 2: Don't go to a random restaurant where they just have
[32:25] Speaker 2: one type of oysters on the menu and order those
[32:28] Speaker 2: oysters because that's not what they're focused on. That's not
[32:30] Speaker 2: a specialty. They just have that on the menu to
[32:32] Speaker 2: have that. Go to a seafood place. Go to a
[32:35] Speaker 2: place that has three or four different types of oysters
[32:37] Speaker 2: and you can try them out and they have someone
[32:39] Speaker 2: in the back that knows how to shuck them and
[32:41] Speaker 2: they're keeping them on ice when they put them out
[32:43] Speaker 2: and yeah i mean i don't order oysters unless i'm
[32:46] Speaker 2: at a place where i know they're going to be
[32:47] Speaker 2: good because a i don't want to get sick yeah
[32:50] Speaker 2: and they might not be storing them right and b
[32:52] Speaker 2: if they're not selling them fast and all the time
[32:54] Speaker 2: then they're not turning over a lot of oysters and
[32:56] Speaker 2: then you might get some.
[32:56] Speaker 3: Old i'm not fresh are you east do you know
[32:59] Speaker 3: what if you prefer east coast or west coast.
[33:02] Speaker 2: I really like like kumamoto's they're super cucumbery kind of
[33:05] Speaker 2: um I think Japan and I like the small ones.
[33:09] Speaker 2: I like the small ones.
[33:10] Speaker 3: Why does Japan produce so much quality product? They are,
[33:13] Speaker 3: they are just.
[33:15] Speaker 2: They're just masters of their craft when it comes to seafood.
[33:17] Speaker 2: And I think they just happen to be in a
[33:19] Speaker 2: place that has some really nice fresh seafood. If you
[33:21] Speaker 2: look at the whole coast of the West coast and
[33:22] Speaker 2: then Japan, that whole kind of area that is just.
[33:25] Speaker 3: Have you spent a lot of time? Have you spent
[33:26] Speaker 3: time there? Yeah.
[33:28] Speaker 4: Yeah.
[33:28] Speaker 2: Yeah. I mean, we've gotten to travel so much for
[33:30] Speaker 2: food because food, so you have to go around the
[33:32] Speaker 2: world to try different foods. So we've gotten to go
[33:33] Speaker 2: all over the place.
[33:34] Speaker 1: I wanted to ask you, When you're traveling, I'm sure
[33:37] Speaker 1: you're running into esteemed chefs often. I would call them
[33:43] Speaker 1: your peers. But do they ever look at you with
[33:46] Speaker 1: a stigma like, oh, that's the YouTube chef. He doesn't
[33:49] Speaker 1: run a kitchen. He doesn't have his own restaurant. He
[33:52] Speaker 1: makes YouTube videos about cooking.
[33:54] Speaker 2: I'm a real cook. I don't know what they say
[33:57] Speaker 2: behind closed doors, but I think that I would have
[33:59] Speaker 2: thought that they would be like that, but I don't
[34:00] Speaker 2: think that they're like that. I think everyone knows that
[34:02] Speaker 2: the times are changing and that everyone's super open and
[34:05] Speaker 2: nice about new people coming to the space. And I
[34:09] Speaker 2: think they know it leads to more creativity. And hey,
[34:11] Speaker 2: I mean, we make videos at some of their restaurants
[34:13] Speaker 2: and then people hopefully go to the restaurant. So I
[34:15] Speaker 2: think there's definitely... There's definitely a nice relationship there, I think.
[34:19] Speaker 2: Do you ever want to open up a restaurant of
[34:21] Speaker 2: your own? I would love to someday. If I find
[34:23] Speaker 2: the right partner and the right people, I would love
[34:25] Speaker 2: to start one in Boston and then spread out from there. Dude,
[34:28] Speaker 2: you have to. It's not the top of my list
[34:29] Speaker 2: right now, but I would love to.
[34:31] Speaker 3: Do you like Smash Burgers?
[34:33] Speaker 2: I love them.
[34:34] Speaker 3: Because, I mean.
[34:35] Speaker 2: He's got a sick Smash Burger and a restaurant. Okay.
[34:38] Speaker 2: Then I would love to try one. Dude, it is.
[34:40] Speaker 1: It's called 10-10 Burger because... He has a burger review channel. Well,
[34:45] Speaker 1: he rates burgers on his channel. It's actually, I would say,
[34:50] Speaker 1: the most popular burger review on the internet.
[34:53] Speaker 2: I've definitely seen some burger reviews. You definitely have.
[34:56] Speaker 1: And he's eaten burgers all over the world. And so
[34:59] Speaker 1: he decided to make his own burger. And he calls
[35:02] Speaker 1: it a 10 out of 10.
[35:03] Speaker 2: Ah, nice. Bro, it's like... If it's not a 10,
[35:06] Speaker 2: it's like a 9.8.
[35:06] Speaker 3: Right, yeah, which I'm fine with. But it's great. It's
[35:08] Speaker 3: a great burger. Yeah, I found a chef in L.A.
[35:11] Speaker 3: He not only understands the process of making smash burgers,
[35:15] Speaker 3: but how to teach it, Chef Jackson. So his whole
[35:18] Speaker 3: role before joining the company was teaching other places how
[35:20] Speaker 3: to make smash burgers. So you brought up Gotham, and
[35:23] Speaker 3: Gotham in New York is top, top tier.
[35:26] Speaker 2: Very good. I call that a very solid 9.5.
[35:29] Speaker 3: I'm just interested to see where like the, the smash
[35:33] Speaker 3: industry goes and like that, that concept goes because like
[35:37] Speaker 3: you kind of saw it with chicken. It popped up
[35:39] Speaker 3: with canes and Dave's hot.
[35:40] Speaker 2: Yep.
[35:41] Speaker 3: Then it was now, now canes and Dave's hot made
[35:45] Speaker 3: a name for themselves in the industry and like took
[35:46] Speaker 3: over a big enough spot that they're doing billions of
[35:49] Speaker 3: dollars in annual revenue. That's insane. Like really like canes
[35:53] Speaker 3: is going crazy.
[35:53] Speaker 2: Right.
[35:54] Speaker 3: I just haven't seen anyone do it in the smash maze.
[35:57] Speaker 3: And then the next question is what's next? Like what's
[35:59] Speaker 3: going to be the next food to become like that,
[36:01] Speaker 3: that social media viral food.
[36:04] Speaker 2: It's a good question. If I knew the answer to that,
[36:07] Speaker 2: you should think about it.
[36:08] Speaker 3: Or you could just, or you can just market make it.
[36:10] Speaker 3: Cause you have such a big audience. You can just
[36:12] Speaker 3: decide what you want it to be and make it that.
[36:14] Speaker 2: Right. The problem is honestly, I just, it's not my expertise.
[36:16] Speaker 2: I'd need to find someone of course. Right. Because you
[36:19] Speaker 2: saw like, you can see what happens if you really
[36:21] Speaker 2: try to blow something up huge.
[36:23] Speaker 1: Right.
[36:24] Speaker 2: It's just hard to keep the quality. And I mean,
[36:26] Speaker 2: I have to be careful. I want to be careful
[36:28] Speaker 2: about that for sure. I can make a, we could
[36:31] Speaker 2: drop everything right now, go to the kitchen back there
[36:32] Speaker 2: and I can make a really good smash burger or
[36:34] Speaker 2: whatever you want. But obviously if I then tried to
[36:37] Speaker 2: just sort of scale it more widespread, it's hard. I
[36:40] Speaker 2: don't know how to do that.
[36:41] Speaker 1: What percentage of the time are you cooking for work
[36:45] Speaker 1: versus cooking for leisure?
[36:46] Speaker 2: Unfortunately, probably 98 to 99% work.
[36:48] Speaker 1: No way.
[36:48] Speaker 2: And I used to have, I, Yeah, it used to
[36:53] Speaker 2: be a lot more fun in a different way, right?
[36:55] Speaker 2: In college, I worked at a restaurant right up the
[36:58] Speaker 2: road from my dorm. So I would finish class on,
[37:02] Speaker 2: I actually would kind of organize my classes around it
[37:05] Speaker 2: and I would finish up class. And then, you know,
[37:08] Speaker 2: I'd show up at maybe two o'clock. I'd be prepping
[37:10] Speaker 2: until maybe six. It would open up and then boom, boom, boom, boom,
[37:13] Speaker 2: all the way to midnight. And I just cook and
[37:14] Speaker 2: have so much fun. It was the best.
[37:16] Speaker 3: And this was, and you were at school at where
[37:17] Speaker 3: at this point?
[37:18] Speaker 2: At Harvard.
[37:18] Speaker 3: Oh, over at Harvard. Yeah.
[37:20] Speaker 2: Yeah. Did you already know the answer?
[37:22] Speaker 3: I mean, I did. I'm not sure the audience did,
[37:25] Speaker 3: but I like how that you just toss that in there,
[37:27] Speaker 3: you know? Yeah.
[37:28] Speaker 2: You created a food major there. I did.
[37:30] Speaker 3: Yeah.
[37:31] Speaker 2: That's insane. Because I really wanted to keep doing stuff
[37:33] Speaker 2: with food. And I just, there were four, there were 40,
[37:36] Speaker 2: there were 49 majors and I didn't like any of them.
[37:40] Speaker 2: So I just, I, there was one that was, you
[37:42] Speaker 2: could create a special one and I got all these
[37:44] Speaker 2: professors to help me out. And it took like two
[37:46] Speaker 2: years to make, but I finally, cause it was hard
[37:48] Speaker 2: to prove to Harvard that, That they didn't have something
[37:51] Speaker 2: that would work for me. You know what I mean?
[37:53] Speaker 3: Yeah.
[37:53] Speaker 2: They make it really food and climate.
[37:55] Speaker 3: Yeah.
[37:56] Speaker 2: What's the relationship between food and climate? Well, it's, I mean,
[37:59] Speaker 2: that's a really important relationship. It's like one of the
[38:01] Speaker 2: biggest things that impacts climate change, right? Is a bunch
[38:05] Speaker 2: of things that relate to creating food. And then a
[38:07] Speaker 2: bunch of, I mean, a big part of it is
[38:08] Speaker 2: a food waste. And then it's just kind of an
[38:10] Speaker 2: endless cycle of just. His sister and his brother-in-law came
[38:14] Speaker 2: over to the place we're staying at right now. And.
[38:17] Speaker 2: they told us that they didn't eat red meat. And
[38:21] Speaker 2: I said, why?
[38:22] Speaker 1: And they said, well, you know, for the animals and
[38:23] Speaker 1: also for the environment, climate.
[38:26] Speaker 2: And they said it's because the cows are farting.
[38:28] Speaker 3: Methane.
[38:29] Speaker 1: And I know about this, but I didn't realize that
[38:31] Speaker 1: like two people not eating red meat would potentially like
[38:34] Speaker 1: fix that.
[38:34] Speaker 3: Well, it's not true. Two people. It's supposed to be
[38:38] Speaker 3: part of a society.
[38:39] Speaker 2: I know.
[38:40] Speaker 1: Just like humans have been around for 200,000 years and
[38:42] Speaker 1: we've eaten red meat the entire time. So what about
[38:46] Speaker 1: now makes people think that not eating red meat will
[38:49] Speaker 1: help the environment anyways?
[38:50] Speaker 2: Because cows are farting. I want to ask the guy
[38:55] Speaker 2: with the Harvard for food and climate.
[38:56] Speaker 3: You're right.
[38:56] Speaker 2: I think you're maybe missing the point a little bit.
[38:59] Speaker 2: I'm definitely missing the point. I don't think I understand.
[39:00] Speaker 2: Red meat's great. I love Wagyu. Yeah.
[39:03] Speaker 3: Yeah.
[39:03] Speaker 2: Red meat's nice. I like, I like red meat as well,
[39:05] Speaker 2: but it's just more of the fact that it just,
[39:07] Speaker 2: it just creates a lot of emissions to make meat,
[39:09] Speaker 2: but I'm never going to be someone to go and
[39:11] Speaker 2: tell people to stop eating.
[39:12] Speaker 1: By the way, they didn't, they didn't, they didn't tell
[39:14] Speaker 1: me they didn't preach. They, I just, I was so curious.
[39:17] Speaker 1: Cause like, dude, I can't, I love red meat. I
[39:20] Speaker 1: love red meat.
[39:21] Speaker 3: The reason why it's probably worked for X amount of years,
[39:25] Speaker 3: but might not as much now is because of how
[39:27] Speaker 3: many people are on the planet Yeah. And we're, and
[39:30] Speaker 3: we're like. the production of beef has become a mass
[39:34] Speaker 3: production event where we're like literally farming cattle. And by
[39:38] Speaker 3: the way, this is coming from someone who needs to
[39:40] Speaker 3: do so to produce enough meat for the burger restaurant.
[39:43] Speaker 3: So I'm not knocking it whatsoever. I'm just telling you
[39:45] Speaker 3: that's where all the farts are coming from. You know
[39:48] Speaker 3: what I'm saying? Especially if you get like a good
[39:51] Speaker 3: corn fed fart, because in England, for example, they require
[39:56] Speaker 3: you to use a grass fed beef. And I don't
[39:58] Speaker 3: like the finish on it.
[40:00] Speaker 2: I didn't know that. Yeah. Interesting.
[40:01] Speaker 3: I like corn. I like a grain fed, grain fed through.
[40:05] Speaker 3: Cause this is technical.
[40:06] Speaker 2: Yeah.
[40:07] Speaker 3: Anyways. Okay. So the relationship between food and climate. So
[40:11] Speaker 3: that's one. So beef, but I'm sure like how, well, the,
[40:15] Speaker 3: how people, the.
[40:16] Speaker 2: Way it's a huge part, right?
[40:18] Speaker 3: What's that?
[40:19] Speaker 2: The estimates say we waste about, I mean, people are
[40:22] Speaker 2: always going to argue what's the right number, but about
[40:24] Speaker 2: a third of the food that we create, Maybe wasted,
[40:27] Speaker 2: which is a lot. Think about it. I did.
[40:30] Speaker 1: A third of all the food. I put a shrimp
[40:32] Speaker 1: in the trash can today that I didn't use. Is
[40:35] Speaker 1: that what we're talking about?
[40:36] Speaker 2: Like, am I the problem? I am.
[40:37] Speaker 3: I just pulled a small piece of shrimp that was
[40:39] Speaker 3: stuck in between my teeth out of my mouth.
[40:42] Speaker 2: Is that for real? No, no, no, bro. Asshole. You
[40:45] Speaker 2: might be the problem. Pick it up. Eat it.
[40:47] Speaker 3: I can't find it.
[40:49] Speaker 2: You might be the problem. Damn. So, uh, I, I,
[40:53] Speaker 2: I'm used to being the problem.
[40:54] Speaker 3: I feel like, why is, why is food waste, uh,
[40:59] Speaker 3: such an issue? Is it because.
[41:01] Speaker 2: About it, you just create all this food and then
[41:03] Speaker 2: it gets thrown away and then make it again.
[41:06] Speaker 3: So the waste is on the, the production side. You're not,
[41:09] Speaker 3: you're not talking about it.
[41:10] Speaker 2: No, no, it's a mix for sure. Like there's going
[41:12] Speaker 2: to be a nice spread. I don't know the breakdown
[41:13] Speaker 2: of it, honestly, but I probably did in college, but
[41:16] Speaker 2: it's a mix. Like I'm sure there's a bunch wasted
[41:18] Speaker 2: on the backend for consumers at restaurants and at home
[41:22] Speaker 2: and everything like that. But then also along the process,
[41:24] Speaker 2: you know, throughout the whole supply chain, there's just things
[41:26] Speaker 2: being wasted the whole way. Farmers have to throw out
[41:28] Speaker 2: tons of their crop because maybe it didn't get bought
[41:30] Speaker 2: or it just, you know, it's, it's a whole mix
[41:33] Speaker 2: of the whole and A to Z.
[41:35] Speaker 3: And what's the, and what are you, and so the
[41:37] Speaker 3: main thing that you're trying to prevent or, or at
[41:39] Speaker 3: least discuss preventing in this program is impact on climate. Yeah.
[41:45] Speaker 3: Is impact climate change or?
[41:48] Speaker 2: I was just studying it to learn more about myself, honestly.
[41:50] Speaker 2: And I was just studying it to learn more about
[41:53] Speaker 2: it myself. And I, it was a, it was an
[41:55] Speaker 2: academic enough subject that they would accept my concentration.
[41:58] Speaker 3: So I mean, so you don't care about the environment.
[42:01] Speaker 3: I do.
[42:02] Speaker 2: I was going to say selfishly, I cared more selfishly.
[42:04] Speaker 2: I cared more about the food, honestly. That's what I
[42:07] Speaker 2: wanted to do. I wanted to study food and stuff
[42:09] Speaker 2: with cooking, but also I was genuinely interested and intrigued
[42:12] Speaker 2: by the environmental side of it. So I thought that was,
[42:15] Speaker 2: but you know, and then now I wanted to kind
[42:18] Speaker 2: of keep that trend. So we have like a, at
[42:20] Speaker 2: the start of everything, I told myself I would never
[42:22] Speaker 2: do merch. Cause I just, I kind of like to
[42:24] Speaker 2: just be different where I can. And I feel like
[42:26] Speaker 2: everyone has merch. But we created a merch company like
[42:28] Speaker 2: earlier this year where we donate 10 meals per item sold.
[42:31] Speaker 2: And that's just like a simple, fun way to just,
[42:34] Speaker 2: you know, like there's little facts if you want to
[42:36] Speaker 2: read them there and all that kind of thing. And
[42:37] Speaker 2: then it's kind of a fun way to just get people.
[42:40] Speaker 2: It's pretty successful, right? It's good. It's really, it's nice. Potato?
[42:43] Speaker 2: Happy potato.
[42:44] Speaker 3: Yeah.
[42:45] Speaker 2: It's like a silly name. How many meals have you
[42:46] Speaker 2: guys donated to? In the hundreds of thousands. That's awesome.
[42:49] Speaker 2: It's new, obviously. We're starting out with it, but it's
[42:52] Speaker 2: a lot. It's good.
[42:52] Speaker 3: Yeah, that's awesome.
[42:53] Speaker 2: That's so cool, man.
[42:54] Speaker 3: It's good to see you going through the merch funnel, dude.
[42:56] Speaker 3: I feel like if you want to really call yourself
[42:59] Speaker 3: a YouTuber, you got to go through the merch compound
[43:02] Speaker 3: at least once.
[43:02] Speaker 2: I thought I never would, though. But this is fun
[43:05] Speaker 2: because it's a good thing.
[43:06] Speaker 3: Give them back.
[43:06] Speaker 2: Yeah, it's a good thing.
[43:07] Speaker 3: It probably makes you feel good.
[43:08] Speaker 2: It's great.
[43:09] Speaker 1: It's crazy to hear that you aren't cooking for yourself
[43:12] Speaker 1: or your girl that much.
[43:13] Speaker 3: It's really a bummer.
[43:13] Speaker 2: What are you eating? I order out a lot. I
[43:20] Speaker 2: really do. And also I have restaurants in Boston that like,
[43:23] Speaker 2: cause I do travel a lot. So it's nice when
[43:25] Speaker 2: I go home to just like go to dinner with
[43:27] Speaker 2: like some friends or just check in back at a
[43:29] Speaker 2: restaurant and see the chef and hang out and mess
[43:31] Speaker 2: around there. So I love that. But also I do
[43:35] Speaker 2: take out quite a bit. Are you? Okay, let me
[43:37] Speaker 2: ask you this. I'm tired at the end of the day.
[43:39] Speaker 3: What do you get?
[43:41] Speaker 2: We just cooked, right? We just cooked for what? Let's
[43:44] Speaker 2: call it three hours, right? Three and a half hours.
[43:46] Speaker 2: It's tiring. Your legs get tired at the end. Your
[43:50] Speaker 2: brain gets a little bit tired depending. I mean, are
[43:53] Speaker 2: you a little tired from it or no? I am.
[43:55] Speaker 2: I totally hear you. I hear you. It's just like.
[43:57] Speaker 2: It's hot. I love good food. Yeah.
[44:00] Speaker 1: And like if someone around me knows how to make
[44:02] Speaker 1: good food and like likes to do it, the quality
[44:05] Speaker 1: of my life really increases.
[44:07] Speaker 2: Like my fiance plays that role in my life.
[44:10] Speaker 1: I found out she could cook really well after I
[44:14] Speaker 1: got engaged to her. Like it was such– it was
[44:16] Speaker 1: probably the best bonus any man could ask for. She
[44:19] Speaker 1: had like hinted at it and then she started– but it– dude,
[44:22] Speaker 1: I'm so.
[44:22] Speaker 2: Grateful for it because– Once in a while. She provides
[44:25] Speaker 2: for the family in a way that I couldn't. Once
[44:27] Speaker 2: in a while, I'll, if, if, if I'm in the
[44:30] Speaker 2: mood to cook, especially, and I'm just like, Hey, do
[44:32] Speaker 2: you want me to make some dinner tonight? I'll, I'll
[44:34] Speaker 2: whip out some, you know, like the last thing I
[44:36] Speaker 2: think I made for my girlfriend was like a, it
[44:39] Speaker 2: was a sort of a Thai Thai curry soup. It had,
[44:42] Speaker 2: it had mushrooms. It had, it was a super silky
[44:44] Speaker 2: smooth soup. It had mushrooms. It had, I toasted pine
[44:49] Speaker 2: nuts and blended those up in there. There was pepper,
[44:51] Speaker 2: there were peppers, garlic, all that kind of some, Thai
[44:53] Speaker 2: curry paste. And then I topped it off with these
[44:56] Speaker 2: homemade croutons and some toasted pumpkin seeds. And it was
[44:58] Speaker 2: actually really good soup. But, but, and, and I just
[45:02] Speaker 2: was in the mood that day. I got home and
[45:03] Speaker 2: I was like, you know what? I kind of want
[45:04] Speaker 2: to cook today. And I cooked that, but it doesn't
[45:06] Speaker 2: happen that often. I'm glad that your girl doesn't just
[45:10] Speaker 2: like you for your cooking. It sounds like. Um, yeah,
[45:13] Speaker 2: I hope not.
[45:14] Speaker 3: She likes you for your postmates.
[45:15] Speaker 2: Yeah. All the, all the, all the takeout orders. Yeah.
[45:18] Speaker 2: When you, when you go out to dinner, are you drinking?
[45:20] Speaker 2: Are you, do you drink? Not often? No. Do you? Yeah, often.
[45:25] Speaker 3: I don't, I don't.
[45:26] Speaker 2: I didn't even really, I didn't really, I think really
[45:29] Speaker 2: the first time I, I also, I was, I was,
[45:32] Speaker 2: I was always a goody two shoes. I told you,
[45:34] Speaker 2: I think the first time I really drank was like
[45:38] Speaker 2: after senior year of high school. Yeah.
[45:42] Speaker 3: That's on the East Coast. That's late.
[45:43] Speaker 2: That was me. That was me as well, Nick.
[45:45] Speaker 3: Yeah.
[45:45] Speaker 2: Yeah.
[45:45] Speaker 1: But then something happened where just like, I actually, I
[45:49] Speaker 1: hate drinking, but I like, like being tipsy. I like,
[45:53] Speaker 1: I don't like any alcohol, like except espresso martinis, which
[45:58] Speaker 1: I adore.
[45:59] Speaker 2: But besides those, man, like the taste of alcohol is,
[46:02] Speaker 2: it really is just like poison. And the after effect is,
[46:05] Speaker 2: I don't, I don't love it, but I do once
[46:07] Speaker 2: in a while for sure, but not often, not often,
[46:09] Speaker 2: but it can make a dinner fun.
[46:11] Speaker 3: Yeah.
[46:11] Speaker 2: Okay. So I'm, I'm like, I'm trying to gauge you, man.
[46:13] Speaker 2: Like what vices do you have?
[46:16] Speaker 3: Come on. You got to like sports. Yeah.
[46:17] Speaker 2: You gamble sports. I like, no, I don't gamble. No.
[46:20] Speaker 2: You guys like sports.
[46:21] Speaker 3: I like sports gambling. I just do. That's my vice.
[46:24] Speaker 2: I'm in Boston. So you kind of have to like
[46:26] Speaker 2: sports to, to.
[46:27] Speaker 3: Well, yeah, if you're in Boston, you also should like
[46:29] Speaker 3: sports gambling.
[46:30] Speaker 2: I'm sorry.
[46:31] Speaker 3: That's kind of a part of your economy there. You actually,
[46:33] Speaker 3: I just, it really, it really is. Wait, where do you,
[46:37] Speaker 3: when you, okay, quick, just really quick.
[46:40] Speaker 2: I think my vice is travel. That, that would be
[46:42] Speaker 2: my advice. No, that's no, but it is, I think
[46:46] Speaker 2: travel and food. Like I'll go, I, I, I almost
[46:49] Speaker 2: become blind sometimes on a menu to like, to like,
[46:52] Speaker 2: you know, I'll care about how a lot of things
[46:54] Speaker 2: cost in regular life. And then on a menu, if
[46:56] Speaker 2: I'm just like, if that thing looks really, really good
[46:59] Speaker 2: and I want to try it, it's like, I'm just
[47:00] Speaker 2: going to try it and maybe I'll learn something from it.
[47:02] Speaker 2: I don't care. How much, how much.
[47:04] Speaker 3: Movement we talking about? Cause I'm a mover too. He'll,
[47:06] Speaker 3: he'll tell you movement on how often, like moving around
[47:09] Speaker 3: the flying, how many flights you, I'm a, I'm a
[47:11] Speaker 3: do 120 this year.
[47:12] Speaker 2: I'll probably be right there with you.
[47:14] Speaker 3: Around the same? Yeah. Okay.
[47:15] Speaker 2: Probably a few less. I'm going to say closer to 100.
[47:17] Speaker 3: Where's your favorite place that you visited? Ever? Yeah. I
[47:26] Speaker 3: know that's such a hard superlative. Or give me a couple.
[47:29] Speaker 2: A couple, yeah. I mean, definitely... the top one I
[47:35] Speaker 2: will say that comes to mind is Japan. I really
[47:37] Speaker 2: do love it. I like the culture of the people.
[47:39] Speaker 2: Like it just, the food is fantastic. And like I said,
[47:41] Speaker 2: they're masters of their craft and they can become really
[47:44] Speaker 2: good at anything. They have one of the best pizza
[47:46] Speaker 2: restaurants in the world this year. And that's just crazy. Right.
[47:48] Speaker 2: So I, I do like it there. Um, I, I,
[47:52] Speaker 2: I love new England, like the East coast. I like
[47:54] Speaker 2: home a lot.
[47:55] Speaker 3: Um, well, I can't count that as a travel.
[47:57] Speaker 2: No, I know that's not so much of a travel. Um, Mexico,
[48:01] Speaker 2: I think has some of the best food in the world.
[48:02] Speaker 2: Come on. I love Mexico.
[48:03] Speaker 3: That's my favorite. That's gotta be my favorite food.
[48:05] Speaker 2: Fantastic food. It's just unbelievable.
[48:07] Speaker 3: Did you do, did you do, um, did you do Singapore?
[48:10] Speaker 3: You did, right?
[48:10] Speaker 2: I have not been to Singapore.
[48:12] Speaker 3: So I was just there last month and they have,
[48:15] Speaker 3: they're notorious for having some of the cheapest Michelin, um,
[48:19] Speaker 3: like food carts and yeah they're called hawkers yeah so
[48:23] Speaker 3: they're like little food halls um and i tried this
[48:26] Speaker 3: um this malaysian dish there was amazing nasi lemak it
[48:30] Speaker 3: was incredible awesome yeah singapore singapore school but i think
[48:34] Speaker 3: my favorite place is actually if you would like to
[48:36] Speaker 3: go there i'd love to connect you with finland.
[48:38] Speaker 2: So I just went to– so I've been to Iceland now,
[48:42] Speaker 2: which I love.
[48:43] Speaker 3: Amazing.
[48:43] Speaker 2: And I've also been now just to Copenhagen, which was
[48:46] Speaker 2: also really cool. Very short. See, that's a good example
[48:49] Speaker 2: of travel, like 24 hours there and we left, right?
[48:51] Speaker 3: Yeah.
[48:52] Speaker 2: But I really want to go through the rest of it, Sweden.
[48:56] Speaker 3: So Finland, if you go up to Lapland– which is
[49:00] Speaker 3: inside proper, inside the Arctic Circle. You've done Oslo.
[49:03] Speaker 2: It's amazing.
[49:04] Speaker 3: Bro, stuff that you didn't even, first of all, the seafood,
[49:08] Speaker 3: Norwegian crab, that type of stuff, which you'll love, but
[49:11] Speaker 3: also just like stuff i didn't really know existed like
[49:14] Speaker 3: i knew reindeer existed kind of but like the idea
[49:17] Speaker 3: that they were just like running around and like would
[49:19] Speaker 3: come and like hang out with you and like huddle
[49:21] Speaker 3: with you and stuff but then you would have to
[49:23] Speaker 3: eat them because there's not like a lot of other
[49:26] Speaker 3: meat there yeah you kind of yeah sorry about that
[49:28] Speaker 3: last part but um beautiful like like finland is it's
[49:32] Speaker 3: like very untapped wilderness.
[49:35] Speaker 2: Yeah that's like that's.
[49:35] Speaker 1: Like i would love to go there i would love
[49:37] Speaker 1: to go there yeah when you're eating a dish at
[49:39] Speaker 1: a restaurant or just that maybe someone else made for
[49:42] Speaker 1: you be honest with me are you judging it no
[49:45] Speaker 1: not at all.
[49:46] Speaker 2: Not really in my head maybe a little bit but
[49:48] Speaker 2: i'm not.
[49:49] Speaker 4: Picky if if if if they if they i meant
[49:54] Speaker 4: subconsciously okay subconsciously i probably am i think you have
[49:56] Speaker 4: to be right you're just like this is soggy or
[49:58] Speaker 4: this is delicious yeah but i think like if someone
[50:02] Speaker 4: brings me a dish at a restaurant, I'm trying to,
[50:04] Speaker 4: and chefs are often really nice.
[50:06] Speaker 2: They'll bring me a lot of extra food at a
[50:07] Speaker 2: restaurant that just, they want, especially if we're filming, obviously
[50:11] Speaker 2: they want you to try everything. They want you to
[50:13] Speaker 2: see everything. But if the chef knows that someone there
[50:15] Speaker 2: is really passionate about their food, they want you to
[50:17] Speaker 2: try it. So oftentimes I'll get a lot of, a
[50:19] Speaker 2: lot more food than I bargained for or even ordered.
[50:22] Speaker 2: And I often feel pretty pressured to have all of it, which, which,
[50:26] Speaker 2: but you know, so, cause I know how, I know
[50:29] Speaker 2: how it is. I've, I mean, I've been, I've worked
[50:32] Speaker 2: in a couple of restaurants now and I know how
[50:34] Speaker 2: it is. I almost cried one night when I was
[50:38] Speaker 2: cooking at that restaurant in college because someone sent back
[50:40] Speaker 2: a steak. I was on the grill station during that time.
[50:44] Speaker 2: They sent back a steak, said they needed to cook more.
[50:47] Speaker 2: And when you're in the heat of the moment in
[50:48] Speaker 2: the kitchen, you're sweating. It's the middle of rush hour
[50:51] Speaker 2: and service and there's a lot going on. Like the
[50:54] Speaker 2: last thing you need is a wrench thrown into your
[50:56] Speaker 2: whole plan. And you already have this whole list in
[50:58] Speaker 2: your head of you've memorized all the dishes and you
[51:00] Speaker 2: have to know what's coming up, the chef, the chef
[51:03] Speaker 2: just shouts everything once. Right. And you just have to
[51:06] Speaker 2: lock it away and put it in order. And so
[51:08] Speaker 2: I had this whole order and I was already struggling.
[51:10] Speaker 2: I was already underwater. They call it in the weeds.
[51:12] Speaker 2: I was in the weeds and someone sent back a
[51:15] Speaker 2: steak and I just wanted to like drop everything over.
[51:17] Speaker 3: Were you over or under?
[51:19] Speaker 2: They wanted to cook more. And I said, Oh, that's fine.
[51:22] Speaker 2: I was like, this is, I was like, this is
[51:23] Speaker 2: right though. This is medium rare. And he's like, I know,
[51:25] Speaker 2: but I don't care. Like cook it more. And I
[51:27] Speaker 2: just wanted to just drop the plant on the ground
[51:29] Speaker 2: and leave. It just killed me.
[51:31] Speaker 1: It feels like one of those jobs where like low-key
[51:35] Speaker 1: the customer is always right even if they're not. Even
[51:37] Speaker 1: if you gave them exactly what they ordered. like, what
[51:40] Speaker 1: are you going to do? Like, well, no, you said
[51:42] Speaker 1: medium rare, buddy.
[51:43] Speaker 3: Probably depends on what restaurant you're at to an extent.
[51:46] Speaker 2: I mean, there are chefs who I've marched out to
[51:48] Speaker 2: the table.
[51:49] Speaker 3: No way.
[51:49] Speaker 2: Yeah. Yeah. So the chef that, that trained Gordon actually
[51:52] Speaker 2: is named Marco Pierre White. He's pretty intense.
[51:55] Speaker 1: I know.
[51:55] Speaker 3: I know.
[51:55] Speaker 2: I've seen his clips. Yeah. He's pretty intense. And he,
[51:58] Speaker 2: he would, uh, he would actually, supposedly he would just
[52:01] Speaker 2: tell people to leave. And he's like, I don't want
[52:03] Speaker 2: your money. Get out of my restaurant. Um, yeah, yeah, yeah.
[52:05] Speaker 2: He would just be like, get the hell out of here.
[52:07] Speaker 2: I don't want your money. Don't come back. And, um,
[52:09] Speaker 2: And then there's a clip too that's really funny of
[52:11] Speaker 2: him saying something. Apparently he made Gordon cry. And I
[52:13] Speaker 2: think he said, I did not make Gordon cry. That
[52:16] Speaker 2: was his choice. He chose to cry. I like that.
[52:19] Speaker 2: Which is really funny. I like that. But so like
[52:21] Speaker 2: there are definitely chefs out there that I think will
[52:23] Speaker 2: probably come back and throw the plate at you or whatever.
[52:26] Speaker 3: How much?
[52:26] Speaker 2: More back in the day. More back in the day.
[52:28] Speaker 2: Back in the day I think that happened. That would happen.
[52:31] Speaker 3: Less plate throwing nowadays.
[52:32] Speaker 2: Nowadays it's much nicer and more civil in the kitchen.
[52:35] Speaker 1: Dude, I'm one of those people that has a really
[52:37] Speaker 1: hard time being honest about food.
[52:39] Speaker 2: In what way? Like, if the waiter comes over and
[52:42] Speaker 2: is like, how's your meal?
[52:44] Speaker 3: It's amazing.
[52:44] Speaker 2: And it's horrible. Yeah.
[52:46] Speaker 1: Not only will I say, it's good, thank you. I'll
[52:49] Speaker 1: tell them it's the best thing in the world. Because
[52:52] Speaker 1: I panic.
[52:52] Speaker 2: You kind of go over the top.
[52:54] Speaker 3: Yeah, yeah.
[52:54] Speaker 2: How's your meal? This is honestly so good. Tell the chef.
[52:58] Speaker 2: So that's really nice of you, but I don't think
[53:00] Speaker 2: you have to go that far with it.
[53:01] Speaker 3: I panic.
[53:02] Speaker 2: I panic. But I think it's nice that you don't
[53:05] Speaker 2: complain or anything like that.
[53:05] Speaker 3: It's also not abnormal. Like, that's so many people. And
[53:08] Speaker 3: it's funny because... he'll be telling me and i'm the
[53:11] Speaker 3: kind of same i think a lot of people are
[53:12] Speaker 3: like that he'll be telling me right in the moment
[53:15] Speaker 3: i'll be like this is fucking terrible how's your food.
[53:18] Speaker 1: But honestly i love it he'll be like i want to.
[53:20] Speaker 3: Go get something after because this is so bad i'm
[53:22] Speaker 3: still gonna be hungry i can't even eat this shit
[53:23] Speaker 3: and then yeah the waiter will come be like how's
[53:25] Speaker 3: your dinner and he's like it's so.
[53:26] Speaker 2: Great that's nice though that's really nice but i also
[53:29] Speaker 2: feel like i appreciate that as someone who's been on
[53:31] Speaker 2: the other side of it and and and you know
[53:33] Speaker 2: i'm hopefully the stuff that i made was uh was
[53:36] Speaker 2: usually pretty good but I'm sure some days I oversalted
[53:39] Speaker 2: it or whatever it might have been, right? And people
[53:42] Speaker 2: generally were still pretty nice.
[53:44] Speaker 1: If I feel like by telling the chef in a
[53:47] Speaker 1: nice way, I could actually be doing a service for
[53:50] Speaker 1: the restaurant because y'all need to know that this particular
[53:53] Speaker 1: piece of food is way too hard or something.
[53:56] Speaker 3: I will.
[53:59] Speaker 1: Be vocal about it because I feel like a chef
[54:01] Speaker 1: would appreciate genuine, candid feedback.
[54:04] Speaker 2: If they care, they'll watch the plates that are coming
[54:06] Speaker 2: back into the kitchen and they'll take note. Maybe the
[54:09] Speaker 2: dishwashers will take note of what's being left on all
[54:11] Speaker 2: the plates. That's what they'll do, right? They'll watch. And
[54:14] Speaker 2: if they're watching and they care, then they'll figure that
[54:17] Speaker 2: out on their own if no one's touching this one
[54:18] Speaker 2: part of the plate.
[54:20] Speaker 1: I will be honest with you. I'll get a little
[54:21] Speaker 1: pretentious here. I'm pretty traveled and worldly in terms of food.
[54:26] Speaker 1: I do know what a good dish is and what
[54:28] Speaker 1: a bad dish is. And I do know when I'm right.
[54:31] Speaker 1: Like if I'm providing feedback about taste, or like how
[54:34] Speaker 1: salty something is. It's only because I am certain this
[54:39] Speaker 1: is not the way this should be done. Otherwise, yeah,
[54:41] Speaker 1: it's the best thing in the world even if it's not.
[54:43] Speaker 3: That just means it's left like the area of like
[54:46] Speaker 3: subjectiveness too because at the end of the day, you
[54:48] Speaker 3: can't really give You can't really give someone feedback on
[54:51] Speaker 3: their song being the worst song you've ever heard because
[54:53] Speaker 3: it's only to you. And food is like that.
[54:56] Speaker 1: But I've done it and the chef comes to the
[54:59] Speaker 1: table and goes, you were right.
[55:00] Speaker 2: Like multiple times ago, here's the new dish. Oh, you're right.
[55:04] Speaker 3: Obviously, we've all seen how big the bear has gotten.
[55:08] Speaker 3: People are, and rightfully so, are very intrigued by the
[55:12] Speaker 3: restaurant life. I mean, I personally spent– my first job
[55:15] Speaker 3: ever was– a dishwasher at TJ McKibbs in Milford, Connecticut.
[55:19] Speaker 3: I spent a lot of time in restaurants and I
[55:21] Speaker 3: will tell you there really is nowhere on earth like
[55:26] Speaker 3: a kitchen during a rush hour, especially in a place
[55:29] Speaker 3: like Boston or some you're not only are you dealing
[55:33] Speaker 3: with ego from, from one end you're dealing with, you're,
[55:37] Speaker 3: you're dealing with, you know, just the moment and everything
[55:40] Speaker 3: that's going on. Honestly, there's a huge drug culture and
[55:44] Speaker 3: alcoholism culture in restaurants. It's a very, in a lot
[55:47] Speaker 3: of smaller restaurants, they call it the circus. It's a
[55:50] Speaker 3: very fiery place to fucking exist.
[55:52] Speaker 2: That's the first time I ever saw any sort of,
[55:54] Speaker 2: any kind of drug was in the restaurant.
[55:56] Speaker 3: What?
[55:56] Speaker 2: Yeah. I walked into the bathroom and the chef was,
[55:59] Speaker 2: was doing drugs. And I was like, wow, that's crazy. Well, Dude,
[56:02] Speaker 2: I have to be honest with you.
[56:03] Speaker 1: Okay.
[56:04] Speaker 2: So I've, uh, I've, I say this with privilege.
[56:07] Speaker 3: Okay.
[56:07] Speaker 2: I've had a handful of private chefs now.
[56:10] Speaker 4: Okay.
[56:11] Speaker 1: And, uh, I always, always told myself, like when I
[56:13] Speaker 1: was trying to make it, I said, the day I
[56:17] Speaker 1: am able to hire a private chef, that's when I'll
[56:19] Speaker 1: be able to say like, I made it.
[56:20] Speaker 3: Wow.
[56:21] Speaker 2: Cause I, I just, I just think that's such an
[56:23] Speaker 2: amazing privilege to have in your life. It's really amazing.
[56:26] Speaker 1: And, um, I can say that every single private chef
[56:30] Speaker 1: I've had is such a unique personality and character in
[56:35] Speaker 1: a way where I've come to realize that chefs are artists.
[56:38] Speaker 2: Like actual artists.
[56:41] Speaker 1: They may not be like painting, but like their behaviors,
[56:45] Speaker 1: behavior is that of an artist. And a lot of
[56:47] Speaker 1: times that artistry does come with like a bit of degeneracy.
[56:52] Speaker 2: And I love it. I personally love it. Well, also
[56:54] Speaker 2: think about how they operate, right? Is most of them are,
[56:58] Speaker 2: are working when everyone else is playing. If you think
[57:00] Speaker 2: about it, that's what's happening.
[57:02] Speaker 3: Right.
[57:02] Speaker 2: And so then that, that, that's, that's not, that's tough.
[57:06] Speaker 3: Yeah. That's really, you're in a kitchen at midnight. It's
[57:08] Speaker 3: Friday night. Think, think about it. You're looking out over
[57:10] Speaker 3: the kitchen. Everyone's having a good time partying. So a
[57:13] Speaker 3: lot of times that rolls into the thing that you
[57:15] Speaker 3: want to do in the kitchen. I'm sure a lot.
[57:17] Speaker 3: And also what you just said to, to, to the
[57:19] Speaker 3: artist point, which is such a great point. I was,
[57:21] Speaker 3: I was thinking of it as you were saying it
[57:23] Speaker 3: is like, that's also another thing that makes taking feedback from,
[57:27] Speaker 3: you know, no offense, but from Logan Paul, you know,
[57:30] Speaker 3: that much more difficult, right? Because they're like, yo, this
[57:33] Speaker 3: is my canvas, dog. You're shitting on a plate that
[57:36] Speaker 3: I've perfected with the team here over the past 13 years.
[57:38] Speaker 3: You're telling me it's too salty.
[57:39] Speaker 2: You know what I'm saying? Didn't something happen at that
[57:42] Speaker 2: restaurant in Vancouver? I think something did happen.
[57:45] Speaker 1: I think the chef brought us out like his special
[57:47] Speaker 1: dish and we were all like, Well, I.
[57:49] Speaker 3: Mean, that place was incredible. That was some of the
[57:53] Speaker 3: best costs I've ever had.
[57:54] Speaker 2: What was the name of the place again? No, you
[57:56] Speaker 2: shouldn't say it at this point.
[57:58] Speaker 3: Okay.
[57:58] Speaker 2: Remember that he brought out that dish that he was like,
[58:01] Speaker 2: this is specially prepared. We didn't order it.
[58:03] Speaker 3: Yeah. Cause there was one thing that we, that we
[58:06] Speaker 3: didn't like.
[58:06] Speaker 2: But like, that's an, that's an, that's a, that's a
[58:08] Speaker 2: little awkward.
[58:09] Speaker 1: Like I, I thought like the chef is being so generous,
[58:12] Speaker 1: bringing out this, this dish that we didn't order, but
[58:14] Speaker 1: he made for us.
[58:15] Speaker 2: And he, and he's like, this is his like go-to
[58:17] Speaker 2: and all of us were like, you didn't like it. Yeah.
[58:20] Speaker 2: I didn't say anything in that case. Obviously not.
[58:23] Speaker 3: His and my palates clash quite often. Dude, I've brought
[58:28] Speaker 3: you to some places and been like, yo, this is
[58:30] Speaker 3: like far and away known to be the most notoriously
[58:33] Speaker 3: great place in the city.
[58:34] Speaker 1: And you'll be like, no, it's just But it's not
[58:35] Speaker 1: just me saying that.
[58:36] Speaker 3: It'll be you and Nina. But then everybody, and there's
[58:40] Speaker 3: groupthink there. And then everybody else who reviewed the restaurant
[58:43] Speaker 3: will say the opposite.
[58:44] Speaker 2: No, that's not true.
[58:45] Speaker 3: Listen, at the end of the day, it's, at the
[58:46] Speaker 3: end of the day, no, but at the end of
[58:47] Speaker 3: the day, all I'm saying is this, it is subjective.
[58:50] Speaker 2: It's subjective.
[58:51] Speaker 3: Totally.
[58:51] Speaker 2: You're right.
[58:52] Speaker 3: You're right. And, like, dude, like, I think that maybe
[58:55] Speaker 3: the dish that he brought us might have been, like,
[58:56] Speaker 3: a tartare.
[58:58] Speaker 2: Yeah, it was something like that.
[58:59] Speaker 3: Or something like that. And some people just also don't.
[59:00] Speaker 3: You like it.
[59:02] Speaker 2: Sometimes.
[59:03] Speaker 3: Or, like.
[59:04] Speaker 2: But Nina loves tartare.
[59:05] Speaker 3: Do you like Carbone?
[59:06] Speaker 2: I've been once, yeah.
[59:07] Speaker 3: To New yorker they have a carpaccio there for example
[59:11] Speaker 3: that's that i've adore yeah some people just don't you
[59:14] Speaker 3: know the one i'm talking about some people just don't love.
[59:16] Speaker 1: It do you have an inherent bias against chains like
[59:19] Speaker 1: that at all like a carbone or a catch no
[59:22] Speaker 1: no because like i love their food. But I know
[59:27] Speaker 1: some people kind of categorize it like, like mainstream chain restaurants.
[59:31] Speaker 2: So they immediately. Well, so what happens, right. Is a
[59:34] Speaker 2: shuffle often started one place. And if it gets really
[59:36] Speaker 2: successful and they kind of franchise a little bit or
[59:39] Speaker 2: kind of branch out, then the chef will move to
[59:41] Speaker 2: the new ones and the quality will often fall at
[59:43] Speaker 2: the first place.
[59:44] Speaker 3: They've really, they've really consistent quality. The thing is, is
[59:47] Speaker 3: like people that eat at that level that are spending,
[59:51] Speaker 3: you know, for a group of four people, 700 to
[59:53] Speaker 3: a thousand dollars for dinner.
[59:54] Speaker 2: Right.
[59:55] Speaker 3: They like, they, they have this pretentious like bougie-ness a
[59:57] Speaker 3: lot of times. And they'll like to act like as
[59:59] Speaker 3: soon as a place becomes a small chain of five
[1:00:01] Speaker 3: to seven, it's too mainstream now. So I'm going to
[1:00:04] Speaker 3: go to, you know, Angelini just opened an LES and
[1:00:08] Speaker 3: I'm going to go there instead.
[1:00:09] Speaker 4: Right.
[1:00:09] Speaker 3: It's like kind of a thing, but Carbone has done
[1:00:11] Speaker 3: an incredible job and they've, they've really like brought us,
[1:00:17] Speaker 3: they kind of had like the spicy, uh, Spicy rigatoni
[1:00:21] Speaker 3: was kind of the dish that blew them off. And
[1:00:24] Speaker 3: I think they do a great job across their chain.
[1:00:28] Speaker 3: I think they've got seven or so now. And they're
[1:00:30] Speaker 3: international as well. So they've got Saudi.
[1:00:33] Speaker 2: I love Carbone.
[1:00:35] Speaker 3: Have you been to Saudi yet?
[1:00:36] Speaker 2: Saudi Arabia? Yeah, yeah, yeah.
[1:00:40] Speaker 3: You should, you should, you should come there. I got
[1:00:42] Speaker 3: to actually, you should come there for rehab.
[1:00:43] Speaker 2: We're going to Dubai on a couple of days. Dubai
[1:00:46] Speaker 2: is so cool. In a couple of days.
[1:00:47] Speaker 3: Oh, maybe. Okay.
[1:00:48] Speaker 2: We're going to Dubai in three days.
[1:00:49] Speaker 3: We'll talk after. You're not leaving Boston?
[1:00:53] Speaker 2: To live?
[1:00:54] Speaker 3: Yeah.
[1:00:54] Speaker 2: Not right now. So I had four grandparents before COVID.
[1:00:59] Speaker 2: Then I lost three of them during COVID, which was tough,
[1:01:01] Speaker 2: but I have one grandparent left who I'm super close
[1:01:03] Speaker 2: with my grandmother. So I see her all like, I'm
[1:01:05] Speaker 2: going to see her on Thursday. I see her all
[1:01:07] Speaker 2: the time. Um, every time I'm at home between travels
[1:01:09] Speaker 2: and she lives in Boston. So that's one reason to stay.
[1:01:12] Speaker 2: And then my, my, my parents are here. My family's here.
[1:01:15] Speaker 2: My brothers are spread around, like two of them speak
[1:01:17] Speaker 2: Italian and they're in Italy right now, just living there
[1:01:19] Speaker 2: for fun. We're, we're, we're almost, we almost have our
[1:01:22] Speaker 2: dual citizenship for Italian and, and, um, and the American password,
[1:01:26] Speaker 2: which will be really fun once we can travel around
[1:01:28] Speaker 2: Europe with that. Are you a hundred percent Italian? No,
[1:01:31] Speaker 2: I'm like a quarter Persian, a quarter Italian, a quarter, um,
[1:01:35] Speaker 2: Like from the UK. Like your last name, bro. You
[1:01:37] Speaker 2: could be a mob boss. You think so? Did you
[1:01:39] Speaker 2: have Bonnie? That could be cool.
[1:01:41] Speaker 3: These coasters are such moths, dude.
[1:01:43] Speaker 2: Yeah, yeah, yeah. It's a good mix. Yeah, maybe in
[1:01:46] Speaker 2: a different life.
[1:01:47] Speaker 1: Yeah.
[1:01:48] Speaker 2: Yeah. You're too nice to be a mob boss. But
[1:01:51] Speaker 2: you never know. Maybe something just sort of... That's true.
[1:01:55] Speaker 3: I don't know. You also have the Celtics too, which
[1:01:58] Speaker 3: is a good reason.
[1:01:59] Speaker 2: I mean, bro, they're... The sports are really fun. I love...
[1:02:02] Speaker 2: I mean... You've probably seen maybe, too, we've done a
[1:02:04] Speaker 2: couple things with Tom Brady because his whole team is
[1:02:06] Speaker 2: still back in Boston, which is pretty cool. So I
[1:02:08] Speaker 2: love the Pats.
[1:02:09] Speaker 3: You did some with Tatum.
[1:02:10] Speaker 2: Yeah, we've done some with Tatum. Too tall. Yeah, true.
[1:02:12] Speaker 2: We're going through the roster. We've done a couple things
[1:02:15] Speaker 2: with Chara, who's the old captain of the Bruins.
[1:02:18] Speaker 3: So what do you miss?
[1:02:19] Speaker 2: I'm a big hockey guy.
[1:02:19] Speaker 3: Oh, Red Sox.
[1:02:20] Speaker 2: I play hockey like two, three nights a week in Boston,
[1:02:22] Speaker 2: which is fun when I'm home, when I can. Ice hockey.
[1:02:25] Speaker 3: It's a rough place to play ice hockey, isn't it?
[1:02:27] Speaker 2: It's fun, though. It's awesome.
[1:02:29] Speaker 3: Do you love the movie The Town?
[1:02:31] Speaker 2: I love the movie.
[1:02:32] Speaker 3: That is such a... Boston, dude, let me.
[1:02:34] Speaker 2: Boston is the best.
[1:02:35] Speaker 3: Boston is awesome.
[1:02:36] Speaker 2: You know why I like it the best, though? This
[1:02:38] Speaker 2: is sort of a sneaky small part. The airport is seven.
[1:02:41] Speaker 3: Minutes from my apartment. Logan International.
[1:02:44] Speaker 2: Logan.
[1:02:44] Speaker 3: Yeah, it is really close.
[1:02:45] Speaker 2: Seven minutes from my apartment. I fly all the time.
[1:02:47] Speaker 2: I get home. Boom, I'm home in ten minutes. That's amazing.
[1:02:50] Speaker 2: It's the best.
[1:02:50] Speaker 3: My favorite person in the whole world lives there. His
[1:02:52] Speaker 3: name's Waleed. He's very cool.
[1:02:54] Speaker 2: Cool. Cool.
[1:02:55] Speaker 3: I go watch basketball games with him. He's just an
[1:02:56] Speaker 3: overall nice guy.
[1:02:57] Speaker 2: We should go to a Celtics game too. You got
[1:02:59] Speaker 2: to let me know. I would love to do that.
[1:03:00] Speaker 2: But yeah, I mean, Sports City, it's the best. Yeah.
[1:03:03] Speaker 3: What about food there?
[1:03:04] Speaker 2: Family, the food's good. It's good. Good New England seafood,
[1:03:07] Speaker 2: family food, sports are great. Airport. And yeah, I mean,
[1:03:12] Speaker 2: I got a little, I got a good little setup there.
[1:03:14] Speaker 2: What about weather? Isn't weather like a, like a. it's
[1:03:18] Speaker 2: a bummer it's okay it's a bummer in the middle
[1:03:20] Speaker 2: of winter when it's just cold and wet out you
[1:03:22] Speaker 2: know it could suck but you know i get to
[1:03:25] Speaker 2: travel a lot so yeah.
[1:03:26] Speaker 3: You couldn't yeah you could you you can pop everywhere
[1:03:28] Speaker 3: from logan yeah what's that what's that one uh what's
[1:03:31] Speaker 3: that one attack main italian spot in boston where you
[1:03:34] Speaker 3: go up the stairs it's like on the.
[1:03:40] Speaker 2: There's like Strega. I don't know which one you're thinking of.
[1:03:42] Speaker 2: There's a bunch. Because there's a whole north end, so
[1:03:45] Speaker 2: there's a lot of them.
[1:03:46] Speaker 3: Forget everything I ever said, kid. Just keep doing what
[1:03:49] Speaker 3: you're doing.
[1:03:50] Speaker 2: What's your end game? Do you know?
[1:03:52] Speaker 3: I don't know.
[1:03:52] Speaker 2: What's your plan right now? I don't know. I don't
[1:03:53] Speaker 2: really plan more than one to two months in advance,
[1:03:55] Speaker 2: I would say. This space changes really fast.
[1:03:58] Speaker 3: Yeah, it does.
[1:03:59] Speaker 2: And I just like to kind of enjoy the ride.
[1:04:00] Speaker 2: It does. So I'm actually not sure. That's so interesting.
[1:04:03] Speaker 2: I don't know.
[1:04:03] Speaker 3: I don't know.
[1:04:04] Speaker 2: I'm surprised. I feel like a restaurant has to be
[1:04:07] Speaker 2: in your future. I would love to do that.
[1:04:08] Speaker 3: Yeah.
[1:04:09] Speaker 2: It's just hard. It's hard. It is so hard. When
[1:04:12] Speaker 2: the time is right, I would love to open a restaurant. Yeah,
[1:04:14] Speaker 2: because you have the built-in promo. I've talked to... I've
[1:04:17] Speaker 2: gotten close before and then it just hasn't happened yet.
[1:04:19] Speaker 1: Are you concerned at all about either A, burning out
[1:04:22] Speaker 1: or B, becoming stale at all on YouTube?
[1:04:27] Speaker 2: No.
[1:04:27] Speaker 3: No.
[1:04:28] Speaker 2: I mean, the most.
[1:04:31] Speaker 2: The most important thing I think is for me to
[1:04:32] Speaker 2: try to just kind of keep, keep it sustainable in
[1:04:35] Speaker 2: terms of the stress levels, which are really, really high.
[1:04:37] Speaker 2: So I've kind of like trained myself to how to,
[1:04:39] Speaker 2: how can I push it a little bit higher? Um, which,
[1:04:42] Speaker 2: which is probably not the best way to think about it,
[1:04:44] Speaker 2: but I just sort of feel like there's going to
[1:04:45] Speaker 2: be stress. So let me just figure out how to
[1:04:47] Speaker 2: deal with it. That's the worst part about it all
[1:04:49] Speaker 2: is the stress. It just sucks. But, but I mean, I,
[1:04:53] Speaker 2: I work, I really like to work too. So I
[1:04:55] Speaker 2: will work a lot. I mean, I work a lot,
[1:04:57] Speaker 2: but it's fun. You know, I like it.
[1:05:00] Speaker 1: Can you, can you break down for me what exactly
[1:05:02] Speaker 1: the stressful part is?
[1:05:04] Speaker 2: I think this travel, I hate flying. So the travel
[1:05:08] Speaker 2: is tough, but like, I just, I, I kind of
[1:05:10] Speaker 2: want to, I need to travel. Like I want to
[1:05:11] Speaker 2: go see new food, new places, new things. So I, I,
[1:05:14] Speaker 2: I need that part of it.
[1:05:15] Speaker 3: What's, what's your flying looking like, by the way?
[1:05:17] Speaker 1: Are you?
[1:05:18] Speaker 2: That's one of my vices, by the way.
[1:05:20] Speaker 3: Yeah.
[1:05:20] Speaker 2: I would say like, I'll get nice seats if that's.
[1:05:22] Speaker 3: You're always 100% of the time.
[1:05:24] Speaker 2: Not 100%, but most of the time.
[1:05:25] Speaker 3: Lay flats as much as possible.
[1:05:27] Speaker 1: Yeah.
[1:05:27] Speaker 2: When I can. I like the space. Yeah. How about you?
[1:05:29] Speaker 3: Same. Yeah. I haven't flown. Occasionally, like I've got to
[1:05:33] Speaker 3: go rally to Miami on Thursday. It's an hour and
[1:05:37] Speaker 3: a half flight. There's a chance. But if I'm flying,
[1:05:40] Speaker 3: in the past week, I've been back. I was here.
[1:05:42] Speaker 3: I was in New York. last week, flew back to
[1:05:45] Speaker 3: LA for two days and then flew back. Like I'm
[1:05:47] Speaker 3: back across the country constantly.
[1:05:49] Speaker 2: That's one of the few things I meant to mention
[1:05:52] Speaker 2: that I will spend money on is like comfortable.
[1:05:54] Speaker 3: Seats on the airplane. What's your preferred carrier?
[1:05:58] Speaker 2: Well, JetBlue is out of Boston, so I like JetBlue.
[1:06:00] Speaker 3: Oh, that's right.
[1:06:01] Speaker 2: They're a huge hub.
[1:06:01] Speaker 3: So you have JetBlue taking you everywhere.
[1:06:03] Speaker 2: I'm a big JetBlue person.
[1:06:05] Speaker 3: And by the way, it's perfect for the show because
[1:06:08] Speaker 3: me and you have very similar similarities on what we're
[1:06:11] Speaker 3: rating and stuff because airlines are a huge thing for me,
[1:06:13] Speaker 3: and I've got the whole breakdown. I would say Mint
[1:06:15] Speaker 3: is probably the best domestic provider.
[1:06:17] Speaker 2: They went from having none to having Mint, which is
[1:06:19] Speaker 2: the best.
[1:06:20] Speaker 3: And what's the reason? yeah besides your your your nice
[1:06:23] Speaker 3: pod their food is very very good on very in
[1:06:27] Speaker 3: mint they have a they have a very cool offering
[1:06:29] Speaker 3: with like an artistic like curated.
[1:06:32] Speaker 2: Menu it's actually very good food except except.
[1:06:35] Speaker 3: I don't know if you know john and vinnie's in
[1:06:36] Speaker 3: la the italian restaurant it's like it's like our street
[1:06:39] Speaker 3: italian restaurant john and vinnie's does their meatballs and ricotta
[1:06:42] Speaker 3: on delta so when you fly out of la you
[1:06:44] Speaker 3: can actually have their meatballs okay And Delta, Delta one's good.
[1:06:47] Speaker 2: Cool. I, I, I, I prefer JetBlue food over any
[1:06:51] Speaker 2: airline in the U S for domestic. And then internationally,
[1:06:54] Speaker 2: I think obviously you can start getting some really good
[1:06:56] Speaker 2: food on, on yeah. Emirates and Qatar. And there's some
[1:06:59] Speaker 2: really good ones out there for food, but yeah.
[1:07:03] Speaker 3: Yeah.
[1:07:03] Speaker 2: Flights. I, I hate flying. So that's a big piece
[1:07:05] Speaker 2: of my stress. The actual, like, yeah, I hate it
[1:07:09] Speaker 2: going up in the air and all of it. How
[1:07:11] Speaker 2: do you calm yourself down? I need to sit on
[1:07:15] Speaker 2: the right side of the airplane. Only the right side? Yeah,
[1:07:18] Speaker 2: I only like the right side of the airplane.
[1:07:19] Speaker 1: Why?
[1:07:20] Speaker 2: I don't know. It just happened. What do you mean?
[1:07:22] Speaker 1: How?
[1:07:22] Speaker 2: I have no idea.
[1:07:23] Speaker 3: It's just a thing.
[1:07:24] Speaker 2: And then I stay up really late before my flights
[1:07:26] Speaker 2: the night before so I get myself tired and then
[1:07:28] Speaker 2: I can try to sleep.
[1:07:29] Speaker 5: Whoa.
[1:07:30] Speaker 2: It's the worst. I hate flying. I think about it.
[1:07:32] Speaker 2: I have a playlist. This sounds crazy. I have a
[1:07:34] Speaker 2: playlist for turbulence when the turbulence gets going. That doesn't
[1:07:37] Speaker 2: sound crazy. I open my phone. I have a special playlist.
[1:07:40] Speaker 3: What are some of the songs? I don't know.
[1:07:44] Speaker 2: We bring the boom. We bring the boom to you.
[1:07:48] Speaker 3: Do you think that fear of flying directly correlates to
[1:07:52] Speaker 3: the value you put on your life? Because for a while,
[1:07:57] Speaker 3: when I get on a plane now, I'm just like, bro,
[1:07:59] Speaker 3: if it goes down, it fucking goes down, dude. What
[1:08:01] Speaker 3: are you going to do about it? You know what
[1:08:02] Speaker 3: I'm saying? I don't ever think. And also, are you
[1:08:06] Speaker 3: somewhat influenced by the zero crashes due to turbulence statistic?
[1:08:12] Speaker 2: Yeah, I try not to think about anything.
[1:08:13] Speaker 3: Okay, I'm just going to stop. No, you should think
[1:08:15] Speaker 3: about that. No, don't.
[1:08:16] Speaker 2: I think you should think about that. I'll give you
[1:08:18] Speaker 2: some things to help you cope.
[1:08:21] Speaker 1: One of them is there have been zero crashes because
[1:08:24] Speaker 1: of turbulence in domestic flights in the United States.
[1:08:26] Speaker 3: You're scaring him. I can tell.
[1:08:27] Speaker 2: No, what do you mean? What do you mean? There's zero.
[1:08:29] Speaker 3: But you're talking about crashes.
[1:08:30] Speaker 1: No, but I'm a statistics guy, so you can feel
[1:08:33] Speaker 1: however you want to feel.
[1:08:34] Speaker 2: But if there's a 0% chance.
[1:08:36] Speaker 1: Statistically that anything's going to happen when you hit turbulence—
[1:08:39] Speaker 1: especially if your seat belt's on you would agree.
[1:08:41] Speaker 2: With me though that in the moment of intense turbulence
[1:08:44] Speaker 2: you might horrifying i hate it i hate it you
[1:08:48] Speaker 2: might need to text a few people and yeah for
[1:08:49] Speaker 2: sure just in case.
[1:08:50] Speaker 1: That that's one also no domestic flight crashes in general
[1:08:54] Speaker 1: in the united states in like the last four five
[1:08:56] Speaker 1: six seven years i forget what the.
[1:08:57] Speaker 2: Stat is that's not helpful for me i again, that's
[1:09:00] Speaker 2: a stat. You can't make this conversation end. What do
[1:09:02] Speaker 2: you mean? It's a good stat. You said four, five, six, seven.
[1:09:04] Speaker 2: I don't know. I'm asking for a GPT, bro. I'm sorry.
[1:09:08] Speaker 2: I'm sorry.
[1:09:08] Speaker 1: There hasn't been a crash in the last three, four, five, six,
[1:09:10] Speaker 1: When was the last commercial domestic airline flight.
[1:09:13] Speaker 2: In the United States?
[1:09:14] Speaker 3: Not flight. Five seconds ago.
[1:09:16] Speaker 2: I'm sorry. I'm sorry. I have to. Operated in 1991, dude. Like,
[1:09:23] Speaker 2: you're good.
[1:09:24] Speaker 3: What was it, TWA 300? No, what? That's not right.
[1:09:28] Speaker 3: What did you ask?
[1:09:30] Speaker 2: I said, when was the last commercial domestic airline flight
[1:09:33] Speaker 2: in the United States?
[1:09:34] Speaker 3: Read that question one more time.
[1:09:36] Speaker 2: When was the last commercial domestic airline... Oh.
[1:09:40] Speaker 3: And the last airline flight in the United States was
[1:09:42] Speaker 3: in 91. Thanks, Chad GBT, for nothing.
[1:09:45] Speaker 2: Let me get back in the saddle. Not helping. It's
[1:09:48] Speaker 2: not helping.
[1:09:50] Speaker 1: I meant to say, when was the last commercial airline
[1:09:53] Speaker 1: flight that crashed in the United States? Oh.
[1:10:02] Speaker 2: The most recent major commercial airline crash in the United
[1:10:05] Speaker 2: States was on February 12, 2009. Come on, bro. Come on, bro.
[1:10:10] Speaker 2: That's 15 years, 16 years, bro. 16 years. You're good.
[1:10:13] Speaker 2: 16 years.
[1:10:14] Speaker 3: You're good.
[1:10:15] Speaker 2: Well, 16 years, bro. And here's, here's another thing that
[1:10:18] Speaker 2: might help you cope.
[1:10:19] Speaker 3: Ready?
[1:10:19] Speaker 2: Cause, cause Nina also has this flight anxiety. Like I
[1:10:22] Speaker 2: have very bad.
[1:10:24] Speaker 1: She has this flight app, a flight tracker app, flight radar,
[1:10:30] Speaker 1: where she can see all of the flights that are
[1:10:33] Speaker 1: going on and track any flights. So she, she sees
[1:10:35] Speaker 1: a plane in the air. She'd be like, Oh, that's
[1:10:37] Speaker 1: coming from here. And it's landing here. And I think
[1:10:39] Speaker 1: it makes her feel better about the amount of flights
[1:10:41] Speaker 1: that are actually taking place. You can see all these
[1:10:43] Speaker 1: little plane emojis, logos on the thing. And like, bro, statistically,
[1:10:48] Speaker 1: you're good. So if you can look at it as
[1:10:51] Speaker 1: like a mind over matter thing, which truly, bro, it is.
[1:10:54] Speaker 1: Truly it is. Or my second suggestion is get blackout
[1:11:00] Speaker 1: drunk so that you're hung over on the flight. And
[1:11:02] Speaker 1: sometimes you'd actually be okay with it crashing.
[1:11:04] Speaker 2: I haven't done that.
[1:11:06] Speaker 1: I have, and I'm not kidding. Sometimes I'm like, damn, honestly,
[1:11:09] Speaker 1: just put me out of my misery. But then there's
[1:11:11] Speaker 1: other people, and so that's actually not the solution.
[1:11:13] Speaker 2: Yeah, I haven't tried that one.
[1:11:14] Speaker 3: Do you ever go in cars? Because cars are very dangerous.
[1:11:19] Speaker 2: Oh, do I just ever go in a car in general? Yeah, yeah, yeah,
[1:11:22] Speaker 2: I've been in a car. You're driving home after this.
[1:11:24] Speaker 2: I'm driving home after this.
[1:11:25] Speaker 3: Super dangerous.
[1:11:26] Speaker 2: But what I was going to say is I would
[1:11:28] Speaker 2: probably choose an eight-hour car ride over an hour and
[1:11:34] Speaker 2: a half flight.
[1:11:35] Speaker 3: Listen, dude, what you're saying makes sense. Like, think about
[1:11:39] Speaker 3: what have you ever been sitting on a plane and
[1:11:40] Speaker 3: you're like, I am trapped in a floating toboggan, an
[1:11:44] Speaker 3: aluminum toboggan right now that is flying through the sky
[1:11:50] Speaker 3: using jet prep, highly flammable jet fuel.
[1:11:54] Speaker 1: Also relying on two strangers you've never met before to
[1:11:57] Speaker 1: make sure you get there safely.
[1:11:58] Speaker 3: And in a very stressful day and age, like who
[1:12:01] Speaker 3: knows what Tommy from fucking Michigan is wanting.
[1:12:03] Speaker 2: This doesn't, it definitely doesn't help.
[1:12:05] Speaker 3: No, no, but you're right. I get it.
[1:12:07] Speaker 1: And also, I thought you said we weren't going to,
[1:12:09] Speaker 1: I just relating to your concern, but back to the stats,
[1:12:12] Speaker 1: you're fine.
[1:12:13] Speaker 3: No, last point, no turbulence related crashes. Now, as of
[1:12:17] Speaker 3: the past like year, there's been a tremendous amount of
[1:12:19] Speaker 3: turbulence related deaths.
[1:12:21] Speaker 1: Yeah, but that's because they don't have their seatbelts on.
[1:12:23] Speaker 1: But who the freak wears their seatbelt mid-flight? No, but
[1:12:26] Speaker 1: in heavy turbulence, you got to put that seatbelt on.
[1:12:28] Speaker 2: You want to know.
[1:12:28] Speaker 3: Where it's happening? I don't want to.
[1:12:30] Speaker 2: Don't tell me.
[1:12:31] Speaker 3: Don't tell you. Okay. I don't want to. I don't
[1:12:34] Speaker 3: want to tell you.
[1:12:34] Speaker 2: No, I'll be good.
[1:12:35] Speaker 3: It's somewhere I just want. I will say it's over
[1:12:36] Speaker 3: a major body of water.
[1:12:37] Speaker 2: I'll be good without it.
[1:12:38] Speaker 3: I'm not going to tell you. Yeah, I'll be good.
[1:12:39] Speaker 3: But there was one recently. And dude, I watched a
[1:12:42] Speaker 3: video of it. Dude. I watched a video of a
[1:12:44] Speaker 3: dude that somehow ended up in the baggage compartment. I'm
[1:12:48] Speaker 3: not kidding. You can find this video online. The turbulence
[1:12:51] Speaker 3: was so strong, they had to pull him out of
[1:12:55] Speaker 3: full body. You go back to the conversation. I'll find
[1:12:57] Speaker 3: the video. Go ahead. I'll show you right now. I'll
[1:13:01] Speaker 3: show you.
[1:13:02] Speaker 2: Sorry. Did we get that? That was gangster. That was awesome.
[1:13:05] Speaker 2: That was cool as fuck.
[1:13:06] Speaker 3: You're athletic.
[1:13:08] Speaker 2: I literally, before I did it, I thought... If I
[1:13:11] Speaker 2: get this, that's going to be cool. That was really cool.
[1:13:13] Speaker 2: It was. It happened in my mind and then it
[1:13:16] Speaker 2: happened in real life. That was really cool.
[1:13:17] Speaker 3: Yep.
[1:13:18] Speaker 2: Anyways, I'm sorry, bro. I'm sorry for doing all that,
[1:13:21] Speaker 2: but you're fine, Nick. I'm going to be all right.
[1:13:24] Speaker 3: I mean.
[1:13:25] Speaker 2: Helicopters? Never been in one. Would you?
[1:13:29] Speaker 3: Probably not. I don't like those.
[1:13:31] Speaker 2: Those are those. I don't know about those so much.
[1:13:34] Speaker 3: I just did New York to the Hamptons a couple
[1:13:36] Speaker 3: weeks ago.
[1:13:36] Speaker 2: Never been in one. Why did you knock New York
[1:13:39] Speaker 2: to the Hamptons?
[1:13:40] Speaker 3: No, you just said that because, okay, if I had
[1:13:42] Speaker 3: said Cape Cod, you wouldn't have made that voice.
[1:13:44] Speaker 2: I went to Cape Cod.
[1:13:45] Speaker 3: No, you can't do that.
[1:13:46] Speaker 2: All right, fine. I think Hampton's in Antarctica.
[1:13:48] Speaker 3: All right, so how about this? Detroit.
[1:13:50] Speaker 2: I flew my helicopter to Detroit. I went to 8 Mile. Anyways, bro,
[1:13:58] Speaker 2: that's it. That's all we got for you today. Nice. Yeah.
[1:14:01] Speaker 5: Okay.
[1:14:01] Speaker 3: Wait, no, you say something. Yeah.
[1:14:03] Speaker 1: Anything.
[1:14:04] Speaker 3: It could be anything you want.
[1:14:05] Speaker 2: Just anything at all.
[1:14:06] Speaker 1: Yeah.
[1:14:13] Speaker 2: I'm thinking.
[1:14:14] Speaker 3: That's fine. Take your time. We have nowhere to go.
[1:14:16] Speaker 3: There's no rush hour up here in fucking Canada.
[1:14:21] Speaker 2: Canada.
[1:14:21] Speaker 3: I mean, we're close, right?
[1:14:23] Speaker 2: We're pretty close. Okay. Watch out for bears. I thought
[1:14:26] Speaker 2: we were going to talk about the Mr. Beast challenge.
[1:14:28] Speaker 2: I think we should. Oh, my God.
[1:14:29] Speaker 3: We started the video with that.
[1:14:30] Speaker 2: I think we should. We just never talked about it.
[1:14:32] Speaker 3: Never talked about it.
[1:14:32] Speaker 2: Yeah. What a crazy experience. First of all, let's be clear.
[1:14:37] Speaker 2: You didn't run out on purpose. I know that for
[1:14:38] Speaker 2: a fact. Yeah, no, no, no. Complete accident. We don't
[1:14:41] Speaker 2: sleep there overnight and get no sleep and tough it
[1:14:44] Speaker 2: out like that. And then you just run out.
[1:14:46] Speaker 3: No.
[1:14:46] Speaker 2: That was not on purpose.
[1:14:47] Speaker 3: No.
[1:14:47] Speaker 2: Why would I do that? Also, I know Jimmy didn't
[1:14:50] Speaker 2: just tell you the challenges. No, he absolutely didn't. No,
[1:14:52] Speaker 2: I know. You can also ask him. Anyone can ask him.
[1:14:54] Speaker 2: I know he wouldn't do that. I just know he
[1:14:55] Speaker 2: wouldn't do that.
[1:14:56] Speaker 3: No. Yeah.
[1:14:57] Speaker 2: I know he didn't do that. So I will support
[1:14:59] Speaker 2: you here on that. I will vouch that that did
[1:15:02] Speaker 2: not happen.
[1:15:02] Speaker 1: There are still some people to this day that refuse
[1:15:06] Speaker 1: to let that reality sink in their minds.
[1:15:08] Speaker 2: I think you're just competitive. Because I think when we
[1:15:11] Speaker 2: saw each other early on or maybe partway through, we
[1:15:13] Speaker 2: knew we were both very competitive. And that's why we
[1:15:15] Speaker 2: made a good team later in the challenge. But I
[1:15:17] Speaker 2: think you're just competitive and that's why you made it.
[1:15:19] Speaker 2: That far in the challenge. That's one reason. We got
[1:15:21] Speaker 2: a little lucky too with some of the challenges. I
[1:15:23] Speaker 2: was going to say, man. No, there was some luck,
[1:15:25] Speaker 2: but it wasn't all. There was not. It was not
[1:15:27] Speaker 2: all luck. I have to be honest.
[1:15:30] Speaker 1: I wouldn't consider myself as competitive as I am strategic.
[1:15:35] Speaker 2: You think so? Yeah. Well, either way. So that got
[1:15:37] Speaker 2: you to the end, right? I think. Yeah. You didn't
[1:15:41] Speaker 2: run out on purpose though. No. I know that.
[1:15:43] Speaker 1: No.
[1:15:43] Speaker 2: Nick, dude. I threw that plate. I know. I saw
[1:15:46] Speaker 2: it all. But I turned around.
[1:15:48] Speaker 1: And it was your look that made me realize what
[1:15:52] Speaker 1: I had done. I think your hands were above your
[1:15:54] Speaker 1: head and I seen your big ass blue eyes wide open.
[1:15:57] Speaker 2: And I was like. I felt bad. What the fuck?
[1:16:00] Speaker 1: I'm not standing next to Nick anymore.
[1:16:02] Speaker 2: Dude, I'm not kidding.
[1:16:04] Speaker 1: That was probably the moment in my life where I
[1:16:07] Speaker 1: felt the most stupid.
[1:16:09] Speaker 2: Everyone was just looking at me like, no, it's subjective.
[1:16:12] Speaker 2: You're not me. I know.
[1:16:15] Speaker 3: Just that seems like, eh.
[1:16:17] Speaker 1: Nah nah nah i mean look i felt stupid a
[1:16:21] Speaker 1: lot but that dude thanks did you enjoy that experience
[1:16:25] Speaker 1: though meeting all the creators that's really fun it was
[1:16:27] Speaker 1: right everyone was super nice too yeah almost everyone almost.
[1:16:30] Speaker 2: Everyone yeah yeah but uh would you would you do
[1:16:36] Speaker 2: another mr beast challenge yeah i'd probably do another one
[1:16:39] Speaker 2: it was fun if he invited you i don't know
[1:16:41] Speaker 2: how much i loved sleeping over It became a little campy.
[1:16:46] Speaker 2: It's kind of disgusting also with the porta-potties.
[1:16:49] Speaker 1: I told Jimmy, I said, bro, I said two things. A,
[1:16:51] Speaker 1: I think you need to, like, why don't we get, like,
[1:16:56] Speaker 1: actual catering? Like, real catering? Like, why are we living
[1:16:59] Speaker 1: in these conditions?
[1:17:00] Speaker 2: I think they made it bad on purpose. It was bad.
[1:17:03] Speaker 2: All this stuff. It just, like, it felt like, you know,
[1:17:06] Speaker 2: you dropped... what, three, four million on this video?
[1:17:09] Speaker 1: Why is the last thing you skimp out on like
[1:17:12] Speaker 1: the living conditions and like the port-a-potty?
[1:17:14] Speaker 3: Well, yeah, but like he said, it probably was done
[1:17:16] Speaker 3: on purpose.
[1:17:17] Speaker 2: I think it was on purpose, yeah. It is on purpose.
[1:17:19] Speaker 2: He's trying to like, bro, there's a million dollars on
[1:17:22] Speaker 2: the line. I'm sorry. It's not going to be easy. Yeah.
[1:17:24] Speaker 1: Like for all of his challenges, like even I've seen
[1:17:27] Speaker 1: like some of the Amazon contestants like complaining about what happened. Yo,
[1:17:30] Speaker 1: there's five million fucking dollars on the line. Did you
[1:17:33] Speaker 1: think that was going to be easy? Yeah.
[1:17:35] Speaker 3: Like.
[1:17:35] Speaker 2: I think he was trying to make it difficult.
[1:17:37] Speaker 3: But there was porta-potties? And that.
[1:17:39] Speaker 2: They would wheel them in, yeah. And they just... Like,
[1:17:41] Speaker 2: they left it overnight, right?
[1:17:43] Speaker 3: Yes.
[1:17:43] Speaker 2: It was next to my bed, I think. It was.
[1:17:45] Speaker 2: And it was so small. Like, you probably had trouble
[1:17:47] Speaker 2: fitting it. Oh, it was tough to get in there.
[1:17:48] Speaker 2: So tiny. You couldn't open and close the door.
[1:17:50] Speaker 3: Do you think it's weirder... to like go to the
[1:17:53] Speaker 3: port-a-potty at like a music festival at Coachella or like
[1:17:56] Speaker 3: if you know that you're smelling Kai Sanat shit like
[1:18:00] Speaker 3: do you think that makes it weirder like if you
[1:18:02] Speaker 3: know that one of the like one of the yeah
[1:18:04] Speaker 3: yeah or just like you just know that a creator
[1:18:06] Speaker 3: that like you saw Logan go in the port-a-potty before
[1:18:08] Speaker 3: you go in there just fucking.
[1:18:10] Speaker 2: Rank bro There was one person who had some stomach issues,
[1:18:14] Speaker 2: he said that day, and it was bad. It was Landon.
[1:18:17] Speaker 2: I felt so bad for him. You're just going to
[1:18:19] Speaker 2: out him like that, huh?
[1:18:20] Speaker 1: Well, honestly, bro, fuck him because he accused me of
[1:18:23] Speaker 1: cheating as well. Like, bro, everyone who thought that, fuck you.
[1:18:28] Speaker 1: Especially the ones who accused me of cheating and then
[1:18:29] Speaker 1: cheated themselves.
[1:18:31] Speaker 2: Assholes. I'm done.
[1:18:32] Speaker 3: I'm done.
[1:18:33] Speaker 5: I'm done.
[1:18:34] Speaker 2: You have to get it out. He hasn't gotten it
[1:18:37] Speaker 2: out yet.
[1:18:37] Speaker 3: Trust me. We're going to handle it elsewhere. We're just
[1:18:39] Speaker 3: not going to bring this type of beef into your cooking.
[1:18:42] Speaker 2: Thank you. Stick to the beef Wellington.
[1:18:45] Speaker 3: Oh, we didn't even talk about any of the records, bro. What, what,
[1:18:47] Speaker 3: what Guinness book records do you have? Rattle some off.
[1:18:50] Speaker 2: We have, we're, we're about to work on the world's
[1:18:52] Speaker 2: largest chocolate bar. We have largest beef Wellington with Gordon.
[1:18:55] Speaker 2: We've got most fast food restaurants. I think some of
[1:18:58] Speaker 2: these have been broken by the way. So I don't
[1:18:59] Speaker 2: know which ones, but most fast food restaurants visit in
[1:19:02] Speaker 2: 24 hours. We have cake pop.
[1:19:04] Speaker 3: Yeah.
[1:19:04] Speaker 2: World's largest cake pop that I did with like Ninja.
[1:19:07] Speaker 2: How big was the cake pop? Um, I don't remember. 20? No,
[1:19:12] Speaker 2: I don't. Who eats it? 44 pounds, maybe? That's a
[1:19:17] Speaker 2: huge cake pop.
[1:19:18] Speaker 3: 44 pounds?
[1:19:19] Speaker 1: Who eats it after you make this giant cake?
[1:19:21] Speaker 2: You have to donate it.
[1:19:21] Speaker 3: No, your cake pop weighed 97 pounds.
[1:19:24] Speaker 2: 44 kilograms. Is that right?
[1:19:26] Speaker 3: Yep.
[1:19:26] Speaker 2: Is it 44 kilograms?
[1:19:27] Speaker 3: No, that would be too much. Really? No, yeah, yeah,
[1:19:31] Speaker 3: you're right. You're right.
[1:19:32] Speaker 2: Okay, I was like, I don't think that.
[1:19:33] Speaker 3: Sorry, sorry, 44 kilograms.
[1:19:34] Speaker 2: 44 kilograms, 90 something pounds.
[1:19:35] Speaker 3: Damn. Almost 100 pounds, right? um talk to us about
[1:19:39] Speaker 3: this chicken.
[1:19:39] Speaker 2: Nugget the world's largest chicken nugget 46 pounds guinness world
[1:19:43] Speaker 2: records will not let you waste any food they watch
[1:19:45] Speaker 2: and if you waste the food so wait what do
[1:19:47] Speaker 2: you have to do with it you have to donate
[1:19:48] Speaker 2: it or like package it up it's hard it's hard
[1:19:52] Speaker 2: who's eating 90 pounds of cake pop well it's just
[1:19:54] Speaker 2: cake it's just cake and frosting mixed up together so
[1:19:56] Speaker 2: you just can send it off to like a couple
[1:19:58] Speaker 2: different places that'll take um donations.
[1:20:01] Speaker 3: So what did you do with the 57 pound beef
[1:20:03] Speaker 3: wellington Like, sliced it?
[1:20:06] Speaker 2: Yeah, probably just sliced it and quartered it and then
[1:20:08] Speaker 2: just put it in plastic wrap and sent it off. Yeah.
[1:20:11] Speaker 2: It was really... All of them were really... The records
[1:20:13] Speaker 2: were fun. You know, it's just like a fun little challenge,
[1:20:15] Speaker 2: you know?
[1:20:16] Speaker 3: Yeah.
[1:20:16] Speaker 2: Yeah. Guinness has gotten cool. Guinness has gotten super cool.
[1:20:20] Speaker 2: As well. Like, I tried to set a world record
[1:20:22] Speaker 2: when I was 11.
[1:20:23] Speaker 3: Yeah.
[1:20:24] Speaker 2: On a pogo stick. Okay. And, like, I went through
[1:20:26] Speaker 2: all the, like.
[1:20:28] Speaker 1: paperwork submissions all of it only to get like ultimately
[1:20:31] Speaker 1: never responded to not even denied it just like never
[1:20:33] Speaker 1: responded and now you know that we got a little
[1:20:35] Speaker 1: clout I think they pay attention a little bit and
[1:20:37] Speaker 1: they're like oh look what do you want to do.
[1:20:38] Speaker 2: They probably answer your phone calls.
[1:20:39] Speaker 1: Now huh yeah yeah and I have to be honest
[1:20:42] Speaker 1: with you now that they're answering specifically with my Pokemon
[1:20:46] Speaker 1: card they were just so cool with it.
[1:20:49] Speaker 2: I don't know.
[1:20:50] Speaker 1: I had a little PTSD from when I was 11
[1:20:52] Speaker 1: because I really wanted to set this pogo stick record.
[1:20:55] Speaker 2: A lot of people grow up and just have this
[1:20:56] Speaker 2: dream to get in the Guinness Book of World Records.
[1:20:58] Speaker 2: It's such a cool book. Yeah.
[1:21:00] Speaker 3: This dude, Sensor, he broke the pull-up record in 24 hours,
[1:21:05] Speaker 3: 9,250 reps.
[1:21:05] Speaker 2: What?
[1:21:05] Speaker 3: You saw it happened? Cameron Haynes' son.
[1:21:11] Speaker 2: I think he's trying to beat that record.
[1:21:13] Speaker 3: Well, guess what? He, they didn't, they, he did it.
[1:21:16] Speaker 3: And like he, he had trained for it. He's like
[1:21:18] Speaker 3: the pull-up guy.
[1:21:18] Speaker 2: Yeah.
[1:21:19] Speaker 3: They disqualified him because he did it for charity. You
[1:21:23] Speaker 3: can't be associated with any organization or charity. I don't
[1:21:26] Speaker 3: know if they ended up rolling that back, but last
[1:21:28] Speaker 3: time I checked, he was disqualified.
[1:21:30] Speaker 2: That's ridiculous.
[1:21:31] Speaker 3: Because he was donating per pull-up to some charity.
[1:21:36] Speaker 2: That's ridiculous.
[1:21:37] Speaker 3: It was a full-on donation situation. They were like, we'll
[1:21:40] Speaker 3: send you a line with a charity. You're disqualified.
[1:21:42] Speaker 2: They are very by the book. And if you mess
[1:21:43] Speaker 2: up one thing, they'll pretty much pull it. We've failed
[1:21:47] Speaker 2: them before. Oh, you have?
[1:21:49] Speaker 4: Mm-hmm.
[1:21:49] Speaker 3: Damn.
[1:21:50] Speaker 2: Yeah.
[1:21:51] Speaker 3: Do you know the last question from on my end
[1:21:53] Speaker 3: and then I'll rest my case. Sure. Also, I should
[1:21:56] Speaker 3: say this. Thank you so much for getting into specificities
[1:21:58] Speaker 3: on food with me. I've been waiting to do this
[1:22:00] Speaker 3: and sorry to the audience members who don't like this
[1:22:03] Speaker 3: type of granular.
[1:22:04] Speaker 2: Food is great.
[1:22:05] Speaker 3: I believe that there is more food or there's a
[1:22:09] Speaker 3: little bit of a food audience at each and every
[1:22:11] Speaker 3: one of us. I think it just depends on what
[1:22:13] Speaker 3: thing you're talking about, but people love food. It's one
[1:22:16] Speaker 3: of the most naturally occurring things. Dopamine and necessities in life.
[1:22:22] Speaker 3: And that's why I love it as a niche for you. Pizza.
[1:22:27] Speaker 3: Where's the best pizza on the planet in your eyes currently?
[1:22:33] Speaker 2: Currently for me, it's a, it's, and I have a
[1:22:36] Speaker 2: little bias because of Rhode Island. It's a restaurant in Providence.
[1:22:39] Speaker 3: Called Al Forno. How does it feel to live on
[1:22:42] Speaker 3: that Island by yourself?
[1:22:43] Speaker 2: Oh no. Okay. I thought you were going to agree
[1:22:45] Speaker 2: with me.
[1:22:46] Speaker 3: No, there can't be a, have you had, have you
[1:22:48] Speaker 3: had all the New York spa? I mean, you're so close.
[1:22:50] Speaker 2: I was really excited for a second. I thought you
[1:22:52] Speaker 2: were going to be like, that's my favorite.
[1:22:53] Speaker 3: Well, I've just never heard. I mean, I can't doubt
[1:22:55] Speaker 3: you because you're a food, a big food guy.
[1:22:56] Speaker 2: Please seriously. It's, it's called Al Forno. I have no
[1:22:59] Speaker 2: tie to, I worked there once. I worked there because
[1:23:02] Speaker 2: of how much I loved it when I was growing
[1:23:03] Speaker 2: up in Rhode Island. But this isn't some sort of
[1:23:07] Speaker 2: plug that I don't like.
[1:23:08] Speaker 3: No, of course.
[1:23:09] Speaker 2: It's grilled pizza. Oh, yeah. They invented it there.
[1:23:12] Speaker 1: No, no.
[1:23:13] Speaker 2: You've got to.
[1:23:14] Speaker 3: What does that fucking mean? Okay, so... Because what you're
[1:23:17] Speaker 3: saying is offensive right now. Okay. To a lot of people. Okay.
[1:23:20] Speaker 3: To a lot of people.
[1:23:21] Speaker 2: Hear me out, okay? When I think about food, I
[1:23:24] Speaker 2: think about just the balance in whatever food we're discussing.
[1:23:28] Speaker 2: This has everything perfectly balanced. It has.
[1:23:32] Speaker 2: The dough is chewy, but also has a nice crust
[1:23:35] Speaker 2: to it. So you have both of those kind of
[1:23:36] Speaker 2: playing off each other. Then it's simple. It's simple ingredients.
[1:23:39] Speaker 2: There's some three, a blend of three cheeses. There's some
[1:23:42] Speaker 2: simple tomato sauce splatted on the pizza. It's a messy
[1:23:45] Speaker 2: sort of pizza. So it's not pretentious or fancy. And
[1:23:48] Speaker 2: then there's fresh, nice, fresh herbs that could kind of
[1:23:50] Speaker 2: give that like bright pop to it. And, and, and
[1:23:54] Speaker 2: it just, it's just so So well-rounded. Then you got
[1:23:58] Speaker 2: that char, which is that nice extra flavor from the
[1:24:01] Speaker 2: char from the grill itself. It's grilled over coal. It's
[1:24:06] Speaker 2: an unbelievable, unbelievable pizza.
[1:24:09] Speaker 3: You grew up on this?
[1:24:10] Speaker 2: Well, I'm telling you, that will go down forever as
[1:24:14] Speaker 2: my favorite pizza ever. No one's going to give me
[1:24:16] Speaker 2: a slice that I like more. I mean, I get
[1:24:18] Speaker 2: spoiled with a lot of good food. So literally less
[1:24:20] Speaker 2: than seven days ago, I was in Italy at a
[1:24:22] Speaker 2: place called I Massagnelli, which was like top two pizza
[1:24:25] Speaker 2: restaurants in the world. Number one last year, number two
[1:24:27] Speaker 2: this year. It's fantastic. It's amazing. It's Neapolitan style pizza.
[1:24:31] Speaker 2: And it's just like you take a bite of it
[1:24:33] Speaker 2: and it's hot and it's cheesy and it just cooked
[1:24:35] Speaker 2: for only 30 to 40 seconds in the oven and
[1:24:37] Speaker 2: it's done. And it's amazing to watch. And it's delicious,
[1:24:41] Speaker 2: but this one from Al Forno, from Providence, is going
[1:24:43] Speaker 2: to go down as my best.
[1:24:44] Speaker 3: But that's because you have a relationship with it.
[1:24:47] Speaker 2: A lot of people, if they've had it, they'll– Well, I'm.
[1:24:50] Speaker 3: Going to go get it, right? But what I'm trying
[1:24:52] Speaker 3: to say to you is like if you had asked me,
[1:24:55] Speaker 3: you know, what my favorite amusement park in the world
[1:24:58] Speaker 3: was when I was eight, I wouldn't say Disney World.
[1:25:00] Speaker 3: I would say the one at Orange Avenue School because
[1:25:02] Speaker 3: it has the funny plastic slide that goes to the
[1:25:04] Speaker 3: right and left. You know what I'm saying? Like you
[1:25:05] Speaker 3: have a tie to this grilled pie.
[1:25:08] Speaker 2: He's saying it can stand on its own. No, I'm
[1:25:11] Speaker 2: telling you it's good.
[1:25:12] Speaker 3: Well, the reason why it's hard for me is because
[1:25:13] Speaker 3: I'm from Milford, which is a part of New Haven
[1:25:15] Speaker 3: County and New Haven.
[1:25:16] Speaker 2: So I'll agree with you. New Haven has less pizza offerings,
[1:25:20] Speaker 2: but better overall quality of pizza. Whereas New York has
[1:25:23] Speaker 2: a much more widespread amount of pizzas. Sorry. um, new
[1:25:27] Speaker 2: Haven has better, the best pizzas probably in the country.
[1:25:31] Speaker 2: I would agree with you on that. I would say
[1:25:32] Speaker 2: the world less, less of a spread, but they have
[1:25:34] Speaker 2: some of the best in the world or, or in
[1:25:36] Speaker 2: the country. Um, especially New York. That's what we all
[1:25:39] Speaker 2: think of, right? New York has a better overall average.
[1:25:43] Speaker 2: That's what I would say. That's what I would say.
[1:25:45] Speaker 2: So I agree with you on that. And I know
[1:25:46] Speaker 2: you probably wanted me to say one of the three
[1:25:48] Speaker 2: places in, in, Oh, I like that.
[1:25:50] Speaker 3: You know that there's three. So, you know, your new
[1:25:51] Speaker 3: Haven pizza.
[1:25:52] Speaker 2: I mean, I just, this is my job, right? I've
[1:25:54] Speaker 2: got to know this stuff.
[1:25:54] Speaker 3: Pep and Sally's Modern.
[1:25:56] Speaker 2: But Al Forno and that grilled pizza, I just think
[1:26:00] Speaker 2: it's such a well-rounded. I'm going. It's really.
[1:26:03] Speaker 3: I will go there.
[1:26:03] Speaker 2: It's something special and it's different, but it's just like,
[1:26:06] Speaker 2: it's pizza. It's definitely pizza. And it's really, it's really.
[1:26:09] Speaker 3: So next time I make a D-Gen run to Mohegan,
[1:26:12] Speaker 3: because I do that quite often.
[1:26:13] Speaker 2: Okay.
[1:26:14] Speaker 3: How far is it from Mohegan to this pizza place?
[1:26:16] Speaker 2: How far is it to Providence? I don't know.
[1:26:18] Speaker 3: Yeah, okay. Probably 30 minutes. I'll do it.
[1:26:20] Speaker 2: I'll get it done. Just let me know. They don't
[1:26:21] Speaker 2: take reservations. You show up, whatever. But, like, yeah, let
[1:26:24] Speaker 2: me know if you want to go, and I'll help
[1:26:26] Speaker 2: you get there. Amazing. And it's really special.
[1:26:29] Speaker 3: Wow. Yeah. Al Forno.
[1:26:31] Speaker 2: Yeah, yeah, yeah. It's very good. It's very good. What's
[1:26:34] Speaker 2: your cookbook called for those who want to cook like
[1:26:36] Speaker 2: Nick D? Knife Drop. Knife Drop. Oh, that's cool. Oh, yeah,
[1:26:40] Speaker 2: that's right. Knife Drop. It was fun. Oh, we have it. Oh,
[1:26:43] Speaker 2: I don't even.
[1:26:44] Speaker 3: Is it close enough to my hand to actually end.
[1:26:46] Speaker 2: Up in it? It could end up in your hand
[1:26:47] Speaker 2: if you wanted to. It's fun. It's a fun cookbook, yeah. Yeah,
[1:26:53] Speaker 2: it did better than I thought it would do, to
[1:26:54] Speaker 2: be honest with you. I didn't know so many people
[1:26:56] Speaker 2: would want to buy a cookbook for me.
[1:26:57] Speaker 3: Dude, look at him on the cover of that, dude.
[1:26:59] Speaker 3: What the hell?
[1:27:00] Speaker 2: Come on now, GQ. Are you serious? That's me.
[1:27:03] Speaker 3: Have you ever thought about doing any kind of modeling?
[1:27:05] Speaker 2: No. But look, I mean, that's basically modeling right there.
[1:27:08] Speaker 2: You stand there with the knife. You know you smile.
[1:27:10] Speaker 3: Yep. Yeah.
[1:27:11] Speaker 2: Gordon Ramsey wrote the foreword.
[1:27:13] Speaker 3: That's sick.
[1:27:14] Speaker 2: That's awesome.
[1:27:15] Speaker 1: Nick, dude, it's been a pleasure talking to you. I
[1:27:19] Speaker 1: wish you nothing but the best and all success in
[1:27:22] Speaker 1: your future. You are such a nice kid, and thank
[1:27:23] Speaker 1: you for doing this video or wanting me to do
[1:27:26] Speaker 1: the video.
[1:27:27] Speaker 2: It was so cool. No, thank you, guys. This was great.
[1:27:28] Speaker 2: I'm so glad this worked out. Nice little fireplace.
[1:27:31] Speaker 3: Yeah.
[1:27:33] Speaker 2: Nobody knows this probably from the edit, but we are
[1:27:35] Speaker 2: far away from each other.
[1:27:36] Speaker 3: So far.
[1:27:37] Speaker 2: I can't even hear my... I just can't hear you.
[1:27:39] Speaker 3: Without the headphones, it might not be such a bad thing.
[1:27:42] Speaker 2: Yeah, yeah, yeah. Yeah, you guys are far.
[1:27:45] Speaker 3: I'm actually really excited about this book. I'm taking this.
[1:27:47] Speaker 2: Thank you. Yeah, you should take the book. Guys, thanks
[1:27:49] Speaker 2: so much for having me. We love you, Nick. Thank you, guys.
[1:27:51] Speaker 2: Nick DiGiovanni, ladies and gentlemen. Hey, if you're not subscribed,
[1:27:53] Speaker 2: hit that subscribe button.
[1:27:54] Speaker 1: Bye.

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