Grant Achatz (award-winning chef)

I'm Dex Shepherd. - Who are you? - Lily Padman. - That's me. - Today, we have a legendary chef on Grant Acquets.

He is the restaurant tour who owns Elinia and has won numerous accolades and is one of Bobby Wobbs biggest crushes. - It's true, and he's Elinia for people who don't know is basically the United States best restaurant.

- It had been many years in a row.

- Yeah, it's an incredible place.

And he's an incredible chef with an incredible story. - Man, yeah. - Yeah, what could be the worst thing that could happen to his chef. And that's what happened.

Please enjoy Grant Acquets. (upbeat music) - I don't know if you know this, you're so savvy that you know the gold and the Boston matches the trunks.

Almost I do. - Well, I mean, I thought you blocked that. - Yeah, of course. - God, you really know what you're doing. (laughs)

How much thought did you put into this? - My outfit. - Yeah, I put it nine. - Yeah, okay, okay. - Well, it's great.

- You've surrendered, that's someone else. - I've done that show on the shoot.

“- Rob, do you know where this sprays are in my house?”

- If I don't have a nicotine spray,

I can't continue. - I can't function. - There you say. - Have you ever been a nicotine addict? - Never.

- Oh my God, that seems hard to imagine. We're both Michiganers. - Yeah. - It's almost the same age. - Yeah.

- I think you're maybe eight months older than me. - Exactly. - Thank God, yeah. - Yeah, they're enough. - Melford, Highland, Dearborn Detroit.

- Okay. - You're St. Claire? - Yeah. - Not St. Claire, sure. - No, and is it a show on?

- Yeah, it's big difference. - It's different. - Yeah, it's. - You would think Monica, right? St. Claire, St. Claire, sure.

What could be the difference? - Yes. - This is like making "Couny" that happened to me. - It's a joke, yeah. - Yes, so walk me through St. Claire.

I'm pretty sure it's similar to Milford, conceptually. - No way. - Three thousand? - Yeah.

- I don't know more than that. But that then, love fast food restaurant. That's how small they were. - Every social time. - How many stop lights?

- Two. - And did you go to like, did they have St. Claire high school? - Yeah, it's just one high school. - How many kids were in there, do you know?

- In my resume in fast, probably not more than 100. - Oh, really? - It was really smart. - Oh, yeah, yeah, yeah.

- In you drove a fucking GTO in high school? - Yeah, come on, what's the 17? - I said, yeah, yeah. - Tell me about that car. - But I was 14.

My father said, "Good, kind of, how are you, Mom?" - When you turned 16. And I just said, "The fast one." - Right, as you go in, and my love must have host. In my head, I was like, "Oh, he's in a by me and must have host."

- Right, right. - It's in turn out like that for the better. - Oh. - So, you learn how and found a GTO that was in boxes. It was after frame and it was in that sort.

- Someone had started a restoration failed.

“- 14 hundred dollars, that's what we paid for.”

- Oh, no. - In for two years, we took it all of a part and built it all back up. - How did your dad have that kind of mechanical prowess? - And then I think a lot of it was just, again, that small town, Michigan, manliness.

- Yeah. - A man had to know how to turn around. - Right. And then we bought the manual. Pioneer puts out all of those of hers they had manuals on.

We really had to put them together. - Right, right, right. - So here we are, we threw that in behind the tools. - And I can't believe it ran to be honest with you. - I was saying this.

(laughing) - And were you the King of your high school with that sweet ride? 'Cause in Michigan, if you drove a rad car, it really meant something. - That was a symbol.

- Yes! I had a Mustang GT that I bought similarly for $1800. And yeah, I think that elevated me if you know this. - Yes, I did, so. - I wasn't very cool.

- No, I saw a picture of you. - You've got your tight roll jeans, you've got a fucking gorgeous, long front-long and back. - So that, I should have kept that. - Yeah, yeah, yeah, yeah.

- It would be down to your ankles right now. - It's called a long. - That's one of the names for a short and front-long back. - That's right, that's right. (laughing)

- Take your poison with that, all right. What kind of dude were you in high school? - Super shy. He did not apply myself unless it was with my hands. - Oh, some sort of art.

- As I was a mere architect.

Never trained, never smoked, tight, tight with the five guys.

Never said.

“- So mom and dad, on more than one, you know, restaurant?”

- Only one at a time.

- Yeah, three.

- There was a family dinner.

Breakfast on the show seven days a week.

“- And, like, how many tables are inside this place?”

- It probably has 150 people. - 'Cause I was doing the math when I heard you say, the town was 3,000 at that time, and I was like, man, even if 10% of the community - Right.

- That's right. - I'm not trying to do the finances of it. - Right. - It was the place that everybody gathered. Every morning, every morning, every morning,

every same table, they didn't even have to order. - Oh, that's the best. - And that was a really wonderful time. - What is funny though, when you're in a small town, like, assuredly your peers thought you guys were loaded.

- Oh, yeah. - 'Cause when you're in kid and someone's parent owns a business in town, you just think they're rich. - You have no idea what the finances are. - I was in really shy.

- They spilled me. - Oh, wow.

- Yeah, yeah, yeah, yeah, yeah, yeah.

- Yeah, yeah, yeah, yeah, yeah, yeah, yeah, yeah. - Did you have dirt bikes? - For a little bit of a waste. - For a little bit of a waste. - For a little bit of a bit.

- Yeah. - I threw up on dirt bikes, and then made the transition when I was like 12. - I'm so grateful I had that childhood, are you? - Oh, yeah.

I really, really thirsty when I am today was your life. - Yeah, I even think about what I've learned about how seasonal your preparation is and how you think about oak leaves burning. - Right.

- Your obsession with figuring how to get that smell into food, I wonder, is that us? Does everyone have that nostalgia for burning leaves? - It was interesting, when we were working on those chansaps, I would be like, hey, what is you for a lot?

And if they were in Texas, there's no freeze, right? You were in Boston, probably. Some people living in California were mostly everything. - So how do you find that touchstone that is able to really make people go back in time?

- Yeah. - That's a very thoughtful thing. - Yeah, really, really good, yeah. Almost the most. - Yeah.

- How do you not go on a way to, again, I love the acronyms, 'cause CIA, culinary and tuna, America. But it wasn't their ICE, too, internet and cooking, yeah, yeah, yeah, yeah.

- Oh, bad, it's all good, yeah. - They need a rebrand to the time. - It's so funny. - It is funny. - How do you not go on to CIA?

Did you have any other... - No, it was. - I had no back up. - Okay, no backup, no other interests. - Ash is genuinely, I was terrible and high school.

So it wasn't like I was the only two of the university like on my friends. - Right. - I was like, this is it, but I really love it. - Do you think you had any advantage

having minimally cooked at the diner? - For sure. - What kind of advantages do you arrive with, like, some mechanical abilities? - That skill.

- Yeah, there was nice shows there was, honestly, a lot of the three. - Oh, a lot of the stress, a lot of that environment. - It's intense. - And you have to figure it out.

- Your domain is where I probably am the most ignorant. So forgive me when I make a bunch of dumb observations, but I don't even imagine you have a relationship with heat. Like I cook enough, then I know over time, I look at that flame, I know what that flame's gonna give me.

I know kind of time, I want something out there if I want to be golden. I would imagine to you have also have a pretty good relationship with heat. - Yeah, so a lot of the marvelous technique is sous vide.

- Uh-huh. - And so every people don't know sous vide. - You're pretty food and a bag, essentially. And facing that and a lot of bad.

“- But you have to have a vlog over the right temperature.”

So I'm pretty good at just putting my food in there and knowing about temperatures. - Uh-huh, yeah, you can do that.

- Yeah, my wife always uses me, but I can take salt

and know how many grams I have on my ass. - Yeah, yeah, yeah, yeah, yeah. - It must have memory. - Yeah, yeah, yeah. - It's doing something over and over again

for quite a year or whatever. - What at CIA was the most challenging? What was the deficit you had that you were like, "Oh boy, I'm having a hard time with this." - Probably that, and it was my false sense of ability.

- A little air against me? - Yeah, yeah, yeah, yeah. - You know, there's a lot of the people that started to have never foot before. - Wow.

- I was young, I was only 19 years old. Every year, I was like, "I'm better than all these things." They helped me back a little bit. I learned that lesson fast, so. - It kind of takes up personality a little bit, though.

- Oh, I agree. There was a certain... - It's confidence, and you put yourself out there, too. The foot you're doing now. - Yeah.

- Yeah, it's a bit different, yeah. - Yeah, you're trying to get that perfect ratio of arrogance. - Yeah.

“- Well, loosely, make you try something maybe you should try.”

- Yeah. - Yeah, yeah, it's a real balancing act. - For me, I was so young, and most of the students were over's for me in mind. So they were going to party on the weekends.

And I was just, read fifth books.

- And I think that was a very fortunate thing for me, too. I was like, both of us. So that was the foundation. - I would have been like, "Oh, I'm in New York. "I have this now degree, I will go now into New York City."

- Yeah. - That was like the natural trajectory.

“Why did you choose to go to Chicago and not go to New York?”

- So, originally, I went that to a hotel in Fran Rapids, the Emily, and the chef that was running a hotel, he became a mentor. And a prime graduation, he was like, "From that, for a couple months, "and we'll find a spot for you in New York." And for the French, it's over there and more than blah, blah.

So I went that to wearing rapids and it never worked out.

So then I just wanted to be a search. I wanted to work for the best chef, the best restaurant. And that was it. That's all that matters. - Which at the time was Charlie Trotter? - Yeah. - Okay, so talk about the kind of legacy

of Charlie Trotter in Chicago. - Yeah. - This would have been what, 90. - 90. - I haven't written down, I can't believe. - He had a 25-year run of kind of being the big dog. - The big dog. - Yeah.

- He has so hard you get that job. - I wrote him a letter with my hands several times, and so finally he told me, "Oh, no, poor." And I went down there for a try out. I was still in Fran Rapids.

I remember I wanted to eat at the restaurant before I tried out. Because I wanted to see what type of ingredients they had. I wanted to lose the plateware. And yeah, I was flying mine. I had this giant hilariously over badly.

Like, did you take soup down? I worked there for three days, so it was a try out. And there for me is a job. So I moved down. Okay, so I wanted to talk about the culture of Charlie Trotter

and then we'll compare it to Keller.

“Because I think this is kind of fascinating,”

but we'll work, let's talk about the massive difference. So what was the vibe at Charlie Trotter? - Photos was intense in a way that wasn't in the service of what we were doing. - Uh-huh.

- And I felt like it was getting in the way of that. - Charlie was a master, and they did it later. - He said, "Made inside your head." And he was just close friends. - It was unbelievable. - Yeah, what for?

Like power? - Maybe? - Yeah. - If you're generous, I think it's like, look, for whatever reason that was his technique. And for whatever reason, the results were the results.

So once you have the results you want, you're not likely to go re-engineer your approach. And probably he worked in kitchens, where he picked up these little things along the way. - I mean, we do, let me see. - Yeah, yeah.

- And until you can break that cycle,

I never saw him push, you know, hey, again, he was successful.

- Yeah. - Right, so the formula works for him. It was odd. - Yeah. - Yeah, you said he was like a conductor, not a musician. - Right. - A conductor from afar. But the food was amazing.

And the talent was amazing. And a lot of ways it showed me what I didn't want to do, how I didn't lie in that age. But at the same time, I was so young. And that restaurant was so good.

It was hard to not go, this is the way you do it. - Of course, you get the proof is in the pudding field.

“- But that's how the cycle happens. - Right, exactly.”

- How did he design that incredible menu? Or did he have help? Or if he wasn't really cooking, how did he come up with that aspect of it? - He was super intelligent.

He went out in eight. And then similarly, throughout that end. And then sort of moves the puzzle pieces around the bed. - So he was a curator of... - Yeah. - Oh, they're great dishes. - Later, yeah.

- And then he would have us, actually, here. - Explain how he'd yell at you. I found this to be really fascinating. - He would not, you know, the person, he would yell at, either the persons who were roughly next to you.

Or the person that was supposed to be supervising you.

I remember the first time it happens.

It is a double hit, because he's yelling. He's making it very clear that you did something wrong. So now you're at fault. But he's dressing down the person next to you. So now you feel bad for them.

- Oh, my God. - Oh, my God. - That's like torture in a loved one. - Psychological. - Oh, that is why. - Come on over at the time, you had some extra basil on your cutting board. He was a very sharp person that knew how to draw a metaphor

in a nail as you and just paint it right at you. And one point I was shipping out in some basil on your head. More than I did. Not by a lot, but by a little bit.

And he happened to see it. He walked over and he was very soft,

“and very polite. He was like chef. You have to have a moment with you.”

And as a matter of fact, I do, which is very unusual to have it in the kitchen. - Yeah. - So I gave it out and he was every money in there. And I'm like, yes, it was pulling out for me. So I pulled out, I had a five, one. - Oh, no.

- And he picked it up, he looked at it, threw it in the trash. - Yeah. - He was, you're stealing from me. So I just stuff in you. - Yeah, that's what you used to do. - Again, all of this are nice as the time was like tough. - Yeah. - But that's in the end.

- Yeah. - And by the way, I always think,

in my experience, the very first movie I did, happened to be the hardest movie I ever did in my life. It was like, in another country where we were in cold water, half the time, it was so much. And I was like, oh, wow, this is movies, man.

It's on. It's been way easier ever since. And I'm like, oh, that's the way to do it, right? - That's like having an abusive stepdad, and then you have a nice stepdad, and it's like, hey, I don't want to. - Yeah, I don't want to. - It's Barton, yeah. - Yeah, exactly.

So you shouldn't have had an abusive stepdad. - All right, the funny thing about it, that is, I didn't touch that money. I mean, he lost away at state ratio. - Wow. - Oh, because I'm like, if I wish that he there, it would be a huge thing. - Yeah. - Yeah, it feels like a task. - Yeah.

Like the second part of his psychological, right? - It is worth it. - It is worth it. - Right. - See, you pick it up out of the trash. - Oh, my God. - I thought he was going to cut it up like the base. - That way, that way, that way. - People chop it really fast. And you're like, oh, shit. - Yeah.

- So you're there for a year? - No, even. - Not even a year. - Yeah, it was short.

“- And how did you get yourself over to French laundry?”

And tell me, because I wasn't aware of that at all in '95, how big was French laundry already? - Not that big. So Chef Heller took over in '94. So we're not going to open a couple of years. Under him, after I left the progress, I went to Europe. And back then, the French ones for it was that.

They moved on to Spain and other places, but none of the French. So I'm like, okay, we're from the Holy Land of Food. And very just fine. Every meal I had was not for like, so now I'm really lost. - Yeah, yeah. - And like, it probably was a tentative.

And that didn't work. I'm going to try to find out elsewhere. And that didn't work. I came home and I was a bit lost. And I once again researched a bunch of restaurants and found the French laundry.

And I was like, oh, it's a napa. We were chasing an area, maybe I'll make mine. There was a lot of restaurants there. And wrote him a letter. Similarly, he thought me up, then he was like,

you're either bad shit crazy, or you're going to be really good. And I ran there. By the way, you can be both. (laughing) - I can't be good.

I ran there and watched in the kitchen the first day.

And there he was, Martin before. - Oh wow. - It's not so familiar. Because of my mother and father's restaurant. My dad would not before.

- Yeah. - You see the tries it's for you to take it out. - It doesn't matter who you are in the pecking order. - Yeah. And it's so magical. Everything in the hot air.

- We just blew by one point that I'm having a hard time grasping or relating to, which is at 20 years old. The fact that you went to France, and you tried the food, and you're like, that's not very good. I wouldn't fucking know.

Like, I like white castle and lock it on the island. - But you can understand food all the time. - That's my question, is it all it? - Yeah, what order is it? Do you think it's just because you are getting

so meticulous about all the ingredients and understanding what it's creating that, that in turn changes your own palate. It's just interesting at that age to be able to even discern

“the difference between Korean and good food, I think.”

- Part of it is here, but a lot of this here. - Okay, and your heart. - Yeah, so they are new in this, you see. Even at that age, you knew when something was special. And that was another thing, like,

that cliche, stuffy French, restaurant, I didn't mind that, so all of that was filed away. And so many years after that, in my isows. - The structure of a kitchen lends itself to abuse in a lot of ways, right?

My stereotypical notion of some of these the kitchens that have gone right, it's like, this main chef is like a god. - Yeah, and all of the formalities

to reinforce how powerful they are.

- That's right, serving you are. - I mean, that whole system was based on the military,

- Yeah, that's certainly that never worse out there.

- Yeah, yeah, yeah. - There is that chassis that ram rampant in the years fast. And now the whole industry is showing through a lot of reform, a lot of change. - Well, internet came along and became your behaviors no longer

that and I'm gonna speak. - The sanctity of that little kitchen is permeable. - That's the good part. You can't get away with this kind of thing. - I certainly have asked you now in my earlier days,

especially, it's hard to find that separation of pursuit, profession and the standards. And they are human. - Yeah, it's hard. - It sounds bizarre. - No, no. - I also think it's the pressure.

Someone sat down that thing has to be, not just perfect, has to be perfect in 13 minutes or whatever the window of time is. - Right, yeah, it's a very stressful job. - When I live in the way, you know, it's pretty.

That's pretty young. - Yeah, yeah. - Yeah, yeah. - Yeah, yeah. - It's pretty young to be in charge of 100 people, even more. So there's only a couple of owners. So there's a lot of that entrepreneurial stuff that

I never thought about. It was all about the food. And my business partner, handle most of it, but it was still there. Sometimes the pressure of her popped off.

- Yeah, yeah, yeah.

- Yeah, but never physically, it's just a little bit yelling here.

- Yeah, sure. - Well, the fact that you named one of your boys, Calar, let's me know how you feel about him, but you arrived with one skill set and then you left with a completely different one.

“What did you pick up there and what were they doing?”

That was novel. Just to tell people, that's a very traditional French cuisine, yeah? - The first one I really feel that I would say would be Margaret French, what does that mean? Two of the way a lot of the rules of French cooking

and utilizing a little bit of the American humor in food for the first time. But I remember the very first time I ate there. They put the rest of some pearls down in front of me, and I started laughing. When they lived in the description, and I was eating with my father,

it was right before us about to start. And he was laughing. You know, we're in this fine dining restaurant, right? And I go with some some pearls, man. That's so weird.

- Yeah. - Yeah. - Yeah, it's so weird. - Yeah. - And that was the first time that I was like,

"Oh, this'll be fun, this'll be emotional. This'll be quite funny." And so, that really resonated with me. But Thomas's integrity, his willingness to not compromise. It was unprecedented.

The fact that he was there, the first one in the last one out, I was there at the right time to find that role model. That really set the tone for my whole life. I did him a lot of credit for my ability to push, to answer. - Sure, I learned so much to be a chef.

But I had a life lessons.

“- Yeah, like maybe the chef part wasn't the most important.”

- Probably, yeah. - But did he have an overarching theory about how he cooked that you began to understand? And what was that? Like, what was his North Star?

- If you really into food, if you say it, it's your passion, you can look at the chef's food, understand the architecture of it, and the way that certain chefs season the food, they push with acid, the liberal assault, their harnessing of texture,

so you're able to understand the architecture,

and the research, the ingredients that they were always having

and they're back out here, and a lot of that with him was this emotional aspect of seasoning the food, so the way she was in pearls, the format that was like a ice cream film, coffee and donuts, so it was all of this sort of other stuff. And so somebody read me a description of the dish.

I would probably be able to tell you, who created. - Oh, no kidding. - And visually for sure. - They have an aesthetic. - Yeah.

- They have a way that they communicate. - It's like writing. - There is a lot of soy soy. - Yeah.

“- Was there anything about the service there that you also clocked?”

You were like, oh, this thing works really well. - They're very, very sociable. They're an opposite of France. - Yeah, it felt like you were in some of its home. - Hey, hey, hey, hey, hey, hey, hey.

That's a very humble love and more. - This is the only one of these restaurants I've actually eaten now. - Okay. - Probably 15 years ago. - My wife and I were about to become vegan on January 1st.

We were gonna try vegan. And it was like, right before Christmas and I'm like,

and let it rip or go vegan. The reservation we got was like 9.30 at night. - Yeah, we went there and we ate 'til midnight. - Yeah. - And there were so many special things that happened

by one experience there. There was this man eating next to us. And he looked sweet so we started chatting with him.

And he told us that he and his wife had always come there

and that she had died like 10 years before from cancer and that every year on their anniversary, he comes and has this meal. - That's sweet. - Yeah, I was like, oh man, this is really so special.

And there's just so many things that were, and I'm on coup. So a lot of this was new to me, like even I got the truffle option. And the man comes out with this mahogany box in white gloves

“and I said to Chris, oh, I think he's gonna murder”

something for us. I'm waiting to see a pistol get pulled out of this box, right? Then they educate you on truffles. And I'm like, how much is that one worth it? Oh, that's like a $2,000 a million dollars.

- Wow, they're that much. Yeah, and I'm like, where do you buy it? Like a guy comes door to door. So it was a life event. Whatever the food was, it was phenomenal.

I love things I hate, like oysters and pearls. I don't like any of those things. It has to eat and things all the time. I'm like, no, I don't like this. This place immediately built this trust for us,

trying things I don't like. And everything was fantastic. It's on par with going to Disneyland. Like, if you do it in your life, it's like a real life experience. - Say.

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Any further say, I always wants to surpass the mentor.

- Yeah, of course. To impress them, you want to hear like you did at me. - Right, I've had it on the back. - So when I was at the financial entry,

“Thomas knew that I was not going to work there forever.”

And the style of food that I wanted to do was not of his. And so at some point, he was like, hey, there's this restaurant in Spain for the ugly. I feel like it's right here we are. So he arranged a stop there.

And after I saw what was happening there, I was like, I have to go do my own thing. - You'd remember this place, 'cause Jose Andres also went there. That's like what woke up his mind as well.

It's kind of north of Barcelona right on the coast. - It's not like in a populated area. - Right, it's just kind of in the middle nowhere. - Yeah. - So yeah, when you love French laundry,

you were the sous chef, which I didn't even know with this map. You were the second charge under Thomas. So when you go there and I know you hate this word, but other people know it and I need you to explain it

to everyone, but. - No, let's show it, show it. Moac, you alert gastronomy. So I know you don't like about what is the theory behind it. - So at something in the late '90s,

it became popular to utilize a footnote from other disciplines. The medical industry was a big one. Center for uses and really evaporators. - Yeah, how's the rotary evaporator work?

I hear you talk about this a lot. - So you have a liftway or a puree that you pull under vacuum. So now you're able to boil that liftway at a very low temperature.

- All right. - So you're not having all of those blah, blah things. - No, that makes so much sense. So it boils at 100 shades and then the strips is the essence of whatever you had in it.

- So you've like extracted the essence without destroying it with heat. - Right. - Whoa. - That's so fascinating, right?

Because this is applying what we know about water boiling at different temperatures at different ATMs, right? Like at elevation at boils at two, oh, nine, or whatever it is. - Right.

- So if there's not one ATM that's low heat, that's genius. - And then when my first time being asked been trying to boil eggs. And I'm doing it for my business partner,

who might, let me know in a month. - Okay. - His whole family was there. He was like, Chef, now you make us some breakfast. And my love album, and it was a big problem.

- Oh no, oh no.

- He even hugged on it. (laughing) - That's funny. - Yes, so there was that.

“So at that restaurant, I guess the other thing I've learned”

research and news is that what it really also broke open for you is that, oh, the sky's the limit. There were not locked into French. We're not locked in like this journey of what food could be. We're not nearly at the end of it.

- No, in fact, the other side of us like, if you did, if it's for this, you would be doing the industry at this service.

Because I felt like, for the first time,

there was full of permission to express yourself or push outside the box. - Infant stuff. - Yeah, and so then it was, be a man. Once I came home from there, shortly after I last.

The French wanted me to go, run a session in Evanston. - Oh, this was trio. - Yeah, no budget. We were paying the $20,000 here. - $20,000? - Wow.

- This is $20,000, run. - Do they get tipped out by the house? Is there any other, that's it? - That was it. - Fuck that.

- No, no, it was bad. - There was five or six of us in there. We was a reverse. - Yeah, no, we had nothing, but that really pushed me. - Because you got credited rightly so

for really elevating trio and putting it in a standing, it wasn't in, this was interesting.

Me, of course, I know the Michelin Star thing,

which is already ironic, 'cause it's a tire company. But I didn't realize mobile stars were also a thing. I don't know if they still are, are they? - Yeah, I think for hotels. - For hotel.

- Yeah. - So mobile gas station, Monica? - Oh my God, what are I thinking? - What are I thinking? - What are I thinking?

- It is under either the, right? - Yeah, so you got like five mobile stars, some amount of mobile stars. - Yeah, that's another show. (laughing)

- Couldn't get the Chevron star or the Shell star. - Yeah, no shells. - What's the highest amount of stars for that? - Five. - Okay. - So yeah, we were moving.

And then, I, I didn't happen three months after I was there. So we were doing all this flashy food, taking bibs once, and it was worth it. But then the whole country just pulled way back. And I remember, I was just a chef.

I had no ownership in this at all. And I went to the owner of my book. I understand. If you might meet love from mashed potatoes, and that's what we'll do.

This is your business.

“And I'll never forget, he was meeting you.”

I ain't here, it's no. I believe in your vision. This is why I heard you. Instead of Humphet, we're going to put people's mind and a lot of plants.

So they don't have to think about anything that's happy. - Yeah, that's great. - It was a dream. - You open a linear end in 2005. - Yeah.

- It's pretty instantly. - Right here. - Yeah. So the New York Times came in on night, but... - Oh, God.

- Oh, God.

- And first of all, at that time, the New York Times

didn't leave Manhattan over the boroughs. So it was a massive deal. And it was night, but which is not fair. - Yeah. - Yeah.

- But, wait, they say, I don't know, any presence you'd press. - Yeah. - So after that, it was just straight up. The moment I was unbelievable.

I was proven in the Chicago market. - Yeah. - And I was in my toilet race. - French one, really. - Yeah.

- But it was for stuff, and stuff in most years, right, a prostitute. And me and my business partner were like, "Well, we have to have a pretty secret menu." - 'Cause we don't have any people.

- And we eliminate that right away. Everybody came in, we had three menu options. Everybody wanted to be a swan. And so we were off to the races. - Okay, so some of the things that are,

maybe they were unique or not, but they're defining characteristics. So the building has no signage. - Yeah. - You walk in there's no lobby.

There's no bar. What informed these decisions?

“Were they random or they were over arching theory on why that was?”

- No bar, like there's no alcohol served there. - There's no spirits, so why and dare. - Got it. - I wanted to do a temple of food. - No distractions.

- And none of the other stuff. - So it was all about purity of the experience with food and mind spirits. We're not something that went well with food, that's that time at least.

And I just wanted to be a gastronomic palace. So everything else was noise. Get it out here. And it works. - Yeah, so for people who haven't seen any of these dishes.

- Yeah, you're using like with nitrogen, you're making moves, crispy. Like you're doing wild, crazy stuff. It's all prefix you have people sit down. - That's it.

- No, they're Jesus. So you knew what you want to do with the menu, obviously. That would be very intuitive for you.

to be, like the service aspect? Did you have a novel idea about that? Or did you have environment? What did you want for that stuff? - The entry layer was very special.

“It was very long, homemade with a false perspective.”

And a hidden door that was feared by a sensor. So this was a little bit like a fun house. - Yeah. - And the reason for that was there was no room for that. So like, you had a yellow tab, or you had to survive

yourself from the suburbs or something. And I wanted to win all of that before you sat down. - Like you've entered a magical place. - Yeah. - And it's a story until you forgot about your babysitter

and you've six hit at home and your arms now. - Yeah. - And the overall service with the restaurant was very numerous.

I would say that we were my first fine dining restaurants

and not use the table for us. We would find that challenge, everything. And one point I asked the architect, if there was a way for us to not have tables. - Oh my God.

- That is how much we were like. - We're willing to. - Every aspect of what a restaurant was. - Yeah. - We had to identify it and challenge it.

- We have tables. - You've just given me an idea of having a restaurant that's lazy boys and then dinner trays. Like TV dinner trays? - I thought I did every night.

- Yeah. - Yeah. - Yeah. - Yeah. How do you handle services?

“Is that something you micromanage or do you bring in”

someone that you believe in their approach? - I'm super hands-on. - Okay. - Even now. - If I need to have one in my restaurants

five days a week for sure. A lot of that. I probably shouldn't do it anymore. - Yeah. - I should be selling my time on other stuff.

But I love it. And when it has to wait a nice play. It's just a fact. - Yeah. - Yeah.

So I like to be there and make sure everything's moving. - Yeah, do you accumulate it grievances? 'Cause I imagine if I open a restaurant, the first thing would be like, I would ex out all the things that annoying me

about right now. - Is that kind of what you were doing as well? - Yes. - For the table, I hate it when you put your hand on the edges of the table to stand up and the whole table

bubbles. So I have to take a fast phone. They're hiding a bad table. What's having this table? So there's a lot of that.

- Yeah. - Very meticulous.

“- Or nothing or in your meal more than when it's just uneven.”

I'll get under there from the sugar pack. - Yeah.

- So I'm always manipulating it.

- Are you impossible to go to a restaurant with? - No. - Yeah, this shit. - I mean, no, I have a whole different set of challenges. Here's what I have going on up here.

- Yeah. - No, I'm pretty sure. - My best friend works in service and has a whole business. He has a whole business on service. And it is nearly impossible to go to the restaurant with him.

And I've had to tell him, like, you've got to, you've got to, you've got to turn it off. Like, I can't do this. - Right. - You are.

- I kind of get it though, like when I'm watching a movie and they take a shortcut or they fucking lied about the logic. I'm like, oh fuck you. You know, like it works to me, just 'cause I know the math. - Right.

- I know. - You gotta keep it to yourself. - So, by 07, you've gotten your own mobile five star there. They're starting to rank in like the best restaurant in America, the best restaurant in the world, that's all taking off.

I do notice you have a marriage that ends in those six. Is it possible to start a restaurant of that caliber and be spending the time nurturing all the other relationships now? - No.

- Let me must be honest. - Yeah. - Right. - Let me open, I would get there at 9 a.m. in me that's four in the morning. - Yeah.

- I mean, it was insane. - Yeah, good luck.

- It's her and you're fine, who has best first came here.

He was on the opening team and they bear and who has swimming and semi-fifth was there too, and that seemed first up to who you had love. - Yeah. - We were burned in hours.

- Yeah. - It didn't matter. - You loved it. - You loved it. - Yeah.

- And then you realized that you're a accomplishing that mission. They do have a horror, you know, so now we're in there all the time. As that point, we were up in five days of weeks. Pigeon matter. We were there on Monday to say it was infectious.

- Yeah. - Well, the work becomes your identity. Nothing else is happening in your life. - Unless you're singular identity. - And you're crushing, you're getting all the accolades.

- Yeah. - And you will love it. So it's like you finally have an identity which is the hottest ship in the world. - It's intoxicating.

- Yeah, I sure. - So in '07, you get diagnosed with stage four tongue cancer. - Mm-hmm. - And I want to know prior to the diagnosis, were you experiencing anything

that was cluing you in that this diagnosis was coming that you were ignoring? - I didn't know what it was. I definitely used something that's wrong. But I was so finited.

- Yeah.

“- That I didn't even know it was a doctor.”

I was like, no, I have to go out today. - What was it fatigue you were feeling? - No, I almost felt it if you date your tongue. - Oh, oh. - Yeah, it would be like, so tender.

- Yeah, you know, hot foxy. I had that for probably three or four years. - Peer. - Yeah.

- And I was always a dentist and they'd be like,

"Ah, you just said you're such a kid, you open your business." - Right, stress. - Yeah. - So they messed it seven or eight times. - Oh boy.

- And at the time you were diagnosed, almost three quarters you're tongue had this tumor in it. - Yeah. - That was bad. I literally fined thought, fined it.

- Fuck. - And the first suggested treatment was what? - They were not living in the whole time. And then both sides of my life, it had metastastastastastastastastastastastastastastastast.

- It was in your limpo, didn't they? - Yeah. So they wanted to do, like, nature, dissection and this. - Wow. - I mean, bad, bad surgeries.

- Yeah, you wouldn't have... - Nothing. The whole thing I fined even process.

“- Yeah, of course, the ship that I can't taste, right?”

- Exactly. That's a signature. - But also the business owner, that, no, I have to figure out how to communicate with everyone. - Oh, my goodness.

- Yeah, that's got a sign language. - Two for the last year. - Yeah. - Because I thought I was going to die, you know? - Yeah.

- Yeah, that was a bizarre time. - So you did six months of radiation, like every single day? - Yeah. - How quickly did it start working? - We went to five major hospitals,

they all said the same day. And I'm like, "No, but maybe I should just die." And I had my sons, and you know, I was like, "No, I've verified this."

And it just so happened that you never see a Chicago.

In my backyard was like, "Hey, we have this new thing. It's a trial, but we feel confident." And I'm like, "Where do I sign?" - Yeah, yeah. - So, so you came up first and I really didn't bother me.

I lost on my hair and got pimply and all that, but it didn't affect my taste and it didn't affect my energy. About three months in, they showed radiation, and that was a different story. That is intense.

- They're microwaving your talk. - Yeah. - Well, from my favorite room to my nose. And so at one point, there's a skin on the inside of your smoke. And it's time for the shed, like a snake.

- No swelling, no taste, no nothing. - Oh my God. - But it looks good. - That sounds torturous. You have three months of fat.

- Feeling? - Yeah. And then afterwards they had a son. - Yeah. - I thought this was interesting.

I didn't know how this works. It makes total sense, but you heard you explain, like your, your job is the chef is to educate the people under you on basically your palate, right? - Yeah.

- So like the underlings are going chef-taste this, and you're going great, but add a little bit of this, like they're learning how to know your. - To be you. - How efficient.

- So luckily, you had enough people that had fully understood

“in LA, we go like, they know how to write for you, right?”

- Yeah. - And so you were able to rely on them to taste, but were you panicked at all? I mean, you have to be a control freak. So that's a lot to turn over.

- Yeah, I wasn't panicked. My experience was a Jose Luis very bizarre.

I never fully thought that I was gonna die,

and my phone for my family was the restaurant. - Yeah. - So I just wanted to work every day. I thought that I should communicate with the top three chefs and be like, "Hey, I want this a city like a turtle.

"And I want it sweet, like Jerry's pretty nice dream." And we would do that that way. - Yeah, this probably pushed your communication skills for the way that maybe otherwise you would not have been forced to develop.

- Yeah. - And let you relinquish some control. That's a hard thing. - So that, yeah, I mean-- - And to be forced sometimes.

- At that point, it was all about me. And after that, I was like, okay, yeah, I have to have other people. Yeah, I can't do that myself. - Yeah, almost forced your hand.

Sometimes you look back on these trials and they're gifts in disguise. - Yeah, yeah, yeah, yeah. - Yeah, yeah, yeah. - Yeah, yeah, yeah.

- You cannot think that at 32. - I felt pretty invincible as that age. - Yeah, yeah. - And then when that guy knows the shit on the side for the hell is it?

- Yeah. - Yeah, I just mean the notion when you're in it that you're gonna go, oh, I bet I'll look back on this and be grateful for this as I can almost an impossible perspective to have.

- In that moment. - In the moment. - But not for sure, I need a better shot. - Yeah. - Life would just be really easy, though,

if you really could embrace them. - Yeah, yeah, yeah. - The shit's hitting the fan. - Somehow. - Oh, great.

- Yeah. I can't wait to reflect on this, man.

So you guys got three Michelin stars between 2011 to 2024.

“So you have real long jevity in this, which is impressive.”

When you decide to close and revamp the place in 16 and re-address the menu, kind of start all over. - Yeah. - What prompts that is that scary, that seems like a big decision. - It was, you know, at that point, we were 10 years old.

I said it, it was of the restaurant, it was evolution. And that meant not only the food, but the container. If we were renovating the restaurant, we had to shoot everybody employed. There's a hundred people.

- Yeah. - Because we mind them all by ourselves. - Yeah, sure, you want to lose them. - So we had the final revenue stream and we did a pop-up in the grid.

I was there about all of that renovation was happening. So before we left, I knew what we were about to do. I helped design it and signed off on everything. But I was away. And this was my baby.

- This is terrifying, yeah. - So that entryway and the staircase I designed, and that was really personal. And when I walked back to him, I was like, huh, this isn't an idea.

- Oh, no. - Oh, oh, oh. - It was stuff.

“Oh, because we learned the opposite of where we were,”

which was really, really, nevertheless, really alive industrial materials, like, really modern to a provision of railhouse in the stories, only ceilings and all that stuff. And it just didn't feel any.

- Wow, so what did you do at that moment? - I really had to deal with it. - Yeah. - I'm sure it will either catch it up in a bit. Soon or renovate it.

- So you still feel that? - Yeah.

- It never grew on you in the way.

- How does the diners feel about it? - I mean, everybody likes fresh looks. - Yeah. - But you were there post renovation, yeah? - Yeah.

- Do you think of the decor? - It wasn't my favorite. - Oh, okay. - Okay. (laughing)

- I bet I would love it. It sounds like me. - I think I would too. - Yeah. - I mean, if you think they have to,

“to say that if I was just said I was like--”

- Oh, he definitely would not. - I said it. - Absolutely not. - Of course not. - Of course not.

- I wish I could have gone in all like the first day.

- Yeah. - I would say that would have been cool. - Did you have the impulse to go like, no, we got it. You gotta read it.

- Yeah, I mean, that would have been a toss. - Yeah. - But which is good because maybe at some point in your life, you would have, right? - Right.

- Maybe you learned some acceptance of that period. - Yeah. - I bet. (laughing) - Okay, so I wanna know like when we talk to musicians

about how they come up with songs, there's like some pretty common patterns that people, you know, people are in the car, they're in the shower. There's these areas where like you're just distracted

enough that comes. So I'm curious like, how do dishes come to you? - I would say primarily three ways. Education. I don't have a motion on my bedside table,

wake up in the middle of the night and write an idea like that. - That doesn't happen. - Two pickles, three carrots. - Yeah, right. - Two more.

- So there's a lot of study actually. But other chefs are doing now. But they did a hundred years ago. Other food out in dishes that we should resurrect. We're split off so there's that.

- Is some of that research though, just traveling and eating. - So that would appeal to me. - Yeah, there is the unspellable impulses that come in, whether it is music or attention,

where I recently, I started with a parabasio established in mind, really broke, really. And I was trying to replicate that on the plate. And it went very far from there if you, they have Mandarin, aesthetic, or geometric.

- So it's vitally unpredictable.

- When we first opened, I was into Reggie and Symmeree.

And there was a track that they heard that, I mean, you know the music, intense. But there was an area in a track that broke, really hard, really abrupt. And in my head in that second, I was like,

how can I do that with the menu? - The progression of food. - So it's that sort of, everything goes through a food filter. - Yeah, yeah, yeah.

- I asked myself, can I spin off of that shape or, you know, this isn't that. The other thing is ingredients. Like, I take up a tomato and I smell it. In my head, go somewhere.

- Yeah. - I was just in a stage.

- Do you love going to like markets

and it all means stuff like that? - Yeah, stuff like that. - Yeah, stuff like that. - On the stuff, you have to touch it. - It's so visceral.

And then most you're in Japan or anywhere else. Meshihaw, washing them, but they do and there's traditional food is vitally inspiration.

“- And did some of it come from just your preparing something?”

And you just get some weird inklettes to incorporate another ingredient or something that spins off into its own. - Yeah, I mean, my example would be Travels in Vienna.

- Oh, sure. - I don't know. - Yeah, that's a weird pairing. - And then when you look into it, they're aromatic from the time they said they both have

that selection, but I didn't know that. - Ooh, this was any more of my questions, but now I'm thinking about it. Do you think that AI at some point will be able to analyze all of these things

that are patterns that emerge that we're not seeing, that everyone loves? - Yeah. I didn't say I alive. - Oh, you do?

- Yeah. - How will you use it? - I was sleeping, so when I was living in 2002, the writer asked me what my favorite chicken to do with us. And I said, Google, Google.

- Yeah. - Everything's right there, and that's the inspiration of the information I know how it felt. - Right. - So much I have that little love of something.

Demation. - What's like your weeknight dinner? 20 minutes. - If for me it's very complicated. - Yeah, you probably have a really hard relationship with it.

“- The only thing I ever know is there's a lot.”

So I go through that period, but first of all,

I'm dying to know somebody, this isn't saying. It's just a joke. - Yeah. - Yeah. - And then you go through the street and you're unable

to taste, but then that comes back, you're like, I'm good. - Yeah. - The issue then becomes the efforty from the radiation. - The long-term effects of everything's substance.

- Yeah, everything is really tight. So there's a muscle or there's a flat. Does that mean you drink or eat at fulls over in fulls of mentite? - Right.

- That's right. - Mine doesn't fall down. - Oh. - So it's very, very hard to swallow. - Oh, wow.

- And then about seven years ago, because of the radiation as well, my lungs received and I have a really bad infection. My whole face, oh, that's all. - So they had the pull of the respondent teeth.

- Oh, wow. - So now here we are again. As a chef, I'm not able to, it's true. Really, with that it comes to the social stigma. Where I'm like, not only, if I go up with friends,

I have to really be careful and navigate that. This is a little bit awkward, but also, I'm me. So if I go to a restaurant, that is of a certain level, is then you know who I am?

- Yeah, definitely. - And really a chef's mind to do with other chefs to know. They might have to do it in the home area. - Yeah, if I were you at only that McDonald's. - Yeah, it's a great pressure.

- Maybe the issue should listen now is hunt flies. - Yeah. (upbeat music) Stay tuned for our share expert, if you dare. (upbeat music)

- Now, I have the type of brain, I know Monica has it too. I would have in 2007 thought, yeah, of course. 'Cause I didn't deserve this success of this restaurant. I don't really deserve it.

- No, this is the universe's rights of this restaurant. Do you mean there's terrible thoughts? Or it's like, oh, of course this is happening. - No, that's good. - I didn't have that.

But really, I did have really bad clothes. After treatment, so I shot 'em on a lot of awards. - Yeah, yeah.

- And then the back of my mind, I was always like,

I'm getting sympathy votes. - You thought that? - That bothered me a lot. - Yeah. - For years, each of us, like, ah, I'm definitely a bad.

- I mean, that's definitely not what happened, but yeah. - I keep being pitted. It's not my most, yeah, I hate it. - Really, yeah, yeah, yeah.

- Yeah, yeah. - I do want to answer really quick,

“a couple technical things 'cause I think it'd be fun”

to educate all of us a little bit on this. When I think of taste, like if you ask a civilian, what is taste, you're just thinking like, what the flavor is on your tongue, and then maybe you know, oh, a lot of that's coming

from your nose, but tell me about a Roma in texture, because I don't even think that something people realize are impacting what they call taste. - Right, I mean, rumours, that is taste. So you have the five bases on your tongue,

There's no tint on it there. - No scalpel on it. - Yeah, and everything else is right here.

“That's why, when you smell that's a line,”

and you smell chocolate, there's no chocolate there. - Yeah, yeah. - But you taste it, you perceive it. So that is vitally important. It became really important when I went taste. I mean, I would do it in dishes,

so we are on how they smell, yeah, there. - So you could smell, yeah.

- Okay. - That never went away.

- That's a good thing. - That's a good thing. - In texture, people don't realize how complex the body is, so it's certain textures will produce saliva, and then that saliva misses with whatever you have in your mouth, and it hits different areas of your palate,

and the blood is a face. - So fast. - Yeah, yeah, yeah. - So all of that ties in, and it really is not something that people pay attention to. - Right, you get all of it at once,

and it's hard for you to parse out what's the thing you're enjoying. - Right, but it's biology. - Is there another thing missing? I guess the environment too.

- So that's what I say. - Vivo is been pretty sociable. - So with our Snapchat and treat, and so I really wish I had color and light and sounds, and all aspects of the environment.

- Smell, move really, play with that. - Is there any music? - If it makes sense, and it's sure it is. We're here for a set month on it, where everybody was served it in the room at the same time.

It was really, definitely Frenchy. - So we passed out of hearts, and on the card it said, fly it. - Okay. - So the room just was fly it. - It's so conscious.

- Yeah, and then everybody at the same time so I'm chewing on these, like, CEOs over there. And the whole room is like, oh my gosh, like a chorus. - Yeah.

- Oh, wow. - But you're restaurant that did something too, with like something outrageously hot too, everyone had eaten something really hot. - No.

- We play with temperature, hot and frozen in your mouth at the same time. - So I meant like spicy. - Capsis. - Capsis.

- Capsis and live in this, especially just from it. - Oh, that's a very, very evaporator. - So another that's half-she-and-thum's up in the district.

So, actually, it's not amazing.

- Yeah. - I personally can't do that. - Yeah, yeah, yeah, yeah. - But the smell is amazing. - Yeah.

- I wouldn't, again, I don't really think of this, but food, you think in seasons, right? So we're gonna have morrals in the spring. So you just know like we have to do something with morrals. In the summertime, we're gonna have different fruits.

- Tomatoes. - Tomatoes.

“- And so, because you have to be ahead of the game,”

right, you can't wait to the morrals or I, right? I can imagine your existence has been very, very compartmentalized by seasons in a way that other people's probably aren't. - Yeah.

- Can you like feel that? And what is that done for your experience of life to be so aware of what's happening seasonally? - I think it could make you feel like time is passing way too fast or I could imagine to,

since you're in it so presently, maybe it slows time down, I don't know what it does. - I think it's for you to do up. And life is insane if it's December or even February. And you know like, hey, we have to have morrals left.

So we have to start playing it really the last year. How do we manipulate it? It has to be different. It can't be the same dish. - And you don't have them, right?

- Right, yeah. - It has to be different. - Yeah, it's a ton challenge. So it's like a movie or a book for, you have a deadline. And that's something post-pressure

or nature's pressure, it templates your whole year. - Yeah. - And as far as perception it's like,

I was always a big outdoors person in Michigan.

We live by hunting me, you know. So the season's really resonate with me. - Yeah. - They're very important. When you smell those ovaries or that first smell,

it's a feeling of it. - Oh, yeah. - I always think of fall when it's fall. You're going back to school. There's new girls, new clothes.

You go to like, how the wean party, it's dark early. To me, like a lot of people think spring is romantic. To me falls like the most. - My favorite. - My favorite.

- My favorite. I feel like it's that's probably a niddle I say. - Yeah. - Because of that. That leaves shave, that one will say.

- Yeah, and then come like end of May you're like, oh, it's time to fucking party.

“- I think we have a very bipolar existence”

up in Michigan, right? We're just like, it was miserable. - It's miserable. - You see it, it gets to 39 degrees in the suns out and doods are being convertibles.

- Right. - Oh, sure. - It's like, yeah. - I need to come out of these gray hell. So I just think it's really heightened

just overall temperament. - I believe that. - Now, the restaurant culture, I talk about all the time. My girlfriend of nine years of my 20s, she worked at a bunch of different restaurants.

They all party fucking hard.

- Sure, yeah. - It's a culture. - Yeah. - How did you navigate that culture? - Pretty good.

That was another thing with Thomas. His professionalism was paramount, is paramount. I had a rule that I wasn't friends with nine boys. Sometimes, that didn't work out. - Some people are just too attractive.

- Yeah, yeah, yeah. - But I was too busy working in the party. - If I were you wasn't that, and I said,

I had never drank heavily up until the later.

So I was focused, but yes, it is rampant in the industry. And I didn't see any of that better, but it's because of the generation. The generation's not, right? - Yeah, yeah, yeah.

- So there's always some substances in there, but I didn't see it in better. - I think the industry selects, though,

“for people who ate their night owls, generally, right?”

They like a rousal, they like high stress. They function well in high stress, and they're fast. - It's surrounded by it. - Yeah. - A lot of the time.

- Probably a lot of ADHD in that world. - Yeah, I think you're kind of self-selecting for a lot of qualities that lend themselves to also be an addictie. - Right.

- Also, if you're dealing with such a high pressure situation at work, you want to, let go. - Yeah. - You want to release. - Yeah.

- It's very, very, very. - You know, the thing I used to be really judgmental on that I've done a complete one-eighthion, and it was with her. It was with Bri, who worked out all these restaurants.

And the servers would all, once a week, generally on their day off, they would go eat at a really nice restaurant. - Yeah. - And we lived in a one-bedroom apartment,

Santa Monica. I think our cumulative income was like 18,000 year between the two of us. She was making 10, I was making eight. And I'd be like, "You just went out on $8 on there."

- I could not wrap my head around spending that amount of money on something when we didn't have shit. And I was more like, "Let's save up for blank this TV." And then I remember there was this whole movement, I don't know about 10 years ago,

where people were getting really critical about millennials.

They made fun of them about the avocado toast. - Yeah.

“- Now, after that, I think now there's a lot”

of great social science that has studied this. And they're like, "Okay, I'm your deathbed. What do you remember?" Well, people remember experiences on their deathbed. They evaluate their life.

Based on their experiences, not how many inches of TV was. It's not how it works. - Yeah. - And so whatever that cost, it's actually a bargain. - Is it right?

- Yeah. - And so I've come completely around. And I guess I just want to end this on encouraging people do it man, save up for a fucking amazing experience at a restaurant, because it's so memorable

that trip to French laundry. Yeah, it was obnoxiously expensive. And I remember it so well. It's like a moment of my life. We had a three-top comment, it was an era of women,

her daughter, and her brand-out. And they came down in the session after the meal. And the era of the, it's my eight years birthday. I never saw that. We have a meal like this.

It was the most magical thing. She's so surprised. And she's like, and I got to share it with my daughter and my brand-out. So like, cheer up for me.

- What's used for money?

“You should spend money on moments with people you love”

that you'll remember for us. - Is that something that goes way beyond stars? - The most stars, yeah. - Right. - Yeah.

- So yeah, in that way, it is very, very, very, very, very good. - Very good. - So how's that platform to provide people to make those memories? - It's right.

- Yeah, that's awesome. - Was it honored to meet you man? - Really? - Yeah, it's really cool. - I can't wait to come into the restaurant.

- I know it's really hard to get in. But I feel like I'm having it. - I'm having it. - Yeah. - Well, people may famously remember

we tried to shame you guys in the Giving Rob a Reservations. - That's great. - And you guys did. You know, it was so, so grateful.

Rob was the most memorable night ever.

- Yeah, it was incredible.

- Despite the decor. - Yeah, Rob, you really stuck your foot. - You know, if you just said, yeah, it was okay. - Yeah, oh my God. Oh my God.

- Now he came back feeling cool. - Oh, that's great. - Well, Grant, thank you so much. - Wow. - This has been a blast.

- Just a quick reminder that as part of our summer break, here's a rerun of one of our favorite fact checks. - I'm an incredibly beautiful new sweater that my friend got with gorgeous. - I just put it on for the first time

and I'm truly blown away. - The green is really nice. - And the fit is really kind of perfect. - I know, they know how to do it. - And I think I like these custody

of to roll them up. They're too long on their own. They're clearly designed to be rolled. - See, look, that's a seven inch, nine inch cuff. - It's nice though.

- Yeah, but you wouldn't wear it like that right? - Well, I'm not allowed because I'm short and they have a rule that if you're short, you have to show a little bit of, if you're wearing oversized clothing,

you have to show a little bit of skin on your arm.

- Yeah, there's room at my bicycle. - Oh. - Yeah. My first time in bike or shorts. - How to go.

- Well, I just can't believe I'm a person that owns bike or shorts and wears them now. - I'm having a hard time. - Well, you're 50. - So a lot of things have changed.

“- Yeah, but also I think that's something”

that's best and much younger. Almost the 50 compounds it.

First, they never envisioned myself as being someone

that would be in those bikers shorts. - Yeah, sure. - But they have a pad built into them. And the seat is very tiny on the road bike. And it hurts you.

On news. - Yeah. - I don't want to say it hurts here. - It is hurt. - Yeah, it hurts.

- That was a nice padding. I put them on for the first time. I felt like Penae always talks about, like, eventize your run. I was like, well, these are built for nothing other

than riding a bicycle. - Sure. - And let's do that. And the padding was nice. And I love that there's no fabric flowing anywhere else.

I think I went up the hill faster 'cause of them. - Probably aerodynamics. - I'm not gonna adopt the licorice shirt though. I decided. That's where wife Peter.

- So you're back home. - I'm back home. I'm very, very, very happy to be back home.

“- Hey, you present for your birthday, John, open it?”

- I would love to open it. - Let me really take my time here. I'm looking at a beautiful to-suit paper with, oh, can I say one thing? This will sound derogatory.

But let me preface it by saying, I could be in the tourism board for Mexico City. - I love it. - It's enchanted. - I wanna go.

- Romantic city. Food's dynamite. If you ever go, go to Havre 77 French restaurant. We went twice. The French onion soups of the best I've ever had in my life.

On the second trip on my birthday night, I got two bowls of it. - Oh, wow, like you got two steaks. - Yes, and I would tear out a finger now right now to have it again and share it with you.

It was the most incredible.

- Yeah. - But anyways, the facial tissue, and I had a cold, it wasn't ideal. - Okay. - And where it really hit me was-

- One ply? - Maybe less. I was on, at a nice hotel, it might be you. - Yeah, very. - We got on the flight, I went into the bathroom

and I pulled the tissue out of the mirror that's in the laboratory of the airplane. In the second, I touched, I was like, "Ooh, that's soft!" And then I thought, how bad was the tissue

where the airplane tissue felt like puffs plus with lotion? - Oh my. - Just to make it relevant. - Yeah, 'cause that won't lie.

- Yeah, I think it was like, point six ply. - Oh, okay. - Anyways, beautiful tissue paper with purple flowers. Really nice. - The tissue is from Nikki Kiko.

The present is not. - Oh, this is a multi-stage gift. - Yeah. - Okay, beautiful tissue paper. And then a burlap sack.

- Yeah, also from Nikki Kiko. That's how they wrap it. - Wonderful. Oh, buddy, the stories of Raymond Carverl, you please be quiet, please, is this an origin?

- I bought it as a first edition and it is signed. - It's signed? - Yeah. - Did you pay the face value of $8.95? - No, it was on sale, actually.

- It was a half off. - What year was this published? 'Cause we can, I think it's fascinating that a hard cover beautifully bound book was $8.95. - No, that's true.

- I know I'm all over the place in a little manic, but I just gotta add back to little women. - Uh-huh. - Which I love? - Yeah.

- As you know, a grittaker works number one superfaith now. At the end of that movie, they show them pressing and making her first book. The book, Little Women. - Yeah.

“- I don't know if you remember that sequence.”

- I don't know if I remember it. - But the amount of time and effort it took to make a book in the 18 months, or they're pressing it all. They were cutting it with a saw.

They were selling the binding by hand. And then they were cutting leather out in a pattern and then gluing and putting that in a press. I'm like, it took like a week to make a single volume. They should have been $600.

- Exactly. Well, that's why they're so rare. And it explains why I think it was Carnegie who invented the library. There were no libraries.

Books were just too expensive. They were like, probably in today's dollars. They probably were hundreds of dollars that amount of manpower. Okay, so this was first published.

- Let's get about, we think about wealth disparity now. But then, in order to even read a book, you had to be a millionaire. - Yeah, I'll get the number wrong, but to put it into perspective like,

so I guess Elon is now worth $400 billion.

Recent, although that's Dr. Spel. Whatever, let's just say he hit $400 billion. $400 billion of our total GDP and national amount of money isn't even 0.01%. - Yeah. - When Rockefeller hit a billion,

he, they say he actually had like 15 cents of every dollar that existed in America. So it was like, as bad as it feels now, it was,

crazier with the first rich people.

- Yeah, that's true.

“- Okay, so this was 1963, so this book costs $8.95 in 1960.”

- How much do we think that is now? Rob, can you put it in? - Well, that's a great, we have that technology. - Yeah, we sure do. - I added a new, I actually wrote up my resolutions last night.

- Oh great. - Which I don't know if I've ever written 'em down. - Yeah, I wrote some down too. - You did, did you journal this morning? - I did.

- Congratulations every day. - I'm proud of you. - I had therapy too, and we talked about it. And she said it, I, I could burn 'em. - Yeah, or shred them, or whatever.

- Can I have her number? - No, I mean, she's like, if that's gonna allow you to really be able to be honest and truthful with yourself in a way you won't be able to otherwise. - And let it out of your body.

- You know, sometimes her and I talk about, like, there are things that I talk about with her that only she gets to hear. And she said, you know, it's not just me, you also have you, and you have a dialogue

with, you can have a dialogue with yourself. - Yeah. - Especially via the journal. - Yeah.

“- But, but yes, of course I have to be very honest”

with myself there. And so if I, if I'm out of fear not doing that, then it's not worth it. So I do, I'm still deciding. - We may have talked about this,

but, and I had mentioned there was a period I stopped journaling over the last 20 years. And then I had a relapse, obviously. And I didn't even put all this together, but through therapy with Mark,

I think what occurred to me was, I, there were things I couldn't write down. Just like you were saying, are you afraid someone's gonna find it? And I'm like, no, but in truth,

there was a moment, yes, I'd be afraid someone would find it.

And I had this weird dedication to never lie to that journal.

- Right, right. - So I just kinda, I didn't, it didn't feel like I was making a decision to stop journaling. It just was like, this is really weird. I've been journaling for 17 years or whatever.

And I haven't know why, but I'm not overthinking it. But, of course, in reflection, I was like, I couldn't really, yeah, be dishonest to this thing. - Yeah. - I love this, this is such a thoughtful, wonderful place.

It would have cost $89 and 18 cents. - Wow. - $89 for a book. - That's a lot. - It's not enough, though.

I wish it was $5,000. - Okay, this is a fantastic present. Very thoughtful. Thank you so much. - Welcome.

- Okay, how was therapy? - It was good. It's my first therapy of the new year. You know, for a second, I was debating,

“I was like, maybe I only need to start going,”

like, as check-ins now. And maybe I don't really need to be on this consistent of a schedule. But then today, I was like, no, I need to keep up my once every two. - Well, look, I've stopped, so I really am in no position

to say this. - Yeah. - But it definitely falls into the umbrella of like, well, it couldn't hurt to go. - It does not hurt.

- And it potentially could hurt to not go. - Yeah, yeah. - It's kind of the vitamin debate. It's like the scientific community's kind of split down the middle with her vitamins work or not.

- Yes. - But it's like, I don't know, on the chance that they work. - Yeah. - And they're not gonna harm you. All right, so I'm just gonna comment there,

so yeah, so I hear you. - Right, there are some bebbins. - Oh, I know. And you can have too much of certain things. But just in general, if you're taking me, you know,

not above the daily dose of any one thing, it's not gonna harm you.

- Speaking of, okay, you know how I'm always paranoid

about drowning myself. - And too much water? - Yeah. - People in general, like drinking too much water and then drowning themselves.

- And you. - You don't gundries new movement as less water, not shockingly. (laughing) - So him and I are lying. - And the soul mates.

- So why he's got those fresh hands. - Yeah. - And he lost. - No hydration. - Oh my gosh, I'm gonna put my hair up real time.

If you wanna see it. - Man, let's go good down. We'll go ahead. - Okay. - Let's see what happens there.

- Okay, if you wanna see it go to YouTube. - Do you ever do an up and then a braid in back? - Yeah, well, I did it for, when's this out? - Uh, the eighth.

- I did it for a commercial we were just in together. - Oh yeah, that comes out yesterday. - It came out yesterday. - Oh my gosh. - Our little commercial.

- Yeah, as our second commercial, have I helped many? - Yes, exactly. It was so fun. And it's out.

It was out yesterday. It's on our Instagram and in it, I do have a ponytail with a braid that I love. It's just really hard for me to do it by my own. I had a hair stylist that day.

- Oh, right, right. - But I do like it. - Maybe with therapists can style your hair in the days you don't wanna share.

I would go every day. - Yeah, yeah, yeah. - I pay for that. Anyway, okay, so drowning cells, everyone, everyone laughs at me.

They go fall. - Uh-huh.

“- And I met someone who drowned his cells.”

- Oh, tell me. - And it was really bad. - Tell me more. - Okay. - Who did you meet?

Where'd you meet him in front of 711? - No, he's a real person I know. I'm not gonna say, I'm not gonna out of him. - Him or hers name. - Right.

He's a friend of a friend. This is a sad story. I'm transitioning into a sad story. - When I was-- - If you were having fun in laughing, stop.

- Yes, stop. A big group of friends was meeting. And one, Robbie-- - Yes, we're Robbie from our chain. - Yes, from the connections chain.

Wasn't there. I was like, where's Robbie? And his wife said, oh, he's at the hospital with-- - A meat troll.

- Yes, with the unmentioned rule. - That-- no, 'cause-- - He's not underwear. - 'Cause that's his name. - No, his name is Archimals.

- His name is Archimals.

“- We can't call him untouchable because he's Indian.”

- Oh, yes. - So now I'm giving you a lot of info away. - Yes, it's pretty easy to narrow this down at some point. - If you know an Indian in Atlanta, it's red with Robbie.

- That's beautiful. - There is one. There is one. Anyway, this is sad, this is sad. He had a seizure.

- Mm. - And I guess he had already had a seizure a year before and was on seizure medication and stuff. - He's the perfect person to tell the story, 'cause you have the same condition.

- Right, exactly. - And I'm Indian. - And I'm Indian.

- When he went the first time after a seizure,

they checked his salinity levels and they were so low and he didn't drink in really excessive amount of water. - Can we know why he drank this house? - Yeah, he got rid of too much salt, but--

- He drank this house. - That was the medical? - Yeah. - Oh, okay, you have a good deal of salt, I think, from your diet.

- Don't take a fence.

“- Are you referring to like the potatoes I made or something?”

- No, but you like, you'll have a nice salt peasy and chicken and there, I think you have a good amount. - Yeah, I could find about my salinity. - Yes, so I don't drink any water from good there. - Do we know why he was drinking so much water?

We're seeing on like an exercise routine. - He was, he was on an exercise routine and I'm not sure why, anyway. So, turns out, per usual, I'm right. You can drown yourselves.

- Per usual. - And, unsurprisingly, please look out for that. - Okay, yeah. You and I know I brought that up. You and Andrew should collab on this.

- I'm happy to join forces. - Also, just, if you are having a lot of water, maybe use some electrolytes, that's right. Keep an eye on your electrolytes. - Yeah.

- The case that only cases I've ever heard of is like, no one's ever died from ecstasy, but people have drank too much water on it. - Exactly, they drown themselves. - Yeah, okay, okay, I wanna be drown their cells

or if when they drink way too much water,

backs up, like, congenital heart failure, basically,

like, ends up filling up their body. Cause, you know, my father, who had congenital heart, I don't know what's congenital, he had heart disease. And what would regularly happen is, his heart was too big on one side and normal on one side.

And so, it would pump in a lot, but it couldn't pump out a lot. And then it just ends up backing your whole body up with water and you get really bloated and you put on all this water away. And then it starts really affecting your breathing

and your lungs and everything else. And so, my day I went on to the hospital for like four days. And all he'd be on dioretics and he'd just be getting rid of gantles of water. - Right, oh my God.

- Yeah. - Okay, it says, yes, cells can drown. In a condition called water intoxication or hyponetremia, which occurs when there's too much water in the body.

When there's too much water on the body, sodium levels drop, causing water to move into cells and causing them to swell. This can be especially dangerous for brain cells as it can lead to pressure and the brain confusion drowsiness.

- I don't epilepsy pressure in the brain might have been completely all related. - Exactly. - Oh man. Well, I'm sending love and well wishes

to this anonymous person. - Untouchable. - What is Robbie? - Have to very close Indian epileptic friends. That's, he's very over-indexed.

(laughing) - He is extremely over-indexed. - I consider myself kind of unique in America, low percentage where I have a best friend who's Indian and epileptic.

And he's got now two. - I know. - He is a fetish. I know you don't like that word, but... - You think it's a king?

- Asked that there's a third.

If there's a third, he has a condition. (laughing)

Then I wondered, is like...

- What is this? - What is this? - Is Robbie's wife. - White? - White?

- Yeah, she doesn't have it. - Actually? - No, no, no, no, no, no. - Oh my god. - Oh, no, no, no, no. Is he giving everyone this?

- He's poisoning everyone. - Oh my god. He's so sweet that would make sense. He's one of the sweetest people I've ever met for a taxid. (laughing)

- I'm sorry, Matt. - I'm sorry, Matt. - So his wife is my oldest best friend. - Uh-huh. - And when we were in high school, she had seizures. And they were dating at that time.

- Okay. - And she got in this car accident because she had one. Hers were different though. She had, like, she didn't have grandma seizures. - Were you about to say, petite?

“- Petit mall, that's what they're called.”

- That's what cute. - And then she had-- - And then she had--

- Petit mall, that's what they're called.

- That's what cute. - And then she had-- - And then she had-- - Petit mall, that's what they're called. - That's what cute.

- And then she had-- - And then she had-- - Petit mall, that's what they're called. - That's what cute. - And then she had--

- And then she had-- - Petit mall, that's what they're called. - And anyway, yes, he has three-- - There's a four. I mean, I only know if three people

in his life and all three of them have seizures. So certainly there's more. Should we get Robbie on the phone? - Do you want to? - Yeah.

- We got to grill him about that. - It's probably-- I mean, he's definitely out where-- - On Saturday? - Oh, I forgot.

- During the NFL playoff game? I'm so sorry George wash by the way. - Oh, no, the sugar bull. - You didn't know that. - They lost.

- They lost. - They didn't lose the Texas but Texas one mayors. Texas is still in that. - Yeah. - No, no, no, no.

- But they're still in it because-- - Oh, no. - The exact game we saw was one of the only two losses. They ended up being really young. - I know, but they played--

“- Welcome to the SEC, bitch, is that what you said?”

- Yeah. - I did. I got to call Robbie. He's the one that also that knows about him. - Yeah, he's not at work.

He's at the hospital one of his Minneapolis. - Don't say that. - I'm not on wood. - Hello. - Hey, Robbie.

- Yep. - You're on Candid Camera. You are on-- - Aren't you here, Candid? - You're on air.

- I'm on air here. - And can you-- do we have your consent and can you hear me? - Yes, yes, yes, of course. - Okay, great. - Well, we started--

we wanted to call you about some one thing, but now we have two things to talk to you about that are very important. - And we did not name any names, but I'm just learning of the fact

that you have a second Indian friend with epilepsy,

which I find to be almost statistically impossible. And then Monny said, it doesn't stop there, his wife has epilepsy. - Well, she doesn't have-- - Okay, not specific epilepsy,

but you do have three people in your life that have had seizures, and it's now we're starting to worry. - And thank you. - Yeah, I see where you're going now.

I honestly hadn't ever thought of this. (laughing) - That's what he would say. - So my answer-- - Monny, Monny, can I assist you too?

- I knew it! - I thought you knew it! - I said, I-- - Robbie, I said there's a fourth for sure. - Five.

- Robbie! - What are you doing to everyone? - I don't know, I really don't know. Oh my gosh, I don't need that things in my life. I don't know.

- This is why you think it's 'cause you're so calm and sweet. It may all of a sudden, the other person's brain feels erratic and unhinged.

“- But like, relative to your calmness, people, short circuit?”

- It could be. - I mean, yeah, that's the best. I think that's the best we have. - My guess is Gina would say otherwise. (laughing)

But this is wild for Robbie, four is a lot. - Now I mean, sincere. It is there something environmental in Duluth where half the population see it. - Wait, no, 'cause mine happened once I left.

But you have to erupt with that water. - Oh, you think it's the water? - Yeah, you have late onset to lose. - Because I drink, I didn't drink enough water and then it caught up.

- I'm known about the logic of that. But what I'm saying is there's something in the soil where you grew up where 70% of all people have seizures. - This is gonna be, Monica's house was super close to mine.

The other friend also lived right down the road too. - Oh, and Gina. - Yeah, honestly, if you draw like a polygon of the four points, it's like a very small area. And so, likely shared whatever water source

is pretty narrow there. - Yeah, guys, we just break in an enormous case. Do we need to call the New York Times immediately? - Fuck. - You're gonna have to do a new podcast.

You're gonna start a new podcast where you're investigating this issue. - Wow. - It's gonna be called poison paradise. Under the veil of suburban beauty and tranquility.

- Oh my God. - Lies of burbling poison that results in the shutter.

That's a lot, that's too many words. You need it to be small.

“- No, no, first was the title and then I was,”

then I was entering into the first episode.

- Oh, you're hearing me, you gotta go to her. - Oh, you gotta go to her. - Oh, you gotta go to her. - This thing right itself. - Okay, now we have moving on to point number two

that's- - Well, no, I have one follow up on that, Robbie. - Okay. - In your free time, which I know you don't have much of, can you sniff around, see if any more folks have had seizures?

- Yeah. - Okay. - I will. - Yeah, I'll report back. - Yeah, I'll just, I'll sort of kind of casually

throwing that into the conversation I have. Like, so by the way, you know, it's just kind of weird, but you have history of epilepsy and kind of move on from there. - Yeah, that's like a good plan. - That's gonna work.

- Okay, now point number two is football.

In your, my main source of information for football.

- I was texting you during the Texas Georgia game and we were, we were secretly gloating while I was amongst a bunch of Texans. And then, Dax just told me that then, Texas went on to like, win all the rest of the game.

- They're still in it, you know. - They're still in it, yeah, so they have a tough matchup. I guess Ohio State, 'cause Ohio State looks really good right now, but, yeah, they're still in it. - But, is that been like a fluke?

- Shut up. - Well, it can't be a fluke because the only team that he texted us this year is Georgia. There would be Texas twice this year. - Oh, twice.

So, but it's then, it's kind of a fluke that we aren't. Like, it doesn't make sense that we beat them twice and we're now out. - Yeah, you know what I was like, how can you, how can Federer be the best ever

if you can't ever beat it all?

You know, it's very similar.

- We all have our all-betrosses. - Yeah, exactly. - Yeah, all right, well, that clears that up, I guess. - And I just want to end on this Robby. Your voice was built for radio.

“I think you might be involved in poison paradise.”

(laughing) - I'd love to help you, let me know. I'm a hard worker too, scared, just to be able what you need. - All right, thanks, Robby.

- All right, thanks guys, thank you, thank you. (upbeat music) - Stay tuned for our share expert if you dare. (upbeat music) - Well, that was a great use of time.

- Yeah. - I wasn't expecting his voice to be that valuable. - He's a very handsome man, you know, I only have handsome and beautiful friends. - Right.

- This has started from day one. - Good for you. - I know. Any who-- - Okay, good luck to when you plug your ears. - Good luck to UT, hook 'em.

- I'm cutting that. - This is the same as that story I told about the people flying to LA to watch the Red Sox. Play LA hoping the Red Sox would lose 'cause they had just beat New York,

but the other guy was like, "No, okay." They must win that way New York's number two.

“Wouldn't you want your team to have twice beat the champions?”

- I guess you're right. - I think it's time for you to like transition into rooting for them for your own. - For my own game. - Yeah.

- Okay, I see that logic. - Speaking of which, and I know we're all over the map and have taken up too much time, but I just, I wanna go on to say that I finished the Churchill documentary

on the flight home yesterday. And I got very swept up in it. This has happened a few times, and I'm sure you've watched shows on this. When you are forced to watch

what the Brits went through. 57 nights in a row of carpet bombing of London. Everyone's sleeping in the subway, no bathrooms, getting up going straight to work and carrying the fuck on.

And they were so outgunned and outmaned and out everything. And they alone took on Nazi Germany at that point. Everyone was already defeated. - Yeah.

- The amount of will and resolve is so historic. I found myself like, this is so cheesy. I found myself being like really proud that I know Jethro.

- Oh, that's nice. - Yeah, I was like, by God that little island, you motherfuckers refused. - Yeah.

- And Churchill, he is a very flawed person. He was horrendous to India. I'll acknowledge that. But truly one man got those people to that state of mind.

If you watch this doc, you're like, who knows if that person doesn't exist? What happens? 'Cause he had two burdens. One is to be fighting off these Nazi soldiers,

bombing every single night, trying to keep morale high. And he has got to get American to the war or they're gonna die. Everyone's gonna die 'cause they're not gonna surrender. And so his skill at wooing FDR and developing this relationship

and slowly getting us more and more involved

And his own story is so unique in that he was a soldier

“during in his youth and he was an incredible soldier.”

Then he went into politics and he was a boy wonder 'cause he was right. The whole time he was in the war, he was also a reporter. So he was reporting firsthand from all these wars and he's one of the best writers to ever live.

So he was in this crazy unique situation where he leaves the service as a hugely popular figure in Britain. Goes into politics has this meteoric rise and then plattoes and then plumets.

And he's completely on the outs and he can't get anything done. And then World War I comes along. And he decides in his 40s or 50s to rejoin the army. He becomes a commander. He wins all this glory.

Returns and four, four years is begging Britain to understand Hitler cannot be trusted and don't believe a thing he's saying and we can't be signing these deals. And no one's listening, no one's listening.

He never relance. And finally the Brits realize he has been right the whole time. And overnight he becomes prime minister. Like the story of the up and the down and the out and the miscast and the, it's, it's, what a story.

- Yeah. - Horrible to the Indians. Let's be clear. A colonist, grew up in Elizabethan, England. Definitely one of the Empire's day alive. Also miraculous feet of Will and Resolve

in the poetry with how he motivated people. He gave this speech to our Congress to help us embrace the fact that we were entering the war

and it's like the most incredible speech.

- Wow. - It's an, I can't recommend the doc enough. - Wow. - I don't know why I went on that tangent but it's been burning a hole in my brain. (laughing) I know I'm making a nurse.

My energy level is a 15. It's not making me nervous, it's like, go ahead. - No, it's just like, where's it going? - Oh, I'm just sharing all the things that I missed out on sharing the last weeks.

- Right. - Good. You're so much like my father. - I am. - It just loves to explain stuff. - Yeah, it's kind of a male trait.

“But does that story, is there a male female thing going on?”

Is this the Roman Empire?

Like does that whole chapter just like not interest you?

- Parts do, but not that part. - Of an individual story where someone's completely discarded and publicly reviled, then finds their way back that becomes so valued and important, then gets discarded again, and then it doesn't quit.

Like has a calling that can't be ignored. And then match with this like Shakespearean ability to write speeches. - Yeah, no. - No, I am more into like the Anne Frank story of that era.

Like I don't, I guess I'm really not drawn deeply to people in power, like I'm not, that's not a thing that's. - You're done with the disenfranchised. - Yeah.

- This makes total sense. - Well, I just find that way more, as a human story, way more compelling. I find that kind of overcoming, like a true overcoming, much more compelling.

- Yeah. - Then someone who's like just feeding off power.

“- I think the thing that interests me about it”

is as big as this world is, and as complex, and dynamic as it is. Single individuals radically change the face of the world. - So the worry, yes, I find that fascinating. Those figures, they don't do it for me.

- Yeah, they don't, they don't get you going. - I'm kind of like, towards that, you know. - For the listener, she just kind of, it was a good, interesting one.

It wasn't an I-Roll, it was a back and forth side to side. - Speaking of, go ahead, I-Roll. - You found the origin of your figure it out. I figured out where my I-Roll comes from. We thought it was an Indian thing.

- Or just maybe a genetic innate thing. - Oh, it was maybe just a full resentment. I have of everything and everyone, we didn't know. But I knew that's not right, that's not it. It's a habit, but why?

And now I know. - Well, you sent it to me, so I saw it. - I'm gonna show the world. - The world, show the world. - And I'm gonna have to describe for the listener

because let's just be, let's be clear, 98% of our audience is still just listening now. - Yeah, let's check us out on YouTube and you can see this. - Yeah, as please do. All right, so for the listener,

it is a two or three-year-old Mary-K and/or Ashley Olson

It says, "Duh" across the screen. She's shaking her head and she gives the most expressive I-Roll you've ever seen. - Yes. - And she has, or they have, enormous Disney eyeballs

where it's very expressive and clear. - Yes. - Yes. - We got it. - We got it.

Now, I, Full House was my original friend. - Yeah. - I was obsessed with it. The long time I was ever punished for my parents. The punishment was I couldn't watch Full House that night.

That's in my cells. - Yeah. - That's where I got it. I got it from original Mary-K and Ashley Full House. - You started probably reenacting it.

- Always. - Yeah, apena. - Yeah, mimicking. They were my models then and now. - Yeah.

- It might be all the way though, yeah. - I think it is. - They might be your Aaron Weekly. I mean, you already have your Aaron Weekly. - Yeah.

“- I think it would be sad if they're my Aaron Weekly”

'cause they don't know me, but they are my writer die. - What I'll say is they're radically different people which is so fascinating. - Yeah, I guess that makes sense. But also doesn't make sense.

- It doesn't make sense. - Well, they're not identical twins. You know that, right? - They have to be baloney. - They're fraternal twins.

- No, well, sisters have never looked at much alive.

- It's crazy. - How do we know this for positive? - I don't think I know that. - I don't think I Google says that. - Thank you.

I know. I know. - They're not. - That's like me saying I know something about Valentino Rossi. - Oh, tell me what you know.

- I know nothing. - Yellow 46. - Exactly, it's the whole point. - I don't press you, remember, it's name. - Thank you.

So, yeah. - What's a personal one's left hand or one's right handed? - But that's super common in twins. - And one's one inch taller than the other. - Even when they're identical.

- Well, they're fraternal. - But that could be a posture thing. - Okay, whatever. - All right, let's stop. - They're fraternal twins.

- I believe you.

- And you'd never know what by looking at them.

Don't judge your book by its cover. - You would not. I agree with you. It's shocking. - Yeah.

- But I've met a lot of boy girl twins and they have all told, they have all had the experience or someone asked if their twin was identical.

“Even though they knew one was a boy, what was a girl?”

- What? - Yes, I'm telling you. - Okay, well, some people don't understand twins. They don't understand what identical means versus fraternal. - Yeah.

- It must not, or. - It must be way lower percentage that you get a boy on a girl than same gender twins. - For fraternal? - For fraternal.

- I think the opposite. - I do. - I feel like if most fraternal twins I know our boy and girl. - Oh, really?

- That's why they are very confusing. - We should have a twins expert on. - Yes. - Because what that means is that there were two of in the uterus and that one mouse sperm

and one female sperm hit the two. In general, you would think, well, either the mouths were making it because they swim slower and they're more robust or vice versa.

And one swim fast. So it's weird that one would swim fast. But you know what I'm saying? I don't know. - The bottom is a wonderland.

- It is a wonderland. - Yeah.

“- All right, let's do a little bit of facts.”

This is for Ken Goldberg. He was wonderful. I really, really liked that. - He got a lot of unicorns. - A lot.

- Okay, now this episode starts with your underwear on the floor. - Which was interesting. - That was shocking. - That's an experience to look down in your underwear's outside your pants

because your first thought is my underwear.

- Yeah. - Came off my car. - Yeah. - Yes, and it doesn't seem to be torn in half. - Yeah.

- It's a real like, where am I at in time in space that my underwear has made itself off of my body and onto the floor? - Yeah. - I mean, it's so obvious later when you think it was clearly

in my pant leg. - I know, but in the moment. - You can't think straight. - My underwear is formal. It's like, and I think you should leave

when Robinson, they put a woppy kitchen on his chair. He doesn't understand it. - He was, what happened? - Like he really is shook. 'Cause he even films so far,

but he heard of far, what happened? (laughing) - Oh my god, that's so funny. - Okay, but also, so that happened, the underwear. But then I realized when I was editing it,

my the inside out of my pant pocket. - Was exposed? - Was exposed the whole time. - That's a weird coincident. - It is weird, but no one caught that.

So the whole episode, the inside of my pant pocket is that. - Which people could have thought might be her underwear. Like, you know it's the lining of your pocket, but other people could be like, why are they, why are both of their underwear is falling off?

(laughing) - Now the vaccination mark. The smallpox vaccine scar is a small mark you might have on your upper arm. If you receive the dry vax or a cam 2000 smallpox vaccines,

an immune response in your body to protect you

against smallpox. Not many people receive a smallpox vaccine today. So the scar is far less common than it used to be. The smallpox vaccine leaves a scar because it causes a minor infection in your skin.

Your body fights off the infection, but this process leaves behind a small mark on your skin, where the infection and related inflammation took place. - That makes it a lot of sense. I assumed wrongly now that it had something to do

with the mechanism of injecting it, like did they use some weird thing? 'Cause again, my dad's was, I have such a good memory of my dad's. I don't know that my mom has one.

Weirdly. - Yeah. - But my dad's is like seared in my brain. And I was like, it looked like, I think I said, a cigar, like they administered it with throwing pictures

online, they have them, and they do look like that. Okay, the book, the scientific management book

that was influential on Stalin is called

the Principles of Scientific Management by Frederick Taylor. - See, this all paid off my dietribe on Churchill because Stalin was the trickiest figure in that triumphant. Okay, now, so Kim Kardashian posted some pictures with the Optimus robot, and then,

and it said that Elon gave it to her. And she denies that she was paid for those pictures. - Okay, other than the free robot. - Right. - That she may or may not have.

- Right. - This is what it says the robot can do. The Tesla Optimus robot. Okay, it says it can do physical labor. It says it can move materials, assemble parts,

and load items on to machinery. - Okay. - Yeah, I'm skeptical. - I'm skeptical.

“That's how we do it without getting sued.”

I'm highly skeptical. - This is also on the AI overview. So they're buddies. - Okay. - So he's got all in cohoots.

- Yeah, inventory management. Optimus can use barcode or RFID scanning to track inventory and real-time home chores. Optimus can carry groceries, help the elderly. - Help the elderly.

- And perform other home tasks. - But it helps elderly. - I mean, that would be good. Data collection and research. Optimus can be used in labs or remote monitoring

environments to collect data. I mean, that's just like-- - That's a computer. - Yeah, smart home integration. Optimus can link up with Tesla cars

and energy systems to become part of a smart home. Optimus can walk among people in serve drinks at a bar. - I doubt it, but I'm sorry. I'm skeptical. - But I've heard about that, okay,

I apparently there's a place in like, a Culver City or something that is run by-- it's like a burger place that is run by robots and the robots drop off your food. - Okay, I think I've heard that,

but also my assumption of what that was was like very simple mechanized arms, not by Peter Robots walking it out. Like it can make it in the kitchen and it goes on a conveyor belt.

And then it's exactly lands in front of your thing. Doesn't necessarily mean that a bipedal robot carried it as much as there might be automation that gets it all the way to your-- - I think it's saying it delivers it to your table,

but it might not be bipedal. - We should go. - We should go. - I'd love to go to a remote restaurant. - What is it?

- Cali Express and Pasadena. - Oh, it's impressive, that's much closer. - Yeah. - And that just up the odds of us actually doing that by a lot. - I do think there's a little guy

that rides around and brings here food. - Aliyah Express by Flippy.

The world's first fully autonomous restaurant.

Gorilla and Frisations are automated. - It looks like a little thing with serving trays in American flags that goes to your table. - Well, I have to go.

But okay, it says Optimus can perform precise movements and heavy lifting. Optimus can adapt its behavior over time to reach the desired results. Optimus can play games like rock paper scissors.

“- Okay. - So, anyway, that's what AI claims it's buddy.”

Optimus can do. - Okay. - Their best friends. - Okay. - And Arrobat feels a little left out. - No, he's more boylike, remember?

- I know. - Big time glass has one. - He's wondering what's going on 'cause there's a lot of other robots now. - There are a lot of other robots.

But he's becoming charming and flawed. Wobbusabi. - Wobbisabi. - Wobbisabi. - Wobbisabi. - Wobbisabi.

There was a Prada has these bag chains that I really want, that are robots. - Bag trash? Is that what it's called? - No.

- It's a bag chain. - I'm learning this from Nicole. This is the movement now. It's like you have these very fancy handbags and then you put all these little trinkets

in the coral beside it.

“And I think she calls it like bag trash.”

- Oh, she might, but they're called bag charms. And look, Prada has this one.

- Yeah, that's really cute. - Isn't it?

- Yes, what to be critical.

“I just think it's funny fashion is very funny.”

- Sure. - So you get this perfect outrageously expensive bag and then you're supposed to like drape some trash, obviously it downplay it. It's like what's happening?

- I agree, but it's not trash.

This is $1100. - Well, I don't say it was inexpensive. - Yeah. - Well, okay, but I agree. I would not put people love bag charms

and I think that's great.

“And it's a way to like show your identity.”

But they're not for me on my bag,

but I want this little robot to just sit in my house. - Yeah, yeah, that's great. - Yeah, he's pretty big. Look at him compared to the bag. - Oh, that's preposterous.

He's larger than the bag. - Yeah, you said 39% of US jobs are still manual labor. According to the Bureau of Labor Statistics, reported that 39.1% of civilian workforce in the US

performs physically demanding jobs, that require lifting, carrying, pushing, pulling, kneeling, stupid, crawling, and climate activities and varied environmental conditions. - Sucking, fucking, don't leave out sex workers

that's manual labor. No, we don't, don't we honor sex workers?

“- Yeah, but I'm just wondering, is it really manual?”

- Yeah. - It's definitely manual. - It's laborious. (laughs) - All right, well, that's it.

- For Ken. - I glad we ended on that note for Ken. I think he would appreciate that. - All right, bye, Ken. - Love you.