>>>
>>> GOOD
>>> GOOD MORNING, EVERYONE.
>>> GOOD MORNING, EVERYONE.úWEL IF YOU ARE AN AWARD WINNING
CHEF LOOKING TO OPEN A
RESTAURANT, HOUSTON IS A GREAT
PLACE TO SET UP SHOP.
BECAUSE OF OUR DIVERSITY WE
HAVE SOME OF THE BEST FOOD AND
NOW A NEW CHEF IS STIRRING THE
POT.
POT.
POT. HE
POT. HE HAS THE RIGHT INGREDIENTS TO
OPEN A RESTAURANT HERE.
AFTER ALL, CHRIS COSENTINO WON
SEASON FOUR OF TOP CHEF
MASTERS.
MASTERS.
MASTERS. >> GUTS PREVAIL.
THANK GOD.
THANK GOD. I KNEW BEFORE I LEFT WIN OR
LOSE.
LOSE.
LOSE. I
LOSE. I COULD HAVE BEEN HAPPY AND
PROUD OF MYSELF.
STICKING TO YOUR BELIEFS AND
FOLLOWING THROUGH AND NOT
COOKING FOR THE CRITICS TO ME
IS WINNING MY WAY.
WELCOME CHEF CHRIS COSENTINO.
GOOD MORNING.
GOOD MORNING. I LOVE THESE COMPETITION SHOWS.
SO MANY OF US DON'T REALIZE
WHAT GOES ON BETWEEN THE
KITCHEN AND WHEN THAT PLATE
GETS ON OUR TABLE.
>> IT'S A LOT.
>> ALTHOUGH YOU'RE IN A CONTEST
SETTING, THERE ARE TRUE
ELEMENTS.
ELEMENTS.
ELEMENTS. >> WHAT PEOPLE DON'T REALIZE IS
IT'S AS TRUE TO THE ACTUAL
EVERY DAY AS YOU'RE SEEING ON
THE SHOW.
THE SHOW.
THE SHOW. FOR INSTANCE, WE'RE BEING
THROWN ALL THESE DIFFERENT
CHALLENGES BUT IT'S JUST LIKE
THE RESTAURANT.
THE RESTAURANT. THE CHALLENGES IN THE
RESTAURANT ARE MAYBE SOMEBODY
DIDN'T SHOW UP, THE PRODUCT
DIDN'T SHOW.
DIDN'T SHOW. YOU HAVE TO EBB AND FLOW AND
CHANGE AS YOU GO.
>> TOO MUCH OF ONE THING, TOO
LITTLE OF ANOTHER.
>> GRANTED WE'RE NOT COOKING ON
THE SIDE OF THE CLIFF AT THE
GRAND CANYON, BUT THAT BEING
SAID IT IS ALWAYS A CHALLENGE.
SOMETHING ALWAYS BREAKS.
SOMETHING ALWAYS GOES WRONG AT
THE RESTAURANT.
THE RESTAURANT. IT'S HOW YOU MOVE THROUGH IT.
IT'S HOW YOU EBB AND FLOW.
IF YOU DON'T THEN YOU'RE NOT
GOING TO SUCCEED.
>> WHEN IT COMES TO OPENING
RESTAURANTS, TWO THINGS THAT
ARE ALWAYS AT PLAY.
HOW DIFFERENT CAN YOU MAKE THE
FOOD AND JUST HOW BASIC AND
FRESH CAN YOU MAKE THE FOOD;
RIGHT?
RIGHT?
RIGHT? WE'RE USED TO CERTAIN THINGS
THAT ARE COMFORT FOODS.
SOMETIMES YOU DO THINGS
DIFFERENTLY.
DIFFERENTLY. YOU HAD TO DO ORGAN MEATS WAS
ONE OF THE CHALLENGES.
>> THAT'S KIND OF, IT WASN'T
TAT IT WAS A CHALLENGE.
, IT'S BASED FOR A LOT TIME
THAT WAS MY GO TO WAS ABOUT
SUSTAINABILITY AND EDUCATING
PEOPLE ON HOW TO EAT
EVERYTHING.
EVERYTHING. NOT JUST PRODUCE BUT WITH
MEATS.
MEATS.
MEATS. IN
MEATS. IN THE U.S. FOR MANY YEARS NO
ONE ATE A LOT OF THESE CUTS OF
MEAT.
MEAT.
MEAT. IT
MEAT. IT WAS CONSIDERED PEASANT FOOD
OR YOU WOULD MOSTLY FIND IT IN
ETHNIC MARKETS.
ETHNIC MARKETS. >> I'M NOT A BIG PICKLED PIGS
FOOT FAN.
FOOT FAN.
FOOT FAN. >> YOU WERE A BIG FAN WHEN YOU
WERE HUNGRY GROWING UP ON THE
FARM IN EAST TEXAS.
>> I'M SURE.
I'M SURE.
I'M SURE.
I'M SURE. WHEN YOU START TO LOOK AT A
RESTAURANT AND YOU'RE LOOKING
AT A BUSINESS AND IT'S REALLY
ULTIMATELY ABOUT MAKING PEOPLE
SMILE.
SMILE.
SMILE. I
SMILE. I GIVE TASTE MEMORIES FOR A
LIVING.
LIVING.
LIVING. TO ME THAT'S AN IMPORTANT WAY
TO LOOK AT IT.
I'M THERE FOR THE GUESTS AND
THERE TO MAKE PEOPLE SMILE.
THINK ABOUT IT.
I HAVE PEOPLE THAT COME TO THE
RESTAURANT FOR WEDDINGS,
ANNIVERSARIES, ENGAGEMENT,
ANNIVERSARIES, ENGAGEMENT, BIRTHDAY PARTIES.
BIRTHDAY PARTIES. THOSE ARE REALLY IMPORTANT
MOMENTS IN PEOPLES LIVES.
YOU REALLY WANT TO GIVE THEM
THE BEST TASTE MEMORY POSSIBLE
SO THEY WALK AWAY WITH THAT AND
IT'S SOMETHING FOREVER.
>> AND BASED ON YOUR CHILDHOOD
TASTE MEMORIES.
TASTE MEMORIES. YOU GREW UP IN THE KITCHEN
ALONGSIDE YOUR GRANDMA.
>> WHEN SHE PASSED AWAY WE HAD
NO IDEA HOW OLD SHE WAS BECAUSE
DOCUMENTATION WAS NOT SO GREAT.
SHE REALLY INSTILLED SOMETHING
IN ME THAT WAS JUST IN THE
BACKGROUND ALWAYS.
BACKGROUND ALWAYS. EVERYTHING WAS TOMATO PIE OR
SHE WOULD HAND CRANK PASTA.
ALL THESE THINGS WERE THERE.
I NEVER REALLY STARTED TO
REALIZE IT WAS THERE UNTIL I
GOT JUST ENOUGH OLDER AND SHE'D
PASSED AWAY.
PASSED AWAY. I WAS WORKING IN RESTAURANTS
AND I WAS LIKE OH, THIS IS WHAT
SHE WAS TALKING ABOUT.
THIS IS THAT MOMENT.
>> SPEAKING OF THAT.
YOU HAVE A MOMENT HERE.
WHAT I LOVE ABOUT WHAT'S
HAPPENED IN THE LAST MAYBE 5,
10 YEARS IN AMERICA IS WE'VE
COME BACK TO THE REALNESS OF
FOOD.
FOOD.
FOOD. RIGHT?
RIGHT?
RIGHT? AND THE NUTRIENT DENSE, THE
FRESHER YOU CAN GET THE BETTER.
>> THE KEY FOR ME IS
SEASONALITY.
SEASONALITY. YOU EAT WITH YOUR EYES.
IF YOU'RE GOING TO LOOK AT IT,
IT'S GOING TO BE VIBRANT AND
BEAUTIFUL AND FRESH.
ALSO WHERE ARE YOU GETTING YOUR
PRODUCT FROM.
PRODUCT FROM. WHAT FARM?
WHAT FARM? LOCAL?
LOCAL?
LOCAL? ORGANIC?
ORGANIC?
ORGANIC? THAT IS GIVING TRANSPARENCY TO
YOUR GUESTS SO THEY'RE MORE
WILLING TO JUMP IN.
THIS IS KIND AFTER RIFF ON A
SNACK FOOD THAT'S NOT SUPER
HEALTHY.
HEALTHY.
HEALTHY. I LIKE TO CALL THIS TASTE THE
RAINBOW.
RAINBOW.
RAINBOW. SO EVERYBODY KNOWS WHAT
SKITTLES ARE.
SKITTLES ARE. >> THIS LOOKS VERY HEALTHY.
>> IT DOES.
BUT IT DOES LOOK LIKE SKITTLES.
IT'S ALL THE VIBRANT COLORS BUT
THESE ARE ALL SUMMER FRUITS.
CAPE GOOSEBERRIES, MULTIPLE
DIFFERENT VARIETIES OF CHERRY
TOMATOES.
TOMATOES.
TOMATOES. BLUEBERRIES AND GRAPES.
THEY'RE ALL FRUIT.
>> I'VE NEVER TASTED THAT
BEFORE.
BEFORE.
BEFORE. >> THEY LOOK LIKE A TOMATILLO.
THEY'RE TART AND SEET AT THE
SAME TIME.
SAME TIME. >> ALMOST LIKE AN ORANGE.
>> SUPER DELICIOUS.
>> THAT'S GOOD.
>> IT'S GOING TO BE A NICE
COUNTERPOINT.
COUNTERPOINT. BURRATA IS BEAUTIFULLY PULLED
MOZZARELLA.
MOZZARELLA. INSIDE YOU HAVE THAT PULLED,
REALLY LOOSE DELICIOUS
MOZZARELLA.
MOZZARELLA. >> YES.
>> YES.
>> YES. VERY CREAMY LIKE.
>> EXACTLY.
>> EXACTLY. YOU READY TO GO?
WHAT I HAVE HERE IS A SIMPLE
BASIL PESTO.
BASIL PESTO. SO WE'LL PUT THIS DOWN.
THE KEY HERE IS I WANTED TO
EMULATE GRASS.
EMULATE GRASS. >> I'M GOING TO STICK MY FORK
IN THERE AND TASTE THAT REAL
QUICK.
QUICK.
QUICK. OH
QUICK. OH GOSH.
OH GOSH.
OH GOSH. OH.
OH.
OH. OKAY,
OH. OKAY, I TOLD HIM BEFORE THE
SHOW WHEN FOOD IS REALLY GOOD
IT MAKES ME DANCE.
>> YOU CAN SEE IT'S NICE AND
SOFT.
SOFT.
SOFT. >>
SOFT. >> AND BORA A WAS SOMETHING WE
GREW UP WITH THE HARD
MOZZARELLA CHEESE.
MOZZARELLA CHEESE. THIS IS DIFFERENT.
>> THIS IS VERY DIFFERENT.
ONE OF THE FUN THINGS WE'LL BE
DOING IS ACTUALLY PULLING
MOZZARELLA TO ORDER.
YOU'LL GET WARM MOZZARELLA AT
THE TABLE.
THE TABLE. >> THAT SOUNDS GOOD.
>> THERE'S OUR CLOUD.
THERE'S THE GRASS, GROUND AND
THERE'S YOUR CLOUD.
I'M GOING TO CUT THAT OPEN SO
YOU CAN SEE THE INSIDE.
THERE'S THAT NICE CREAMY
CENTER.
CENTER.
CENTER. SO, WOW, THERE'S A LOT OF
HUNGRY PEOPLE.
HUNGRY PEOPLE. ARE YOU STARVING OUT THERE?
>> THEY LEFT THE HOUSE WITHOUT
BREAKFAST.
BREAKFAST. >> REMEMBER, BREAKFAST IS THE
MOST IMPORTANT MEAL OF THE DAY.
>> MY BREAKFAST IS GOING TO BE
SOME BURRATA.
SOME BURRATA. >> WE'LL ADD SOME BLUEBERRIES
AND GRAPES.
AND GRAPES. >> THIS IS COOL.
WE'VE SEEN MORE TODAY.
WHAT KIND OF TWIST DO YOU PUT
ON IT.
ON IT.
ON IT. IT'S LIKE A BLANK CANVAS FOR
YOU TO DO YOUR SKILL ON IT.
>> I THINK IT'S REALLY ABOUT
LETTING THE PRODUCT SHINE FOR
ITSELF.
ITSELF.
ITSELF. I
ITSELF. I DON'T WANT TO GO TOO CRAZY.
EVERYTHING'S GOING TO SING.
SO I HAVE IN HERE ALL THOSE
DIFFERENT PRETTY, SO NOW THAT'S
STARTING TO LOOK LIKE A BAG OF
SKITTLES.
SKITTLES.
SKITTLES. YOU DON'T ONLY ONE COLOR;
RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> GIVE ME VARIETY.
>> ALL THOSE FAMOUS FOLKS ALL
THEY WANT IS ONE COLOR.
I JUST WANT GREEN GRAPES.
>> JUST A REALLY BEAUTIFUL RED
WINE VINEGAR.
WINE VINEGAR. YOU CAN SMELL IT'S FRESH.
>> DID YOU JUST SWIG THAT?
>> NO, I DID NOT.
>> I DID BRING SOME WINE FOR
YOU IF YOU WANT.
>> YOU HAD SOME, WAS IT COARSE
SEA SALT?
SEA SALT?
SEA SALT? >> IT'S THIS GREAT SALT I USE
OUT OF PORTLAND, OREGON.
THIS GUY GOES TO THE COAST AND
HARVESTS ALL THE WATER IN FIVE
GALLON BUCKETS AND BRINGS IT
BACK AND MAKES HIS OWN SALT.
>> AND IT MAKES A DIFFERENCE.
>> MAKES A HUGE DIFFERENCE.
I'M GOING TO START PUTTING THE
RAINBOW OVER THE CLOUD.
>> I JUST WANT TO SAY YEARS AGO
WHEN YOU SAID WHEN I GROW UP I
WANT TO BE.
WHATEVER.
WHATEVER.
WHATEVER. TODAY YOU GOT MORE AND MORE
KIDS IN IT PART BECAUSE OF ALL
OF THE SHOWS THAT SAY WHEN I
GROW UP I WANT TO BE A CHEF.
YOU HAVE ADHD AND DYSLEXIA.
WELCOME TO THE CLUB.
SO THIS KIND OF WORKS FOR YOU.
>> IT DOES.
I THINK LEARNING TO HARNESS
YOUR DISABILITIES, I LIKE TO
TELL KIDS THAT IT'S ACTUALLY A
SUPER POWER.
SUPER POWER. EVERYBODY, ALL KIDS RIGHT NOW
ARE INTO MARVEL AND THEY'RE
REALLY INTO WATCHING SPIDER NBA
AND ALL THAT.
THEY THINK WHEN YOU CAN LOOK AT
YOUR, WHAT MOST PEOPLE CONSIDER
A DISABILITY AND TURN IT INTO
AN ABILITY.
AN ABILITY. >> FOCUS ON YOUR ABILITIES AS
OPPOSED TO THE DISABILITIES.
I'M NOT GOING TO BE A GYMNAST.
THIS IS NOT A THING I'M GOING
TO DO.
TO DO.
TO DO. >>
TO DO. >> HAVING A. .D.D.
IT TEACHES US TO FOCUS ON MANY
THINGS, NOT JUST ONE THING.
THAT ALLOWED ME TO WORK CIRCLES
AROUND OTHER COOKS BECAUSE I
COULD IN MY HEAD I'D CLICK FROM
THING TO THING TO THING.
>> YOU'RE MANAGING A KITCHEN IN
THE HEAT OF THE MOMENT.
THE WHOLE BIT.
>> IF YOU CAN'T MANAGE
EVERYBODY AND WHEN YOU WALK
INTO A RESTAURANT AND YOU'RE
SEEING IT SUPER BUSY AND THE
TICKETS AND YOU SEE THE TICKETS
COMING AND THE FOOD COMING OUT,
THAT IS MANAGING CHAOS.
WHICH IS ULTIMATELY WHAT A.D.D.
IS.
IS.
IS. >>
IS. >> I
IS. >> I LOVE WATCHING IT.
SO WE'LL WRAP UP WITH.
WHAT CAN WE EXPECT?
>> CLASSIC, OLD SCHOOL ITALIAN
WITH A LOT OF MY GREAT
GRANDMOTHER'S LOVE PUT INTO IT.
>> WE'RE GOING TO GIVE YOUR
GREAT GRANDMOTHER A KISS UP IN
HEAVEN.
HEAVEN.
HEAVEN. THIS IS REALLY GOOD.
THANK YOU SO MUCH.
>> THANK YOU FOR HAVING ME.
>> FOR MORE