WEEK.
WEEK. WE'LL TELL YOU HOW HE CAN ADD
LIFE TO THE PARTY.
>>> AND HE WENT FROM DEBEARDING
MUSCLES TO GETTING A NOMINATION
FOR A JAMES BEARD AWARD.
THAT'S THE OSCARS FOR A CHEF.
HE
HE
HE UNDERSTANDS HOW QUICKLY
CIRCUMSTANCES CAN CHANGE.
CHEF BRIAN IS HELPING US IN THE
EFFORT TO STAND AGAINST HUNGER.
PLEASE WELCOME CHEF BRIAN.
GOOD MORNING.
GOOD MORNING. >> HI.
>> HI.
>> HI. HOW ARE YOU?
>> GOOD.
>> GOOD.
>> GOOD. ALL RIGHT.
ALL RIGHT. I MENTIONED HOW YOU UNDERSTAND
HOW THINGS CAN CHANGE QUICKLY.
YOU WERE ONE OF THE PEOPLE WHO
WENT UNDER DURING HARVEY.
>> YES.
>> YES.
>> YES. ABSOLUTELY.
ABSOLUTELY. THE RESTAURANT GOT DOUSED.
THE DINING ROOM WAS RUINED.
THE KITCHEN WAS FUNCTIONAL AND
WE STARTED COOKING.
>> YOU'RE BACK.
JUST YEAH..
JUST YEAH.. >> OKAY.
>> OKAY.
>> OKAY. WHEN IT COMES TO FOOD, YOU GREW
UP ON THE GULF COAST AND THIS IS
PART OF YOUR DNA.
>> ABSOLUTELY.
>> ABSOLUTELY. I GREW UP TRYING TO BEG, BORROW,
AND STEAL THE FISH.
THAT WAS WHAT I LOVED THE MOST.
>> DO YOU LOVE THE FISH?
>> ABSOLUTELY.
>> ABSOLUTELY. >> AND YOU LOVE BEING IN THE
KITCHEN.
KITCHEN.
KITCHEN. THAT'S ONE OF THE THINGS YOU
DID.
DID.
DID. YOU
DID. YOU HELPED YOUR GRANDMOTHERS
COOK.
COOK.
COOK. YOU'RE THE PERFECT BOY.
>> I REALIZED MY MORTALITY AT A
YOUNG AGE.
YOUNG AGE. I KNEW IF I WANTED TO EAT THE
FOOD MY GRANDMOTHER SERVED, I
NEEDED TO LEARN IT.
I STARTED SPENDING A LOT OF TIME
WITH THEM COOKING.
ONE WAS TEXAS, LOUISIANA.
THE OTHER, STRAIGHT CAJUN.
>> AND PUT IT ALL TOGETHER.
THAT'S THE COOL THING ABOUT
HOUSTON.
HOUSTON.
HOUSTON. WE'RE PUTTING THINGS TOGETHER.
NOT ALL THE OLD RECIPES, BUT
PEOPLE EXPERIMENTING WITH FOOD
AND EXPERIMENTING WITH REAL FOOD
AGAIN.
AGAIN.
AGAIN. >>
AGAIN. >> ABSOLUTELY.
>> ABSOLUTELY. >> WHAT ARE YOU GOING TO COOK?
>> THIS IS A VEGETABLE.
WE'RE TALKING ABOUT THE FOOD
BANK.
BANK.
BANK. THE
BANK. THE CHALLENGE IS TRY TO COOK
NICE ARE CANNED GOODS.
WE'LL DO A VEGETABLE PAIA.
THIS IS THE A LITTLE BIT OF
OIL --.
OIL --.
OIL --. >> EXPLAIN TO FOLKS.
>> IT'S A TRADITIONAL SPANISH
RICE DISH USING SHORT GRAIN
RICE.
RICE.
RICE. ABOUT THE ONLY THING YOU CAN'T
PUT IN IT IS LAMB.
AND WE'LL GO WITH THAT.
AND ROTEL TOMATOES.
THIS IS ARE PIMENTOS.
AND THEN WE COOK THIS DOWN.
AND KEEP COOKING IT DOWN UNTIL
IT LOOKS LIKE THIS.
>> AT THE FOOD BANK, PEOPLE CAN
GET FRESH PRODUCE AS WELL.
>> ABSOLUTELY..
>> ABSOLUTELY.. >> AND CAN YOU GET STUFF AS GOOD
IN A CAN?
IN A CAN?
IN A CAN? >> I MEAN, YOU KNOW, SOME PEOPLE
CAN'T AFFORD THE FRESH PRODUCE
AS MUCH.
AS MUCH.
AS MUCH. >> I'LL GO AND BUY THE
VEGETABLES, AND YOU DON'T GET TO
IT FAST ENOUGH.
>> AND FRUITS AND STUFF, YOU
MAKE THE JAMS AND JELLIES.
THE OLIVE OIL AND YOU FRY THE
RICE.
RICE.
RICE. FRY
RICE. FRY THE RICE AND GET THAT GOING.
AND THEN ONCE THAT'S GOOD AND
FRIED, YOU ADD THIS.
>> THE FRIED RICE IS A DIFFERENT
TEXTURE.
TEXTURE.
TEXTURE. >> LIKE A NUTTY FLAVOR.
AND YOU MIX THAT WELL.
AND ADD STOCK.
>>
>> ALL
>> ALL RIGHT. >> AND THE PEAS AND THE CARROTS.
>> AND THIS DISH STRETCHES WELL.
>> THIS IS A TWO-DAY DISH.
MIX IT AND BRING IT TO A BOIL.
AND COOK IT FIVE TO TEN MINUTES
ON THE STOVE TOP.
AND 15 MINUTES IN THE OVEN.
>> OKAY.
>> OKAY.
>> OKAY. >> AND THEN PULL IT OUT OF THE
OVEN THROUGH THE MAGIC OF TV.
>> THREE WITH GO.
THAT'S PRETTY.
THAT'S PRETTY. >> AND THEN YOU TAKE THE
ARTICHOKE HEARTS OUT OF THE CAN
AND THE ASPARAGUS.
AND LEMON ON TOP.
>> AND WE'LL HAVE A TASTE OF
THAT.
THAT.
THAT. AND
THAT. AND THERE'S VARIATIONS.
MEAT IN IT.
>>
>> YEAH.
>> YEAH. >> YEAH.
>> YEAH.
>> YEAH. YUM IS RIGHT.
>>.
>>.
>>. >>
>>. >> MINE'S SPICIER THAN THE
NORMAL SPANISH VERSION.
.
.
. >>>
. >>> I'M
. >>> I'M A SPICETY GIRL.
THERE YOU GO.
AND TO GROW UP TO BE A CHEF NOW,
THAT'S ONE OF THE NUMBER ONE
THINKS KIDS SAY.
THANKS TO THE FOOD SHOWS THAT
THE GREAT THING ABOUT IT IS THEY
TAKE US BEHIND THE SCENES.
WE'RE GETTING THE EDITED GLIMPSE
OF IT.
OF IT.
OF IT. BUT THERE'S A LOT THAT GOES INTO
IT.
IT.
IT. .
.
. >>
. >> AND
. >> AND IS IT REAL?
I MEAN, IT WAS REAL.
I MEAN, LEADING UP TO THAT
HOUR OF COOKING, NOT SO REAL.
TAKE ANOTHER SHOT, RESET, RESET.
WHEN THEY HIT THE MARK AND YOU
WENT, YOU HAD AN HOUR AND IT WAS
REAL.
REAL.
REAL. IF
REAL. IF YOU CUT YOURSELF, YOU CUT
YOURSELF.
YOURSELF.
YOURSELF. >> KEEP IT MOVING.
PEOPLE GOT TO EAT.
ALL RIGHT.
ALL RIGHT. WHAT WAS THE MOMENT THAT YOU
DECIDED, OKAY, THIS IS NOT ONLY
SOMETHING I GREW UP WITH, BUT I
WANT TO DO THIS FOR A LIVING?
>> IT WAS LIKE THE FIVE YEARS I
WENT TO COLLEGE AND HAD A YEAR
AND A HALF OF CREDIT.
HAD YEARS OF EXPERIENCE IN THE
KITCHEN.
KITCHEN.
KITCHEN. THIS IS WHAT I WANT TO DO.
I WENT TO CULINARY SCHOOL AND
SPENT NINE YEARS IN BARCELONA,
HONG KONG, BAHAMAS, AND CAME
BACK TO HOUSTON.
>> YEAH.
>> YEAH.
>> YEAH. ALL RIGHT.
ALL RIGHT. THERE ARE A LOT OF KIDS WHO
WANT TO DO THIS.
IT'S ONE THING TO SAY YOU WANT
TO BE A CHEF AND THERE'S ANOTHER
THING TO SAY I WANT TO OWN THE
RESTAURANT.
RESTAURANT. .
.
. >>
. >> RIGHT.
>> RIGHT.
>> RIGHT. RIGHT.
RIGHT.
RIGHT. FOR ME, I WANTED TO OWN BEFORE I
WANTED TO BE A CHEF.
THE HOSPITALITY IS WHAT I LOVE.
MY FAMILY, ANY EXCUSE TO THROW A
PARTY.
PARTY.
PARTY. THE HOUSE COULD FIT 20, WE WOULD
INVITE 50.
INVITE 50. I WOULD MOVE THE FURNITURE AND
WORK THE BAR AND THE GRILL.
ENTERTAINING PEOPLE WAS
SOMETHING I LOVED SO MUCH.
IT'S A BEAUTIFUL, HUMAN INSTINCT
TO ENTERTAIN AND HAVE
HOSPITALITY.
HOSPITALITY. THAT'S THE PART I GOT INTERESTED
IN FOR.
IN FOR.
IN FOR. >> AND BEST ADVICE, MY SON LOVES
TO COOK AND HE'S THINKING ABOUT
GOING TO A RESTAURANT AND DOING
THIS AND THAT.
AND JUST YOUR BEST ADVICE FOR
THE KIDS WHO SAY THEY WANT TO GO
TO CULINARY SCHOOL.
>> I WOULD WORK IN A KITCHEN.
GET A GOOD PAIR OF SHOES AND SEE
WHAT IT'S LIKE.
>> AND MANAGE THE COST.
>> THAT'S WAY DOWN THE LINE.
THAT'S A BIGGER STEP.
.
.
. >>>
. >>> ALL
. >>> ALL RIGHT.
THANK YOU SO MUCH.
WE'RE GLAD YOU'RE BACK.
THERE'S REEF.
THERE'S REEF. WHAT ABOUT THE OTHERS?
.
.
. >>
. >> EL
. >> EL REAL, TWO IN THE AIRPORT.
BUT EL REAL IS CLASSIC TEX MEX.
AND REEF AND THIRD BAR IS
BASICALLY A MARKET DRIVE P GULF
SEAFOOD RESTAURANT THAT SERVES
HOUSTON'S FOOD AND THE CULTURES.
>> I WANT TO BE A HOSTESS IN THE
RESTAURANT.
RESTAURANT. >> I'M ALWAYS HIRING.
>> THANK YOU SO MUCH.
BY THE WAY, THE JAMES BEARD
NOMINATION, THAT'S AS GOOD AS IT
GETS.
GETS.
GETS. FIND MORE INFORMATION ON THE
RESTAURANTS AND THE RECIPE ON
GREAT DAY HOUSTON.
>>> AND OUR GOAL TO COLLECT
ENOUGH FOOD AND CASH TO PROVIDE
125,000 MEALS.
125,000 MEALS. TEXT KHOU FOOD TO 41444 TO
DONATE.
DONATE.
DONATE. AND HELP FILL A 26 FOOT TRUCK
FROM THE HOUSTON FOOD BANK.
THIS FRIDAY, DROP OFF THE
NONPERISH IABLE ITEMS AT THE