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was nice about the New York Times dining section when we heard
that and hour-long a
talk show all about food was going to replace all my children on WABC
you're like on that's not gonna be pretty I
that is not going to work you are not alone I am NOT
yeah and I went to visit the that rumor the very beginning and I was like what
I fun it's very interesting but we're gonna see and i own or you set the pace
the growth hormone perplexing just like
what the hell are they doing I well you're the
to cast members who actually are working shouts who have restaurants
does that make a difference do you think that that
try to keep their cooking real in a way work so hard as a chef to
like bowlers my most fine dining restaurant you work so hard is shipped
to build a reputation as a shop in
hope you win Beard Awards and Food and Wine Awards an article from the New York
Times all these things
and and also the food you doing at that law
or bob dole or you know are highfalutin fruit
arm well put and those are the foods that you should necessarily be cooking
on television in teaching Americans
how to cook are they point to do on television every once in awhile yes
but what what I feel now my job is is a shopper's
is to hopefully take people that
that maybe one out and got past five days a week
and her like now have a family and kids are the ones that get in the kitchen and
cooking little more
and making food that is made from scratch
and very approachable and is delicious
and they could get another their table arm and it was hard for me to
get that kinda through my had but at the end of the day the food that I make
on the show and I think the food morrow makes on the show up into
you might find in some way responsible you're more than likely fide
on our dinner tables home you know I i think for the most part it's the food
that I cook for Lizzie and Kyle and I think a lot of the food and peacocks for
boys and
and Susie so it its it's about kinda you still want to teach the right lessons
that you talk your cooks
is a shelf I'm arm but maybe the food is
a little arm more home I'm going that make sense the food to make on the show
is actually delicious
an instant for its inspirational in that literally in either one or two
four to six minute segment we make something that you can really make in
just about that amount of time
we know he's a lotta swaps and thats I think the success in the show
is that you can really make the food and you can really see how easy it is even
in the hands
abreast on people it's not so much restaurant food writes the home
its and but then and i also think too that that are
you know the great thing about the true
I've noticed is over the years cooking shows to me have gotten
to pretty who perfect
to you know Mark good or what out what what do you mean what we call
hurt II don't let it happen and I am thing about my back
what arm know but I mean about like
you know we would the it would take six hours are
eight hours or three days to make a single show we worked on the swap out
the beauties in shops in
things common in now on the choo we start cookin
we finish cooking unlike morrow said: eighty percent of the time the food
we're reading is the food that we got
must oblong roast chicken or a breeze or something about like that pizza that
you're making its kinda methi
right it was like how that's a beautiful
all I want you to know should be real integration with real
in a slump in polls that falls at something spilled it was the v-shaped
with
try to drink a beer choke on it apoplectic
it's all happening like real life and I'm not live right
crack of butterfly blue tape so it's it's it tapes like it feels like I just
like balance not live just like letterman's now I'm
but its live in and there's a live audience in its it's actually happening
in real time
when we go away on a break that it's the law as as long as the commercial is
we come back in its back your you're right there for some but i think is the
thing at like
think that use to be like you know when Baba opened I remember people
like but that's not of Entech Italian this is the problem
on and you know you cooking for from your ethnic roots do you think that
all that stuff is people are more flexible about that now
that we thought that that they were not I think as people have tracked in it in
the fifteen years the pub has been open
the America has become much more sophisticated about their dining habits
they've also traveled more and they know the difference between
spaghetti meatballs and the food from Paul your they have a higher level of
expectation but they're also more flexible and understanding that
even though the only tell you tell a that you might have been Bologna is
going to be green when it's over the rag bone is a
the fact that we serve paper Delhi doesn't necessarily diminish that
deliciousness
and the fact that we made the new rule in the same way and it's a little wider
and it happens to be the way that the chef likes to eat it can or doesn't have
to work
and I remember your I'm just angered came in
and is a partner this is not exactly and Fruitridge
I economic yeah but jeff is it good and he said yes and I said I that's all I
wanna know
man authenticity as eight starting point as the kinda
cornerstone you build a restaurant on is important but the
opportunity to kinda step out at that I mean keep in mind right now in Bologna
probably
most of the kids would rather eat curry
result 0 then tortellini in bro because their mom makes tortellini bro and they
always have it on Sunday
so when they go out they don't give a damn about authenticity looking for
something that challenges them or provoke them
or give them a little pickup interest but that doesn't diminish the greatness
of the original thing but it also shows that everybody's
willing to try it out so I think Justin Bologna right now maybe thirty percent
the restaurants have something would carry on it that is just
perplexing to the luddites that work in all of the press
you know they're late I can't believe we want to belong in the head curry in a
result like my you went to the wrong damn place
opal and authenticity is what it means to be an end and the chef can use it and
the customer can ask for it or not ask for
but like at Lola you don't do all Eastern European meets but you have a
great market there that makes
Eastern European meet for and also I i think that you have to remember that if
you went to
arm those specific part 2
Eastern Europe or Italy or Greece and
and you embrace green card and you
reference there who and you know in Italy chances are you're not gonna find
a possible with corn in it
what in America work or is wonderful and beautiful and substantial
and if they had that in Italy hmm the same way
their batons impostors recording it so it's it's taking what you burn for most
cultures
and and making them work from where you're from
I mean I think that is the work farm to table food is all about
it's about norm the region and I know you hate that I
what is a go at it doesn't go from the bond from there
from the farm to the toy bag red assert his career
I regional a bad I don't work football
it's about it's about northern regions that were no way no I wanted as well
the regions which are from ingredients that are are
indigenous indigenous looked are the ones that you should cooking with
you know and and whether you're cooking and intelligence are retards Eastern
European style
its it's taking the the the techniques in the love their food
and making it work in the region maturing fancy chefs from that because
there is this
you know some I
when's your certain doing that kind of stuff that you guys do you do you feel
like you can still be in that club have the foragers and the
guys with that special herbs its I'll say this thing
now there is a this very sort of pressure movement right right there's a
precious moment people to travel around with many words happy and they go to the
special symposiums and Brazil
I'm going to hang innings and and they're great and and and the funniest
thing about
all of that intellectual movement is that it still fundamentally
I mean all of our best work who tomorrow is poop
because our job is to create something that your body consumes and then gets
rid of
and as long as you know could be with us with Brock
carl s Jr picasso then we're on the right path
but it's the people that have elevated the cooking world
to be something so important it's merely dinner
and hopefully it's dinner that's going to be shared by you and some friends and
if we all understand that
then we're on the right Plainfield if we're putting this up there
not go into were improved production
I but that you know there's there's a lot to talk about but at the end of the
day it's what's on the plate now I think that's
why the business is good restaurant business is great right now
because people either want to enjoy on the very simple level
that they're going out to have something to eat with their friends or they want
to go to a restaurant that one allowed to take the time for free
and won't allow them to talk between each other between courses
and there's there's there's a there's a giant
spectrum between those two points and hopefully were promoting the idea that
food is simple and delicious and easy accessible
and within your own to be the asparagus that look like the tomato didn't fill
you up
said pretending to be officially boycotting like me Idaho
on No
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