Behind the Menu: A Closer Look at Food Safety and Freshness Decline
Episode description
Prepare your palate as we explore the fascinating world of food with the culinary maestro and co host Chef Jeffery Schlissel, with our guest, Jason F. Lynn CEC, the new Executive Chef of the Grand Bohemian Hotel. Isn’t it intriguing how Jefferson prepares the massive Creekstone Farm Prime Porter House and the High Plains Bison Rib Eye? Ever wondered about the inspiration behind that tartine dessert with stokes purple sweet potato and smoked prunes? Or how about the mesmerizing journey of Jason from a South Florida Delicatessen to a Certified Executive Chef? Hold on to your seats as we stir up a flavorful conversation that’s bound to leave you hungry for more!
We’re not just about the tantalizing dishes, the mouth-watering desserts or the riveting stories behind them. We also delve into the serious issues that surround us in the food industry. Ever given a thought about the history of food safety or the impact of gassing tomatoes to make them look more appealing? What about the influence of major food companies or the effects of microplastics in our food? Our discussions are as varied and diverse as the ingredients in our kitchen. Let's unravel these topics, and understand how traditions of fresh, hom
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Transcript
Hello Food Fam . This is the Walk and Talk Podcast , your favorite food podcast , and I'm your host , carl Fiodini . We're podcasting onsite at Ibis Images Studios , where food photography comes alive . On the menu today we have a oh my goodness a Creek Stone Farm Prime Porter House . This thing is like massive , it's like a cinder block , like a goodness .
We're also doing a High Plains Bison Rib Eye Plus . Mr Chef , jefferson whipped up some pretty amazing desserts . You're gonna want to hang in there and hear all about them . Thank you , penitent , to the Food Service for supplying the proteins for today's production . Our guest today is an incredibly talented friend of mine . His dishes are stunning .
Stay tuned for Jason F Lin , cec , and the new executive chef at the Grand Bohemian Hotel in downtown Orlando , jefferson Schlissel . Jefferson , the Starship Schlissel . Jump into some pre-shift . Explain what's on the menu today . What's up ?
My brunch man that Porter House is . It's like a brick 32 ounces . I felt like it was the John Candy episode of the 96er .
I love it . I love it . You know listen . So normally , normally we cook all the food , then jump into the cast . We have some time constraints today , so we didn't jump into that rib eye yet , but I gotta tell you , you know what we've had so far on that Porter House Stupid .
Thank you .
Stupid good man . Thank you , you know , if this number one podcasting doesn't work out , you should go back to the kitchen .
Possibly . Yeah , you know what I mean . Yeah , so we did . I wanted to do Every function that we do . We want to do it two ways , so we did the Porter House and the Porter House just so everyone knows the difference between a Porter House and a T-Bone is just minute . It's maybe some of the cut and how much of the , so you get the two best both worlds .
You get a New York strip on one side , you get a filet on the other or beef tenderloin on the other . The Porter House is just a lot more of it .
Right , yeah , so Porter House is like something . Like somebody like me , a fat fad would go in order because I'm going to eat everything .
Well , I told you there's a place down in Alton Road , villa Meia . It's off of Right near the yard bird actually , and he's from Bologna , italy . When Bourdain was still alive he got and rated the best pasta Bourdain I've ever made in the world that he's eaten .
And he would have $100 Porter House on his menu and he would sell about a case a week and then one guy would come in . There was like 96 ounces and this one guy once a week would come in there and that's all he would eat .
But he wouldn't eat for the rest of the week .
Well , no , he's not like you . He was like a reptile . He was like a reptile right , Like you have one big meal and a month later , right like an anaconda and I don't need to eat for a week , yeah exactly .
Wow , that's All right , so jump into what you made today . It looks really pretty .
Yeah well , he does , john does and , as I pointed to my life , john does a great , phenomenal job taking this art . He's all right Now John's awesome , but so we did this , smoked on his Daniel Boone , and so it's got that hint of smoke to it .
Wait , wait , wait , wait Say that again .
What Daniel Boone ? Yeah , daniel .
Boone , yeah , green Mountain Smoker .
So we brought it up to 415 , 450 degrees . We seared it bone side first and then we did flipping it and then we had some spices on there and then I took a cherry jam . We kind of torched that to line that up and then I wanted to treat it like you're going to a really nice steakhouse . So we did diced vegetables .
But it's getting a little cooler , like the last couple of days here in Sefner and Bartow and Fish Hawk it was like 52 degrees in the morning . So it's like root vegetables , parsnips , carrots , rutabaga and turnips . So I kind of roasted all those together little grilled smoked asparagus on the side plates seared mushrooms . Then we presented that . We then did a .
I paid homage to Simis which , growing up as a Jewish kid , hated Simis .
Is that the USS Right ?
so this is a very over the top sweet on top of sweet it was carrots and sweet potatoes and prunes and it was , like you know , growing up at a seven , six year old kid looking at that stuff going prunes . I'm kind of regular .
This did not look , no , this didn't look like you know your momma's or your grandmama's sort of , you know traditional sort of food .
This was one up too , because we did the sourdough . So I've been looking for a really good sourdough and I said , screw this , I can't wait for Amy .
Can we get away for Amy ? We have her on a schedule too , by the way . I saw that coming up .
So I did . The sourdough didn't grew it for six days . Did the sourdough cook this thing as a tartine open faced with stokes ? Purple sweet potato had a little vanilla to that . The sweet potato that was using was orange , that had some chipotle and some warming spices .
The carrot I just roasted with some steak seasoning and then took that porterhouse , sliced that down and put it on top with some chives and the smoked prunes .
Next level , they were really good . I will tell you this the carrot puree , I mean sweet potato puree or the carrot puree , which one , both today .
Today that was carrot , that was carrot roasted and sweet potato puree .
The orange one in pure form . It looked like sweet potato . Yeah , like you can make a pie out of that , oh , 100% .
Like a mousse ? Yeah , definitely , 100% Right , but this is like paying homage to my heritage .
A lot of people are mad at you . They're mad at you . We promised .
Yeah , chimichurri the recipes , no what .
What I'm saying is last week or the week before , whenever recently , we said there would be recipes and there hasn't been any recipes and people are pissed .
You're the only one .
Yeah , no .
I'm not .
I'm telling you that there's a wave of people who are like a tsunami or a tsunami , if you will , who are ? They're looking for more and we're not giving it to them . And you know what man I'm putting ? That is resting squarely on your shoulders .
No , there's not just my shoulders , there's to my left shoulder . He has to post it .
Oh , look at this , look at this , you see what he does .
No , this is John is like .
John is like E2 Brutai , like wow , look at this , look at this .
Ready for this one ? Wow , if we had better organization from somebody .
It would tell us Whoa , you dropped it in your lap .
Wait a minute . Wow , look at the smirk until you're right there .
Yeah , John's like screw both of you guys , screw you guys . I'm going home , you know he's . He's like well , I am home . He's like he's a , he's a . All right , forget it , alright . So I do want to bring , I do want to get these recipes , things going Well , definitely they get that , john . Is that going to be on the on the blog ? What is that ?
As soon as he gets it . He said is that going to be a blog thing ? Yeah , yeah .
So I have to do another blog .
Our producer has a perfectly working microphone but he , just , he , decides to just want to shake his head . Yes , no , whatever . Thank you . Oh , he's an introvert , he is . It's true , it's a true story . I know the guy 35 years is definitely accurate .
He started talking recently to me .
Yeah , that's kind of funny .
Uh , all right , it's like silent Bob talking about J Gardner from last week . We have our own version of him .
Silent John . That is new name . I think that's the new name Silent John . He's going to kill you , he is , but this is what it is .
Wait , hey , listen , when you , when you , when you get into like one of these podcasts or you know some sort of a thing like this , some content that you're on every week or whatever , you have to have these , these little tag names or these little pet like amongst the group or whatever . Like Jefferson , like Jefferson , like Jefferson , exactly Starship .
Yeah .
I mean listen , but when ? But when we're putting stuff in descriptions or we're putting content out , it's always Chef Jeffery Schlissel , yeah , but on the show it's Jefferson Starship .
You know , whatever I feel what you're dishing , I know , I know you are , you're smelling what I'm stepping in , ok , so without further ado , let's , right , let's , let's get the chef , jason F Len , cc and the new executive chef Do you know what CC means ? Of the grand Bohemian hotel in Orlando ? He doesn't know .
I'm doing an intro here Certified executive Anyway oh , he does know ,
CC .
The people can't see this .
You're number one , yes you are , we're all number one , but you more OK .
Welcome to the . We've been talking about doing some stuff together for two years .
Yeah , at least Right . Yep , definitely how to be yeah , yeah .
And finally , oh , by the way , let me just back up a bit . Not only is Chef Jason here today for the podcast and obvious , and congratulations on the on the on the spot over there . Man , that's a beautiful hotel ? Yep , definitely , and you can talk about some of the renovations in a minute .
But Yep , chef Jason is in fact our newest member of our restaurant recipes , culinary , you know , partner team . Watch out . Yeah , this guy's food is amazing . I'm talking about like there's , it's , it's beautiful , it pops and it's tasty . So I'm coming soon , thank you . Restaurant recipes with Chef Jason F Lin . All right , quick , real fast .
Background Go , background Born up north to South .
Florida .
Came to .
South Florida , fell into a dish pit at a beautiful Jewish Delicatessen . They taught me everything foundational soup , stock , sauces , and then boom , boom , boom came into . You know , line cook , prep cook , line cook , sous chef .
You know , you get those couple KM jobs in an area where they're kind of taking advantage of you and then eventually you start becoming an executive chef and they take advantage of them more .
They take advantage yeah .
Well sometimes , but but you know education , florida Culinary Institute down in West Palm back in the day . And then , yes , I went after CEC with the ACF just to really prove it to myself . I remember seeing a lot of gentlemen come in to take that test at culinary school and was like I'll never be that good . But any who I said , forget that .
And I went after that and , yeah , and even currently with the certified master chef . You know assessment I went for . So I have dreams of grandeur or something wrong with me .
Or you're into sadism , masochism , double . That's behind the scenes , part .
We're not supposed to talk about that part .
We have a way to you know the abuse of a KM , the poor KM he's . You know , like this , you know crossover position and you know well , he's not just the CMC exam .
Just tell me you heard it was an assessment . Yeah .
The assessment was in depth , but yeah , so I just believe in continued education , bettering myself , you know , growing towards my future , and all things culinary arts , yeah .
I want to know . Well , first of all , yeah , and there was like well , how many people in your group ? Oh , 10 of us , 10 . Yep , 10 in , 10 out , like everybody failed . No , I'm kidding .
But this is going to be . Yeah . I mean , we kind of I think most of us probably felt like we failed , just , you know , transparency , but it was an assessment .
It's almost like a book .
It's almost like a bootcamp yeah , they whip you , they hit you , they scream at you . No , we don't do that anymore , but it was really an assessment of green Anymore , anymore .
What they should do Of our skillset . What they really should do , like bring it back to the old schools , like line you up against the wall and throw six pants at you .
Yeah , pretty much . Yeah , I can pass that test . Yeah , yeah , I think we all can yeah .
Oh , the older ones .
Yeah .
Yeah , that one's right . So Lance actually listens to the Lance Cook who was with you up there . He listens to the podcast . Yeah , great guy .
Actually I'll throw out the Chef Lance . You know I was kind of intimidated to meet Chef Lance . I kind of looked at him as this kind of this God in culinary arts . And I met him and come to figure he's a man like you and I and he was actually really cool . We kind of hit it off and became friends and he's actually come to Orlando .
We're trying to go out for dinner and hang out . He let me get him on the show ?
Yeah , we can . He's just really busy . But Lance is one of those guys that is so competitive , but he also has that human heart and humanity behind him and he's just a really you know , all around a really great guy . When you see him he's got it looks very military , like yeah , he's got that staunch look , he's got that . You know death stare .
But when you you see him smile and he glit , you know it just lights up the room and just he's just really phenomenal individual .
You don't mess with people that do the thousand yard stare . You don't mess with them .
Right , yeah , it's most chefs , yeah Most chefs .
Oh yeah , but I got to throw this one out about , so I was a little jealous .
A little married couple .
At the end of the CMC assessment there was all these like young groupie chef females that came around Lance , they were like flocking him and having him sign this cutting board . So I was he . They walk away and like , lance , you've got groupies man .
No one's asking me to sign a cutting board . We can call them . We can call them food groupies yeah yeah , food groupies , yeah yeah .
I mean he's back in about what's before COVID .
Lance was actually looking to do it because he was competing against one of the members from the American Culinary Federation of Palm Beach , joseph Waters , who was my first vice president , and they became so close as competitors they pushed themselves and I think every time it was either Lance got gold and Joseph got gold , mm-hmm , it was like one or the other ,
yeah , but then they were going to go to do the CMC together and that's just huge , because that is a really difficult test . I don't care who you are , what you are , to get that you know label on your jacket . It's tremendous . Yeah , hands down , I handed in .
You know those guys that do it Gerald Ford , rich Rosendale , mm-hmm , all those guys that have done it in the past . They're just , it's amazing . And then the newest one , which was Andy Chabella , I think , is what I don't pronounce his name wrong , sorry , andy . That's the CMC CMPC that did it recently .
Those guys , I mean , the wealth of knowledge they have is just mind-blowing .
Definitely , yep , I don't even know what to say . I mean , I feel like I'm sitting with greatness , as it is just here .
Well , john and yeah not you , yeah , no , no , no , everyone other than you . Carl , yeah , no . Carl's got greatness . It's around his waist , it's around my waist .
I love how I'm the you know I yeah , whatever For a laugh . Fine , Okay , gran Bohemian .
Yes .
Yeah , I mean okay . So prior to you arriving there , I have some experiences at that hotel and I love , love , love that property . What have they done , though ? I haven't been there probably in maybe a year and a half , two years maybe .
Yeah , so they've gone under a complete renovation , I mean from the top of the hotel . Interior wise , everything is basically completely new , from the rooms , you know new furnishings , new everything . I've been watching them bring in the new TVs , take out the old TVs . It's literally an in and out kind of thing .
So I went and Jeff , you weren't there that day , but I went and visited the property with , actually with Southern provisions , with Ryan and I hadn't been there , like I said , about two years . They redid the entire bar area , which is , I mean , they really did a great job , the bows and door for lounge . Yeah , yep , that beautiful .
Like they took away that the horseshoe looking bar circle bar there .
Yeah , the flow is much better now because that mirrored the ceiling . The tray ceiling above was the same brown rotundra like shape .
Yeah , so what I'm saying people is get to Orlando , get to the Grand Bohemian they're still working on some rooms but , like for the food factor , get there . They did , they redid the main dining room .
Yeah , well , we have our private dining room , which we call the Peacock room . That room is freaking gorgeous . Yeah , that's my favorite .
I don't know who took that picture the other day that you posted ? That was me , yeah . You did a yeah that was hey , john , watch your , watch your six . No , no .
Watch your back . That was with an Android phone , wow , wow . Well , get out , get out , Get out , get out .
No , get it . It was . It's gorgeous . The table looks like it's a mirror . Everything is just wow .
Yeah , that's a great shot .
Yeah , get out there people .
Yeah , my question to you is when they redid the hotel , did they redo the equipment in the kitchen ?
Yeah , what they did is they made everything smaller and they ordered less equipment . So they took the . I'm kidding , well , no , we just You're V everything .
Now here's the problem , like most we don't know what to do now .
We had to get rid of all the water baths .
Most , most hotels , they don't look at food and beverage the way it needs to be looked at . It's not .
Yeah , I mean it's kind of I know from the private club world . I think kitchen's tend to get a little bit more love , where the chef can really sell the point of the kitchen . When you come into more of a little bit of the corporate business world and hotel world it kind of can tend to be the the end of it .
But we are part of that renovation and we are continuing to start the renovation on the kitchen and working through that it's a lot of Mazel tov , definitely Congratulations .
I mean , look , we were at the Don Cesar , right , we're in that one , that one kitchen that we're in , and they were saying , oh , they're going to redo the other ones . I'm like what about this ? And we got that . Look , that's exactly what I'm talking about .
Yeah .
It's one of those things that's in the back of the mind .
I said well , when you have a property that's 100 years old or whatever you know , you don't have a lot of options either . You know what I mean ? Yeah , and that building , so the Don , is probably one of my favorite hotels in the state .
It's just gorgeous big , beautiful pink palace that they call it Right on the sand , so it's right on the right on the water . Can't beat it , it's like that , you know . It's that 1920s , you know ? Or , yeah , 1920s . Look , mm-hmm . You know what I mean . Well , who's that ?
Oh , can I give a couple of props , a couple of shout outs ? No , yes , I have to give a shout out to Ben , the new GM . He definitely has , you know , bigger dreams for the property , so we're excited about that . And then my F&B director , louisa she's awesome , I'm lucky to have her on my team . And my backbone executive sous chef definitely , chef Frank .
He's the man .
I think I might . I may have met Frank before You've met Frank , yeah , yeah . It's been like I said , it's been a long time .
He's a staple there , yeah .
But you know where did Ben come from ?
Ben was with Kessler and so he came from another property . So he's been with Kessler for some time .
So the parent company is called Kessler .
Yeah , so , and I know you could speak completely wrong on this , but we are under Marias , so Kessler is under Marias .
It's part of the autograph collection , so yeah , I mean , one day we'll get Ben on the show too . That'd be great .
We don't tip .
So usually we stick on the stick to the culinary side . But there's this whole other component to food service and food and the whole thing and that you know , like front of house people .
Is that what you're saying ?
Yeah , they did . First of all , they deserve it , and I'm kidding . He's front of the house .
That's why I'm more front of house . He's a trader .
I am not . I am the bridge . Remember when you go from the back house to the front . You're a trader for life . I always like to call people .
He never went to the back . No , no , no , no , let me pick them food up and ate .
Wait a minute .
So I started in the front , okay . And then they were like they tried to bring me in . They tried and I gave it an honest go , but I'm like this is like a dungeon . I don't want to . It was punishment for best part , no , not for it . I'm an extrovert , I need to be out .
So for me , being in the back , here's your knife , here's the carrots and have added I'm like what am I punished Like ? This is like you know . My father is like get in the back and cut these carrots .
It's like PT duty . Yeah , forget it . Peel those potatoes . Exactly , I need 50 pounds of onions .
Peel . Now I was like I need to be in the front , I want to be a star , you know what I mean . Like that .
That's why he started the podcast .
Yeah , yeah , true story . Actually , it was all for John . It's John's photography .
John would be great in kitchen .
Look at the look . It's for the photography factor . We wouldn't be Let me tell you something , I said this an hour ago we wouldn't have the success that we do have had it not , had it not be for work , the food that you're creating , right , thank you , the photography that you're showing off what this guy makes .
And then we come and talk about it , and then , of course , we drizzle , or you know , we lace in , sprinkle , sprinkle in . I let the salt run down my form oh , don't do that .
No , no , no , I don't care , not salty , yeah , no .
No , get outta here . So , but the point is , without those components , I don't think we have the success that we have , because if not , then we're just talking heads .
We're doing Well , just two different guys just talking about food and then bringing a third guy in or somebody else in to talk about it .
I mean I think what you guys are doing for the industry or the community as a whole is really cool , the fact you're doing the proof and the pudding . I mean you're showing what you do , you put it on different levels and then you actually talk about what you just did .
I mean I just watched you produce that food , come here and talk about it , so there's no BS in it .
Yeah , and it's funny because you only saw two dishes and we started at 10 . Yeah , so it's , we got on that 12 .
We were prepping half the day yesterday , like you were working hours full day .
Full day .
Because I get phone calls Whatever .
Hey man , we got business to attend . It's not all just about .
No , it's not all poops and giggles , I know .
It's just like it would just be like the , the sous chef , who's very talented but doesn't understand that there's a business to this whole thing .
Do you know what I mean ? That's what this is . You know what I mean ? Oh , I know . There's a business , this is a business .
You know where else were we .
The business is getting your belly bigger here .
Well , all right , listen , you kind of hurt my feelings .
Now you , even , you even call me today I haven't eaten .
I saved it . I lost three pounds this week .
I mean , that's that's huge .
I'm going to gain it back today .
It's all protein . Anyway , you're good you know what I mean ?
Well , it's never all different , it's never , it's never . And then we have , like some desserts today coming up too Like oh my God . S'mores , sort of an offshoot on S'mores . Oh my goodness yeah .
We should , we can post the text . It's a string from John , me and you .
No , we should never post those things . Never , never do that , never do that .
I'll show you offline chef , Don't worry about it .
When you'll be , you'll be part of that , but I will tell you this . So , chef Jason , he's a culinaryian , you know what I mean . Like he's , he's gotten to a level in his career where he you know , he can look at things .
So I respect and I'm very happy , I'm thrilled actually that you you said what you just said you know Because you're a cat , that number one and you guys need to see the people listening in the audience . What's your , what's your , what's your best platform ? Is it Instagram or ?
Yeah , probably this time Instagram . Yeah , what's your handle ? Chef Jay Lynn , like the letter J L-Y-N-N . My last name like the girl .
You need to . You need to see what he does , because it's- .
You're getting a new follower right now .
Right , nice , I'm up to like three , 10 , right now I'm blowing up .
Well , you're blowing up like we knew you would . Yeah , you know , call the same number , same hood .
It's all good . It's always these beautiful women wanting to be friends of me on Instagram .
I was like you know , like you're one of those Instagram your Instagram . I don't think they're real Infamous you know infamous .
They want to sell you crypto .
They want to right so . But anyway , listen , the , the , the culinary that this cat puts out is stunning . It's beautiful looking stuff , so I do appreciate what you said , Thank you . So what's on the menu anyway ?
with the grand bo , a grand bo . What's on the menu ? You know we have our Bohem restaurant , so that has , you know , great reviews , great ambiance . With the new renovation we went to all of these amateurs .
How are we number one ? Wait a minute . How the hell wait a second . Let's stop , chef , hold on . How on earth did we get to the number ? Oh my God , like amateurs , rank amateurs .
You know , we could have just said that was smoking , moved on , but you want to call it out I want to call .
I want to . Well , you're talking about my , my , my , fatty fat , so I'm going to bring that up . Yeah , what the hell are we talking about here ? What's adjacent Athalina we're talking about here ? All right , all right , back to the menu . What are we looking at ? What are we looking forward to have you ? Have you gotten around to menus yet ? I don't know .
No , I mean , we're working right now on our Altira lounge , which is upstairs on the sixth floor , which is a really cool outdoor area , primarily bar , but we also have a menu there with 10 items . That's the pool area . Right , yeah , that's the pool area . Yeah , it's really .
You need to get that kind of just whole kind of shot of downtown Orlando and the whole . You know , Are you , are you ?
allowed to tease what those menu items might be or no . If it's a no , I'm not going to put , I'm not going to press it .
Well , it's kind of you know , a lot of different players involved in actually making a menu . It's not always just say one individual . But I mean , you know we're doing a lot of . We're trying to get some Creekstone , you know beef brisket in there doing a quesadilla we're looking to fold in . I'm going to say the word crab dip . You know there's no .
We say , hey , crab dip , right , but we do get this beautiful . You know crab and fresh , you know , every Sunday brunch . So then we make crab dip for that as well . So it's just really , you know , given what the people , what they want .
Now speaking of give what the people they want , if if you need me , I'm available to help you figure out the menu stuff you know actually he's , he's holding back , he wants to be the official taster .
Yes , we are doing a tasting for that menu in about two weeks , so we could maybe well , I'm available , okay . Well , actually , you know what ?
Two weeks probably not .
No , you're not , so we're we're .
I'm going to already tell you that right now I'm not .
So we've got . We've got the world food championship in Dallas coming up , yeah , and I was really blessed and fortunate to be asked to be a master judge .
Yeah , you mentioned it .
It is . I am so excited See all this hard work .
See he just eats it and then you can judge . See , kids , if you want to achieve something , you can be a server and just eat food and then judge .
See what I wow .
It's all right , so all right . Listen , I did 10 years Like it's almost , like it's a prison site .
I did 10 years .
He judges In food service .
Okay , I did 10 years . No , I don't just kid , I believe you .
I put my time in , okay . I put in my time and God knows , my hands hurt too . You're like I didn't come away on stage All right , oh God . Yeah , wow , I mean , you guys are very hurtful .
I gotta tell you no , no , no , hurtful , truthful .
Well , hashtag , truth , meh . What am I wondering when I really want to listen ? I am excited about the Granbo Granbo .
Here's the thing about the Granbo when you're developing , like you're building this menu , you're about to do the test runs and stuff . What are you looking for to do For describe what the process is when you're with the audience ?
Yeah , you know it's a huge combination of even like assessing the skill set of your team , you always have to keep that in mind . What can they actually obtain or what can they do , knowing your demographic ? You know , when I opened up a breakfast and lunch place years ago , I didn't want to put French fries on the menu .
So three days later I had French fries on the menu . So , team demographics , you know products , what's available , what can I do ? I mean everything from flatware to plates , to the flow of food , how it's coming off the line , how it's making its way into the dining room . I mean there's a lot to really think about when writing a menu .
I mean hence why we're taught , even when designing a restaurant menu is really the first thing that we should think about , because the menu is dictates how many friars you need in the kitchen , how many eyes on the range , and so there's a lot to a lot of things .
It would striggles into decorum and you know the whole thing . Yeah , I mean , look at when a chef designs a restaurant from scratch .
I mean they're thinking about the colors in the dining room , I mean . I mean it's insane that everything that you have to go through so but I call it fan favorites , I'm always . I always say you have to give the fan favorites .
You have to have the strip , you have to have the ribeye , you have to have the cuts of beef , you have to have , you know , the couple chicken dishes for our wives , you have to have , you know , the seafood dishes for all the seafood lovers , of course .
So I agree and I think that if you're listening , get there , jeffrey , sir , all right .
We got the Tomahawk experience big 50 ounce , I know I saw the picture of that .
By the way , that looks serious .
Completely bone like a Like salt based style .
I know we don't want to say that name you have like a .
You should get a like a logo , like put it on yeah and we're actually looking at you and getting the cutting boards with the logo .
Everybody's doing . You know that kind of started more in the country club world years ago , branding everything .
Actually I've got a guy , Chris Steve Lee , out of Tennessee , I think he's out of . He does woodwork and custom , custom he's got gorgeous stuff .
There , you go .
He's an ex chef too . That's what I love about him . Better than no offense better than that , bro . Cutting board one Gotcha . A small guy who does great stuff with this his abilities with wood .
Bro , listen to me . So let's talk food safety .
Not , not the normal food safety Not normal food safety .
Yeah , wash your hands , people . No , this is different Jeff .
Or having a towel on your shoulder , a little towel on the shoulder .
CDC estimates that 48 million people get sick , 128,000 are hospitalized and 3000 die from foodborne illnesses diseases each year in the US . What say you ?
It starts . We look at everything in the industry and when chef and I were talking in the green room , we talk about food safety and when the health inspector comes in it doesn't start there . The health inspection starts in the field .
Yeah , one of the biggest things when I was growing up in the industry itself was always buy from a reputable , an accountant person . Right , and the reason being is because it goes about traceability and accountability .
When I worked for the large broadliner , they can tell you what field was picked , what time and who actually picked it , and that's how far back the traceability goes back when you're with a reputable company and that's how important it is .
But people don't realize that are not in the industry for themselves is that there are more laws on the books for people in the restaurant industry than there are for doctors , and a lot of people question that , like why is that what ?
We can kill as many people in masses because we do something wrong , whether it be and there's a big thing about I had food poisoning . Well , food poisoning is an actual chemical that has been introduced to the food , so that's like bleach or ammonia . That's food poisoning .
Foodborne illness is actually caused by Salmonella E coli , elystra , and we all know these names because look in our news , like just recently we had 15,000 pounds of food that was dumped . We had 10,000 pounds , almost 10,500 pounds , of food dumped from Diego Foods and everybody's like , well , at least they caught it and they dumped it .
The problem is what about the natural resources and the energy and all the other stuff that it took to make that food and bring it to the market , and let alone all that other stuff and how the FDA and the USDA work together , which they don't , and how they have to go about finding and holding these people accountable .
And I think that's the biggest problem we have is when the consumers don't realize they have that much power . Chefs actually lead the consumers . We can give them what they want . I mean , look at the guy with the crown up . Everybody wanted a crown up for so many years . You could have the next person to be doing something .
And why are we not on a bandwagon about food safety ?
I don't know , I mean last year , last January .
We talked about it on one of the podcasts .
Yeah , I was in a hotel in Georgia and really nice place , really Georgia . Resvenge instead of Montezuma's revenge A little bit it was a little dated , but it was a really nice property . And we got there late and long story short .
When I walked in to the front desk , which was maybe I don't know , 80 yards away , right the dining room , from the front desk like you walk in , there's your check in and to the left is you can see the dining room there were fruit flies at the front desk and I knew that I was like man , this is something I noticed , that I'm involved in this right .
So we went to the dining room , ordered there were fruit flies and what were we gonna say ? I was , I thought . First of all , I thought I had a heart attack because I woke up in the middle of the night , like maybe one in the morning , and I ended up . It was horrible . I ended up passing out Like it was bad .
I have a scar on my knee , I'll show you Like it was horrible , horrible , horrible . Definitely a food war thing , wow .
And what's the most , the scariest part of it is is not somebody of your age , it's about the people that are younger . Yeah , there's a mother that lost her son to salmonella poisoning and they wanted to get this bill enacted and unfortunately , all the lobbyists that are in Washington are kind of like shushing that bill so they don't have to do certain things .
So if you look and compare what happened back in the 90s with the tobacco industry , it's happening now in the food industry . There are some corporations out there not all . There are some corporations out there that are more for the profitability and they don't care about how many lives they destroy .
Peanut farmer we were talking about the one that did all the processing for all those different foods . He's in jail for 25 years because he knowingly poisoned humans .
Yeah , people , that's gonna happen , Okay . So there's a difference between actively knowing that you've hurt people and , worse than hey , there's an accident that occurred . Obviously there's insurance for these things . Let's make the fix and we have to just all move on .
There's differences between that , and I think typically the larger the corporation is , the less I should say the more that profitability matters versus .
So I mean you hope they don't cut corners as large as they are .
You hope that the smaller people don't , the smaller operations don't cut corners either , and you never know , because when you can't pay your mortgage but you're trying to do your thing and do your business , people get put in precarious positions and sometimes they make the wrong choice . But usually what happens ?
It ends up getting comes out in the wash and people get , they go to jail , they get fined . Whatever happens happens .
And I think they should do that with the truth and the menu too . As far as the health inspectors are concerned , we talked about being local , and Chris Saracen or Keith Saracen wrote that farm to fable . When we're talking about if you buy something locally and you put it on your menu , well then I think the health inspector should have that right .
Number one the accountability and the traceability for that product . But number two if you put local and you're getting it from California , how local is that ? No , so usually if you're not in California , right if you're here in Orlando , so that's to me that's mind boggling that we're doing stuff like that .
I mean , like when you're developing and you're meeting your vendors , do you ask them what kind of insurance do you carry ?
No , not normally .
So when you're talking about larger properties , people who are a part of a vendor or some other large program or Cisco or one of the big broadliners those vendors when you're talking about a multi-billion dollar distributor they have their safety checks are ridiculous what they have to do in order to open a warehouse and be in business .
There's that famous acronym .
HACCP . Haccp is nothing compared to what these guys have to do .
Well , they still have to do HACCP though .
No , haccp is like the basic of the basic . But then there's another four levels up , and each level you go it's another , depending on the size of your building .
It's another 100 grand that you gotta throw into your building , or 500 grand you gotta throw into your building , or a million dollars you gotta throw into your building in order to have the right facilities in order to reach these plateaus . But again , they're multi-billion dollar organizations . It's part of the what about the farmers ? How much insurance ?
do the farmers have to have ? Yeah , in order , but it trickles backwards too .
So like , if you're once you hit a certain level in distributorship , you can no longer . When you're small , you can find the guy with the small truck who's selling apples , right , and you buy the apples from them cheap . It's great , you know . Whatever you can , eyeball it see , it's good , right , you get a little bit bigger and a little bit bigger .
All of a sudden you can't buy from that guy anymore because you have to buy from a farm that shows their traceability and they have to have all their protocols in place and everything .
So you're forced in a good way and it's not a bad force , it's a good you're forced into dealing with higher level farms who do the right work and all of it is traceability and all of it is insurance and everything is . You know , there's some safety measures there , because at the end what ends up happening is guest X gets sick . What do they do ?
Their attorneys are gonna go all the way back as far as they can . And so if I'm the distributor and all I did was I brought product in , that you know you do spot checks . You can only spot check . So much , right . So what ends up happening is , if something happens , if a load comes in and somewhere on that pallet is something that gets somebody sick .
That's horrible . But you defer to your farm who has their protocols , and insurance takes us out of the Out of the loop of it and it goes , you know . So it there's like checkpoints down . Yeah .
I think one of the also the other problem or the other facet , that about food safety , is years ago when Jack in the box had the E Cole I outbreak and then it was beef and then they kind of rectified it . For the most part they've rectified it . Then we started seeing it in the produce , like you , know , great example .
We talked about Chipotle Company that bounced back because they had accountability and traceability . They knew exactly where it was coming from . It was one was romaine , one was scallions and something else Well , can't remember the last one . But here's the thing that's so different .
You can take a piece of meat that might be tainted with the E Cole I and cook it to a certain temperature . Yeah and it was scallions . I said scallions and romaine , but it was another one , I think one of them tomatoes , but you're not cooking the lettuce exactly . So you know some of these programs . I was watching Food ink and food chains .
So food ink is one that was really dealing with food safety . One of the things they had brought this lawyer who actually started with Jack in the box and went after them and found the emails and so on and so forth , and they brought him into a grocery store and they will walk to around . He goes well , what wouldn't you eat ?
He goes anything in this place right now . Hmm , and he's like , well , why he goes ? Because you can't chemically kill the E Cole , I , the Salmonella , the listra , because you're washing . Even pre wash doesn't do anything . And I was like the light bulb went off in my head and like , oh my god , how right is he .
And then they show you in this movie where not everybody's doing this , there are some companies that are actually growing greens Like it's in salad greens next to a feedlot . Hmm , I don't know about you , but what is where's a feedlot get ?
Where , when the animals go to the bathroom , they're not going into a border toilet , they're going right there on the ground , so that rainwater is going off to run off , yeah so there's a lot of things that you sit there and go . Well , that's kind of stupid . Why are they doing that ? That's the question we need to be asking is consumers .
Why is this happening ?
Yeah Well , I mean , and I think that you know we have a thread in this program and it has to do with you know farmers , you know your local farmers and and your chefs you know the , the restaurants , the hotels , the chefs from a community that are , you know , usually within an hour from From farms , yeah , and how everyone should kind of know your farmers .
And if you know , if there's a , if there's a push to know who your farmers are , then there's going to be a push for your chefs to know who their local farmers are to support them .
But the more eyeballs there are on this , it's going to raise the bar higher and , and you know , ultimately what ends up happening is you're going to get a cleaner , safer , better Product all the way around , because if it's coming out of the ground and and taking care of properly and all the protocols are met , what not ?
When that product makes it into the kitchen , yeah , to be prepared for you to eat . Well , guess what ? Your experience is going to be that much better , well , think about it .
We talked about an on Patrick's podcast when he came in . We talked about the green and gassing the tomatoes . Yeah , if they're local guess what you're gonna get a really full-flavored , incredible tomato .
Yeah , you know , show us how much I know , because recently Torina produce plant I didn't realize how green they were when they came in right and then they show me how they gas them and that really kind of blew my mind . I did not comprehend that . That's how that works . I absolutely can't stand gas tomatoes . I didn't .
I mean , I feel like it's the moon when you get the McDonald's tomato . It's like white in the center . He's got the green root and that's what's , that's gas .
We call them pinkies . Yeah , like pink , your pink color pinkies .
You know we do all these great things to speed the process up , to get the products there . So there's no dense and you know spoilages and so on and so forth , but yet in the world , the United States as First world nation that we are , we're number nine in food safety . Yeah , and that's not just in restaurants , that's actual how ?
I bet you , we're number one in fines . What ?
do you want to help the department ?
find out . We want to bet .
but as we talk on this topic , what it does remind me of and this is just my take on it there's no statistical information I can give you , it's just a vibe lies a vibe that . I've told people this for years . It's my BS five , whatever . I believe in the 70s and , you know , even the 60s . It was this whole . The housewife doesn't have time anymore .
Processing foods they invented the little tables right for the microwave .
Oh my god , and then I'm gonna swan , since yeah .
But I think there was a lot of cloud around our food then and what was going on with our food , and then more processing in 80s and 90s and now with technology and Internet and interwebs and all that , there's accountability . I think you're right , but I have to tell you I grew up getting aware of it as the as the older folks in my family Watch it .
Oh , your family , sorry . Yeah , in my family , the older folks sitting across from me right now , which every single no as much as a as the older generations in my family , started to kind of pass on . You know , obviously you lose a lot of the traditions traditions , yeah , and the freshness and the cook down ever .
But I was fortunate to get a lot of that , like everything was always fresh and made it from that's good yeah but there was a point towards the , you know , late 80s , early 90s , when it was like Swedish meatballs , you know like you know .
I'm talking about , for , like the grocery store , I forget the brand might have been swanson , I don't know , but it was like Swedish meatballs and they were like . I still wouldn't eat the hell out of that . Right , oh yeah , they're probably it's probably it if my , you know , it would probably happen if I , if my carcass was just there , it would .
It would be preserved . Yes , they wouldn't decompose .
Well , it's honest to God . I was reading report not too long ago that where our corpses are not deteriorating so fast , and because of because of its wow , microplastics , right , oh , that good stuff .
Well , not just the microplastics you got a look at . Sorry stop it .
I was . I was reading a box of like a Betty Crocker and you know my wife's like , well , there's not that many chemicals in there . And I'm like really try glass rides and monoglade .
I'm like every single other word we say that now not , so there's not as many right .
I think you know , back in the in the 50s , when they develop wonder bread , that's where it really started to go down .
Yeah , it's exactly that's what I'm saying high fructose corn syrup instead of sugar , you know ?
Well , and again you got to look at the supermarket . Look when you look at the cereal itself . I know we're gonna talk about the tick tocker that you mentioned last time and he's gonna come up . There's like four major food groups of the companies . You look at beef right now , for instance , tyson doesn't want to do chicken anymore .
They're moving out of chicken and going more beef . You have ibp , swift , smithfield for pork . Can I missing anyone ? Because I can't think of anyone . Well , those are the big those are the big daddy .
That's what I'm talking about . So what's ?
what's happening , luke ? This is a point Just happened Cisco , what they just buy recently , like as in the last two days .
We're done right , thank you , yes , and now I'm like a saw shut up .
But that's the thing like when I worked for the major broadliner I worked with . I remember when they remember to this day , december 13th , they made the announcement Cisco was gonna acquire US foods .
Yeah , it's the movie Wally , right ? You remember it was like the big brick Walmart takes , buys everything . That's what we're eventually gonna turn into , and no , we're not flying around we are turning into that and that's the problem .
We're not getting into this . Where do we have these little niches of Beautiful products ? And you know the food safety becomes a concern to you .
What was the movie that had Costco in it , and it was a the alien movie . Gatorade .
Gatorade , it was a comedy . Yeah , jennifer .
Anderson was a new guy , the new employee .
Yeah .
What's that called employee the month ?
No man .
No , but that's what he was going to Costco .
You know Ryan Reynolds , the wannabe Ryan . Reynolds Dan you got it .
They ain't cook yeah it was Dean cook Jennifer Anderson .
I thought might have been in Andy you're talking about . You're talking about like the restaurant movie .
Oh you know , no , no , no , that's , that's called . You said Costco , waiting . Waiting is the one , that's the other one .
No , this is like I Can't . It's right here and I can't . I can't think of what it is but it was a point the month gave Gatorade . You know plants wanted , or something like that .
Idiocracy .
I just want everybody who's listening right now .
I want to thank chef Jason for Inocracy , because I would have been sitting here stumbling in my mind trying to figure out Costco you led with . There was a Costco in it there .
They were looking for the time machine . Remember ? He was trying to go back in time . Everything was bought at Costco .
Everything was bought A Costco cars everything right , but electrolyte though , it was like a failing civilization because they put it on the plants . Yeah because they were putting electrolytes on the plants , because that's what plants crave , and and at the end of the day , it was killing everything you know .
It was just bad they got . And Luke Wilson's character was like put water on the plants and they're like water from the toilet .
Anywhere live , we're living that life right now .
It's scary , we're there .
This is like people go watch that movie .
Yes , and that and that's . That's what's crazy to me that we have big farming , but when we think , when we're driving down , we see these huge farms how we can't huge huge . How many bins do you have out back in your house ? John too , right , and you grow plants I mean obviously food , right , there's not much room you need to do . He's silent silent .
John the knots .
We gotta get him a overcoat , but that in the hat backwards , but that's the thing that people think and they think oh , I need masses of mounts of land to do it , and unless you're doing , like a nap , a cabbage , like Amy Yees family does , but you need one seed plants for one .
By the way , when you plant a seed doesn't mean that's gonna generate food , correct ? So you have to build , you know , do as many as you think you're gonna do , so that hopefully you get product .
We are holding a minute . It is 1 38 PM on a Thursday . We are nine hundred and ninety seven thousand five hundred and twenty eight downloads From October of 2022 to October of 2023 . I Think we're gonna be hitting a million this month , probably by tomorrow .
Wait , we were ninety nine thousand one hundred this morning when we talk .
Yeah , that's nice .
Congratulations Hasn't happened , but I guess right there man .
I thought it was hoping I was so Hoping we'd hit a million for the show this . Yeah , to make the announcement .
Yeah , I'm a little bit . What's the other announcement ? Oh , we were number one again . We hit number one again . Oh , nice yeah .
Thank you all of you , everybody , yes downloading you monster loading sons of bitches .
Yeah , no , it's awesome . Seriously , this is . This is the coolest thing ever , because Normally the people who are in the top ten on these things even twenty , fifty , hundred they're all like brand-name people . You know like they're . They're the NPR folks and the New York Times , this and you know the ten .
You know best-selling cookbooks , that and like all these like big-name people .
And then there's like us but you guys are legit , though the three of you make this happen , you know .
It's the . This is one of the coolest things . So like remember , okay , remember , like Casey Casey oh my god , right , but it's the billboard , like your top . Yeah , okay .
Now , obviously this isn't the same , as you know , being in the number one song in the country , because those people are making Millions of bucks , and then you know , then there's us , right , but ? But ? But the truth is , in this particular field , you hit number one in your category . That's . That's really like a big freaking deal . What do we need ? Arts ?
So , oh , wait , let me , this is , this is really cool . What is about to say ?
Yeah , so let me touch on that our main category . When John told me the way it's the film , he didn't say anything . All right , so he just the arm for prosperity sake . Yes , our main category is the arts . Okay , we're actually Today number 14 in the arts category .
I am an artist , we are artists , right .
Okay , food , food hashtag real is a subcategory of the arts category . Who's number one in arts ?
Paul McCartney you know that guy , sir ?
Yes , the guy from back then right , great guy .
Dude , sir Paul McCartney , but hold on , hold on . Just put this into perspective . The walk-and-talk podcast is in the same breath . Okay .
As .
Paul McCartney , are you crazy ? I can't wrap my brain around this .
Neither do .
I I can't ?
Carl's wearing a T-shirt right now , by the way .
I am wearing a . I don't know what that means .
Well , Paul was always dressed up , at least right .
Well , he's Sir , sir Paul . Yeah , I mean , I think he'd have to attain .
Carl would have to attain Sir .
I'm wearing a dish rag over here , literally right . So , but , but , but . But it's the truth . How cool is that ? That's amazing , right . So , listen , we're not in some kind of like crazy status where we're number one or top you know even 200 , and like the the main , like hey , who's the number one podcast ?
Like we're no , we're nothing to them , but in our categories , man , we're really kicking some butt . Yeah , you know , and really thank you everybody for being part of this and whatever capacity that you are . Thank you kindly , like sincerely .
I mean , it is a true testament to what . You know how it goes and all the different text messages and emails and you know the messaging hey , what's going to be in the topic , what are you doing this week ?
And and then you hear about , for some reason I got more blow up last week and maybe we'll do with you , chef , but with Jayon I got this was the best one and I , my response , yeah , my response was why , yeah , why , and they were like just the chemistry between you guys . The topic you guys chose to talk about was so spot on .
You guys bring it to light , you had humor to it and I'm like , well , we'll try to replicate that and that's that's . You know , great feedback . Thank you so much , mom . No kidding .
I mean , do you get ideas from your listeners ? Have they given you ? Yeah ?
I mean we would love to , but there's , so we're loving a little more interaction .
We're in the process . So the thing about social media and this is the funky thing about it , and I and I and I can apply this to myself because I am a huge consumer of social media , right by the nature of this , even I'm just a huge so I have historically watched , listened , read and never liked , commented , shared , followed . None of that .
That's never been in my repertoire of things to do , never part of my process . The vast majority , like our YouTube channel , right , where we're doing restaurant recipes and the Dirty Dash and you know we have these all culinary bad-ass shows that we put out that are getting 5,000 , 30 , 50,000 views at a time .
We don't have a lot of interaction , which really pisses me off Because I don't understand it . I do , though , because that was me Now .
I just , you know , if I get caught reading , or if I get caught into a video or I'm listening to , I find myself listening to a podcast , I will go out of my way , even if I don't particularly care for the host or what they're saying , but if it grabbed me in a way where I felt compelled to listen , I still give them something , Because now I know what
it's like , you know , to do the work , like , look at all the like there's so much work that goes involved , that's involved in doing this , and money , yeah , time You're cut . So hold on , man , because now don't you dare , because the reality is , you see , all this stuff , this has been a three and a half year .
I got you . That's not why we're laughing hey , I remember you posted photos of these microphones .
You were proud of them , right oh ?
yeah , I remember that I was like yeah , I've watched your process . Yeah , you guys have watched , bro , you've been following from the rip . I've been that creeper , 100% , 100% . We went to the . Well , I opened the door .
You guys didn't know this . I opened the door up because , yeah , I know who you are .
It's funny . It's still strange to me . I drive by your house .
He's been here before . I know right , I know where I was going . No , when we met at a property a while ago , a different property , and I met him like after meeting you know the exact and another high , anyway , when he came over he was like , oh , hey , man , yeah , I follow all this and I watch this . I was like , okay , because I did .
I feel like , I feel like he knows what my room looks like . You know what I mean , but no , I'm kidding .
Sort of .
Anyway , no , but here we are and it's a testament to what we're doing that this cat who is high end . You know that we're able to work together , oh yeah .
Back to what I was saying earlier about what you're doing for the industry , you know , like bringing the idea of Michelin and , like you know , acf chefs together , cause there is a line sometimes between kind of that , don't forget about James .
Beard , you know , you got like hipster chefs I always say with the big gauges in their ears , and you got the hipster chef generation . You got like the kind of the mom , like the middle age chef generation , I'll say , and you got the older generation .
And I think it's just kind of blurring those lines and bringing everybody together , yeah , it's funny that you brought that up , because that's exactly where I want to be .
I do want to take , you know , the old school and the new school and you know us Gen Xers who are kind of now in that middle stage , actually even getting up there now , but I want to like smash everybody together . You know what I mean , because the reality is , if you work in a line , whether it's a banquet , you know whether you're doing .
You know giant banquets at a hotel , or you know if you've got 300 covers at a restaurant , dude , we're all , it's all the same work and it's you're feeding guests and guests get honoree . You know it's not easy to feed people Safely feeding guests , safely feeding guests , yes , of course .
And it's hard to feed people because I love people , people are awesome , but in another breath people suck . It's like you know which one is which . You know what I mean Because , listen , when you're sick you're an a-hole . When you're hungry , you're an a-hole . Happens to all , myself included . It happens to everybody , right ? So what do you do ?
We in the service industry have to deal with the hungry people . I worked for five years while I was still in restaurants . I worked five years in a hospital and I was doing ER registration and it was also a sleep study technician strangely . And when I was doing ER registration .
Dude , let me tell you something Hurt people and people who were under duress are 50 times worse than somebody who's hungry and got the wrong temperature you know steak .
So have we met my family ?
Yeah , so when you look at those two groups of individuals , it's hard to please them right ? So our segment in food really difficult , but we make it happen , I think .
Anytime we're doing it and we keep coming back for more my favorite and I always asked when I would get a new job and you guys open Thanksgiving . I'm like no , I'm like okay , I'll take the job . Thanksgiving and Christmas to me worst time in the industry to be as a chef , because you get all those my stuffings better .
Well then , stay home and make it yourself , I know , but you know you make so much money though . Is this like final of the house ? Yeah , that's great , but not for the back of the house . How many years , how many , john , all of us here , I mean . I had , I don't know , 10 years , I didn't , or more , really , that I worked every holiday .
Family's like , oh , what time are we getting out ? I don't know what I'm getting out . I'll try to get there as soon as I can . What do you mean ? What do you mean ? What do I mean ? You know what I do , like the place doesn't close until one o'clock in the morning .
I worked at Shanigans . I worked from five o'clock in the afternoon to five o'clock in the morning . Thursday , friday . No , it was Wednesday . Thursday , friday , saturday .
That was in waiting , the movie waiting .
No Bennings .
I thought it was Shanigans . Well , no , the place was called Shanigans .
No time out . Wait a minute , wait a minute . Bennings was what you know .
That was depicted of yes in the movie Shanigans was actually the name of the Pat Utters restaurant called Shanigans .
Sports Bar . That place was debauchers , was it ?
Yes , oh my God , yes , yeah , what happened there stayed there .
Yeah , because , like so , I had a little stint at Bennings and I got to tell you that was a wild , wild place , but in Monte Cristo , yeah , yeah . So when you would leave Bennings at 1230 , we would go to Shananigans , shananigans and that's where things started to get illicit . It was really bad . And then , after Shananigans , what about Flanigans ?
You had over no different downsides .
Capone flicker like Capone over in Hollywood , and that's where it really got crazy . That's where people would get killed in the front . Like that was like nuts . I remember the first time was maybe 1990 .
We started going to Capone's and I remember we got there it was like late or whatever you know , whatever time in the morning it was and there was some dude you used to go to Lester's too . Yeah , but Lester's , you didn't get like stab .
No , you didn't get stabbed , you got breakfast .
Right , this was after .
That's seven in the morning .
Yeah , after you're cleaning your face from the fight . But I remember there was this cat . He was . There was a big dude and a little dude and the little dude was like on his hands and knees in the parking lot . Big buddy had these big boots . He was .
This guy was just nailing this cat in the face over and over and I'm just like , oh man , I want to go in here . Like this is like I found my home . Yeah , so that was where you go after Shananigans .
Yeah , Shananigans was yeah . Well then you end up at Waffle .
House eventually right .
Or another fight .
Well , depends what kind of person you were . If you were , if you had any sort of like structure and you would end up at Lester's . At Lester's , yeah yeah , if you're ending up at any of those , at Denny's or Waffle you're looking for like no no , all problems .
Yeah , you're looking for problems .
It's different trouble man .
Yeah , no , 100% different .
Yeah , because that part of Hollywood was rough back then .
Oh yeah , and probably still is . I don't think so , but the same .
Yeah , I don't think so . I don't think so . All right . So I want to make an announcement here as we , as we wrap up . So this is for Big Pooch Rivera . You know , we've been talking about this cat now for about two months , don't we say his name every single podcast ? Yes , but there's a reason . I love the guy . He's coming on board with us .
We're going to give him a podcast . His podcast is going to be now Now get this Old time New Orleans food podcast . He's going to get into the history of the food culture in New Orleans Nice , italian , french , african-american , that whole back stories and all that stuff . Stay tuned , check it out . The chef , jason F Lin .
Thank you for being on the program Starship over there . Thank you , thank you Awesome . Silent John .
I like Silent John the best . I think I think I do too .
We're going to give him a shirt and everything , the hats . We're going to sell them . It's going to be like we're going to make a million bucks . We are , and bless everybody , we are out , out , sit down .