Dorie Greenspan & Joy The Baker In Conversation

Automatic TRANSCRIPT

Hi I'm so fierro chef and wellness enthusiast. Did you know that nearly three hundred and forty thousand or one in five New York City children rely on soup kitchens and food pantries to eat especially during the summer months when school is out the folks over at Food Bank for New York City want you to know that unlike school hunger doesn't take a break help them. I'm an child hunger by providing meals to families and children in need during this challenging summer months visit foodbank. NYC DOT ORG to learn how you can volunteer spread the word and and more hi bomb squad your listening adding to Radio Cherry bomb the number one female focused food podcast in the universe. I'm your host Kerry diamond. Let's thank today sponsors Lu Cordon Bleu Lou culinary schools and traeger wood fired grills. You folks are the bomb. Thank you so much to everyone who came to our food for thought event in Asheville North Carolina this this past weekend you can probably hear my voice that I lost my voice a little at least longtime listeners you probably can too much excitement. It was wonderful meeting so many of you and hearing from amazing guests like chefs Katie Button Chidi Kumar and Ashley Shanty. We'll be airing that episode very soon so stay tuned and thank you to the folks at carry gold the maker of beautiful Irish cheese and butter for supporting our tour and Asheville by the way is a very fun place to visit great restaurants so many cool makers and you're surrounded by the most beautiful mountains and scenery. You should plan a visit our next big event is jubilee Seattle. We've got a great lineup planned for you. Including Chefs Rene Ericsson mckinney Howell and Rachel Yang talk about supergroup Alison Roman is flying in all all the way from New York City and we'll have lots of local luminaries there including Linda Eder Shang an Errand Goyo Alga. We'll have lots of food and drink and great panels and talks. We cannot wait to celebrate the Pacific northwest bomb. Squad tickets are on sale now at Cherry Bomb Dot Com and event will be taking place Saturday November second at at Block forty-one speaking of Jubilee for today's show were airing a conversation from jubilee two thousand nineteen in New York City. It's a chat between Dorie Worry Greenspan and Joy Wilson who many of you know and love as joy the baker these powerhouse home bakers have so much wisdom to share when it comes to baked goods careers. There's cookbooks and more introducing them is Christina hough the CO owner and Co founder of macaroni Parlor and meow Parlor right here in New York City Dory just happens to be Christina's mentor. Christina shares her story of how baking changed her life and we couldn't be happier to share it with you before we hear from Christina. Here's a word from La Cordell blue. Are you daydreaming about culinary school again. Make this the year your dreams become reality reality with cordon BLEU legendary culinary school study classic French Culinary Techniques and cuisine and Patisserie as part of their exclusive nine month Legrand diploma and graduate into a world of opportunity you also can extend your course of studies to include culinary management and dedicated internships lacorte on blue has locations in more than twenty countries around the world and located within some of the best food cities out their London Ottawa Madrid Bangkok Tokyo and of course the spiritual home of cuisine and cordon Bleu Paris turning your daydreams into reality is closer than than ever visit Cordon Bleu Dot. Edu for more and let your culinary adventure began and now Christina. I'm so excited. Everyone came up to hear me talk. So my name's Christina I have two main interests cookies and cats and I do both for a living. I've two bakeries called macaroni parlor then there's meow Parlor New York's first cat cafe on UNAI throw the cat equivalent of this jubilee every year call Jackson galaxies cat camp. I'm a lucky person. I have a wonderful family. I have amazing easing friends. I have great employees and I've helped over five hundred cats find homes. However things weren't always this way? The loneliest period of my life was about ten years ago. I'm not sure what I was looking for when I moved to New York but I knew I was afraid to to stay in the suburbs and afraid that I would just settle as a teenager. I didn't know what settling was. I didn't know if it meant fulfilling the dreams of my immigrant parents by becoming a lawyer or if it was choosing a path because it seemed easy I don't know what are y but I had felt uneasy for very long time. So I just kept busy busy. I graduated college in three and a half years then went back to school to get an associate's and then back to school to learn how to sew instead of pursuing higher education as just signing up for school for the sake of filling my time I took internships and eventually jobs my dream companies only to look around one day Eh and wonder why didn't fit in. I'm an introvert who felt so uncomfortable in a city of eight million people that I was thinking into into myself. It was my mom who encouraged me to sign up for my first speaking class at that point. She knew I would never be a doctor or a lawyer and she a new unhappiness look like she told me that. When I was in preschool we had a weekly Bacon class and it was my favorite thing in the world? She knew I was lonely than to partly because I didn't speak a lot partly because I didn't understand what people were saying and partly because they constantly felt like other but food has no language barriers and it was my favorite part of the school week so as an adult I start to take baking classes over time late nights of anxiously waiting in for the night to end and the next workday to begin turned into our spend on the floor with my feet propped up against the oven watching breads rise cookies caramelized caramelized and magic happen. Finally something felt right. I'd spent so long chasing shadow. They never stop to look at what was in front of me that in a city with thousands of restaurants fast casual joints and cafes though the thing that made me happiest could be a career I went all in I use recession as an excuse to shrug and say the desk job wasn't going anywhere anyway. Within a year I was in pastry school met my now husband who's over there and we started macaroni parlor but anyone who has opened a business knows the first few years are still lonely. You don't have time to socialize because you're understaffed. You're afraid to step out because replaced my burn down in fifteen minutes. You're gone and you go to sleep so late that you wake up tired but that kind of loneliness didn't hurt I had a purpose and it was tangible and things felt right during this period. I didn't have many friends ends but I had the Internet I used to write about my life about owning a business and the things I was learning. I didn't write for an audience. I wrote because for the first time in a long time I'd a lot to say and so I wrote into the abyss of the Internet much to my surprise it spoke back. If you love a New York has a cat cafe it only exists because my business partner sent me a letter five years ago and I was so touched that I hired her her to work in my kitchen so one who works for me now read my blog when she was in pastry school last month someone from Australia message me to say that she thought me recently because you starting her own business. I haven't written for many years now because I'm not lonely but there are still people out there looking. It made me realize that we're all looking looking for some connection. It's what makes us alive Dory understood this years ago before we had twitter and instagram that will food is a necessity city. It's so much more than that. It's about people it's about connecting with others about memories and experiences her cookbooks were the first I had ever read included stories about a recipe thirteen cookbooks in Dory's invited people all over the world in some of the greatest kitchens and more recently into her own own kitchen. I I found through her world peace cookies name because they are good enough to bring world peace then there was Tuesdays with Dory where people connected connected with each other from their own homes by blogging recipes entire communities sprung out of doors writing and everyone who participated how their own story to tell she helped people create memories. Today we have so many more tools at our grass to allow us to stay in touch to meet new people to double tap or Swipe right right we can invite people to peek into our kitchens with photos taken on a phone or quite literally like joy invite people to cook besides us in our actual kitchen joys joys one of those people who figured out a way to combine storytelling food and the desire to connect both on and offscreen using these new tools she gets it. I wouldn't be surprised if that's helping out someone who is lonely today. Food has stories to tell people to feed look forward to listening to these women talk about their careers. Here's the human element of food and how social media has impacted the landscape from their first cookbook. Dori was one of the first people I met in the food industry three men T in a mentorship program and for years. She sent me words of encouragement. Every few months got an email from her about something she saw that she wanted to share or deceive. I was practicing self care or just to send some love. Doria was one of my first friends as an adult and she claimed she had nothing thing to teach me. She may not know this. The much of what I've learned from her has shaped entirety of my career so without off my chest. I'm so happy for everyone here to listen to the Magic to come because I know it's going to be so beautiful. The I'm going to start off my conversation with Dory today by telling her a story so I was saying in two thousand and six I was working as a baker in two bakeries. I wasn't joy the baker so it was funny that I was Baker into bakeries because I was an enthusiastic home Baker and I had finagled my way into to baking jobs because I realized that if you like to bake and you will get to work at three thirty in the morning you're hired you know so I would get to work at two thirty in the morning and start baking because a lot of times I would mess things up and have to throw them away so then at three thirty ready when real bakers came in I'd be like hey guys just starting fresh just here ready that happened a lot career and so much chocolate Mousse okay. I'll get to it training you in the speaker like coming prepared with extra black bags to throw yes yes and after I get off of work I would go home on the way home. There was a bookstore and in the bookstore was your baking from my home to yours book and I couldn't afford to buy it but I would sit in the aisle and copy down your few recipes word word for word it's no problem and then I would take the notebook to the bakery at two thirty in the morning and try some of your recipes and what was that wasn't the one that didn't work was it that you know they always and what was so wonderful to me about that book. Is that your your technique was so helpful but it was written from the perspective and from the heart of a home Baker and so I take it to this new job in in a place where I was making friends with my fear and I got so much comfort and skill from it and I bought the book I eventually could afford it. I had to save up but but the mother in me is thinking. If only I had known this I would've since you the book story they don't do that. People need to buy books so yeah so I wanted to tell you that story and then ask you you think you ask you how your kitchen journey started and what were the books that maybe you held close to your chest as you were embarking on your journey from Home Baker to professional personal home Baker to Home Baker. No I am a home home big can I just I worked with Julie. This has not answering your question but I will call okay so I had the amazing the amazing good fortune to work with Julia Child in the nineties. I wrote baking with Julia which was the book that accompanied her TV series and we shoot every day and one day Julius said I want to play Hooky. We play with me and so I had I still have a little MIATA which is like a car the size of Jelly Bean holdaway. You have Miata a red one a red one yet yeah and it's it's a convertible but Julia you couldn't you couldn't take the top down because your hair right and Julia had sized is twelve or thirteen feet and so I kind of had to plead her to get her into the carpet. This isn't this isn't the story. I want to tell you so. Julia said let's play Hooky. I Origami her into the car. Her idea of Hooky is going to the supermarket and so we're we're shopping around. She's helping people choose a good melon and at some point she turned to me and she put her arm around me. She's six tall and she said you know we make such a good team and I was really touched and she said we make a good team because his were just a couple of home bakers and even after all the Julia had done and all the Chia taught all of us. She really thought of herself as a home Baker and I have never stopped thinking of myself that I burnt my parents kitchen down when I was twelve I wasn't. I'm GonNa do this very quickly. I wasn't allowed to bay. I got married when I was nineteen. I'm still married to Michael Greenspan and I learned to cook and Bake because I I learned to cook because I had to and I learned to bake because I really wanted to and I my book the book that is tattered and has spots. I thought they were chocolate. I have no idea what they are. All over. The place is me to heater she. He was my does it. Does anybody know maybe heater so she was my hero zero. Everything I made from her books worked. Her directions. Were so precise. When I started writing about food I had made it in my my minehead she was she taught me to Bait? What is your favorite thing of hers to Bake? Do you have a favorite. She had a lemon cake in her the first book that I made for I made it every year for our son's teachers for their Christmas gift. I made it for potlucks. I made it for everything everything and when her the paperback version came out that recipe wasn't there and one book later she wrote and she said here's my revised version. She said I can't figure out why didn't work but people started writing to her. This was writing not in and it didn't work and she retested and she claimed that it didn't work because the demons well I live in New Orleans and demons effort of demons and ghosts are everywhere yeah so I learned I learned to bake from me to heater from Gastonia note when his first he's a he's now dead but I think of him as the father move modern pastry and when his book was first translated into English that was that was my book. Do you write in your cookbooks. Do all right bye-bye cookbook no yes yes I do in my cookbooks. Yeah I make notes I I had I have my first cookbook I got when when I was twelve years old so one of those paperback church cookbooks and in it every time I made a certain recipe I would write the date the and right my thoughts about it opens journaling and my cookbook I still have that book of my Mother didn't make when my parents moved to Florida Lord and my mother called me. She was so excited she had to ovens and I said but you don't Cook or bake. She said Moore storage so I never had I I. They didn't have a cookbook until I got married and it was the New York Times Cookbook. That's good. It's my first bill. What was food like for your family when you were growing up so my father owned a supermarket so there was plenty of food nobody ever wanted to cook it and so there was a housekeeper earned the housekeeper cooked? I don't remember my mother cooking. I have no memories of my mother cooking or my father. I have new favorite favorite dishes from childhood and I think that now as I look back it seemed perfectly normal to me. I didn't know I didn't know anything else but I realized this. I think that on how important it was from me to make a home when we got married and for me home meant and being at the table having friends at the table I think came from a kind of deprivation shen in but it wasn't but I was happy. I didn't know you know I hear you but you want. It's like a way of nurturing you are building a way of nurturing in your relationships romantic and friendship and everything I don't. I'm sure I didn't know what I was doing boy. I'm glad I did because it is it is about without having I think it's through food that we make relationships in the we make memories that last in case you didn't hear me like singing happy birthday from the rooftops yesterday our son turn forty yesterday and it was birthday cake and it was looking at pictures of him blowing out you know two candles three candles twenty candles making the same cake that I've made for him for years and years person-years. What is that cake so it's a chocolate cake? I've tweaked it a little bit to make it a little less sweet. It's a dark chocolate cake with it's a buttermilk milkshake in its Scott Chocolate frosting and he can hold lots more than forty Campbell's soup. You're ready. Do you make okay okay. I have a lot of questions I want to ask you but since we're talking about birthday cakes. Do you make your own birthday cake no do you yes is that because you don't trust anybody else. Who makes your birthday cake and what is it? I don't so it's interesting. I was so set on. It's not interesting. It's just it is I was so set on having traditions because I didn't grow up with them but I have no particular birthday king. Now I mean Joshua has his chocolate king okay. I want to ask you about food writing because I think you are such a beautiful food writer. How did you transition from your work in the kitchen to writing about food? I started as a writer so so I went to graduate school. I'm all but dissertation for a doctorate in Gerontology the study of aging about which I can tell you more now than I could have have when I was in graduate school and I worked in a research center for many years grading and I think thing and I was very lucky I work for someone who really encouraged me right and who was a good editor and I I never saw well at the separation between developing recipes and writing to me writing the recipe instructions was a form form of creative writing. It was a way of imagining somebody in the kitchen imagining talking to them. It was a conversation for me Suet. Do it always felt like like writing. It always felt like like I was talking to the person who would be falling my recipes so that was I don't I hadn't odd experience of friend of mine. Akali friend was was going to award nomination and a book of mine. What was the baking with? Julia Book was just been published in and she said to me and I hope you don't get nominated and when I could catch my breath I said what are you saying being and she said well all you did was write the book and I've thought about that's twenty some odd years ago and I've thought I always think about that because I think what is it about is a cookbook. Just the recipes zippy's is a cookbook. A cookbook is something you right. Do we think about the importance of writing. When it's instructional optional I think it is a whole peace and it never occurred to me that being just the writer with anything less than being so it's I think about this a lot? I think that I would love to seek cookbooks thought about as books yeah well as cookbook pieces of writing. There is so much personality that goes into the even just the instructional part of a cookbook. It's unique due to its writer. Yeah I mean you have a very particular way of raiding your recipes of. It's it's it's our voice. It's in Yeah it's instruction and pep talk and like walking people back from the cliff with baking yeah. Thank you very much which we'll be right back with Dorie Greenspan and joy the baker after this quick break. 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When my first book came out it was my first time time ever in front of people I was the kid in the back of the room because I didn't want to raise my hand but when my book was published I had to actually get out into the world you make sure somebody other than my mother who I knew would never use it with by and so I was invited to give a demo at Bu an on that program was Julia and Chuck Pippen and me and Julia befriended me at that I mean she just she saw a lonely scared young woman and she took me around and we kept in touch and when she was working on this book she asked if I would write it but I just started working for the food network and I was in show business and I said Nope? I said I'm not writing anymore more. I'm a producer. This is my new life and after about six months I realized how much I missed writing and I called and said WHO's reading writing your book and she said we haven't found anybody. Co Yeah I mean I almost missed that opportunity. She is everything that you the Julia that you see on television is the Julia that you see all the time show this so smart so funny so curious about everything she on her computer breath and my my husband was up while we were shooting and she said Michael go upstairs see what you can do with it and he he was petrified that he was going to ruin Julius computer but he went upstairs and he sees he turns around and Julius there and he said Julia. I'm working on it all. Oh no no no no. I want to see what you're doing. You're not always going to be here. I WANNA learn how to do this. She wanted to learn everything. She called me one morning Shit you have a bread machine. I said no she said. Aren't you interested not really. She said you should bake. I'm getting one today and you should too. She was really early in intellectual. She really studied everything. She knew the history of things she wanted to know everything when she she was she wanted to teach people her home. If you've never read a book called if you're interested in Julia if you've never read a book called as always Julia. It's the letters that you wrote to Avis Devoto who helped her get mastering the owner French cooking published. Did you get to see the way she worked. The how important every detail was how she wouldn't let anything go. It had to be right. She kept polishing. She kept working her work. Her Work Habits were extraordinary her commitment and I took away from working with her that kind of focus in how much you have demand of yourself to do good work another through line with fat feels like like a constant curiosity yeah which which is required to push sure self forward and better. What are you curious about outside of food? What am I think about? What do you owe like? I'm curious about all of you. I want to know everything about like where you've got started. Eh You know what you WANNA do. Hell you make things work. I'm curious about people. I'm in love with Paris. I've been lucky enough to live there as a part timer for twenty years but every time I go like I want and I want to learn something new. I want to eventually no HEDDA cut. A pyramid shaped kyw's properly. It's mostly people keep its people you. What am I curious about? Oh my gosh so much every year. I try to take on a new curiosity because I don't know how long to be in the world. You know so it's like every year. Let's try a new thing. Last year was yoga this year. I'm learning how to sew and a a two years ago was paper flowers so dip in two. I think that working outside of food also helps feed my creative work in I. I think that breathing helps fuel no. There's there's no there's something about just being out in the world. Being aware of what's around you you find inspiration absolutely everywhere a quick almost non-related story. I did a book signing years and years ago with Peer Air May Paris first pastry chef. We'd written a book together and a woman came up and she had a little baby and pierce smiled and kind of chuck the baby under the Chin and said what's the baby's name and the mother said Celeste and he said the superior full name and then he took his notebook out and he wrote it down and and I said what are you GonNa do with it. He said I don't know it's just a very beautiful name and about five years later he created an entire pastry collection and and called it Celeste. Oh my God so you never you never know where something is going to come from. Warren idea will come. I'm from sometimes I see a color and it makes me think I can make a dessert from it. That's really beautiful. Can Can I ask you about Paris can ask you about. I know you live in Paris. Also Connecticut also New York Okay Casual casual casual. What what parts of Paris do you find you? Bring back to your American kitchens and what parts of like cooking in the states to take back to Paris so I I probably do more cooking in Paris than I do any place else and I think it's because it's too easy to have people over. I don't know why nobody seems busy busy in Paris you can you say honey. I'd like I'm going to the market tomorrow. Do you WANNA come for dinner and people say yes in New York. It's it's like could you go to the market in six weeks and it just takes too long so I it's really ingredients that inspire me that make me think I've kind of never know what I'm going to cook until I'm out there looking around. I love to cook some American Food in France for my French friends so I like to do like Burgers for a whole dinner. Put out put out different things that people can mix him at they never do. The French would like my Frenchmen would like me to either give them the food exactly as I want them to or they will just line it up very very beautifully so how often do some American things in Paris and have fun with that. I used to bring back literally bring banking gradients. I don't need longer. Everything is available but I sometimes feel the first week that I'm in Paris. I I feel like my head is exploding. I feel like there's like something in the air. That makes you have a trillion ideas. It's that spot for you. It's that's yeah that's exactly right. That's spont- there is there was a connection is the first the first time I put my foot down on the sidewalk in Paris. I thought my mother had me in Brooklyn when she could have had me here. So Rude Food Yeah Brooklyn was not hip and Groovy then I feel that way about New Orleans and also in New Orleans people but we'll come to dinner. They are too busy. They make time put. Did I want to ask you next I want to talk about. I'll help you. Thank you. Tell me about your cooking school this at home right yeah I do. I have a I have a cooking school in New Orleans. It's called the Bake House and it's a double shotgun. So half of half of the House is my studio and it's a giant Ed opening kitchen where twelve people come three or four times a month to learn how to cook with me. Children ever children no children. I don't know about them. I just don't his training. I knew about one I knew about one. Don't know what they can do what they can't do you know I just know adults yeah but it's a really wonderful way to bring you know my work. You're my creative work on the Internet into real life which is what I feel like we need you know real. Life is not wait. Say Real. Life is not underrated but it's real life is not overrated. Rate depends on what you're trying to say. No real life is great. It's lonely out there in cyberspace sometimes yeah I think we have have kind of reached the peak of of what we can do only on the Internet. I said that but I really because I'm not a millennial because I'm not a native digital person because started working. My husband just just found my proposal for my my dissertation and it's on I missed that paper that kind of sparkly onion skinny paper the bit. I used to type my proposal on but because because I'm essentially old I'm excited did by the Internet when when it arrived. I couldn't believe that there were all these people out there that I it could learn about the first time I saw somebody post a picture of something that they've made from one of my books I started to cry. I can call husband in because as a writer before the Internet you sat at home and you wrote and you didn't no who was out there. You just sink your work out and every once in a while you would meet someone. Maybe who knew something about what you were doing you. You had no sense that there was no way that the word came back to you in the you could see the reaction and I have never stopped not being excited about the Internet because I feel it does bring us together in a way where we can share what we know. We can learn from one another. There and I thought to see someone make that chocolate cake in two thousand eight. I was apart. My blog just started. I was part of Tuesday's these days with Dory. You've were Oh girl yes oh yeah and so every Tuesday there were maybe fifty of us on the Internet we would bake one of your recipes from your baking book and posted every Tuesday and it was such a beautiful way to have community on the Internet. I'm still in touch with a bunch of the Tuesday's so this was a group that was started by a woman whom I've never met in Pittsburgh. She wrote to me and he said I just got your cookbook. I'd like to bake my way through with two of my friends and we're GONNA blog. Just the three of us is that okay and there was what this was two thousand seven and I didn't know what Oh came in. 'cause I didn't know what the Internet and I thought this is really yeah this. This is great and I remember going to a conference a year later and having people say to me. Aren't you afraid it will hurt your book sales. So do you want your recipes all over the Internet. Do you want and I thought Gee I do I do. I want these people to be baking speaking and sharing what they know and I think I was right. You're right. I think I was right. You're very generous no because I think it's just it doesn't it's the opportunity for Peop- okay I'm GONNA do. I have a second to preach. I'm just okay. I just want to tell you I feel about baking case. You don't know I feel that baking his magic agic I feel when this I felt it from the start that we're transforming ingredients with our hands more so than in cooking I mean when you make a mistake you look at the state you cook it. It looks like the state but with baking everything you do is a transformation is magical. It changes changes with the same ingredients you can make a thousand things and you make it with your hands and you make it to share with someone because even I don't think for myself it's always meant to be shared and and there's a sense of satisfaction of having made something from start to finish yourself and so when I saw people out in wherever Internet people are you're baking and writing about the fact that they hit made these recipes and talking about whether they serve throws them to their family or they took them to a potluck dinner or that was part of a church reception or a woman who sent me a picture that she had made all of the search for her brother's wedding this extraordinary share in the magic with you. It's but I think this is what food is abound absolutely you. We only have a few minutes left and I really must get this piece of information from Mu. It's a question I like to ask anyone I can so the question is what it's two parts. What is the best piece of advice? Suv Ever received and what is the best piece of advice you've ever given. I think the best piece of advice advice air for gone and Sofia said it as well is the same piece of advice that I give okay and then let's say okay yes even when you're terrified OAS yeah I mean you worked as a baker and you said You I worked as a UH Baker. When I hit my got fire very quickly but briefly worked as a bigger when I had no experience experience and all I had was the desire the I mean? This is what I wanted to do and I mean even even going to that demo where I'm Joya. I was so scared but I knew I had to say yes and so yeah. It's the same piece of advice given given an taken. It's a making friends with the fear and pushing yourself and just so you don't feel alone. I've also been fired fruit to Baker jobs. I was fired for it. Took me. It took me years to realize what how fabulous the reason reason that I was was it the cause whatever she said I was fired for was really a great thing. I was fired for creative insubordination. I think it's pretty great. It took me years. It took me your yeah yeah. I changed the recipe and didn't tell anyone you are perfect. Thank you dory. It stinks Sir the that's it for today show. If you want to see what jubilee is all about tickets are on sale right now for our jubilee Seattle Conference taking place Saturday November second at block forty one we would love to see you there. Thank you to today's sponsors trigger woodfired grills and mcchord BLEU culinary schools. Don't forget we would love if you could support the hunger doesn't take a break initiative from the Food Bank for New York City visit foodbank. NYC Dot Org for more Radio Cherry bomb production of Cherry bomb media our show is edited engineered and produced by the one and only just seidman Cherry bomb is powered by Lauren Goldstein Audrey Pain Kia Demon Donnie Yen Maria Sanchez and our publisher Kate Miller Spencer our theme song is all fired up by the band Tra la La. Thanks for listening everybody your the bomb. I'll have what she's you. Hi My name is Miami and I'm the chef and partner at the club restaurant. Do you WanNa know who I think is bomb. I think Jessica Koslow of Squirrel in Los Angeles is the bomb because she's bad ass and truly authentic to herself in cooking food that is so personal credible available and simply delicious and the comparable setting a squirrel. She's changed the dialogue and elevated the standard on what we think of the American breakfast and lunch. I embrace acer philosophy that the

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