9 Burst results for "Mercer Kitchen"
"mercer kitchen" Discussed on Watch What Crappens
"It was. Craft. Have Been Sweat, as much. Bed. Off. S Much. Hello and welcome to watch a crap ins a podcast about all that crap on Bravo that we just love to watch. I'm Ben Mandil Kerr of the Real House Mercer Kitchen Island and also the game brain podcasts go check out them. Subscribe to both those things. And joining me is a man who is so hilarious. He is also the CO host of the pricks podcast for all your Bachelor Bachelorette and Bachelorettes who sing about love shows it's Ronnie era. What's going on? Being! How's it going? How's your weekend? It was good. Of Sugar Hangover Eight, so much I, only sucked for two days out of seven That's okay. It's a fresh start today. Not really maybe tomorrow. A well. Listen a sugar hangover. It happens to the best of us. That happens on the weekends. I think I I know I had something bad to eat. This McDonald's on Friday. See I had McDonald's on Friday. And then I had fat cells last night. So see I'm a partner in arms with you in saying. I've done. BTS wanted to in five. Well it's appropriate that we're talking about food today. 'cause today is our top chef recap. Our penalty episode of the season and we will be getting into that shortly before we talk about that we WANNA give shout out to some black. Owned businesses so everyone can support. Some black owned businesses Ronnie. Why don't you start? Okay. I'm. So sorry. Well. Sorry, you know what I'm this podcast. Good old fashioned motive chartres. I'M GONNA start with Valencia key design. Sorry to open up your business that way. A Monster goes report this business. She's a black female jewelry business. She was featured on Qvc recently, and you can find her at Valencia key.
"mercer kitchen" Discussed on Armchair Expert with Dax Shepard
"Over. I think it was pretty influenced by Office. Space the movie. John and I had existential dilemma in crisis at the age of twenty two. I was like this is what people do every day type of keyboard do some stupid shit and you make some phone calls. You get yelled at you at your desk and you go home. You're so tired and you pray to God. You don't have to go to work the next day. It's like this the horrible existence in college. I learned about this thing called negative. Which is what the early Catholic theologians would think about and meditate on to get closer to what God is. You can't know what God is because he's ineffable omniscient but if you say God's not this microphone God's Not Computer God's not this Cup of water if you did that all the time you get a little bit closer. That's a pretty easy logic that I would have liked to my life so I'm going to start to do all these things that I'm not supposed to do almost like George Costanza and it's going to give me a little bit closer to maybe what I WANNA do the for a year or so. I get all kinds of job everything that I thought I could try to do for like two or three days and then I quit and I was like you know what I think. Cooking is for me but I don't know I know that working in this desk is not for me to French colonies to and we're you immediately. Great in cooking school like are there prodigies. There are people that are more gifted at cooking and others like any other field. I would say I've met a couple of people that are real geniuses in cooking. But they didn't go to cooking school. But for the most part you have to become great and some people have higher altitude being great and that might be how you move into kitchen your knife skills your precision and all of these things but for the most part when I started cooking. I was one of the students anyone's ever seen okay. I'M GONNA fucking spouse. I only know one way of getting anything done. And that's throwing everything I have to a problem. That doesn't always work so well with a partner right and truth be told my first partner level ones so they're six levels in Brooklyn School. She refused to be my partner on level two. So she told the the chefs. If I have to be David Perner. I'M GONNA quit school and they suddenly David's partner so she quit school rugby. My whole wow. That's a strong vote of. Yeah just to give you an idea of what what a mess. I was as a human like I really was just fucking mass. And so what was the turning point? You went to work for craft at some point in the middle of this. Yeah I mean that's another thing I just started. I worked for John George Osborne cooking school and I just started pouring myself into the profession and I was like. I'm just GONNA do everything. I'm GonNa do everything I never used to do. I'm GonNa pour myself into this study and just became infatuated with all aspects of cooking and like a year later in the day off. 'cause I was answering phones at craft before it opened up on my two days off from working at Mercer Kitchen I was like this. Is The restaurant that I wanna be at and maybe I like this because it's not that I love it. I can't imagine doing anything else right now. I just poured myself into it and craft was like winning the Lotto for me because the team there was that Thompson assembled was like broiled class and they wouldn't even accept me as free labor. They were like you know what we don't need you. Thanks Brian very much. You you suck and You know we need a reservation so I was like you know what I just sense. The greatness there so I will do whatever I needed to do to get my feet indoor. If I have to answer phones I'll do that. I did that for few months while still finishing up cooking school until I could actually work for free. Yeah that's how it all happened. So many people took me under their wings and I learned so much.
"mercer kitchen" Discussed on Experts on Expert with Dax Shepard
"Over. I think it was pretty influenced by Office. Space the movie. John and I had existential dilemma in crisis at the age of twenty two. I was like this is what people do every day. You type of keyboard do some stupid shit and you make some phone calls you get yelled at and you got your desk and you go home. You're so tired and you pray to God. You don't have to go to work the next day. It's like this the horrible existence in college. I learned about this thing called negative. Which is what the early Catholic theologians would think about and meditate on to get closer to what God is because you can't know what God is because he's ineffable omniscient but if you say God's not this microphone God's Not Computer God's not this Cup of water if you did that all the time you get a little bit closer. That's a pretty easy logic that I would have liked to my life so I'm going to start to do all these things that I'm not supposed to do almost like George Costanza and it's going to give me a little bit closer to maybe what I WANNA do the for a year or so. I did all kinds of job everything that I thought I could try to do for like two or three days and then I quit and I was like you know what I think. Cooking is for me but I don't know I know that working in this desk is not for me to French. Colonies to and we're you immediately. Great in cooking school like are there prodigies. There are people that are more gifted at cooking another like any other field. I would say I've met a couple of people that are real geniuses in cooking. But they didn't go to cooking school. But for the most part you have to become great and some people have higher altitude being great and that might be how you move into kitchen your knife skills your precision and all of these things but for the most part when I started cooking. I was one of the students anyone's ever seen okay. I'm fucking spouse. I only know one way of getting anything done. And that's throwing everything I have to a problem. That doesn't always work so well with a partner right and truth be told my first partner level ones. So they're six levels in Brooklyn School. She refused to be my partner on level two. So she told the the chefs. If I have to be David Partner I'M GONNA quit school and they suddenly David's partner so she quit school rugby. My whole wow. That's a strong vote of. Yeah just to give you an idea of what what a mess. I was as a human like I really was just fucking mass. And so what was the turning point? You went to work for craft at some point in the middle of this. Yeah I mean that's another thing. I just started work for John. George Osborne cooking school and I just started pouring myself into the profession and I was like. I'm just GONNA do everything. I'm GonNa do everything I never used to do. I'm GonNa pour myself into this study and just became infatuated with all aspects of cooking and like a year later in the day off. 'cause I was answering phones at craft before it opened up on my two days off from working at Mercer Kitchen I was like this. Is The restaurant that I wanna be at and maybe I like this because it's not that I love it. I can't imagine doing anything else right now. I just poured myself into it and craft was like winning the Lotto for me because the team there was that Thompson assembled was like broiled class and they wouldn't even accept me as free labor. They were like you know what we don't need you. Thanks Brian very much. You you suck and You know we need a reservation so I was like you know what I just sense. The greatness there so I would do whatever I needed to do to get my feet indoor. If I have to answer phones I'll do that. I did that for few months while still finishing up cooking school until I could actually work for free. Yeah that's how it all happen. So many people took me under their wings and I learned so much.
"mercer kitchen" Discussed on The Dave Chang Show
"Believe that. TV knows made no it was it was extraordinary. Even the the service staff Yep Victor to Matthew and Katie Greco Yeah Pretty amazing easing. Yeah in Matthew. Oh so the guy wasn't insane and I knew I had to get there but I was just like I'm never good enough. I just I'm really just starting out and I was working at Mercer Kitchen and again I I just wasn't for me. And then Mark Salafia went to College Mara Raffia via and he was like. Hey I'm a captain here at craft. I know you really love. Tom Wanted to try to get a job here. And I remember coming down to the kitchen so terrified because it's in the basement and then you're rolling Yoki and you looked at me. You're like no can. I know we're good. We're good we're good. We don't need anyone we're good. We're good I was like okay. That's IT and then A. I don't know what came over me to be like you know what. Hey before I leave. Let me see if there's any other positions 'cause just started on veg right now you're on the vegetable have answered follow. No I'm saying when you got in the kitchen was J for other. Who will never let me leave? You Open Oysters really good data but I just when I saw that when I went down it was like A. It's like a fuck like high school and you're in the senior lounge. All the cool kids are there and it was just a whole different vibe people or focus so focused it was just you could tell excellence was be pursued across the board and a product quality loneliness as Asian stock. Leno's the master of that you know. He learned so much from begnaud working with him so closely. Opening the restaurant Making the stocks. Yeah all all of that. It was like the perfect school for for a young co bad. The perfect place to be right crosswords. Noble Shit Yeah. You'RE GONNA you get the best product to the best technique on that keep it keep it as simple in purist Bosnia and everything was the basic building blocks of food so I got. I didn't get to nick stocks. We only made Brown chicken stock at Mercer. But we're making veal Rennie. Dark Yup every kind of talk. Yeah all the bone. Oh man who so much work. Yeah all the braces and I was just like I have to have to be here. Somehow we managed. There's a lot of products rise crazier and five six different kinds of mushrooms. Wasn't saying six seven eight nine types of meat six six seven eight nine types of fish. I mean it was crazy. It was a lot of product. You couldn't afford to do that today. Away right no it's like my game now is like less pro. You know less you know. Make the menu smaller. Because it's like you can't. It's too expensive big team. He had tons of people on my. They can't do any of that today. You have what three people on pastry three. People Karma J s about that six people just on Bassora A and now it's like one guy on Garm. Oh who picks up pastry. Oh my God is so exciting. Because I was like this is where here I need to be and you know what was crazy. I mean I remember reading the Franchisee. Who So many times and then I think Jane like? That's I think I was like. I brought it with me. And he's like you know the on the lobster and that right has the guy and I'm like yeah what that's JV that's the guy. I right there with the bald head. Benos pedigrees extraordinary and I was like this is where I have to be and then I had the only position I could get. There was answering phones to for for like two months yet until I built a current in there. Yeah I built occurs. Here's out I gotta come back down and then you went to cafe balloon right astronauts who to talk to and a half years with you and and that was the battles are awesome times that three Star Review Is Pretty Great William Grind out again like J. B. The next morning he hadn't shaving cream slaughters. You Nisa Shaving his head sued. I don't know if I've ever worked that hard opening that restaurant I remember like mopping floors with Oct Nov.. After like a seventeen hour shift and somehow we ended up we were like mopping floors at like two thirty in the morning. After being there for like sixteen hours you told the story about the sous-chef exact grammercy that was just like so intense about it and I was when I met you in I was like I don't think I've ever met anyone taken something seriously as you take this to felt like lately your life was on the line somehow. Why look back and I'm like I don't understand how it could have taken it also serious? It was crazy how come a long way in my old age like every I just you everyone I know he was insane insane. Yeah I don't know how did that get cultivated. I mean it had to become from Jonathan and I but it's like I don't think it was just you guys. It was just the industry then. Yeah but it was very everything was fucking serious and the investment in that restaurant to write. It was no joke. I mean it was a lot at at stake Tom. Yeah I mean. They spent a lot of money. Garbage dove I'll I know what was called exchange that immediately but again like we can about this whole thing like I just i. I really think about that as I am so blessed. Thank you for all the opportunity. Thank you for the hard talks you would have. And everything was just hilarious. We embark dog. It was it was a serious as it was which is hard to describe how serious it was deadly. We serious yeah. When did have time to be so fun? Can you remember how that happened now. I don't and I think it was like a release valve right. I think the laughter and the fun was just a way to lake. Release a little bit. Because we're all so wound up tight. It was crazy. Yeah I learned so much and I never get that opportunity ever again where you couldn't find out apetit. What restaurant could you learned that like? I wanted to work Saturday mornings. 'cause there's just me and Autar ah I got to cook everything. Yeah get. It started for for for dinner. Service doing all the braces making everything. I learn more that doing that. And I'm like when I think about that opportunity. Yeah well we didn't do lunch rates all day. It was prep like focus crap and we did a lot of charcuterie back then. We're doing one of the things. I was super proud of is making my own Delano to do and I had the metal the Metal Robo Coo and I would like Phil Freezer Sir. I would feel like one gallon freezer bags with ice. I remember duct tape the I would duct tape the ice around the metal bowl of the Robo Coo because I had to get it super cold old so I could whip all the fat into the poor. No you don't have explained to me. I remember that stuff whole pigs. We'd like bone out whole pigs and we would stuff the middle and more at the Dell and roll and and then poached thou and we would like tour shown the entire pig with all the more detail in it and then slice it like Delhi me and it was just so beautiful. I think it's still in the craft. I think that's in the craft book. It's not any it's the recipe that no one ever tried giants duct tape frozen bags of ice surrounding a metal roof right step one duct tape. You're frozen nobody ever made that recipe. Gone all of those. I remember all of that Hsieh. I laughed I went to Japan. That's right and I came back and I didn't know what to do but when I came back it was. Hey Marco's leaving you have planned. Yeah and that that was like Whoa. You help craft steak. Yeah Ben Crafts Bar on in Charleston. But that didn't pan out so then everything started to change range when Benaud and you it really. Yeah Vano decided he was gonNA take the job running moving to California to be back to French on your run per se. That's right and when did you start to plan like you know what I gotta run. Shop Will Katie Greco who was the GM at craft at the time and we opened that restaurant together and built it out altogether. Her husband was Paul Greco And he was like Uber. Serious Wind Guy at gramercy tavern for lots of years and he was I mean he was at gramercy. I Dunno for like six seven years and She kinda was like you guys should talk because you guys would make killer killer team And we did and we you know we worked up plan to try to raise some money and open up a restaurant. We started looking for real estate and and we found that spot on the corner of I twelve. which was Topo is the Mediterranean restaurant? Yeah it was Topo they came from ill BUCO and They opened restaurant called Topo. And it didn't last very long So we got a good deal in that corner. I mean it was pretty I mean what year is that two thousand. It was like two thousand three three open up two thousand two. Yeah we opened into. Yeah exactly so. We signed a lease somewhere two thousand two. What were you thinking like again full of ourselves? We thought it didn't matter we thought. Were you know lake. You could open wherever the fuck and like people are gonNA come. Because it's Paul Greco and Margaret Kinara. Unlike at the end of the day like at this city they can give a shit nobody an unforgiving city but it was. It was weird because it was first avenues at that time was like Siberia ask totally moving restaurant. And you're uh-huh right. You're right but you chase the deals right is still today. You chased deals and you symbol great team in how different opening hearth like what were you thinking. Where were you then? Look we were. I was obsessed us with like you know fine. Dining and three stars and like that was in my brain and Paul Greco had like gramercy tavern three star world and he was super buttoned up and he played that part and got dressed up in his his his beverage programs. were off the hook and like you know I was. I was feeling my oats. It's too like kraft was a huge success from bar was craft bar was delicious and awesome and I was so proud of that and craft was high high..
"mercer kitchen" Discussed on The Dave Chang Show
"I'm with Margaret Kinara chef of hearth founder of Bro. How many locations abro now? We're opening up our fifth on the upper east side this year and I see see it in whole foods and more supermarkets and growing. Yeah we're in grocery. Yep Your name spoken about several times whenever we talk about where I've been. How the hell this all even happen in Marco was my first real chef while I worked at a couple of other places places? It wasn't what I tell. I thought about this as a serious career until I work for Marco and that weirdly enough was a long time ago down two thousand two thousand Jesus and such a strange time. I WanNa later work for you. I want to work for Tom and gramercy tavern was to me like the coolest restaurant because it allows you to Celera celebrate being the American without being completely French and There was like a weird time you had to choose like what clan you wanted to be in loved him right right you gotta choose the clan. Yep You could Daniel blue. You could work for air prepare. You could work for David Boulay. John George John George you had Charlie Palmer. You're in a few others. But like the main groups were that J G Danielle Tucker and I was accepted accepted into that group which was like it was weird and again like I don't know if it gets enough credit for what happened at gramercy Tavern Auburn but it was the first Russian that I could think of that celebrated American American sensibilities and cooking for not in red blooded. American can way but the fact that we were going to try to look at everything through an American presume in ingredients disabilities of it. We still made ten gallons of Bir fondue every day. Yes and I wanted to work for Thomas Cry grammercy but then like I had heard that he's going to open up his own restaurant that got Delayed for variety of reasons that finally opened up in two thousand and you were going to run the kitchen and I also knew. That can't remember was kid kid from cooking school. Remember Jim Jimmy used to work on a whole nother story which you know. Jesus you are the chef at Latino Martha's Arthur's Vineyard Yup everything as much as I could about you and data and came from grammercy came grammercy. Yep you were executive pursue under Johnny Schafer. The and you know it's hard to describe because when we talk about this time we don't have anything like that anymore. In terms terms of a tight knit family like clan. GRAMMERCY team was its own family for sure. I mean how many the and the industry seems smaller than to write. It was like the hardcore line. Cook to shop the J. B. Prince. You know it was like a clan. Feel like it's just it's gotten broader and larger. It's not as intimate as it was but the team that you work with at gramercy you would work with for years. Yeah no one laughs or people left. They came back and I just drank the KOOLADE. And when you guys open up kraft I was. I was like working for mercer kitchen and I was in cooking school and I just thought I was. I was so late to the game. They made no idea what I was doing and old. Were you then twenty two. Yeah what were you thinking running. Not just you now running running. Yeah there was a lot of pressure on you who it was very. It was very stressful. It was high pressure and I came into the game late. You know like I tell tell people like I didn't really get take my first serious line coach job until I was like twenty seven and all the years I worked in kitchens and cooked before that it was really really just the means to like drink booze and eat food and meet girls and it wasn't until my first line cook job coming back to New York after being a San Francisco for for a few years and landing that job at gramercy tavern That's when it all started getting really really serious. Oh my God I was like. I'M GONNA make this my career here and I'm so excited to land a line coach at gramercy and I worked through that kitchen very quickly and You know one of the highlights of my career to this day is still the second New York Times review that happened to gramercy tavern by Ruth. Reichel I cooked all of her fish that she spoke about in her three star review because they had gotten to stars and then they got reviewed and had three stars lying. Cocoa cooked the fish that she wrote about and it was like the most thrilling thing ever for for me. But what you said seems simple in dowager for you but if you're just the following food now or Halford fifteen years you have no idea what the fuck you're talking about gramercy tavern was second restaurant from Danny Meyer Tom Cooking. Yeah was the chef of Manga and this was their first real American duo type thing they were willing Daniel Daniel. Yeah it was. Danny's second restaurant which he said he would never do. Yeah and it got a lot of press on the cover of Matt like New York magazine. Eric in restaurant Tomlin hair. I'm the cover. It was for sure to have the unique craft fondue. Yes God with a lot of chives Chai's insurable and everything and it got to stars we there for that. No I came. I came after was their sense of fuck. We gotta we gotTa Redo this crush it not really man. There was when I when I went into that kitchen for the first time. It was so impressive and so clean and there was so much confidence happening in in that kitchen and I wasn't even really aware of the whole stars and they only had two in any of that I I was. I was bowled over by the vibes in that kitchen itching. Were you surprised how seriously they took it. Yes I was because it was so fucking joke. They were very they were. They were a hundred and ten percent from moment one from morning noon and night it was crazy cleaning in the flat tops and just all that culture that we a lot of people speak of you know it was like it was intense times for sure and you guys got three stars. Yeah which may seem relatively not news today right. Why was it so poor view what was going on? Why getting three stars from Ruth? Why was it so oh significant? Well she was one of the more respected reviewers I think in in all the years at at the New York Times And back then you know. This is like the late nineties indies. You know that was kind of the end all be all right. It's like there's things have kind of there aren't really the gatekeepers once was but back in the day like that. Was it like Doc. If food and wine wrote a story about you or the New York Times Wednesday edition or that New York Times review like that was a game changer for a restaurant Toronto and that was the DNA in the family that ultimately became the family at craft. And before that though you had Thomas ahead of time in a lot of so many things man and I know most people think of them now is doing top chef and stuff but he gave you liberties he's that most would never ever do you know the conception of craft happened over dinner at Union Pacific with Rocko dispirito which is an iconic restaurant that no-no about and I know it was crazy but you know we had the the million plate and all that it was amazing using but It was a simple conceit. It was like Tom and I kinda grew up Italian American families and was like why can't why can't you eat in a restaurant the way we eat at home and just put some shit down the center of the table and everybody eats it. You know And that was the nugget of the idea and it was basically like. Oh and why does the steak house only have to serve like steak and these things like. Why can't you have a restaurant format format that serves all the dishes of great fine dining restaurant but just do it through the Lens of like that center of the Table Steakhouse Style and you know back then? Nobody was doing that and it was a it was a novel idea. And it was funny to see the evolution of that to rikers. We took the Compose your own thing to the nth degree like when we opened there was a nightmare. Oh my God we had like condiments it was like pick your condiment and pick your sauce was what's your venture. Choose your own adventure for everything it was like. I'm surprised we say like pick your sea salt you know. It was insane but before that quickly changed he gave you the freedom to take time off from grammercy. Yeah and open on the on the vineyard that happened. How did you pick your ball? Summer Summers are slow in the city. Always and forever our So that was one thing on my side and look. He was always smart with cultivating talent. And you get a lot of credit today for being that same way. Way Right like working with people cultivating talent and and he was a master of that and like he knew that allowing me to go and open a restaurant from from nothing at my folks bed and breakfast and Martha's vineyard was only GonNa make me a stronger better manager and leader at gramercy when I got back So you know Kudos to him for like having the long view and then it made me better to be the the main guy when we opened up crafts so in that timeframe. You're what like thirty one. Thirty two thirty three. Yeah when you're running. Locker Chino Vineyard. Yes what were some of those dishes dishes that you're working on this is fucking it. I'm crushing it. That's a Larry. Well one of them was one of the dishes at gramercy. Davin back in the day was like the pepper crusted. Tuna am are pepper crust the tuna so I had to pepper across the to nose on Martha's vineyard but I did mind with With punts Annella and I got some like unsalted Tuscan bread and made a really killer Ponzanelli because that was kind of in my DNA. And I put the tuna on the Pont's Annella 'cause sometimes you can tune in it. So that was my house being really ahead of the curve there and with tomato vinaigrette and little dots of really really good Basil Oil that I made from Basil. That was out in the backyard. And that's like I look back at that menu and look at that dishes just me up because I remember conversation later craft because there was discussion if you were GonNa put it on the lavender lamb thing. Oh yeah the grill. LAVENDER lamb chops thing. You want on dude. That was a big one. Yeah I didn't make the menu at craft. I don't know I think it was like A. It was an operational problem because what I did was I. Would I would clean racks. And they'd cut all individual chops and then marinade them and then cover them an olive oil and you had to like melt all the olive oil off of them. Because if you set adam in the walk in and then all of the olive oil quite late and we grilled him and it was just a disaster because it was like hard to get the oil off and they would always flare up and in an environment like craft or there was like seven other meat. Dishes it just didn't operationally. It didn't work. When did you going to take over the kitchen at craft here? I was the guy to start is so like I know when they come to come to you who it was ninety nine. Yeah it was like it was like two years in the making. And I'll tell you some fun months when Jonathan Benno and I were on the payroll the restaurant was kept on getting delayed and we would have our air quotes menu meetings at his apartment in Brooklyn that the fun times. JV I mean that whole team that you assembled and James Tracy Tracy October Damon Karen Moscow and Lorne Dawson Are Yes Liz Chapman. Whose Chapman Dan Sour? Yes Stacey at Higgins. Yeah there was such an amazing crew God and then Modesto's Aso's whole client. Yeah And I just listened to your. I just listened to one of these with the the grit woman who jokes and when you guys were talking about a craft and you said you know it was like who could be the funniest yeah right and like that so resonated with me because like there was like this immense there is this immense intensity but but with that crew they knew where the the lines were and we were able to have an incredibly great time. Everyone here when it lines everyone knew the lines. You're right because you the one where the lines God was brutal brutal but that time I just honest I still feel like I won the lottery. Man It was the me too you I did too. It was an amazing restaurant to open and everyone was so good. Can you.
"mercer kitchen" Discussed on The Dave Chang Show
"A little help hands-free just say hey google to get started wanna be what do you want to be more satisfied are you wish you got off the boat is a boat I guess at least a boat ramp that road and both can walk into water yeah Okay well okay I promise to answer that if I can ask you so you are gritty and you you'd admit that right okay have a little talk about talent to but all right let's assume Dave Jiang has is gritty it's got to be partly your genetics right for those of that yes and and by the way same for everything right like your height your hair color everything's got like some genetics to it hair color of course especially but when it comes to a psychological traits like rid or extroversion destroys super clear which is that it's never justin genetics right so so all of your experiences of from when you were conceived it actually not even when since you were born to now I think the question is and scientists haven't figured this out much is like whoa which ones you know was it your first grade teacher was like what how your dad talked to you like you know it was the first girl you dated like which of these environmental experiences make the difference and signs actually doesn't have answer for that I think as close as we can get is I think this because you know you've got a little person in your life now that you're responsible for I think the idea environmental like the crucible of Grit is two things and I think parents actually do this in different ways but really does come down to do things I think your kid needs constant challenge and if you look at a lot of children of privileged parents you know some of them grew up with almost no friction like oh I can't yeah well you can't learn this three hundred dollar an hour tudor right like Oh you know teacher looked at me the wrong way up great we'll swap out that teacher for another teacher and if you if you make a friction list path for your kid they're going to be missing one of the crucial elements to becoming a strong and passionate gritty person so I think they need to be challenging eight point in situations that are not comfortable for them looks different from when you're too when you're twelve but I think that's one thing and the second thing is and I wonder if you got with these things so you can tell me I'm wrong about your own life but like was there some source of like not good enough you know it's like somebody saying it to your you being a circumstance and then the other thing you need I think this is sometimes missing in some Asian families I say that because I'm Chinese you're you're Korean like which is support like you do we need an advocate who's just like unconditionally like your great now you may have screwed this up but like I fully entirely believe in you and I think that's the combination that produces self-confident people actually I think it produces not only greedy people but you know kids of character right like kids who you know the confidence to be kind also was am I wrong about like what if you've matched that pattern yeah no what where do you see this one hundred percent like Dave artists night we talked about it he talks about it post traumatic growth singer and I feel after I don't know how many hundreds of hours thousands of hours of happy it's a dollar dollar listening to this therapy immediately listen I I am not here today without it and it's instrumental to the success of Momofuku I think there are a lot of things that you're maybe too young to realize what your parents did but I can remember when I can recall all is not fitting in pretty early on because of my skin color north northern Virginia away all white but also you have Koreans on Sundays but I was like I'd never fit in with cranes and that was pretty early on on Sundays at church religion was a huge thing in my life which is something I was always skeptical of religion was a huge thing in my so many people in my family are ministers or missionaries my sister went to seminary school so that was something that was predominant force besides the tiger parenting do as I say not as I do tiger parenting moving as a kid to a place so we moved there when I was younger like seven and it was like a normal suburban lifestyle and then we moved to be close to my dad's golf store and now it's route seven it's just houses everywhere but literally I lived on a farm I like to other houses were there and it was total total loneliness except golf right so move to the place it only had two from like did you he managed civilization they like and then like I think early on that was like a big thing of like oh wait this is hard and then I mentioned this or maybe I've told you on the phone all of my friends like Thomas Jefferson is one of the top gifted and talented feeder schools. Maybe Thomas Jefferson like I remember all of my friends that were Asian they all went and I was the only one that didn't go because you get tested right you do not test in no because this is terribly but they thought I did because it was really good at multiplication now you must be good in he's he's staying behind and I was like I was like that sucks and then golf with something really good at and then I think it was a crucial thing to know that was really good. I'm super cocky and I was a little shit I can't believe that and then knowing that your terrible like pretty soon after all right you're not good enough so the golf came first and then they reject in from Thomas Jefferson high school came second Jay was first and then golf and then because I was so good golf I got into a lot of schools doing boarding schools all the way down that they wanna be on the golf team because my great suck the sat or whatever the sat it's independent school standard is terribly take interest but your golf game we want we want it so I got into all the schools because the golf and I wanted to go to a local all I remember being young was Georgetown Basketball because you had Patrick Ewing Alonzo mourning to come in with Tombo like Georgetown and yet saying almost fire like where I grew up like Georgetown it was like the coolest thing to be so I just always like Georgetown and then there's a high school Georgetown prep so I went there had its own golf course I didn't know at the time I was going into the now the bastion of white male conservatives yeah yeah yeah and it was fucking hard it was really hard so is that the that's the thing didn't kill you but made you stronger is that your term P g post traumatic growth thing is fool thing so hard was the support if I'm if I'm right about this someone something because there are a lot of people go through trauma and it's not a it's not a great story right because there's trauma followed by just more trauma and damage and I think post traumatic growth requires somebody who loves you and I tell you it wasn't sounds terrible it wasn't my family I don't I've thought about this a lot with my shrink it was never an individual who was initially all your mom mom's La Blah Blah Blah for me I've identified it as books books yeah so yeah tell me more you started reading when you were in score on Marino's I really didn't do anything in high school right like I was terrible student to it didn't really turn on for me 'cause I still did terribly in college but I started to read all the things I wasn't reading supposed to read you know what I mean just independently I started to read shed and that was the stuff that I was like Oh yeah remember any of the books it all started when I was like I was always really good and religious classes that kind of abstract thinking and the history of it I could get fee and kinds of loss combat analytic like took so even though I was suck suck he added took all these logic classes and not good for me but I myself to try to get better at it but what I really fell in love with was ideas and the fact that it was immutable it's not botanic forms per se ideas timeless Yelich friendship by deal love honest honesty yeah you know these things knew or were never gonNa fail yeah and that became my mic make your support your foundation in a lot of it was reading like American transcendental lists and then getting into like Nietzsche but a lot of dudes I'm going to say dudes read it in college or younger like I and I read him now again recently he's Kinda awesome fucking on measles because like when you read it with different I think more maturity for at least myself I was like my God this guy actually did it all before anyone else before Floyd before everyone and I see it a little bit better and then I got into the New England transcendental lists and then cooking school had to be from some that did not come from reading through and Russian literature I wanted to try to do something that was the opposite of what I was supposed to do interesting did what experience had you had with cooking before dry dry in college I F- I worked at a bar back I just like to drink for free on Sundays and Mondays and then I worked Salmon Harry steakhouse junior year 'cause I took a semester off a calm but I try to get in the kitchen but they wouldn't let me in as he is like around I House doing stuff when I was in cooking cooking and cooking school is like a bit isn't that a bit of a gamble if he actually hadn't actually I thought that you had to be like eighteen years old yea and that's what I did and I had no idea and I was terrible at it so let's talk about that like tell me about being terrible there's a there's a restaurant tour she had some restaurants she was in cooking school she was my partner she just has a restaurant I'm not going to name her name she has a restaurant that's been open alar celebrated and she was my partner she already had restaurants see when you go through you have like a partner is it like a lab partner when you're in high Oh my God this fucking guy I just feel like sometimes I joke like there was a part of my brain missing it just wasn't developed yet you know they say that about did it really happen for me it's like yeah and it was such got to such a point where when we finished level one graduated level too because they're six levels she said if he has to be my partner able to I quit she quit Oh really and I guess she made her way back to food because eliud she couldn't stand I think I just was a mess and you feel like more specific though like where you mean no no no I just think is not good you just not care and like it must have been annoying to her to how okay so we yeah okay what about lake you had a whole year to get better at cooking and you're saying that like when you finish that year like maybe nobody would have said that one never thought that of me so around that time too I started working at mercer kitchen next pretending like two minute walk from the school and like while you're still in cooking Yes oh from get out of three get there by three thirty and work for eight hours get home by one beat school by like seven and weekends I would I was working in your golf center just moving boxes around your dad and no no no this is my dad's friend that own a golf store so I got there and then and then my friend from college.
"mercer kitchen" Discussed on Bodega Boys
"Go to restaurant. I'd be like this. I was at Mercer kitchen. Another day. They have some sort of soup is this Bisi. And the guy was like I'm gonna be I'm gonna keep it real what you are Mexican. So no. And I was like I got you got it was it was like spicy if I had no top lip. It was if you had a big loops. Yeah. I got like Momo. They got out foot the shit out a moment. Chicken legs take that killing kids. On your face. Me. We'll be hurt. So. We just give them a computer cats kids to page. Stove yodel stumps in your house running the traffic heal yourself all the knives in the air. I can't believe on stupid parents lobby. Yeah. I mean, you know, what it is as who doesn't have kids. I know a lot about parenting. So. Overprotective about your kids. You got three. And I mean, I'm not I mean, you got four, and I mean truth be told they're basically replacements for each other that goldfish right one goes through. That's what you look like one child of God. Right. When I bring little juniper Baker into the world's going to be very protective them because I'm not 'gendering them. But. Already subscribed to coop. Right as a citizen as versus. I will not be much. How vaccinated ran nephew is good enough for anything wrong with them. Just rub. A little on their head. All right, ladies, if you to have you're trying to be the mother juniper, let me know how the name has to be juniper. Shuna per stupid shit. Y'all. Why are you? Why are you spot? Jennifer like that juniper named after a tree. Now that says Jennifer juniper got mad fights issue. You fighting against names, John juniper Johnny committed to commute Jennifer, ignore him. He's crazy. He'd be drink. It could be like juju or Junie style. Junie nice West Indian nicknames got aunt named Julian. Peru name surely surely. Surely surely early Scott Frazier. What else will we fucking last name? That's not even be married. There's just like a fourteen year old. Fag bro the same shit. You'll how many easies can you fit in the name? Let's find out. Let's. Xs exit names. Packing up to go to the beach. The biggest height when they get an excellent scrabble board. Okay. My sister. How xs? Be how you gonna why an exit a J in Michelle. What is happening say? Oh, shannon. My mother's name. Do I need the Father's Day with Michael this is my daughter Michael near eater much. This is my daughter who am I know not aware they need to start dubbing names at the hospital..
"mercer kitchen" Discussed on Elvis Duran and the Morning Show
"Elvis Duran in the morning show. She we see Johnny still alive. Oh, Giannis, how did you survive? Our Sunday funday yesterday. We went out. Yeah. So so Gandhi and Alex took uncle Johnny for brunch yesterday. I went over to Mercer kitchen had a great brunch. And then we went to like how many bars to go to. By we kept going in was see through till you just kept leaving until we gotta see. Teeth out took your teeth out at lunch only because God be wanted to know how many teeth I had. Not true. I have to he has teeth. You have oh damn. So we started at Mercer kitchen at one, and then I don't where do we go. We went everywhere we were all over the city. We have a great day at one it really was was Fabio stayed. Everything was wonderful. Everybody's but nice. It was beautiful day. Cried repeatedly. Gandhi. Loved your stories. I know having gone we're going to have dinner, I'm gonna have identified he will have we will go to Gandhi, and you and everybody. To be there. Okay. Danielle to Brigham hall. Joanie? I mean, did we wake you up when we called, you know, I've been up since said six across I thirty. I think. Well. I would sleep in. If I was you. I would sleep in. I don't understand why you wake up so damned early. I don't I don't understand. I just do I wake up early. And I've been listening to for the last several years is going on hold on. Hold on. What's wrong in Miami? Why one hundred off the air what's going on the engineers to here looking at it. Don't don't exactly know. All right. Well, let's talk about people in mind, but they can't hear. I never trusted them. Never uncle. Tony. We had a great Sunday funday. I'm glad that you're still alive. Yes. I'm so I've I'm doing fine. I'm sitting. Yeah. Just made myself a Cup of coffee, and that's it. All right. We gotta go. I love you. I love you guys. Thank you. We had a great time yesterday. We did. Johny Joe gone. Bye. Bye. So you know, what happened over the weekend? We haven't talked about this. You know, the Helo lady t shirts and sweat shirts. We sold out. Oh, we raised over twenty thousand dollars for Trevor project. Like, I could get mine anymore. They're sold out like offer. Guess what? I'll tell you will secret. They're coming back claiming we didn't sell out. We said that I was gonna try to flip mine have different styles as well. Coming soon. We've lots of stuff camp. So just keep listening. Whatever you do. Don't spend money on anything save it. So you can buy our next round of shirts. All weekend long. I was listening to the I heart radio Broadway channel, it's a solid channel..
"mercer kitchen" Discussed on The Dave Chang Show
"I'd never been. Japan and have been anywhere except China in. So I really didn't know what all those all those old tales, the French kitchens. And these amazing kitchens. I just thought that it was this. You know thing that was unavailable. Unattainable quality. That was well, it was I just all I could imagine was this amazing quality did was you know, like heaven. And so that's what I you know, kind of set my sights on and you got a job after SEI or during this guy. I was working at Mercer kitchen. You got a job at Essex house, right? Why don't you successful little bit? Now. Those von von von. Yeah. For both are g g. Vong by that was always like, we're all so many kids when a Piero was still the shift. Vong was ahead of its time to what was a tie. It It was was like like it was it was like like a. a. Like, you know, John is Georgia's like version of like Thai cooking, very popular in its day. It is no longer with us. But it had it very successful run. And again, it's amazing to me when I remember how many people have worked for these like chess. There's only like five chests. It seems like in the nineties early outs that everyone worked for at after von? Where'd you go fuck after Mona went back to Boston? And I. You know at that point. I struggled with kind of because it was the first time that I was out of martial arts. So when I went to cooking school, I it was it was kind of by through myself into that. Also, I usually throw myself nothing's one hundred percent. And so, you know, it's always a struggle between martial arts and cooking, and I really started to love cooking. And so I went back and forth between you know. Should I work in a kitchen, or should I just devote myself the martial arts? And so I worked at a a little place in Boston culture. Okay. Ambrosia a couple of places there. And I would I would work for a place for like six months in acquit, and I'll go back to martial arts. And then you're the worst kind of the worst. I was the worst. You'd beat yourself up. If I could go back in time and see myself, again, I would I would not only fire me, but I'd probably beat the shit. And so and so I went back and forth between that struggle of martial-arts and cooking for for a period time. And then finally a really didn't devote myself to cooking until I really came out here to to San Francisco in two thousand three. Two thousand four and Where'd you wind up your Mountain View or I got a chef job. I can't fucker gaming chef job. Yeah. At at. I was the chef a little restaurant called shea TJ. It's been around for like thirty years. It's like a little house in the middle of Mountain View. And the owner just took a chance how many seats, and like forty seats and still they're still there and still it was the first dish you made fuck I want to know. Montana. My I don't know fucking all that. So I can't those now. Eight it's fucking dish. I won't be like. Yeah. Man. That's gonna fuck and kill it. I know you thought there's so many. There's so many give me one give me a taste of of schemes in the mid twenties. I can't remember, man. I love looking back at all this looking back bad here. It has to look at it on many. I can't even think of anything what was the food. What were you making though, I was trying to figure out it was it was a young young dumb kid trying to figure out you know, like how to cook? It was it was it was it was like it was anthem gum. No, I I, you know, back then I was I was super into the kind of traditionalist mindset of like everything needs to be done. You know, you throw it on the grill cooking pan. None of this stuff that was made popular through, you know, elderly really was I into at that time. So if you had to choose a chef that at that point. So if anyone is a like, very few people, I feel like have understanding or a nerd ING out on shafts, particularly the lineage at this point in your life at shea TJ, what age twenty four who was who will your culinary heroes.