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Hatfield. Ladies and gentlemen, it's Nick the Giovanni.

0:17

When Gordon Ramsay is in your ear yelling

0:19

at you, stupid cow! I only got really

0:21

yelled at one time. I just remember the

0:24

way he started it was, you talk you

0:26

are the cook, a corpse. One

0:28

of our recent videos we trained a bunch of rats to

0:30

be able to cook because they are one of the smartest

0:32

species in the world. And we made Ratatouille with these rats

0:34

which was pretty cool. So you didn't run out on purpose,

0:37

I know that for a fact. That was probably the moment

0:39

in my life where I felt the most stupid. I

0:42

mean look I felt stupid a lot. Where's

0:45

the best pizza on the planet? In

0:47

your eyes currently. Currently for me it's

0:49

a... What you're saying

0:51

is offensive right now. Okay, so the chef that trained

0:53

Gordon actually is named Marco Pierre White. He's pretty intense.

0:56

Apparently he made Gordon cry and I think he said,

0:58

I did not make Gordon cry. That was his choice,

1:00

he chose to cry. Where

1:10

are you guys headed later by the way? Jimmy invited

1:12

us to go, well me, but we're going to bring

1:14

Mike anyways, to go

1:17

to, he's doing like a Halloween haunted house.

1:19

Like the little brother. No, he's actually my

1:22

big brother. No not since you had the kid. You

1:24

want to know really why he brings me along places? Tell

1:28

me. I

1:30

bring the boom, that's what

1:32

we do. We...

1:35

All right. I'm

1:37

sorry for that outburst. It's all right. Okay.

1:42

Hmm, have we started? Oh yeah, I think

1:44

so. I think so. I mean I guess we could probably

1:46

start on your cue. What

1:48

should I say? I think you just did it. Yeah, we're

1:51

started. Oh good. Yeah, I'll do an

1:53

intro for you. All right, this guy to my

1:55

right right here, ladies and gentlemen, this is Nick.

1:59

I don't think we started. What do you mean? Yeah,

2:01

we did. I know these are the best parts.

2:03

Everyone loves all. Yeah, but Nick, you're making me nervous. Oh,

2:05

why? I didn't do any. I know. It's the way you look,

2:07

bro. Oh, yeah, me too. Look at him. You're

2:10

a gorgeous human. That's better.

2:12

All right. Ladies and gentlemen, it's

2:14

Nick DiGiovanni. Hold

2:16

on. Did I say that right? DiGiovanni. Ladies

2:20

and gentlemen, ladies and gentlemen. Dude,

2:23

this just shut the podcast down. He's nervous.

2:25

We know we've just been doing this show

2:28

too long, bro. So many people have passed

2:30

us. We got it's over,

2:32

dude. If you're still watching, please just

2:34

hit that unsubscribe button. Please, please. Tap

2:36

out. If you permission it's over. It's

2:40

done. Ladies and gentlemen, it's Nick DiGiovanni.

2:42

Yeah. Thank you. This guy

2:44

to my right was on Forbes 30 under 30.

2:47

He was the youngest finalist in

2:50

MasterChef history. He's broken multiple

2:52

Guinness World Records with Gordon Ramsay, and

2:55

he's got a YouTube channel for cooking with

2:57

over 20 million subscribers on it. Dude, you're

2:59

amazing. Thank you. Yeah. Anything

3:02

to say about being amazing? I

3:05

got nothing. You also forgot some other stuff.

3:07

Oh, no. I just wanted

3:09

to qualify him a little bit. I kind

3:11

of just took the top few people don't

3:14

know you because the first time I met

3:16

you was was kind of recently. And super

3:18

recently in Mr. Beast's million dollar influencer box

3:20

challenge. Yep. And dude,

3:23

I was like, who is who is this good looking guy?

3:25

I hate him. Right. Because, you know, that's I get it.

3:27

That's the alpha coming out of me. I get it. I

3:29

was like, man. But then I started talking to you. And

3:32

I was like, Oh, I love him.

3:34

I love. Can I tell you something? I didn't know

3:36

that we'd get along either myself. Really? Then I met

3:38

you. I was like, I I've told so many people

3:40

now. I'm like, Logan's the nicest guy. Dude, I've been

3:42

bragging about you. When we got partnered up, I was

3:44

like, yes, dude. Kai

3:46

was upset. He wanted to be your teammate. I

3:49

did want to be Kai's teammate at one point, but I

3:51

thought Nick at the end, I thought in that

3:54

last challenge. It's funny because obviously if you haven't

3:56

seen the Mr. Beast video, that's crazy because 250

3:58

million views. But

4:01

we had made it very far. Final

4:03

eight, right? We slept over, so

4:05

we were there. We were there there. I mean,

4:08

we slept over, which was not fun. I had

4:10

a fitness tracker on zero minutes of sleep that

4:12

night. Oh, you just needed them all. Dude,

4:14

you were also the only one by the door. I felt

4:16

like you were guarding the whole group. Air conditioning. You

4:19

run hot? Yes. I put my room

4:21

60, 62. So air

4:23

conditioning right by the door. I was worried someone would wheel me

4:25

out during the night, but I was like, I got a risk.

4:27

That's cold? That's frigid, bro. Did

4:33

your parents allow you to touch a thermostat when you were

4:35

a kid? No, my dad was super intense about it, actually.

4:38

Was it a hot house or a cold house? It was

4:40

usually whatever you didn't want it to

4:42

be. Because you know what I mean? 100%

4:44

hot in the summer, cold in the winter. No, we were not supposed

4:47

to touch it. Got it. So when you get your own

4:49

place, now it's time to rebel. Now I just go for

4:51

it. I'm turning this into a meat locker. I

4:54

don't know about meat locker, but I just- Dude, 62 degrees.

4:56

That's cold. That's meat locker. But you know when you

4:58

said it, it's just like cooking like an oven, right?

5:00

When you set the oven to something and

5:03

then, well, this doesn't really make that much

5:05

sense. I'm just not even gonna go there. Everything

5:08

you do in life, you should relate it back to cooking.

5:11

I was like, I'm not gonna start this. It's

5:14

not gonna work. Yeah, but that box challenge was

5:16

really cool. Cause we got to meet a lot

5:18

of people that we just didn't know. And you

5:21

were one of them. I walked away thinking like,

5:23

dude, I'm glad I've fostered that relationship with

5:25

Nick, who I really enjoyed. I totally agree. It was a

5:27

lot of fun. Yeah, we started small talking. You

5:29

were telling me about tuna. I was like, this dude knows a

5:31

lot about tuna. Yeah, too much almost. No, no, no, no, no.

5:34

Cause you made whole videos about cutting a

5:36

really expensive tuna in Japan. Big

5:39

bluefin tuna. Bluefin, is

5:41

that old, is old toro the highest level

5:43

of tuna rating? So it's not about

5:45

the rating. It's different cuts in the tuna. Oh, it is.

5:48

That's different sex. See, I want to preface this before we

5:50

even start this part. As we

5:52

said earlier, normally these food conversations are limited. I get

5:54

about 15 seconds. And then it's gotta go back to

5:56

wrestling. You love food. I know you love food. I'm

5:59

obsessed with food, bro. And today I feel like

6:01

I have pretty good permission from

6:03

my boss and the Illuminati by

6:05

proxy to have these food

6:07

related conversations. So, okay, so what part

6:09

of the tuna is Otoro from? Well,

6:12

so the belly, right? So

6:14

a tuna has three different parts, Otoro,

6:16

Chutoro, and Akami is the lean tuna,

6:18

the bright, beautiful kind of reddish

6:21

color that you see. So

6:23

yeah, you have a taste for finer things,

6:25

huh? Otoro for sure. About what's it like

6:27

pay like $23 a piece for it. It's

6:30

expensive. But it's so worth it. Cause there's not so much of

6:32

it in the tuna. But yeah, and

6:34

a really nice big tuna, you'll have one cut

6:36

of that beautiful fatty.

6:39

Cause what it is is just like

6:41

Wagyu, it's like that perfect marble fat

6:43

in between intramuscular fat, right? Is what

6:45

happens in Wagyu. So it's like, this

6:47

actually helps explain it really well. So

6:49

Wagyu has intramuscular fat, which means fat

6:51

between the muscle. And that's why

6:53

there's spotted stuff between the little bits of

6:55

muscle in the Wagyu. Same idea with Otoro

6:57

and Chutoro. See, we could go

7:00

like disturbingly deep, which we're not going through. I actually

7:02

do want to dive into this tuna thing. I think

7:04

tuna's fascinating. So are we going to go all the

7:06

way to marbling score? Cause we can go to marbling

7:08

score if we... I mean, I think that might be

7:10

above what they grade. I think that's above his... Oh,

7:12

cause he tells me all about the marbling score. We

7:14

did, I got him a 12 in Vancouver. He

7:17

had the 12 Wagyu, yeah. No one's going

7:19

to know what we're talking about. Somebody will.

7:22

So technically it was

7:24

like an A6 Wagyu. You hear about A5 Wagyu? What

7:27

we had in Vancouver was like A6 he was saying. He

7:29

was kind of big up and it was... He's making that

7:31

up. It doesn't exist for sure. Yeah, I

7:33

spent $2,000 on a piece of meat. No, no, but it

7:35

was a 12. He brought the nose

7:37

print certificate. It was an actual 12, but A6

7:40

is not real. That's not a real thing. That's

7:42

not real. But you were diving into this tuna

7:44

and you were telling me how expensive tuna can

7:46

get in Japan and how they're so particular about

7:48

the type of tuna that hits some of their

7:51

market. It's really intense, right? Because even

7:53

the top tuna sellers, there's one guy called

7:55

the tuna king. Do you guys

7:57

need to close that or are you... It is kind of cold.

7:59

Well, he likes it. It's like 60, 62

8:02

and it's on its way down to 62. Is

8:04

it? No, you know, it's fine. I run hot as

8:07

well. This is too cold for you guys.

8:09

No, I love it. I'm just gonna sweat around. So there's

8:12

a guy called the tuna king in there and

8:14

I've gone to meet him a couple times and

8:16

he's like sort of the top dog in the

8:18

tuna, tuna purchasing space, but he picks who he

8:20

sells his tuna to. So if you

8:22

don't do good things with his tuna at your restaurant,

8:25

you're not buying his tuna and they have that once

8:28

annual auction. What was the highest tuna that ever sold?

8:30

It was like 2.3 million

8:32

or something like that. Yeah, yeah. Something crazy.

8:35

I don't know the exact number, but it

8:37

was that's the same price. Ironically about the

8:39

same price as the Otani home run ball.

8:41

Wow. What would you, which one would you

8:43

rather take a giant tuna or, or, uh, Otani

8:45

home run ball? Oh, I might take the tuna. No

8:48

way, Nick. No way. I might take the tuna. Anyways,

8:50

we started talking about this tuna. I was like, bro,

8:52

I like this kid. Then we just started shooting shit

8:55

and, uh, we got to

8:57

the, to the cooking challenge. You and I had somehow made

8:59

it into the final 10, which at that point is like

9:01

half odds, half strategy. And, uh, you

9:04

were like, yo, do you, do you want to team up?

9:06

And I'm like, I don't know, bro. Cause you know, Jimmy's

9:08

like, he's going to pin us against each other and people

9:10

thought I rigged the game. Cause you, the top chef ended

9:12

up as my partner for the cooking challenge. No, we were

9:14

just having fun in there and we wanted to team up.

9:16

I was so happy you were my partner. It was great.

9:18

Cause I got to see you do what

9:21

you do best. My element. I

9:23

realized quickly why you had 20 million

9:25

subscribers. And now dude, I was telling

9:27

you my algorithm, especially shorts, Nick D

9:29

Nick D. Wow. Yeah. Look at that.

9:33

Do you have a lot of beef in the

9:36

cooking world? Like, do you, are there, are there

9:38

chefs that you would want to take? There's a

9:40

lot of actual beef, like literal, the food, right?

9:42

But in terms of the beef, beef, terrible joke.

9:45

No, no, no, you guys just laugh. No, yeah. No,

9:47

I did. I did. I was

9:49

laughing on the inside. We'll cut it. Like it was funny. But

9:52

what do you mean? Like, like, okay. You

9:54

know, like for him, for example, you

9:57

know, he, he's like the alpha guy,

9:59

like somebody's. steps to him like, I'll beat

10:01

you up, right? For

10:03

you, like, is there like, do you see, do you

10:05

appreciate all other chefs work or is there somebody that

10:07

you're kind of like, damn bro, like if I went

10:09

head to head with him, I could beat him right

10:11

now? I think there's always going

10:14

to be competition in anything. I think competition is fantastic,

10:16

right? I'm not trying to give like the basic

10:18

political answer, but I do think it's one of those things that

10:20

makes you wake up just a little bit earlier. If you have

10:22

a couple of people out there that keep you on your toes

10:24

all the time. So yeah,

10:27

I'm sure there's a couple of people out there that, but

10:29

at the same time where I think we're really focused on

10:31

trying to grow, not past

10:33

the food space, but just like really

10:35

tried to do

10:38

all sorts of different things and not always just

10:40

super strictly food, right? And so that's why we

10:42

experiment with like kind of bigger ideas and bigger

10:44

videos now. Like we just, one

10:47

of our recent videos, we trained a

10:49

bunch of rats to be able to cook because they're

10:51

one of the smartest species in the world. And

10:54

we literally trained these rats to be able to

10:56

do different things. And we made Ratatouille with these

10:58

rats, which was pretty cool. And like that's not

11:00

cooking really, right? But it's like totally different and

11:02

it's fun. So I'm trying to break outside the

11:04

food space a little bit on that front or

11:07

the cooking space. I'm trying to break outside the cooking space a

11:09

little bit and go bigger. But

11:12

yeah, I think it's like,

11:15

there are definitely like names that come to mind

11:17

of like different competitors in this space, but I

11:19

think everyone's pretty respectful with each other. You

11:21

are obviously so successful at what you do. What

11:23

you do is also cool. You're like

11:25

six foot two and you're extremely good looking at

11:28

why you're so nice and not a douche. Mm-hmm.

11:32

Yep. Why do

11:34

you think? I don't know. You're a sweetheart.

11:37

Probably your upbringing? Yeah,

11:39

maybe. Yeah, my parents are

11:41

super strict and I have three brothers,

11:43

three younger brothers. So we all keep each other in

11:45

check a little bit because the first three, boom,

11:47

boom, boom, we're consecutive. And

11:50

this is in, you're from Boston originally. Grew up in

11:52

Rhode Island. Oh, sorry, sorry, from Providence and you live

11:54

in Boston now. So I grew up in a small,

11:56

you know, the smallest state in

11:59

the country. And so, you know,

12:01

probably that helps. It's quieter, it's like more low

12:03

key. But yeah, you know, I have a great,

12:06

I was lucky. I had a great family.

12:08

R.I. gets no respect, Rhode Island gets no

12:10

respect. Rhode Island's the best. Zero. Rhode Island's

12:12

the best. Do you ever hear, like, do

12:14

you ever hear the way Rogan talks about

12:16

like state, like he calls Connecticut the drive-thru

12:18

state, because you just, there's no reason to

12:20

stop. What do you call Rhode Island? It's

12:22

just so small. It is small, Nick. That's

12:25

fine. No, it is fine. Yeah. Yeah. Of course it's

12:27

fine. But it's like, you

12:29

know when you want a girl to think that

12:31

you're like hot, but she calls you cute. It's

12:33

just not really what you were going for. Do

12:35

you know what I'm saying? No. Of

12:39

course you don't, bro, because they call you

12:41

hot. Yeah, I'm sure,

12:43

yeah. But can I just say, I think, but

12:47

Rhode Island's the ocean state. We

12:49

just talked about tuna for a while. There's a lot of tuna

12:51

from Rhode Island. I guess maybe

12:53

more from Massachusetts, but it's a great, it's

12:55

a beautiful state. I don't mind

12:57

about, I don't mind it being small. If you

13:00

really wrapped your state, when you've gone to, isn't

13:02

Johnson and Wales in Rhode Island and you went

13:04

to CIA? I almost went to cooking school. I

13:06

didn't go to cooking school though. I did like

13:08

a little bootcamp there. Oh, got it. But I

13:10

just, I went to college and then I just.

13:13

See, that's what I'm really curious about, because

13:16

like cooking in general, there's

13:18

an art. It's an art. It's

13:20

an art. What you do is like artistic. It

13:23

involves all your senses, if you think about

13:25

it. Let's break it down.

13:27

Put it together. Let me put this together. Okay,

13:30

let's stop the senses for me and I'll tell

13:32

you where it happens. Okay, smell.

13:35

Smell, I mean, come on. You're smelling things all the

13:37

time. You want to make sure something's not getting burnt.

13:39

You know, that's easy. Touch, obviously, just

13:41

touching the food. You're feeling things all the time, moving

13:43

pans around. Sight. Sight, yeah. I've

13:47

cooked blindfolded before, but. You cooked blindfolded today

13:49

in your challenge. But it helps to have

13:51

sight. Taste. Taste

13:54

all the time. You're supposed to taste all throughout

13:56

cooking, of course. And then when you finish, that's

13:58

the best. And the last one, the abilities. Did

14:01

you see ghosts? I think, no, they

14:03

might've messed up. You might've been confused. What's the fifth

14:05

one? Hearing?

14:08

Oh, hearing, yeah. Explain yourself. How do you

14:11

hear it? I mean, being in the kitchen,

14:13

it's amazing. You can tell if

14:15

and when something's done sometimes, probably just by, I

14:17

mean, I can sort of almost feel it now

14:19

and hear it by just, if

14:22

I close my eyes, I can listen. And if something's

14:24

sizzling in a certain way, I'll

14:26

know if it's done. Also, here's a cool

14:28

thing. You know, the raindrop sounds in a

14:31

movie I heard are made with just sizzling

14:33

bacon in a pan. Have you ever

14:35

watched that before? How they do it? All

14:38

the sound effects are so interesting, how

14:41

they make it all. There's like behind the scenes stuff. Now, you

14:45

need all of those to cook, but

14:47

recently, I know we're all over

14:49

the place, but maybe it's fun. I don't know. Recently,

14:51

I tried one of those places where you take away

14:53

one of the senses while you eat. Blindfolded,

14:56

it's called, they call it like dining in

14:58

the dark. I haven't done this. It works.

15:00

It does. It really

15:03

does work. So you actually, they

15:05

actually blindfold you outside of the restaurant. And

15:08

they lead you to your seat. They don't

15:10

want you to have any kind of perception

15:13

or understanding or thought around what the space around you

15:15

is like whatsoever. That's crazy. So they lead you in,

15:17

if you have to pee, you raise your hand, they

15:19

bring you to the bathroom, then they take your blindfold

15:21

off, they come back, you knock, they grab you, they

15:23

come back. It really

15:26

does heighten your other

15:28

senses. When you take away one of those

15:30

senses, because I think it eliminates

15:32

some of that brain activity and it diverts it to

15:34

one of the other senses. If

15:38

you can't see for some reason, it's actually really

15:40

hard to tell what you're eating. Oh, that was

15:42

a problem. And when they gave us one of

15:44

the foods, they gave us was soup. You know

15:46

how hard it is to eat soup. Why

15:48

is that? I'm not a big soup fan. Really?

15:51

I bet you can make it. Sure. I

15:54

mean, soup is fun in the winter maybe once in a

15:56

while. Not gazpacho. It's

15:59

okay. I don't love gazpacho

16:01

either. I hate it, it's cold. Yeah, yeah,

16:03

yeah. I just find soup to be boring.

16:07

See, that's what I don't understand, Nick. You didn't

16:09

go to cooking school. No. So

16:11

how do you know how to cook so well? Well,

16:13

just same thing, family growing up, I was, we were,

16:16

so I had two great grandparents that I got

16:18

to know, two great grandmothers on my dad's side.

16:21

One passed away when she was 99, one passed away when she was

16:23

101. Oh my God. And the

16:25

one that lived to 101 cooked a lot and

16:27

really well. So I got to watch her a

16:29

bunch. And then I got to watch my dad's

16:31

mom who was also fantastic in the kitchen. And

16:34

then MasterChef after college. MasterChef

16:36

was crazy. MasterChef was crazy. Youngest

16:39

finalist in history. It was really

16:41

fun. Yeah? Were you

16:43

scared of Gordon Ramsay? When I went

16:45

in there a little bit, but also I

16:48

don't get really that nervous by meeting anybody. It doesn't

16:50

matter who it is. I'm just sort of like, you

16:52

know, because when you meet anybody, you guys know this,

16:54

you meet anybody and you're sometimes just like, you see

16:57

this huge personality online or on TV or whatever. And

16:59

then you meet them and you're like, oh, look, you

17:01

know, the six foot, he's just a six foot two

17:03

regular guy. There is truth

17:05

to that. But there are sometimes some people

17:07

like the Rizzler, for example, who like you

17:09

meet these people and it's just like, I

17:13

understand like why you are you. Or

17:15

a, you know, he's a hater. No,

17:17

I'm not a hater. I'm just, I'm

17:19

an appreciator of the opposing viewpoint. I'm

17:21

a fan of A.J. and Big Justin.

17:23

Yeah, bro. To me, two

17:25

people that actually bring the boom far

17:28

outweigh someone who in my eyes doesn't

17:30

bring, he doesn't bring the same level.

17:32

That's insane. Have you seen this? Bro, Jimmy Fallon was

17:34

just a guest on Rizzler's show. Whatever,

17:37

dude. In my day. And by the way, he does

17:39

bring the boom as well. Did the Rizzler come up?

17:41

Did the Rizzler come up at the same time? Yeah,

17:43

bro. Yeah, they're all in the club. Yeah, and he's

17:46

independent. He's an independent artist. I'm

17:48

just gonna let this play out. I didn't

17:50

want to interrupt. No, because I don't really

17:52

have anywhere to go with it. I just,

17:54

I just think about what A.J. and Big

17:56

Justin have done for the economy, for corporations

17:58

like Costco. Like what is the Rizzler's true?

18:00

economic effect then? Dude,

18:03

honestly, how dare you? How dare you? I'm

18:05

asking you a critical question. You're just providing

18:07

sentimental upsetness. Nah, bro, have you seen that

18:09

face? I met the Rizzler of

18:11

real life. I met the Rizzler of real life,

18:13

and the amount of aura that guy has is...

18:16

It's tangible. It affected everybody in the room. I

18:18

seen a tweet, I seen a tweet saying

18:20

like, I'm tired of these fake celebrities.

18:23

First off, what makes a real celebrity? I'm tired of

18:25

these fake celebrities taking over, and it was

18:28

a picture of like the Rizzler, and I'm like, man, you clearly never

18:30

met the Rizzler. He kind of reminds

18:32

me of Tony Soprano. Yeah. And

18:34

just like a strange... I have no opinion on this,

18:36

so... So, wait, you're

18:38

telling me, when Gordon Ramsay is

18:40

in your ear yelling at you, you

18:43

smell like... You smell like

18:45

wet bedsheets. Pretend... Yeah,

18:47

let's do that. You're an idiot sandwich. Pretend you're

18:49

him. Pretend you're him for a second. This beef

18:51

Wellington is horrible. You're horrible. You're a

18:53

horrible person. Your eyes, I wish you didn't have them.

18:56

Do you have a better British accent? Scottish.

18:58

Who taught you how to cook a

19:01

corpse? Fuck you,

19:03

mate. Okay. Bring it back

19:05

to the arsenal.

19:08

I don't know. What do they say?

19:10

Like, this porridge tastes like dog meat. I

19:12

think that your content itself, the words you

19:14

said were better, but your accent... All

19:17

right, give me the words. I

19:19

don't... There's something about his eyes. Your

19:22

eyes, mate. They're lying to all...

19:25

Now I'm... So

19:28

I only got really yelled at and reamed out one time.

19:30

And it was... I do remember it. I

19:35

just remember the way he started it was he said, you! And

19:38

he was standing on this balcony and he said it

19:40

like that. It was just very intense. And what had

19:42

happened was he had told everybody to stop cooking for

19:44

a second. And I didn't hear him because when

19:46

I cook, I get locked in sometimes. Right? We

19:49

were goofing around cooking and I was kind of

19:51

messing around more. When I cook, cook, I get

19:53

locked in. And I

19:55

was locked in. I wasn't paying attention. I didn't hear,

19:57

so I kept cooking. He stopped the whole

19:59

room. and he just must've yelled at me for probably a

20:01

minute. Maybe it was like a minute and a half. I

20:03

don't know. I got bright red, just kind

20:05

of stood there and looked at him for a while.

20:07

And then he stopped. And I think everyone just felt

20:09

bad for me. It was almost sort of like sad

20:12

because I was just like this little kid at the

20:14

time. How old were you? Well, I was old enough.

20:16

Like I was like old enough to get yelled at

20:18

certainly like 20, I

20:20

don't know, 22 maybe. Still

20:22

very young. Yeah, I was young because everyone else in

20:24

the room was probably over 35, 40, right? So

20:28

I was, yeah. What

20:30

were you getting reamed for? Just

20:33

not listening enough. Like he said, like I've

20:35

been telling you guys for X amount of

20:37

time, stop cooking. When I

20:39

tell you to stop cooking, you stop cooking all this stuff,

20:41

yelled at me for, and he just kind of put me

20:43

back in my place for a second. And then it kind

20:45

of cooled down. He explained what

20:47

he needed to explain, which probably took less time

20:49

than he actually spent yelling at me. And

20:51

then we kept cooking. But it was just

20:54

kind of like humiliating, right? Because for the rest of

20:56

the day, I had my tail between my legs and

20:58

I was just sort of like. Does he feel bad

21:00

now that you're like a internet cooking superstar? We

21:03

just passed him on YouTube. Like that's what

21:05

I'm saying. Two days ago. Like you essentially stunned

21:07

him. Congrats, dude. Well, and I'm only saying that

21:09

by the way, because we had a whole campaign,

21:11

like subscribe to catch Gordon, whatever. Which

21:14

was really cool. And it worked. Yeah, I mean, he knew

21:16

about it too. He mentioned it. I got to go back

21:18

and judge one of the episodes of MasterChef last season. He

21:20

mentioned it to me. And

21:22

he, I mean, he's cool. He's so cool. Well,

21:25

you've gotten to spend a lot of time with

21:27

him off the show. Cause you guys have done

21:29

a bunch of challenges together. Yeah, he's great. Is

21:31

there any, what's like something that no one would

21:33

ever suspect about him that you, that you know?

21:35

And you know what I think is super cool

21:37

that I will say is just like, it's the

21:39

classic case of somebody who he goes

21:41

around the room. He knows everybody's name. He asked how your

21:44

family is. He asked, you know, meeting

21:46

as many people as he meets, he might not remember

21:48

every single detail. I don't think it would be possible,

21:50

but he actually seems like he cares what he's hearing.

21:52

And when he's talking to you last time he came

21:55

and shot with us, he

21:57

walked in the room. I remember my camera guy went over to

21:59

try to mic him. I don't know, hold on for a second.

22:01

He just sat down on the counter and we must've talked for

22:03

like 20, 25 minutes, just like two

22:05

of us hanging out, talking, asking me how

22:07

I'm doing, how my parents doing, because he's

22:09

met them and my family and all that

22:11

stuff. And so he's just nice, he's a

22:13

cool guy. Wow. So a lot

22:15

of times when you meet, is

22:18

it kind of similar to, not to

22:20

compare the two, but like meeting Logan and having like a

22:22

completely different like idea based off of what people say about

22:24

them. And then you meet him and you're like, wow, he

22:26

actually is a really... Yeah, I mean,

22:28

if I'm being totally honest with you guys, I

22:30

thought I would like Logan probably less than I

22:33

thought I would like Gordon Ramsay, because you just

22:35

like, you have a lot of stuff that people

22:37

go after you online. And I don't

22:39

believe everything I see on the internet. Unlike I think

22:41

a lot of people in the world, they

22:44

just see anything and they're like, oh, that happened, right?

22:46

And I think we know like a lot of the

22:48

time it comes out that something may have not happened

22:50

or just someone made something up, right? But I mean,

22:52

the internet's a tough place to live as you guys

22:54

know, right? But I

22:56

think, yeah, I think Gordon, I just thought was

22:59

gonna be a little bit meaner in real life

23:01

and he just was not mean at all. There's

23:03

a lot of like nuance to this stuff. And

23:05

then once you factor in like the entertainment content

23:07

side of things, like entertainment is entertainment and sometimes

23:09

like being mean, especially on a chef show is

23:12

amazing. I also think it's so

23:14

cool that you're probably the most successful,

23:16

like whatever that means person to come

23:18

off of MasterChef and you did

23:21

it with this internet uprising. Because

23:23

you have this passion, this artistry

23:25

of cooking that you like, and then you

23:27

turn it into content. But when did that

23:29

journey start? Because you've got to

23:31

be one of the biggest cooking channels on YouTube. Yeah,

23:35

I think, yeah, that's our next goal is

23:37

we're gonna try to just, for fun, just

23:39

try to get this world record most subscribed.

23:41

I think the most subscribed channel has like

23:43

30 million. Whoa, what's his intro? It's

23:46

an ASMR channel. Where's that? Is that on? I

23:48

think it might be him. Zach Choi. Yeah, yeah.

23:50

I don't know him, but I think it might

23:53

be his channel. I mean, he's great. He's fantastic

23:55

as well. Yeah, yeah, yeah. The videos are cool,

23:57

but I think, It

24:00

was probably just a little bit after MasterChef. I

24:02

was back in Boston, experimenting,

24:05

TikTok blew up. TikTok, not for me, I'm just

24:08

saying TikTok went crazy as a platform. And

24:10

then I just started making fun videos

24:12

on there. And then it just kind of rolled into

24:14

something bigger that you just, I'm sure you guys get

24:16

it, right? When you start making videos, there's

24:18

like an art to it that you kind of fall in

24:21

love with eventually. And it becomes like, I don't

24:23

know about you, maybe you guys are, you were-

24:25

Oh, he does, I mean, my, what? Do you

24:28

love the art of making content? Every time I

24:30

talk to you, you're just complaining about it. Okay,

24:32

well, I'll explain. So outside, this is, I love

24:34

this, right? And I do a show on

24:37

YouTube called The Night Shift, which has had varying levels of

24:39

success over the years. In

24:41

my eyes, if you don't evolve, you'll

24:43

eventually look at the craft as mundane. At first,

24:45

yeah, for sure. When I first started doing them,

24:48

now I feel almost obligated to my audience, which

24:50

I don't have a problem with, but

24:52

you do need to evolve the craft. The thing I really

24:54

wanted to ask you about on your side is, whenever

24:57

I talk to people that want to

24:59

be creators, the

25:01

thing I always tell them, but which also ends up

25:03

being the biggest risk, because listen, there's a bunch of

25:06

cheat codes out there. If you want to blow up

25:08

right now, go say some fucked up shit. Go talk

25:10

about politics, talk about religion, make fun of somebody, say

25:12

some messed up stuff. You can get a bunch of

25:14

hours easy, right? But to

25:17

truly go into

25:19

a niche space and truly dedicate

25:21

yourself to it completely, especially a space as a

25:23

man, especially a space to

25:25

cooking, right? There's

25:27

a little bit of risk there. When

25:29

you first started making your videos, were they

25:32

100% focused on food the entire time since

25:34

the get? Since the start, yeah. Got it.

25:36

It was cooking. Yeah, but it more from

25:39

basic simple cooking all the way into these

25:42

bigger crazier ideas. The

25:44

way I've always looked at it with the niche thing is with

25:47

the overall stuff and general

25:50

stuff, you can have

25:52

a pretty solid audience. You do this, you do that, and

25:54

it kind of goes with you. With the niche stuff, you're

25:57

either gonna fail or you're gonna be the biggest thing in

25:59

the world. Totally. You know what I'm saying? Like it's kind

26:01

of one or the other, but. It's tough. I'm

26:03

sure you had a video that popped off that

26:06

kind of. Early. Yeah, skyrocketed your career. Yeah, we

26:08

had one that was making chocolate from scratch. Like

26:10

fresh, I started with fresh cacao pods, the fruit.

26:12

And I'm sure you guys now have seen that

26:15

online, maybe at some point, but at first no

26:17

one had seen that online. It was not, just

26:19

it wasn't really done. And then we

26:21

got these pods, which are really hard to get. Ecuador

26:24

is probably the number one go-to place

26:26

to get cacao. We got these pods,

26:28

we made chocolate. I kind of made it like in

26:30

a sort of hacky way. And it was filmed horribly because

26:33

I didn't understand how to use my camera and the lighting

26:35

and all this stuff, but it worked and it was cool

26:37

and it was intriguing. And then after that, it just, you

26:39

know, I just saw a little

26:41

success there and it was just so much fun. And I

26:43

just, I think every day after that for like a year,

26:46

I must've made it at least one video. That's

26:48

how you have to do it. Definitely. Just

26:51

keep, yeah, yeah, you just put in the reps essentially.

26:53

Yeah. But you're a relatively

26:55

like new, like creator, correct?

26:58

Like four years now, maybe. Bro, that's insane.

27:01

That's the amount of success you've reached in

27:03

four years is wild. Yeah, it's a lot

27:05

of subs. Have you been pleased or disappointed

27:07

at all by anything involving this YouTube life?

27:10

It's stressful for sure. I mean, we have an

27:12

awesome team. It's a very small team.

27:14

I saw a video a while back where you were

27:16

telling that some guy that you have

27:18

a super small team. I remember you went like that with your

27:20

fingers and said, we're locked. No, they're here. Yeah.

27:23

They're literally here plus manager, Jeff. That's

27:25

it. Yeah, I remember you said that. And I

27:28

thought that was cool because it's just the same way that I

27:30

am is like we have a nice small core team. I get

27:32

really sort of bothered when there's a bunch of people spread all

27:34

over the place and it's just sort of a mess. And you

27:36

need to trust like this small group of people and

27:38

then all be on the same page. And then

27:41

I think once you have a team so big that you

27:43

start not knowing people's names or you like, you just don't,

27:45

then it's like, it's just, it's hard

27:47

to tie it all together, right? So I

27:50

like having a small team, but

27:52

YouTube is stressful. I'm definitely just every day

27:54

that goes by more and more and more

27:56

and more stressed. What's your output? How often

27:58

your cadence? Well, we put

28:00

long videos out every two weeks, but it's, you know,

28:02

a lot of them now would take four days to

28:05

shoot or like this upcoming video we're doing, we're traveling

28:07

to six different places around

28:09

the world, Hong Kong, Mumbai, Dubai,

28:13

like I think New York, and then we

28:15

went to Copenhagen. Like it's just crazy. For

28:17

one video? For one video. And

28:19

that's insane. And that one's not out yet? No,

28:22

but it's just visiting all these craziest restaurants all around

28:24

the world. Where did you go in Copenhagen? Alchemist.

28:27

You went? Yeah, I was crazy. I've

28:30

done the experience not Copenhagen, but they did

28:32

a pop-up, a $10,000 plate pop-up

28:34

at the Super Bowl. Yeah, I didn't spend that much. Well,

28:38

I mean, first of all, you can get

28:40

into Alchemist. People can't get

28:42

into Alchemist. It's not a reservation

28:45

that you can make. That's why we went. It

28:47

sells out in three seconds. It's insane. Guess how

28:49

long the meal took. How long? Guess. Take a

28:51

guess, Logan. I guess a week?

28:53

For dinner. No, no, no, for dinner. Oh,

28:55

two hours? For dinner. Four hours?

28:58

A week? That was your guess? It's a long

29:01

dinner. Never had a week-long supper. I don't know what if

29:03

they were... I don't know what if they were prepared. Eight

29:05

hours. So you just sat there for

29:07

eight hours? Full eight hours. 5.45 p.m. to 1.40. Craziest

29:10

thing that they gave you. I

29:15

ate a butterfly. Same. The freeze-dried

29:17

butterfly scared the shit out

29:19

of me. Rabbit tartar. I didn't

29:22

know. Rabbit sashimi, raw rabbit.

29:26

This is wild. Did they give you that

29:28

backlit cream that

29:31

you scraped off with a cracker and it had

29:33

a backlight to it? Oh, yeah, yeah, yeah, that

29:35

was good. Yeah, yeah, yeah. Also,

29:37

they gave us a glow-in-the-dark drink, which was pretty

29:39

cool. They turned off all the lights

29:42

and then there was this glow-in-the-dark drink. That was pretty

29:44

sweet. Honestly, it was crazy. 50 courses, eight hours. Tell

29:46

them what movie is based on

29:48

the outcome. Is it the menu? Yeah.

29:50

No way. So anybody who's seen the... Honestly,

29:53

it was just kind of creepy. Even standing outside, it was

29:55

kind of creepy. And then there's like this one moment where

29:58

you go into a room and there's... And there's just this

30:00

girl sitting there and she doesn't say any words and she's

30:02

kind of dancing around and like looking at you. And

30:05

then she all of a sudden has a bucket of paint

30:07

and she just like takes the brush and just eats

30:09

the paint. And you're like, what the hell is going on

30:11

right now? And then she gives you a bucket of paint

30:13

and it's edible. And you just paint the walls and like

30:15

have fun for like- Was the

30:17

environment there immersive, the restaurant? Cause when I

30:20

went, they had like screens everywhere that Geisha

30:22

is like, it was real, but the butterflies-

30:24

It blew my mind. I had trouble with.

30:26

But oh no, I had no problem. I'll

30:28

try anything like that. Any food, I will

30:31

try it once. I'll try it once. It

30:33

blew my mind, but anyway, it just, yeah.

30:35

Do you have a favorite restaurant? In the

30:37

world? Yeah. My favorite restaurants are

30:39

the ones that are just like, genuinely just

30:41

the ones that are not fancy. I

30:44

like to eat pretty quickly too. Like go in, have a

30:46

great meal, have some fun, and then get out. Like I

30:48

don't like sitting there for too, too crazy long. As

30:52

I've grown older and matured, that's what I prefer.

30:54

So you don't like the gastro stuff? I

30:57

just don't like super long meals. I

30:59

don't love them either. Because do you remember where you went

31:01

in Dubai? We haven't gone

31:03

yet. It's Asiano, it's like in the aquarium. Because

31:06

there's a place there called Tresson Studios as well,

31:08

which is number 11 right now in

31:10

the top 50. It's an Indian

31:12

inspired menu, but

31:15

and it's phenomenal, absolutely phenomenal. So

31:17

me going to Alchemist is more

31:19

on, me going to Alchemist is

31:21

for my subscribers. Like that's because I

31:24

know it's going to be crazy for the video. I

31:26

would not go myself for an eight hour or six

31:28

hour, whatever it takes if you're just eating really fast

31:30

meal. I wouldn't do it. So gun your

31:32

head right now. Favorite restaurant?

31:35

Or even what food are you going to eat? Hey, guess

31:37

what? You're going to the afterlife today buddy, with the Rizzler.

31:39

Probably some real, I don't even know who that is. You

31:41

have to go with it. Who's the Rizzler? He

31:44

was the guy we talked about earlier, Ora, a lot of

31:46

Ora. I don't know who it is. Jimmy Fallon just did

31:48

his show. Show him, show him the thing. Okay. Well,

31:50

he does this. Scratches

31:53

his chin. And he's

31:55

famous for it. Yeah. Yeah. Yeah. Wow. Good

31:58

for him. Full of food. I

32:01

just grew up in New England, so just

32:03

like nice crudo, maybe some raw oysters, some

32:06

good fish, like some raw fish, sashimi, probably

32:09

just some fresh, good seafood, maybe clam

32:11

chowder, like a nice, simple seafood. I

32:13

love oysters, but I have to be

32:15

honest with you. Okay. The

32:17

thought that like they're

32:19

pretty much hit or miss is a little

32:21

scary. What does that mean? Like,

32:23

man, you have to be honest, bro. If you

32:26

order oysters, there's a 33% chance

32:29

that they're not gonna be good and taste too fishy. What's better

32:32

where you go, right? No. You gotta know

32:34

where to order them. But I don't know, I

32:36

just, like, I like oysters. Don't go to a

32:38

random restaurant where they just have one type of

32:40

oysters on the menu and order those oysters because

32:42

that's not what they're focused on. That's not a

32:44

specialty. They just have that on the menu to

32:46

have them. Go to a seafood place, go to

32:48

a place that has three or four different types

32:50

of oysters and you could try them out and

32:52

they have someone in the back that knows how

32:54

to shuck them and they're keeping

32:56

them on ice when they put them out. Yeah,

32:59

I mean, I don't order oysters unless

33:01

I'm at a place where I know they're gonna be good

33:03

because A, I don't wanna get sick and

33:05

they might not be storing them right. And B, if

33:07

they're not selling them fast and all the time, then

33:09

they're not turning over a lot of oysters and then

33:11

you might get some old oysters. Some not fresh. Are

33:13

you, do you know what, if you prefer East Coast

33:15

or West Coast? I really like

33:17

like Kumamoto's. They're super cucumber-y kind of.

33:21

I think Japan and, I like

33:23

the small ones. I like the small ones. Why

33:25

does Japan produce so much quality

33:27

product? They are just. They're

33:30

just masters of their craft when it comes to seafood. And

33:32

I think they just happen to be in a place that

33:34

has some really nice fresh seafood. If you look at the

33:36

whole coast of the West Coast and then Japan, that whole

33:38

kind of area that is just. Have you spent a lot

33:40

of time, have you spent time there? Yeah, yeah,

33:43

yeah. I mean, we've gotten to travel so much for

33:45

food because food, so you have to go around the

33:47

world to try different foods. So we've gotten to go

33:49

all over the place. I wanted to ask you, when

33:51

you're traveling, I'm sure you're running into esteemed

33:54

chefs often. I

33:57

would call them your peers, but do they

33:59

ever look like you're traveling? Look at you with a

34:01

stigma like, oh, that's the YouTube chef. He

34:04

doesn't run a kitchen. He doesn't have

34:06

his own restaurant. He makes YouTube videos

34:08

about cooking. I'm a real cook. I

34:11

don't know what they say behind closed doors, but I think

34:13

that I would have thought that they would be like that,

34:15

but I don't think that they're like that. I think everyone

34:17

knows that the times are changing and that everyone's super open

34:19

and nice about

34:22

new people coming to the space. And I think

34:24

they know it leads to more creativity. And hey, I mean,

34:26

we make videos at some of their restaurants and then people

34:28

hopefully go to the restaurant. So

34:31

I think there's definitely a nice

34:33

relationship there, I think. Do you

34:35

ever wanna open up a restaurant of your own? I would

34:37

love to someday. If I find the right partner and the

34:39

right people, I would love to start one in Boston and

34:41

then spread out from there, but- Dude, you have to. It's

34:43

not the top of my list right now, but I would

34:45

love to. Do you like Smash burgers?

34:48

I love them. Because I mean, he's

34:50

got a sick Smash burger and a restaurant.

34:52

Okay, then I would love to try one.

34:54

Dude, it's called 10 10

34:57

Burger because he has a

34:59

burger review channel. Well, he rates burgers

35:01

on his channel. It's

35:03

actually, I would say, the most popular

35:06

burger review on the internet.

35:08

I've definitely seen some burger reviews. You

35:10

definitely have. And he's eaten burgers all

35:13

over the world. And so he decided to make

35:15

his own burger and he calls it a 10

35:17

out of 10. And it's like, bro, it's not

35:19

a 10, it's like a 9.8. Right,

35:21

yeah, which I'm fine. But it's great. It's

35:23

a great burger, I found. Yeah, I found a chef in LA.

35:27

He not only understands the process of

35:29

making Smash burgers but how to teach it, Chef Jackson.

35:32

So his whole role before joining the company

35:34

was teaching other places how to make Smash

35:36

burgers. So you brought up Gotham and Gotham

35:38

in New York is top, top

35:40

tier Smash burger. I call that a very

35:42

solid 9.5. I'm

35:45

just interested to see where

35:47

the Smash industry goes and that

35:49

concept goes, because you kind of

35:51

saw it with chicken. It popped

35:53

up with Kane's and Dave's Hot.

35:56

Now Kane's and Dave's

35:58

Hot made an... for

36:00

themselves in the industry and like took over

36:02

a big enough spot that they're doing billions

36:04

of dollars in annual revenue. That's insane. Like

36:07

really, like Keynes is going crazy, right? I

36:10

just haven't seen anyone do it in the

36:12

smash face. And then the next question is

36:14

what's next? Like what's gonna be the next

36:16

food to become like that social media viral

36:18

food? That's a good question. If

36:20

I knew the answer to that, you should

36:22

think about it. Or you could just, or you can

36:24

just market make it because you have such a big

36:27

audience. You just decide what you want it to be

36:29

and make it that. That's right. The problem is honestly,

36:31

I just it's not my expertise. I'd need to find

36:33

someone of course, right? Because you saw like you can

36:35

see what happens if you really try to blow something

36:37

up huge, right? It's just hard to

36:39

keep the quality and I mean

36:41

I have to be careful. I want to

36:43

be careful about that for sure. I can make a we

36:46

could drop everything right now go to the kitchen back

36:48

there and I can make a really good smash burger,

36:50

whatever you want. But obviously if I then tried to

36:52

just sort of scale it more widespread, it's hard. That's

36:54

I don't know how to do that. What

36:56

percentage of the time are you cooking for work?

37:00

Versus cooking for leisure. Unfortunately, probably 98

37:02

to 99% work. No

37:05

way. And I used to have I

37:08

used to be a lot more fun in a

37:10

different way, right? In college, I worked at a

37:12

restaurant right up the road from my dorm. So

37:14

I would finish

37:16

class on I actually would would

37:18

kind of organize my classes around it and I would

37:20

finish up class and then you

37:22

know, I'd show up at maybe two o'clock. I'd be

37:24

prepping until maybe six. It would open up and then

37:27

boom boom boom boom all the way to midnight. And

37:29

I just cook and have so much fun. It was

37:31

the best and this was in your school aware at

37:33

this point at Harvard over at Harvard. Yeah. Did

37:36

you already know the answer? I mean, I did.

37:38

I'm not sure the audience did. Okay, that's great.

37:40

But I like how that you just toss that

37:42

in there, you know, yeah, you created a food

37:44

major there. I did. Yeah, that's

37:46

insane because I really wanted to keep doing stuff

37:48

with food. And I just there were

37:50

40 there were 49 majors and

37:53

I didn't like

37:55

any of them. So I just I there was

37:57

one that was you could create a special one.

37:59

And I got all these professors to help me

38:01

out. and it took like two years to make,

38:03

but I finally, because it was hard to prove

38:05

to Harvard that they didn't have something that would

38:07

work for me. You know what I mean? Yeah.

38:09

They make it really- Food and climate. Yeah. What's

38:12

the relationship between food and climate? Well, I mean,

38:14

that's a really important relationship. It's like one of

38:16

the biggest things that impacts climate change, right? Is

38:18

a bunch of things that relate

38:20

to creating food and then a bunch of, a

38:23

big part of it is the food waste. And then it's

38:25

just kind of an endless cycle of just- His

38:27

sister and his brother-in-law came over to the place we're

38:30

staying at right now and they

38:33

told us that they didn't eat red meat. And

38:36

I said, why? And they said, well, you know,

38:38

for the animals and also for the environment, climate.

38:41

And they said it's because the cows are farting and methane.

38:44

Methane. And I know about this, but I

38:46

didn't realize that like two people not eating red

38:48

meat would potentially like fix that. Well, it's not

38:50

two people. It's supposed to be part of a-

38:53

It's certainly, I know, just like, you know, humans

38:55

have been around for 200,000 years and

38:57

we've eaten red meat the entire time. So

39:00

what about now makes people think that not

39:02

eating red meat will help the environment anyways.

39:04

Well, cause cows are farting. No, well, for

39:06

the- I wanna ask the guy with the

39:08

harvest for fucking time. I think you're maybe

39:10

missing the point a little bit. I'm definitely

39:13

missing the point. I don't think I understand.

39:15

Red meat's great. I love wagyu. Yeah,

39:18

yeah, red meat's nice. I like red meat as

39:20

well, but it's just more of the fact that

39:22

it just creates a lot of emissions to make

39:24

meat. But I'm never gonna be someone to go

39:26

and tell people to stop eating. By the way,

39:28

they didn't tell me, they didn't preach. I

39:31

was so curious cause like, dude,

39:33

I love red meat. I

39:35

love red meat. The reason why it's probably

39:37

worked for X amount of years, but might

39:39

not as much now is because of how

39:41

many people are on the planet. And

39:44

we're like, the

39:46

production of beef has

39:48

become a mass production event where we're

39:51

like literally farming cattle. And

39:53

by the way, this is coming from someone who needs to

39:55

do so to produce enough meat for the burger. So

39:58

I'm not knocking it whatsoever. I'm just- telling you

40:00

that's where all the farts are coming from. You

40:03

know what I'm saying? Especially if you get like a good

40:06

corn fed fart because in

40:08

England, for example, they require you to

40:11

use grass fed beef. And I don't

40:13

like the finish on it as much.

40:15

I didn't know that. That's interesting. I

40:17

like a grain fed thin, grain fed

40:19

through because this is technical. Yeah. Anyways,

40:22

okay. So the relationship between food

40:24

and climate. So that's one. So

40:27

beef, but I'm sure like how,

40:30

talk to me about the weight. The weight is a huge part. What's

40:33

that? The estimates say what we waste

40:35

about, I mean, people are always gonna argue what's

40:37

the right number, but about a third of the

40:40

food that we create may be wasted, which

40:42

is a lot. Think about it. I

40:45

did. A third of all the food. I put a

40:47

shrimp in the trash can today that I didn't use. Is

40:50

that what we're talking about? Like am I the problem? I am. I

40:53

just pulled a small piece of shrimp that was stuck in

40:55

between my teeth out of my mouth. Is

40:57

that for- No, wait. Asshole.

40:59

You might be the problem. Pick it

41:01

up. Eat it. I

41:04

can't find it. You might be the problem. Damn.

41:06

So I'm used to being

41:09

the problem, I feel like. Why is food

41:11

waste such

41:14

an issue? Is it because- Well, think about it. You

41:16

just create all this food and then it gets thrown

41:18

away and then you make

41:20

it again. So the waste is on the production

41:23

side. You're not talking about- No, no, it's a

41:25

mix for sure. Like there's gonna be a nice

41:27

spread. I don't know the breakdown of it honestly,

41:29

but I probably did in college, but it's

41:31

a mix. Like I'm sure there's a bunch wasted on the

41:34

backend for consumers at restaurants and at

41:36

home and everything like that. But then also along

41:38

the process, throughout the whole supply chain, there's just

41:40

things being wasted the whole way. Farmers have to

41:42

throw out tons of their crop because maybe it

41:45

didn't get bought or it just, it's a whole

41:47

mix of the whole A to Z. And

41:50

what do you, and so the main thing

41:52

that you're trying to prevent or

41:54

at least discuss preventing in this

41:57

program is impact on climate. Yeah,

42:00

is impact climate change or? I

42:03

was just studying it to learn more about myself, honestly.

42:05

And I was just studying it to

42:07

learn more about it myself. And

42:09

it was an academic enough subject that

42:12

they would accept my concentration. So I mean, self-

42:14

So you don't care about the environment. I do.

42:17

At all. I was gonna say selfishly,

42:19

I cared more. Selfishly, I cared more about the

42:21

food, honestly. That's what I wanted to do. I

42:23

wanted to study food and stuff with cooking, but

42:25

also I was genuinely interested and intrigued by the

42:27

environmental side of it. So I thought that was,

42:30

but you know. And then now I wanted

42:32

to kind of keep that trend. So we have like a,

42:35

at the start of everything I told myself, I would

42:37

never do merch. Cause I just, I kind of like

42:39

to just be different where I can. And I feel

42:41

like everyone has merch, but we created a merch company

42:43

like earlier this year where we donate 10 meals per

42:45

item sold. And that's just like a simple,

42:48

fun way to just, you know, like there's little

42:50

facts if you want to read them there and all that kind of

42:52

thing. And then it's kind of a fun

42:54

way to just get people- It's pretty successful, right? It's

42:56

good. It's really, it's nice. Potato? Yeah.

43:00

It's like a silly name. How many meals have you guys donated? In

43:03

the hundreds of thousands. That's awesome. It's new, obviously.

43:05

We're starting out with it, but it's a lot.

43:07

It's good. Yeah, that's awesome. That's so

43:09

cool, man. Yeah. I

43:11

feel like, I feel like if you want to really

43:13

call yourself a YouTuber, you have to, you got to

43:16

go through the merch compound at least once. I thought

43:18

I never would though. But this is fun because it's

43:20

a good thing. Give them back. Yeah, it's a good

43:22

thing. Probably makes you feel good. It's great. Yeah.

43:25

It's crazy to hear that you aren't like cooking for yourself or your

43:27

girl that much. It's really a bummer. What are you eating? For

43:31

a country. I order out. I order. I

43:34

order out a lot. I really do. And also

43:36

I have restaurants in Boston that like, cause I

43:38

do travel a lot. So it's nice when I

43:40

go home to just like go to dinner with

43:42

like some friends or just checking back at a

43:44

restaurant and see the chef and hang out and

43:46

mess around there. So I love that, but also

43:48

I do, I do, do take out quite a

43:50

bit. Are you, okay, let me ask you

43:52

this. I'm tired at the end of the day. What do

43:54

you get? We

43:56

just cooked, right? We just cooked for what? Let's

43:58

call it three hours, right? Three and a half

44:00

hours, it's tiring. Your

44:03

legs get tired at the end, your brain gets

44:05

a little bit tired depending, I mean, are you

44:08

a little tired from it or no? I am,

44:10

I totally hear you. I hear you, it's just

44:12

like- It's hot. I love good

44:14

food. And like if someone around me knows

44:16

how to make good food and likes to

44:18

do it, the quality

44:20

of my life really increases. Like my

44:22

fiance plays that role in my life.

44:25

I found out she could cook really

44:28

well after I got engaged to her. It

44:30

was probably the best bonus any man could ask

44:33

for. She had hinted at it

44:35

and then she started, but dude, I'm

44:37

so grateful for it because she provides

44:39

for the family in a way that

44:41

I couldn't. Once in a while, if

44:44

I'm in the mood to cook especially, and I'm just like,

44:47

hey, do you want me to make some dinner tonight? I'll

44:49

whip out some, like the last

44:51

thing I think I made for my girlfriend was like a, it

44:54

was a sort of a Thai curry soup.

44:57

It had mushrooms. It was a super silky

44:59

smooth soup. It had mushrooms.

45:03

I had toasted pine nuts and blended those up in there.

45:06

There were peppers, garlic, all that kind of, some

45:08

Thai curry paste. And then I topped it off

45:10

with these homemade croutons and some toasted pumpkin seeds.

45:12

And it was actually really good soup, and

45:16

I just was in the mood that day. I got home and I

45:18

was like, you know what? I kind of want to cook today. And

45:20

I cooked that, but it doesn't happen that often. I'm

45:23

glad that your girl doesn't just like you

45:25

for your cooking, sounds like. Yeah,

45:28

I hope not. She likes you for

45:30

your Postmates. Yeah, yeah, yeah. All

45:32

the takeout orders, yeah. When you go out to

45:34

dinner, are you drinking? Do you drink it often?

45:36

Not often, no. Do you? Yeah, often.

45:39

I don't, I don't. I didn't even

45:41

really, I didn't really, I think really the first time

45:44

I also, I

45:46

was always a goody two shoes. I

45:48

told you, I think the first time

45:51

I really drank was like after

45:53

senior year of high school. Yeah.

45:57

On the East Coast, that's late. That was me as well. Yeah,

46:00

but then something happened where just like, I

46:03

actually, I hate drinking, but

46:05

I like being tipsy. I

46:08

don't like any alcohol,

46:10

like except espresso martinis, which

46:13

I adore, but besides those, man,

46:16

like the taste of alcohol, it really is just like

46:18

poison. And the after effect is- I

46:20

don't love it, but I do once in a while

46:22

for sure, but not often, not often, but it can

46:24

make a dinner fun. Okay,

46:26

so I'm trying to gauge you, man. Like what

46:28

vices do you have? Come

46:31

on, you gotta like sports. Yeah. You gamble? Sports I

46:33

like. No, I don't gamble. No, you

46:35

guys like sports? I like sports gambling. I

46:38

just do, that's my advice. I'm in Boston, so you

46:40

kind of have to like sports to- Well,

46:43

yeah, if you're in Boston, you also should like sports gambling,

46:45

I'm sorry. That's kind of a part of your economy there.

46:48

You actually- Yeah, I just don't- It really

46:50

is. Wait, where do

46:52

you, when you, okay, just really quick. I'm off the

46:54

hook, bro. I have to. I think my vices travel.

46:57

That would be my vices. No, that's no, but it

46:59

is. I think travel and

47:01

food, like I'll go, I

47:04

almost become blind sometimes on a menu to like, to

47:06

like, you know, I'll care about how a lot of

47:08

things cost in regular life. And then on a menu,

47:10

if I'm just like, if that thing looks really, really

47:12

good and I want to try it, it's like, I'm

47:15

just going to try it. And maybe I'll learn something

47:17

from it. I don't care. How much movement we talking

47:19

about? Cause I'm a mover too. He'll tell

47:21

you. Movement on- How often like moving around the

47:24

corner flying. How many flights? I'm gonna do 120

47:26

this year. I'll probably be

47:28

right around the same. Yeah. Okay. Probably

47:30

a few less. I'm going to say closer to

47:33

a hundred. Where's your favorite place that you visited?

47:37

Ever. Yeah. I

47:41

know that's such a hard superlative, but like, or give

47:43

me a couple. A couple.

47:46

Yeah. I mean, definitely, definitely

47:49

the top one I will say that comes to mind is Japan. I

47:52

really do love it. I like the culture of the

47:54

people. Like it just, the food is fantastic. And like

47:56

I said, their masters of their craft and they can

47:58

become really good at anything. They have one of the

48:00

best pizza restaurants in the world this year. And that's

48:02

just crazy, right? That's cool. So I do like it

48:05

there. I love

48:07

New England, like the East Coast. I like home a

48:09

lot. Well, I can't count

48:12

that as a travel. No, I know that's not so much of a

48:14

travel. Mexico, I think

48:16

has some of the best food in the world.

48:18

Come on. I love Mexico. That's gotta be my

48:20

favorite food. Fantastic food. It's just unbelievable. Did you

48:22

do Singapore? You

48:25

did, right? I have not been to Singapore. So

48:27

I was just there last month and

48:29

they're notorious for having some of

48:32

the cheapest Michelin food carts. Yeah,

48:36

they're called Hawkers. So they're

48:38

like little food halls. And

48:40

I tried this Malaysian dish

48:43

there. Was it amazing? Nasi

48:45

Lamak. It was incredible. Awesome.

48:47

Yeah, Singapore School. But I think my favorite place is

48:49

actually if you would like to go there, I'd love

48:52

to connect you with Finland. So

48:54

I've been to Iceland now,

48:56

which I love. Amazing. And

48:59

I've also been now just to Copenhagen, which

49:01

was also really cool. Very short. See, that's

49:03

a good example of travel, like 24 hours

49:05

there and we left, right? But I

49:08

really wanna go through the rest of it, Sweden. So

49:11

Finland, if you go up to Lapland,

49:13

which is inside proper, inside

49:15

the Arctic Circle, you've done Oslo, she's

49:18

been out there. Bro, like

49:20

stuff that you didn't even, first of all,

49:22

the seafood, like Norwegian crab,

49:24

that type of stuff, which you'll love, but

49:26

also just like stuff I didn't really know

49:28

existed. I knew reindeer

49:30

existed kind of, but the idea

49:32

that they were just running around and would come and

49:34

hang out with you and huddle with you and stuff,

49:37

but then you would have to eat them because

49:40

there's not a lot of other meat there. Yeah, you kind

49:42

of, yeah, sorry about that last part. Beautiful.

49:46

Finland, it's very untapped

49:48

wilderness. Yeah. That's

49:51

like my kind of- I would love to go there.

49:53

I would love to go there. When you're eating a

49:55

dish at a restaurant or just that maybe someone else

49:57

made for you, be honest with me, are you judging

49:59

it? No. Not at all. Not

50:02

really. In my head maybe a little bit, but

50:04

I'm not picking. If they, I meant subconsciously, subconsciously,

50:10

I probably am. I think you have to be, right?

50:12

You're just like, this is soggy or this is delicious.

50:15

But I think like if someone brings

50:17

me a dish at a restaurant, I'm trying to,

50:19

and chefs are often really nice. They'll bring me

50:21

a lot of extra food at a restaurant. Maybe

50:23

just they want, especially for filming, obviously,

50:26

they want you to try everything. They want you to see

50:28

everything. But if the chef knows that someone

50:30

there is really passionate about their food, they want you

50:32

to try it. So oftentimes I'll get a lot more

50:35

food than I bargained for or even ordered. And

50:37

I often feel pretty pressured to have all of it,

50:40

which, but, you

50:43

know, so, because I know how it is. I

50:45

mean, I've been, I've worked in a couple of restaurants

50:47

now and I know how it is. I

50:50

almost cried one night when I was cooking

50:53

at that restaurant in college, because someone sent

50:55

back a steak. I

50:57

was on the grill station. I was on the grill

50:59

station during that time. They sent back a steak. They

51:01

said they needed to cook more. And when you're in

51:03

the heat of the moment in the kitchen, you're sweating,

51:05

it's the middle of rush hour and service. And there's

51:07

a lot going on. Like the last thing

51:09

you need is a wrench thrown into your whole plan. And

51:11

you have to, you already have this whole list in your

51:14

head of you've memorized all the dishes and you have to

51:16

know what's coming up. The chef

51:18

just shouts everything once, right? And you just have to

51:20

lock it away and put it in order. And so

51:22

I had this whole order and I was already struggling.

51:24

I was already underwater. They call it in the weeds.

51:27

I was in the weeds and someone sent back

51:29

a steak and I just wanted to like drop everything.

51:32

Over, were you over or under? They

51:34

wanted to cook more. And I said to the chef,

51:36

I was like, this is right though. This

51:39

is medium rare. And he's like, I know, but I don't care.

51:41

Like cook it more. And I just wanted

51:43

to just drop the plate on the ground and leave. Dude,

51:45

it's just killed me. It feels like

51:47

one of those jobs where like low key, the

51:49

customer is always right, even if they're not, even

51:52

if you gave them exactly what they ordered, like

51:54

what are you gonna do? Like, well, no, you

51:56

said medium rare, but I probably depend on what

51:58

restaurant you're at. That's true. That's true. I mean,

52:01

there are chefs who I've marched

52:03

out to the table. No way. Yeah,

52:05

yeah. So the chef that trained Gordon actually

52:07

is named Marco Pierre White. He's pretty intense.

52:09

I know, I know. I've seen his clips.

52:11

Yeah, he's pretty intense. And he would actually,

52:13

supposedly he would just tell people to leave

52:15

and he's like, I don't want your money.

52:17

Get out of my room. Gangster.

52:20

Yeah, yeah, yeah. I don't want your

52:22

money. Don't come back. And then

52:24

there's a clip too, that's really funny of him saying something.

52:27

Apparently he made Gordon cry. And I think he said, I

52:29

did not make Gordon cry. That was his choice. He chose

52:31

to cry. I like that. Which is

52:33

really funny. I like that. But so like there are

52:36

definitely chefs out there that I think will probably come

52:38

back and throw the plate at you or whatever. How

52:40

much? More back in the day. More back in the

52:42

day. Back in the day, I think that happened. That

52:45

would happen. Less plate thrown nowadays. Nowadays it's

52:47

much, much nicer and more civil in the

52:49

kitchen. Dude, I'm one of those people that

52:51

has a really hard time being honest about

52:54

food. In what way? Like if

52:56

the waiter comes over and he's like,

52:58

how's your meal? It's amazing. And it's

53:00

horrible. I'll literally, not only will I

53:02

say, it's good, thank you. I'll

53:04

tell him it's the best thing in the world.

53:07

Cause I panic. You kind of go over the

53:09

top. Yeah, yeah. How's your meal? This is honestly

53:11

so good. Tell the chef. So that's really nice

53:13

of you, but I don't think you have to

53:16

go that far with it. I panic. I panic.

53:18

But I think it's nice that you don't complain

53:20

or anything like that. It's also not abnormal. Like

53:22

that's so many people. And it's funny because he'll

53:24

be telling me and I'm kind of the same.

53:26

I think a lot of people are like that. He'll

53:28

be telling me right here. I'll be like, this is

53:30

fucking terrible. How's your food? Honestly, I love food. He'll

53:33

be like, I want to go get something after cause

53:35

this is so bad. I'm still gonna be hungry. I

53:37

can't even eat this shit. And then the waiter will

53:39

come and be like, how's your dinner? And he's like,

53:41

it's so great. That's nice though. That's really nice. But

53:43

I also feel like- I appreciate that as someone who's

53:45

been on the other side of it. And

53:48

hopefully the stuff that I made was

53:51

usually pretty good, but I'm sure some days

53:53

I over salted it or whatever it might've

53:55

been, right? And people

53:57

generally were still pretty nice. If I feel-

54:00

like by telling the chef in

54:02

a nice way, I could actually be doing

54:04

a service for the restaurant because like y'all

54:06

need to know that this particular piece of

54:08

food is way too hard or something. I

54:11

will be

54:14

vocal about it because like I feel like

54:16

a chef would appreciate like genuine candid feedback

54:18

sometimes. If they care, they'll watch the plates

54:20

that are coming back into the kitchen and

54:22

they'll take note, maybe the dishwashers

54:24

will take note of what's being left on all the

54:26

plates. That's what they'll do, right?

54:28

They'll watch and if they're watching and they care, then

54:30

they'll figure that out on their own if no one's

54:32

touching this one part of the plate. Because I

54:35

will be honest with you, I'll get a little

54:37

pretentious here. I'm pretty traveled and

54:39

worldly in terms of food. I do know

54:41

what a good dish is and what a

54:43

bad dish is and I do

54:45

know when I'm right. Like if I'm providing feedback about taste

54:48

or like how salty something is, it's

54:52

only because I am certain this

54:54

is not the way this should be done. Otherwise,

54:56

yeah, it's the best thing in the world that's

54:58

just means it's left like the area of like

55:01

subjectiveness too, because at the end of the day,

55:03

you can't really give someone like feedback on

55:06

like their song being the worst song you've ever heard because

55:08

it's only to you. You know, and food is

55:10

like that, but- But I've done it and the

55:12

chef comes to the table and goes, you were

55:15

right. Like multiple times they go, here's the new

55:17

dish or you're right. Obviously,

55:19

we've all seen like how big

55:21

the bear has gotten. Like people

55:23

are, and rightfully so, are very

55:25

intrigued by the restaurant life. I

55:28

personally spent, my first job ever

55:31

was a dishwasher at TJ McKiff's

55:33

in Milford, Connecticut. I spent a lot of time

55:35

in restaurants and I will tell you, there

55:38

really is nowhere on earth like a

55:40

kitchen and during a rush hour, especially

55:43

in a place like Boston or some,

55:47

not only are you dealing with ego

55:49

from one end, you're dealing

55:51

with just the moment and

55:54

everything that's going on. Honestly, there's a

55:57

huge drug culture and alcohol isn't

55:59

culture. in restaurants, in

56:02

a lot of smaller restaurants, they

56:04

call it the circus. It's a very fiery place

56:06

to fucking exist. That's the first time I ever

56:08

saw any sort of, any kind of drug was

56:10

in the restaurant. What? Yeah, yeah. I

56:12

walked into the bathroom and the chef was doing drugs

56:14

and I was like, wow, that's crazy. Well, dude,

56:17

I have to be honest with you. Okay, so

56:19

I've, I say

56:21

this with privilege. I've had a

56:23

handful of private chefs now. And

56:26

I always told myself, like when I was

56:28

trying to make it, I said, the

56:31

day I am able to hire a private chef, that's when

56:33

I'll be able to say like, I made it. Wow. Because

56:36

I just think that's such an amazing privilege that

56:38

you have in your life. It's really, yeah, it'd

56:40

be amazing. And I

56:43

can say that every single private chef

56:45

I've had is such a unique personality

56:48

and character in a

56:50

way where I've come to realize that chefs are

56:53

artists. Or a hundred percent. Like actual

56:55

artists, they may not be like painting,

56:57

but like their behaviors,

57:00

behavior is that of an artist.

57:02

And a lot of times that artistry does come

57:04

with like a bit of degeneracy. And

57:07

I love it. I personally love it. Well,

57:09

also think about how they operate, right? Is

57:11

most of them are working when everyone else

57:13

is playing, if you think about it. That's

57:16

what's happening, right? And so then that's

57:19

not, that's tough. That's really tough.

57:22

You're in a kitchen at midnight. It's Friday night. Think

57:24

about it to your point. You're looking out over the

57:26

kitchen. Everyone's having a good time partying. So a lot

57:28

of times that rolls into the thing that you want

57:30

to do in the kitchen, I'm sure a lot. And

57:32

also what you just said too, to the artist point,

57:34

which is such a great point. I was thinking of

57:36

it as you were saying it is like, that's

57:39

also another thing that makes taking

57:41

feedback from, no

57:43

offense, but from Logan Paul, that

57:46

much more difficult, right? Because they're like, yo,

57:48

this is my canvas, dog. You're

57:50

shitting on a plate that I've perfected with the team

57:52

here over the past 13 years. You're telling me it's

57:54

too salty. You know what I'm saying?

57:56

And you're not, it happened at that restaurant in Vancouver.

57:58

I think something did happen. I think the chef brought

58:00

us out like his special dish and we were all

58:02

like, yo. Well, I mean,

58:04

that place was incredible. I thought there was some of the

58:07

best costs I've ever had. What was the name of the

58:09

place, man? There was one thing that wasn't, no, you shouldn't

58:11

say it at this point. Okay. They

58:14

remember that he brought out that dish that

58:16

he was like, this is specially prepared from

58:18

the chef. Yeah, because there was one thing

58:20

that we didn't like. But like, that's a

58:22

little awkward. Like,

58:25

I thought like the chef is being so generous bringing

58:27

out this dish that we didn't order, but he made

58:29

for us and he's like, this is his like go

58:32

to and all of us were like, You didn't like

58:34

it? Yeah. I didn't say anything in that case, obviously

58:37

not. Yours and his is in my

58:39

palates clash quite often. I mean,

58:41

we've got, dude, I brought you to some places

58:43

and been like, yo, this is like far and

58:45

away known to be the most notoriously great place

58:47

in the city. And you'll be like, no, it's

58:49

just terrible. But it's not just me saying that.

58:52

It'll be you and Nina, but then everybody, and

58:54

there's group faith there. And then everybody

58:56

else who reviewed the restaurant will say the opposite.

59:00

Listen, at the end of the day, it's at the end of

59:02

the day. No, but at the end of the day, all I'm

59:04

saying is this, it is subject. It is subject. Totally. You're

59:06

right. You're right. And like,

59:08

dude, like I think that maybe the dish that he brought

59:11

us might've been like a tartare. Yeah,

59:13

it was something like that. Some people just also

59:15

don't you like it? Sometimes. Or like,

59:19

But Nina loves tartare. Do you like carbon? I've

59:22

been once, yeah. To New Yorker,

59:24

they have a carpaccio there, for example,

59:26

that's that I adore. Some

59:28

people just don't, you know the one I'm talking about. And

59:30

some people just don't love it. Do you have an inherent

59:32

bias against chains like that at all?

59:35

Like a carbon or a catch? No.

59:38

No? Cause like, I love their food.

59:40

Coronas. But I know some people kind

59:42

of categorize it in like

59:45

mainstream chain restaurants. So they immediately.

59:47

Well, so what happens, right? Is a shuffle often

59:50

started one place, and if it gets really successful,

59:52

and they kind of franchise a little bit or

59:54

kind of branch out, then the chef will move

59:56

to the new ones and the quality will often

59:58

fall at the first place. They have. They have

1:00:00

really consistent quality. The thing is, is like people

1:00:03

that eat at that level that are spending,

1:00:05

you know, for a group of four people,

1:00:07

700 to a thousand dollars for dinner, right? They

1:00:10

like, they have this pretentious like bougie-ness a lot

1:00:12

of times and they'll like to act like as

1:00:14

soon as a place becomes a small chain of

1:00:16

five to seven, it's too mainstream

1:00:18

now. So I'm gonna go to, you

1:00:20

know, Angelini just opened an LES and

1:00:23

I'm gonna go there instead, right? It's like kind

1:00:25

of a thing, but Carbone has done an incredible

1:00:27

job and they've

1:00:30

really like brought us, they

1:00:32

kind of had like the spicy, spicy.

1:00:34

Like rigatoni. Rigatoni was kind

1:00:36

of the dish that blew them off and they

1:00:39

do, I think they do a great job across

1:00:41

their chain. I mean, I

1:00:43

think they've got seven or so now

1:00:45

and they're international as well.

1:00:47

So they've got Saudi. I love Carbone. Have

1:00:50

you been to Saudi yet? Like

1:00:52

the actual place? Yeah, yeah, yeah. You

1:00:55

should come there. I got actually, you should come there

1:00:57

for re-opsies. We're going to Dubai in a couple of

1:01:00

days. Dubai is so cool. In a couple of days.

1:01:02

Oh, maybe, okay. We're going to Dubai in three days.

1:01:04

We'll talk after. You're

1:01:06

not leaving Boston? To live?

1:01:09

Yeah. Not right now. You love it?

1:01:11

So I had four grandparents before COVID, then I lost

1:01:13

three of them during COVID, which was tough, but I

1:01:16

have one grandparent left who I'm super close with my

1:01:18

grandmother. So I see her all, like I'm going to

1:01:20

see her on Thursday. I see her all the time,

1:01:23

every time I'm home between travels and she

1:01:25

lives in Boston. So that's one reason to

1:01:27

stay. And then my parents are here,

1:01:29

my family's here. My brothers are spread around. Like

1:01:31

two of them speak Italian and they're in Italy

1:01:33

right now just living there for fun. We're

1:01:36

almost, we almost have our dual citizenship for

1:01:38

Italian and the American

1:01:40

password, which will be really fun once we can travel

1:01:43

around Europe with that. Are you a hundred percent Italian?

1:01:45

No, I'm like a quarter Persian,

1:01:48

a quarter Italian, a quarter like

1:01:50

from the UK. And then- Like your last name, bro. You

1:01:52

could be a mob boss. You think so? Did

1:01:55

you have money? These coasters are such mots,

1:01:57

dude. I didn't. Yeah, yeah, yeah. It's a

1:01:59

good mix. Yeah,

1:02:01

maybe in a different life. Yeah. Yeah.

1:02:03

Yeah. You're too nice to be

1:02:06

a mob boss. But you never know. Maybe something

1:02:08

just sort of. That's true. I

1:02:10

don't know. You also have the Celtics too,

1:02:12

which is a good reason. I mean, bro, they're. The

1:02:14

sports are really fun. I love, I mean,

1:02:17

you've probably seen maybe too, we've done a couple of things

1:02:19

with Tom Brady because his whole team fell back in Boston,

1:02:21

which is pretty cool. So I love the Pats. You

1:02:24

did some with Tatum. Yeah, we've done some with

1:02:26

Tatum. Too tall. Yeah, true. We're going through

1:02:28

the roster. We've done a couple of things with Chara, who's

1:02:30

the old captain of the Bruins. So

1:02:33

what do you miss it? I'm a big red

1:02:35

Sox. I play hockey like two, three nights a

1:02:37

week in Boston, which is fun when I'm home,

1:02:39

when I can ice hockey. It's a rough place

1:02:41

to play ice hockey, isn't it? It's fun though.

1:02:43

It's awesome. Do you love the movie, The Town?

1:02:46

I love the movie. That is such a

1:02:48

good, Boston dude. Boston is the best. Boston

1:02:50

is awesome. You know why I like it

1:02:52

the best though? This is a sort of

1:02:54

a sneaky small part. The airport is seven.

1:02:56

Logan. Yeah. Logan

1:02:58

International. Yeah, it is really close.

1:03:00

Seven minutes from my apartment. I fly all the time. I get

1:03:03

home. Boom. I'm home in 10 minutes.

1:03:05

That's amazing. It's the best. His

1:03:07

name's Waleed. He's very cool. Okay, cool. I go watch basketball

1:03:09

games. He's just an overall nice guy. We should go to

1:03:12

a Celtics game too. You got to let me know. I

1:03:14

would love to do that. But yeah, I mean, Sports City,

1:03:16

it's the best. Yeah.

1:03:19

What about food there? Family, the food's good. It's good. Good

1:03:21

New England seafood. Family, food, sports are great. Airport.

1:03:26

And yeah, I mean, I got a little, I got a good

1:03:28

little setup there. What about weather?

1:03:30

Isn't weather like a big thing? It's cold. It's

1:03:32

a bummer. It's a bummer in the middle of

1:03:34

the winter when it's just cold and wet out.

1:03:38

It could suck, but I get

1:03:40

to travel a lot. Yeah, you

1:03:42

can pop everywhere from Logan. What's

1:03:45

that one main Italian spot in Boston

1:03:47

where you go up the stairs, it's

1:03:49

like on the second floor. Everybody

1:03:52

goes there, there's Portnoy's pictures on the

1:03:54

wall. There's like Strega.

1:03:56

I don't know which one you're thinking of. Because

1:03:58

there's a whole north end. And so like, there's

1:04:00

a lot of- Forget everything I ever

1:04:02

said, kid. Okay. Just keep doing what

1:04:04

you're doing. Okay. What's your end game? Do

1:04:06

you know? Like what's your plan? I don't know. What's

1:04:08

your plan right now? I don't know. in

1:04:11

advance, I would say. Wow. This space changes really

1:04:13

fast. Yeah, it does. And I just like to kind of enjoy the ride.

1:04:15

It does. So I'm actually not sure. That's

1:04:17

so interesting. I don't know. I don't know. I'm

1:04:20

surprised. I feel like a restaurant has to be in your

1:04:22

future. I would love to do that. Yeah. It's

1:04:24

just hard. It's hard. When

1:04:27

the time is right, I would love to

1:04:29

open a restaurant. Yeah, because you have the

1:04:31

built-in promo. I've talked to, I've gotten close

1:04:33

before and then it just hasn't happened yet.

1:04:35

Are you concerned at all about either A,

1:04:37

burning out or B, becoming stale at all

1:04:39

on YouTube? No,

1:04:41

no. I mean,

1:04:44

the most

1:04:46

important thing I think is for me to try to just

1:04:48

kind of keep it sustainable in terms of

1:04:50

the stress levels, which are really, really high. So I've

1:04:52

kind of like trained myself to how can I push

1:04:54

it a little bit higher, which

1:04:57

is probably not the best way to think about it. But I

1:04:59

just sort of feel like there's gonna be stress. So let me

1:05:01

just figure out how to deal with it. That's the worst part

1:05:03

about it all is the stress. It just sucks. But

1:05:07

I mean, I work, I really

1:05:09

like to work too. So I will work a lot. I mean,

1:05:11

I work a lot, but it's

1:05:13

fun. You know, I like it. Can

1:05:15

you break down for me what exactly

1:05:17

the stressful part is? I

1:05:20

think this travel, I hate flying. So the

1:05:22

travel is tough, but I

1:05:25

kind of want to, I need to travel.

1:05:27

I wanna go see new food, new places,

1:05:29

new things. So I need that part of

1:05:31

it. What's your flying looking like, by the

1:05:33

way? Occasionally, I've gotta go rally to Miami

1:05:35

on Thursday. It's an hour and a half

1:05:37

flight. There's a chance. But if I'm

1:05:39

flying, in the past week I've been

1:05:41

back. I was here, I was in New York last

1:05:44

week. Flew back to LA for two days

1:05:46

and then flew back. I'm back across the

1:05:49

country constantly. That's one of the few things

1:05:51

I meant to mention that I will spend

1:05:53

money on. It's like comfortable seats on the

1:05:55

airplane. What's your preferred carrier? Well,

1:05:58

JetBlue is out of Boston. So I like that. That's why

1:06:00

you're a huge hub. So you have mint

1:06:02

guy. I'm a big JetBlue person. And

1:06:05

by the way, it's perfect for the show. Cause

1:06:08

I go, me and you have very similarities on

1:06:10

what we're like rating and stuff. Cause their lines

1:06:12

are a huge thing for me. And I've got

1:06:14

the whole breakdown. I would say mint is probably

1:06:16

the best domestic provider. They went from having none

1:06:18

to having mint, which is the best. And what's

1:06:20

the reason? Besides your

1:06:23

nice pod, their food is very, very

1:06:25

good on in mint.

1:06:28

They have a very cool offering with like

1:06:30

an artistic, like curated menu. It's actually very

1:06:32

good food. Except, except, I don't know if

1:06:34

you know John and Vinny's in LA, the

1:06:36

Italian restaurant. It's like a, it's like our

1:06:38

street Italian restaurant. John and Vinny's does their

1:06:40

meatballs and ricotta on Delta. So when you

1:06:42

fly out of LA, you can actually have

1:06:44

their meatballs. Okay. And Delta,

1:06:46

Delta one's good. Cool. I

1:06:49

prefer JetBlue food over any airline in the

1:06:51

US for domestic and then internationally, I think,

1:06:53

obviously you can start getting some really good

1:06:55

food on, yeah, Emirates and

1:06:58

Qatar. And there's some really good ones out

1:07:00

there for food. But yeah,

1:07:02

yeah, flights, I hate flying. So

1:07:04

that's a big piece of my stress. What do

1:07:06

you have? The actual like, yeah, I hate it.

1:07:08

Going up in the air and all of it.

1:07:10

How do you calm yourself down? I,

1:07:13

it's so like, I need, I need to sit on the

1:07:15

right side of the airplane and I. Only the right side?

1:07:17

Yeah, I only like the right side of the airplane. Why?

1:07:20

I don't know. It just happened. What do you

1:07:22

mean, how? I have no idea. It's just a

1:07:24

thing. And then I stay up really late before

1:07:26

my flights the night before so I get myself

1:07:28

tired and then I can try to sleep and

1:07:30

it's the worst. I hate flying. I think about

1:07:32

it. I have a playlist, this sounds crazy. I

1:07:34

have a playlist for turbulence when the turbulence gets,

1:07:36

that's going crazy. I open my phone, I have

1:07:38

a special playlist. What's up, what are some of

1:07:40

the songs? Oh man, I

1:07:43

don't know. We bring the boom. We

1:07:45

bring the boom to you. Yeah. Do

1:07:48

you think that you're, that fear of flying

1:07:51

directly correlates to the value you put on

1:07:53

your life? Because like for

1:07:55

a while, when

1:07:57

I get on a plane now, I'm just like,

1:07:59

bro, if it goes down, it. fucking goes down,

1:08:02

dude. Like, what are you gonna do about it?

1:08:04

You know what I'm saying? Like, I don't ever

1:08:06

think. And also, are you somewhat influenced by these

1:08:08

zero crashes due to turbulence statistic? Oh

1:08:12

yeah, I try not to think about anything.

1:08:14

On very, in mint. They have a very

1:08:16

cool offering with like an artistic, like curated

1:08:18

menu. It's actually very good food. Except, except,

1:08:20

I don't know if you know John and

1:08:22

Vinny's in LA, the Italian restaurant. It's like

1:08:24

our street Italian restaurant. John and Vinny's does

1:08:26

their meatballs and ricotta on Delta. So when

1:08:29

you fly out of LA, you can actually

1:08:31

have their meatballs. And Delta,

1:08:33

Delta one's good. Cool. I

1:08:36

prefer JetBlue food over any airline in

1:08:38

the US for domestic and then internationally.

1:08:40

I think obviously you can start getting

1:08:42

some really good food on Emirates and

1:08:44

Qatar. And there's some really good ones

1:08:47

out there for food. But yeah, yeah,

1:08:49

flights, I hate flying. So that's

1:08:51

a big piece of my stress. What do you

1:08:53

have? The actual like, yeah, I hate it. Going

1:08:55

up in the air and all of it. How

1:08:57

do you calm yourself down? I, it's

1:08:59

so like, I need, I need to sit on the

1:09:01

right side of the airplane and I. Only the right side?

1:09:04

Yeah, I only like the right side of the airplane.

1:09:06

Why? I don't know. It just happened.

1:09:08

Wait, me how? I have no idea. It's just a

1:09:10

thing. And then I stay up really late before my

1:09:12

flight, the night before. So I get myself tired and

1:09:14

then I can try to sleep and. Whoa. It's

1:09:17

the worst. I hate flying. I think about it.

1:09:19

I have a play, this sounds crazy. I have

1:09:21

a playlist for turbulence when the turbulence get. No,

1:09:23

that doesn't sound crazy. I open my phone, I

1:09:25

have a special playlist. What are some of the

1:09:27

songs? Oh man. I

1:09:30

don't know. We bring the boom. Boom.

1:09:32

We bring the boom to you. Yeah.

1:09:35

Do you think that you're, that fear of

1:09:37

flying directly correlates to the value you put

1:09:39

on your life? Because like

1:09:41

for a while, I when

1:09:44

I get on a plane now I'm just like, bro, if

1:09:46

it goes down, it fucking goes down, dude. Like what are

1:09:48

you gonna do about it? You know what I'm saying? Like

1:09:50

I don't ever think, and also are you

1:09:52

somewhat influenced by these zero

1:09:54

crashes due to turbulence statistic?

1:09:58

Yeah, I try not to think about anything. I'm just gonna know you should

1:10:00

know you should know I think you should think about that I'll

1:10:04

give you some some things to help you cope One

1:10:07

of them is there have been zero

1:10:09

crashes because of turbulence in domestic flights in you

1:10:12

know, you're scared I'm I could tell no, what

1:10:14

do you mean? What do you mean? This is

1:10:16

your but you're talking about crashes So a statistic

1:10:18

I'm a statistics guy Okay, you can feel however

1:10:20

you want to feel but if there's a zero

1:10:22

percent chance statistically that anything's gonna happen when you

1:10:24

hit turbulence Especially if your

1:10:26

seatbelts on would agree with me though that in the

1:10:28

moment of intense turbulence you might or if Nick I

1:10:31

or if I hate Or

1:10:33

if I hate it, you might need to text a few

1:10:35

people and say yeah for sure just in case that that's

1:10:37

one also No domestic flight

1:10:39

crashes in general the United States in like the

1:10:41

last four or five six seven years I forget

1:10:43

what the size is. That's not helpful for me.

1:10:45

I know nobody I can't make this conversation at

1:10:47

a step. We need some it's that you said

1:10:49

four five six seven I don't know what I

1:10:51

don't I'm asking Kathy, but keeper.

1:10:53

I'm sorry. I'm sorry There hasn't been a crash

1:10:56

in the last three four five When was that

1:10:58

last commercial domestic airline flight in the United States

1:11:00

not flight? Five seconds

1:11:02

ago. I'm sorry. I'm sorry. I have

1:11:04

to Operated

1:11:07

in 1991 dude,

1:11:09

like you're good. What was it? TWA hundred? No,

1:11:13

what that's not right What did

1:11:15

you ask I said when was the last

1:11:17

commercial domestic airline flight in the United States?

1:11:20

Think read that question one more time. There's

1:11:23

the last commercial domestic And

1:11:26

the last airline flight in the United States was a 91

1:11:31

Nothing let me get back in the saddle not

1:11:33

helping When

1:11:36

I meant to say when was the last Commercial

1:11:39

airline flight that crashed in the

1:11:41

United States. Oh The

1:11:49

most recent major commercial airline crash in the

1:11:51

United States was on February 12 2009. Come

1:11:53

on, bro Come

1:11:55

on, bro. That's 15 years 16 years bro. 16 years are good 16

1:12:00

years you're good. Well,

1:12:02

16 years bro. And here's

1:12:04

another thing that might help you cope, ready? Cause

1:12:07

Nina also has this flight anxiety, like I

1:12:09

have very bad. She

1:12:11

has this flight app, a

1:12:14

flight tracker app, flight radar,

1:12:17

where she can see all of the flights that are

1:12:19

going on and track any flights. So she sees a

1:12:21

plane in the air, she'd be like, oh, that's coming

1:12:23

from here and it's landing here. And

1:12:25

I think it makes her feel better about

1:12:27

the amount of flights that are actually taking

1:12:29

place. She can see all these little plane

1:12:31

emojis, logos on the thing. And like,

1:12:34

bro, statistically you're good. So if you can

1:12:36

look at it as like a mind over

1:12:38

matter thing, which truly, bro, it is, truly

1:12:41

it is. Or my second suggestion

1:12:45

is get blackout drunk so that you're

1:12:47

hung over on the flight. And sometimes

1:12:49

you'd actually be okay with it crashing.

1:12:51

I haven't done that. I have,

1:12:53

and I'm not kidding. Sometimes I'm like, damn, honestly just

1:12:55

put me out of my misery. But then there's all

1:12:57

other people. So that's actually not the solution. Yeah, I

1:12:59

haven't tried that one. Yeah, but- Do you ever go

1:13:01

in cars? Because cars

1:13:03

are very dangerous. Oh,

1:13:06

do I just ever go in a car in general?

1:13:08

Yeah, yeah, yeah, I've been in a car. You're driving home

1:13:10

after this? I'm driving home after this. Super dangerous. But

1:13:12

what I was gonna say is like, I would

1:13:14

probably choose an eight hour car

1:13:17

ride over

1:13:19

an hour and a half flight. Listen,

1:13:22

dude, what you're saying makes sense. Like,

1:13:24

think about, have you ever been sitting

1:13:27

on a plane and you're like, I

1:13:29

am trapped in a floating toboggan, an

1:13:31

aluminum toboggan right now that is flying

1:13:34

through the sky using

1:13:37

highly flammable jet

1:13:40

fuel. Also relying on two strangers you've never

1:13:42

met before to make sure you get there

1:13:44

safely. And in a very stressful day and

1:13:46

age, like who knows what Tommy from fucking

1:13:49

Michigan is wanting. This doesn't, it definitely doesn't

1:13:51

help. No, but you're right. I

1:13:53

get it. And also- I thought you said we

1:13:55

weren't gonna- I just were relating to your concern,

1:13:57

but mask the stats. No, last point. You're fine.

1:14:00

point no turbulence related crashes

1:14:02

now as of the past

1:14:04

like year there's been a tremendous amount of turbulence

1:14:06

related deaths but that's because they don't have their

1:14:08

seatbelt on but who the freak where's their seatbelt

1:14:11

mid-flight no but head no heavy turbulence you got

1:14:13

put that seat you want to know where it's

1:14:15

happening where you don't tell me

1:14:17

don't tell you okay I

1:14:20

don't want to I don't tell you no I'll be good it's

1:14:22

somewhere I just what I will say it's over a major body

1:14:24

of water I'll be good without worries I'm not gonna tell you

1:14:26

yeah I'll be but there was one recently and and dude I

1:14:28

watched a video of a dude I watched

1:14:30

a video of a dude that somehow ended

1:14:32

up in the baggage compartment I'm

1:14:34

not kidding the turban you can find this

1:14:37

video online the turbulence so strong they had

1:14:39

to pull him out oh come full body

1:14:41

come on you go back to the conversation

1:14:43

I'll find the video what go

1:14:45

ahead go gosh you're sorry did we get that

1:14:49

that was gangster that was cool

1:14:51

as well I think I literally

1:14:54

before I did it I thought if

1:14:57

I get this that's gonna be cool that was

1:14:59

really good it was he like it's like it

1:15:02

happened in my mind and then we're happening real

1:15:04

life really cool yep anyways I'm sorry

1:15:06

bro I'm sorry for doing all that but you're

1:15:08

fine Nick be

1:15:10

all right I mean helicopters never

1:15:13

been in one would you probably

1:15:16

not I don't like those are those I don't

1:15:18

know about those so much I just did New

1:15:20

York to the Hamptons a couple couple weeks ago

1:15:22

and I've ever been in one oh

1:15:24

did you know can you go to the Hamptons no

1:15:27

you just said that cuz okay if I had said Cape

1:15:29

Cod you wouldn't have made that voice I went to Cape

1:15:31

Cod no I think Hamptons

1:15:34

and then hi Osama this Detroit I

1:15:37

flew my helicopter did it right

1:15:39

I went to eight mile mmm

1:15:42

anyways bro that's it that's all

1:15:44

we got for you today nice

1:15:46

yeah wait no say you

1:15:48

say something yeah anything could be anything

1:15:50

just anything at all yeah I'm thinking

1:16:00

That's fine, take your time. We have nowhere to

1:16:02

go. There's no rush hour up

1:16:04

here in fucking Canada. Canada.

1:16:08

I mean, we're close, right? We're pretty close. Okay.

1:16:11

Watch out for bears. I thought we were gonna talk about

1:16:13

the Mr. Beast challenge. I think we should. Oh my God,

1:16:15

we started the video with that. I think we should. We

1:16:18

just never talked about it. Never talked about it. Yeah, what

1:16:20

a crazy experience. First of all, let's be

1:16:22

clear. You didn't run out on

1:16:24

purpose. I know that for a fact. Yeah, no,

1:16:26

no, complete accident. We don't sleep there overnight and

1:16:28

get no sleep and tough it

1:16:30

out like that. And then you just run out.

1:16:33

That's not on purpose. No, why would I do

1:16:35

that? Also, I know Jimmy didn't just tell you

1:16:37

the challenges. No, he absolutely did. No, I know.

1:16:39

You can also ask him. Anyone can ask him. I know he

1:16:42

wouldn't do that. I just know he wouldn't do that. Yeah, I

1:16:44

know he didn't do that. So I will support you here on

1:16:46

that. I know, I will vouch

1:16:48

that that did not happen. There are still

1:16:50

some people to this day that refuse to

1:16:53

let that reality sink in their minds. I

1:16:55

think you're just competitive because I

1:16:57

think when we saw each other early on or

1:17:00

maybe partway through, we knew we were both very competitive and

1:17:02

that's why we made a good team later in the challenge. But

1:17:04

I think you're just competitive and that's why you made it

1:17:06

that far in the challenge. That's one reason. We got a little

1:17:08

lucky too with some of the challenges. I was gonna say,

1:17:10

man, no, there was some luck, but it wasn't all. There

1:17:13

was not, it was not all luck. I have to

1:17:15

be honest. I wouldn't consider

1:17:17

myself as competitive

1:17:19

as I am strategic. You think so? Well,

1:17:22

either way, so that got you to the

1:17:24

end, right? I think you

1:17:27

didn't run out on purpose though. Nick,

1:17:30

dude, I threw that plate. I

1:17:32

know, I saw it all. But I turned around

1:17:34

and it was your look that

1:17:37

made me realize what I had done. I think

1:17:39

your hands were above your head and I seen

1:17:42

your big ass blue eyes wide open and I

1:17:44

was like. I felt

1:17:46

bad. What the fuck? I'm not standing

1:17:48

next to Nick anymore. Dude, I'm not kidding.

1:17:50

That was probably the moment in my

1:17:52

life where I felt the most stupid. Everyone

1:17:55

was just looking at me like, no, it's

1:17:58

subjective. You're not me. I know. I

1:18:01

just thought it just seems like nah

1:18:04

nah nah I

1:18:06

mean look I felt stupid a lot but

1:18:09

that dude thanks did you enjoy that experience

1:18:11

though meeting all the creators thought it was

1:18:13

really fun it was right everyone's super nice

1:18:16

too yeah almost everyone almost everyone yeah

1:18:21

yeah but uh would you would you do another mr.

1:18:23

Beast challenge yeah I'd probably do

1:18:25

another one it was fun if he invited you I

1:18:27

don't know how much I loved sleeping over it

1:18:31

became a little campy it's kind of disgusting

1:18:33

also with the porta-potties I told Jimmy I

1:18:35

said bro I said two things a I

1:18:38

think you need to like mmm

1:18:41

like why don't we get like

1:18:43

actual catering like real cater like

1:18:45

why are we living these conditions bad on purpose

1:18:48

it was bad all this stuff it's just like

1:18:50

it did it just it felt like you you

1:18:52

know you dropped what three four

1:18:54

million on this video why is the why

1:18:56

is the last thing you skip out on

1:18:58

it like the living conditions and like the

1:19:00

porta-potties yeah it is on purpose he's trying

1:19:02

to like bro there's a million dollars

1:19:08

on the line I'm sorry it's not gonna be easy

1:19:10

yeah like for all of his challenges like even

1:19:12

I seen hit like the amp some of the

1:19:15

Amazon contestants like complaining about what happened yo there's

1:19:17

there's five million fucking dollars on the line did

1:19:19

you think that was gonna be easy yeah like

1:19:21

I think it was trying to make it difficult

1:19:23

but there was porta-potties and that

1:19:25

they would wheel them in yeah and they just like

1:19:28

they left it overnight right and yeah also next to my

1:19:30

bed I think it was and it was so small like

1:19:32

you probably had trouble fitting oh it's tough to get in

1:19:34

there so you couldn't open and close the door do you

1:19:36

think it's weirder to like

1:19:38

go to the porta-pottie at like a music

1:19:41

festival at Coachella or like if

1:19:43

you know that you're smelling kai shina sana shit

1:19:45

like do you think that makes it weirder like

1:19:47

if you know that one of the like

1:19:50

are you asking me that yeah yeah or just

1:19:52

like you just know that a creator that like

1:19:54

you saw Logan go in the porta-pottie before you

1:19:56

go in there just fucking rank yeah there was

1:19:58

that one person who had some stomach issues he

1:20:00

said that day and it was bad. It was,

1:20:02

it was, it was landing, landing. I felt so

1:20:04

bad for him. I felt just gonna out him

1:20:06

like that, huh? Well, honestly, bro, fuck him. Cause

1:20:08

he accused me of cheating, for cheating, of cheating

1:20:10

as well. Like, bro, everyone who thought that, fuck

1:20:12

you. I got like, especially

1:20:15

the ones who accused me of cheating and

1:20:17

then cheated themselves. Assholes. I'm done. I'm

1:20:19

done. You had to

1:20:21

get it out. I just don't, I don't, I don't. He hasn't gotten it

1:20:23

out yet. Trust me, we're going to handle it elsewhere. We're

1:20:25

just not going to bring this type of

1:20:28

beef into your cooking. Thank you. Stick to

1:20:30

the beef Wellington. Oh, we didn't even

1:20:32

talk about any of the records, bro. What, what, what Guinness

1:20:34

book records do you have? Rattle Smough. We

1:20:36

have, we're, we're about to work on the

1:20:38

world's largest chocolate bar. We have largest beef

1:20:41

Wellington with Gordon. We've got most

1:20:43

fast food restaurants. I think some of these have been broken

1:20:45

by the way. So I don't know which ones, but most

1:20:47

fast food restaurants visit in 24 hours. We

1:20:49

have. Cake Pop? Yeah, world's largest

1:20:51

cake pop that I did with like Linja. How

1:20:54

big was the cake pop? I

1:20:56

don't remember. Who

1:20:59

eats it? 44, 44 pounds, maybe? That's

1:21:03

a huge cake pop. 44 pounds? Who eats it

1:21:06

after you make this giant cake? You have to donate it.

1:21:08

You cannot. No, your cake pop

1:21:10

weighed 97 pounds. 44 kilograms. Oh, wow. Is

1:21:13

it 44 kilograms? It's a, a, nah, that would

1:21:15

be too much. Really? No,

1:21:17

yeah, yeah, you're right. You're right. Okay, I was like, I don't think

1:21:19

I- 44 kilograms. 44 kilograms, 90 something

1:21:22

pounds. Damn. Almost a hundred pounds, right? Talk

1:21:25

to us about this chicken nugget. The world's largest

1:21:27

chicken nugget? 46 pounds. Yeah, this

1:21:29

world records will not let you waste any food they

1:21:31

watch. And if you waste the food- So wait, what do

1:21:33

you have to do with it? You have to donate it or

1:21:35

like package it up. What? It's

1:21:37

hard. It's hard. Who's eaten 90 pounds of

1:21:39

cake pop? Well, it's just cake. It's just cake and

1:21:41

frosting mixed up together. So you just can send it

1:21:44

off to like a couple of different places that'll take

1:21:47

donations. So what did you do with the 57 pound

1:21:49

beef Wellington? Like sliced

1:21:51

it? Same thing. Yeah, probably just sliced it and quartered

1:21:53

it and then just put it in plastic wrap and

1:21:56

sent it off. Yeah. the

1:21:59

records are fun. It's just like a fun

1:22:01

little challenge. Yeah. Yeah.

1:22:03

Guinness has gotten cool. Guinness has gotten super

1:22:06

cool. As well. I tried

1:22:08

to set a world record when I was 11 on

1:22:11

a pogo stick. Okay. And

1:22:13

I went through all the submissions, all of it,

1:22:15

only to get like, ultimately never responded to. Not

1:22:17

even denied, it just like never responded. And now

1:22:19

you know that we got a little clout. I

1:22:21

think they pay attention a little bit. And they're

1:22:23

like, oh, look, what do you wanna do? They

1:22:25

probably answer your phone calls now, huh? Yeah, yeah.

1:22:28

And I have to be honest with you, now that they're

1:22:30

answering, specifically with my Pokemon card,

1:22:32

they were just so cool with it. I

1:22:36

don't know, like I had a little PTSD from when

1:22:38

I was 11 because I really wanted to set this

1:22:40

pogo stick record. A lot of people grow up and

1:22:42

just have this dream to get in the Guinness Book

1:22:44

of World Records. It's such a cool book. Yeah. This

1:22:47

dude, Sensr, he broke

1:22:50

the pull up record. Yeah. In

1:22:52

24 hours, 9,250 reps. You

1:22:55

saw it happened? Cameron Haynes, son, I

1:22:58

think he's trying to beat that record. Well, guess what? He

1:23:01

did it. And like he

1:23:03

had trained for it. He's like the pull up guy. They

1:23:06

disqualified him because he did it for

1:23:08

charity. You can't

1:23:10

be associated with any organization or charity. I

1:23:12

don't know if they ended up rolling that

1:23:14

back, but the last time I checked, he

1:23:17

was disqualified. That's ridiculous. Because he was donating

1:23:19

per pull up to some like charity.

1:23:22

That's ridiculous. It was like a full on like

1:23:24

donation situation. They were like, well, since you're aligned

1:23:26

with the charity you're disqualified. They are very by

1:23:28

the book. And if you mess up one thing,

1:23:32

they'll pretty much pull it. We've failed them before. So.

1:23:34

Oh, you have? Mm-hmm. Damn.

1:23:37

Yeah. Do you know the last question on my end

1:23:40

and then I'll rest my case. Sure. Also,

1:23:42

I should say this. Thank you so much for

1:23:44

getting into specificities on food with me. I've

1:23:46

been waiting to do this. Yeah, it's good. And sorry to

1:23:48

the audience members who don't like this type of granular. Food

1:23:50

is great. I believe

1:23:53

that there's more food

1:23:55

or there's a little bit of a food audience

1:23:57

than each and every one of us. I think it just depends on

1:23:59

what. thing you're talking about, but people love

1:24:02

food. It's one of the most naturally

1:24:04

occurring dopamine and

1:24:07

necessities in life. And that's why I love it

1:24:09

as a niche for you. Yeah. Pizza,

1:24:13

where's the best pizza on

1:24:15

the planet? In your eyes

1:24:17

currently. Currently

1:24:19

for me, it's a, and

1:24:22

I have a little bias because of Rhode Island,

1:24:24

it's a restaurant in Providence called- Holy shit. Alforno.

1:24:27

How do you feel to live on that island

1:24:29

by yourself? Oh no. Okay, I thought you were

1:24:31

gonna agree with me. No, there can't be a,

1:24:34

have you had all the New York spa? I mean, you're

1:24:36

so close. I was really excited for a second. I thought

1:24:38

you were gonna be like, that's my favorite. Well, I've just

1:24:40

never heard. I mean, I can't doubt you because you're a

1:24:42

big food guy. Please, seriously. It's called Alforno.

1:24:45

I have no tie to that. I worked there

1:24:47

because of how much I loved it when I

1:24:49

was growing up in Rhode Island. But

1:24:52

this isn't some sort of plug that like, I don't like

1:24:54

it. No, of course. It's

1:24:57

grilled pizza. Oh yeah. They invented

1:24:59

it there. No, no, no, it's, you got it.

1:25:01

What does that fucking mean? Okay, so- Because

1:25:03

what you're saying is offensive right now to

1:25:05

a lot of people. A lot of people.

1:25:08

Hear me out, okay? When

1:25:10

I think about food, I think about just the

1:25:12

balance in whatever food we're discussing. This

1:25:14

has everything perfectly balanced. It has,

1:25:16

the dough is chewy, but also has a

1:25:19

nice crust to it. So you have both

1:25:21

of those kind of playing off each other.

1:25:23

Then it's simple. It's simple ingredients. There's some

1:25:25

three, a blend of three cheeses. There's some

1:25:28

simple tomato sauce splatted on the pizza. It's

1:25:30

a messy sort of pizza. So it's not

1:25:32

pretentious or fancy. And then

1:25:34

there's fresh, nice fresh herbs that could kind of

1:25:36

give that like bright pop to it. And

1:25:41

it just, it's just so, so

1:25:44

well rounded. Then you got that char. So

1:25:46

which is that nice extra flavor from the

1:25:48

char from the grill itself. It's grilled over

1:25:50

coal. It's

1:25:52

an unbelievable, unbelievable pizza.

1:25:54

So that will- You're gonna grow up on this?

1:25:57

Well, I'm telling you

1:25:59

that will go down. When I ever as my favorite pizza ever,

1:26:01

no one's gonna give me a slice that I like more.

1:26:04

I mean, I get spoiled with a lot of good

1:26:06

food. So literally less than seven days ago, I was

1:26:08

in Italy at a place called Ima Sagnelli, which was

1:26:10

like top two pizza restaurants in the world. Number one

1:26:12

last year, number two this year. It's

1:26:14

fantastic. It's amazing. It's Neapolitan style pizza. And

1:26:16

it's just like, you take a bite of

1:26:18

it and it's hot and it's cheesy. And

1:26:20

it just cooked for only 30 to 40

1:26:23

seconds in the oven and it's done. And

1:26:25

it's amazing to watch and it's

1:26:27

delicious. But this one from, from Alforno from

1:26:29

Providence is gonna go down as my best.

1:26:31

But that's because you have a relationship with

1:26:33

it. A lot of people, if they've

1:26:35

had it, they'll- Well, I'm gonna go

1:26:37

get it, right? But what I'm trying to say to

1:26:39

you was like, if you had asked me, you know,

1:26:42

what my favorite amusement park in the world was when

1:26:44

I was eight, I wouldn't say Disney World. I would

1:26:46

say the one at Orange Avenue School because it has

1:26:48

the funny plastic slide that goes to the right and

1:26:51

left. You know what I'm saying? Like you have a

1:26:53

tie to this grilled pie. He's

1:26:55

saying it can stand on its own. Well,

1:26:58

the reason why it's hard for me is

1:27:00

because I'm from Milford, which is a part

1:27:02

of New Haven County and New Haven- So

1:27:04

I'll agree with you. And New Haven has

1:27:06

less pizza offerings, but better overall quality of

1:27:08

pizza. Whereas New York has a much more

1:27:11

widespread amount of pizzas. Sorry,

1:27:14

New Haven has better, the best pizzas

1:27:16

probably in the country. I would agree with you on

1:27:18

that. Let's say the world. Less of a spread, but

1:27:20

they have some of the best in the world or

1:27:22

in the country, especially

1:27:24

New York. That's what we all think of,

1:27:27

right? New York has a better overall average.

1:27:29

That's what I would say. Absolutely. So

1:27:31

I agree with you on that. And I know you probably wanted me to

1:27:33

say one of the three places in- Oh,

1:27:35

I like that you know that there's three.

1:27:37

So you know your New Haven pizza. I

1:27:39

mean, I just, this is my job, right?

1:27:41

I gotta know this stuff. Pepper Sally's modern.

1:27:43

But, but, but, but, but Alforno and that

1:27:45

grilled pizza, I just think it's such a

1:27:47

well-rounded, it's- I'm going. It's really- I will

1:27:50

go there. It's something special and it's different,

1:27:52

but it's just like, it's pizza. It's definitely

1:27:54

pizza and it, and it's really- So

1:27:56

next time I make a D gen run to

1:27:58

Mohegan, cause I do that quite all. How

1:28:00

far is it from Ohegan to this pizza place? How

1:28:02

far is it to Providence? I don't know. Yeah,

1:28:05

okay. Probably 30 minutes. I'll do it. I'll

1:28:07

get it done. Just let me know. They don't take

1:28:09

reservations. You show up, whatever. But like, yeah, let me

1:28:11

know if you want to go and I'll help you

1:28:13

get there. And then, and it's really special. Wow.

1:28:16

Yeah. Alforno. Yeah, yeah. Wow.

1:28:19

Yeah, it's very good. It's very good. What's your

1:28:21

cookbook called for those who want to cook like

1:28:23

Nick D? Knife Drop. Knife Drop. Oh,

1:28:26

that's cool. Oh, that's cool. Oh yeah, that's right.

1:28:28

Nice job. Oh, I don't

1:28:30

even. Is it close to my hand

1:28:32

to actually end up in it? It could end up

1:28:34

in your hand if you wanted to. It's fun. It's

1:28:36

a fun cookbook. Yeah. Yeah,

1:28:38

it did better than I thought.