1 00:00:02,000 --> 00:00:07,000 Downloaded from YTS.MX 2 00:00:08,000 --> 00:00:13,000 Official YIFY movies site: YTS.MX 3 00:00:20,562 --> 00:00:26,151 [playing tango] 4 00:00:43,877 --> 00:00:48,631 [Anne-Sophie] I’m a chef. I mean, I don’t really attach an importance to the fact uh... 5 00:00:48,673 --> 00:00:53,678 woman or male chef. We are all chefs. 6 00:00:53,720 --> 00:00:58,767 That’s really the problem to enhance women chefs. That means we categorize them. 7 00:01:01,102 --> 00:01:04,040 [Angela] Yeah, I remember growing up and going back and crying and my mom goes: 8 00:01:04,064 --> 00:01:06,542 “Why are you going back?” I said: “I just need to do a year, Mom. 9 00:01:06,566 --> 00:01:09,819 Once I’ve done a year, then that’s it. That opens every door to me. 10 00:01:09,861 --> 00:01:12,280 I’ve proved myself.” And, you know, and I did. 11 00:01:14,574 --> 00:01:17,303 [Amanda] I always say that I wasn’t really ever harassed because I was a woman, 12 00:01:17,327 --> 00:01:21,873 I was just harassed ‘cause I was a human and chefs are like, equal opportunity assholes. 13 00:01:21,915 --> 00:01:24,501 They’ll harass anybody they see who’s weaker than them. 14 00:01:26,086 --> 00:01:29,964 [Ivy] There’s no time if you’re slammed on a Friday night to say 15 00:01:30,006 --> 00:01:33,468 “I’m sorry I called you a fucking whore. Shut the fuck up. 16 00:01:33,510 --> 00:01:35,762 Take the dick out of your ass and get this shit done.” 17 00:01:38,390 --> 00:01:40,684 [Suzanne] When I walk in, I’m gonna respect you, 18 00:01:40,725 --> 00:01:42,894 but I’m gonna command the respect back. 19 00:01:42,936 --> 00:01:46,272 And once we kinda are on the same page, then we’re good. 20 00:01:46,648 --> 00:01:49,317 [playing tango] 21 00:01:59,494 --> 00:02:01,830 [seagulls cawing] 22 00:02:10,714 --> 00:02:12,340 [jazz music] 23 00:02:36,698 --> 00:02:39,284 [Victoria] Pick up squash, please? It’s gonna be for Table 21. 24 00:02:40,827 --> 00:02:43,747 - Angel? Can you help me with the uh... tempura? - [Angel] Yeah. 25 00:02:43,788 --> 00:02:46,207 [Victoria] Uh... And guys? Pass me the two terrines right now, 26 00:02:46,249 --> 00:02:48,460 so I can put them on a plate, OK? So they can temper. 27 00:02:57,010 --> 00:02:59,846 Women have been cooking forever. Women have been the one that cooked 28 00:02:59,888 --> 00:03:02,682 for the chef or the man that became a chef. 29 00:03:04,309 --> 00:03:06,561 Usually it’s like, “Oh, my mom used to cook this for me.” 30 00:03:06,603 --> 00:03:08,622 And I was like, "OK so women have been cooking all this time, 31 00:03:08,646 --> 00:03:10,774 but you can’t make it to the professional side?" 32 00:03:11,733 --> 00:03:14,652 That is the irony of this, you know what I mean? 33 00:03:14,694 --> 00:03:17,072 It’s not like you always recall your dad cooking for you. 34 00:03:17,739 --> 00:03:20,617 - Burger medium is three. - Burger medium, three. 35 00:03:20,658 --> 00:03:23,912 - Bar 4 is summer squash, no uni. - Bar 4 is summer squash, no uni. 36 00:03:27,832 --> 00:03:31,836 I’m not sure whether things have improved for women that much in the kitchen. 37 00:03:32,629 --> 00:03:36,424 The fight and the struggle and the complaints are still the same. 38 00:03:38,134 --> 00:03:40,637 We are a little bit more like the chervil on the salad. 39 00:03:41,680 --> 00:03:44,641 We are some kind of garnish because it looks good. 40 00:03:44,683 --> 00:03:48,603 You know? Like people need to see that you’re promoting women. 41 00:03:48,645 --> 00:03:52,607 OK, Victor. You’re going tartare, yes? 42 00:03:55,026 --> 00:03:57,237 I’m from Chile. Santiago, Chile. 43 00:03:58,822 --> 00:04:01,574 My mom raised me to believe I could do whatever I wanted to do. 44 00:04:02,158 --> 00:04:04,160 Probably that was her mistake. 45 00:04:04,828 --> 00:04:08,331 - Uh... Matteo, have you touched base with table 11? - Not yet. 46 00:04:08,373 --> 00:04:11,751 Because his order fired the wrong food and also they were waiting, OK? 47 00:04:11,793 --> 00:04:14,713 - I spoke with him. - So can someone tell me what’s going on? 48 00:04:14,754 --> 00:04:15,922 Uh... He wants his cod. 49 00:04:17,674 --> 00:04:20,719 - Great. He’s a pescatarian, but we ordered duck. OK. - [cook] Yeah. 50 00:04:20,760 --> 00:04:23,388 - He did not order duck. - Huh? 51 00:04:23,430 --> 00:04:25,574 -He didn’t order the duck. -That’s what I’m saying. Dan ordered a duck. 52 00:04:25,598 --> 00:04:27,201 - Yes. - Anyways, seat 1, seat 2 is bok choy. 53 00:04:27,225 --> 00:04:30,061 Seat 1, seat 2 is squash. Seat 3, seat 4 carpaccio. 54 00:04:30,103 --> 00:04:33,106 - Go all the way on 23. - [cook] 23. 55 00:04:33,148 --> 00:04:38,903 Vito, you have the... the face of death. This is a restaurant. Shit happens, OK? 56 00:04:42,198 --> 00:04:45,076 Chumley’s was first opened in 1922. 57 00:04:45,785 --> 00:04:49,664 You know, Hemingway and all these famous writers would come here and basically hang out. 58 00:04:52,709 --> 00:04:55,795 [Victoria] Ordering duck. Order fire carpaccio, tartare. 59 00:05:00,175 --> 00:05:02,844 My dream is to have my own restaurant 60 00:05:02,886 --> 00:05:05,930 and express myself with more freedom than I have here. 61 00:05:07,640 --> 00:05:09,851 Like a blank canvas for me to paint. 62 00:05:11,895 --> 00:05:14,689 It’s how do I express myself on a plate. 63 00:05:32,665 --> 00:05:33,665 [Amanda] I’m behind you. 64 00:05:37,212 --> 00:05:39,881 Can I get the three carrots on 305, please? 65 00:05:42,967 --> 00:05:46,971 Dirt Candy is an all-vegetable restaurant in Manhattan on the Lower East Side. 66 00:05:47,013 --> 00:05:50,642 [waiter] Alright, guys. OK, so this is the Brussels sprout tacos. Be careful... 67 00:05:50,684 --> 00:05:52,724 [Amanda] What we do here is we celebrate vegetables. 68 00:05:54,604 --> 00:05:57,857 There’s restaurants that are vegetable forward, but they still serve a little meat, 69 00:05:58,525 --> 00:06:01,653 but we are the only ones who have taken huge leap of faith and said: 70 00:06:01,695 --> 00:06:03,615 “Just come to the restaurant for the vegetables.” 71 00:06:04,864 --> 00:06:06,842 With the fennels on the bottom layer, we have the carta di musica, 72 00:06:06,866 --> 00:06:09,452 which is really just fancy Italian for cracker. 73 00:06:09,494 --> 00:06:12,330 Then we have some caramelized yogurt, caramelized fennel, 74 00:06:12,372 --> 00:06:14,916 ginger cream, cherry purée, dehydrated... 75 00:06:16,876 --> 00:06:19,129 I think you have too much butter and not enough salt. 76 00:06:19,170 --> 00:06:20,930 - Not enough salt, too much butter? - In this. 77 00:06:20,964 --> 00:06:23,425 This is fine. A little bit more salt would be fine. 78 00:06:23,466 --> 00:06:25,552 Only because you’re compensating for the vegetables. 79 00:06:26,094 --> 00:06:27,929 Overcooked. Too salty. 80 00:06:29,764 --> 00:06:31,484 You could have tried to be better on camera. 81 00:06:33,560 --> 00:06:36,688 -Uhm... Wait, OK. My question was... -Just say “Yes, Chef.” 82 00:06:36,730 --> 00:06:37,772 - Yes, Chef. - Yes. 83 00:06:41,776 --> 00:06:42,936 I’m proud to be a woman chef. 84 00:06:44,112 --> 00:06:46,823 There’s a huge number of women chefs cooking 85 00:06:46,865 --> 00:06:48,533 and we just don’t talk about them. 86 00:06:49,159 --> 00:06:51,786 And yet somehow people still think they’re actually 87 00:06:51,828 --> 00:06:54,122 aren’t a lot of female chefs or women chefs 88 00:06:54,164 --> 00:06:56,291 because they’re not really the ones written about. 89 00:06:56,332 --> 00:06:57,709 And they’re not the important ones. 90 00:06:58,960 --> 00:07:00,240 And so that’s the uphill battle. 91 00:07:00,420 --> 00:07:02,005 If you don’t keep talking about us, 92 00:07:02,047 --> 00:07:03,840 then we’re not gonna have a place. 93 00:07:03,882 --> 00:07:05,633 We’re gonna keep getting pushed aside. 94 00:07:06,968 --> 00:07:09,637 You can start with this. Big table. Just put it down in the middle. 95 00:07:10,847 --> 00:07:13,641 My big issue with the industry is in the media. 96 00:07:14,601 --> 00:07:19,439 There’s sort of been this refusal to celebrate female chefs. 97 00:07:20,815 --> 00:07:23,485 You see this over and over again on the... 98 00:07:23,526 --> 00:07:27,197 the big awards and the best new chefs list, best new restaurants. 99 00:07:27,238 --> 00:07:29,574 They tend to be male chefs. 100 00:07:31,201 --> 00:07:33,912 It’s always like, one woman and nine men on a cover. 101 00:07:35,872 --> 00:07:39,918 The reason women don’t have those kinds of restaurants is because 102 00:07:39,959 --> 00:07:42,212 they tend to open more mom-and-pop restaurants 103 00:07:42,253 --> 00:07:45,090 because they’re only able to get a little bit of money. 104 00:07:45,131 --> 00:07:48,301 Without that financial backing, it’s really hard to get on those covers. 105 00:07:48,343 --> 00:07:50,261 It’s hard to win those awards 106 00:07:50,303 --> 00:07:53,014 and so this cycle just goes and goes and goes 107 00:07:53,056 --> 00:07:55,136 and women keep getting left out of this conversation. 108 00:07:57,852 --> 00:07:59,896 [Anita] That’s really the old boys’ club. 109 00:07:59,938 --> 00:08:02,565 If you’re not white, if you’re not straight, if... 110 00:08:03,358 --> 00:08:05,819 you know, you don’t really fit into a uhm... 111 00:08:07,112 --> 00:08:09,698 a gender norm, of course you’re angry. 112 00:08:12,867 --> 00:08:16,246 And the media really likes to celebrate young, tough dudes 113 00:08:16,287 --> 00:08:17,831 with a lot of like, tattoos. 114 00:08:18,998 --> 00:08:21,167 What’s cool is, “Hey, look at the giant tattoo 115 00:08:21,209 --> 00:08:22,877 I got to cover the giant scar I had.” 116 00:08:25,255 --> 00:08:27,316 [Charlotte] Why do I think all the guys get the attention? 117 00:08:27,340 --> 00:08:29,259 'Cause they probably want it more than we do. 118 00:08:29,926 --> 00:08:32,721 “Look at me, look at me, look at me. The big swingin' dick scenario. 119 00:08:32,762 --> 00:08:36,808 Like I’m large and in charge and I’m fuckin’ fabulous and I’m killing the game.” 120 00:08:38,351 --> 00:08:40,645 I remember when Kitchen Confidentialcame out. 121 00:08:40,687 --> 00:08:44,232 I did read it in the first year of college and I found it very exciting 122 00:08:44,274 --> 00:08:47,902 because it sounded like a... a... a ride. Like a wild ride. 123 00:08:47,944 --> 00:08:50,464 You know, everyone’s partying, they’re living in these crazy houses together 124 00:08:50,488 --> 00:08:54,325 in the middle of L.A. or New York and making it happen 125 00:08:54,367 --> 00:08:57,487 and all the strife and struggle. But the strife and struggle sounded super sexy. 126 00:08:58,538 --> 00:09:02,000 They’re badasses. They’re party animals. They’re sleeping with everybody. 127 00:09:02,042 --> 00:09:04,442 They’re doing tons of drugs and they’re getting away with it. 128 00:09:05,962 --> 00:09:09,758 It adds a touch of melodrama to our industry that we eat like crazy. 129 00:09:27,025 --> 00:09:28,610 [classical string music] 130 00:09:38,703 --> 00:09:42,957 [Anita] There’s a saying that men cook for glory and women for love. 131 00:09:43,583 --> 00:09:48,129 And if we do, it’s because of how we were raised and of that social construct. 132 00:09:50,131 --> 00:09:54,427 But as a chef, you really wanna be judged on your work, you know? 133 00:09:54,469 --> 00:09:56,229 Your gender really has nothing to do with it. 134 00:10:02,977 --> 00:10:06,106 Order in VIP a pierogi and a tartare. 135 00:10:07,649 --> 00:10:10,568 I’ve been running this restaurant 17 years. 136 00:10:10,610 --> 00:10:14,114 I mean, on some level it was a compulsion. I felt compelled to do this. 137 00:10:20,286 --> 00:10:24,290 We’ve been bombarded by images of 138 00:10:24,332 --> 00:10:27,168 what it means to be female and what it means to be male. 139 00:10:29,129 --> 00:10:31,339 You know, growing up in the Midwest was difficult for me. 140 00:10:32,882 --> 00:10:34,801 I consider myself gender non-conforming. 141 00:10:35,635 --> 00:10:38,346 I didn’t like wearing dresses. You know, I was a tomboy. 142 00:10:40,098 --> 00:10:43,393 I came from a very food-obsessed family, 143 00:10:44,144 --> 00:10:48,189 and, you know, on some level it was sort of the best part of my childhood. 144 00:10:50,692 --> 00:10:54,696 So it’s interesting that I’ve... I’ve turned that into a life. 145 00:10:56,072 --> 00:10:57,365 I got three foie's in the window. 146 00:11:00,368 --> 00:11:04,706 [Amanda] Anita Lo is one of the most amazing chefs in this country. 147 00:11:04,748 --> 00:11:08,335 You know, Annisa was this really well-respected restaurant in the city. 148 00:11:08,376 --> 00:11:11,254 It had at one point Michelin stars. 149 00:11:11,296 --> 00:11:13,631 It had three stars from the New York Times 150 00:11:13,673 --> 00:11:16,384 and she defined a certain place for female chefs in this industry. 151 00:11:20,263 --> 00:11:24,309 [Victoria] The first time that I heard about Anita Lo at Annisa was through my ex-father-in-law. 152 00:11:25,352 --> 00:11:28,021 He was always trying to get me to come to New York 153 00:11:28,063 --> 00:11:32,025 because it’s like, “You see? A woman can run a kitchen. 154 00:11:32,067 --> 00:11:35,111 A woman can have a restaurant. You should come to New York.” 155 00:11:35,820 --> 00:11:39,157 And I was like, “OK, it sounds amazing, but she is like, 156 00:11:39,824 --> 00:11:43,328 the one.”You know? It’s like one woman that is running a restaurant. 157 00:11:47,540 --> 00:11:50,420 I think it would have been really helpful, you know, to have a role model. 158 00:11:51,628 --> 00:11:55,548 You know, I’d never worked for a female chef. 159 00:11:55,590 --> 00:11:57,967 Uhm... There weren’t a lot of them out there, 160 00:11:58,009 --> 00:12:00,249 especially in fine dining, which was what I wanted to do. 161 00:12:01,638 --> 00:12:05,934 There weren’t, you know, people of color or gay people. 162 00:12:07,227 --> 00:12:10,397 So, I felt a deep responsibility to be a mentor. 163 00:12:12,148 --> 00:12:17,112 You know, I think that’s probably important for some young women 164 00:12:17,487 --> 00:12:18,767 to see that it’s possible, yeah. 165 00:12:31,251 --> 00:12:36,047 [Suzanne] And Em, as soon as you can, can you pick up for Booth 1, please? 166 00:12:36,089 --> 00:12:38,466 Alright, Justin. We got a soca, a burger and a lamb. 167 00:12:39,342 --> 00:12:40,468 [cook] Fritter, squash. 168 00:12:42,637 --> 00:12:46,307 One burger going to 15. Other burger going to table 13. 169 00:12:49,477 --> 00:12:52,147 - Let’s get that mac up right now. - Yes. 170 00:12:52,188 --> 00:12:56,901 - Let’s get that rice right now inside of that pan. - Yes, Chef. Got it. 171 00:12:59,029 --> 00:13:01,448 I’m not gonna tell you how to run your kitchen. 172 00:13:01,489 --> 00:13:04,260 I’m not gonna tell you about what kitchens are better than other kitchens, 173 00:13:04,284 --> 00:13:06,004 but I’m gonna tell you how I run my kitchen. 174 00:13:08,079 --> 00:13:13,585 Working in the industry for 10 years before opening this restaurant, I realized that 175 00:13:13,626 --> 00:13:17,255 there were lots of voids in the kitchens that I worked in. 176 00:13:17,297 --> 00:13:19,215 And that was not seeing enough women. 177 00:13:19,257 --> 00:13:20,717 Order up, Chef. Mac. 178 00:13:20,759 --> 00:13:24,554 - Yup. Going to table... Booth 1. - Order up. 179 00:13:25,513 --> 00:13:28,767 I thought, “Wow. Wouldn’t it be awesome if we could create 180 00:13:28,808 --> 00:13:32,645 a space that they can come and gain some skill sets. 181 00:13:32,687 --> 00:13:37,650 We can run the kitchen, dominate the kitchen in a very male-dominated industry. 182 00:13:37,692 --> 00:13:40,212 - May I have that cornbread, please? - Yup. Cutting it right now. 183 00:13:43,823 --> 00:13:46,868 [Suzanne] Hands, please? One soca going to table 14. 184 00:13:49,621 --> 00:13:53,333 I’ve been operating this restaurant for about three years. 185 00:13:53,375 --> 00:13:55,210 Myself and my husband, Johnnie. 186 00:13:57,295 --> 00:14:01,383 Myles is here quite regularly. He knows the staff. 187 00:14:03,385 --> 00:14:06,471 When we opened the restaurant, friends would come and 188 00:14:06,513 --> 00:14:09,349 take him on a stroll in the neighborhood if he was crying. 189 00:14:09,391 --> 00:14:12,143 Customers would take him if I was on the line. 190 00:14:12,185 --> 00:14:15,021 He was on my back, strapped to my back when I was cooking. 191 00:14:16,022 --> 00:14:21,319 - What colors today? - We’re a small restaurant, like any mom and pop. 192 00:14:21,361 --> 00:14:23,422 'Cause that’s really at the end of the day what we are. 193 00:14:23,446 --> 00:14:26,116 [Johnnie] That’s the one? Yeah. 194 00:14:26,157 --> 00:14:28,076 [Suzanne] It’s a very personal space. 195 00:14:29,828 --> 00:14:33,081 Can you pick up this mac and cheese going to booth 1, please? Thank you. 196 00:14:34,541 --> 00:14:38,586 Yeah, being a woman of color, I’m not gonna be, 197 00:14:38,628 --> 00:14:41,506 you know, that stereotype that you expect me to be. 198 00:14:43,008 --> 00:14:46,970 The first thing my father said is: “No daughter of mine 199 00:14:47,012 --> 00:14:51,558 is gonna go and work for some white person in their kitchen and cook their food. 200 00:14:51,599 --> 00:14:54,519 I don’t want that for you. I didn’t do that. 201 00:14:54,561 --> 00:14:56,561 I don’t want you to be working as someone’s slave.” 202 00:14:57,605 --> 00:15:01,234 You look at the images and the history of the mammy characters. 203 00:15:01,860 --> 00:15:07,490 The nannies that, you know, are always kept in the back that prepare the food, 204 00:15:07,532 --> 00:15:11,119 take care of the children and the roles of black women and what we’ve been known for. 205 00:15:13,747 --> 00:15:16,499 You know, I’m part American. I’m... I’m part Canadian. 206 00:15:16,541 --> 00:15:19,836 I’m dual citizen. So it’s a part of my history 207 00:15:19,878 --> 00:15:24,341 and it’s also a part of the history of what I know of diners 208 00:15:25,216 --> 00:15:27,635 and the sit-in movement in the Deep South. 209 00:15:32,932 --> 00:15:38,313 You know, when I think about what my life would’ve been like if I was, 210 00:15:38,355 --> 00:15:42,025 you know, living in, say, the South in the United States 211 00:15:42,067 --> 00:15:46,154 in the 1950s opening up a restaurant as a black woman with a white husband? 212 00:15:47,155 --> 00:15:48,239 This shit would not happen. 213 00:16:00,293 --> 00:16:02,712 I often get asked to do pastries and I’m like... 214 00:16:02,754 --> 00:16:04,565 Well, sometimes I get asked to do pastries or desserts for events and I say: 215 00:16:04,589 --> 00:16:07,509 “Do I look like a pastry chef? I’m the fish girl." 216 00:16:12,514 --> 00:16:16,434 I’ve been a chef for approximately 12 years. 217 00:16:16,476 --> 00:16:18,788 And it’s been about a year and a half, two years, since I haven’t 218 00:16:18,812 --> 00:16:21,106 been in a traditional restaurant environment. 219 00:16:22,774 --> 00:16:26,444 When someone says: “You’re a woman chef", I don’t really hear that. 220 00:16:26,486 --> 00:16:28,697 I just hear ‘chef’. Chef is a chef is a chef. 221 00:16:30,907 --> 00:16:36,746 I left the industry to find a way to make my own company. 222 00:16:36,788 --> 00:16:41,209 I wanted to fund it myself, build it myself and make it happen on my own. 223 00:16:43,503 --> 00:16:46,673 I was more emotionally burnt out, I think, than... than physically. 224 00:16:46,715 --> 00:16:50,885 I was tired of being the money maker for somebody else. 225 00:16:52,137 --> 00:16:55,598 Everybody’s just trying to make a buck. No one really cares as much as they used to. 226 00:16:55,640 --> 00:16:57,225 Fuck you. I’m out. 227 00:17:00,020 --> 00:17:03,023 So basically, I’m a non-traditional chef. 228 00:17:12,699 --> 00:17:14,419 I’ve always wanted to own my own restaurant, 229 00:17:15,535 --> 00:17:17,370 but I don’t have half a million dollars. 230 00:17:17,954 --> 00:17:19,794 Where am I even gonna think about getting that? 231 00:17:20,915 --> 00:17:22,250 In the meantime, what do I do? 232 00:17:25,879 --> 00:17:28,381 [jazzy music] 233 00:17:36,014 --> 00:17:40,018 [Angela] I never thought that cooking would explode the way it has. 234 00:17:40,060 --> 00:17:43,688 Chefs are on TV. Chefs have become these superstars. 235 00:17:43,730 --> 00:17:47,859 People suddenly look at cooking and restaurants as sexy. 236 00:17:47,901 --> 00:17:50,695 You know, 30, 40 years ago, everyone used to think 237 00:17:50,737 --> 00:17:52,906 you only wanted to be a chef because you were thick. 238 00:17:52,947 --> 00:17:54,783 - Shut the fuck up. - [cook] Yes, Chef. 239 00:17:54,824 --> 00:17:56,451 - One spaghetti of lobster. - Yes, Chef. 240 00:17:56,493 --> 00:17:57,869 - One scallops. - Yes, Chef. 241 00:17:57,911 --> 00:17:59,537 Now, would you like me to fuckin’ 242 00:17:59,579 --> 00:18:00,681 - email that to your Blackberry? - No, Chef. 243 00:18:00,705 --> 00:18:02,207 - Move your ass. - Yes, Chef. 244 00:18:14,719 --> 00:18:16,864 [Angela] New order. One rabbit du jour, one crab du jour. 245 00:18:16,888 --> 00:18:19,248 - Follow one cod, one rump du jour, ça marche. - [cooks] Oui. 246 00:18:21,685 --> 00:18:23,478 [kitchen noises] 247 00:18:29,651 --> 00:18:34,656 [Angela] No oil on top of this. Service, please. Let’s go. Table 16. 248 00:18:37,033 --> 00:18:38,493 [Oscar] One veg, two coming? 249 00:18:41,121 --> 00:18:44,040 [Angela] I’ve been a chef probably for the last 30 years. 250 00:18:44,082 --> 00:18:46,376 My main mentor was Gordon Ramsay. 251 00:18:47,585 --> 00:18:51,840 You know, I started with him uhm... probably when I was about 23, 24, 252 00:18:51,881 --> 00:18:54,843 and then worked for Gordon for about 17 years in various restaurants. 253 00:18:55,552 --> 00:18:57,554 Right. How long, guys? 254 00:18:57,595 --> 00:19:00,056 - 10 seconds on the rabbit pappardelle. - Yeah. 255 00:19:00,098 --> 00:19:03,059 When I started working they had... all had a bet. 256 00:19:03,101 --> 00:19:07,105 They all said you know, give... she’ll do two days, two weeks, two months, whatever. 257 00:19:07,147 --> 00:19:10,400 'Cause there hadn’t been a woman who had worked there for a full year anyway 258 00:19:10,442 --> 00:19:12,694 and they just didn’t think anyone would last. 259 00:19:14,112 --> 00:19:19,284 I mean, it was nuts and you know, I constantly... I used to look at my week and think, 260 00:19:19,325 --> 00:19:23,121 God, I haven’t had a bollocking, I haven’t been shouted at and I’d then sort of get to 261 00:19:23,163 --> 00:19:26,183 Thursday and then suddenly it would happen and I’d be like, “Oh my God. Here we go.” 262 00:19:26,207 --> 00:19:29,544 And my aim was to always to try and get to Saturday without a bollocking. 263 00:19:29,586 --> 00:19:31,386 And eventually you did, ‘cause you got better. 264 00:19:33,340 --> 00:19:36,140 [Angela] Ça marche. One eel, one egg truffle, to follow two egg truffle. 265 00:19:37,010 --> 00:19:38,470 How long for the ham? 266 00:19:39,471 --> 00:19:40,948 [Angela] I used to just think Gordon was mad 267 00:19:40,972 --> 00:19:42,557 when he used to kick off and stuff. 268 00:19:43,475 --> 00:19:44,809 I just don’t see the point. 269 00:19:46,144 --> 00:19:48,813 There’s times where I’ve got so angry and, you know, 270 00:19:48,855 --> 00:19:51,816 and I can feel my face getting red and my neck and stuff 271 00:19:51,858 --> 00:19:54,837 and then I’m like “Oh, my God.” And then you’re so stressed for the next hour. 272 00:19:54,861 --> 00:19:55,861 It’s not worth it. 273 00:19:56,363 --> 00:19:57,864 Service. Oh, you’re there. 274 00:19:57,906 --> 00:19:59,366 Where’s the other one? We need two. 275 00:19:59,407 --> 00:20:00,367 Let’s go, please. You’re going to 276 00:20:00,408 --> 00:20:01,408 table 14, yeah? 277 00:20:02,911 --> 00:20:05,231 [Angela] My first Michelin star was at The Connaught Hotel. 278 00:20:06,581 --> 00:20:10,752 We opened at The Connaught after there had been a hundred years of male chefs. 279 00:20:10,794 --> 00:20:13,171 You know, and there was uproar. People were so... 280 00:20:13,213 --> 00:20:16,132 There were some people that hated the fact I’d gone in there. 281 00:20:16,174 --> 00:20:19,177 I mean, I had this amazing receptionist at the time, Lydia, 282 00:20:19,219 --> 00:20:23,515 and uhm... this guy kept coming and every time he came he moaned and complained. 283 00:20:23,556 --> 00:20:26,017 And he was an old regular that came for years 284 00:20:26,059 --> 00:20:29,104 and he rang up and he said: “Is she still there?”, talking about me. 285 00:20:29,145 --> 00:20:32,273 Lydia goes: “Yeah, yeah. Angela’s still the chef.” 286 00:20:32,315 --> 00:20:35,568 “Oh, well I’ll have a table” and then what I loved about Lydia, she goes: 287 00:20:35,610 --> 00:20:38,196 “Why do you want a table? You don’t like it here. 288 00:20:38,238 --> 00:20:40,716 You like The Connaught, but you don’t like the fact we’re here. 289 00:20:40,740 --> 00:20:43,827 You don’t like Angela, so why do you want to come and upset yourself?" 290 00:20:43,868 --> 00:20:45,308 You know, and I thought, “Brilliant!” 291 00:20:47,622 --> 00:20:49,124 Where we’re sitting now is Murano. 292 00:20:49,165 --> 00:20:53,169 So, Gordon and I opened Murano in 2008 293 00:20:53,211 --> 00:20:57,924 and then uhm... 2011 I bought Gordon out of our partnership and now I’m my own boss. 294 00:20:57,966 --> 00:20:59,509 Right. Service, please. 295 00:20:59,843 --> 00:21:02,679 [Angela] But the amount of people that will go, 296 00:21:02,721 --> 00:21:04,597 “God, it’s calm. Isn’t it?" And, 297 00:21:04,639 --> 00:21:06,975 “Why aren’t you shouting and swearing?” 298 00:21:07,017 --> 00:21:10,645 As if that’s what they expect and I go, “We don’t do that.” 299 00:21:10,687 --> 00:21:12,915 And you know... And people will go: “Oh, go on, shout at them”, 300 00:21:12,939 --> 00:21:14,899 you know, and it's like, “What do you want?” 301 00:21:15,275 --> 00:21:18,945 Right. Let’s get plates out, Martina. How long on that guinea fowl cod? 302 00:21:19,446 --> 00:21:22,966 [Angela] That doesn’t mean to say that I’m not direct in my approach when things go wrong. 303 00:21:23,700 --> 00:21:26,786 Why is the food going cold? Why is the food not hot at the table? 304 00:21:26,828 --> 00:21:28,580 Why did they wait? You know, come on. 305 00:21:28,621 --> 00:21:30,099 But I don’t need to swear and shout at them 306 00:21:30,123 --> 00:21:31,624 to get those answers. 307 00:21:31,666 --> 00:21:34,502 Let’s go. Table 5. Lovely. 308 00:21:37,881 --> 00:21:39,674 [rhythmic music] 309 00:21:45,221 --> 00:21:49,309 [Ivy] A kitchen is not exactly the most hospitable place for a woman 310 00:21:49,351 --> 00:21:54,814 or for anybody who has any kind of thoughts about equal rights 311 00:21:54,856 --> 00:21:56,691 or you know, fair treatment. 312 00:21:57,901 --> 00:22:00,820 It’s not a place for the faint of heart. 313 00:22:02,155 --> 00:22:05,742 Hello there. Welcome to 86'd Mondays. I’m your host, Ivy Knight, and 314 00:22:05,784 --> 00:22:09,621 tonight is the first ever preserved fish battle. 315 00:22:11,122 --> 00:22:14,334 [Ivy] I’ve been hosting events for eight years at the Drake Hotel. 316 00:22:14,376 --> 00:22:17,712 - So take a station over there. That’s fine. - [man] OK. 317 00:22:17,754 --> 00:22:20,131 I was a cook for 10 years. 318 00:22:20,173 --> 00:22:25,053 At the 5 year mark, I realized I didn’t have the proper temperament 319 00:22:25,095 --> 00:22:28,306 to be a head chef and I wanted to write. 320 00:22:29,099 --> 00:22:34,521 So I spent the next 5 years in kitchens sort of working towards getting out of them. 321 00:22:35,480 --> 00:22:40,860 The thing that I rallied against was how much we were exploited as cooks 322 00:22:40,902 --> 00:22:43,905 and how much work was expected of us for so little pay. 323 00:22:44,864 --> 00:22:47,904 Yeah, I’ll bring out two spoons. The spaghetti that was taking me a long time. 324 00:22:48,785 --> 00:22:52,330 [Amanda] It is a tough place to work, and I think because you’re cooking, 325 00:22:52,372 --> 00:22:57,711 you’re playing with fire, things go wrong a lot and fast. 326 00:22:57,752 --> 00:23:00,714 Please. Please. One tower. Just figure out something. 327 00:23:00,755 --> 00:23:03,299 Any kind of pockys. Anything. I don’t care. 328 00:23:03,341 --> 00:23:07,512 I just need the tower. No, just give me anything. 329 00:23:08,096 --> 00:23:09,848 Five minutes on 15. 330 00:23:11,016 --> 00:23:13,810 [Charlotte] It’s a very high-stress environment. Hot temperatures. 331 00:23:13,852 --> 00:23:16,330 Like, you know, you’re standing in front of a 400, 500 degree oven for hours 332 00:23:16,354 --> 00:23:18,440 in the middle of summer with no air conditioning. 333 00:23:19,190 --> 00:23:21,317 You’re frustrated, exhausted. 334 00:23:22,027 --> 00:23:25,739 And the environment is so volatile that the worst of people can come out. 335 00:23:27,782 --> 00:23:29,510 [Victoria] What do you need? Let’s not do this. -Nothing. 336 00:23:29,534 --> 00:23:31,303 -What is it that you need? What does he need? -Nothing. 337 00:23:31,327 --> 00:23:33,180 Since you screwed up already, I really don’t wanna 338 00:23:33,204 --> 00:23:34,622 know anything else, OK? Thank you. 339 00:23:36,458 --> 00:23:39,961 My usual schedule is like 6 days a week, 12 to 14 hours a day. 340 00:23:40,837 --> 00:23:42,881 I think pressure sometimes can get to you. 341 00:23:43,590 --> 00:23:46,610 And if you have an unbalanced life, you’re gonna be an unbalanced human being. 342 00:23:46,634 --> 00:23:51,014 That is obvious that we’re not the most balanced bunch, you know what I mean? 343 00:23:51,056 --> 00:23:53,892 After that bok choy, give me a tartare lonely, OK? 344 00:23:54,517 --> 00:23:56,978 [Ivy] If you can’t keep up, get the fuck out. 345 00:23:57,520 --> 00:24:02,150 There’s no time for thoughtful chats about beet rude. 346 00:24:02,192 --> 00:24:04,652 Fuck off. Just get it done. 347 00:24:05,153 --> 00:24:08,740 So unfortunately, these can’t go out. It’s too late. 348 00:24:10,909 --> 00:24:13,387 I’m sorry, but they have to come together. You guys have to count. 349 00:24:13,411 --> 00:24:17,248 It’s one mini vegan, two regulars, all at the same time. 350 00:24:17,290 --> 00:24:21,836 I can’t send out to one half of the table some food and not the other half. 351 00:24:22,962 --> 00:24:26,150 You know, people say the oil, the knives, I mean... You know, people exaggerate that. 352 00:24:26,174 --> 00:24:28,569 They think everyone’s walking around with a knife and just ready to stab. 353 00:24:28,593 --> 00:24:32,931 I mean, you know, I... You know, it’s hard but Christ alive, we’re not... 354 00:24:32,972 --> 00:24:36,142 you know, it’s not like that. I mean, at least not in any kitchen I’ve worked in. 355 00:24:37,477 --> 00:24:40,397 - Hi, Ivy! - Hi. So we’re gonna start in like, four minutes. 356 00:24:40,438 --> 00:24:41,898 I’m ready to rock and roll. 357 00:24:41,940 --> 00:24:43,316 OK, here’s how it’s gonna go. 358 00:24:43,358 --> 00:24:45,860 The culture is similar to 359 00:24:45,902 --> 00:24:48,905 frat boy culture or hazing culture. 360 00:24:48,947 --> 00:24:52,325 The newest cooks are the ones who are picked on, 361 00:24:52,367 --> 00:24:55,370 and as you fight your way up through the ranks, 362 00:24:55,412 --> 00:24:59,499 then eventually when you’re in power you just repeat the same cycle of abuse. 363 00:25:02,502 --> 00:25:05,463 They break you down to build you back up. 364 00:25:06,297 --> 00:25:10,844 Or they continue to break you down to keep you down, so you know your position. 365 00:25:10,885 --> 00:25:14,806 - One bread pudding. - Bread pudding. 366 00:25:14,848 --> 00:25:17,142 - Livers are ready, yeah? - Got it. Yeah. 367 00:25:17,183 --> 00:25:21,021 I didn’t come from that. I chose not to put myself in that circumstance 368 00:25:21,438 --> 00:25:23,198 and so why would I do that in my own kitchen? 369 00:25:24,107 --> 00:25:25,442 - Still hot? - Yup. 370 00:25:25,483 --> 00:25:27,152 - Just came out. - Yeah. Alright. 371 00:25:30,155 --> 00:25:33,074 I don’t think... I could be wrong, 372 00:25:33,116 --> 00:25:35,994 but I don’t think that in the corporate world 9 to 5, 373 00:25:36,036 --> 00:25:40,165 that it’s typical for a guy to throw a woman over... 374 00:25:40,206 --> 00:25:44,044 over a table and to pretend to, like, simulate fucking her from behind, 375 00:25:44,085 --> 00:25:46,921 but that happens all the time. Or it happened to me all the time. 376 00:25:48,006 --> 00:25:52,302 I wasn’t crying and calling up a rape counselor because 377 00:25:52,344 --> 00:25:54,095 it was part of the culture. 378 00:25:56,139 --> 00:25:59,768 I basically turned into a little shithead guy. 379 00:26:01,144 --> 00:26:03,772 I just wanted to be accepted and part of the team. 380 00:26:14,199 --> 00:26:16,199 [Anita] I did feel like I had to be one of the boys. 381 00:26:17,160 --> 00:26:21,664 But on some level I also grew up feeling like I wasn’t one of the girls, so... 382 00:26:21,706 --> 00:26:25,335 You know, I certainly... You know, I was never the femmy girl. 383 00:26:26,002 --> 00:26:31,299 So, I was already such an otherthat I’m so used to not being... 384 00:26:31,341 --> 00:26:35,261 part of... any situation that... 385 00:26:35,303 --> 00:26:38,807 you know, by the time I got to the kitchen, I was just an... it was just old hat. 386 00:26:41,768 --> 00:26:44,538 [Charlotte] “Have you ever been assaulted? Have you ever been sexually harassed?” 387 00:26:44,562 --> 00:26:48,149 I’m like “Yeah, of course. It’s sort of a part of the language of the kitchen.” 388 00:26:49,109 --> 00:26:51,861 When I had my first chef position, I was like 389 00:26:52,570 --> 00:26:55,615 “I’m gonna hire only 18 year old boys. They’re gonna do all the heavy lifting. 390 00:26:55,657 --> 00:26:58,052 I’m gonna make them like, put that down, pick it up, put it... 391 00:26:58,076 --> 00:27:01,579 You know, I was... That was my mentality when I first... I was 23. 392 00:27:01,621 --> 00:27:05,542 [Charlotte] Oil and vinegar shrimp and smoked shrimp with kimchi. Enjoy. 393 00:27:05,583 --> 00:27:07,436 [Charlotte] I’m just gonna hire hot guys to do all my work for me. 394 00:27:07,460 --> 00:27:09,129 And I’m just gonna be like this, you know. 395 00:27:09,170 --> 00:27:12,048 I’m gonna have a... a harem of young men. 396 00:27:13,633 --> 00:27:18,346 I developed a bit of a language where I was verbally harassing people. 397 00:27:18,388 --> 00:27:23,727 Very flirty, very open and very like, physical, touching people like... 398 00:27:23,768 --> 00:27:27,272 So I realized that that dialogue and that language of in... 399 00:27:27,313 --> 00:27:30,108 Like, what I trained and what I saw, as soon as I had the power 400 00:27:30,150 --> 00:27:33,153 to be in charge and to lead, I used that same language. 401 00:27:34,612 --> 00:27:36,932 But I didn’t even think about it as being a negative thing. 402 00:27:38,450 --> 00:27:41,703 And then I realized that I’m also a part of the problem. 403 00:27:44,622 --> 00:27:47,375 Enjoy. Crackers. You’re in, you're golden. 404 00:27:50,670 --> 00:27:53,715 Yeah, I was assaulted by my sous-chef. 405 00:27:53,757 --> 00:27:56,176 And I should be clear it wasn’t sexual assault. 406 00:27:57,302 --> 00:28:00,847 He just hated me as a person. I don’t think it mattered that I was a woman. 407 00:28:02,182 --> 00:28:06,186 I think it was a Saturday night service. It was midnight. We were finally closing. 408 00:28:06,227 --> 00:28:10,357 It had been a brutal service and he told me to take apart my stove 409 00:28:11,900 --> 00:28:14,986 and start scrubbing it down, 410 00:28:15,028 --> 00:28:18,406 and I said: “No. There’s no way I’m doing that. 411 00:28:18,448 --> 00:28:22,535 That’s just you... That’s just something you’ve made up as a punishment 412 00:28:22,577 --> 00:28:25,622 and there’s no way. I don’t get paid to do this shit.” 413 00:28:25,663 --> 00:28:29,834 So I was talking back to him. And he started tell... saying: “Yes, you are. Yes, you will.” 414 00:28:29,876 --> 00:28:33,588 And I... I screamed at him and I said: “Go fuck yourself.” And I walked away 415 00:28:33,630 --> 00:28:37,008 and he came running after me and he threw me down. 416 00:28:37,050 --> 00:28:39,552 And he had a clipboard and he... 417 00:28:39,594 --> 00:28:45,308 The clipboard was jammed under my neck like this and I couldn’t breathe. 418 00:28:45,350 --> 00:28:48,228 And all I could see was his face and the giant vein 419 00:28:48,269 --> 00:28:52,440 on his forehead just pulsing and his red face screaming. 420 00:28:52,482 --> 00:28:55,568 And I was kicking out ‘cause I was against the counter 421 00:28:55,610 --> 00:28:58,655 and I was kicking out and I finally connected with his knee, I think. 422 00:28:58,697 --> 00:29:02,450 I connected with some part of his leg and he let me go and I ran out the door. 423 00:29:04,494 --> 00:29:07,956 And I told the owner the next day. I sat down with her. 424 00:29:09,249 --> 00:29:13,044 I was still, like, shocked that this had happened 425 00:29:13,086 --> 00:29:16,381 and I started crying and she said: “Suck it up. 426 00:29:18,216 --> 00:29:21,428 Get... What’s wrong with you? You should have done what he told you to do.” 427 00:29:23,304 --> 00:29:29,978 I was in the wrong and I didn’t respect him and he could do whatever he liked. 428 00:29:38,403 --> 00:29:41,364 [Amanda] If we don’t talk about these things, it’s never gonna get better. 429 00:29:41,406 --> 00:29:45,076 It’s hard to talk about it. It’s not always fun being the first person to talk about it. 430 00:29:45,118 --> 00:29:47,454 Uh... But you have to. 431 00:29:48,705 --> 00:29:50,999 How do other people learn if you don’t talk about it? 432 00:29:51,041 --> 00:29:53,168 [rhythmic music] 433 00:30:07,640 --> 00:30:11,644 You know, assault is wrong. Sexual assault is wrong. Abuse is wrong. 434 00:30:11,686 --> 00:30:14,356 I’ve had many conversations. I was actually asked to speak 435 00:30:14,397 --> 00:30:18,526 about a chef that uhm... was accused with assault uh... not long ago, 436 00:30:18,568 --> 00:30:20,820 and I said, like: “Listen, I can’t speak to this because 437 00:30:20,862 --> 00:30:23,615 this person that I know has never assaulted me. 438 00:30:23,656 --> 00:30:27,369 This person has always supported me as a mentor, as a colleague.” 439 00:30:28,787 --> 00:30:30,872 So, it’s very complicated. 440 00:30:33,541 --> 00:30:37,379 We have heard a lot of these stories about this kind of behavior in kitchens. 441 00:30:38,588 --> 00:30:42,634 The only way that’s gonna change is if chefs change it. 442 00:30:43,927 --> 00:30:48,139 The chef who was in that kitchen has to dictate the culture of that kitchen. 443 00:30:51,351 --> 00:30:53,144 [guitar music] 444 00:30:59,067 --> 00:31:02,612 - Hi. Hi. - Hello to mama? 445 00:31:02,654 --> 00:31:04,489 - Hi. - Hello, mom. 446 00:31:04,531 --> 00:31:07,742 - Hi. Come. Let’s go inside. - OK. 447 00:31:08,827 --> 00:31:13,331 [Suzanne] Do you wanna see Kid Chocolate? Have you seen the work that Daddy did? 448 00:31:14,541 --> 00:31:17,981 So Myles, come, come. Let me show you. Let me show you. Let me show you Mommy’s kitchen. 449 00:31:18,795 --> 00:31:20,588 See? So here’s the sink. 450 00:31:22,966 --> 00:31:26,446 So this... So we’ll be doing dishes here and then we’ll have the food that comes up here. 451 00:31:27,554 --> 00:31:29,723 Here’s a working refrigerator. 452 00:31:29,764 --> 00:31:32,183 This is gonna be a steam table. 453 00:31:33,268 --> 00:31:35,729 - This is Mommy’s shiny new kitchen. - Yeah. 454 00:31:36,688 --> 00:31:41,276 Isn’t it nice? It’s a lot smaller. It’s quite different than the other one, yeah? 455 00:31:42,485 --> 00:31:44,029 So there have been some changes. 456 00:31:45,864 --> 00:31:48,544 [Suzanne] We had to close our doors to Saturday Dinette unexpectedly. 457 00:31:49,993 --> 00:31:55,623 We’ve had some real problems with our landlords and we had to break our lease early. 458 00:31:55,665 --> 00:31:56,665 Come on let’s go. 459 00:31:57,876 --> 00:32:00,795 [Suzanne] Saturday Dinette was going to be a support 460 00:32:00,837 --> 00:32:04,424 while we were building out, but now with that financial support gone, 461 00:32:04,466 --> 00:32:06,301 our thought has to shift a bit. 462 00:32:06,343 --> 00:32:08,595 We have to really re-think how are we going 463 00:32:08,636 --> 00:32:11,389 to fund the opening of a new project? 464 00:32:12,390 --> 00:32:17,145 I love you. Keep going. Alright, I’ll call you later. 465 00:32:18,855 --> 00:32:20,899 Kid Chocolate really is Johnnie’s baby and he’s 466 00:32:20,940 --> 00:32:24,569 been doing all the renovations through this whole process. 467 00:32:28,031 --> 00:32:32,494 It’s uh... Yeah, it’s been a journey, but that’s the Dinette 468 00:32:32,535 --> 00:32:34,287 and this is Kid Chocolate. 469 00:32:41,211 --> 00:32:42,671 Such a shame. 470 00:32:45,840 --> 00:32:48,176 There’s so many good things about that space. 471 00:32:51,638 --> 00:32:54,808 You know, it was 3 years of... of my life. 472 00:32:54,849 --> 00:32:59,938 And that may not seem like a lot of time, but it was definitely such an important time. 473 00:32:59,979 --> 00:33:03,942 My son was almost born in that... you know, in that restaurant. 474 00:33:03,983 --> 00:33:06,194 I’ll always have a connection to the space. 475 00:33:12,617 --> 00:33:16,121 [Suzanne] That was my everything. That was my baby. 476 00:33:26,840 --> 00:33:29,342 - Hi. How are you? - Good, thanks. 477 00:33:34,222 --> 00:33:35,390 - Thank you. - Thank you. 478 00:33:35,432 --> 00:33:36,592 - Have a good day. - You, too. 479 00:33:46,026 --> 00:33:47,795 - [man] What’s up, Chef? - [Anita] Hey, how are you? 480 00:33:47,819 --> 00:33:49,237 - Good. How are you? - [Anita] Good. 481 00:33:57,996 --> 00:34:00,540 [Anita] There’s just so many moving parts in a restaurant. 482 00:34:02,208 --> 00:34:06,504 One month some... you know, 50 thousand dollar piece of equipment could go down, 483 00:34:07,005 --> 00:34:10,050 and... you know, do you have that or not? 484 00:34:12,969 --> 00:34:17,557 You know, we don’t really get into this to be business people 485 00:34:17,599 --> 00:34:19,100 or even to make money on some level, 486 00:34:20,727 --> 00:34:24,189 but, uh... if you don’t, you can’t... you can’t cook. 487 00:34:25,899 --> 00:34:27,067 But it’s always stressful. 488 00:34:28,693 --> 00:34:31,112 You know, even when you’re doing well, it can be stressful. 489 00:34:35,950 --> 00:34:39,454 So I’ve announced that uhm... we’re going to be closing at the end of May. 490 00:34:40,789 --> 00:34:42,290 You know, we’ve got four weeks left. 491 00:34:43,792 --> 00:34:46,211 You know, I’ve been doing this for almost 30 years. 492 00:34:46,795 --> 00:34:49,089 I’d like to see what else I can do. 493 00:34:56,888 --> 00:35:00,934 [Amanda] Anita was so important in this city and we wanna make sure that uh... 494 00:35:00,975 --> 00:35:02,686 female chefs aren’t a dying breed. 495 00:35:03,561 --> 00:35:06,981 We have to keep pushing it for more and more recognition 496 00:35:07,023 --> 00:35:10,819 uh... so that other female chefs who are coming up behind us 497 00:35:10,860 --> 00:35:13,488 realize that there is a place for them in this industry. 498 00:35:17,200 --> 00:35:21,496 We tend to write women chefs out of the history of chefdom. 499 00:35:23,581 --> 00:35:27,460 The most famous uh... woman chef who was uh... written out of 500 00:35:27,502 --> 00:35:29,838 uh... history is Eugénie Brazier, 501 00:35:29,879 --> 00:35:33,758 who was one of the uh... grand mèresof uh... Lyon. 502 00:35:35,093 --> 00:35:37,887 That was the 1930s. 1933 or so. 503 00:35:38,638 --> 00:35:41,224 Eugénie Brazier had gone to Paris and she had 504 00:35:41,266 --> 00:35:44,352 three restaurants and she ended up with like, six Michelin stars. 505 00:35:44,394 --> 00:35:46,688 Hugely celebrated. 506 00:35:46,730 --> 00:35:49,524 And then time goes on, time goes on, da-da-da. 507 00:35:49,566 --> 00:35:51,484 This is... That was a number of years ago, 508 00:35:51,526 --> 00:35:53,778 Alain Ducasse gets his sixth Michelin star, 509 00:35:54,237 --> 00:35:57,907 and everyone writes about him being the first person in history 510 00:35:57,949 --> 00:36:00,160 who has ever gotten six Michelin stars. 511 00:36:01,619 --> 00:36:04,622 But she was actually the first. And... 512 00:36:04,664 --> 00:36:07,375 So, that’s what I mean when women are written out of history. 513 00:36:07,417 --> 00:36:08,877 We’ve forgotten that part of it. 514 00:36:10,045 --> 00:36:15,342 [calm piano music] 515 00:36:42,410 --> 00:36:46,748 [Anne-Sophie] When I started working, I didn’t really care about all the women. 516 00:36:47,957 --> 00:36:51,336 I just wanted men recognize me as a chef. 517 00:36:53,963 --> 00:36:58,843 But now, uh... I feel that we have to be more... 518 00:36:59,219 --> 00:37:02,931 Uhm... all together the women in the kitchen to be more solidaire. 519 00:37:10,855 --> 00:37:13,149 I have seven uh... Michelin stars. 520 00:37:13,191 --> 00:37:15,777 I have three Michelin stars here in Valence. 521 00:37:17,237 --> 00:37:20,782 In France, I’m the only woman to have three stars 522 00:37:21,783 --> 00:37:26,413 and in the world uh... there is only six women to have three stars or more. 523 00:37:31,918 --> 00:37:35,505 It’s 25 years I am in the kitchen, 524 00:37:35,547 --> 00:37:37,590 but I was not a chef from the beginning. 525 00:37:38,550 --> 00:37:41,761 I uh... decided to return home 526 00:37:41,803 --> 00:37:45,640 uh... after my studies because I wanted to learn how to cook. 527 00:37:56,651 --> 00:37:59,070 When I decided to return, 528 00:37:59,112 --> 00:38:01,990 I could not imagine it would be so hard, so difficult 529 00:38:02,032 --> 00:38:05,660 because I, I could not imagine my father passed away a few months after I came back. 530 00:38:54,751 --> 00:38:59,714 The 30s or the 40s uh... with my grandfather, 531 00:38:59,756 --> 00:39:04,719 it didn’t make a difference between a woman or a man in the kitchen. 532 00:39:04,761 --> 00:39:08,390 After, during my father’s period, it was different. 533 00:39:21,903 --> 00:39:26,825 I was uh... how to say at the beginning, very uhm... 534 00:39:26,866 --> 00:39:31,621 uh... respectful for history and uh... I was afraid to do something wrong. 535 00:39:32,872 --> 00:39:37,752 Then I gained more self-confidence. It was little by little. Step by step. 536 00:39:41,923 --> 00:39:45,927 I have the palette, so it was something, a reference for me what was important. 537 00:39:46,261 --> 00:39:48,430 Something I was sure of was that. 538 00:39:53,268 --> 00:39:56,730 [Anne-Sophie] But technically, uh... I had to learn so many things. 539 00:40:39,564 --> 00:40:40,564 No. 540 00:41:21,606 --> 00:41:24,150 - [Laura] How many lamb on there? - [waiter] I’ve got one lamb. 541 00:41:24,192 --> 00:41:26,653 - [Laura] Rump? Du jour? - Not du jour. No. À la carte. 542 00:41:28,488 --> 00:41:33,118 Ça marche, uh... six covers. Table 14. Two squash, one risotto à la carte, one eel, 543 00:41:33,159 --> 00:41:35,995 two rabbit à la carte, one radishes. To follow, two beef, 544 00:41:36,037 --> 00:41:38,707 - one brill, one lamb à la carte, one monkey. - [cooks] Yeah, yeah. 545 00:41:41,126 --> 00:41:43,312 [Angela] Historically, a kitchen brigade, which is basically 546 00:41:43,336 --> 00:41:46,673 the kitchen team that follow those French traditions. 547 00:41:48,133 --> 00:41:52,345 Oscar is the head chef, so, his overall responsibility for everything. 548 00:41:52,387 --> 00:41:56,641 Um... Sous chefs you have Martina and Emily. 549 00:41:56,683 --> 00:42:00,061 [Emily] Can you make sure there’s nice and salted, the water and it’s boiling, yeah? 550 00:42:01,271 --> 00:42:04,315 [Angela] And then you have guys underneath that are all the chefs de partie. 551 00:42:04,357 --> 00:42:06,192 They’re the ones that then run the sections. 552 00:42:06,234 --> 00:42:09,154 The meat and fish, pastry, garnish and larder. 553 00:42:09,195 --> 00:42:10,475 They should be able to do it all. 554 00:42:12,407 --> 00:42:14,909 I think it’s changed a lot now. 555 00:42:14,951 --> 00:42:17,412 I’ve never said to anyone, “Call me Chef.” 556 00:42:17,454 --> 00:42:20,498 I’m more than happy... I mean, Oscar calls me Angela. Laura calls me Angela. 557 00:42:20,540 --> 00:42:22,184 - [Angela] Service. - [Martina] Service, please. 558 00:42:22,208 --> 00:42:24,252 [Angela] Let’s go. 559 00:42:25,003 --> 00:42:27,843 [Angela] I certainly don’t worry about it. I’m happy being called Angela, 560 00:42:28,256 --> 00:42:32,010 because if we want things to change and we want people to be treated equally, 561 00:42:32,052 --> 00:42:35,096 I think that’s partly to do with how you run it and how you work in a kitchen. 562 00:42:36,431 --> 00:42:38,308 Lemon. Let’s go. Wait. 563 00:42:39,059 --> 00:42:43,563 [Ivy] The brigade system is based on the military and that is 564 00:42:43,605 --> 00:42:46,900 obvious if you looked at it from a distance, 565 00:42:47,525 --> 00:42:51,196 they look very similar, the military and the kitchen world. 566 00:42:51,237 --> 00:42:53,466 -[Oscar] Repeated sauces Parparadelle and risotto à la carte. 567 00:42:53,490 --> 00:42:55,825 [all] Oui. 568 00:42:56,284 --> 00:42:58,578 [Victoria] Even though I may not like the military, 569 00:42:58,620 --> 00:43:01,223 I don’t know if it’s whether because I come from Chile or not, but... 570 00:43:01,247 --> 00:43:04,626 it’s so structured, but it makes so much sense. 571 00:43:07,253 --> 00:43:12,425 Careful with the salt. Add a bit of lemon. Yeah. That’s a little heavy on the seasoning. 572 00:43:12,467 --> 00:43:14,278 [Victoria] I would say it’s about how you command, right? 573 00:43:14,302 --> 00:43:16,304 So there is a chief of command, 574 00:43:16,346 --> 00:43:17,666 that will be your Chef de cuisine. 575 00:43:18,139 --> 00:43:20,058 There is hierarchy. 576 00:43:20,100 --> 00:43:22,185 Uhm... You listen to one person 577 00:43:22,227 --> 00:43:24,437 and that person says yes and no and that’s what it is. 578 00:43:24,479 --> 00:43:27,315 There’s no room for “Oh, let’s just talk about it.” 579 00:43:28,233 --> 00:43:32,320 - [Amanda] Where’s Jason? Jason. - [Jason] Yes. 580 00:43:32,362 --> 00:43:35,073 - Do you have your zucchini batter set up? - Yes. 581 00:43:35,115 --> 00:43:38,326 It’s done? I’d like you to take out the stove and have it set up. 582 00:43:38,368 --> 00:43:39,368 Heard. 583 00:43:41,413 --> 00:43:44,499 I think actually that brigade, hierarchal system is great. 584 00:43:44,541 --> 00:43:46,268 I think it gives structure. I think it’s terrific. 585 00:43:46,292 --> 00:43:48,211 You know exactly who your boss is. 586 00:43:48,253 --> 00:43:50,171 You know what the chain of command is. 587 00:43:50,213 --> 00:43:52,966 No. Too many. You’re only... You’re ever only allowed 588 00:43:53,008 --> 00:43:56,302 to carry three things at the very, very most. 589 00:43:56,970 --> 00:43:59,931 The staff that I’m getting is much, much younger. 590 00:43:59,973 --> 00:44:02,684 I have like 19 year-olds and 20 year-olds and 591 00:44:02,726 --> 00:44:06,521 this is college for them and structure isn’t a bad thing. 592 00:44:07,230 --> 00:44:11,192 [Amanda] Jem, don’t leave your towel on your counter. I will remind you of that. 593 00:44:13,278 --> 00:44:16,781 [Amanda] But I also tell everybody, it’s just a job. I’m gonna yell at you. 594 00:44:16,823 --> 00:44:19,868 It’s gonna feel really tough and in five minutes it’s done. 595 00:44:25,749 --> 00:44:32,547 [Anita] For me as a young person, when I went into that militaristic brigade system, 596 00:44:32,589 --> 00:44:37,344 it was a good time in my life to have that kind of structure. And I was happy for it. 597 00:44:38,345 --> 00:44:43,099 That being said, I don’t think I was that welcomed as... as a female. 598 00:44:43,475 --> 00:44:47,729 The first course is yellowfin tuna crudo with avocado s’rug... s’rug, 599 00:44:47,771 --> 00:44:51,024 crispy chickpeas and aleppo pepper. We’ve got aleppo pepper downstairs. 600 00:44:51,066 --> 00:44:52,692 So just have that on your station. 601 00:44:52,734 --> 00:44:55,153 [Anita] It was very difficult learning how to uhm... 602 00:44:55,195 --> 00:44:57,405 be a manager. It was one of the most painful things. 603 00:44:58,406 --> 00:45:03,203 You know, we’re supposed to nurture and uh... we’re not supposed to lead. 604 00:45:03,828 --> 00:45:06,474 [Anita] OK, I would put them in... What I would do is put them in, uh... 605 00:45:06,498 --> 00:45:09,334 - the... the four ounce molds. - [cook] OK. 606 00:45:09,376 --> 00:45:12,536 [Anita] Not too much. It should be about the mushroom. It’s not about the pastry. 607 00:45:13,380 --> 00:45:15,382 Male chefs they want to be there, you know. 608 00:45:15,423 --> 00:45:18,093 “We are the chef. We do everything. We shout, we...” 609 00:45:18,134 --> 00:45:21,971 I don’t want to work like this. 610 00:45:22,013 --> 00:45:24,307 When I did that I was not concentrating on the real things. 611 00:45:25,100 --> 00:45:27,227 For me the real thing is the taste. 612 00:45:34,317 --> 00:45:37,320 [ANNE-SOPHIE] To be precise, I’m very precise and I want 613 00:45:37,362 --> 00:45:39,864 people to be precise and they need to be precise. 614 00:45:43,451 --> 00:45:46,454 Don’t grate your finger, Omri. We love your fingers. 615 00:45:48,164 --> 00:45:50,250 And remember, give me the cookies and cream with rum. 616 00:45:50,291 --> 00:45:53,169 - Not the one that doesn’t have rum. - [Omri] The rum. Yes. 617 00:45:53,211 --> 00:45:54,212 - Omri? - Yeah. 618 00:45:54,254 --> 00:45:56,256 - Are you OK? - Yeah. 619 00:45:56,297 --> 00:45:57,525 I would appreciate the tone to be a little bit different. 620 00:45:57,549 --> 00:46:00,176 Yes, rum, OK, yes, OK? Cool. 621 00:46:00,218 --> 00:46:01,261 - Yes, Chef. - Wonderful. 622 00:46:04,764 --> 00:46:08,685 I’m not gonna be disrespectful, but I’m gonna be very direct. 623 00:46:08,727 --> 00:46:11,438 No, you don’t wanna flatten it out, Omri, man. 624 00:46:12,397 --> 00:46:15,233 Man, it’s like let it flow naturally, you know? You don’t wanna... 625 00:46:15,275 --> 00:46:17,861 [Victoria] I see a lot of... you know, like a double standard. 626 00:46:18,611 --> 00:46:21,364 If I am tough and serious and direct, 627 00:46:21,406 --> 00:46:24,367 I’m gonna be more criticized instead of if I was a man. 628 00:46:24,409 --> 00:46:27,078 If I were a man, no one would say anything, but because 629 00:46:27,120 --> 00:46:29,247 I’m a woman they’re like: “Oh, she’s so difficult.” 630 00:46:30,749 --> 00:46:36,254 You're supposed to be nicer. You're supposed to be softer. You're supposed to be sweeter. 631 00:46:39,591 --> 00:46:42,385 [Victoria] Omri, Next time, don’t ever... You need way more color. 632 00:46:42,427 --> 00:46:44,596 - Yeah. - No, on this side. 633 00:46:44,637 --> 00:46:47,557 There’s not enough color. I’ve said that to you before. 634 00:46:47,599 --> 00:46:50,226 Make sure you get good color. You need the garlic oil, 635 00:46:50,268 --> 00:46:52,395 - so pay more attention to it, okay? - Yes. 636 00:46:52,437 --> 00:46:54,606 It’s something so simple as a waffle and it’s kind of 637 00:46:54,647 --> 00:46:56,816 funny and ridiculous that at least 638 00:46:56,858 --> 00:46:58,544 - you need to make sure that the cooking is right. - Yes, Chef. 639 00:46:58,568 --> 00:47:00,362 Because if not, it’s also funny, stupid and 640 00:47:00,403 --> 00:47:02,197 - poorly executed, OK? - OK. 641 00:48:58,813 --> 00:49:02,275 [Angela] In London, there’s four restaurants that I’m associated with. 642 00:49:02,317 --> 00:49:04,986 Murano’s the, if you like, the figure head. 643 00:49:05,028 --> 00:49:08,865 Then we have two café Muranos. And then we have Merchants Tavern. 644 00:49:08,907 --> 00:49:12,577 It’s East End so it’s a bit more quirky, but brilliant food. 645 00:49:13,745 --> 00:49:15,789 [Angela] Why is it with the mayonnaise and lemon? 646 00:49:16,706 --> 00:49:18,726 - Is that what they’ve put on the menu? - [cook] Yeah. 647 00:49:18,750 --> 00:49:22,337 Does it actually say "Haggis croquettes with lemon and mayo"? 648 00:49:22,379 --> 00:49:23,588 - Yeah. - I’m gonna kill him. 649 00:49:24,923 --> 00:49:27,759 You know, everyone presumed... you know, the Midas touch, 650 00:49:27,801 --> 00:49:29,721 but actually it’s not as easy as everyone thinks. 651 00:49:30,595 --> 00:49:32,639 [indistinct] in that, and it’s not cooked, Joe. 652 00:49:33,765 --> 00:49:37,394 [Angela] With more competition, fewer staff, higher rents and raises, 653 00:49:37,435 --> 00:49:40,522 lots of things that are contriving to make it harder and harder daily. 654 00:49:41,523 --> 00:49:44,401 - Guys, you need to have here, We’re missing the sauces... - [cook] Yes. 655 00:49:44,442 --> 00:49:46,611 - For the side plates. - [cook] Yes, Chef. 656 00:49:46,653 --> 00:49:49,489 We’re missing the under plates. I’ve said these are too small. 657 00:49:49,531 --> 00:49:52,367 It’s like repeating myself every day. No. 658 00:49:54,494 --> 00:49:57,872 People do have this misconception about when they go to a restaurant, 659 00:49:57,914 --> 00:50:01,167 I think they just think they’re just paying for the actual food on their plate, 660 00:50:01,584 --> 00:50:04,379 and maybe the tip to their server. 661 00:50:04,421 --> 00:50:06,506 But really, the price of the meal, 662 00:50:06,548 --> 00:50:08,508 it’s like you’re renting that table for the night. 663 00:50:09,843 --> 00:50:12,604 They see a busy restaurant and they think you’re making a lot of money. 664 00:50:13,179 --> 00:50:16,516 We do. We take in a ton of money at Dirt Candy. Probably close to like, 665 00:50:18,935 --> 00:50:22,480 somewhere between $180,000 and $200,000 a month. 666 00:50:22,522 --> 00:50:26,067 It also costs me about $180,000, $200,000 a month to run the restaurant. 667 00:50:29,487 --> 00:50:32,032 You wanna take the wine and you wanna smell it. 668 00:50:32,073 --> 00:50:35,618 Show him how to uh... swirl the wine so he opens it up. 669 00:50:35,910 --> 00:50:40,707 Smell it a little bit. Now, it’s... it’s gonna... Release it. Try not to do it too much. 670 00:50:40,749 --> 00:50:45,420 Alright, now. Yeah, but get close. Put your nose in. Don’t be afraid. Get close. 671 00:50:46,796 --> 00:50:48,715 [Amanda] We made a couple of really big changes. 672 00:50:49,591 --> 00:50:53,011 We’re trying to up our game and we’re now stepping into fine dining. 673 00:50:53,053 --> 00:50:54,864 [Michael] So, like I was saying in those training, like, 674 00:50:54,888 --> 00:50:57,932 you guys bring a certain element of your personality 675 00:50:57,974 --> 00:51:00,185 that is something that you should continue to focus on. 676 00:51:00,226 --> 00:51:02,771 [Amanda] We’ve had a front of house consultant, Michael Cherry, 677 00:51:02,812 --> 00:51:06,024 the general manager at Annisa come in and work with us. 678 00:51:06,066 --> 00:51:09,861 Our servers have gone through weeks and weeks of training 679 00:51:10,779 --> 00:51:15,784 and we’ve sort of all been like, re-learning all the recipes and how to make them more precise 680 00:51:15,825 --> 00:51:20,580 so that we really are consistent and how to slow down a little bit 681 00:51:20,622 --> 00:51:21,902 so that we’re doing a better job. 682 00:51:24,250 --> 00:51:30,298 Alright. So now I’m waiting for one, two, three more towers. 683 00:51:31,675 --> 00:51:35,095 We are not going down tonight. We are not going down. 684 00:51:35,136 --> 00:51:37,847 We are at 92 and we are not going down. 685 00:51:37,889 --> 00:51:40,850 - No, leave all that. - Oh, shit. Tower. 686 00:51:41,559 --> 00:51:44,396 Tower goes to 301. Adam, you will follow. 687 00:51:45,647 --> 00:51:50,652 Not 301. Yes, 301. Oh well, they went. 688 00:51:52,487 --> 00:51:54,406 [Amanda] We have a lot of growing pains. 689 00:51:54,447 --> 00:51:56,866 Just sort of figuring out how this whole new system works. 690 00:51:57,951 --> 00:52:01,579 While we do sort of wanna get new customers in, 691 00:52:01,621 --> 00:52:03,790 we also wanna make sure that we don’t offend everybody 692 00:52:03,832 --> 00:52:06,501 who we used to have, and it is this delicate balance. 693 00:52:07,252 --> 00:52:11,381 [Travis] Thank you, folks. Really appreciate your patience. Sorry about that, guys. 694 00:52:12,757 --> 00:52:15,885 So this is your salad course. Uh... So we have these in tiers. 695 00:52:15,927 --> 00:52:19,931 Bottom tier would be your vegetables. Your middle is your lettuce. With every lettuce... 696 00:52:19,973 --> 00:52:23,268 With every salad you have lettuce and then on top are our croutons or breadsticks, 697 00:52:23,309 --> 00:52:27,022 so uh... I’ll go one by one. So, on the bottom you have some hon shimeji mushrooms 698 00:52:27,063 --> 00:52:30,108 and a mushroom milk, aguachile, cucumbers and some melon. 699 00:52:30,942 --> 00:52:34,130 Uh... I wanna see white truffle, let’s push white truffle and let’s push fish today. 700 00:52:34,154 --> 00:52:36,656 Angela needs the whole truffle for tonight’s dinner. 701 00:52:36,698 --> 00:52:39,576 [Oscar] Um... So make sure, please that everything is nice and clean, OK? 702 00:52:39,617 --> 00:52:41,828 [Angela] You can’t rest on your laurels. 703 00:52:41,870 --> 00:52:43,705 It’s not about white tablecloths. 704 00:52:43,747 --> 00:52:46,541 It’s not about glassware and fancy pictures. 705 00:52:46,583 --> 00:52:48,877 It’s about the consistency of that food on the table. 706 00:52:51,254 --> 00:52:54,054 But you know, sometimes everyone’s now trying to be so different from it 707 00:52:54,090 --> 00:52:56,134 you know, you’ll go somewhere and you know, 708 00:52:56,176 --> 00:52:59,304 you’ll be lucky if you get a glass, never mind a napkin. 709 00:52:59,346 --> 00:53:02,849 And I’m going bloody... I’d quite like a tablecloth and I’d like not to be sitting next 710 00:53:02,891 --> 00:53:05,211 to the table like this so I can actually hear what I think. 711 00:53:05,560 --> 00:53:07,687 And maybe I’m old, but you know... 712 00:53:07,729 --> 00:53:09,206 That’s not to say there’s not a place for everything else, 713 00:53:09,230 --> 00:53:11,149 but I think there still is a place for 714 00:53:11,191 --> 00:53:13,485 fine dining for want of a better word, shall we say. 715 00:53:19,532 --> 00:53:23,370 [Anne-Sophie] My father, he, he trained me to taste. 716 00:53:23,411 --> 00:53:29,376 Every time we share a lunch or a dinner he was making some remarks on what he was eating. 717 00:53:30,669 --> 00:53:31,669 [gentle piano music] 718 00:55:00,050 --> 00:55:02,093 [Anne-Sophie] This is a lot of flavors. 719 00:55:02,135 --> 00:55:05,722 So each member of the team really has to really understand 720 00:55:05,764 --> 00:55:09,517 where I want to go. It’s not so easy. It’s more complex to transmit. 721 00:56:26,177 --> 00:56:29,764 Alright! I just smashed it to get all that butter and brown sugar 722 00:56:29,806 --> 00:56:33,435 just like, I don't know, so good. How are you guys enjoying the tasting so far? 723 00:56:33,476 --> 00:56:35,830 - [man] Oh, it’s awesome. - Awesome. Have you been here before? 724 00:56:35,854 --> 00:56:38,898 - We have, but not for the tasting menu. - It’s really great. 725 00:56:38,940 --> 00:56:40,567 - Yeah. - Alright. Now we’re ready. 726 00:56:45,238 --> 00:56:48,199 [Amanda] The funny thing with a restaurant is... 727 00:56:48,241 --> 00:56:51,911 it’s actually not always about the food. It’s about the whole show. 728 00:56:52,245 --> 00:56:54,685 - [cook] And then we have our lemonized cream. - [man] Awesome. 729 00:56:55,999 --> 00:56:58,710 [Amanda] I feel like going out to eat should be like a party. 730 00:56:59,210 --> 00:57:02,964 This is my party and you’ve come to my house and I throw a party every night 731 00:57:03,006 --> 00:57:05,592 and hopefully you like it and hopefully you have a good time. 732 00:57:08,094 --> 00:57:12,140 I loved having dinner at the table with my family. I have a big family. 733 00:57:12,182 --> 00:57:15,810 So for me though the memories of food have less to do with the actual food 734 00:57:15,852 --> 00:57:19,189 and more to do with all the circumstances surrounding it, 735 00:57:19,230 --> 00:57:21,941 which is a big part of this restaurant. 736 00:57:21,983 --> 00:57:24,319 I hope we’ve managed to give you a really good time. 737 00:57:25,070 --> 00:57:28,031 Yeah, your tasting hasn’t even gotten good yet. 738 00:57:28,073 --> 00:57:32,285 - You’re actually at the bad part. - The bad part? 739 00:57:32,327 --> 00:57:35,080 - It gets really good. - Time will tell. 740 00:57:37,290 --> 00:57:40,019 This journalist goes, “Do you think you could write me 400 words, Angela?” 741 00:57:40,043 --> 00:57:42,462 And I went “No!” I said... 742 00:57:42,504 --> 00:57:47,008 [Angela] I like the camaraderie in a kitchen. I like the banter. 743 00:57:47,050 --> 00:57:49,487 Not to say everyone’s a saint. You know, we all take the mickey 744 00:57:49,511 --> 00:57:52,013 out of each other and we have a laugh about things. 745 00:57:52,055 --> 00:57:54,015 - Thank you. - No, no. Not at all. 746 00:57:54,057 --> 00:57:56,142 - Absolutely superb. - Good. Yeah. No, no, no. 747 00:57:56,184 --> 00:57:58,645 [Angela] And I like seeing customers having a great time, 748 00:57:58,687 --> 00:58:00,480 and you’ve been part of that. 749 00:58:01,106 --> 00:58:04,150 When you know that someone’s had a wonderful time in your restaurant. 750 00:58:04,192 --> 00:58:06,796 They’ve enjoyed the service. They’ve enjoyed the food and they’re very happy about it. 751 00:58:06,820 --> 00:58:07,880 That’s a very good feeling. 752 00:58:07,904 --> 00:58:08,944 - See you later. - Bye bye. 753 00:58:10,365 --> 00:58:11,700 [humming] 754 00:58:14,869 --> 00:58:16,162 OK. How are we looking? 755 00:58:41,563 --> 00:58:45,525 [Charlotte] As a chef that has worked for other employers for many years, 756 00:58:45,567 --> 00:58:50,530 I wanted to have my own opportunity to showcase what I wanted to do and how I’d do it. 757 00:58:50,572 --> 00:58:54,075 And I was like, well I’m gonna throw a dinner party and see if people wanna come. 758 00:58:57,537 --> 00:59:01,624 So people are calling these pop-ups, underground. They’re top secret. 759 00:59:01,666 --> 00:59:05,003 They’re exclusive or whatever. I keep going back to that word 760 00:59:05,045 --> 00:59:08,256 because they’re not totally on the grid. 761 00:59:08,298 --> 00:59:10,842 And that makes them have actually a bit more panache. 762 00:59:11,634 --> 00:59:14,234 - Hi. It’s a pleasure to meet you. Valerie. - Pleasure to meet you. 763 00:59:15,013 --> 00:59:17,074 [Charlotte] So tonight for example, the majority of the guests that are coming, 764 00:59:17,098 --> 00:59:19,379 I have no idea who they are. Like they’re just signing up. 765 00:59:20,101 --> 00:59:22,354 - Hello, I’m Tammy. - I’m Robin. 766 00:59:22,395 --> 00:59:24,647 It’s like, Dear, so-and-so, 767 00:59:24,689 --> 00:59:27,129 I’m having this lovely dinner, I’d love for you to be a guest. 768 00:59:28,568 --> 00:59:32,030 Here’s a... like a website link to this email to make a reservation. Come if you can. 769 00:59:32,072 --> 00:59:35,200 Any allergies across the board? No? Excellent. 770 00:59:35,617 --> 00:59:39,621 The bathroom’s there. There’s a more intimate bathroom upstairs if you need to make out or 771 00:59:39,662 --> 00:59:42,374 take your shirt off or something like that, but in the meantime, 772 00:59:42,415 --> 00:59:43,708 that’s probably gonna do for now. 773 00:59:45,752 --> 00:59:47,146 [Charlotte] I think people probably wanna have like an interactive experience. 774 00:59:47,170 --> 00:59:49,839 They just... They don’t wanna just pay for dinner. It’s like... 775 00:59:49,881 --> 00:59:52,008 the evolution of a dinner and a show 776 00:59:52,050 --> 00:59:53,730 is now the dinner and the show is together. 777 00:59:54,094 --> 00:59:55,970 - Yes, thank you. - [Valerie] Bon appétit... 778 00:59:56,012 --> 00:59:58,973 Guys, dig into it! Don’t be shy. Don’t be shy. 779 00:59:59,015 --> 01:00:04,813 Cheers. Happy uh... holidays. Uh... Pre-holidays. Ey! Ey! Ey! 780 01:00:10,360 --> 01:00:12,296 [waiter] There is another table that would really love to meet you if possible. 781 01:00:12,320 --> 01:00:13,320 OK. Yeah. Yeah. 782 01:00:16,282 --> 01:00:20,161 - They’ve been here a number of times. - Okay. Oh, there they are. 783 01:00:23,081 --> 01:00:25,000 We’d actually been trying to plan. We were like, 784 01:00:25,041 --> 01:00:27,335 “Annisa’s closing. We have to go. We have to go." 785 01:00:27,711 --> 01:00:29,689 - Are you, are you guys in the business? - We’re all at The Pig. 786 01:00:29,713 --> 01:00:31,607 -We’re all... Yeah. -Oh, you’re all at The Pig. Oh, yay. 787 01:00:31,631 --> 01:00:34,175 - I never met somebody like you. - I’m not going anywhere. 788 01:00:34,217 --> 01:00:37,137 -I know you’re not. You can come visit me anytime. -You can always call me. 789 01:00:37,262 --> 01:00:41,266 - [Anita] Get back. Yay. - [man] Thank you very much. 790 01:00:41,307 --> 01:00:43,977 [Anita] Thank you. Oh. 791 01:00:44,519 --> 01:00:47,480 Oh. Oh, you don’t have to do that. Yeah. Thank you. 792 01:00:47,522 --> 01:00:49,691 That’s a little heartbreaking. 793 01:00:49,733 --> 01:00:50,918 [Anita] Oh, well, thanks for coming in. - Thank you very much. 794 01:00:50,942 --> 01:00:53,111 [Anita] Yeah. 795 01:00:53,153 --> 01:00:55,655 - Hi. We just wanted to meet you. - Nice to meet you. 796 01:00:55,697 --> 01:00:58,950 - It’s been a dream to come to this restaurant. - Awesome. Awesome. 797 01:00:58,992 --> 01:01:01,453 - How’s everything so far? - Oh, it’s phenomenal. 798 01:01:01,494 --> 01:01:04,706 [Anita] Yeah, it’s been kind of sad to see all these customers come by and... 799 01:01:04,748 --> 01:01:08,877 But just every day, like it’s just... “We’re so sad to see you go.” 800 01:01:10,795 --> 01:01:15,342 I wrote on Facebook that the best chef in America is closing tonight. 801 01:01:15,383 --> 01:01:16,926 - Oh, thank you. - For me you are. 802 01:01:16,968 --> 01:01:17,969 Oh, thank you. 803 01:01:18,011 --> 01:01:20,889 How is it going? 804 01:01:24,225 --> 01:01:27,395 Let’s do this. Selfie. 805 01:01:46,581 --> 01:01:52,879 I was never comfortable for me to actually have to be that public persona of Chef Anita Lo. 806 01:01:53,463 --> 01:01:56,091 And it... it’s kind of a relief. 807 01:01:58,843 --> 01:02:03,598 You know, yes, there’s a lot of people that do this their entire lives and 808 01:02:03,640 --> 01:02:07,102 you know, die doing it and I just... I... That’s not me. 809 01:02:09,020 --> 01:02:11,022 It’s time for the younger generation to step up. 810 01:02:29,374 --> 01:02:31,668 Alright, so for patties tonight we’re doing beef, 811 01:02:31,710 --> 01:02:34,838 spiced apple parsnip is our veggie. 812 01:02:34,879 --> 01:02:37,590 Uhm... We’ve got the ube pie. We have the three individual 813 01:02:37,632 --> 01:02:40,635 and then we also have a slice of this once we get to that point. 814 01:02:40,677 --> 01:02:42,303 - [waitress] OK. - [Suzanne] Uh... 815 01:02:42,345 --> 01:02:44,431 [waitress] We could do red wine with this maybe? 816 01:02:44,472 --> 01:02:45,616 - [Suzanne] Yeah, that would be great. - Just red. 817 01:02:45,640 --> 01:02:47,726 [Suzanne] Yeah, red wine with that. Um... 818 01:02:47,767 --> 01:02:51,146 Let’s really, really, really... Let’s push the sides. 819 01:02:51,187 --> 01:02:54,482 The sautéed greens, the tostones, the patties, 820 01:02:54,524 --> 01:02:57,777 those add-ons just to get our tickets up a bit. 821 01:03:01,197 --> 01:03:03,033 [Suzanne] So Saturday Dinette has closed. 822 01:03:03,658 --> 01:03:05,285 Kid Chocolate’s not ready to go. 823 01:03:06,369 --> 01:03:09,456 I was offered an opportunity to come and work 824 01:03:09,497 --> 01:03:11,624 as co-executive chef at the Gladstone Hotel. 825 01:03:12,625 --> 01:03:15,295 -No, I only have one... only one thing. -Bigger? More? 826 01:03:15,337 --> 01:03:16,337 Yeah, more. 827 01:03:18,882 --> 01:03:23,636 [Suzanne] You know, I think I was known for what I was doing for Saturday Dinette. 828 01:03:23,678 --> 01:03:27,349 Now people can know me for doing something quite different at, 829 01:03:27,390 --> 01:03:29,142 you know, a very well-established hotel. 830 01:03:30,560 --> 01:03:33,563 So right now, as a family, my income from the Gladstone is the 831 01:03:33,605 --> 01:03:35,273 only income that we have coming in. 832 01:03:36,191 --> 01:03:37,859 So that’s a bit of a strain on us. 833 01:03:38,401 --> 01:03:40,528 Thank you, guys. Have a good night. 834 01:03:40,570 --> 01:03:43,156 I’ll see you. Bye, guys. 835 01:03:57,379 --> 01:04:01,424 [Anita] I’m not quite sure this is my favorite dish, but this is certainly the dish that 836 01:04:01,466 --> 01:04:05,220 I’m going to be known for, which are the foie gras soup dumplings. 837 01:04:05,261 --> 01:04:07,181 I opened with that. We still have it on the menu. 838 01:04:09,391 --> 01:04:14,270 My father was from Shanghai, which is where the xiaolongbao, the soup dumpling, comes from. 839 01:04:14,979 --> 01:04:19,526 I put some foie gras in it and uh... put some seared foie gras on top 840 01:04:19,567 --> 01:04:24,364 and for the soup part, I used one of my mother’s recipes based on a red cooked meat, 841 01:04:24,406 --> 01:04:27,126 which is something she would make us for dinner every once in a while. 842 01:04:30,161 --> 01:04:34,082 - Alright. Done. - Yeah! Woo! 843 01:04:36,459 --> 01:04:39,879 Alright. You served me well for 17 years. 844 01:04:44,384 --> 01:04:47,887 [Anita] Food is certainly emotional, like, because we’ve had those ties 845 01:04:47,929 --> 01:04:53,101 to mom and nourishment and it’s identity. 846 01:04:54,811 --> 01:04:58,440 You know, there’s so many things that you know, could be your, 847 01:04:58,481 --> 01:05:00,275 you know, Proustian Madeleine, you know. 848 01:05:06,573 --> 01:05:11,369 [Victoria] I find the meaning of a lot of things when I cook. Everything makes sense. 849 01:05:12,662 --> 01:05:18,376 I make this sauce, I love the color and I smell and it took me to somewhere. 850 01:05:19,669 --> 01:05:22,881 So I get transported to not necessarily something that I ate, 851 01:05:22,922 --> 01:05:25,550 but it’s something that brings me home. 852 01:05:27,427 --> 01:05:30,180 And I’m in love with what I do. 853 01:05:30,221 --> 01:05:32,515 So, it is my constant lover. 854 01:05:33,433 --> 01:05:38,646 I haven’t given up. It’s the only person-thing that I haven’t really, 855 01:05:38,688 --> 01:05:42,984 you know, “Oh it’s too much. I’m done.” It’s what moves me. 856 01:05:45,737 --> 01:05:49,532 Thank you, everybody. Thank you for sticking out to the end. 857 01:05:49,574 --> 01:05:53,370 It means a lot to me. Good luck with everything. 858 01:05:53,411 --> 01:05:57,248 - Thanks, Chef. - I will always be here should you need anything. 859 01:05:59,751 --> 01:06:00,794 And now sing. 860 01:06:00,835 --> 01:06:02,003 [all laughing and singing] 861 01:06:03,838 --> 01:06:06,299 ♪ As we go on ♪ 862 01:06:06,341 --> 01:06:09,636 ♪ we remember ♪ 863 01:06:09,678 --> 01:06:16,393 ♪ all the times we shared together ♪ 864 01:06:16,434 --> 01:06:19,312 ♪ As our lives change ♪ 865 01:06:20,230 --> 01:06:23,358 [all laughing] 866 01:06:24,234 --> 01:06:25,276 Cheers. Thank you. 867 01:06:31,991 --> 01:06:34,804 Yeah, having more women in... in kitchens is definitely changing something, 868 01:06:34,828 --> 01:06:39,165 but I think we can’t solve this problem from just our side. 869 01:06:39,916 --> 01:06:42,043 Just having more women in kitchens isn’t gonna do it. 870 01:06:43,920 --> 01:06:47,549 You know, when you talk about solving something it... 871 01:06:47,590 --> 01:06:51,428 there’s usually like a system, you know, uh... 872 01:06:51,469 --> 01:06:56,683 that uhm... that is complex, that needs to be addressed. 873 01:06:58,393 --> 01:07:01,271 Yeah, I would love to be able to change that... that culture. 874 01:07:01,312 --> 01:07:02,397 I’m doing my best. 875 01:07:05,734 --> 01:07:09,487 [Suzanne] Let’s use these to go into a mango crème, but I want thicker. 876 01:07:11,698 --> 01:07:14,534 [Suzanne] Kitchens are not diverse enough. 877 01:07:14,576 --> 01:07:21,041 My whole goal, my whole dream is to offer training, and right now the focus is women. 878 01:07:21,958 --> 01:07:26,046 I know that I can only ask myself, 879 01:07:26,087 --> 01:07:30,425 what have I done today in order to make this come about? 880 01:07:30,467 --> 01:07:31,718 This is personal for me. 881 01:07:32,510 --> 01:07:34,596 I’m sorry. 882 01:07:34,637 --> 01:07:37,307 It’s... It’s kind of like the job that needs to be done, 883 01:07:37,349 --> 01:07:39,726 but we believe in you. You can do it. 884 01:07:40,977 --> 01:07:43,539 It’s just sharpening your knife skills. That’s what it’s all about. 885 01:07:43,563 --> 01:07:46,608 All you think about is brunoise, brunoise, brunoise. 886 01:07:54,032 --> 01:07:58,119 [Amanda] If there’s a woman at the top, she’s probably had to go through a lot to get there. 887 01:07:58,161 --> 01:08:03,291 And if they’re of my generation or around my generation, my feeling is that they, uhm... 888 01:08:04,167 --> 01:08:06,753 probably are nicer and they’re trying to run a better kitchen 889 01:08:06,795 --> 01:08:08,963 ‘cause they’ve known what happened in the past. 890 01:08:09,005 --> 01:08:11,758 At the same time, I have heard stories of female chefs in the city 891 01:08:11,800 --> 01:08:15,845 who aren’t that nice and who aren’t that easy to work with, so... you know. 892 01:08:15,887 --> 01:08:20,850 What I want and hope for isn’t necessarily true. 893 01:08:20,892 --> 01:08:25,647 We will ruin our industry if we don’t fix this problem. We have to make it less macho. 894 01:08:25,689 --> 01:08:29,734 We have to start celebrating uhm... good kitchens. 895 01:08:29,776 --> 01:08:33,321 Happy places to work that are really supportive of their workers. 896 01:09:09,983 --> 01:09:14,487 A restaurant is a way to show to people that we love them. 897 01:09:23,038 --> 01:09:24,330 [music playing]