(relaxed music)

The first thing I do when I wake up, sadly,

is I check my phone.

I can't help it, I run a lot of businesses.

I have a huge one that I'm launching and I gotta start

as soon as those eyes open.

I love me some coffee, and I like my coffee

with a little bit of flavor in it.

And I'm not talking about those syrups and those powders,

I just mean the beans have been soaked in some vanilla

or some caramel infusation.

Is that a word?

And so I make my coffee black, no sugar no cream,

just my infused flavor.

And then, lately, I've been doing a bagel.

But let me tell you how I do my bagels.

I take my bagel, plain bagel on a day that I'm not

gonna be in front of somebody's face,

onion bagel if I'm gonna be speaking closely to people.

Wait, I said that opposite.

Funky breath if I'm gonna be close to people!

Okay, flop that, you know what I mean.

I cut the bagel in half and then I scoop out

all that extra bagelization and put that on the side.

Then I take my whipped cream cheese and I dig deep

into that pot of it and I fill up the entire scooped-out

bagel rounds like a moat.

But I'm not finished yet.

Then I take that plate of that moated cream cheesed bagel

and I put it inside of the microwave,

and I shut the door and then I set it for 20 seconds.

And then what starts to happen is the molecular makeup

of that cream cheese starts to change.

It's like a science project.

And when you take it out of the microwave,

it's not just heated, oh no.

It's creamy and it has a slightly tart flavor

that it didn't have pre-microwave.

I blow on it, because if I take a big bite,

it's gonna burn my lips, so I have to blow,

and then I slowly bring it to my mouth and I bite...

And I try to get the cleanest bite,

but there's whipped cream, cream cheese, whatever cream,

all over my lips, and then I lick it and I lick it

until it is all gone.

(laughing)

At work at ModelLand, the team is working nonstop,

and we often don't have time to take a break for lunch.

So I go into our snack box and I just go, hmm,

do I want corn chip, or do I want sesame bar?

Which sounds weird, but it is so good.

Or do I want some kinda like natural licorice,

or do I want some bean chips, or do I want some,

like, cauliflower puffs?

And sometimes I want every single one of those.

And so for the rest of the afternoon, I open bag after bag

and eat them one by one until there's like,

nine bags in front of me and I feel disgusting.

I have a very interesting relationship with food.

I have to say that it is one of the most

important things in my life.

A lot of my personal life and the things that I like to do

and my hobby is food.

Finding new restaurants, doing a challenge where I can't go

to the same restaurant again for six months,

finding food festivals.

I love a supper club.

It is a true, very important thing to me.

So much so that right now, you can't tell because I have on

a men's blazer, I am 25 pounds heavier than I was

on the cover on a very famous swimsuit magazine

that came out last year.

So it's like, you're tired and you're working hard,

you just go to this fast food and this fast food

and this fast food and you compare the burgers.

So I'm 30 pounds heavier, and it'll come off one day.

But not today.

For dinner, I love doing something that's a little special,

and it's a little bit indulgent.

I go to a delivery app and I choose two different

restaurants with the same cuisine.

Let's say Mexican.

Let's call this place La Rancha,

and let's call this place La Burrito Titi.

La Rancha, I will order nachos,

I will order nachos from La Burrito Titi.

I'll order enchiladas con carne, I'll order one here.

And then they come almost at the same time,

and then there's the taste test.

I do it with my son, I do it with my man,

we line it up and then we score the different restaurants

with the same items, and what happens is,

the next time you order, you know where to order from,

'cause one of 'em is always nasty.

I cook a couple of different things.

One thing that I recently cooked,

that I have to say that I perfected,

at the Culinary Institute near Napa, California,

is my sriracha maple bacon jerky candied yum.

I take bacon, it must be cured, and it must be very smoky,

and I create a sauce on the side that is maple syrup,

but it has to be fake maple syrup, not that fancy

Canadian stuff, and some sriracha.

I mix it into this, like, wonderful elixir,

then I dip the bacon in that, dip dip dip, dip dip dip,

dip dip dip, and then I lay the bacon out,

and then I like, actually grind pepper all over it

into big chunks, I place it in the oven,

and I have to watch it so it doesn't burn,

but it starts to almost crystallize and caramelize

and then it starts to jerky-ize.

That is a word.

It starts to jerky-ize, and then it comes out of the oven

and it is almost like candy.

It is so good.

And that's everything I eat in a day.