I thinkthere's likeanotherseventogo, buthe's knownat a longtimeandhe's, youknow, now a proudsonofKentuckyandhe's openingup, asimportantasallthatis, he's openingup a veryimportantrestaurantinWashington D.C. calledShia.
Andyou'regonnalearnmoreaboutwhyit's sospecialandwhyit's soimportantin a littlebit.
So, thisissomethingthathasneverhappenedtome, but I'veheardthisandwitnessedmyfriendstellmethesekindsofstories, notspecificallythisone, butwhathappenswhenyourkidsstarttogotoschool, youbasicallymake a wholenewgroupoffriendsthat I don't want.
Meaningtheparentsofyourkids' friends.
Mykids' friends, classmates.
Andlike, I havenochoicebuttomakethecirclethat I'vebeentryingtowhittledownsmaller.
It's beenfourand a halfyearssince I'veseenthispersontoo.
Also, I askedanotherpersonwho I wasin a conversationwithandhe's like, yeah, I thinkthat's him.
So I waslike, whatam I supposedtodo?
That's mysliceoflife.
I don't thinkanybodywilleverbelieveme.
I don't thinkanybodywilleverexperiencethatkindofmatchupof a friendslash, youknow, faceofftypesituationwhere I seewhy I seewhythisisgoingtoleadusintoourEdwardLeeconversationbecauseEdwardLeegreatchefgoodfriendamazingcontestantfuckingkicksassinthisshow.
There's anepisodewhereyou'llseesomebodythathas a resemblancetome.
Butyou'vebeeninthegame a longtimeand I haven't seenyouin a bitand I knowthatwe'veseeneachother a coupletimes, but I wastellingeverybodythelasttime I likereallyproperlyhungoutwithyouwasoneofthedrunkestnights, days I'veeverbeen.
YoualreadytookdownalltheallthebiggestgameintowninAmericaandyouwerelike, wherecan I findsomemorebiggametohunt?
Itwas a littlebitlikeEntertheDragon.
It's strange, right?
It's likeit's likeIronChefmeetsSquidGames.
Yeah, it's allinKoreanand I can't understand 90%.
Yeah.
Well, thefunnythingisisyou'retalkingtotwoofthebiggestfansofphysical 100 notbecauseweaspiretolooklikethoseindividuals, butwejustthoughtitwas a onlyinKoreakindofgameshow.
Allright, iftheytrytodoanAmericanversion, I don't knowifwouldwork.
I willdefinitelysaythatwewereworkingdiligentlytocomeupwith a cookingversionofcooking 100 andthenNetflixsaiddon't pleasedon't we'regoingtoleaveittopeoplethathavedonethisand I willsaywewouldlovetodoanAmericanversionofit, butyouarestarringinculinaryclasswars, whichisbasicallyforthosethathaven't evenseenphysical 100.
You'regetting a lotofchefssomeoftheveryverybestinKoreaandclearlyEdfromAmericaanditseemslikesomeoftheKoreanchefsweretrainedinAmericaaswell.
SomaynottranslatetoAmerica, butyouhave 20 whitespoonsthataredeemedaselevatedasthetheOGMastersandthenyouhave 80 blackspoonswhoare I guesshowdotheydescribethemintheshowlike a relativelyunknownget a name.
Theyget a nickname.
Theytakeawaytheirnamesand I thinkupandcomingstruggling, youknowfightingfortheirnameandsotheyhavetopick a nicknameforthemselvesandonlyifyougettothefinalsdoyougettorevealthat's someKoreanshit.
Itwaslikeit's a lottoit's a lotonyourshoulders, youknowwhenyousoyeahyouso I'm sureyougetyou'veyou'vedoneyou'vewonIronChefyou'vedoneTopCheflike I'm sureyougeteveryyoutonsofthesesortofoffersthatcomeacrossyourdesk.
I'm sureyousayyeahand I and I saynotoallofthemandyouknow, I stoppeddoingallthatTVstuff a whilebackandtheycalledmeand I saidnoatfirstsoit's like, youknow, I don't thinkthat's youknow, a youngperson's game, but I don't knowthemore I thoughtaboutitand I youguysprobablyrelatelikethat.
There's there's alwaysthisweirdidentitythingofbeinglikeam I tooAmerican?
Am I tooKorean?
Am I didn't youknow, whoam I andtheykeptcallingmeand I keptcallingthemand I said, youknowwhat I'm goingtodothisonething.
UnapologeticallyKoreanallin a hundredpercentcheesetothetothenthdegreeandwe'rejustgoingtogoandanddoitandsoyou'llalsobeabletospendthatmuchtimeinKorealikesortofinthatcommunityofchefswaswasreally a specialthing.
We'llgetintothislaterbecause I justit's thecraziestfuckingshowintheworld.
Wegottotalkaboutthat, butitistrueroundone.
Youdo a blindchallengeagainst a Blackspoon.
You're a whitespoon.
You'reyou'reanelitistmotherfucker.
Onepercenteryoustandliterallyon a balconyoverlookingalltheseunnamedBlackspoonsbeneathyouyougohead-to-headwiththemeatmaster.
That's hisnicknameand I willbehonestwhichisweirdbecausehisnameinKoreanisgunpair, whichismorewouldbelikemeetgangster.
Nomeetgangster.
I thinkit's kindof a coolernamethanbeatmaster, but I'llbehonest.
I turnthisonand I waslikeprettyhighwhen I turnthisonand I waslike, ohfuck.
I thoughtDavesaidnotothis.
Hesaidhewasn't goingtodothisshow.
WhatthefuckishedoingbattlingEdLeeand I alsowas a littlebitconfused.
I wasnothigh.
I wasalsowatchingtheshowfromand I waslike, it's a straightDaveChangdoppelgangerthatyougohead-to-headdidthatthoughtcrossyourmindatallwhenyoumetwhich I'lljoinintobecausethefirsttime I sawmostlikewait, no.
Yeah, youcantrickwhensomeone's angryorbefore I wentontheshow.
I actuallyhired a tutor.
Oh 26 yearoldkidwaspracticingtobe a minister.
And I gotyelledathimon a dailybasisforlikethreeweekstobrushuponmyKoreanandthatmademefeelreallysmall.
BythepowerofGod.
Christcompelsyou.
Whyaren't youconverting?
Puttingus.
Okay.
So I'm surethelanguagebarrieroffthetellmeifyoufeelotherwiselikethisshowscrazy.
Thatfirstroundis a blindtastingandthenKoreanfoodcompetitionshow.
Thatmeansthejudgesliterallyhadblindfoldsonwhenthey'refed a biteoffoodandtherewas a showwithNigellaLawson.
TonyBourdain.
Yes, greatwasoniscalledthetaste.
Yes, anditwaspatternedreallyafterthevoiceanditdidn't workthatwellbecauseyoucouldn't empathizewiththejudgesthatweretastingand I feelthatthemechanicsintheshowdidthey'vedonesomethingthathasneverbeendoneinculinarycompetitiontogiveyou a realhonest.
Andifit's a tie, theycantaketheblindfoldsoffandinterviewwhoevertheirjudge, correct?
And I justjumpedtheguntothetheone-on-onebattles.
Butbutso I guessmyquestionisgivengivenallthatandlikeyouryouryourdrunkenthirdgradecommandofKoreanwhenthey'resortofdescribedwhentheproducersaretellingyouwhat's abouttohappen.
Areyoujustlikewhatthefuckareyousaying?
It's gonnahappen.
Am I misunderstandingthiswhat's goingon?
I thereweremostofthetime.
I wasjustkindoflostinmyownlittlespace.
I had a translatorinmyear, butshewasn't pickinguponeverythingandso I wouldgetlikeyouthat's a disadvantageforyou.
I meanpartofpartofthiswasmyownweirdjourneygoingbacktofindingsomerootsinKorea, youknow, sowhile I wasdoingtheshowatthesametime, I reallywantedtolearnKoreanandkindofrespectthecultureandandfeelsomethingaboutitthatyouknowbeingraisedandlivinginAmericajustdon't haveaccesstoso I reallytriedtoasmuchaspossiblespeakKoreaneventhoughitwashorrible.
YourKoreanwasverygood.
Itwasverygood.
I gottasay I thinktheprayersoftheup-and-comingministerworkbecause I wasclearlyoneveryvowelandeveryutteranceofKoreanfromyourmouth.
I wasjudgingthefuckoutofyouand I waslike I couldn't dothat.
I meanlikedowntotheinflectionand I'm like, I'm soangryrightnowthattheywouldjustsandbagyoulikethat.
That's fuckedup.
I wasgoingtosay I don't thinkthat's I don't thinkthat's evenwrong.
I thinkit's right.
I thinkthatguyiscastspecificallytomakeyoulookbad.
Likewhen I wasdoingKoreanschoolinKoreaand I wasintheclasswithallthewhitepeoplethatweretryingtolearnthelanguageand I waslikethatmakesyoufeelsobadthatyourKoreanislessthanpeoplethatarelearningitaslike a thirdlanguagefourthlanguage.
So I hadtoflybacktoAmerica a coupleoftimesduringthewholething.
I gottasaymostofthetime I'm jet-lagged, youknow, itsaysit's like 4 or 5 inthemorningformewhenwe'reactuallystartingtocook.
Anotherdisadvantage.
Honestly, thisisnotfairforEdLee.
Weifyou'reanAmericanlisteningtothis, youshouldbeoutragedfuckingoutragethatthey'retreatingourcitizenlikeyeah, becausetheywould I wouldgetthere, youknow, youwhateveryouhave a daytodoittoacclimatebutwhatareyoudon't acclimate a daytakestwoweeks.
I wouldyeah, it's someguywouldwriteyoutobelike a 9 a.m.
Calltimeor 7 a.m.
I woulddriveupfromwherever, youknow, I justdrovetwohoursandtiredlike I justfuckingflew 22 hoursfuckingexhaust.
It's notright.
It's notrightEd.
Soit's hisperformanceevennow.
It's nowmoreimpressive.
Itismoreimpressivejet-laggedlanguagebarriernotgettingtheinformationandsaidthisislike I recall.
I thinkthatwhiteguydidn't make.
Theygoteverythingtheyneededoutofhiscareerlookbadfor a secondandsaidthisislike a youngperson's game.
It's likemyKoreanmemorylookslike I'm yeah, youknow, I don't knowifit's easy.
I wonderifit's I wonderifthat's hardforpeopletounderstandwhodidn't growupin a householdorlikethereasonwhyyoucan't sayanythingand I knowEdcanattesttothis.
Because I told I feelthesamethingiflike I gotoChinaor I gotoanywherewithlikeChinesepeople.
I'm justlikefuck.
Thisisgonnabesohumiliatingassoonas I trytoopenmymouthand I feellikeifthey'reifyoudon't growupwithlikethatexpectationpeopledon't understandhowembarrassingitis.
I mean, I don't knowifyoufeelthiswaylikewhen I gotoLotteMartoranAsiansupermarketandtheystartspeakingmetomeinKorean.
I definitelyunderstandwhatthey'resaying, but I'm like, oh, no, no, no.
I'm Chinese.
I don't wanttoembarrassmyselffurtherand I toKoreanpride.
I don't wantit.
It's toomuchandtheyandtheyjudgeyou.
Oh, yeah, dotheyjudgeyou?
Definitelyjudgeyou.
So I yeah, I muchlikeyouprobablyhad a zoomcallandtherewerelike 20 peopleonit.
Yeah, youknow, I againoneonethingthatyouknow, again, mylittleKoreanjourneythat I'm on.
I don't know.
I just I made a decisionontheplanerideovertherethat I Youknow, 2530 yearsofcookingthat I reallybecause I don't reallycookKoreanfood.
Wejustopened a Koreanrestaurantjustrecentlywhere I'vebeenkindofrediscovering a lotofthisandso I justmadeit a thingwhere I reallyonlywantedtoseewhatKoreahadtoofferand I justkindofwantedtosurprisemyselfandyouknow, I would I wouldeatlikeChuckgotrightwhichweallknowbut I wouldliketasteitandgo.
Allright, that's fuckingawesome.
And I'vehaditbeforebutonlywithsomeand I'm like, can I findsomeotherwaytoyou?
So I wouldjust I don't know.
Mywholethingwaslike I didn't wanttogoallthewaytoKoreadothisshowandmakelikefriedchicken, youknow, likeitjustright.
Well, I gottasaythethethethesaladthatyoumadeandforthosethatknowthere's a there's differentkindsofkimchiclearly, butevenofthepetyouthenormalNapacabbage, there's differentvarietiesinthatbytheageofitandthatwasreallystinkyoldkimchi.
Yeah, and I wascertainlyblownawaythatyouturneditinto a lightetherealbalancedishand I didn't eventasteitbut I couldimagineitand I waslike, ohwow, it's going a completelydifferentdirection.
So I waslikereallyhappyforyou.
I wasstokedthatitwasdeliciousbecause I wasn't I waslike, whatareyougoingtomake?
Yeah, youknow, wouldyouwhatdoyouthink?
DoyouthinkyouwouldyouhavemadethatsamedecisionasEdlikejustlike I'm notgoingtocookwhat I cooklikewhatdoyouthinkyourapproachis?
No, I meanthethingiseventhoughEd I meanforthosethatarelisteninglikehejustsaidhedoesn't makeKoreanfood, buthe's openingKoreanrestaurantlikewe'reveryhardonourselves.
There's alsothisthingtooand I dothisculturallyherelikeifyouareKoreanandyouhaveonlyeatenKoreanfoodandyou'vesortofbeensystematizedintothecanonofKoreanfoodlikewhenyouseesomethinglikegochujangorororyouknowdoenjangyourbrainautomaticallygoestoonethingandsometimesyougetstuckinthere.
I don't know.
Sometimesittakeslikeanoutsidertolookataningredient, youknow, and I dothisliketolikeevenevenmyself.
I havecertainguardrailsthat I can't getoutofand I havewhitefriendswhoarechefs, youknowfriendsofmineandthey'lllike, youknow, they'lltastelikejajangmyeonandgo.
Ohman, I coulddothisandthiswithitlikeevensomethingthatwillshockme.
I'm like, oh, yeah, I neverthoughtofthatbecausewehaveculturalguardrailsaboutwhatsomethingshouldbebutthey'realljustlike I havethatmuchlesssothansomeonewhogrewupinKorea.
Gotit.
Andsothat's that's kindof I don't knowsometimesit's anadvantagesometimesit's a disadvantage.
I thinkthat's a that's reallyevidentwhenit's okay.
Andyougettheagedyouopenthedoorandthere's just a bowlofagedkimchiinthere.
Likewhatisyourreactionwhenyouseethisingredient?
So I thoughtitwas, youknow, again, the I thoughtitwasjustkimchi.
I waslike, yeah, it's cool.
It's kimchiandthenthey'relike, oh, no, it's moving G and I'm like, ohfuckbecause I'llbehonestwithyou.
I maybehad, youknow, moving G likethreetimesinmywholelife.
Youjustyoudon't seethatinAmericabecauseitstinks.
Itsmellssobadwhenitgetstothatlevel.
I love I hadtoquicklykindoflike I hadtoquicklygoandlike I wenttolike a storeinfuckingKoreaandfoundsomekimchiinit, but I'm alsostayingin a hotelroom.
So I havenoideawhatyouknow, areyoustayingwiththeothercompetitors?
No, becauseiftheydon't livethere, so I wasgonna I stayinthehotel.
I gotmorehomeadvantageforthesecontestants.
I know.
I mean, I guesstheycandoshit.
Theyhave a restaurant.
So I turnedinto I have a it's prettyfunny.
I turnedmyhotelroomintolike a littlestagingkitchen.
Like I boughtallthisbecause I waslike, I'm sittinginmyhoteldoingnothing.
So I, youknow, I boughtlikecuttingboardsand a littlestovetop.
That's right.
Americaningenuity.
SomethingthatsoDave, atleast I mean, we'vemade a lotofculinaryTV.
Davehasparticipatedin a lotofthesortofcompetitiontelevisionstuff.
Andyouknow, thecompetitionisallrealinAmerica.
Obviously, there's there's complianceofficersthatmakesurethatit's real, butthereishowdo I saythis?
Likethere's a fakenessto a lotofit, especiallywhenitcomestoliketheportrayalofhowgoodthatwasorhowthequalityofthefoodwas.
You'veseenitallnowonbothsidesoftheoceanhere.
Likegiveus a senseofthesortofqualityofcookingthatyou'reseeingculinarystuffontheshow.
No, I think I think, youknow, insomewaysKoreansarelikemorehonestormoreliketheyreallyfollowtherules.
Andso I think a lotofitwasauthenticallyjustbrilliantcookingand I thinkitsays a lottothelevelofcookingthat's goingoninKorearightnow, youknow, everythingfromthehighendtothesortofmompopstores.
Theyaskedusnottolike, whywouldyoueventhinkthatanditjustand I feltlikethatlittlemicrocosmicstorylikewaswaskindofthewholeproductioninthewholesetlikeeveryonewaslike, thesearetherules.
Wellatifthiswassquidgameand I wastheguycontrollingeverything.
I wouldshootthatguydead.
Youtakeyoutakeyourstickeroffthecamera.
You'redone.
Yeah.
No, it's likestoptothehead.
Thisisentrepreneur.
Thisisguythinkingoutsideofthebox.
You'reyou.
I hadthisthoughtshakethough.
Like I mean, itmakesmesoyouknow, likeyousaidinthebeginninglikewewewatchedphysical 100 andliketheyou'relike I thinkwithinthefirst 10 minutesyouweretextingjustlikewehavetomakeculinary 100 likewehavetodothisbutthere's likelittledidtheyknowwhentheyweremakingphysical 100.
They'relikewe'remakinggood.
I mean, it's just I meanpartofmeislikeshouldwejustgotoKoreaandmake a showfirst?
No, wecan't because I can't speakKoreanandtheministersnowyou'renotgoingtoworkwithme.
Can I askwhenyou'replatingthedishesandthisisalwaysbeenmygripeforfoodcompetitionshows.
Thisisalsothereasonwhy I justdon't wanttobe a judgebecausethehonestynevercomesoutwhen I say a dishisterrible.
Italwaysgetsstitchedtogether.
That's a gooddish.
Butas a judgeyourpeoplemaynotunderstandit's logisticallyalmostimpossibletoeat a dishhotlike a hotdishhot.
Sowhat I alwaystellpeoplelikemakecolddishesbecausetheyhavetosetuptheshop, youknow, it's not a seamlessdishesdoneandthenitgoesyouusuallythatfoodislikelikedyingwhentheycalldyingatthewindowrestaurantislikethatmeansthatfoodisnotgettingfromthekitchentothetable.
And I'm alwayslikethisisnotmaybethere's nowaytodoit.
And I rememberhaving a conversationtotheonepersonthatspokeEnglishonthesamethingcouldtheyfixthisandthey'relike, no, no, wehave a lotofideastosortofaddresssomeoftheshortcomingswasthefoodabletogethoteatinghot.
Wasithotorisitsometimessometimes?
Yeah, and I thinkyouknow, like I I judgeonTopChefeverynowandthenandtheyalwaystellyouandyou'resortofcognizantoflikedon't judge, youknow, ifyou'rehaving a superrisotto, don't judgeitbasedontemperature.
Justjustimaginewhatthistastedlike 35 minutes.
I thinkthat's animpossibletask.
Yeah, itis.
I didlikeinthatfirstpartoftheshow.
I mean, it's funnythatyoubroughtthatupChangbecause I I thinktherewaslikeaninterestingthingwhereit's it's whatit's likesportypeoplecookingatthesametime, butitislikewhenyou'rereadytobejudged.
It's like, okay, thejudgescomeoverandtasteyourfoodatyourstation, whichisaninteresting I hadneverreallyseenthatespeciallythatkindof a scale.
I lovethemosuchefjustbeing I knewtheshowwasgoingtobedifferentwhenlikethehominiesthegrandmasweregoinglikegetting 86.
Thatwaslike I madehimlike a gigalike a stewandlikeyeah, butyoudidn't makeanyrice.
Youcan't eatthiswithoutrice.
You'regoinghome.
It's sogood.
It's sobrutal.
I loveit.
I loveitandwhatelsehaveyouwhatelseareyouuptobackhereStateside?
I'm actuallygettingreadytoopen a nonprofitrestaurantinWashingtonDC.
It's goingtobecalledShiaandoneofthethingsthatwe'redoingisthatwe'reactuallythemainreasonfortherestaurantis a researchfocuswherewe'retryingtofigureoutpracticalsolutionswhererestaurantscanbemoresustainableandthenwe'regoingtopublishpaperssothatanyrestaurantacrossthecountrycanadoptwhatwe'redoing.
Doyourememberwhenthatvideocameoutoftheturtleandtheplasticstrawandeveryrestaurantandbarstartedtobanplasticstrawsandweallfeltgreataboutourselvesthatwe'vechangedtheworldand I'm like, youknow, I applaudanyonethatgetsridofplasticfromtheirbars, butliketheamountofplasticthat a kitchengoesthrougheverysingledayisferocious.
Andsowe'retryingtofigureout a waylikewe'regoingtodozeroplasticzerogasandwe'regoingtofigureouthowtoreduceourwasteby 50% and I justthinkthat's somethingthat's neatlikeasweasrestaurantskeepgettingbiggerandmoreandeverythinglikewe'vegottofigureout a waytosortofcurtailsomeoftheplasticthatwe'rethrowingintotheenvironment.
Soit's a projectthatwe'relaunching.
Soinotherwords, it's like a it's a testtestgroundrestaurant.
We'regoingtocostanalyzeitwithlaboranalyzeitandthenwe'regoingtopublish a papersayifyoudecidetogothisroute, it's goingtobemoreexpensive, butexactlyhowmuchmoreexpensivewedon't reallyknowbutthiswaynowwewillhaverealdatafrom a realrestaurantandwe'llbeabletotellyou.
Willtherebe a setofpeoplethatarewillingtopayhigherpricestoeatatyourrestaurantandthatturnedouttobetrueand I thinkgiveneverythingthat's equalwouldyouchoosetoeatat a restaurantthatadvertisedzeroplasticthestainageversusyouknow, ifallthingsbeingequal, wouldyoupay a littlebitextratogoto a restaurantthatwaszeroplasticand I thinkpeoplewouldwell, I think.
Andagain, peoplemaynotunderstandhowmuchplasticandhowmuchwasteingeneraleven a restaurantthatclaimsthatthey'resortofminimal.
It's justsortofinsane.
Itisandit's a costthatgetssubsidizedandnobodyreallypaysforthatatall.
But I alsohavetocommendyoubecauseitjustseemsonpaperimpossibletodo, youknow, andnotthatyoucan't doitEdand I wanttotalkquicklyaboutthenot-for-profitandthepeoplefinanciallyhelpingyou.
Youshouldbedoingthesamethingbecause I thinkthat's thewrongapproachand I thinkthat's a lotoftheresistancethatyougetfrompeoplebecausenoonewantstogoto a restauranttolecturethat.
Can I askaboutthelastthingwewanttodoisyeah, thelecturingaspectnottothecustomerbuttoyourpurveyors, right?
Soyou'reaskingpeoplethatdeliverfoodandsendyoufoodandproducefoodtopackageitin a waythatprobablytheydon't donormally.
Sohowdoyoudothatwhenyou'rereceivingtheproduct?
Wellfirst I'llgiveyouonesmallexample, youknow, a spicetub, right?
And I usedtosaytoAnthonyallthetime, likeAnthony's a greatcook, but I waslike, whenpeoplearechoosingwhatrestauranttheywanttogofordinner, nobodysays, peoplesaylike, oh, I feellikeThaior I feellikeChineseor I feellikeMexican.
Nobodysayslike, I feellikesustainablefood.
SolikeAnthony, ifyouwantthistosucceed, pick a, pick a cuisine.
It's gottobe, I waslike, Anthony, makethemostdeliciousBurmesefoodyoucanimagineanddoitaccordingtoalloftheprinciplesyouhave, butleadwithlikewhatisdeliciousfirstandwhat's likegoingtobe a greatcustomerexperienceandthenletthemfindtherestontheirown.
Sowe'reimporting a fewitemsfromKoreaandjustfiguringoutwhat, whatthat, youknow, inthis, youknow, I study a lotofimmigrantfoodand I kindof, I lovegettingobsessedovertheprogressofimmigrantfood.
And I havethisthinglike, sowhenever a foodcomestoAmerica, whetherit's KoreanorThaiorItalianorArmenian, itcomesin, thefirstthing, thefirstgenerationyouseeismomandpopstores, right?
It's thesepeople, theyhavenootherwaytomakeincome.
Theydowhattheydoandthat's howtheymakemoney.
Theyputtheirkidsthroughcollege.
Andthenlike, youknow, theseconditerationofitis, itbecomes, forlackof a betterword, fusion, right?
Soyouget, youget a bulgogitaco, yougetkimchion a hotdog, youget, youknow, allthis, sothiscross-culturalthinghappeningwithfood.
Andyou'reseeingitinsomeoftherestaurantsinNewYorkwith, withthetastingmenus, Koreantastingmenuswhereyou'reseeinglike, I don't know, itbecomes, therebecomes a somewhatof a purity, youknow, like, like a distillationofeverything.
Like, I don't, I don't, I wantpeopletocometospecifically, youknow, a byproductisifyoucomeandwant, like, wewilltellyouallaboutourmission, butonlyifyouask, likewe'renotheretoshoveitinyourfaceandshoveitdownyourthroat.
I justwantedtoshow, I justwanttoshowthatbourbonisaningredient.
It's diverse.
Youcan, youcan, listen, I putbourboninAsianfood.
It's fantastic.
Butit's alsokindofmylovelettertoKentucky.
I mean, I foundmyself, youknow, fromNewYorkoriginally, butfoundmyselflikefallinginlovewithKentuckyandgotmarriedthere, had a kidthere, just, justhad a fuckingincredibleride.
Andsoasbourbonbecomesmorepopularanditbecomeslikeglobal, I justdon't wantpeopletoforgetthatit's, youknow, born, bred, made, andbelovedinKentucky.
It's been 20 yearssinceyoumovedtoKentucky.
I rememberlike, youwerelike, EdmovedtoKentucky.
I waslike, what?
Fuckin' in a what?
Andthen I sawhowhappyyouwere.
Youweresohappy.
Youweregenuinelyhappy.
And I'm gladthatLouisville, I'm gladthegreatstateofKentuckyhaswelcomedyouwithopenarmsbecauseyouare a greatvalueaddtothatplace.
And I, youknow, I rememberoneofthosethingsyoucookformewithbourbon.
Youmadesoybutterbourbonongrilledoysters.
Ohyeah.
Damn, that's a goodmemory.
Thisguydoesnotforgetit.
A lotof, a lotofthatbourbondidn't hittheoysters, buthitmymouth.