Adam & Jeanie Ritter on Bûcheron’s James Beard Win & Building a Restaurant With Soul

0:000 secondsReal quick before we dive in, if you’re a regular here, consider pulling up a seat to the Patreon. The seat, the table, the kitchen. Three tiers starting at just five bucks a month. Built for
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0:2121 secondsWelcome, welcome, welcome to another episode of the Taste Music Show.
0:2929 seconds[music]0:2929 secondsI am your host Ed Porter.
0:3434 secondsThis is the place for full music and culture. And how do y’all connect?
0:4040 secondsOh dude, I’m going to watch it now. I think it’s dope.
0:4343 secondsWelcome, welcome, welcome, welcome to another episode of the Taste Music Kid Food podcast show. I am your host Ed Porter and this is the destination for
0:5252 secondsfood, music, and culture. And how do you all connect? Today we have some amazing. So we talked about
0:5959 secondsmaking this happen. It’s been almost a full calendar year. [laughter] Almost a full but good things come to
1:071 minute, 7 secondsthose who wait. Uh and so I I I’m just happy that you you guys uh made it over.
1:141 minute, 14 secondsAnd I’m going to attempt to to pay you some respects by the intro that I’m going to do right now. Okay.
1:221 minute, 22 secondsThere are restaurants that chase attention and then there are restaurants that quietly build a world so honest, so intentional and so deeply rooted in the
1:301 minute, 30 secondsattent and the and that the attention eventually finds them. This is one of those stories. Today’s guests are a
1:371 minute, 37 secondshusband and wife duo who took the precision of Michelin level dining, the soul of farm life, the warmth of Midwestern hospitality, and the
1:451 minute, 45 secondsdiscipline of worldclass kitchens and shaped it into one of the most talked about restaurants in America. Their restaurant lives in South Minneapolis,
1:531 minute, 53 secondsbut its spirit reaches into the north woods, into family farms, into French beastronomy, into the emotional
2:002 minuteschoreography of service, and into the question every great restaurant has to answer. How do we make people feel cared for without making the care feel
2:092 minutes, 9 secondsperformed? He brings the fire, the technique, the obsession with ingredients, and the mindset that a carrot should taste like a carrot only
2:172 minutes, 17 secondscleaner. She brings the rhythm, the room, the welcome, the standards, the emotional intelligence, and the belief that hospitality is not front of the
2:252 minutes, 25 secondshouse serving the back of the house. It is one living organism. Together, they built Busheron, a winner of the 2025
2:342 minutes, 34 secondsJames Beard Award for best new restaurant. A place that proves fine dining does not have to be cold, luxury does not have to be loud, and a
2:432 minutes, 43 secondsneighborhood restaurant can still shake the national food world. On Taste Music here Food, we talk about food as everything we consume and music as the
2:522 minutes, 52 secondsvibration of life. And this conversation is exactly that. What we consume from our childhood, from our work, from our
2:592 minutes, 59 secondsenvironment, from pressure, from family, from excellence, and from the people who feed us. Please welcome to the Taste Music Here Food podcast show the owners
3:073 minutes, 7 secondsof Busheron, Chef Adam Ritter and hospitality director Jeannie Janice Ritter.
3:143 minutes, 14 secondsThat’s so nice. [laughter] So nice.
3:163 minutes, 16 secondsOh my gosh. That’s uh Wow. That that’s very special. It’s it’s important for I
3:233 minutes, 23 secondsbelieve it’s important that uh people specifically people that uh entertain
3:303 minutes, 30 secondspeople and and and try to uh receive people in a certain way on a daily basis
3:373 minutes, 37 secondsfor a living to understand and feel how their actions are received. And you guys
3:443 minutes, 44 secondsyou guys do an amazing job. Like we period and and for the sake of just doing a really good job. Thank you.
3:513 minutes, 51 secondsAnd that that that’s a it’s a big thing, you know, like you can you cannot fake authenticity.
3:593 minutes, 59 secondsAnd we love it. It’s like we do it because we love it. And when that’s seen and recognized, there’s nothing that that is more meaningful for us.
4:084 minutes, 8 secondsAbsolutely. Absolutely. Absolutely.
4:104 minutes, 10 secondsLet’s let’s let’s jump in because we were talking off camera a little bit about uh farming and I know you guys both have farm backgrounds.
4:184 minutes, 18 secondsUm restaurant food and the the the allure
4:264 minutes, 26 secondsor the mystification of fine dining and uh the approachability of how you guys
4:334 minutes, 33 secondsdo what you do is really that’s where the magic lies. It’s like there was a there’s been a shift in what fine dining
4:404 minutes, 40 secondslooks and feels like. However, to me, it’s always been about the attention to details and doing all the things consistently day in and day [laughter] out. And that’s really what it’s about.
4:524 minutes, 52 secondsWhat how do you think that your your history and your your experience and livelihood
5:005 minutesfrom being um raised and with connection to the land plays into what you do on a daily basis?
5:085 minutes, 8 secondsI I think that from my side um it just has ingrained a respect for us in in
5:155 minutes, 15 secondswhat we’re doing and the way that we honor all of the work that goes into it.
5:195 minutes, 19 secondsSo, you know, it’s like we’re very intentional and I I know you’ll appreciate this with your background and and not wasting like [clears throat] we
5:285 minutes, 28 secondsuse everything. Adam had a joke earlier about you know what he’s going to eat today is whatever is for family meal.
5:355 minutes, 35 secondsYou know, it’s quiet is kept family meal family meal.
5:395 minutes, 39 secondsFamily meal is where it’s sat. So, like these guys the guys are competing
5:435 minutes, 43 seconds[laughter]5:455 minutes, 45 secondswhere it’s at. And you know, we we try to make it a good one. And we want everybody to have a good meal every day and and you know it’s but it’s also a
5:535 minutes, 53 secondsway for us to utilize all of the product that’s in our restaurant. So we really don’t waste that goes back to the respect for the people that are raising that protein, growing the vegetables.
6:046 minutes, 4 secondsYou know, the wine it tells a story and the amount of work that goes into producing a bottle of wine. Um it’s
6:136 minutes, 13 secondsincredible. So, you know, I think that that that’s kind of the biggest thing on my end is that respect. Yeah. How about you, Adam? Yeah, I mean, I think it’s the same.
6:216 minutes, 21 secondsIt’s um we work with some local farmers and they put attention to detail like we’re talking about in the restaurant um
6:306 minutes, 30 secondsinto farming their vegetables. Um and you can tell you can tell when you have something that’s better than the stuff
6:386 minutes, 38 secondsyou find at the store. It’s like and and then you when you go to the farms and you walk the farms like you you see
6:456 minutes, 45 secondsthings um that you can use that normally all that stuff in the grocery store is just thrown away. Absolutely.
6:516 minutes, 51 secondsSo um the connection is is totally important of knowing where your food comes from.
6:576 minutes, 57 secondsThat is key. And so unfortunately a lot of for a lot of chefs and I’m not this is
7:047 minutes, 4 secondsnot a knock on on people however their relationship is usually with their purveyor. Right. Right.
7:117 minutes, 11 secondsAnd not with the the actual people who grow the food like like there’s a story to be told in the reverence for the item. Right.
7:197 minutes, 19 secondsAlso let’s call it a spade a spade. Farming is the biggest crapshoot known to mankind. Like it’s the only industry you want to gamble. That’s a farmer.
7:287 minutes, 28 secondsYeah. Let’s become a farmer where all of your money goes into the ground and you don’t know what you’re going to get. Especially in Minnesota.
7:337 minutes, 33 secondsEspecially in Minnesota, you don’t know how what the yield is going to be.
7:377 minutes, 37 secondsUm if whatever there’s there’s all kind of X factors. It’s it’s it’s completely no rails. And
7:457 minutes, 45 secondsthere’s a the people that are doing this for the for the love and have that tie into that and been doing it for generations have a unique relationship
7:537 minutes, 53 secondswith that crop. They usually specialize in something and that’s totally it’s not different from what we do too like they have to take risks. Yeah.
8:008 minutesUm for reward and then if something doesn’t work out you pivot just like we we do in the restaurants.
8:068 minutes, 6 secondsIt’s absolutely very similar.
8:098 minutes, 9 secondsUm instead of asking you Adam why did you fall in love with cooking? because I I I think uh you’ve told that story many
8:188 minutes, 18 secondstimes plus you tell it every day by everything you do right so I am more uh interested in
8:258 minutes, 25 secondswhen did food stop being something where you were doing and something you felt
8:348 minutes, 34 secondsmore so responsible for because in my opinion you your approach to food is is first off with respect for the item
8:438 minutes, 43 secondsand then the history and then then you have your interpretation. So that that’s a level of intention that most don’t go
8:518 minutes, 51 secondsthrough. So So the question is when did it start becoming like a business?
8:568 minutes, 56 secondsNo. When did when did you realize that you you had a responsibility to to tell the story of the item versus just
9:059 minutes, 5 secondsmanipulating food? I mean, I guess when you become the spokesperson now for the the business, I guess, but um just like
9:139 minutes, 13 secondsalso teaching your cooks about it like uh like like we have the background of growing up on a farm, but we just took a
9:219 minutes, 21 secondsa field trip to um uh Feller’s Ranch this past weekend and the cooks are like that connection for them to see where
9:299 minutes, 29 secondsthe the food comes and then also like to realize like um that the guy who
9:369 minutes, 36 secondsdelivers His name is Scott. Every Wednesday he comes in like he drives an hour and 45 minutes to bring our beef. And it’s like th
9:449 minutes, 44 secondsthose types of connections like and just now I realize like as a sue chef or a chef that’s your turn to like explain
9:529 minutes, 52 secondswhat you learned coming up through your chefs. Now you got to now you got to teach your your cooks about those types of those things and where stuff come from.
10:0110 minutes, 1 secondAnd don’t just cut the meat and throw it in the garbage. Right.
10:0410 minutes, 4 secondsExactly. Yeah. Yeah. All the I I’ll never forget I used to um I helped opening this restaurant in New York
10:1110 minutes, 11 secondscalled Restaurant Metropole and it was a German uh chef uh French sue chef and we
10:1810 minutes, 18 secondshad three large 50gallon 50gallon u what you would call them garbage cans but they were not for garbage in the
10:2510 minutes, 25 secondsrefrigerators and nothing went in the trash like this is like we you plastic only everything else goes in one of
10:3310 minutes, 33 secondsthese three bins and we’re going to find a way to utilize it. Everything has It’s not easy. Yeah, it’s not a lot of work.
10:3910 minutes, 39 secondsTakes a lot of work and a lot of imagination and and then also um a lot of knowhow. So, you have to you have to you have to, you know, reverence for
10:4710 minutes, 47 secondscertain things. And now it’s a little different, too, with all the pesticides and stuff. That’s it’s it’s weird. It’s weird. So, um it’s a lot of intentionality goes into those things,
10:5610 minutes, 56 secondsbut there’s uh something to be said for I guess the the buzz word is upcycle, right? Yeah, [laughter]11:0411 minutes, 4 secondsit is something to be said for that. But making truly making something that you would not otherwise come up with if you did not
11:1311 minutes, 13 secondsand then the reverence for you know literally you know no goes back to the family meal too. It’s like they have to be creative in how to use it. Yeah. And sometimes they make
11:2111 minutes, 21 secondssomething that family like wait a minute we [laughter] should do that. Yes we should do that. Yeah. Absolutely.
11:2811 minutes, 28 secondsSometime listen, the family meal for me was always uh you were always, you know, cooks are trying to outdo cooks, you know, see was I want to I want to have the best family meal this week. Like we
11:3611 minutes, 36 secondswe’re going to be talking about my family meal when it’s all said and done.
11:3911 minutes, 39 secondsThat was also the sign to I’ve been places where you know the chef didn’t eat the family meal.
11:4511 minutes, 45 secondsTo me to me that’s a that’s a that’s a bad sign.
11:5011 minutes, 50 secondsI feel the same way about like a a bad family meal. It’s like what are you doing?
11:5511 minutes, 55 secondsYeah. Yeah. Exactly. We’ve been in a place where it’s like, I’m going to throw every random thing into an egg bake and it’s going to taste like garbage and it’s almost funny. It’s like, no, it’s not.
12:0512 minutes, 5 secondsYou don’t have respect for what you eat.
12:0712 minutes, 7 secondsHow do you have respect for what the guest eat? You’re not you’re not respecting the fact that you’re you’re fueling the people that’s about to, you know, make service happen. Exactly.
12:1512 minutes, 15 secondsUh and you you’re you’re you’re not audition for respect for not only the ingredients, but your pride. It’s a pride thing. Yeah, for sure.
12:2212 minutes, 22 secondsWell, and it’s like a great way to teach or or not teach, but like to know that your chefs are like doing things the proper way, right?
12:3012 minutes, 30 secondsLike, is this season nice? Is it cooked nice? Is the salad dressed really nice? Absolutely.
12:3412 minutes, 34 secondsUm way to keep not mess up the rice, too.
12:3812 minutes, 38 secondsYeah. Oh, yeah. Rice, rice is usually
12:4112 minutes, 41 seconds[laughter]12:4212 minutes, 42 secondsrice is usually Yeah, that’s always the one. That is the [laughter] That’s funny.
12:4812 minutes, 48 secondsYeah. Yeah. Sher, stay away from the rice.
12:5012 minutes, 50 secondsOr learn how to make or learn how to make it, right? Yeah.
12:5312 minutes, 53 secondsExactly. Exactly. And it’s usually the afterthought, right? It’s either put in late.
12:5812 minutes, 58 seconds[laughter]12:5912 minutes, 59 secondsOh Yeah. Yeah. Yeah. Yeah. That’s okay. Yeah. Yeah. Plastic wrapped in for now.
13:0413 minutes, 4 secondsSo that’s funny. Uh Jeie, you’ve obviously trained around the world, too.
13:1013 minutes, 10 secondsYou’ve you’ve done and you’re you’re a back of the house person as well.
13:1313 minutes, 13 secondsHowever, Yep.
13:1513 minutes, 15 secondswhich I always think makes the best. It just because there’s a respect factor.
13:2113 minutes, 21 secondsMatter of fact, when I was um in my corporate job, I I had put all managers
13:2813 minutes, 28 secondsall whether front or back would have to do a week in either.
13:3213 minutes, 32 secondsThey should just to just to have the respect for both.
13:3513 minutes, 35 secondsUm and it’s it’s definitely a needed partnership 100%.
13:3913 minutes, 39 secondsAnd this it’s usually as you know half of the McCoys, it’s the front versus back as always. It’s just what it just that’s how it’s pinned. But it doesn’t
13:4613 minutes, 46 secondshave to be that way. It doesn’t and I don’t think it is for us. You know, we definitely um we’ve we’ve been very intentional with
13:5413 minutes, 54 secondshaving it not be that way. And so our back of house team is involved with service. They run the food to the guests. So they get out onto the floor.
14:0314 minutes, 3 secondsThey get to see people getting excited and enjoying the food and being into it.
14:0814 minutes, 8 secondsUm and at the same time, you know, our service team is expected to run back there and help as well. So we we really
14:1614 minutes, 16 secondshave tried to break down that barrier and um you know I think that just having that background that understanding in
14:2414 minutes, 24 secondsfood and how kitchens work. When when I got started the biggest thing for me was learning every part of the industry that
14:3114 minutes, 31 secondsI could. Um and I think that that has helped me immensely to be able to you know just figure out how to push forward in the best way we can.
14:4014 minutes, 40 secondsYeah. Absolutely. the the the dining experience.
14:4414 minutes, 44 secondsI think a lot of I know most patrons don’t get this, but even some people in the industry because they’re so um so
14:5114 minutes, 51 secondssegregated to their portion of the business, right? And so they only know their side from their side. Exactly.
14:5814 minutes, 58 secondsIt’s complete blinders. And I always said I remember uh working in Leernaden, right? So when I was start there and you
15:0615 minutes, 6 secondsknow we it’s a huge brigade, right? So, but you have the people that’s on garnish for whatever dish. That’s all they did. And I if for the life of me, I
15:1415 minutes, 14 secondscouldn’t understand how you’re shoulderto-shoulder with someone right next to them and you have no idea what that dude is doing because
15:2215 minutes, 22 secondsand I get to I get being focused on your task. I totally get that. But if you’re not picking things up by from osmosis,
15:2915 minutes, 29 secondsyou know, just from just this just from curiosity alone, I just want to know.
15:3415 minutes, 34 secondsUm, and then have a reverence for it and respect for what that person is doing because guess what? The dish doesn’t go out without this guy here.
15:4215 minutes, 42 secondsFor sure. [laughter] And well, and yeah, like that’s something that we really try to teach our team is ask questions. You know, like if you’re
15:4815 minutes, 48 secondsin this kitchen and you don’t leave here with these recipes, you don’t have the recipes for everything that we’re doing here, you
15:5715 minutes, 57 secondsare wasting your time. you know, it’s like learn and even if it’s not on your station, learn from what’s going on around you. Same thing with the front of the house.
16:0516 minutes, 5 secondsLike if there is a spirit that you don’t know, it’s your responsibility to learn about it. It’s your job to make sure the things you don’t know, you’re learning
16:1316 minutes, 13 secondsso that you can educate yourself and then you have that knowledge to be able to share with the guest.
16:1916 minutes, 19 secondsYou you definitely have to subscribe to being a forever student like this [clears throat] because things are forever changing. Um, some things
16:2716 minutes, 27 secondsalways, you know, we’ll come back in full circle, however. But there’s there’s always things happening and and and and changing and you have to be
16:3516 minutes, 35 secondsfluid with understanding that and be willing even yourself. It’s like I used to write down dish ideas
16:4416 minutes, 44 secondsand then you’d go back like two years later and be like, what is this? [laughter] This would never work. But it’s cool to see your progression.
16:5216 minutes, 52 secondsAbsolutely. Absolutely. Abs. Yeah.
16:5416 minutes, 54 secondsAnd sometimes you have that. Well, especially now with you like this, it’s documenting now. So then you have to, you know, hopefully they hit and it all
17:0217 minutes, 2 secondshits. Look at [laughter] you. Take a peek first. Let’s take a peek first. Oh, that’s hilarious. Cool.
17:0917 minutes, 9 secondsAll right. So, we’re getting into a segment. It’s called Cold Truce. Uh, every flavor tells a story. Every story holds a truth. This is Cold Truce presented by Just Fruit Sorbet Ailier.
17:1917 minutes, 19 secondsThe new standard in sorbet. Pure fruit.
17:2117 minutes, 21 secondsThoughtfully crafted fruit at its most honest. Chef driven small batch sorbets made with real fruit, organic ingredients, and flavors designed to hit
17:2917 minutes, 29 secondslike the perfect record at the perfect moment. So, they’re probably gonna I’m going to ask the question. This probably needs to temper a little bit. And uh
17:3717 minutes, 37 secondsfirst and foremost, the the flavor is uh ruby red kiwi and lemon lime and this uh
17:4617 minutes, 46 secondslittle bit of vanilla bean and lemon lime. All right. So, the question is this.
17:5217 minutes, 52 secondsYou guys received your James Beard award for best new restaurant. And to me, to
17:5917 minutes, 59 secondsme that is that is the one. Not best new chef is great. Yeah.
18:0518 minutes, 5 secondsBut best new restaurant speaks to a culmination [clears throat] of the entirety the experience. Um, why
18:1318 minutes, 13 secondsdo you think public struggles to understand that a great restaurant is not just a chef, it is an ecosystem?
18:2218 minutes, 22 secondsGood question. I mean, I think chefs are chefs are um exciting [snorts]18:3018 minutes, 30 secondsand you know, they’re they’re people that we I think that the public is fascinated with chefs. I think they’re excited by chefs. Um, and they’ve really
18:3818 minutes, 38 secondsbecome the spokespeople for restaurants, which is amazing. they deserve to be.
18:4218 minutes, 42 secondsUm, but at the same time, I don’t think that there’s enough attention on restaurants as a whole. Yeah.
18:4818 minutes, 48 secondsAnd when you find a great restaurant, when you go to a great restaurant, it’s a place that hits all the marks.
18:5418 minutes, 54 secondsIt’s not only one thing. It’s not only good food. Um, and you can’t nobody’s going to go to a restaurant that has good service and bad food. You know,
19:0219 minutes, 2 secondsthat’s that’s it. it you it really takes all elements and it takes music, it takes lighting, it takes, you know, a
19:1119 minutes, 11 secondsdining room that’s a beautiful place that you want to be in. It’s the way that you feel throughout the whole entire experience.
19:1719 minutes, 17 secondsAbsolutely. Absolutely. And that’s I think that’s understated because um for two reasons. One of those is a great
19:2419 minutes, 24 secondsreason though because most places that that have that that aura about them, they make it look easy. Mhm. And
19:3219 minutes, 32 secondsso even though [laughter] and that’s the trick, right? And that’s but there’s a level of intentionality that is,
19:4019 minutes, 40 secondsyou know, like everything was thought of like beforehand and and down to soup to nuts and the fact that
19:4819 minutes, 48 secondspeople don’t see it, you know, that’s the magic. That’s the magic of of the of the of the theater of it all. But then there’s places that um
19:5619 minutes, 56 secondsit’s not it’s less theater. It’s more so this this is just welcome to Mhm.
20:0120 minutes, 1 secondYou know, it’s like coming to their living room. And so that’s like what you guys have is very much so
20:0920 minutes, 9 secondsa a teleportation device that threshold into very warm and welcoming. Yeah.
20:1520 minutes, 15 secondsAnd that’s and then it’s the through line through every single thing from the the the first sign to me of a great
20:2220 minutes, 22 secondsrestaurant is the moods in and in and faces from the people that are working in there. Like if this if they’re
20:3020 minutes, 30 secondsexcited to be there and that to me is the the tellt tell like okay everything’s going to be great if they’re enjoying each other and you know laughing and having fun
20:3920 minutes, 39 secondsthere is man when you’re having a good service and it’s busy and you’re hustling and you’ve got a smile on your face
20:4720 minutes, 47 secondsthere is nothing better. Yeah, that’s that that’s uh that’s cruise control.
20:5220 minutes, 52 secondsLike when you’re when you’re just in automatic mode to where you know you you know what you know and uh you love what you do. Yeah.
20:5920 minutes, 59 secondsAnd the great thing about the restaurant industry and the hotel industry to me is that
21:0621 minutes, 6 secondsno one no two days are the same because everything plays a role. The patrons play a role into the dining experience.
21:1321 minutes, 13 secondsAnd so you want to ruin a restaurant experience, go with some shitty people.
21:1721 minutes, 17 secondsSeriously. [laughter] Seriously. Yeah.
21:2021 minutes, 20 secondsThat’s the worst ingredient to add to any good meal is bad vibes.
21:2421 minutes, 24 secondsBut at the same time, like my greatest achievement is in a restaurant is when somebody comes in having had a shitty day and we can flip them. And that’s
21:3321 minutes, 33 secondslike for me that is a win. Like everybody has You never know what people are coming in with. But if we can
21:4021 minutes, 40 secondsturn it from a negative into like somebody leaves happy, come on.
21:4521 minutes, 45 secondsThat’s amazing. you you touched like on the theater of it too and I think like an important part is like not just going through the motions.
21:5321 minutes, 53 secondsSo like that’s something I always like keep an eye on. It’s like um we got to switch the menu or we got to tweak this just to like throw it off.
22:0122 minutes, 1 secondYep.
22:0222 minutes, 2 secondsSlightly every so often to keep people engaged. Yeah.
22:0522 minutes, 5 secondsSo it doesn’t just feel like the same the same the same. Yep.
22:0922 minutes, 9 secondsAnd so what you’re talking about so for the you’re talking about internally. Yeah.
22:1322 minutes, 13 secondsSo so so most people don’t get that. So like again the first customers you have are the people that are working with y
22:2022 minutes, 20 secondsthose are if if they’re not jazzed and excited about it they can’t be jazzed and excited to for to to deliver that service
22:2722 minutes, 27 secondsand that is the most important thing and I I that’s there’s not that’s not common knowledge.
22:3622 minutes, 36 secondsI don’t know why it’s it’s the to me it’s the simplest for sure part of it all. If if the people that are serving the people are not excited
22:4522 minutes, 45 secondsabout what they’re doing and it’s just a gig, it won’t last.
22:4922 minutes, 49 secondsYou know what’s one of my favorite things is when we put a new dish on the menu or we have a handful of staples
22:5622 minutes, 56 secondsthat like we have a banger chicken that we bring back in the spring. When the team wants to come in and have dinner,
23:0423 minutes, 4 secondswhich they do all the time, that’s a great sign.
23:0723 minutes, 7 secondsTheir partners want to come with them and they want to come and spend their night off in our restaurant. That’s like, okay,
23:1423 minutes, 14 secondsnow see, most most places frown upon that. No.
23:1823 minutes, 18 secondsSo, no. So, as you know, we look I’m sure you know most and to me that is the sign of first off to want to spend your off time
23:2623 minutes, 26 secondsin the place where you are all the time anyway because you want you want to absorb that too speaks volumes. Speaks volumes.
23:3423 minutes, 34 secondsWe give like a 50% discount but it’s for a reason so they want to come in and absolutely they experience it on the other end. It helps out a thousand times.
23:4323 minutes, 43 secondsI’ve worked places where they could have gave me the free meal. I’m not showing up. [laughter] Yeah. I think it’s like the the cooks know I’m coming.
23:5223 minutes, 52 secondsYeah, [laughter] exactly. Like, yeah, I’m good. I’ll see you on my shift.
23:5623 minutes, 56 secondsI know. [laughter] All right, let’s let’s let’s dive in. Cool. Okay.
24:0824 minutes, 8 secondsIt’s delicious. Thank you. It’s refreshing.
24:1124 minutes, 11 secondsMhm. [clears throat] Have you had uh ruby red kiwi? I have not. Okay. a rubber egg kiwi.
24:1824 minutes, 18 secondsIt’s an actual varietal of of kiwi and it’s red. So, yeah. Yeah. Naturally, it’s a naturally red.
24:2624 minutes, 26 secondsUm it it kind of has a um blood orange well. Mhm.
24:3224 minutes, 32 secondsA raspberryish Yeah.
24:3424 minutes, 34 secondsflare to it, but it’s not um it’s not as acidic as a traditional kiwi. A green kiwi, let me say. But um but yeah, it’s
24:4224 minutes, 42 secondsgood. and the lemon and lime and it that plays well with the uh with with the kiwi. It’s a good balance. Yeah. Oh, cool. Look at that.
24:5024 minutes, 50 secondsAnd there’s no dairy. So, [laughter] great. Really nice.
24:5324 minutes, 53 secondsYeah. There there you go. And so that little bit of red obviously, you know, red is a strong color. Yeah.
24:5824 minutes, 58 secondsIt’s a real thing. Now, of course, you know, some good scientists.
25:0525 minutes, 5 secondsIt crosspollinated. Yeah. [laughter] Absolutely. Absolutely. Delicious. No, I love kiwis. Oh, I love kiwis. Golden
25:1425 minutes, 14 secondskiwis are my my thing cuz you can eat I eat the whole thing. The fuzz and all.
25:1825 minutes, 18 secondsAll right, that was cold truth presented by just fruit sorbet atilier where the flavors are cold but the conversations are honest. For more info, head to www.justfruitsorbet.com.
25:2925 minutes, 29 secondsOkay, we spoke about service. You actually hinted on this too. So you you segueed into the next uh thing.
25:3825 minutes, 38 secondsRestaurants have a rhythm, right? And there’s a point when uh good service, as you said, has has a flow to
25:4725 minutes, 47 secondsit. The pacing of the room, um the the the the restraint in the menu, it’s all
25:5425 minutes, 54 secondsa a a very very strategic flow to it all.
26:0326 minutes, 3 secondsIf Booeron had a soundtrack, what would it sound like? Not genre wise, but emotionally.
26:1326 minutes, 13 secondsUm, I think it would sound kind of sexy. I think it would sound like something that
26:2226 minutes, 22 secondsyou want to move to a little bit, something that feels good.
26:2826 minutes, 28 secondsUm, something that makes you happy.
26:3226 minutes, 32 secondsFor me, that’s like the biggest I think the sound is about the way that it makes you feel.
26:4026 minutes, 40 secondsMhm.
26:4126 minutes, 41 secondsAnd um and I think that it’s it’s feeling good. Yeah. How about you, Jeff? I think like a like a Belgian hiphop.
26:4926 minutes, 49 seconds[laughter]26:5126 minutes, 51 secondsBoth make you feel good. Yeah. Yeah.
26:5326 minutes, 53 secondsNo, that’s that’s actually that’s actually a a great take because there is a um
27:0127 minutes, 1 secondin some a genre like that or hearing sound like that there is a a a freshness of of
27:1027 minutes, 10 secondsuh energy into the spirit of something that is you know already known but that influx of of
27:1727 minutes, 17 secondsexcitement if you will um comes across I was listening there’s a artist called French Kiwi Uh,
27:2527 minutes, 25 secondsand um, he does a lot of instrument instrument instrumental hip-hop music, but his takes into like the the energy
27:3327 minutes, 33 secondsthat he puts into it, the soundsscapes that he paints is. Check it out. You You’ll dig it if you said that. You know, like uh, Peter.
27:4027 minutes, 40 secondsYeah. Yeah. Yeah. Oh, oh, oh, that’s that’s Yeah. Yeah. Pete, that’s Pete’s my guy. [laughter] That’s Yeah, absolutely. and
27:4927 minutes, 49 secondsfor Okay, so let’s speak about the the music in the restaurant. So music is okay. Every single restaurant we’ve ever
27:5627 minutes, 56 secondsbeen into, there’s has to be because gets weird when it’s quiet
28:0128 minutes, 1 second[laughter]28:0328 minutes, 3 secondsfor a restaurant with no music.
28:0428 minutes, 4 secondsOh yes, it’s I’m waiting for the serial killer to pop out. Yeah, it’s I hate it so much. Horrible because we as humans
28:1128 minutes, 11 secondsdon’t like to hear ourselves think and then we get quieter when it’s too quiet like so now it’s super weird.
28:1728 minutes, 17 secondsWe ate at a restaurant in New York last time we were there and for lunch uh music.
28:2328 minutes, 23 secondsNo music really and it was a French restaurant.
28:2628 minutes, 26 secondsOh thought they were too cool for school.
28:2828 minutes, 28 secondsYou could just [laughter] hear those chefs like so scared to make a sound back there like Yeah. That’s that is brutal. I know.
28:3528 minutes, 35 secondsU Yeah. I worked with a couple Yeah.
28:3728 minutes, 37 secondsIt’s terrible. [laughter] Genie, hospitality can be a little performative.
28:4628 minutes, 46 secondsYeah. Right.
28:4828 minutes, 48 secondsHow do you how do you create warmth without without it becoming performance?
28:5428 minutes, 54 secondsBecause I I think there’s a level of training Yep.
28:5828 minutes, 58 secondsthat you have to impart into the people, right? But then there is a level of trust that you have to in bestow upon
29:0529 minutes, 5 secondsthem to be themselves within the confines of that. How how do you teach that?
29:1329 minutes, 13 secondsI mean I think it starts with um making sure they understand our care and
29:2029 minutes, 20 secondsour you know commitment to guests um and and what it means for us. We um
29:2829 minutes, 28 secondswe hired very intentionally. We hired based on the person, not on the experience. A lot of our team had very little experience um coming into it. And
29:3829 minutes, 38 secondsfor us, it’s finding the right person who cares. It’s it’s not about what you know, it’s about like what does it mean to you? And do they show up with a
29:4629 minutes, 46 secondssmile? Do they you know, do you feel good when you’re around them? Yeah.
29:5129 minutes, 51 secondsUm I think it’s also about letting them be themselves. Everybody that works in our restaurant has a personality. Yeah.
29:5829 minutes, 58 secondsUm we have a kooky,
30:0130 minutes, 1 second[laughter]30:0230 minutes, 2 secondsfunny, like ridiculous group of people.
30:0530 minutes, 5 secondsAnd um but we laugh every single day. We laugh at pre-shift. Um we joke, we have fun, but they all know that that comes
30:1530 minutes, 15 secondswith a level of serious seriousness and um and taking care of the guests. So, I think, you know, the biggest thing is like making sure everybody knows that we’re here to show people a good time.
30:2530 minutes, 25 secondsThis is why we’re doing this. And um it’s the most important thing to us is that people feel comfortable in our restaurant, that has been the goal since
30:3430 minutes, 34 secondsday one. That hasn’t changed. Um and and I think that when you show that yourself, um and you know, we have a
30:4330 minutes, 43 secondsreally our core team is amazing. our GM Tyler um Mloud, we worked together for
30:4930 minutes, 49 secondsyears before this. Adam’s um or our chef to cuisine Corey in the kitchen.
30:5430 minutes, 54 secondsWe’ve worked together for a long time and we [clears throat] have this amazing core. And so you go to a lot of restaurants and and I’ll look around and I’ll look at like who’s running the show and the Mater D doesn’t exist anymore.
31:0731 minutes, 7 secondsIt is really uncommon that you don’t see a manager on the floor anymore. And we have that every single night because we are orchestrating that room.
31:1631 minutes, 16 secondsYeah.
31:1631 minutes, 16 secondsUm and so I think from day one our team was able to learn by watching us and and with our guidance.
31:2331 minutes, 23 secondsYeah. That’s that to me is the the the one part of
31:3031 minutes, 30 secondsthe industry that is not transferable because you can’t teach passion. No. Right. So you have to hire for passion.
31:3731 minutes, 37 secondsYeah. First time. you and then you know all the other stuff you can you can learn. You can I can teach you the menu stuff. I can teach you how to to to to
31:4631 minutes, 46 secondsall of the finite ways that we do stuff here. But you have to want to care about the work you do. Whether like you know
31:5431 minutes, 54 secondsmy my grandfather used to say all the time whether you you’re sweeping the floor or taking out the trash you do it to the best of your ability because you are attached to it.
32:0332 minutes, 3 secondsY you have that mentality you you you will go far. The standard you walk past is a standard that you keep. I think about I say that in my own head all the time.
32:1332 minutes, 13 secondsThat’s a real thing. It’s a real It’s a real thing. And it takes work constantly.
32:1732 minutes, 17 secondsAbsolutely. Absolutely. And then then when you have when you work around people and you work with people that you have a level of reverence and respect for, they hold you accountable.
32:2632 minutes, 26 secondsYeah.
32:2732 minutes, 27 secondsAnd you you expect it and it’s a it’s a give and take thing. That’s a that to me uh the team aspect of a a welloiled
32:3732 minutes, 37 secondsmachine is bar none for certain.
32:4132 minutes, 41 secondsYeah. Like it’s when I always say people work for people, they don’t work for jobs, right? So like I’ve I stayed at
32:4932 minutes, 49 secondsplaces way longer than I should have because I had I didn’t want to let the people that gave me the opportunity down. Yeah.
32:5532 minutes, 55 secondsTotally. And you know, I always say I have I have a slew of ready and willing mercenaries [laughter] willing willing
33:0333 minutes, 3 secondsto go and, you know, take over a town any time. Like I I didn’t I don’t need guy. I always say I don’t need guys with guns. I need I need straight murderers.
33:1233 minutes, 12 seconds[laughter]33:1433 minutes, 14 secondsFor sure.
33:1533 minutes, 15 secondsWhen I get if I shut if I tell them, let’s go outside. Let’s move this building two inches to the left. Yeah.
33:2033 minutes, 20 secondsNo matter how impossible it seems, they’re going to get outside. Which that to me is there’s nothing more important, but that comes with respect. You know, I
33:2833 minutes, 28 secondsI always would equate that to um not asking people to do something you would not willing to do yourself. One,
33:3533 minutes, 35 secondsleading from a place of of example and show and nobody’s going to care more about your thing than you.
33:4233 minutes, 42 secondsSo, [laughter] for sure, understanding that.
33:4633 minutes, 46 secondsYes. Understanding that. Exactly. And and and and knowing that, yeah, you’re not going to get to that level, but this is not even about me. This is about us.
33:5433 minutes, 54 secondsSo when you when the when the owners speak us
34:0234 minutes, 2 secondsand not just me me, that’s that’s the and it’s real. Yep.
34:0634 minutes, 6 secondsThat’s why that’s how you get to to have I think the cool thing at this point too is that our our team has been able to now see the benefit of that hard work. Oh yeah.
34:1534 minutes, 15 secondsYou know, and so it’s like Yeah. You work your ass off. You hustle hustle hustle. you get the biggest award you
34:2334 minutes, 23 secondscould ever hope for. What does that mean? That means stability, consistency, you know, that means a 401k, that means
34:3034 minutes, 30 secondshealth insurance, like that means all of these things. So, we are fortunate that we’ve had a team that’s been there with us long enough to
34:3834 minutes, 38 secondssee how their hard work has paid off and all of our hard work has paid off. So, it’s everybody in it together producing what you want it to be.
34:4734 minutes, 47 secondsThe best part of the gym is posing in the mirror.
34:5034 minutes, 50 seconds[laughter]34:5034 minutes, 50 secondsNo, for seeing results is is is I love that is infectious. When you start to see like, okay, all of this work is is is meaning
34:5834 minutes, 58 secondssomething and not just to me, but to others. That is the is what’s infectious. Yes. Absolutely.
35:0535 minutes, 5 secondsAgain, let’s talk about uh there’s the accolades to me are is just from my the
35:1435 minutes, 14 secondsway my brain works. is confirmation that you guys were doing what you should have been doing from the jump and people are
35:2335 minutes, 23 secondscatching up to it, which is fine. You know, it takes some times. They’re like they’re like little knowledge grenades
35:3035 minutes, 30 secondsthat go off when they go off. But the fact of the matter is now the the spotlight is brightest. And here’s the
35:3735 minutes, 37 secondsthing. I’ve I’ve taken 10,000 shots already. Like it’s it’s not even I’ve been doing this. We’re going to continue to do this. And that’s why that’s the
35:4535 minutes, 45 secondsmeasure of uh a a place that is seeking something and just doing something, you know. And
35:5335 minutes, 53 secondsum like you said, for the fact that people that work there want to come on their off time to to eat and experience that
36:0136 minutes, 1 secondspeaks volumes to to what the it’s culture. This is I was trying to I was trying to skate around it without saying it. The reason the difference between
36:1036 minutes, 10 secondsreally really really good establishments and not is culture. And culture is not something that uh you remove from one person. Yeah.
36:1736 minutes, 17 secondsWhen when somebody leaves the building, if chef’s not there, the culture still is in place. Uh it’s in the walls. It’s in the vibe and the mindset of everybody
36:2636 minutes, 26 secondsin that building. And it’s the last thing to die.
36:2936 minutes, 29 secondsAnd it’s like constantly trying to build. Like we’re not perfect, but like every day trying to build be better every day. Like absolutely.
36:3836 minutes, 38 secondsThat’s one of the big things for us is after getting recognition, you know, people have asked, does that make you feel more pressure? And it’s like, well,
36:4836 minutes, 48 secondswe’ve always felt pressure. We’ve always felt pressure to show up and make sure that our guests find value in the work that we’re doing and what we’re serving
36:5536 minutes, 55 secondsthem, but at the same time, you know, now we have to continue to push. We have to continue to become better and better
37:0337 minutes, 3 secondsand better, which has always been the goal. Yeah.
37:0637 minutes, 6 secondsUm because people come in with expectations and I want every single person who comes in to have that expectation validated and to say this is as good as I wanted it to be.
37:1637 minutes, 16 secondsWell, the other thing is this. There’s no one coming in with a higher expectation than you guys already have. Yeah.
37:2237 minutes, 22 secondsSo [laughter] that’s that I mean this cuz how many times how many times do do you have a
37:2937 minutes, 29 secondsservice that you’re not 100% pleased with that people are blown away?
37:3437 minutes, 34 secondshappens, you know, because and that’s the thing.
37:3737 minutes, 37 secondsI anything I in everything I do, I always see what I could have done better. Yeah.
37:4137 minutes, 41 secondsThis is how I’m wired. Like nothing ever is ever completely right with me.
37:4737 minutes, 47 secondsI also figured out am I I have to tell myself this in a daily basis. Done is better than perfect done because it’s it’s never going to be perfect to me
37:5537 minutes, 55 secondsanyway. So putting forth the intention of what I’m doing and people that know me and and understand that will get it
38:0438 minutes, 4 secondsand but however people’s reception of what you’re doing is always going to be different than what you see, you know.
38:1138 minutes, 11 secondsSo we had that the other night where we had a wild Saturday night and uh a newer guy on hot apps and the kitchen just had to
38:1938 minutes, 19 secondswork for it. Like it was one of those nights where it just felt hard.
38:2338 minutes, 23 secondsYeah. Um, and you know, we’re talking about it at the end of the night and it’s like people were loving it. People
38:3038 minutes, 30 secondswere so happy and it felt so brutal, you know, [laughter] on Adam’s end and and
38:3838 minutes, 38 secondsfor us it was like, you know what? Like, yes, it was incredibly hard. The guests didn’t know like they That’s the And that’s the that’s the trick.
38:4638 minutes, 46 secondsThat’s the goal. And it makes for a great story.
38:4938 minutes, 49 seconds[laughter] Like there’s nothing there’s nothing listen there’s nothing better than the war stories and stabbing that last ticket is it’s
38:5738 minutes, 57 secondsmagical. It’s it’s the best feeling on the planet. And then because we’re massochists do it all again tomorrow
39:0239 minutes, 2 seconds[laughter]39:0339 minutes, 3 secondsfor sure.
39:0439 minutes, 4 secondsThat that to me is the the wiring of it all. Um let’s talk about your team because uh what I what I love about you
39:1239 minutes, 12 secondsguys is you lead with that like you’ve already said it stated it. Um the team is what allows
39:2139 minutes, 21 secondsyou guys to really perform in a manner you do because you have a united front and like you said that core is in every sector of that building um carries the
39:3039 minutes, 30 secondsmessage through and through uh from in every aspect. That is the the thing what what kind of culture um are you trying
39:3839 minutes, 38 secondsto model for the next generation of restaurant workers? Because the one thing I think that’s different between
39:4639 minutes, 46 secondsthe a market cities is that hospitality is a career choice and not a pit stop.
39:5539 minutes, 55 secondsAnd a lot of pl there’s a lot of it’s not the same everywhere. Let’s just say that.
40:0040 minutesYeah. So yeah, I mean I think that we’re showing that to our team right now and one of the coolest things is that
40:0740 minutes, 7 secondsthey are able to um to rely on it and depend on it and to build lives to buy
40:1440 minutes, 14 secondshomes, you know, like that’s that’s it’s major. Yeah, it’s major. It’s it’s really it’s really cool. And for our core team,
40:2240 minutes, 22 secondsum it it means building opportunity for them as well. Absolutely. So, you know, when we um
40:3040 minutes, 30 secondswhen we started getting busier, everybody’s working harder. That also meant to us that that needed to be shared. And so, you know, for our
40:3840 minutes, 38 secondsmanagement team who are the ones that are really putting in that high level of hours and that extra effort, they’re the ones that are, you know, coming in for
40:4640 minutes, 46 secondsan extra day or an extra shift and figuring things out. Um they get bonus for it, too. So, you know, I think it’s really important that we put our money
40:5540 minutes, 55 secondswhere our mouth is and um it’s something that we’ve done for our team that I think it makes a difference. You know, our goal is to build a future for them as well as ourselves.
41:0541 minutes, 5 secondsIn the kitchen side, it’s like um we do things like we’ll schedule one month out so they can see their days off and have a life.
41:1541 minutes, 15 secondsThat’s fantabulous. I’ve never
41:1741 minutes, 17 seconds[laughter]41:1941 minutes, 19 secondsI know. Oh, yeah.
41:2141 minutes, 21 secondslike getting your your schedule for next week on a Thursday. Like that that’s like something that we do. Um and it it
41:2941 minutes, 29 secondssometimes you could see that as like a issue cuz you schedule that far out and then your plans but then you just switch absolutely somebody so it’s up and then
41:3741 minutes, 37 secondsYeah. And you have the opportunity to see it in real time. That’s that’s phen.
41:4041 minutes, 40 secondsAnd we do like the four 10 hours. They have three days off and then um we also do um
41:4841 minutes, 48 secondsuh oh man I lost my train of thought there but uh yeah the 410 so they have three days off and then also we that’s what I was going to say we don’t switch
41:5541 minutes, 55 secondstheir their days off. Oh, so they have constant constant days.
41:5941 minutes, 59 secondsAnd some people have um a partner who works a 9 to5, so they need off of a weekend day or we try to work with all
42:0742 minutes, 7 secondsthat stuff just to make it you know how it is in the kitchen. It’s tough. It is already. So if you can like make those situations a little bit easier, it’s
42:1542 minutes, 15 secondsit’s it’s helps out a lot.
42:1742 minutes, 17 secondsYeah. Take care of people that take care of you. Always I always said I I used to be the the the the day off guy. I like I’ll give you a day off.
42:2442 minutes, 24 secondsTwo reasons two reasons why chef would do that. One, I want to show you that I can do your job. [laughter] So, I need you to want to be here
42:3242 minutes, 32 secondsbecause if you shouldn’t so happen to not want to be here, I can I can Yeah. Yeah. I don’t really need you. I need you. I want you here.
42:4142 minutes, 41 secondsThat’s the difference. It’s I want you here. Um you you bring something to the team. But if you no longer want to be here, do what’s best for you.
42:4942 minutes, 49 secondsY do what’s best for you.
42:5142 minutes, 51 secondsAbsolutely. All right. We’re going to get into before I let you guys go, we’re going to play my favorite game, my favorite segment. It’s called the
42:5842 minutes, 58 secondslightning round. So, I’m going to ask you a series of fast-paced questions. Oh, boy.
43:0443 minutes, 4 secondsFirst thing that pops to your mind, spit it out. There’s no wrong answer. Okay.
43:0743 minutes, 7 seconds[laughter] All right. Here we go. A dish that tells the truth about a chef.
43:1343 minutes, 13 secondsI would say a soup. I think that soup is a lot harder than anybody thinks.
43:2043 minutes, 20 secondsThere’s the credit. Yeah. And um and when a soup is really [clears throat] good, you notice um and it’s technique.
43:2643 minutes, 26 secondsYeah, I I agree with you for sure. Like because it’s like a flavor builder.
43:3243 minutes, 32 secondsUm but lately, you know, I’ve worked in like more fine dining restaurants. So lately, I’d say a salad
43:3943 minutes, 39 secondsbecause I never used to make salads and now we’re a little bit more casual. We have a salad and it’s not easy. Like a good salad is really really hard.
43:4843 minutes, 48 secondsAbsolutely. Yeah. All the textural components, the perfect vinegrett. Yeah. Uh Yeah. Yeah.
43:5443 minutes, 54 secondsAnd it’s like one of those things where it’s like, oh, it’s a salad. But to like blow somebody’s thing, what you already you got a leg up cuz nobody’s expecting to get their socks blown off by a salad anyway.
44:0344 minutes, 3 secondsFun when they leave.
44:0444 minutes, 4 secondsYou got the leg up. Absolutely. That’s crazy. Guilty pleasure junk fruit.
44:1044 minutes, 10 secondsOh. Um lots of matzah frozen pizza at 2 o00.
44:1444 minutes, 14 secondsLots of matzah. Yeah, that’s the class it up. [laughter] guilty pleasure junk food. Does like a like a style of hot dog work?
44:2544 minutes, 25 secondsYeah, sure.
44:2644 minutes, 26 secondsOkay. I was just talking to this uh to our cooks like I’ve always done like you you take a hot dog bun, you put the
44:3344 minutes, 33 secondsAmerican cheese slice in the hot dog bun and you put the hot dog that’s probably my guilty but it’s delicious.
44:4044 minutes, 40 secondsI’m going to give you something. This is a family This is a family staple.
44:4444 minutes, 44 secondsYeah. [laughter] Tortilla. Yep. Okay. Slice of American cheese. Yeah. Maybe a line of barbecue sauce. Okay.
44:5144 minutes, 51 secondsRoll it up like a burrito. 45 seconds in the microwave. It’s delicious. You’ll eat nine of them. [laughter] Pack of hot dogs gone. For sure.
45:0145 minutes, 1 secondFor sure. All right. One thing every diner should understand before judging a restaurant. Oh man.
45:1045 minutes, 10 secondsThat it’s they’re real people that are
45:1345 minutes, 13 seconds[laughter]45:1345 minutes, 13 secondsfacts.
45:1345 minutes, 13 secondsThat are trying hard. You know what I would say? I’m going to I’m going to change that. I’m going to say if there’s a mistake, if something is wrong,
45:2145 minutes, 21 secondsplease give them the opportunity to correct it.
45:2445 minutes, 24 secondsWe’re not perfect. You know, we do make mistakes and there is nothing that I love more than making it right when we do. Um but anybody’s going to make
45:3345 minutes, 33 secondsmistakes. Every level, it doesn’t matter who you are. Mistakes are going to happen. Give a restaurant the chance to fix it. Absolutely.
45:3945 minutes, 39 secondsAnd learn from it. If you don’t say anything and you leave angry, you’re you’re not giving anybody an opportunity to grow, right? Yeah. And I think
45:4845 minutes, 48 secondsI’ll just build on top of that. Like when you give the feedback, how they react.
45:5345 minutes, 53 secondsThat’s the me the measure of restaurant.
45:5545 minutes, 55 secondsAbsolutely. Absolutely. Best lesson from farm life. Hard work is not a bad thing.
46:0446 minutes, 4 secondsMhm. You should feel good about working hard.
46:0746 minutes, 7 secondssomething that we want to show our kids and teach our kids is that like, yeah, restaurants are freaking brutal, but at
46:1546 minutes, 15 secondsthe same time, we’re doing something that we love and um and we’re putting our effort into doing it the best that we can.
46:2246 minutes, 22 secondsYeah, that’s a great one. But then I I would probably say there’s always a memory to me of we [snorts] had a raspberry bush.
46:2946 minutes, 29 secondsSo like just you put a waffle in the waffle iron, run out, pick the raspberries real quick, run in, and like there’s nothing better than that. So,
46:3646 minutes, 36 secondslike when you’re in a restaurant trying to reproduce that or like I me and Corey always talk about it’s like
46:4446 minutes, 44 secondsif you can reproduce like the sausage like straight off the smoker Oh, damn.
46:4946 minutes, 49 secondsto serve like that. It’s like trying to reproduce those things. Yeah. In the in the restaurant.
46:5546 minutes, 55 secondsYeah. I I I think we all chase these um emotional connections to an a moment in
47:0247 minutes, 2 secondstime to where we had like the best bite of something. It’s usually that that intrinsic thought of it’s why they bake
47:1047 minutes, 10 secondscookies at open houses, right? Everybody has a great, you know, uh, history with vanilla and chocolate, right? There’s not [laughter]47:1847 minutes, 18 secondsthat that But so like translate that to a restaurant, you underbake your cookie and then when you go to reheat it to serve it, Yeah.
47:2547 minutes, 25 secondsit brings it to the finish. Exactly. Exactly. Exactly. Okay.
47:3047 minutes, 30 secondsWhat ruins a restaurant faster? Ego, underpricing, burnout, or chasing hype.
47:3947 minutes, 39 secondsCan you repeat that?
47:4047 minutes, 40 secondsWhat ruins a restaurant faster? Ego, underpricing, burnout, or chasing the hype?
47:4847 minutes, 48 secondsI would say ego. Especially in this business, it’s like you could spend your entire life reading, studying. There’s
47:5847 minutes, 58 secondsstill so much more. like the when you um when you think you know it all, you’re done. You’re toast 100%. 100%.
48:0548 minutes, 5 secondsI think chasing the hype.
48:0748 minutes, 7 secondsI um those go hand in hand.
48:0948 minutes, 9 secondsI Yeah, [laughter] totally. I I worked in a restaurant um that was on the San Pelgro 50 best list.
48:1848 minutes, 18 secondsUm and I I started working there because of that. Like I thought this this restaurant is amazing. I’m going to
48:2648 minutes, 26 secondslearn so much. Um, and I don’t think they deserved it. And it was a really challenging experience for me to have
48:3548 minutes, 35 secondspeople that literally flew to that country to go to that restaurant because it was on that list and to be let down by it. So, you know, for me, like I any
48:4448 minutes, 44 secondsrecognition, I want to make sure that we have earned it.
48:4848 minutes, 48 secondsRight. Right. That’s amazing. That’s that’s a great point. All right. Last one. Complete this sentence.
48:5548 minutes, 55 secondsThe taste, music, and food of life right now is Joy.
49:0749 minutes, 7 secondsHow about you, Chef? Um, that one I got I just [laughter] terrible with words.
49:1949 minutes, 19 secondsUm, let’s see.
49:2349 minutes, 23 secondsFulfilling like for all the the hard work. Yeah, absolutely. Absolutely.
49:2849 minutes, 28 secondsAbsolutely. Uh you know, at the end of it all, you got Beron is a restaurant that that
49:3549 minutes, 35 secondsyou know reminds us that, you know, fine dining doesn’t have to be stuffy and and the most ingredient in all of it
49:4349 minutes, 43 secondsis is passion, care, and you guys have a family atmosphere.
49:4949 minutes, 49 secondsYeah. uh that that shows its face in every single thing you do with every facet. And to me that is the telltale
49:5949 minutes, 59 secondssign of just care and heart and you cannot you can’t fake that. You just can’t. And so that is why I think you
50:0750 minutes, 7 secondsguys are uh super successful and will continue to be such and you’re going to have, you know, branches off of this
50:1550 minutes, 15 secondstree that are going to far supersede anything that you’ve ever thought of. Um because you’re you’re doing you’re doing
50:2250 minutes, 22 secondsthe good stuff in the right way and uh everybody everybody sees it and thank you so much for sure. That means a
50:3050 minutes, 30 secondslot. No, that’s honestly honestly
50:3250 minutes, 32 seconds[laughter] tell everyone [clears throat]50:3350 minutes, 33 secondsout there that can hear us and see your pretty faces where they can follow you guys. Uh socials obviously come to the
50:4150 minutes, 41 secondsrestaurant. Um yeah, follow us on um Instagram. It’s Beronbonmps.
50:4850 minutes, 48 secondsUm our website busheronrest.com. Uh you can sign up for our newsletter.
50:5350 minutes, 53 secondsAgain, make sure you follow in. Try to get a try to get a reservation. You try early though. Um, get in, see them,
51:0051 minutestaste the food, shake a hand, meet a friend. If you enjoyed content like this, like, follow, share, tag these
51:0851 minutes, 8 secondspeople. [music] They are amazing humans and uh, the food is really good. And hot dog American cheese. [laughter] Okay.
51:1751 minutes, 17 secondsAll right. Again, this has been the Taste Music here Food Podcast Show. I’m Ed Porter. Till next time, peace.