WEBVTT 00:01.433 --> 00:02.700 align:left position:10% line:83% size:80% [FEMALE NARRATOR] Funding for Overheard with Evan Smith 00:02.700 --> 00:06.000 align:left position:20% line:83% size:70% is provided in part by Hillco Partners, 00:06.000 --> 00:08.633 align:left position:20% line:83% size:70% a Texas government affairs consultancy, 00:08.633 --> 00:10.766 align:left position:20% line:89% size:70% Claire and Carl Stuart, 00:10.766 --> 00:14.466 align:left position:10% line:83% size:80% and by Laura and John Beckworth, Hobby Family Foundation. 00:16.566 --> 00:17.800 align:left position:10% line:89% size:80% [EVAN SMITH] I'm Evan Smith. 00:17.800 --> 00:19.500 align:left position:20% line:83% size:70% He's a celebrated chef, restaurateur, 00:19.500 --> 00:21.966 align:left position:10% line:89% size:80% and TV personality, whose memoir 00:21.966 --> 00:25.133 align:left position:10% line:83% size:80% "Where I Come From, Life Lessons From a Latino Chef" 00:25.133 --> 00:26.400 align:left position:20% line:89% size:70% has just been published. 00:26.400 --> 00:29.033 align:left position:20% line:83% size:70% He's Aarón Sánchez, this is Overheard. 00:30.433 --> 00:33.500 align:left position:10% line:83% size:80% [SMITH] Let's be honest, is this about the ability to learn 00:33.500 --> 00:34.766 align:left position:10% line:89% size:80% or is this about the experience 00:34.766 --> 00:36.533 align:left position:20% line:83% size:70% of not having been taught properly? 00:36.533 --> 00:37.733 align:left position:20% line:89% size:70% How have you avoided 00:37.733 --> 00:40.366 align:left position:20% line:83% size:70% what has befallen other nations in Africa? 00:40.366 --> 00:41.800 align:left position:20% line:83% size:70% You could say that he made his own bed, 00:41.800 --> 00:43.533 align:left position:20% line:83% size:70% but you caused him to sleep in it. 00:43.533 --> 00:47.133 align:left position:10% line:83% size:80% You know, you saw a problem and over time, took it on. 00:47.133 --> 00:50.066 align:left position:10% line:83% size:80% Let's start with the sizzle before we get to the steak. 00:50.066 --> 00:51.366 align:left position:10% line:89% size:80% Are you gonna run for president? 00:51.366 --> 00:53.800 align:left position:20% line:83% size:70% I think I just got an F from you, actually. 00:53.800 --> 00:55.000 align:left position:20% line:89% size:70% This is Overheard. 00:55.000 --> 00:59.966 align:left position:20% line:89% size:70% (audience applause) 01:00.900 --> 01:02.166 align:left position:10% line:89% size:80% [SMITH] Aarón Sánchez, welcome. 01:02.166 --> 01:03.100 align:left position:20% line:83% size:70% [AARÓN SÁNCHEZ] Thank you for having me. 01:03.100 --> 01:03.966 align:left position:10% line:89% size:80% [SMITH] And congratulations. 01:03.966 --> 01:05.200 align:left position:20% line:89% size:70% [SÁNCHEZ] Thank you. 01:05.200 --> 01:06.633 align:left position:20% line:83% size:70% [SMITH] This is a book that, look, 01:06.633 --> 01:09.566 align:left position:10% line:83% size:80% it has some recipes, full disclosure, a couple of recipes, 01:09.566 --> 01:11.300 align:left position:20% line:83% size:70% but it's really a book about you, 01:11.300 --> 01:15.866 align:left position:10% line:5% size:80% and it helps us understand a little bit more your journey. 01:15.866 --> 01:17.700 align:left position:20% line:5% size:70% Why did you decide to write this book? 01:17.700 --> 01:19.400 align:left position:10% line:89% size:80% [SÁNCHEZ] Well I think, for me, 01:19.400 --> 01:23.433 align:left position:10% line:5% size:80% I wanted to catalog this journey that I've been on. 01:23.433 --> 01:25.366 align:left position:20% line:5% size:70% I think right now, more than ever, 01:25.366 --> 01:27.933 align:left position:10% line:5% size:80% there's a huge interest in chefs 01:27.933 --> 01:30.166 align:left position:10% line:83% size:80% and taking them out of the context of their kitchen, 01:30.166 --> 01:31.433 align:left position:10% line:89% size:80% knowing who we are as people. 01:31.433 --> 01:32.266 align:left position:20% line:89% size:70% [SMITH] Individuals. 01:32.266 --> 01:33.300 align:left position:20% line:89% size:70% [SÁNCHEZ] Individuals. 01:33.300 --> 01:34.800 align:left position:10% line:89% size:80% [SMITH] And their stories. 01:34.800 --> 01:36.833 align:left position:10% line:83% size:80% [SÁNCHEZ] Absolutely, 'cause for many years, you know, 01:36.833 --> 01:40.000 align:left position:10% line:83% size:80% my mom's generation of chefs, we were forgotten people 01:40.000 --> 01:42.966 align:left position:20% line:83% size:70% that were behind the scenes, behind doors. 01:42.966 --> 01:45.166 align:left position:20% line:83% size:70% And now, people are more interested than ever 01:45.166 --> 01:48.466 align:left position:10% line:83% size:80% to see what makes us tic, what are some of the influences 01:48.466 --> 01:51.600 align:left position:20% line:83% size:70% that allow our food to flourish and progress. 01:51.600 --> 01:52.966 align:left position:20% line:89% size:70% And that's why I thought 01:52.966 --> 01:54.766 align:left position:20% line:83% size:70% that this would be a good time to do that. 01:54.766 --> 01:56.966 align:left position:10% line:83% size:80% [SMITH] Well, I love the fact that people in your position, 01:56.966 --> 01:58.666 align:left position:10% line:83% size:80% not just you, there are many others we could name, 01:58.666 --> 02:00.133 align:left position:20% line:83% size:70% but let's just talk about you for a second, 02:00.133 --> 02:02.366 align:left position:10% line:89% size:80% are brands in and of themselves. 02:02.366 --> 02:03.800 align:left position:30% line:89% size:60% [SÁNCHEZ] Yeah. 02:03.800 --> 02:05.333 align:left position:10% line:83% size:80% [SMITH] So that if Aarón Sánchez opens up a restaurant, 02:05.333 --> 02:08.700 align:left position:10% line:83% size:80% I'm apt to go, even if I don't know what kind of food it is, 02:08.700 --> 02:10.300 align:left position:20% line:83% size:70% even if I haven't tried the food, 02:10.300 --> 02:13.800 align:left position:10% line:83% size:80% simply because, if you do it, I'm following you. 02:13.800 --> 02:15.166 align:left position:20% line:83% size:70% Once upon a time that wasn't the case, 02:15.166 --> 02:16.633 align:left position:20% line:89% size:70% you didn't follow chefs. 02:16.633 --> 02:18.133 align:left position:20% line:83% size:70% You might have followed restaurant brands, 02:18.133 --> 02:19.866 align:left position:10% line:89% size:80% but it was about the food. 02:19.866 --> 02:21.133 align:left position:20% line:89% size:70% [SÁNCHEZ] Absolutely. 02:21.133 --> 02:22.633 align:left position:20% line:83% size:70% [SMITH] And that's been a big change. 02:22.633 --> 02:23.766 align:left position:10% line:83% size:80% [SÁNCHEZ] Yeah, and I think that really comes with 02:23.766 --> 02:26.566 align:left position:20% line:83% size:70% a huge source of pressure for us as chefs 02:26.566 --> 02:28.466 align:left position:20% line:83% size:70% to continue to redefine ourselves 02:28.466 --> 02:31.966 align:left position:10% line:83% size:80% and create reasons for people to come in and eat our food. 02:31.966 --> 02:35.333 align:left position:10% line:83% size:80% So, I always struggle with the idea of making enough time 02:35.333 --> 02:39.000 align:left position:20% line:83% size:70% to be able to travel and seek out these mentors 02:39.000 --> 02:41.033 align:left position:20% line:83% size:70% and these wise sages in the food world, 02:41.033 --> 02:42.766 align:left position:10% line:89% size:80% to continue my evolution. 02:42.766 --> 02:44.766 align:left position:10% line:89% size:80% So when I open a restaurant, 02:44.766 --> 02:46.900 align:left position:20% line:83% size:70% it's something fresh, it's inviting, 02:46.900 --> 02:48.466 align:left position:10% line:89% size:80% it comes from a narrative 02:48.466 --> 02:50.733 align:left position:10% line:83% size:80% that's something different from what I've done prior. 02:50.733 --> 02:52.266 align:left position:10% line:83% size:80% [SMITH] Well, of course, the down side is, if a restaurant, 02:52.266 --> 02:53.666 align:left position:10% line:89% size:80% if you only follow a restaurant 02:53.666 --> 02:54.933 align:left position:10% line:83% size:80% and you go to a restaurant that's not good, 02:54.933 --> 02:56.433 align:left position:20% line:83% size:70% you don't go back to that restaurant. 02:56.433 --> 03:00.166 align:left position:10% line:83% size:80% If I'm following a brand, and the restaurant's not good, 03:00.166 --> 03:01.466 align:left position:10% line:89% size:80% well buddy, that's on you. 03:01.466 --> 03:02.933 align:left position:20% line:83% size:70% So you know, long way up the mountain, 03:02.933 --> 03:04.100 align:left position:10% line:89% size:80% long way down the mountain. 03:04.100 --> 03:05.366 align:left position:20% line:83% size:70% [SÁNCHEZ] Absolutely, and that's-- 03:05.366 --> 03:06.766 align:left position:20% line:83% size:70% [SMITH] You take on that greater responsibility. 03:06.766 --> 03:08.666 align:left position:10% line:83% size:80% [SÁNCHEZ] And purposely, that's why I try 03:08.666 --> 03:10.266 align:left position:10% line:89% size:80% not to expand too quickly, 03:10.266 --> 03:11.800 align:left position:20% line:83% size:70% 'cause I don't want to use this platform 03:11.800 --> 03:14.866 align:left position:10% line:83% size:80% that I've been so blessed to have, and exploit that, 03:14.866 --> 03:16.966 align:left position:10% line:83% size:80% and then disappoint people when they come to the restaurant 03:16.966 --> 03:18.233 align:left position:20% line:89% size:70% and I'm not there. 03:18.233 --> 03:20.133 align:left position:20% line:83% size:70% [SMITH] So this book announces itself 03:20.133 --> 03:22.133 align:left position:10% line:83% size:80% at the beginning pretty well as to its intentions. 03:22.133 --> 03:23.566 align:left position:20% line:83% size:70% I want to ask you about two things you said. 03:23.566 --> 03:27.666 align:left position:10% line:83% size:80% One thing is you said that "This book and your life, exists 03:27.666 --> 03:30.866 align:left position:10% line:83% size:80% as a collision of your cultural and personal identity." 03:30.866 --> 03:32.466 align:left position:10% line:89% size:80% Explain what you mean by that. 03:32.466 --> 03:35.433 align:left position:10% line:83% size:80% [SÁNCHEZ] Yeah, you know, I'm a Mexican American kid 03:35.433 --> 03:36.266 align:left position:20% line:89% size:70% from El Paso, Texas. 03:36.266 --> 03:37.533 align:left position:20% line:89% size:70% [SMITH] El Paso, Texas. 03:37.533 --> 03:38.200 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, so I'm a proud Texan. 03:38.200 --> 03:39.066 align:left position:30% line:89% size:60% [SMITH] Yeah. 03:39.066 --> 03:39.900 align:left position:20% line:89% size:70% [SÁNCHEZ] Absolutely. 03:39.900 --> 03:41.266 align:left position:20% line:89% size:70% (audience applause) 03:41.266 --> 03:43.900 align:left position:10% line:89% size:80% But growing up in both cultures, 03:43.900 --> 03:46.066 align:left position:20% line:83% size:70% I speak perfect Spanish and perfect English, 03:46.066 --> 03:48.933 align:left position:20% line:83% size:70% and trying to figure out where I fit, 03:48.933 --> 03:52.233 align:left position:10% line:83% size:80% as far as being able to share who I am with other people 03:52.233 --> 03:54.466 align:left position:10% line:89% size:80% has always been a struggle. 03:54.466 --> 03:56.233 align:left position:20% line:83% size:70% Growing up in a place like New York City, 03:56.233 --> 03:57.900 align:left position:20% line:83% size:70% I moved there when I was eight years old, 03:57.900 --> 04:01.200 align:left position:20% line:83% size:70% I always felt like where I came from 04:01.200 --> 04:02.766 align:left position:10% line:89% size:80% was something foreign to people 04:02.766 --> 04:06.133 align:left position:20% line:83% size:70% 'cause New York is very Caribbean Latino, 04:06.133 --> 04:08.466 align:left position:10% line:83% size:80% there's Puerto Ricans, there's Cubans, there's Dominicans, 04:08.466 --> 04:09.600 align:left position:20% line:83% size:70% and I felt like I was struggling-- 04:09.600 --> 04:10.800 align:left position:10% line:89% size:80% [SMITH] Well, people assume 04:10.800 --> 04:13.166 align:left position:20% line:83% size:70% that everybody who has Hispanic origins, 04:13.166 --> 04:14.933 align:left position:10% line:83% size:80% but everyone also assumes that it's the same. 04:14.933 --> 04:16.166 align:left position:30% line:89% size:60% [SÁNCHEZ] Yes. 04:16.166 --> 04:17.700 align:left position:20% line:83% size:70% [SMITH] But in fact, it's quite different. 04:17.700 --> 04:20.166 align:left position:10% line:83% size:80% [SÁNCHEZ] Of course, it's nuanced, it's very different, 04:20.166 --> 04:22.633 align:left position:20% line:83% size:70% and I just, for me, going into the kitchens, 04:22.633 --> 04:24.100 align:left position:10% line:89% size:80% and then seeing the work force, 04:24.100 --> 04:25.900 align:left position:20% line:83% size:70% and the people that really allow kitchens 04:25.900 --> 04:30.533 align:left position:10% line:83% size:80% to survive and proliferate, I felt like I was home. 04:30.533 --> 04:31.800 align:left position:10% line:89% size:80% But then, when I came out 04:31.800 --> 04:33.633 align:left position:20% line:83% size:70% and I started doing things on television, 04:33.633 --> 04:35.766 align:left position:10% line:83% size:80% and people were starting to get to know who I was, 04:35.766 --> 04:39.166 align:left position:10% line:83% size:80% I wanted to make sure that I stayed real and authentic. 04:39.166 --> 04:40.433 align:left position:20% line:89% size:70% And that's where-- 04:40.433 --> 04:41.900 align:left position:20% line:83% size:70% [SMITH] And make sure that your identity 04:41.900 --> 04:44.233 align:left position:30% line:83% size:60% was not absorbed in the industry. 04:44.233 --> 04:45.900 align:left position:20% line:83% size:70% I mean, one of the things about this being, 04:45.900 --> 04:47.766 align:left position:20% line:83% size:70% not just life lessons from a chef, 04:47.766 --> 04:49.733 align:left position:20% line:83% size:70% but life lessons from a Latino chef. 04:49.733 --> 04:51.166 align:left position:30% line:89% size:60% [SÁNCHEZ] Yes. 04:51.166 --> 04:53.200 align:left position:10% line:83% size:80% [SMITH] Is that you're taking on the responsibility 04:53.200 --> 04:55.866 align:left position:10% line:83% size:80% of putting that Latino experience front and center, 04:55.866 --> 04:57.700 align:left position:10% line:83% size:80% and giving other people something that they can think, 04:57.700 --> 04:59.833 align:left position:20% line:83% size:70% "Well, if he does it, I can do it." 04:59.833 --> 05:01.133 align:left position:10% line:89% size:80% You've been a big advocate 05:01.133 --> 05:02.733 align:left position:20% line:83% size:70% for diversity in the food industry, right? 05:02.733 --> 05:05.733 align:left position:10% line:83% size:80% [SÁNCHEZ] Yeah, I mean, whether it's my scholarship fund, 05:05.733 --> 05:08.300 align:left position:10% line:83% size:80% where I put young Latino kids into culinary school. 05:08.300 --> 05:09.833 align:left position:20% line:89% size:70% Up to this point, 05:09.833 --> 05:11.800 align:left position:10% line:83% size:80% we have six kids currently enrolled in my scholarship 05:11.800 --> 05:14.500 align:left position:10% line:83% size:80% and they're succeeding, and they're doing so well. 05:14.500 --> 05:15.666 align:left position:30% line:89% size:60% But I also-- 05:15.666 --> 05:17.166 align:left position:20% line:83% size:70% [SMITH] Or just hiring, making certain 05:17.166 --> 05:18.800 align:left position:10% line:83% size:80% that diversity is reflected in the restaurants, right? 05:18.800 --> 05:21.766 align:left position:20% line:83% size:70% [SÁNCHEZ] And I think more than ever, 05:21.766 --> 05:24.200 align:left position:20% line:83% size:70% young second and third generation Latinos 05:24.200 --> 05:27.700 align:left position:20% line:83% size:70% are in this huge mission to recover their roots, 05:27.700 --> 05:30.300 align:left position:10% line:89% size:80% and get back to where they are 05:30.300 --> 05:32.400 align:left position:10% line:83% size:80% and where their parents and their grandparents are from. 05:32.400 --> 05:33.333 align:left position:10% line:89% size:80% [SMITH] Well, I love the fact 05:33.333 --> 05:34.433 align:left position:10% line:89% size:80% that you also say in this book, 05:34.433 --> 05:36.400 align:left position:10% line:89% size:80% "I'm a Latino with a platform." 05:36.400 --> 05:37.533 align:left position:10% line:89% size:80% And so really, your success 05:37.533 --> 05:39.266 align:left position:20% line:83% size:70% is going to be judged to some degree 05:39.266 --> 05:40.733 align:left position:10% line:89% size:80% by what do you do with that? 05:40.733 --> 05:43.166 align:left position:10% line:83% size:80% 'Cause not everybody got the same opportunity that you have. 05:43.166 --> 05:44.466 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, you know, and again, 05:44.466 --> 05:45.933 align:left position:20% line:83% size:70% you're talking about the platform, 05:45.933 --> 05:48.000 align:left position:10% line:83% size:80% and I think it's safe to say we're talking about television, 05:48.000 --> 05:49.233 align:left position:30% line:89% size:60% and I think-- 05:49.233 --> 05:51.433 align:left position:20% line:83% size:70% [SMITH] Although, not only, but yes, largely. 05:51.433 --> 05:53.800 align:left position:10% line:83% size:80% [SÁNCHEZ] My mentor was Paul Prudhomme. And Paul Prudhomme 05:53.800 --> 05:55.566 align:left position:20% line:83% size:70% was one of the most recognizable chefs 05:55.566 --> 05:57.466 align:left position:10% line:89% size:80% in the country, in the world, 05:57.466 --> 06:01.333 align:left position:10% line:83% size:80% by going to book festivals, and going to the Fancy Food Show 06:01.333 --> 06:03.866 align:left position:10% line:83% size:80% and shaking hands, and making himself available. 06:03.866 --> 06:05.433 align:left position:20% line:83% size:70% [SMITH] Not waiting for people to come to him 06:05.433 --> 06:06.533 align:left position:20% line:89% size:70% but going to them. 06:06.533 --> 06:07.766 align:left position:20% line:89% size:70% [SÁNCHEZ] Exactly. 06:07.766 --> 06:09.233 align:left position:20% line:83% size:70% [SMITH] So let's come to that in a second, 06:09.233 --> 06:10.500 align:left position:10% line:83% size:80% 'cause I want to talk about the personal stuff. 06:10.500 --> 06:11.733 align:left position:20% line:83% size:70% The second thing at the beginning of this book, 06:11.733 --> 06:13.100 align:left position:20% line:83% size:70% I think announces it, is you said, 06:13.100 --> 06:16.133 align:left position:10% line:83% size:80% "Food is the purest reflection of Latino culture, 06:16.133 --> 06:18.066 align:left position:20% line:89% size:70% "or of Mexican culture." 06:18.066 --> 06:20.300 align:left position:10% line:83% size:80% Talk about that, I mean, it seems self-evident to me, 06:20.300 --> 06:21.966 align:left position:20% line:89% size:70% but it bears saying, 06:21.966 --> 06:24.800 align:left position:20% line:83% size:70% how important food is to that emerging, 06:24.800 --> 06:26.666 align:left position:20% line:83% size:70% and in our part of the world, Texas, 06:26.666 --> 06:28.466 align:left position:20% line:83% size:70% we have an emerging Hispanic majority. 06:28.466 --> 06:30.933 align:left position:10% line:83% size:80% We understand Hispanic culture a little bit better 06:30.933 --> 06:34.833 align:left position:20% line:83% size:70% than places like Idaho, say, or Vermont. 06:34.833 --> 06:36.433 align:left position:20% line:83% size:70% Food is at the center of so much of that, 06:36.433 --> 06:39.500 align:left position:10% line:83% size:80% talk about that and why that is a driver of this story. 06:39.500 --> 06:41.600 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, I think it's very safe to say 06:41.600 --> 06:43.500 align:left position:20% line:83% size:70% that we all commune around the dinner table 06:43.500 --> 06:45.066 align:left position:20% line:89% size:70% and the kitchen table. 06:45.066 --> 06:48.100 align:left position:10% line:83% size:80% The way I grew up, I grew up in a matriarchal family. 06:48.100 --> 06:50.066 align:left position:10% line:83% size:80% So it was my grandmother, cookbook author, 06:50.066 --> 06:53.266 align:left position:20% line:83% size:70% my mom, doyen of Mexican food, cookbook author, 06:53.266 --> 06:54.100 align:left position:30% line:89% size:60% and then me. 06:54.100 --> 06:56.100 align:left position:20% line:89% size:70% So, for me, I think food 06:56.100 --> 06:58.666 align:left position:10% line:83% size:80% is the most honest expression of our culture, 06:58.666 --> 07:00.666 align:left position:20% line:83% size:70% 'cause it's something that is passed down. 07:00.666 --> 07:01.733 align:left position:10% line:89% size:80% [SMITH] And it's a through line. 07:01.733 --> 07:03.200 align:left position:10% line:89% size:80% [SÁNCHEZ] It's a through line. 07:03.200 --> 07:05.333 align:left position:10% line:83% size:80% [SMITH] So let's talk about, your mother is Zarela Martinez. 07:05.333 --> 07:07.100 align:left position:10% line:89% size:80% She was a famous food person, 07:07.100 --> 07:10.133 align:left position:10% line:5% size:80% before we knew Aarón Sánchez as a famous food person, 07:10.133 --> 07:14.866 align:left position:10% line:5% size:80% your mother really, a generation ago, was a big deal. 07:14.866 --> 07:16.833 align:left position:10% line:89% size:80% [SÁNCHEZ] Yeah, my mom-- 07:16.833 --> 07:18.066 align:left position:10% line:83% size:80% [SMITH] And moved you, as you said, born in El Paso, 07:18.066 --> 07:20.033 align:left position:20% line:83% size:70% moved you to New York at age eight. 07:20.033 --> 07:22.266 align:left position:20% line:83% size:70% [SÁNCHEZ] Yes, to go seek out her own dreams. 07:22.266 --> 07:23.233 align:left position:10% line:89% size:80% [SMITH] Her own career, right. 07:23.233 --> 07:24.500 align:left position:10% line:89% size:80% [SÁNCHEZ] And you can imagine, 07:24.500 --> 07:27.766 align:left position:20% line:83% size:70% she was a divorced woman with twin boys 07:27.766 --> 07:30.000 align:left position:20% line:83% size:70% and she was a caterer and a social worker. 07:30.000 --> 07:33.900 align:left position:10% line:83% size:80% Was completely open to the idea of changing her life, 07:33.900 --> 07:36.033 align:left position:20% line:83% size:70% and she wanted her name in lights. 07:36.033 --> 07:38.133 align:left position:20% line:83% size:70% She went to Louisiana, to New Orleans, 07:38.133 --> 07:40.100 align:left position:20% line:89% size:70% met chef Paul Prudhomme. 07:40.100 --> 07:41.800 align:left position:10% line:83% size:80% He said, "I have some friends that own a restaurant 07:41.800 --> 07:43.800 align:left position:20% line:83% size:70% "called Tavern on the Green in New York City", 07:43.800 --> 07:45.566 align:left position:20% line:83% size:70% which was the highest grossing restaurant 07:45.566 --> 07:47.500 align:left position:20% line:83% size:70% in the United States for 30 years straight. 07:47.500 --> 07:48.733 align:left position:20% line:83% size:70% [SMITH] This generation doesn't understand 07:48.733 --> 07:50.300 align:left position:20% line:83% size:70% how important Tavern on the Green was, right? 07:50.300 --> 07:54.266 align:left position:10% line:5% size:80% [SÁNCHEZ] Yes, it was right there across, in Central Park. 07:54.266 --> 07:56.733 align:left position:10% line:5% size:80% The owner was Warner LeRoy, 07:56.733 --> 08:01.733 align:left position:10% line:5% size:80% who lived in the Dakota, two stories down from John Lennon. 08:01.733 --> 08:05.066 align:left position:10% line:83% size:80% So I used to hang out with Sean Lennon, John Lennon's son, 08:05.066 --> 08:06.333 align:left position:30% line:89% size:60% and Max LeRoy. 08:06.333 --> 08:08.200 align:left position:20% line:83% size:70% And Max LeRoy and I went to school together, 08:08.200 --> 08:10.166 align:left position:20% line:89% size:70% as well as Sean Lennon. 08:10.166 --> 08:11.400 align:left position:10% line:89% size:80% So just to give you an idea 08:11.400 --> 08:14.466 align:left position:20% line:83% size:70% of how important New York was at that time. 08:14.466 --> 08:15.666 align:left position:10% line:89% size:80% [SMITH] El Paso is great, 08:15.666 --> 08:17.200 align:left position:20% line:83% size:70% but that's something that you can't, 08:17.200 --> 08:19.966 align:left position:10% line:83% size:80% right, I love El Paso, but you love El Paso, I love El Paso, 08:19.966 --> 08:21.633 align:left position:20% line:83% size:70% but you can't get that in El Paso. 08:21.633 --> 08:23.100 align:left position:10% line:89% size:80% [SÁNCHEZ] No, not at all. 08:23.100 --> 08:24.633 align:left position:10% line:83% size:80% So, basically, my mom was given the opportunity 08:24.633 --> 08:26.100 align:left position:10% line:89% size:80% to cook at Tavern on the Green, 08:26.100 --> 08:30.566 align:left position:10% line:83% size:80% and that's how she was availed and presented to New York. 08:30.566 --> 08:32.166 align:left position:10% line:83% size:80% [SMITH] So that's the environment you grow up in. 08:32.166 --> 08:33.400 align:left position:30% line:89% size:60% [SÁNCHEZ] Yeah. 08:33.400 --> 08:35.233 align:left position:20% line:83% size:70% [SMITH] And then, at age 16, she sends you down 08:35.233 --> 08:38.633 align:left position:20% line:83% size:70% to work alongside Chef Paul in New Orleans. 08:38.633 --> 08:40.866 align:left position:20% line:83% size:70% And that's your first introduction, really, 08:40.866 --> 08:43.033 align:left position:10% line:89% size:80% to that world in a serious way. 08:43.033 --> 08:47.166 align:left position:10% line:83% size:80% [SÁNCHEZ] Yes, I knew about great Mexican food at home 08:47.166 --> 08:48.400 align:left position:20% line:89% size:70% and through my family, 08:48.400 --> 08:50.600 align:left position:20% line:83% size:70% but I didn't know the professional side of it. 08:50.600 --> 08:55.100 align:left position:10% line:83% size:80% I sadly lost my father when I was 13, reacted poorly to it, 08:55.100 --> 08:58.566 align:left position:20% line:83% size:70% was completely adversarial to authority 08:58.566 --> 09:00.100 align:left position:20% line:89% size:70% and all those things. 09:00.100 --> 09:01.366 align:left position:10% line:83% size:80% [SMITH] She needed to slap you upside the head. 09:01.366 --> 09:02.833 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, and she needed to get right. 09:02.833 --> 09:04.366 align:left position:10% line:83% size:80% And my mom called Chef Paul Prudhomme, she goes, 09:04.366 --> 09:08.233 align:left position:10% line:83% size:80% "This boy has some talent, but we need to break him." 09:08.233 --> 09:09.666 align:left position:20% line:89% size:70% (audience laughs) 09:09.666 --> 09:11.833 align:left position:10% line:83% size:80% "And we need to, like, and there's a great word in Spanish 09:11.833 --> 09:13.333 align:left position:20% line:89% size:70% called "amansado". 09:13.333 --> 09:16.466 align:left position:10% line:83% size:80% So when a horse is, you can't put the saddle on the horse, 09:16.466 --> 09:18.166 align:left position:10% line:89% size:80% it needs to be "amansado." 09:18.166 --> 09:21.200 align:left position:10% line:83% size:80% And the same thing applies for a cast iron skillet. 09:21.200 --> 09:23.300 align:left position:20% line:83% size:70% When a cast iron skillet needs to be broken in, 09:23.300 --> 09:25.233 align:left position:20% line:89% size:70% you have to "amansarlo," 09:25.233 --> 09:27.400 align:left position:10% line:83% size:80% and that's what I needed, I needed to be broken in. 09:27.400 --> 09:28.733 align:left position:20% line:83% size:70% [SMITH] You've been in the restaurant business, 09:28.733 --> 09:31.000 align:left position:20% line:83% size:70% in one form or another, for a very long time. 09:31.000 --> 09:34.200 align:left position:20% line:83% size:70% As a chef, as an upper level employee, 09:34.200 --> 09:36.300 align:left position:10% line:83% size:80% learning the business then running your own businesses, 09:36.300 --> 09:38.666 align:left position:10% line:83% size:80% and you've been at places that were important, 09:38.666 --> 09:40.033 align:left position:20% line:89% size:70% Patria, and Paladar, 09:40.033 --> 09:42.733 align:left position:20% line:83% size:70% and all these different places over time. 09:42.733 --> 09:45.666 align:left position:20% line:83% size:70% How has the business, in those years, changed? 09:45.666 --> 09:48.200 align:left position:10% line:83% size:80% [SÁNCHEZ] Oh, I mean we can go on another show about it, 09:48.200 --> 09:51.500 align:left position:10% line:83% size:80% but just really, I think what's changed exponentially, 09:51.500 --> 09:52.966 align:left position:10% line:89% size:80% especially in New York City, 09:52.966 --> 09:55.766 align:left position:10% line:83% size:80% that if a young kid worked for me as a sous chef, 09:55.766 --> 09:57.433 align:left position:20% line:83% size:70% and wanted to strike out on their own 09:57.433 --> 09:58.700 align:left position:10% line:89% size:80% and open their own restaurant. 09:58.700 --> 10:00.200 align:left position:20% line:89% size:70% In New York City, 10:00.200 --> 10:02.566 align:left position:10% line:83% size:80% the restaurants used to be handed down to one another, 10:02.566 --> 10:04.500 align:left position:20% line:83% size:70% but what's happened in major cities is, 10:04.500 --> 10:06.233 align:left position:20% line:83% size:70% those restaurants are being demolished, 10:06.233 --> 10:07.833 align:left position:20% line:83% size:70% and we're getting another pharmacy, 10:07.833 --> 10:09.533 align:left position:20% line:83% size:70% we're getting another Chase Bank, 10:09.533 --> 10:11.433 align:left position:10% line:89% size:80% so it's nearly impossible-- 10:11.433 --> 10:12.666 align:left position:20% line:83% size:70% [SMITH] Opportunity is narrower than it was. 10:12.666 --> 10:13.900 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, it's nearly impossible 10:13.900 --> 10:16.033 align:left position:20% line:83% size:70% for a young person to strike out on their own 10:16.033 --> 10:18.066 align:left position:20% line:83% size:70% without enormous amounts of capital resource. 10:18.066 --> 10:21.266 align:left position:20% line:83% size:70% So that's what I've seen that's changed, hugely, 10:21.266 --> 10:24.933 align:left position:10% line:83% size:80% is that it's really hard for an independent operator chef 10:24.933 --> 10:26.133 align:left position:10% line:89% size:80% to strike out on their own. 10:26.133 --> 10:28.166 align:left position:20% line:83% size:70% [SMITH] But, there are obviously, 10:28.166 --> 10:30.533 align:left position:20% line:83% size:70% this generation's independent operators, 10:30.533 --> 10:32.900 align:left position:10% line:83% size:80% people who want to do this, people who have talent, 10:32.900 --> 10:34.600 align:left position:20% line:83% size:70% we'll talk about this in a couple of minutes, 10:34.600 --> 10:36.366 align:left position:20% line:83% size:70% but the food culture in this country, 10:36.366 --> 10:38.733 align:left position:10% line:83% size:80% as a consequence of food television, I'm convinced, 10:38.733 --> 10:40.700 align:left position:20% line:89% size:70% has completely blown up. 10:40.700 --> 10:42.233 align:left position:20% line:83% size:70% Everybody wants to be Aarón Sánchez, 10:42.233 --> 10:44.966 align:left position:20% line:83% size:70% everybody wants to be Jeffrey Zakarian, 10:44.966 --> 10:49.033 align:left position:20% line:83% size:70% everybody wants to be Marcus Samuelsson, 10:49.033 --> 10:50.733 align:left position:30% line:83% size:60% you guys are the new celebrities, 10:50.733 --> 10:52.333 align:left position:10% line:89% size:80% and people want to emulate you. 10:52.333 --> 10:54.533 align:left position:10% line:83% size:80% So if the opportunity doesn't exist in the big cities 10:54.533 --> 10:56.466 align:left position:10% line:89% size:80% to follow in your footsteps, 10:56.466 --> 10:59.100 align:left position:10% line:83% size:80% where are they being pushed down to or pushed out to? 10:59.100 --> 11:00.900 align:left position:20% line:83% size:70% [SMITH] That's a very good question. 11:00.900 --> 11:02.233 align:left position:10% line:89% size:80% I think you're starting to see 11:02.233 --> 11:04.133 align:left position:10% line:89% size:80% the phenomenon with food trucks. 11:04.133 --> 11:07.966 align:left position:10% line:83% size:80% Now we have all these market halls where people, 11:07.966 --> 11:09.766 align:left position:20% line:83% size:70% young chefs that are very talented, 11:09.766 --> 11:12.400 align:left position:20% line:83% size:70% open their little stalls within a big market, 11:12.400 --> 11:17.266 align:left position:20% line:83% size:70% and the idea that that somehow it translates 11:17.266 --> 11:18.800 align:left position:20% line:89% size:70% to a brick and mortar. 11:18.800 --> 11:21.233 align:left position:10% line:83% size:80% So I think the secondary cities are gonna start to see 11:21.233 --> 11:23.633 align:left position:10% line:83% size:80% a lot of chefs from big cities go there and strike out. 11:23.633 --> 11:24.566 align:left position:20% line:83% size:70% [SMITH] That's exactly where I was going, 11:24.566 --> 11:26.033 align:left position:10% line:89% size:80% and I think that ultimately, 11:26.033 --> 11:27.800 align:left position:10% line:83% size:80% maybe this is a positive for the rest of the country. 11:27.800 --> 11:30.700 align:left position:20% line:83% size:70% You no longer have to be a coastal elite 11:30.700 --> 11:33.166 align:left position:20% line:83% size:70% to enjoy the benefits of high cuisine, 11:33.166 --> 11:36.066 align:left position:20% line:83% size:70% or of these kind of entrepreneurial, 11:36.066 --> 11:37.933 align:left position:20% line:89% size:70% innovative, young chefs. 11:37.933 --> 11:39.900 align:left position:10% line:83% size:80% Because if they can't be in New York or Los Angeles, 11:39.900 --> 11:41.533 align:left position:20% line:83% size:70% maybe they're opening a restaurant 11:41.533 --> 11:43.366 align:left position:10% line:89% size:80% in Columbus or in Charlotte. 11:43.366 --> 11:45.766 align:left position:10% line:83% size:80% And honestly, to come back to food television for a second, 11:45.766 --> 11:47.566 align:left position:10% line:89% size:80% when I see all these chefs 11:47.566 --> 11:50.066 align:left position:20% line:83% size:70% competing on the shows that you either host, 11:50.066 --> 11:52.233 align:left position:20% line:83% size:70% or where you're a judge, often as not, 11:52.233 --> 11:55.133 align:left position:10% line:83% size:80% they're from these secondary or tertiary markets, 11:55.133 --> 11:56.900 align:left position:20% line:83% size:70% and I'm like, "They have a restaurant like that 11:56.900 --> 11:59.033 align:left position:20% line:89% size:70% "in blank, in Akron?" 11:59.033 --> 12:00.366 align:left position:30% line:89% size:60% Now they do. 12:00.366 --> 12:01.566 align:left position:20% line:83% size:70% [SÁNCHEZ] Absolutely, and to your point 12:01.566 --> 12:03.466 align:left position:20% line:89% size:70% is that food television 12:03.466 --> 12:06.300 align:left position:20% line:83% size:70% is creating an awareness for these markets, 12:06.300 --> 12:08.733 align:left position:20% line:83% size:70% 'cause it translates messages right away. 12:08.733 --> 12:12.300 align:left position:20% line:83% size:70% So now, subsequently, you have markets 12:12.300 --> 12:15.233 align:left position:10% line:83% size:80% that are presenting good sea salt, and great olive oil, 12:15.233 --> 12:17.133 align:left position:10% line:83% size:80% and people are understanding the importance 12:17.133 --> 12:19.133 align:left position:20% line:83% size:70% of knowing where your ingredients come from, 12:19.133 --> 12:21.433 align:left position:20% line:83% size:70% and that is having an overall effect, 12:21.433 --> 12:22.700 align:left position:10% line:89% size:80% to these secondary markets. 12:22.700 --> 12:24.200 align:left position:20% line:83% size:70% [SMITH] That's actually really interesting also, 12:24.200 --> 12:25.933 align:left position:10% line:83% size:80% that the supermarket culture of this country has also, 12:25.933 --> 12:27.433 align:left position:20% line:83% size:70% on a parallel track, transformed. 12:27.433 --> 12:29.466 align:left position:20% line:83% size:70% And so, that sourcing ingredients, 12:29.466 --> 12:31.700 align:left position:20% line:83% size:70% which might have been harder once upon a time. 12:31.700 --> 12:35.000 align:left position:10% line:83% size:80% I mean, I want to say, in a kind of lazy Austin-centric way, 12:35.000 --> 12:36.333 align:left position:10% line:89% size:80% well there's a Whole Foods 12:36.333 --> 12:37.866 align:left position:20% line:83% size:70% in places all over the country now, 12:37.866 --> 12:40.033 align:left position:10% line:83% size:80% so you can just go get higher level ingredients, 12:40.033 --> 12:41.566 align:left position:10% line:83% size:80% but it's not just the Whole Foods of the world, 12:41.566 --> 12:42.866 align:left position:10% line:89% size:80% basically those ingredients, 12:42.866 --> 12:45.000 align:left position:20% line:83% size:70% because of the access on the internet, 12:45.000 --> 12:48.466 align:left position:10% line:83% size:80% you can get stuff delivered now in a day or two, 12:48.466 --> 12:49.900 align:left position:10% line:89% size:80% you have a different opportunity 12:49.900 --> 12:51.433 align:left position:10% line:89% size:80% then you once a upon a time did. 12:51.433 --> 12:55.166 align:left position:10% line:83% size:80% [SÁNCHEZ] Yeah, and that's why I'm exasperated at the idea, 12:55.166 --> 12:58.066 align:left position:10% line:83% size:80% when a chef says, "I'm all about farm to table". 12:58.066 --> 13:00.900 align:left position:20% line:83% size:70% I'm like, "Dude, that's not a novelty, 13:00.900 --> 13:02.600 align:left position:10% line:83% size:80% "it's been happening since the beginning of time." 13:02.600 --> 13:04.066 align:left position:20% line:89% size:70% You know what I mean? 13:04.066 --> 13:07.000 align:left position:10% line:83% size:80% [SMITH] You may be aware of it, but we, for the first time. 13:07.000 --> 13:08.700 align:left position:20% line:83% size:70% [SÁNCHEZ] That's how it usually worked, 13:08.700 --> 13:09.900 align:left position:20% line:89% size:70% you know what I mean? 13:09.900 --> 13:11.433 align:left position:20% line:83% size:70% Find the ingredients closest to you, 13:11.433 --> 13:13.300 align:left position:20% line:83% size:70% manipulate them the least, and let them-- 13:13.300 --> 13:15.266 align:left position:10% line:83% size:80% [SMITH] We're all locavores buddy, that's it. 13:15.266 --> 13:16.800 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah. Or the other one I love is, 13:16.800 --> 13:18.400 align:left position:10% line:89% size:80% "chef-driven restaurant," 13:18.400 --> 13:20.266 align:left position:10% line:83% size:80% as opposed to a dishwasher-driven restaurant? 13:20.266 --> 13:21.933 align:left position:20% line:89% size:70% (audience laughs) 13:21.933 --> 13:25.233 align:left position:20% line:83% size:70% We get infatuated with these little terms, 13:25.233 --> 13:27.300 align:left position:20% line:83% size:70% you know, umami and all these things. 13:27.300 --> 13:29.666 align:left position:20% line:83% size:70% I'm like, umami is like rotten mushrooms, 13:29.666 --> 13:31.633 align:left position:20% line:83% size:70% like that's what that flavor is, okay, 13:31.633 --> 13:33.600 align:left position:10% line:83% size:80% just to throw it out there, you know what I mean? 13:33.600 --> 13:35.166 align:left position:10% line:89% size:80% [SMITH] Back to this idea 13:35.166 --> 13:40.166 align:left position:10% line:83% size:80% that the nice end of the difficulty in the big cities 13:40.166 --> 13:42.400 align:left position:10% line:83% size:80% is that other places are now getting these big restaurants. 13:42.400 --> 13:43.966 align:left position:10% line:89% size:80% Probably there was a time 13:43.966 --> 13:46.033 align:left position:20% line:83% size:70% when you couldn't get good Mexican food, 13:46.033 --> 13:48.533 align:left position:20% line:83% size:70% high quality, high level Mexican food, 13:48.533 --> 13:50.933 align:left position:20% line:83% size:70% in a place like New Orleans, right? 13:50.933 --> 13:52.733 align:left position:20% line:83% size:70% [SÁNCHEZ] Oh, and even in New York, 13:52.733 --> 13:54.433 align:left position:10% line:89% size:80% we got to New York in 1982, 13:54.433 --> 13:57.066 align:left position:10% line:83% size:80% my mom, do you guys remember the Foder's guides? 13:57.066 --> 13:59.366 align:left position:20% line:83% size:70% [SMITH] Yeah, the hotel, restaurant guide? 13:59.366 --> 14:00.900 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, I remember my mom 14:00.900 --> 14:02.200 align:left position:10% line:89% size:80% read it to us when we got there, 14:02.200 --> 14:04.600 align:left position:20% line:83% size:70% she goes, "Mexican food in New York City 14:04.600 --> 14:06.066 align:left position:10% line:89% size:80% "has a striking resemblance 14:06.066 --> 14:08.900 align:left position:20% line:83% size:70% "what a howling monkey has to man." 14:08.900 --> 14:10.600 align:left position:20% line:89% size:70% That's how bad it was. 14:10.600 --> 14:12.033 align:left position:20% line:89% size:70% [SMITH] Seriously, wow! 14:12.033 --> 14:13.466 align:left position:20% line:83% size:70% I would describe that as a bad review. 14:13.466 --> 14:15.200 align:left position:30% line:89% size:60% (Aaron laughs) 14:15.200 --> 14:16.933 align:left position:10% line:83% size:80% [SMITH] If you're bringing up the howling monkey, 14:16.933 --> 14:17.866 align:left position:20% line:89% size:70% you've got a problem. 14:17.866 --> 14:19.633 align:left position:10% line:89% size:80% So, but that's different today. 14:19.633 --> 14:21.233 align:left position:20% line:83% size:70% [SÁNCHEZ] Yes, and it's changed a lot. 14:21.233 --> 14:24.866 align:left position:10% line:5% size:80% You know, it's interesting, New Orleans in particular 14:24.866 --> 14:27.833 align:left position:20% line:5% size:70% has become very Mexican as of the last 10 years, 14:27.833 --> 14:30.800 align:left position:10% line:5% size:80% 'cause when Katrina hit New Orleans, the hurricane, 14:30.800 --> 14:34.066 align:left position:20% line:83% size:70% there was a huge influx of Mexican-Americans, 14:34.066 --> 14:35.666 align:left position:20% line:89% size:70% and Mexicans from Texas, 14:35.666 --> 14:37.966 align:left position:20% line:83% size:70% to help with the rebuild of the city. 14:37.966 --> 14:38.933 align:left position:10% line:89% size:80% [SMITH] And then they stayed. 14:38.933 --> 14:40.133 align:left position:10% line:89% size:80% [SÁNCHEZ] And they stayed. 14:40.133 --> 14:41.566 align:left position:20% line:83% size:70% [SMITH] Do you enjoy being a restaurant owner 14:41.566 --> 14:44.533 align:left position:30% line:89% size:60% or a chef more? 14:44.533 --> 14:45.933 align:left position:20% line:89% size:70% [SÁNCHEZ] Chef, 100%. 14:45.933 --> 14:47.700 align:left position:20% line:83% size:70% [SMITH] So then why don't you stop, 14:47.700 --> 14:48.833 align:left position:20% line:83% size:70% well then get out of the restaurant business, 14:48.833 --> 14:50.366 align:left position:10% line:89% size:80% just go back to the kitchen? 14:50.366 --> 14:52.266 align:left position:10% line:83% size:80% [SÁNCHEZ] Yeah, well you know, it's interesting, 14:52.266 --> 14:55.766 align:left position:20% line:83% size:70% now I've gotten smarter after 25 years, 14:55.766 --> 14:59.033 align:left position:20% line:83% size:70% but I have people that work with me, 14:59.033 --> 15:02.033 align:left position:20% line:83% size:70% they don't work for me, they work with me. 15:02.033 --> 15:04.666 align:left position:20% line:83% size:70% I hate the word my team, my this, my that. 15:04.666 --> 15:06.633 align:left position:10% line:83% size:80% It's like, "No, no, we're all in this together." 15:06.633 --> 15:09.700 align:left position:20% line:83% size:70% So I have people that have those set of skills 15:09.700 --> 15:11.900 align:left position:10% line:83% size:80% that allow us to offer all of us to be successful. 15:11.900 --> 15:12.766 align:left position:10% line:89% size:80% [SMITH] So do you still cook? 15:12.766 --> 15:14.266 align:left position:20% line:89% size:70% [SÁNCHEZ] Absolutely. 15:14.266 --> 15:15.500 align:left position:10% line:83% size:80% [SMITH] If I got to Johnny Sanchez in New Orleans, 15:15.500 --> 15:20.333 align:left position:20% line:83% size:70% will I taste food that your hands have been on? 15:20.333 --> 15:23.500 align:left position:10% line:83% size:80% [SÁNCHEZ] You know, to be honest, not every time, 15:23.500 --> 15:25.466 align:left position:10% line:89% size:80% but if you came in and you said, 15:25.466 --> 15:27.533 align:left position:10% line:83% size:80% "Hey, Aarón, I want you to make me something special," 15:27.533 --> 15:29.166 align:left position:10% line:89% size:80% I would do it, absolutely. 15:29.166 --> 15:30.500 align:left position:10% line:89% size:80% [SMITH] Would I be more likely 15:30.500 --> 15:32.066 align:left position:20% line:83% size:70% to taste your food in your restaurant 15:32.066 --> 15:33.800 align:left position:10% line:89% size:80% then say Wolfgang Puck's food? 15:33.800 --> 15:36.533 align:left position:20% line:5% size:70% I mean, the fact is, all these big brand names 15:36.533 --> 15:38.300 align:left position:20% line:5% size:70% are so far removed from the process 15:38.300 --> 15:39.900 align:left position:10% line:5% size:80% of actually making the food at this point, right? 15:39.900 --> 15:41.233 align:left position:20% line:83% size:70% It's all more vision and business. 15:41.233 --> 15:43.500 align:left position:20% line:83% size:70% But you're still staying connected to the food, 15:43.500 --> 15:44.833 align:left position:10% line:89% size:80% I guess that's what I'm asking. 15:44.833 --> 15:46.333 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, you know, I mean for me, 15:46.333 --> 15:47.500 align:left position:20% line:89% size:70% look, the idea is that, 15:47.500 --> 15:48.733 align:left position:10% line:89% size:80% yes, television is great, 15:48.733 --> 15:52.033 align:left position:20% line:83% size:70% and I'm this brand, and I'm this and that, 15:52.033 --> 15:54.833 align:left position:10% line:83% size:80% but I sleep good at night because I have a set of skills 15:54.833 --> 15:56.166 align:left position:20% line:83% size:70% that no one will ever take from me. 15:56.166 --> 15:57.400 align:left position:10% line:89% size:80% [SMITH] And if TV goes away, 15:57.400 --> 15:58.433 align:left position:20% line:83% size:70% and if the restaurant business goes away, 15:58.433 --> 15:59.666 align:left position:20% line:89% size:70% at the end of the day, 15:59.666 --> 16:01.000 align:left position:20% line:83% size:70% you can go into the kitchen tomorrow-- 16:01.000 --> 16:02.233 align:left position:20% line:83% size:70% [SÁNCHEZ] And support my family. 16:02.233 --> 16:03.466 align:left position:20% line:83% size:70% [SMITH] Support your family, make a living, 16:03.466 --> 16:05.000 align:left position:20% line:83% size:70% and frankly support us by making good food. 16:05.000 --> 16:05.933 align:left position:30% line:89% size:60% [SÁNCHEZ] Yes. 16:05.933 --> 16:07.200 align:left position:10% line:89% size:80% [SMITH] That's the point. 16:07.200 --> 16:08.400 align:left position:20% line:83% size:70% But fortunately TV has not gone away, 16:08.400 --> 16:09.600 align:left position:20% line:83% size:70% and so I want to ask you about that. 16:09.600 --> 16:11.100 align:left position:20% line:83% size:70% So one day you wake up, and all of a sudden, 16:11.100 --> 16:12.633 align:left position:20% line:83% size:70% you're on every show on The Food Network. 16:12.633 --> 16:13.800 align:left position:10% line:89% size:80% I mean literally it feels like. 16:13.800 --> 16:16.433 align:left position:20% line:83% size:70% "Top Chef," "MasterChef," "Chopped," 16:16.433 --> 16:18.633 align:left position:20% line:83% size:70% "Taco Trip," you were the host of that. 16:18.633 --> 16:20.333 align:left position:10% line:83% size:80% [SÁNCHEZ] "Heat Seekers," "Chef vs. City." 16:20.333 --> 16:21.800 align:left position:10% line:89% size:80% [SMITH] All of this stuff. 16:21.800 --> 16:23.366 align:left position:10% line:89% size:80% How has that been for you? 16:23.366 --> 16:24.300 align:left position:20% line:89% size:70% What has that been like? 16:24.300 --> 16:27.266 align:left position:10% line:89% size:80% And is that mostly like acting, 16:27.266 --> 16:31.666 align:left position:10% line:83% size:80% or is it really a positive experience for you? 16:31.666 --> 16:32.600 align:left position:20% line:83% size:70% Are you getting something out of it? 16:32.600 --> 16:33.866 align:left position:10% line:89% size:80% I know we're getting out of it, 16:33.866 --> 16:35.166 align:left position:20% line:83% size:70% but are you getting something out of it? 16:35.166 --> 16:36.666 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, I mean, you know, 16:36.666 --> 16:38.633 align:left position:10% line:83% size:80% initially when I started to go on The Food Network, 16:38.633 --> 16:41.200 align:left position:20% line:83% size:70% I remember I was, it's well stated in the book, 16:41.200 --> 16:44.300 align:left position:20% line:83% size:70% which I'm sure all of you will pick up, 16:44.300 --> 16:47.566 align:left position:20% line:83% size:70% that I got asked to do a segment called 16:47.566 --> 16:49.800 align:left position:20% line:83% size:70% "In Food Today with Donna Hanover", 16:49.800 --> 16:53.166 align:left position:20% line:83% size:70% who was Rudy Giuliani's ex-wife at the time. 16:53.166 --> 16:54.433 align:left position:10% line:89% size:80% I went on there to do a show, 16:54.433 --> 16:56.333 align:left position:20% line:83% size:70% they had me there for Cinco De Mayo. 16:56.333 --> 16:58.200 align:left position:20% line:83% size:70% They pronounced it Cinco De May-o, 16:58.200 --> 17:00.566 align:left position:20% line:83% size:70% so you know, just to show you how bad it was. 17:00.566 --> 17:01.933 align:left position:20% line:89% size:70% [SMITH] Well done. 17:01.933 --> 17:03.733 align:left position:20% line:83% size:70% [SÁNCHEZ] So once that happened, 17:03.733 --> 17:06.200 align:left position:20% line:83% size:70% they asked me back to do other segments. 17:06.200 --> 17:08.500 align:left position:20% line:83% size:70% I used it as a marketing tool, initially. 17:08.500 --> 17:11.566 align:left position:10% line:83% size:80% That's what I wanted to happen, I wanted butts in seats, 17:11.566 --> 17:13.900 align:left position:20% line:83% size:70% I want to use this platform to get people, 17:13.900 --> 17:15.633 align:left position:20% line:83% size:70% create awareness of my restaurants. 17:15.633 --> 17:17.600 align:left position:20% line:83% size:70% And then, the message has changed. 17:17.600 --> 17:21.200 align:left position:10% line:83% size:80% Now I'm transmitting messages to people that live in Idaho 17:21.200 --> 17:25.433 align:left position:10% line:83% size:80% about chipotle peppers and about how, what Quinceanera is, 17:25.433 --> 17:28.233 align:left position:20% line:89% size:70% and how we come together 17:28.233 --> 17:31.300 align:left position:10% line:83% size:80% and we make tamales during Christmas as Mexicans. 17:31.300 --> 17:32.866 align:left position:20% line:89% size:70% Now, the television, 17:32.866 --> 17:35.900 align:left position:20% line:83% size:70% when used for that medium and that tool, 17:35.900 --> 17:38.866 align:left position:20% line:83% size:70% becomes a very powerful, cultural exchange. 17:38.866 --> 17:40.266 align:left position:20% line:83% size:70% And that's where I'm at with it now. 17:40.266 --> 17:43.533 align:left position:20% line:83% size:70% [SMITH] You're teaching all of us about food, 17:43.533 --> 17:46.766 align:left position:20% line:83% size:70% and how we can eat better and cook better. 17:46.766 --> 17:50.133 align:left position:10% line:83% size:80% And on these shows that are more you out in the field, 17:50.133 --> 17:52.466 align:left position:10% line:83% size:80% you're identifying places that we might then say, 17:52.466 --> 17:54.000 align:left position:10% line:83% size:80% "Oh, I'm gonna go there the next time I'm there." 17:54.000 --> 17:55.200 align:left position:10% line:89% size:80% So you're creating business, 17:55.200 --> 17:56.533 align:left position:20% line:83% size:70% you're creating opportunity for us, 17:56.533 --> 17:58.433 align:left position:10% line:83% size:80% but on a show like "Chopped", just to pick that, 17:58.433 --> 17:59.633 align:left position:20% line:83% size:70% you mentioned to me before we came out here, 17:59.633 --> 18:01.666 align:left position:10% line:89% size:80% you were on show number one. 18:01.666 --> 18:03.600 align:left position:20% line:83% size:70% [SÁNCHEZ] And now we're talking 600 shows 18:03.600 --> 18:04.433 align:left position:20% line:89% size:70% that they've done. 18:04.433 --> 18:05.433 align:left position:20% line:89% size:70% [SMITH] Of "Chopped". 18:05.433 --> 18:06.866 align:left position:10% line:89% size:80% [SÁNCHEZ] Yeah, 15 years. 18:06.866 --> 18:08.200 align:left position:10% line:83% size:80% [SMITH] That's been a positive experience for you? 18:08.200 --> 18:10.133 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, you know, to be honest, 18:10.133 --> 18:13.700 align:left position:20% line:83% size:70% I think I got chopped from "Chopped," 18:13.700 --> 18:17.000 align:left position:10% line:83% size:80% 'cause now I focus primarily on "MasterChef," 18:17.000 --> 18:18.266 align:left position:20% line:89% size:70% and this is a silly-- 18:18.266 --> 18:19.266 align:left position:20% line:83% size:70% [SMITH] Just say, "I've graduated". 18:19.266 --> 18:20.066 align:left position:10% line:89% size:80% [SÁNCHEZ] I've graduated. 18:20.066 --> 18:21.266 align:left position:20% line:89% size:70% [SMITH] I've graduated. 18:21.266 --> 18:22.066 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, exactly, I've graduated, 18:22.066 --> 18:23.233 align:left position:20% line:89% size:70% and the thing is that, 18:23.233 --> 18:24.733 align:left position:20% line:83% size:70% you know there's this silly thing that 18:24.733 --> 18:26.566 align:left position:10% line:83% size:80% if you work on one competition show, you can't do another, 18:26.566 --> 18:28.766 align:left position:20% line:83% size:70% and there's all this sort of competition. 18:28.766 --> 18:30.133 align:left position:10% line:83% size:80% [SMITH] But clearly that was a big part of your life 18:30.133 --> 18:31.366 align:left position:30% line:89% size:60% for a long time. 18:31.366 --> 18:32.300 align:left position:20% line:83% size:70% [SÁNCHEZ] Yes, "Chopped" was great, 18:32.300 --> 18:34.000 align:left position:10% line:89% size:80% 'cause for me, the idea is that 18:34.000 --> 18:35.733 align:left position:10% line:89% size:80% I wanted to make people better. 18:35.733 --> 18:38.166 align:left position:10% line:83% size:80% I remember when I was criticized as a young cook, 18:38.166 --> 18:42.666 align:left position:10% line:83% size:80% and I understood the value of that little butt kicking, 18:42.666 --> 18:46.700 align:left position:10% line:83% size:80% and I'm trying to do that in a very intellectual 18:46.700 --> 18:50.033 align:left position:10% line:83% size:80% and concise manner with people that are professionals at it. 18:50.033 --> 18:51.333 align:left position:10% line:89% size:80% You know, people on "Chopped" 18:51.333 --> 18:52.700 align:left position:10% line:89% size:80% are quote-unquote professionals. 18:52.700 --> 18:53.866 align:left position:20% line:89% size:70% Where on "Masterchef," 18:53.866 --> 18:55.733 align:left position:20% line:83% size:70% they're amateurs striving to be better. 18:55.733 --> 18:56.600 align:left position:20% line:89% size:70% [SMITH] By design. 18:56.600 --> 18:58.133 align:left position:20% line:89% size:70% [SÁNCHEZ] Yes, exactly. 18:58.133 --> 19:00.333 align:left position:10% line:83% size:80% [SMITH] So let me ask you, as a long time "Chopped" viewer, 19:00.333 --> 19:01.600 align:left position:10% line:89% size:80% let me ask you a question, 19:01.600 --> 19:05.066 align:left position:20% line:83% size:70% is that food really good when you say it's good? 19:05.066 --> 19:06.700 align:left position:20% line:83% size:70% Like if they give somebody a basket 19:06.700 --> 19:09.033 align:left position:10% line:83% size:80% and it's like a carburetor, an asparagus stalk, 19:09.033 --> 19:11.133 align:left position:20% line:83% size:70% and Vegenaise, now go and make something. 19:11.133 --> 19:13.333 align:left position:10% line:83% size:80% And then they make something, they do their best, 19:13.333 --> 19:14.266 align:left position:10% line:89% size:80% and then they give it to you 19:14.266 --> 19:15.733 align:left position:10% line:89% size:80% and you go, "Wow, this is good". 19:15.733 --> 19:16.966 align:left position:10% line:89% size:80% Is it really good, honestly? 19:16.966 --> 19:18.566 align:left position:10% line:89% size:80% [SÁNCHEZ] Well, I think, 19:18.566 --> 19:20.966 align:left position:20% line:89% size:70% (audience laughs) 19:20.966 --> 19:24.300 align:left position:10% line:83% size:80% no, and by the way, you're not putting me on the spot, 19:24.300 --> 19:26.300 align:left position:20% line:83% size:70% I think what you will always hear me say 19:26.300 --> 19:30.233 align:left position:10% line:83% size:80% is that it's not necessarily a very fluid concept, 19:30.233 --> 19:32.833 align:left position:10% line:83% size:80% but what I do is that I focus on the good elements of it. 19:32.833 --> 19:34.300 align:left position:20% line:89% size:70% So using the carburetor, 19:34.300 --> 19:36.633 align:left position:10% line:83% size:80% I really liked the way you made that vinegarette, 19:36.633 --> 19:37.966 align:left position:20% line:89% size:70% you know what I mean? 19:37.966 --> 19:39.900 align:left position:20% line:83% size:70% But I'm not saying that all this made sense. 19:39.900 --> 19:42.900 align:left position:10% line:83% size:80% [SMITH] TBH, carburetor vinegarette is delicious, 19:42.900 --> 19:44.366 align:left position:20% line:89% size:70% you know that, always. 19:44.366 --> 19:47.733 align:left position:10% line:83% size:80% My point is, I sometimes see these competition shows, 19:47.733 --> 19:49.333 align:left position:20% line:83% size:70% "Chopped" is an example, but not the only, 19:49.333 --> 19:50.433 align:left position:20% line:89% size:70% and they say do this. 19:50.433 --> 19:52.233 align:left position:10% line:89% size:80% And these people do this, 19:52.233 --> 19:54.166 align:left position:10% line:83% size:80% and then the judges, who are professional chefs say, 19:54.166 --> 19:55.700 align:left position:20% line:89% size:70% "Wow, that's great," 19:55.700 --> 19:58.200 align:left position:10% line:83% size:80% what really they're doing is giving the an A for effort. 19:58.200 --> 19:59.766 align:left position:10% line:89% size:80% [SÁNCHEZ] Yeah, well, I think-- 19:59.766 --> 20:01.666 align:left position:20% line:83% size:70% [SMITH] Not always an A for quality. 20:01.666 --> 20:03.600 align:left position:10% line:89% size:80% [SÁNCHEZ] Part of it is that, 20:03.600 --> 20:06.200 align:left position:20% line:83% size:70% being a chef is so reputation based. 20:06.200 --> 20:07.433 align:left position:20% line:89% size:70% So when I'm over there, 20:07.433 --> 20:10.266 align:left position:20% line:83% size:70% and I'm saying that this person is reputable, 20:10.266 --> 20:11.933 align:left position:20% line:83% size:70% and they have great food, and they win, 20:11.933 --> 20:14.000 align:left position:10% line:83% size:80% and then their restaurant closes a year later, 20:14.000 --> 20:16.433 align:left position:10% line:89% size:80% then that looks poorly on me. 20:16.433 --> 20:18.300 align:left position:10% line:89% size:80% So, we do take a lot of time 20:18.300 --> 20:21.333 align:left position:20% line:83% size:70% to really understand who's worthy of winning, 20:21.333 --> 20:22.833 align:left position:10% line:89% size:80% who's worthy of not winning, 20:22.833 --> 20:27.333 align:left position:10% line:83% size:80% but for me, I'm always honest, I tell people the way it is, 20:27.333 --> 20:30.233 align:left position:10% line:83% size:80% and I speak to people the way I want to be spoken to. 20:30.233 --> 20:32.966 align:left position:10% line:83% size:80% So I don't berate people, I don't put them down. 20:32.966 --> 20:34.266 align:left position:20% line:83% size:70% [SMITH] Well, you are always encouraging. 20:34.266 --> 20:35.966 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, but people shut down, 20:35.966 --> 20:37.866 align:left position:10% line:89% size:80% they old way of bring them up 20:37.866 --> 20:39.600 align:left position:20% line:83% size:70% and then break them down a little bit, 20:39.600 --> 20:41.000 align:left position:20% line:83% size:70% and people respond better to that. 20:41.000 --> 20:42.333 align:left position:20% line:83% size:70% [SMITH] Is it good that food culture, 20:42.333 --> 20:43.633 align:left position:20% line:83% size:70% we talked about this a little bit earlier, 20:43.633 --> 20:45.900 align:left position:20% line:83% size:70% has been elevated so much in this country 20:45.900 --> 20:48.366 align:left position:10% line:83% size:80% by the presence of these networks and these shows? 20:48.366 --> 20:50.133 align:left position:20% line:83% size:70% Is this a good thing, ultimately? 20:50.133 --> 20:53.266 align:left position:20% line:83% size:70% [SÁNCHEZ] Well, I think it has two levels to it, 20:53.266 --> 20:55.633 align:left position:10% line:83% size:80% I think now you have kids going into this food world 20:55.633 --> 20:59.100 align:left position:10% line:83% size:80% 'cause they want to be me, and they see this fast ascension, 20:59.100 --> 21:00.666 align:left position:10% line:89% size:80% but it's not a fast ascension, 21:00.666 --> 21:03.800 align:left position:20% line:83% size:70% it actually took me 20 years to get here. 21:03.800 --> 21:05.300 align:left position:20% line:83% size:70% [SMITH] We don't see the part that was hard, 21:05.300 --> 21:07.533 align:left position:10% line:83% size:80% where you were probably on the verge of thinking, 21:07.533 --> 21:08.866 align:left position:30% line:83% size:60% "I need to go do something else." 21:08.866 --> 21:10.600 align:left position:20% line:83% size:70% [SÁNCHEZ] You know, guess where you find 21:10.600 --> 21:12.133 align:left position:10% line:89% size:80% all those stories at, Evan? 21:12.133 --> 21:13.666 align:left position:20% line:89% size:70% [SMITH] In this book. 21:13.666 --> 21:17.966 align:left position:10% line:83% size:80% [SÁNCHEZ] Oh my Lord, right over there (laughs). 21:17.966 --> 21:20.633 align:left position:20% line:83% size:70% [SMITH] Yeah, you know, you understand, right. 21:20.633 --> 21:21.966 align:left position:20% line:83% size:70% [SÁNCHEZ] But the idea is, you know it's funny 21:21.966 --> 21:24.566 align:left position:20% line:83% size:70% because I go to all of our young cooks 21:24.566 --> 21:26.200 align:left position:10% line:89% size:80% that start into this industry, 21:26.200 --> 21:28.600 align:left position:10% line:83% size:80% and they're doing something very benign and monotonous 21:28.600 --> 21:30.900 align:left position:20% line:83% size:70% like peeling fava beans or cleaning chilies, 21:30.900 --> 21:32.566 align:left position:10% line:89% size:80% and I go to them and I say, 21:32.566 --> 21:35.033 align:left position:20% line:5% size:70% "I promise you this is gonna pay off." 21:35.033 --> 21:38.366 align:left position:10% line:5% size:80% "I promise you, as long as you do what's necessary." 21:38.366 --> 21:41.233 align:left position:10% line:5% size:80% 'Cause sadly, 80% of people that go into kitchens 21:41.233 --> 21:44.166 align:left position:10% line:89% size:80% do the bare minimum to get by, 21:44.166 --> 21:48.233 align:left position:10% line:83% size:80% but the 20% that excel and get recognized, move up quick. 21:48.233 --> 21:50.133 align:left position:20% line:83% size:70% [SMITH] And these are the ones who go beyond. 21:50.133 --> 21:51.566 align:left position:20% line:89% size:70% [SÁNCHEZ] Exactly. 21:51.566 --> 21:52.900 align:left position:10% line:83% size:80% [SMITH] Because they understand the importance of this. 21:52.900 --> 21:55.466 align:left position:20% line:83% size:70% [SÁNCHEZ] Yeah, get in there early, stay late, 21:55.466 --> 21:58.466 align:left position:10% line:83% size:80% engage the chefs, be like, "What else do I need to do?" 21:58.466 --> 21:59.966 align:left position:20% line:89% size:70% Go volunteer your time 21:59.966 --> 22:03.166 align:left position:10% line:83% size:80% to do the food events that we do constantly on the side. 22:03.166 --> 22:04.533 align:left position:10% line:83% size:80% [SMITH] Well, this is the old Paul Prudhomme origins, right? 22:04.533 --> 22:05.700 align:left position:20% line:89% size:70% [SÁNCHEZ] Yes, exactly. 22:05.700 --> 22:07.566 align:left position:20% line:83% size:70% [SMITH] Be a presence, be every place, 22:07.566 --> 22:09.300 align:left position:20% line:83% size:70% don't wait for them to come to you, go to them. 22:09.300 --> 22:10.433 align:left position:20% line:89% size:70% You put in the work, 22:10.433 --> 22:11.366 align:left position:20% line:83% size:70% you're gonna be rewarded on the back end. 22:11.366 --> 22:12.600 align:left position:20% line:89% size:70% [SÁNCHEZ] Absolutely. 22:12.600 --> 22:14.100 align:left position:20% line:83% size:70% [SMITH] So speaking of rewards on the back end, 22:14.100 --> 22:16.666 align:left position:10% line:83% size:80% so people understand, this is not just your story, 22:16.666 --> 22:18.933 align:left position:20% line:83% size:70% but there are recipes sprinkled throughout. 22:18.933 --> 22:20.200 align:left position:30% line:89% size:60% [SÁNCHEZ] Yes. 22:20.200 --> 22:21.333 align:left position:20% line:83% size:70% [SMITH] And they're really good recipes. 22:21.333 --> 22:22.600 align:left position:20% line:5% size:70% And I wanted to end, 22:22.600 --> 22:24.533 align:left position:20% line:5% size:70% as we have a couple of minutes left, on that. 22:24.533 --> 22:25.933 align:left position:20% line:5% size:70% So when your friend Marcus Samuelsson 22:25.933 --> 22:27.133 align:left position:20% line:5% size:70% was on the show a couple years ago, 22:27.133 --> 22:28.333 align:left position:10% line:89% size:80% we talked about his book, 22:28.333 --> 22:29.566 align:left position:20% line:83% size:70% and we talked about his restaurants, 22:29.566 --> 22:31.566 align:left position:20% line:83% size:70% and then I said to him, "I can't have you here 22:31.566 --> 22:35.266 align:left position:20% line:83% size:70% "without asking you a basic cooking question." 22:35.266 --> 22:38.433 align:left position:10% line:83% size:80% So I said, "What is the secret to making a good hamburger?" 22:38.433 --> 22:40.500 align:left position:20% line:83% size:70% And he went through this whole thing, 22:40.500 --> 22:41.866 align:left position:10% line:89% size:80% and it was actually fascinating. 22:41.866 --> 22:43.333 align:left position:10% line:89% size:80% It was obvious as could be, 22:43.333 --> 22:45.600 align:left position:20% line:83% size:70% but I was like, "Duh, of course." 22:45.600 --> 22:48.266 align:left position:20% line:89% size:70% So, give us a basic-- 22:48.266 --> 22:49.300 align:left position:20% line:89% size:70% [SÁNCHEZ] Taco recipe. 22:49.300 --> 22:50.766 align:left position:10% line:89% size:80% [SMITH] A basic tip, something, 22:50.766 --> 22:52.300 align:left position:10% line:89% size:80% something that we should know, 22:52.300 --> 22:53.733 align:left position:10% line:83% size:80% something that we can take into the kitchen and go, 22:53.733 --> 22:55.600 align:left position:10% line:89% size:80% "Aarón Sánchez said do this 22:55.600 --> 22:57.966 align:left position:20% line:83% size:70% "and it transformed, in a very basic way, 22:57.966 --> 23:00.400 align:left position:20% line:83% size:70% "my ability to make a great taco, 23:00.400 --> 23:02.033 align:left position:20% line:83% size:70% "or great Mexican food, or anything." 23:02.033 --> 23:03.833 align:left position:10% line:83% size:80% [SÁNCHEZ] Oh my God, I could give you 25 of them, 23:03.833 --> 23:07.066 align:left position:10% line:83% size:80% but I'll give you one basic one that's, you know, 23:07.066 --> 23:08.300 align:left position:20% line:89% size:70% so if you cook a steak, 23:08.300 --> 23:10.966 align:left position:20% line:83% size:70% I know beef is king here in Texas, right? 23:10.966 --> 23:13.233 align:left position:10% line:89% size:80% You should always rest your meat 23:13.233 --> 23:16.333 align:left position:10% line:83% size:80% for the amount of time that you cooked it, right? 23:16.333 --> 23:18.733 align:left position:20% line:83% size:70% [SMITH] So an hour, rest it an hour. 23:18.733 --> 23:19.966 align:left position:30% line:83% size:60% Cook it an hour, rest it an hour. 23:19.966 --> 23:21.233 align:left position:20% line:83% size:70% [SÁNCHEZ] Maybe if you're doing a brisket, 23:21.233 --> 23:23.633 align:left position:20% line:83% size:70% but if you're cooking a 16-ounce New York strip 23:23.633 --> 23:26.833 align:left position:20% line:83% size:70% and you cook it for 8 minutes on each side, 23:26.833 --> 23:28.200 align:left position:20% line:89% size:70% you have to let it rest 23:28.200 --> 23:30.100 align:left position:20% line:83% size:70% for the same amount of time that you cooked it. 23:30.100 --> 23:31.466 align:left position:20% line:83% size:70% So 16 minutes, it will stay warm. 23:31.466 --> 23:32.766 align:left position:20% line:83% size:70% [SMITH] Why does that make a difference? 23:32.766 --> 23:34.000 align:left position:20% line:83% size:70% [SÁNCHEZ] Because what happens is, 23:34.000 --> 23:35.033 align:left position:20% line:83% size:70% all the juices go back inside the meat 23:35.033 --> 23:36.333 align:left position:20% line:89% size:70% and they don't run off. 23:36.333 --> 23:38.733 align:left position:20% line:83% size:70% And then also, take your steak out, 23:38.733 --> 23:43.433 align:left position:10% line:83% size:80% let it come to room temperature, any meat for that matter. 23:43.433 --> 23:45.900 align:left position:20% line:83% size:70% 'Cause you're taking it from 40 degrees 23:45.900 --> 23:48.000 align:left position:20% line:89% size:70% onto a hot grill at 500, 23:48.000 --> 23:49.933 align:left position:20% line:83% size:70% and you want that medium rare, right? 23:49.933 --> 23:51.433 align:left position:10% line:89% size:80% What's the inside gonna be? 23:51.433 --> 23:53.766 align:left position:10% line:83% size:80% Cold, so you want it to come to room temperature, 23:53.766 --> 23:55.666 align:left position:10% line:89% size:80% let those proteins relax, right? 23:55.666 --> 23:59.733 align:left position:10% line:83% size:80% Another one is that you can always put a little bit of oil 23:59.733 --> 24:02.733 align:left position:10% line:83% size:80% on the outside of your grilled meats, or chicken, or fish, 24:02.733 --> 24:05.966 align:left position:20% line:83% size:70% so that allows the seasoning to adhere, 24:05.966 --> 24:08.600 align:left position:20% line:83% size:70% 'cause you'll lose about 60% of seasoning 24:08.600 --> 24:12.633 align:left position:10% line:83% size:80% when you just throw it kind of willy nilly on your steak, 24:12.633 --> 24:13.866 align:left position:10% line:89% size:80% but the oil will allow it 24:13.866 --> 24:16.233 align:left position:20% line:83% size:70% to stick to the actual protein and adhere. 24:16.233 --> 24:17.300 align:left position:20% line:83% size:70% [SMITH] You make your own tortillas 24:17.300 --> 24:18.900 align:left position:10% line:89% size:80% at Johnny Sanchez, right? 24:18.900 --> 24:20.533 align:left position:10% line:89% size:80% [SÁNCHEZ] Of course, of course. 24:20.533 --> 24:22.000 align:left position:10% line:83% size:80% [SMITH] So for those of us that don't have the benefit 24:22.000 --> 24:23.800 align:left position:10% line:83% size:80% of being able to make our own tortillas at home, 24:23.800 --> 24:27.100 align:left position:10% line:83% size:80% what is your secret to getting tortillas in the right shape 24:27.100 --> 24:30.700 align:left position:10% line:83% size:80% to prepare tacos, or to be eaten in some other way, 24:30.700 --> 24:32.233 align:left position:10% line:89% size:80% outside of a restaurant kitchen? 24:32.233 --> 24:34.633 align:left position:10% line:83% size:80% [SÁNCHEZ] Well, flour or corn are two different animals, 24:34.633 --> 24:36.433 align:left position:20% line:83% size:70% but when you're talking about flour, 24:36.433 --> 24:37.633 align:left position:10% line:89% size:80% I mean corn for instance, 24:37.633 --> 24:39.200 align:left position:20% line:83% size:70% you want to use a little tortilla press, 24:39.200 --> 24:41.733 align:left position:20% line:83% size:70% make sure that you use like a scooper, 24:41.733 --> 24:45.633 align:left position:10% line:83% size:80% to make the masa, the dough, use an ice cream scooper, 24:45.633 --> 24:49.200 align:left position:10% line:83% size:80% and that way two ounce, you have the same consistent amount 24:49.200 --> 24:50.766 align:left position:10% line:89% size:80% of masa per the tortilla. 24:50.766 --> 24:53.300 align:left position:20% line:83% size:70% [SMITH] It's not as hard as the uninitiated, 24:53.300 --> 24:54.366 align:left position:10% line:89% size:80% the untrained might think. 24:54.366 --> 24:55.300 align:left position:10% line:89% size:80% [SÁNCHEZ] No, not at all. 24:55.300 --> 24:56.433 align:left position:10% line:89% size:80% [SMITH] And it's always better. 24:56.433 --> 24:57.666 align:left position:20% line:83% size:70% [SÁNCHEZ] Absolutely, everything 24:57.666 --> 24:59.100 align:left position:30% line:89% size:60% "hecho a mano" 24:59.100 --> 25:01.233 align:left position:10% line:83% size:80% or made by hand, is always more beautiful, no? 25:01.233 --> 25:03.733 align:left position:20% line:83% size:70% That's why grandma's food is always the best 25:03.733 --> 25:06.233 align:left position:20% line:83% size:70% 'cause grandmas are never in a rush, right? 25:06.233 --> 25:07.833 align:left position:20% line:83% size:70% [SMITH] She doesn't buy that stuff at the store, 25:07.833 --> 25:09.366 align:left position:10% line:89% size:80% she actually makes it at home. 25:09.366 --> 25:10.933 align:left position:10% line:83% size:80% [SÁNCHEZ] Yeah, do you ever see your grandmother move fast? 25:10.933 --> 25:11.866 align:left position:30% line:89% size:60% Not mine. 25:11.866 --> 25:12.666 align:left position:10% line:89% size:80% [SMITH] No, not mine, no. 25:12.666 --> 25:13.933 align:left position:20% line:89% size:70% (audience laughs) 25:13.933 --> 25:15.266 align:left position:20% line:83% size:70% [SÁNCHEZ] It's awesome, so that little beans 25:15.266 --> 25:16.800 align:left position:20% line:89% size:70% in that little pot 25:16.800 --> 25:19.600 align:left position:10% line:83% size:80% has all day to simmer, and percolate, and get happy, 25:19.600 --> 25:21.133 align:left position:20% line:89% size:70% that's what it's about. 25:21.133 --> 25:23.333 align:left position:10% line:83% size:80% [SMITH] Well, sadly, we have moved fast through our time. 25:23.333 --> 25:24.900 align:left position:20% line:83% size:70% I want to tell you, the book is great, 25:24.900 --> 25:26.166 align:left position:10% line:89% size:80% people should buy it, read it, 25:26.166 --> 25:27.933 align:left position:20% line:83% size:70% understand your story, take lessons from it, 25:27.933 --> 25:29.900 align:left position:20% line:83% size:70% but beyond that, you're a really nice guy. 25:29.900 --> 25:31.100 align:left position:10% line:89% size:80% And I appreciate the fact, 25:31.100 --> 25:32.533 align:left position:20% line:89% size:70% (audience applause) 25:32.533 --> 25:36.833 align:left position:10% line:83% size:80% I appreciate the fact that somebody who worked his way up, 25:36.833 --> 25:39.000 align:left position:20% line:83% size:70% became this famous guy, still seems 25:39.000 --> 25:41.533 align:left position:10% line:83% size:80% like the guy I would have met if he'd stayed in El Paso. 25:41.533 --> 25:43.466 align:left position:10% line:83% size:80% [SÁNCHEZ] Oh, thank you, that's a huge compliment. 25:43.466 --> 25:44.766 align:left position:20% line:83% size:70% [SMITH] It means a lot that you're still 25:44.766 --> 25:46.733 align:left position:20% line:83% size:70% kinda keeping it real, which is great. 25:46.733 --> 25:48.066 align:left position:20% line:83% size:70% Aarón Sánchez, thank you so much. 25:48.066 --> 25:49.000 align:left position:20% line:83% size:70% [SÁNCHEZ] Thank you for having me, you honor me. 25:49.000 --> 25:49.900 align:left position:10% line:89% size:80% [SMITH] Give him a big hand. 25:49.900 --> 25:52.000 align:left position:20% line:89% size:70% (audience applause) 25:52.000 --> 25:54.500 align:left position:10% line:83% size:80% [SMITH] We'd love to have you join us in the studio. 25:54.500 --> 25:59.466 align:left position:20% line:77% size:70% Visit our website at klru.org/overheard to find invitations 25:59.466 --> 26:02.800 align:left position:10% line:83% size:80% to interviews, Q and As with our audience and guests, 26:02.800 --> 26:05.666 align:left position:10% line:89% size:80% and an archive of past episodes. 26:05.666 --> 26:07.566 align:left position:20% line:83% size:70% [SÁNCHEZ] What culinary schools need to do 26:07.566 --> 26:09.266 align:left position:20% line:83% size:70% is they need to give you a base curriculum 26:09.266 --> 26:11.066 align:left position:20% line:83% size:70% to learn the basics like the stocks, 26:11.066 --> 26:12.833 align:left position:20% line:83% size:70% the sauces, knife work, etcetera, 26:12.833 --> 26:14.666 align:left position:20% line:83% size:70% and then you should be allowed to specialize 26:14.666 --> 26:18.233 align:left position:10% line:89% size:80% in your niche in the food world. 26:18.233 --> 26:19.733 align:left position:20% line:83% size:70% 'Cause now you can be a personal chef, 26:19.733 --> 26:22.266 align:left position:20% line:83% size:70% a food stylist, recipe developer, 26:22.266 --> 26:26.033 align:left position:10% line:83% size:80% you can be all these different people in the food world, 26:26.033 --> 26:28.266 align:left position:10% line:83% size:80% without having to work in a restaurant like I have. 26:28.266 --> 26:30.633 align:left position:10% line:83% size:80% [NARRATOR] Funding for Overheard with Evan Smith 26:30.633 --> 26:33.900 align:left position:20% line:83% size:70% is provided in part by Hillco Partners, 26:33.900 --> 26:36.633 align:left position:20% line:83% size:70% a Texas government affairs consultancy, 26:36.633 --> 26:38.333 align:left position:20% line:89% size:70% Claire and Carl Stuart, 26:38.333 --> 26:43.166 align:left position:10% line:83% size:80% and by Laura and John Beckworth, Hobby Family Foundation. 26:43.166 --> 26:45.666 align:left position:30% line:89% size:60% (flute notes)