WEBVTT

00:01.500 --> 00:03.033 align:left position:10% line:83% size:80%
[AUDIENCE MEMBER] How do you
feel about the predominance

00:03.033 --> 00:05.500 align:left position:20% line:89% size:70%
of competition shows

00:05.500 --> 00:07.633 align:left position:20% line:89% size:70%
versus Julia Child-style

00:07.633 --> 00:09.400 align:left position:20% line:83% size:70%
to go back in time
''cause, you know,

00:09.400 --> 00:10.733 align:left position:10% line:89% size:80%
from a personal standpoint,

00:10.733 --> 00:12.933 align:left position:20% line:83% size:70%
you learn more when
someone is demonstrating

00:12.933 --> 00:15.366 align:left position:20% line:83% size:70%
on how to do it
rather than competing.

00:15.366 --> 00:16.300 align:left position:10% line:89% size:80%
[EVAN SMITH] You know, I'll say,

00:16.300 --> 00:17.766 align:left position:10% line:89% size:80%
I will occasionally land on,

00:17.766 --> 00:20.266 align:left position:10% line:83% size:80%
what is the name of the woman
who's like a country chef,

00:20.266 --> 00:21.200 align:left position:30% line:89% size:60%
red hair?

00:21.200 --> 00:24.566 align:left position:20% line:89% size:70%
(audience murmuring)

00:24.566 --> 00:25.733 align:left position:10% line:89% size:80%
[AARÓN SÁNCHEZ] Ree Drummond,

00:25.733 --> 00:27.066 align:left position:20% line:83% size:70%
and then Trisha Yearwood
is the other one.

00:27.066 --> 00:28.466 align:left position:10% line:83% size:80%
[SMITH] Right, so
occasionally that show pops on

00:28.466 --> 00:29.266 align:left position:10% line:83% size:80%
and I'm like, I'm actually,
I'm learning, I mean

00:29.266 --> 00:30.233 align:left position:20% line:89% size:70%
you make a great point,

00:30.233 --> 00:32.066 align:left position:10% line:89% size:80%
those shows teach you a lot more

00:32.066 --> 00:33.600 align:left position:20% line:83% size:70%
than the competition
shows sometimes.

00:33.600 --> 00:35.700 align:left position:10% line:83% size:80%
[SÁNCHEZ] Yeah, what, those are
what you call the dump stir,

00:35.700 --> 00:37.866 align:left position:10% line:83% size:80%
dump and stir shows 'cause
everything's being--

00:37.866 --> 00:39.233 align:left position:20% line:83% size:70%
[SMITH] Not the dumpster
shows (crowd laughing)

00:39.233 --> 00:40.533 align:left position:10% line:83% size:80%
[SÁNCHEZ] No no no no, I know,
[SMITH] Right.

00:40.533 --> 00:41.500 align:left position:20% line:83% size:70%
[SÁNCHEZ] I said
that really quickly.

00:41.500 --> 00:42.333 align:left position:10% line:89% size:80%
Thank you for correcting me.

00:42.333 --> 00:43.366 align:left position:20% line:89% size:70%
[SMITH] Dump and stir.

00:43.366 --> 00:44.200 align:left position:10% line:89% size:80%
[SÁNCHEZ] But you dump and stir,

00:44.200 --> 00:45.166 align:left position:20% line:89% size:70%
those are called.

00:45.166 --> 00:46.700 align:left position:10% line:89% size:80%
But it's very interesting

00:46.700 --> 00:47.266 align:left position:10% line:83% size:80%
'cause one of the things
I learned on Food Network

00:47.266 --> 00:49.133 align:left position:40% line:89% size:50%
is that

00:49.133 --> 00:50.466 align:left position:10% line:89% size:80%
people at home wanna learn

00:50.466 --> 00:52.700 align:left position:20% line:83% size:70%
from women when it comes
to cooking like that.

00:52.700 --> 00:54.066 align:left position:10% line:89% size:80%
They don't wanna learn from men.

00:54.066 --> 00:55.366 align:left position:30% line:89% size:60%
[SMITH] Really?

00:55.366 --> 00:56.333 align:left position:20% line:83% size:70%
[SÁNCHEZ] So if I
have a show that

00:56.333 --> 00:58.233 align:left position:10% line:89% size:80%
does that dump, stir and cook

00:58.233 --> 01:00.833 align:left position:10% line:83% size:80%
chances are that the
audiences don't want to learn

01:00.833 --> 01:02.333 align:left position:10% line:89% size:80%
from a man. They just feel,

01:02.333 --> 01:03.933 align:left position:20% line:83% size:70%
have more confidence
from a woman.

01:03.933 --> 01:06.566 align:left position:20% line:77% size:70%
[SMITH] Is it because
the audience is more
apt to be female

01:06.566 --> 01:08.100 align:left position:10% line:89% size:80%
than male of those shows?

01:08.100 --> 01:09.900 align:left position:10% line:83% size:80%
[SÁNCHEZ] Probably, probably
yeah, they skew like if

01:09.900 --> 01:11.433 align:left position:10% line:89% size:80%
always tell you like what we,

01:11.433 --> 01:15.966 align:left position:10% line:83% size:80%
as TV people we love the 18
to 49 demographic of women.

01:15.966 --> 01:17.500 align:left position:30% line:89% size:60%
[SMITH] Right.

01:17.500 --> 01:19.000 align:left position:10% line:83% size:80%
[SÁNCHEZ] That is like the
one that gives you longevity.

01:19.000 --> 01:21.533 align:left position:10% line:83% size:80%
Women give you longevity no
matter what. (crowd laughing)

01:21.533 --> 01:23.633 align:left position:10% line:89% size:80%
But that's, you know, that's--

01:23.633 --> 01:25.766 align:left position:10% line:83% size:80%
[SMITH] You did that very well
there. [SÁNCHEZ] Thank you.

01:25.766 --> 01:27.166 align:left position:20% line:89% size:70%
[SMITH] Good. Ma'am?

01:27.166 --> 01:28.633 align:left position:10% line:83% size:80%
[AUDIENCE MEMBER] Hi
Aarón, I would like to know

01:28.633 --> 01:33.366 align:left position:10% line:83% size:80%
what is the favorite food and
the name of the restaurant

01:33.366 --> 01:35.400 align:left position:20% line:83% size:70%
of where you've eaten
that favorite food?

01:35.400 --> 01:36.900 align:left position:10% line:83% size:80%
[SMITH] Oh, that's a
great, that's a great idea,

01:36.900 --> 01:39.033 align:left position:10% line:83% size:80%
like where does the famous
chef like to go out to eat?

01:39.033 --> 01:40.566 align:left position:20% line:83% size:70%
[AUDIENCE MEMBER] Yes.
[SÁNCHEZ] Oh yeah.

01:40.566 --> 01:43.666 align:left position:10% line:83% size:80%
[AUDIENCE MEMBER] --or would
you even share least favorite?

01:43.666 --> 01:45.933 align:left position:20% line:83% size:70%
[SÁNCHEZ] No, I
wouldn't say that

01:45.933 --> 01:47.400 align:left position:10% line:89% size:80%
but I just think what I like to,

01:47.400 --> 01:49.200 align:left position:20% line:83% size:70%
I mean, for instance,
I eat every other food

01:49.200 --> 01:51.000 align:left position:20% line:83% size:70%
except Mexican
food when I go out.

01:51.000 --> 01:53.700 align:left position:20% line:83% size:70%
Very seldomly, 'cause I
eat Mexican food at home

01:53.700 --> 01:55.100 align:left position:10% line:89% size:80%
or when my family cooks it.

01:55.100 --> 01:56.366 align:left position:30% line:89% size:60%
[SMITH] Right.

01:56.366 --> 01:57.333 align:left position:20% line:83% size:70%
[SÁNCHEZ] But, if
we're talking Austin,

01:57.333 --> 01:59.333 align:left position:10% line:89% size:80%
I could eat Uchi every day.

01:59.333 --> 02:01.500 align:left position:20% line:83% size:70%
I love Uchiko, I
love those flavors,

02:01.500 --> 02:03.366 align:left position:20% line:83% size:70%
something that's
completely foreign

02:03.366 --> 02:04.300 align:left position:10% line:89% size:80%
and a departure from where--

02:04.300 --> 02:05.766 align:left position:10% line:89% size:80%
[SMITH] So you come here enough

02:05.766 --> 02:06.700 align:left position:10% line:83% size:80%
that you feel like you
know the restaurants here,

02:06.700 --> 02:08.200 align:left position:10% line:89% size:80%
you know the restaurant culture?

02:08.200 --> 02:09.866 align:left position:10% line:83% size:80%
[SÁNCHEZ] Absolutely, I think
Austin is one of the most,

02:09.866 --> 02:13.933 align:left position:20% line:83% size:70%
it's the best food
city, I think, in Texas.

02:13.933 --> 02:15.600 align:left position:10% line:83% size:80%
I'm gonna get a lotta crap for
that but it's true, I mean.

02:15.600 --> 02:16.700 align:left position:20% line:89% size:70%
(audience clapping)

02:16.700 --> 02:18.166 align:left position:20% line:89% size:70%
[SMITH] Right, exactly.

02:18.166 --> 02:19.866 align:left position:10% line:83% size:80%
Yes, everybody everybody in
Lubbock is gonna be really upset

02:19.866 --> 02:21.166 align:left position:10% line:89% size:80%
to hear you say that, right?

02:21.166 --> 02:22.633 align:left position:20% line:83% size:70%
[SÁNCHEZ] (laughing)
Exactly, exactly.

02:22.633 --> 02:23.566 align:left position:10% line:83% size:80%
[SMITH] Lubbock, where
high cuisine at the moment

02:23.566 --> 02:24.433 align:left position:10% line:89% size:80%
is a Torchy's opened, right?

02:24.433 --> 02:25.766 align:left position:20% line:89% size:70%
[SÁNCHEZ] Yeah, exactly.

02:25.766 --> 02:27.266 align:left position:30% line:89% size:60%
[SMITH] Yeah.

02:27.266 --> 02:28.733 align:left position:10% line:83% size:80%
[AUDIENCE MEMBER] Hi, Chef.
[SÁNCHEZ] How are you?

02:28.733 --> 02:29.933 align:left position:10% line:83% size:80%
[AUDIENCE MEMBER] What
was your biggest obstacle

02:29.933 --> 02:32.800 align:left position:20% line:83% size:70%
as a young chef and how
did you overcome it?

02:32.800 --> 02:35.866 align:left position:20% line:83% size:70%
[SÁNCHEZ] Yeah, I think
my biggest obstacle was

02:35.866 --> 02:39.600 align:left position:20% line:83% size:70%
you know, figuring out
what my own style was

02:39.600 --> 02:41.633 align:left position:20% line:83% size:70%
and making sure that
I didn't regurgitate

02:41.633 --> 02:43.833 align:left position:20% line:89% size:70%
my mentors' teachings.

02:43.833 --> 02:46.133 align:left position:20% line:83% size:70%
That was a really
big struggle for me.

02:46.133 --> 02:48.266 align:left position:10% line:83% size:80%
Like there was a great
chef named Charlie Trotter

02:48.266 --> 02:49.800 align:left position:30% line:89% size:60%
[SMITH] Yeah.

02:49.800 --> 02:51.100 align:left position:10% line:83% size:80%
[SÁNCHEZ] And Charlie
Trotter you always knew--

02:51.100 --> 02:52.400 align:left position:20% line:83% size:70%
[SMITH] That a big
New York guy, right?

02:52.400 --> 02:53.966 align:left position:20% line:83% size:70%
[SÁNCHEZ] Yeah,
no he was Chicago.

02:53.966 --> 02:55.000 align:left position:10% line:83% size:80%
[SMITH] Oh Chicago, pardon
me, Chicago there, right.

02:55.000 --> 02:56.133 align:left position:10% line:89% size:80%
[SÁNCHEZ] And he was a guy

02:56.133 --> 02:57.700 align:left position:20% line:83% size:70%
that he had a
particular plating style

02:57.700 --> 02:59.133 align:left position:10% line:83% size:80%
and every time one of his
chefs opened a restaurant

02:59.133 --> 03:00.666 align:left position:20% line:83% size:70%
you knew he had
worked for Charlie

03:00.666 --> 03:02.133 align:left position:10% line:89% size:80%
'cause he had this one style.

03:02.133 --> 03:04.033 align:left position:10% line:83% size:80%
So developing my own style
was one of the hardest things

03:04.033 --> 03:05.533 align:left position:20% line:89% size:70%
I had to figure out.

03:05.533 --> 03:06.466 align:left position:10% line:83% size:80%
[SMITH] And at what point
in your career did you feel

03:06.466 --> 03:07.866 align:left position:10% line:89% size:80%
like you had your own style?

03:07.866 --> 03:09.100 align:left position:20% line:89% size:70%
[SÁNCHEZ] Oof, it took,

03:09.100 --> 03:11.733 align:left position:20% line:83% size:70%
it took ten years of
actually doing it,

03:11.733 --> 03:16.366 align:left position:10% line:83% size:80%
owning restaurants, by the way,
to figure it out, you know?

03:16.366 --> 03:17.566 align:left position:20% line:83% size:70%
[AUDIENCE MEMBER] And I
have another question.

03:17.566 --> 03:19.633 align:left position:20% line:83% size:70%
[SÁNCHEZ] Yeah, sure go.
[SMITH] Quickly.

03:19.633 --> 03:21.400 align:left position:20% line:83% size:70%
[AUDIENCE MEMBER] I
recently started working

03:21.400 --> 03:22.866 align:left position:20% line:89% size:70%
at a Mexican restaurant.

03:22.866 --> 03:25.466 align:left position:10% line:83% size:80%
Being Latina, I've never
really cooked Mexican food.

03:25.466 --> 03:28.400 align:left position:10% line:83% size:80%
What's your biggest advice
being in a Mexican restaurant?

03:28.400 --> 03:30.166 align:left position:20% line:83% size:70%
[SÁNCHEZ] Go travel
to Mexico, go travel.

03:30.166 --> 03:32.500 align:left position:20% line:83% size:70%
Go to the markets, go to
a small village and say,

03:32.500 --> 03:34.133 align:left position:10% line:89% size:80%
"Who's the best cook in town?"

03:34.133 --> 03:36.666 align:left position:10% line:83% size:80%
Make yourself available and
help her make tortillas,

03:36.666 --> 03:38.966 align:left position:10% line:83% size:80%
and make the stew or grind the
chiles or whatever it takes.

03:38.966 --> 03:40.200 align:left position:30% line:89% size:60%
[SMITH] Yeah.

03:40.200 --> 03:41.733 align:left position:20% line:83% size:70%
[AUDIENCE MEMBER]
Thank you, Chef.

03:41.733 --> 03:43.233 align:left position:10% line:83% size:80%
[SMITH] Are you seeing more
interior Mexican influences

03:43.233 --> 03:45.200 align:left position:10% line:89% size:80%
in American Mexican restaurants?

03:45.200 --> 03:47.066 align:left position:20% line:83% size:70%
[SÁNCHEZ] I think
the regionality

03:47.066 --> 03:48.700 align:left position:20% line:89% size:70%
is at the all-time high.

03:48.700 --> 03:52.566 align:left position:20% line:77% size:70%
Now, restaurants
are specializing on
particular regions

03:52.566 --> 03:53.433 align:left position:30% line:89% size:60%
of Mexico.

03:53.433 --> 03:54.766 align:left position:20% line:89% size:70%
[SMITH] That's a new--

03:54.766 --> 03:56.166 align:left position:20% line:83% size:70%
[SÁNCHEZ] That's
huge for us, yeah.

03:56.166 --> 03:57.766 align:left position:30% line:83% size:60%
[SMITH] Hi.
[SÁNCHEZ] Ma'am.

03:57.766 --> 03:58.733 align:left position:20% line:83% size:70%
[AUDIENCE MEMBER]
In your opinion,

03:58.733 --> 04:00.100 align:left position:10% line:89% size:80%
how imperative do you think

04:00.100 --> 04:02.233 align:left position:20% line:83% size:70%
culinary school is
for a young chef?

04:02.233 --> 04:04.700 align:left position:10% line:83% size:80%
[SMITH] Great question.
[SÁNCHEZ] Great question!

04:04.700 --> 04:07.766 align:left position:20% line:83% size:70%
Here's the deal, I don't
like how much it cost.

04:07.766 --> 04:09.100 align:left position:20% line:89% size:70%
(audience laughing)

04:09.100 --> 04:13.066 align:left position:10% line:83% size:80%
I send my kids, my
scholarship recipients to ICC

04:13.066 --> 04:14.833 align:left position:20% line:89% size:70%
in New York City.

04:14.833 --> 04:17.633 align:left position:20% line:83% size:70%
It takes $60,000 for
me to send one kid

04:17.633 --> 04:19.066 align:left position:20% line:89% size:70%
for an 11-month program.

04:19.066 --> 04:21.433 align:left position:10% line:89% size:80%
But granted, I put them up.

04:21.433 --> 04:22.700 align:left position:20% line:83% size:70%
[SMITH] Right, you're
paying everything.

04:22.700 --> 04:23.900 align:left position:20% line:83% size:70%
[SÁNCHEZ] Yeah, I'm
doing the whole thing,

04:23.900 --> 04:25.700 align:left position:20% line:89% size:70%
so it's expensive.

04:25.700 --> 04:28.633 align:left position:10% line:83% size:80%
And I think what needs to
happen for culinary schools is,

04:28.633 --> 04:30.400 align:left position:20% line:83% size:70%
first of all, I
think it's necessary.

04:30.400 --> 04:32.266 align:left position:10% line:83% size:80%
[SMITH] So if you had
unlimited money (Aarón chuckles)

04:32.266 --> 04:33.666 align:left position:10% line:89% size:80%
and you had the choice, no no,

04:33.666 --> 04:35.133 align:left position:10% line:83% size:80%
but if somebody had unlimited
money and they wanted,

04:35.133 --> 04:36.233 align:left position:30% line:83% size:60%
this is a really
important thing.

04:36.233 --> 04:37.400 align:left position:30% line:89% size:60%
[SÁNCHEZ] Yeah.

04:37.400 --> 04:38.666 align:left position:20% line:83% size:70%
[SMITH] So if the
money wasn't the issue,

04:38.666 --> 04:39.633 align:left position:20% line:83% size:70%
take that off the table
there's value in going.

04:39.633 --> 04:40.800 align:left position:10% line:89% size:80%
[SÁNCHEZ] I think there's value

04:40.800 --> 04:42.000 align:left position:20% line:83% size:70%
in going if you
don't have the money.

04:42.000 --> 04:43.233 align:left position:20% line:83% size:70%
I just don't like
people going into debt

04:43.233 --> 04:44.966 align:left position:20% line:83% size:70%
to doing the business
where you gonna come out

04:44.966 --> 04:47.466 align:left position:20% line:83% size:70%
and you gonna make
$40,000 a year.

04:47.466 --> 04:50.333 align:left position:20% line:83% size:70%
I think it's unfair for,
to set that expectation.

04:50.333 --> 04:52.933 align:left position:10% line:83% size:80%
But I do think what
culinary schools need to do

04:52.933 --> 04:54.666 align:left position:20% line:83% size:70%
is they need to give
you a base curriculum

04:54.666 --> 04:56.966 align:left position:20% line:83% size:70%
to learn the basics like
the stocks, the sauces,

04:56.966 --> 04:58.233 align:left position:20% line:89% size:70%
knife work, et cetera.

04:58.233 --> 05:00.133 align:left position:20% line:83% size:70%
And then you should be
allowed to specialize

05:00.133 --> 05:03.500 align:left position:20% line:83% size:70%
in your niche of food,
of the food world.

05:03.500 --> 05:05.100 align:left position:20% line:83% size:70%
'Cause now you can
be a personal chef,

05:05.100 --> 05:07.633 align:left position:20% line:83% size:70%
a food stylist,
recipe developer.

05:07.633 --> 05:11.433 align:left position:10% line:83% size:80%
You can be all these different
people in the food world

05:11.433 --> 05:13.800 align:left position:10% line:83% size:80%
without having to work in
a restaurant like I have.

05:13.800 --> 05:15.900 align:left position:10% line:83% size:80%
'Cause chances are, young
people going to restaurants

05:15.900 --> 05:18.533 align:left position:10% line:83% size:80%
they hate it, they have
somebody screaming at them

05:18.533 --> 05:21.433 align:left position:10% line:83% size:80%
the hours are too long, they
don't make enough money,

05:21.433 --> 05:23.433 align:left position:10% line:83% size:80%
and then their love of
food goes by the wayside.

05:23.433 --> 05:24.400 align:left position:30% line:89% size:60%
[SMITH] Yeah.

05:24.400 --> 05:25.633 align:left position:10% line:89% size:80%
[SÁNCHEZ] Cultivate that,

05:25.633 --> 05:27.100 align:left position:20% line:83% size:70%
I think culinary schools
need to be more honest

05:27.100 --> 05:28.666 align:left position:20% line:83% size:70%
about all these
different directions

05:28.666 --> 05:30.233 align:left position:20% line:83% size:70%
of the food world
you can go into.

05:30.233 --> 05:31.900 align:left position:10% line:83% size:80%
[SMITH] Good, thank you
[SÁNCHEZ] Yeah, thank you.

05:31.900 --> 05:34.166 align:left position:10% line:89% size:80%
[SMITH] Last question. Hi.

05:34.166 --> 05:36.866 align:left position:20% line:83% size:70%
[AUDIENCE MEMBER] Hi.
My original question

05:36.866 --> 05:38.266 align:left position:20% line:89% size:70%
was similar to hers

05:38.266 --> 05:42.700 align:left position:10% line:83% size:80%
in that I work for a
culinary department locally

05:42.700 --> 05:45.533 align:left position:20% line:83% size:70%
and we find that
there's huge pressure,

05:45.533 --> 05:48.733 align:left position:10% line:83% size:80%
huge pressure from the
industry for the students

05:48.733 --> 05:51.833 align:left position:10% line:83% size:80%
not to complete a program.
[SMITH] That's interesting.

05:51.833 --> 05:54.900 align:left position:10% line:83% size:80%
[AUDIENCE MEMBER] And just
whether it's their hours

05:54.900 --> 05:57.633 align:left position:20% line:83% size:70%
and you know they
need the money or

05:57.633 --> 05:59.600 align:left position:20% line:83% size:70%
so how could I speak
to the industry

05:59.600 --> 06:02.266 align:left position:20% line:83% size:70%
and what could I ask
the industry, you know,

06:02.266 --> 06:04.133 align:left position:20% line:83% size:70%
how do I build
partnerships in that?

06:04.133 --> 06:05.566 align:left position:20% line:83% size:70%
[SÁNCHEZ] That's
a great question.

06:05.566 --> 06:07.333 align:left position:10% line:83% size:80%
I think the best thing that's
happened, to be honest,

06:07.333 --> 06:09.866 align:left position:20% line:83% size:70%
I think is that now
internships are paid

06:09.866 --> 06:12.333 align:left position:10% line:83% size:80%
which I think has to happen.
[SMITH] Right.

06:12.333 --> 06:14.666 align:left position:20% line:83% size:70%
[SÁNCHEZ] 'Cause that
creates an opportunity

06:14.666 --> 06:17.033 align:left position:10% line:89% size:80%
for abuse of people's time.

06:17.033 --> 06:18.166 align:left position:20% line:83% size:70%
[SMITH] The only
people who can afford

06:18.166 --> 06:19.733 align:left position:20% line:83% size:70%
to take unpaid
internships are often

06:19.733 --> 06:20.966 align:left position:10% line:89% size:80%
upper middle class white kids.

06:20.966 --> 06:22.433 align:left position:20% line:89% size:70%
[SÁNCHEZ] Yeah, exactly.

06:22.433 --> 06:23.966 align:left position:10% line:83% size:80%
[SMITH] You're doing it wrong
if that's the only source

06:23.966 --> 06:25.966 align:left position:10% line:83% size:80%
of unpaid labor you know,
of labor you have, right?

06:25.966 --> 06:27.633 align:left position:10% line:83% size:80%
[SÁNCHEZ] Absolutely, and I
just think that's incorrect

06:27.633 --> 06:31.133 align:left position:20% line:83% size:70%
and I think what ends
up happening is I think

06:31.133 --> 06:32.600 align:left position:10% line:89% size:80%
you have these people, you know,

06:32.600 --> 06:34.533 align:left position:10% line:83% size:80%
young kids going into our
restaurants to do internships,

06:34.533 --> 06:38.333 align:left position:10% line:83% size:80%
for instance, and I think
they just wanna collect names

06:38.333 --> 06:40.933 align:left position:10% line:83% size:80%
so they wanna be, "Oh, I
worked for Aarón Sánchez."

06:40.933 --> 06:43.066 align:left position:10% line:83% size:80%
And then what ends up happening
is that the industry people

06:43.066 --> 06:46.100 align:left position:10% line:83% size:80%
get scorned 'cause then now
these kids are going around

06:46.100 --> 06:47.466 align:left position:20% line:83% size:70%
saying that they
really worked for us

06:47.466 --> 06:48.733 align:left position:10% line:89% size:80%
when in essence all you did

06:48.733 --> 06:51.333 align:left position:20% line:83% size:70%
was just do a two
month internship.

06:51.333 --> 06:52.866 align:left position:10% line:89% size:80%
[AUDIENCE MEMBER] STAJ-ing?

06:52.866 --> 06:54.166 align:left position:10% line:83% size:80%
[SÁNCHEZ] Yes, STAJ-ing,
and then now all of a sudden

06:54.166 --> 06:55.633 align:left position:20% line:89% size:70%
you "worked for me."

06:55.633 --> 06:57.333 align:left position:10% line:89% size:80%
So I think it goes both sides.

06:57.333 --> 06:58.933 align:left position:10% line:83% size:80%
I think what needs to
happen is there needs to be

06:58.933 --> 07:01.733 align:left position:10% line:83% size:80%
a better dialogue from the
schools and the instructors

07:01.733 --> 07:04.566 align:left position:20% line:83% size:70%
and the people that
are doing the career,

07:04.566 --> 07:08.133 align:left position:10% line:83% size:80%
the career advancement
and stay in touch with us.

07:08.133 --> 07:10.533 align:left position:20% line:83% size:70%
You know, 'cause we
always need good cooks,

07:10.533 --> 07:12.100 align:left position:10% line:89% size:80%
and we always need young people

07:12.100 --> 07:13.666 align:left position:10% line:89% size:80%
that are excited about food.

07:13.666 --> 07:15.166 align:left position:20% line:83% size:70%
[SMITH] Is there a
workforce shortage

07:15.166 --> 07:16.166 align:left position:10% line:89% size:80%
in the restaurant business?

07:16.166 --> 07:18.466 align:left position:10% line:89% size:80%
[SÁNCHEZ] Oh absolutely, 100%.

07:18.466 --> 07:20.800 align:left position:20% line:83% size:70%
And you know, a lot
of it has to do with

07:20.800 --> 07:23.266 align:left position:20% line:83% size:70%
we're regulating
people's nationalities

07:23.266 --> 07:25.333 align:left position:10% line:83% size:80%
and making sure that
everything's on the up and up

07:25.333 --> 07:27.666 align:left position:10% line:83% size:80%
and that has a huge effect,
you know what I mean?

07:27.666 --> 07:28.633 align:left position:30% line:89% size:60%
[SMITH] Yeah.

07:28.633 --> 07:31.000 align:left position:20% line:89% size:70%
[SÁNCHEZ] You know so,

07:31.000 --> 07:32.400 align:left position:20% line:83% size:70%
that could turn into a
political conversation.

07:32.400 --> 07:33.933 align:left position:10% line:83% size:80%
[SMITH] Oh, I'd say,
everything is about politics

07:33.933 --> 07:35.266 align:left position:10% line:83% size:80%
[SÁNCHEZ] Yeah yeah yeah
we don't have to get there.

07:35.266 --> 07:36.533 align:left position:20% line:89% size:70%
But it's like, you know,

07:36.533 --> 07:38.133 align:left position:20% line:83% size:70%
I just think there needs
to be a better dialogue

07:38.133 --> 07:41.766 align:left position:10% line:83% size:80%
between the leaders at
culinary schools to the chefs.

07:41.766 --> 07:43.033 align:left position:10% line:83% size:80%
[SMITH] Thank you. Okay,
so we're about to end.

07:43.033 --> 07:45.333 align:left position:20% line:83% size:70%
I want to ask one last
question of our guest.

07:45.333 --> 07:47.233 align:left position:20% line:83% size:70%
So you go back to El
Paso from time to time?

07:47.233 --> 07:48.766 align:left position:10% line:83% size:80%
[SÁNCHEZ] Yeah, of
course, I was just there.

07:48.766 --> 07:50.500 align:left position:10% line:83% size:80%
[SMITH] Okay, where do you
eat when you're in El Paso?

07:50.500 --> 07:51.733 align:left position:20% line:89% size:70%
[SÁNCHEZ] Oh my Lord!

07:51.733 --> 07:54.800 align:left position:20% line:83% size:70%
I go to Chope's
to have gorditas.

07:54.800 --> 07:59.166 align:left position:10% line:83% size:80%
I go to Chico's Tacos to
have my guilty fast food,

07:59.166 --> 08:01.366 align:left position:10% line:83% size:80%
which is the most, have you
ever had a Chico's Tacos?

08:01.366 --> 08:04.233 align:left position:20% line:83% size:70%
It's literally two
flautas submerged

08:04.233 --> 08:06.933 align:left position:10% line:89% size:80%
in this murky tomato cheap sauce

08:06.933 --> 08:09.733 align:left position:10% line:89% size:80%
with even cheaper cheese, and--

08:09.733 --> 08:11.000 align:left position:10% line:89% size:80%
[SMITH] You're slumming.

08:11.000 --> 08:12.233 align:left position:20% line:83% size:70%
[SÁNCHEZ] Yeah,
somehow it works.

08:12.233 --> 08:13.700 align:left position:10% line:89% size:80%
[SMITH] Yeah. (chuckling)

08:13.700 --> 08:15.166 align:left position:10% line:83% size:80%
[SÁNCHEZ] And then I
remember I did a show where,

08:15.166 --> 08:18.033 align:left position:10% line:83% size:80%
"Taco Trip," where I went
and saw how it's made

08:18.033 --> 08:19.466 align:left position:10% line:89% size:80%
and I wish I never did it.

08:19.466 --> 08:20.866 align:left position:10% line:83% size:80%
[SMITH] Never seen it,
exactly. Too much information.

08:20.866 --> 08:22.333 align:left position:20% line:83% size:70%
[SÁNCHEZ] Yeah
yeah yeah! Exactly!

08:22.333 --> 08:23.466 align:left position:10% line:83% size:80%
[SMITH] All right give
Aarón Sánchez a big hand,

08:23.466 --> 08:24.400 align:left position:20% line:89% size:70%
thank you all very much.

08:24.400 --> 08:29.233 align:left position:10% line:89% size:80%
(Audience clapping and cheering)