José Andrés Eats His Last Meal

Channel: Mythical Kitchen

YouTube Video ID: XM6fwb_51hc

Transcript

I am chef Jose Andres and this is my
last meal. [bell]
Every person has exactly two things in
common. We all got to eat and we're all
going to die. Today's guest is a
worldrenowned chef, restorator, author,
and television host. He was nominated
for a Nobel Peace Prize for his work
founding World Central Kitchen where
they fed more than 500 million meals to
people affected by natural disasters and
war. His newest book, Spain, My Way, is
out now. and he once answered the
question, "Do fish eat canalones?" Jose
Andre, welcome to the show. [laughter]
>> Thank you very much. Super happy to be
here.
>> You maybe are the only chef who's ever
fed canalones to fish. You're 18 years
old. You just taken over the kitchen at
Lanoui in Roses.
>> Wow.
>> And you had a big catering order for
Canalones. Yeah.
>> And you were rushing and you dropped
them into the live seafood tank.
>> If I were you, I would have quit cooking
right there. I guess that's what
separates you and I though. It was very
big. I mean it's um uh this was a very
long big tray. I had to put it in the
salamander kind of twice.
>> Spin it around.
>> Spin it around and Okay. Everything is
perfect. Obviously the pen is kind of
hot. I have, you know, two kitchen racks
and
>> but it's long.
>> Yeah. In the restaurant, they had these
kind of uh revolving doors, the two side
doors that open right and left and and
the waiters use the right side to go in,
the left side to go out. And so the
restaurant kitchen traffic close.
I'm going through, but I kind of try to
move both because very narrow use one.
Um I kind of I get the weather. Do you
you need help? No, I can handle it.
Yeah, I could handle it until my foot
that was holding kind of the door, the
tray that was very long behind me.
>> I kind of trying to I had to rush. I
knew it. I had to do two steps to make
sure that the door that follows behind.
You don't want to be caught in this
moment. A waiter passes in front of me.
I have to stop because if not, he hit
him. What happened? The door is doing
what the door does. Physics. our
physics. He's coming from behind. It
hits in the back of the tray. It's kind
of hot. I kind of lose control
in the big aquarium
with the linenas, the stripe bus.
Um the lobsters
in contact with the water, the trade has
this kind of submering going down. The
water began getting cloudy. The fish
began jumping in the air, the canalon
coming out of the mouth of this strip
bus [laughter]
and everybody looking at [snorts] me in
the dining room and I'm like, "Oh my
god." But you know, was a lesson
learned. Um uh sometimes if somebody
offers you help uh be humble and say yes
because probably it'll be easier
>> because with help maybe sometimes you
will achieve more things. But my god,
that that story that story looked like
an almond movie very much. [music]
>> Yeah. Yeah. Yeah. Chef, thank you so
much for joining me, man. I'm I'm so
pleased.
>> Thank you for having me.
>> Of course. Have you thought about your
last meal before? [snorts]
>> Uh yeah. You know, they ask you the
question sometimes. Uh but this one was
was very deep because you gave time to
think about it and you didn't want a
dish, you wanted a banquet.
>> Yeah. Uh because if you know that's your
last meal, everybody should get a bank
entire banquet.
>> I agree entirely. Did Did anything
surprise you? Were there any memories
that got brought up that you didn't
expect?
>> Well, in a way, I don't know if you want
to recreate the flavors of the past that
are [clears throat] close to you.
>> Yeah.
>> Actually, you want to eat something you
never ate before. Uh for some reason, I
went with things of the past versus the
few things maybe I never eaten before.
But usually if I've not eaten them
before is because I don't know about
them because probably I will already
travel.
>> Like a pizza Lunchables.
>> Yeah.
>> Yeah. Something like that. [laughter]
>> Yeah.
>> But yeah, I chose things that you know I
would say I would like to try this one
last time.
>> Yeah. How often do you think about death
and mortality in general?
>> Well, I guess that uh as you get older
more and more, right? When you were
young, uh, you think that you have the
entire world around ahead of you and
>> you realize as you get older that in my
case, you began realizing when you began
losing family members.
>> Mhm.
>> But I remember probably the first person
um my grandmother in a way for me was
was a a good thing in the sense of the
celebration that happened celebrating my
grandma.
>> Yeah. and all the good things of her
life and my cousins getting together and
everybody remembering all the good
moments we had.
>> Yeah. uh which is I think better than
just feeling terribly bad because the
person passed away but it's kind of
feeling good because all the legacy the
person is living
>> celebrating life versus mourning death
>> which I think is the way I try to cope
with with this as things keep moving you
you realize that you lose um people that
you're more aware that they are close to
you or important to you even people you
don't know that you say man that person
>> in the distance was important no Yeah,
>> boards and drag we've been in many
emergencies we lost.
>> Yeah. 17 members uh some of them people
I work with like saw me person I adore a
person I respect a person that was so
important and that's something like for
me was very hard because obviously in
more ways than one I said I I I feel the
responsibility on my shoulders
>> because I created organization and
>> sure
>> and and we go to places that are
complicated from hurricanes I believe we
began going to places like u uh Ukraine
or Gaza and Yeah.
>> And and there they are used to try to
bring some hope and
>> to people that sometimes have known.
>> It seems maybe overly simplistic, but I
think the only thing you get at the end
of the of your life to take the measure
of your life is maybe have you created
more good in the world than bad? Have
you created more calm than mayhem?
You're certainly somebody who is heavily
tipped on the scales of creating more
calm and more good than mayhem. And I'm
excited to celebrate that. [bell]
Chef Andreas, for the first course of
your final meal, we have a selection of
tapas from Spain. We have the tortilla
despanola. We have the Spanish tuna with
the paam tomakat or pancon tomate. Uh we
have the nosia with the fog pate. Then
crocettas. And then this you did not
request. However, [music]
this has been a big part of my life is
the pon with a little bit of cholina
that my brother, this is his personal
pon that he and I have put to use many,
many times. There's even a little chip
in it. You can see how well born it is.
I promise no glass.
>> Yeah, but you got wrong because this is
one of the biggest holes I've seen in
Aparon in the history. That means that
the amount of liquid that goes through
your throat every second this is in the
air is exponential. [music]
>> Well, which one?
>> This is a clear and present danger
against humanity. And I think we should
put it to use right now.
>> You know, it's one of my favorite
things. Uh this is Catalan. It's called
a purau in Catalan Pon. Usually you can
put Cava, the sparkling Catalan wine.
You can put beer beer with lemon.
>> And and this is the way you do it.
>> It is such a big port on the hole.
Bravo, [laughter] cho.
I just had a dire glass. [laughter]
>> Okay, I want to see you do it now.
>> Okay. Okay, you want to start?
>> Wow. But this is a great party
celebration,
family celebration.
Um, you keep it cold, [music] you keep
passing, you keep refilling only one.
You don't need glasses. Just you keep
passing the pon.
>> That's great.
>> Um,
>> have they thought about calling it a
wine bong?
>> Uh, that's a good one. [laughter]
Um the the first thing I'm going to say
the be before even the look because I
was smelling before I could see the
food. The smell of everything I'm
smelling in [music] this place just was
an amazing uh familiar good feeling a
smell. So you are doing something right
because the smells themselves
>> Yeah.
>> are are great smells. [music]
We all have memories of childhood of
smells. I have uh childhood smells the
the red peppers being baked in the oven
in my house. My mom uh making tortilla
or making crocettas, the smell of
bashame, but the smells to me is
something like also because I love food.
It's been something like I remember
great moments
>> with the smells of those great moments.
>> Do you remember a moment with your uncle
in the city of Rivas where he was
toasting breadcrumbs and bacon fat? Man,
I've never seen anybody that has deep so
much into my life. This was fascinating
moment because the typical small town,
farmhouse,
Aragon, rural Spain, but I remember
going into the house and just was the
smell of of coldness and and and and
humidity. sometimes have a very negative
context because humidity is not
associated. This was a good a good fresh
clean [music]
smell of a house with not a lot of
furniture
>> and whatever furniture probably was wood
made out of trees near the nearby forest
>> and had this mountain [music]
of megas breadcrumbs that came out from
what I guess used to be a very big loaf
of bread that by him cutting them it
became a smaller
>> Yeah. And this very big uh cast iron
cauldron big pot hanging above the very
big chimney with a fire underneath with
very big slab of bacon and some garlic
from the harvest of some of the farmers
in the town. And the bread was slowly
kind of cooking and getting a very nice
toasted [music] like color almost like
this bread. And at the end you will get
two fried eggs done in the same.
>> Is it almost like that?
We tried our best to recreate it. We
never made this before.
>> No. Easy.
>> Close enough. The the issue was that the
the eggs will be the the crumbs will be
cut um with a in a slightly [music] more
bigger pieces.
>> Okay. Okay. So, it's like crispy
>> a slightly not too much bigger but
bigger.
>> But listen, um that's uh will be many
more bread crumbs.
>> Yeah. Yeah.
>> And the eggs are like buried underneath
>> and barely some egg. Yeah, the
proportion will be
>> eight parts [music]
bread, two parts egg. But again, the
smells, the look, this is very
impressive.
>> Thank you. I mean, please dig in
wherever, wherever you'd like.
>> So, we're going to start. Yeah, let's
open the the So, this is something like
my family will do in different ways. Um,
[music] I think I'm going to do that
soon.
>> Can I pour you a glass of chalina?
>> No, I want one of each. So, this is one
of the best runs. I I have my own brand
just for the record, [music] too. Now
I'm here. I'm going to sell it. But this
one is a very good one. This is bonito.
[music]
Um, this is top quality.
>> Very cream, slightly acidic.
Um,
so good.
>> What I love is that look at this is all
olive oil
>> and the different parts of the tuna.
Sometimes we use the belly fier,
sometimes is the loins. [music] But this
is a big culture of canning these things
in Spain. Canning fish is a big one.
>> Yeah. Yeah.
>> This is great with anomea.
>> Mhm. So my father will make a sandwich
like this but an omeolet with this of
the egg with this and then we'll send
this to school and that was the best
sandwich in the history
but this is something very Cal. Take a
look. [music] You do this
and this is the best toast to start that
you can have in summers. We will have
this. We can have it with fish. We can
have it with ham.
>> You can have it with anchovies. But this
one [music] is something I always
remember it being great.
>> I don't know there's a better food in
the world than bread and tomato.
>> Has so many forms, right?
>> Also, we used
>> what a mess.
>> We used your recipe for pande which I
think is one of the world's true great
breads. Maybe the best bread in the
world. The first time I had pande at
Marcato, Little Spain, which I had no
idea that you would open. I was just
walking around sweaty in New York and
they needed something to bring me back
to life and we wandered in there and I
bought two half lers of gaspacho in a
bottle and I was drinking them and
somebody said, "Why are you drinking it
like that?" And I said, "This is Spanish
Gatorade."
>> It's great. You serve yourself a glass
and you let me without a glass.
>> I was trying
>> I love I
>> I was trying to land this. [laughter]
>> Good luck. This is my last meal
and I'm going thirsty to the next life.
If I watch a Egyptian faron, this guy
will come with me to the t underneath
the pyramid. Period.
>> Listen, what am I going to do? Pour pour
pour you a glass. Hell no.
>> Hey, cheers. Thanks.
>> I'm watching his line is full. I'm
watching my glass is empty. I'm like,
what's going on here?
[snorts]
>> We were afraid that you would steal our
croetta batter from our fridge in the
middle of the night. And so we bought
you your own special bowl of bashamel
pled out of the fridge just in case you
wanted to swipe your fingers to it.
>> So my mom would make a tray like this
but bigger metal and she'll put it in
the tray and then
we all come.
>> May I finger your bashamel cuz I know
your brothers used to do it too. It
wasn't just you.
>> Bashame is good. Needs more salt.
[laughter]
Uh if I can give you some please.
>> But then we will do this right. We'll
get the fingers and we'll push
because we want it to cover. But then my
other brother would come and we'll do
the same and and he will push and at the
end everybody push and and
besides was not much bashame left.
>> My god [music] this coming out of the
pan hot.
>> Mhm.
>> I [clears throat] I remember we will get
whatever was in the bottom. Even my mom
will be very good using everything. So
much but we will fight for this wood and
a spoon.
>> Oh my god. But then this [music] I will
say sometimes was even better [laughter]
>> because when wash was in the fridge the
top is what cools first.
>> Yeah.
>> But the bottom is still will be like
lukewarm. And for me it was a great
experience having this kind of hot cold
bashamel going into my mouth was like
>> it's a very sensory fascinating [music]
super sensory.
>> The way that you talk about food and the
way that you you write about it in your
new book my way. It's so obvious that
you have a deep love for food, which
sounds cliche and it sounds like all
chefs should have. However, I know some
chefs, especially who have been in the
industry for a long time, that seem to
almost hate food. They love what food
has done for them, and they love the
prestige. They love the skill. They love
the power, but they don't have a love
for food anymore. And it seems like that
candle has never extinguished for you. I
I I
[music] I have obviously a love for food
that sometimes maybe goes too extreme
like my family sometimes I know they
will rap before go to a restaurant. You
have a beer and whatever is on the menu
uh sardines or or paella and
you have to do nothing but to have a
good time. But me [music] I go to the
market. It's something I like to do.
It's true that sometimes this puts extra
stress on me and everybody because
>> yeah,
>> even if I have help, you know, you have
to to work, especially when you're 20.
[music]
>> And then when the food is ready, you
want everybody to come. I put the stress
on everybody. It's time to eat.
>> Yeah. Yeah.
>> The rice is ready. That rice is going to
be cookoo.
>> Um [music] the truth is that I love to
be home. My everybody tells me, "What is
your favorite restaurant?" And I'm like,
I don't want to sound pretentious, but
it's whatever is in the kitchen, I am in
the moment.
>> Yeah. Yeah.
>> Uh because I like to cook and I I like
to cook for anybody more than anybody.
It's for my my daughters, my wife, and
my friends, my family. And so I like I
miss great opportunities of going to
restaurants of friends. [music]
>> Yeah.
>> But is I love to cook because I like to
eat and I like to eat. Well,
>> do you think it's actually the eating?
Cuz I always assumed that my love of
cooking came from my love of eating. But
I realized there's so many times where,
thank [music] you so much. where I will
cook and I'll taste the food and the
last thing I want to do is eat it. I
want to watch people enjoy it. Right? I
I'm I am cooking simply for the act of
service and for the fact that I love the
act of [music] cooking. It's something I
make. It fills me with self-esteem. It
fills me with hope. It engages all of my
senses.
>> I mean,
>> we tried [music] our best.
>> This is a great omelette. [ __ ]
circumstance.
M
>> this is the moment of these mess
imperfections.
The bread is already soggy.
>> Mhm.
>> Because the tomato already made it
soggy. But what is better? The perfect
toasted bread with the tomato right in
the moment you made it fresh or the
after
when the bread is soggy. The tomato has
done its part. [music] Everything is
already like ah looks ugly. But then you
go, you close your eyes and you eat it.
And that imperfect bite the day after
[music] cold.
>> Mhm.
>> Is almost better than
the actual thing when was freshly made.
Sometimes
this imperfection is the most beautiful
moment you can have.
>> That's very Dallas.
>> This is the [laughter]
is like what we say is auada but this
will be the sandwiches I will do. Nothea
is this hazelnut spread that we grow up
with in Spain. Nothea is the super known
brand
>> and in my house we'll always have this
pork pate was not even for was a pork
pate.
>> The brown was la. I don't even know if
they're in business. And you could do a
sandwich only of that. But me, I love to
do this kind of sweet and savory.
>> Yeah. [music]
>> And I will put sometimes marmalade and
sometimes I will put anchovies. But this
one of the chocolate with the pork pate
was mythical. [music]
Nothing is strange. I mean, if you go
Mexico, you have mole sauce, which is a
chocolate sauce with meat. Can [music]
be with with guacal with Tokyo. But in
Spain, in Catalonia also, you add
chocolate to some traditional chicken or
pork
>> steel. Isn't there a rabbit?
>> The rabbit you could. So, it's is crazy
until you think like in other parts of
the world, they do it.
>> I agree. So this sandwich of the pork
pate with a with a is the type of
sandwich I will go and I will grab
whatever it is and I always will make
those very strange [music] mixes. I love
those flavors out and I'll make very
different ones all the time.
[snorts]
I'm going to drop my mic.
>> This is nuts. This is nuts.
>> I've been dreading this bite cuz I said
how could this work? This is delicious.
is the faga
>> and and and and this usually you have a
buros. This is orchata de chufa
>> and I know in America we recognize the
name orchata you see it in a lot of
Mexican places [music] and can be made
out of anything especially nuts but
orchata in Spain is made with chufa.
>> Chufa I forgot the the Latin name but
it's tiger nuts.
>> You find them in Spain. You find them in
different parts of Africa.
>> Yeah. They're eaten in ancient Egypt.
They
>> Oh yeah.
>> recipe for tiger nut pharaohs would be
buried with tiger nuts. are like um
peanut like but they don't have a shell.
are they're in the root system and then
you clean them and then you you put them
in water and they kind of will get extra
moisture but then you will grind them
with sugar, lemon, cinnamon, water and
this will be served close to 0° Celsius
temperature almost freezing point and
they serve this in places where you find
churros
>> uh sometimes but this is places that
they only do orchata
and you go there and orchata. [music]
And the place specializes in orchata,
>> this is one of the most wonderful drinks
I've ever tasted. I've never had
anything like this. We got it pre-made.
To be clear,
>> it's super nice. It's been here already.
This will usually come from a place that
almost you can see ice crystals.
>> So colder it is, the better.
>> It's very milky like, but has no milk.
It's the milkiness. This is like if you
were making the same with peanuts or you
were making the same with coconuts.
Actually, you could make very good one
with peanuts.
>> I bet
>> you can make very good one with coconut.
And I think one day this will become
more popular in many more countries
around the world.
>> Maybe after this. You ready to move on
to course number two?
>> Um I'm going to finish the migos.
[bell]
Chef, for the second course of your
final meal on earth, we have the chile
burger, the gaspacho kogavante, the arot
kubana, and then a gentonic. May I pour
your gaspacho?
>> Hold on, hold on, hold on.
>> Okay. Okay. Okay. Okay.
>> Ferrane, uh, I'm here in the last meal.
No.
Very impressed.
[laughter]
I can't believe it. You found the book
or you found the photo.
>> We tried to recreate it as closely as
possible.
>> This is mind-blowing.
Uh the Yin Antonic is almost like if I
made it.
>> Yeah. Cheers. We tried to follow your
recipe. Got a couple juniper berries
floating.
>> You want to open a restaurant?
>> I'm in. Tell me about the gapacho
kogavante.
>> So you saw the presentation was
everything. The rap is very good. But
for Ranadria, this was one of the very
iconic dishes Fan did when he still was
a youngster. We are going back to the
80s.
>> Mhm.
>> In the 80s, this was the kind of dishes
that Ferrane was using, traditional
Catalan cooking, traditional regional
Spanish cooking
and elevating it. And here was the way
he began elevating dishes that were
eaten by people in their homes or in
humble restaurants. Not only by the way
of making the gapacho very refined, but
then adding sophisticated ingredients
and expensive ingredients like bringing
lobster as a garnish.
>> Uh doing this kind of garnishes with the
onion stab with the the legs of of of
the claws of the lobster and using even
the head and the brains [music]
and and you see you did a great
presentation the delicious serve cold.
This all started because when you were
at Lanto, Fanadria, exhausted, would be
sitting down at your bar eating gamba
salah talking crap about the day. Do you
remember any of the conversations back
then and what you talked about?
>> He was not a man of many words.
>> I was probably 16, 17. Per was 24, 25.
and he was already managing his own
kitchen uh in what became already a very
challenging position because the
restaurant had to start Michelin and he
even had a big background.
>> Yeah.
>> It's only like because he was hard
worker and the owner a German they
believe that they wanted to have a
restaurant in the middle of nowhere.
They had a house the grill place
barbecue [music] place with a little
golf over decades became one of the
meccas of of restaurants in the world.
El Buoui, one of the world's most famous
restaurants had a mini golf course
>> way before was El Buui. [laughter]
>> What is it still there?
>> When Eli had one best restaurant in the
world, three Michelin stars, was there a
mini golf course that people they they
got rid of it
>> in the same place decades before the
same owners?
>> Oh no, they should have kept it
>> from golf to I remember in the photos to
grilled chicken and grilled sausages.
>> So funny.
>> At the end they said we want to have
also sophisticated restaurant here. Mhm.
>> And it became a bougie.
>> Uh, please dig into the Chile burger.
This is something that I have never had.
This is one of your inventions.
>> Well, is my friend Nicolas who runs
Marcado Little Spain. We have lines of
this one. And we have the two versions.
The press one and but this is a
literally is a chileon is a a riby that
with all the fat and without trimming.
We put it through the grinder
and is [music] the right mix. It's like
they tell me what is the right mix of
fat meat. Yeah.
>> Whatever the chon is, the right mix.
[music]
>> I love that.
>> This is a damn good version.
>> Oh my god.
>> Nicolas, this goes for you. So Nicolas
is a chef of Marcado.
A very talented chef. He [music] can be
working in any other type of restaurant.
A high
>> Mhm.
>> Marcado is like a town on its own. Is is
a Spain itself.
>> Mhm. We have many of the some of the
dishes you show here, many of the best
dishes of Spanish cooking. It's a very
popular place and it's a place I open
300 meters away from the first place I
dock as a Spanish sailor when I arrived
[music] on this tall ship.
>> Wow. when I did the military service
>> and for me you having this bigger place,
a heart of Spain in the heart of New
York was [music] personally very
important because New York was the first
city welcomed me as a sailor but
welcomed me when I came back as a cook
to work in restaurants in New York.
>> Wow,
>> this is [music] so wonderful. I'm so
glad you specified not the smash
version.
Big
two 250 gram medium cook on the beef.
This is so wonderful. Also very
American. I would guess there's not a
lot of burgers like this in Spain.
>> Oh making good burgers right now.
>> I think it's the burger craze is every
day.
>> Mhm. I mean, I think burger is is is a
great thing, but if you put
a higher cut of meat and you grind
[music] it will be better that if you
use a lesser quality of meat.
And when people ask me the question, I
just don't answer. Like really, you're
asking me the question because great
ingredients will always create a better
dish. Period.
>> Do you think people over complicate
cooking in that way? You think people
are are thinking too much? they're in
their own heads and don't
>> sometimes we look more for the 100
ingredient recipe versus finding the one
ingredient that's for me more and more
when I travel I travel less every day
for the dish
>> even in some dishes worth traveling for
than I travel for the ingredient
>> I think it was Bourdain who said I have
never tasted a dish better than an
ingredient
>> something in our room saying
>> that that's wise as wise Anthony has
always been
um I travel with him for the ingredients
and he travel with there for
ingredients. It's nothing like a
Hokkaido
sein Hokkaidoni eaten in the same boats
where you grab in the base where you
grab the sea urchin
>> and right in the boat open up and right
there [music]
when the sea urchin still has the
seaweed.
>> Yeah.
>> That has just munch with his [music]
little mouth. And that's the moment you
will eat before the gastrointestinal
juices begins degrading the seaweed or
whatever. And you eat the seaweed with
the uni.
It's just life changing.
>> Yeah.
>> Those moments of purity is nothing like
it. [music] That's why we like honey so
much. Uh because it's the most pure of
the ingredients you can imagine.
>> Yeah.
>> Um
>> it's also ancient. The thing that I
think about with honey is literally its
roots [music] to a lot of ancient
religious texts, right? And how much
importance honey had [music] to people
thousands of years ago that I think
about having nothing in common with me
and then I put honey on my, you know,
peanut butter banana sandwich and I
think, "Oh, we're we're really all the
same. We want the same things."
>> There's nothing like the wild
strawberries I find in the San James way
when I walk with my wife or the other
day I found wild strawberries near uh
the Golden uh the Golden Bridge.
uh in San Francisco.
>> To me, it's it's almost drawing a line
between like naturalism and then
manipulation of nature, you know, does
that make you more likely to believe in
God? The fact that all of this wonderful
bounty was created and we can wander
outside and find these mushrooms or does
it make you believe in the power of
humanity that we figured out which
mushrooms won't kill you and which ones
you can grab and eat?
>> Obviously, not to believe in God is
probably one of them.
most crazy things you can do because
when you look around it's like how all
this can happen but without the gut now
>> I'm I grew up Catholic but other people
grew up in other religions and other
people
what I don't believe is in people that
say I don't I don't believe in religion
I'm like
God call it religion or call it it's
something yeah what it is I don't know
are the gremlins real? Probably not,
[laughter]
but I would like to believe they existed
once upon a time. [music]
>> Sure.
>> So, I do believe that there is obviously
something out there.
>> Sure.
>> As much as our brain has power, we we
are only
>> so small in this universe. We need to be
giving to those feelings go through
usations
through our religion.
>> Yeah. uh call it the Bible, call it call
it the Quran, call it the scriptures,
call it whatever, call it any religion
you want. It's because humans we need to
give it the sense of but to believe in
God is not something difficult to
believe because when I look up there in
the night sky and and I like man
who who and what they were smoking and
drinking when they create this
[laughter]
because something had to be
>> Yeah. Yeah. Or where it gets worse,
maybe nobody created has been here all
the time. But it's hard to understand
that something has been eternal because
that means it never had the beginning.
So everything gets more complicated.
That's the reason wine exists and that's
the reason we drink because sometimes if
you keep asking yourself is the only
special you have left is like
that's why God gave us alcohol. So we
stop asking the questions. The first
recipe for beer was called the ode to
Nenasi and it was a prayer to the
Sumerian goddess of the harvest. First
ever recipe for beer. You can find it in
a prayer.
>> Wow, look at that.
>> All right, we got to eat the the aros
alakubana.
>> Okay, I ate so much of my childhood. I I
don't know what I was doing when I sent
you the list. My mom will be proud.
[laughter]
every this is the most Spanish dish
that even serious gastronomers will not
put in any [music] list if you ask give
me the Spanish dishes this will not show
up today
>> I've never heard of this in my entire
life
>> but every household will serve this at
least once or twice a week I will have
this at least twice a week in my house
[laughter] and for my mom was easy
because it was easy because in the old
days she would make the tomato sauce
until
was this brand that became very popular
everybody love and the rice which was
great. Sometimes a little bit with the
garlic and the sausage or not.
>> Mhm.
>> Banana or not. But the main will be the
eggs, the rice and the tomato. Some
bacon, some sausage,
>> some banana could be easily. And this is
a roarana. [music] Uh you find it in the
little kind of bars in the gas stations
>> that you'll have an owner that will make
the menu of the day. And this will be
one of the dishes.
>> Man, this is real home cooking.
>> And so you start eating. The eggs are
very nicely fried. That's how my mom
will make them.
>> Lot of olive oil in the pan.
>> I will start eating.
Then I would like to eat a little bit of
the egg yolk.
Then leave it of the tomato.
Then little bit of the rice. Then little
bit of the rice with the tomato. Then
leave it of the rice with the tomato and
the egg yolk.
All in one bite.
And very often at the end this is what
we will do. [laughter]
But first you'll then this and then this
was the my grandada another one you see.
And then you'll mix everything
and then
you will only eat. This version is
amazing.
>> How could God not exist when Aros Alan
does? I mean, I'm telling you, man,
[bell]
>> chef, for the third course of your final
meal, we have the bounty of the sea.
>> We have
>> Oh my god,
>> this is Hokkaido sea urchin. And then
Santa Barbara sea urchin. Uh, we also
have the oysters. These are cushies. We
have the live scallops. We have the
minionette. We have a little bit of
porchia alancha with manego. We have We
couldn't get Marilyn blue crabs. We got
dungeonous crabs. And don't tell
anybody, but I think they're actually
better. And then we have the Almehas.
And we couldn't find gooseeneck
barnacles fresh this time of the year,
but we did get canned gooseneck
barnacles.
>> You didn't call me. You were supposed to
call me. I was having them from Alaska
at Bord Rock.
>> Really? No [ __ ]
>> Some of the biggest gooseeneck barnagles
I've seen in my life.
>> We actually should have called you.
>> Yeah, thank you. But these ones are from
Los Pepetes. Probably the only guys
>> that put them in a can. And And this is
amazing. And then we also have So we
couldn't get the sketch wine. I've been
told that there's not a single bottle in
America right now.
>> Yeah, they're in my house.
>> They're they're in your house.
>> Yeah.
>> Should have called you again. But what
we actually did, so this is a different
wine, but this one right here, this is
from one of Raul Perez's proteges. Her
name is Veronica Ortega. She works out
and this is a grape called Godo that she
has been making. And so we figured with
the amount of wonderful mentors that
you've had in your life, the amount of
mentors that you've
>> That's great. Then in your life we would
get Veron Cortez wine. And then and then
the wine importer who works with
northern Spain. So this is a ver
Veronica Cortega wine. Uh and then uh
Terle is a gift from a wine importer
from northern Spain that found out that
you would be drinking it and said he
needed to give you this [music]
wonderful new school chalina. Um his
name is Eduardo Bol Bologanos and he
does great work. Shout out.
>> Look at look at the artwork.
>> It's beautiful.
We also have a note from Stephanie Mutz
that we have not opened because it was
addressed to you, but she did indeed
catch this sea urchin. Shout out to
Stephanie. Um, and wanted to make sure
that she hand delivered this to you. So,
I hope we're not invading her privacy if
you read this aloud from her for sure.
[laughter]
I love you. I love you, Stephanie.
You're the best. She she is amazing what
she's done and her team and they go in
season and they support the seasons of
every product. She does a great job uh
locally sells obviously in the market
but to local restaurants. [music]
>> She and I actually used to have booths
next to each other at Smoresburg when
she was selling beautiful freshly caught
uni and I was selling deep fried
burritos.
>> I don't know why I ate so many things. I
was supposed to hold myself for this.
>> But I'm very happy you brought the
heavier things at the beginning.
>> Mhm.
>> Cuz lighter things [music] should be
served at the beginning.
>> You think so? Most places would go
obviously light to heavy in a course
progression.
>> No, heavy should be at the beginning.
Lighter should be served at the end. I
love this scallops. It's as good as it
gets. [music]
>> We brush it with just a little bit of
white soy just to add a little bit of
that cure, a little bit of that salt.
I'm sure in another life I was a seal
because or a mermaid. [laughter]
>> A beautiful merman I think.
>> No, no. I would like to be a mermaid.
>> Beautiful mermaid.
>> I didn't mean to gender it.
>> Mermaid they look so ugly [laughter]
and they are mean. Remember
mythologically mermaid but very nice
people. Really?
>> Oh my god.
>> Well, it's not like mermaid.
>> Can you pass me on? I'm sorry if this is
revenge.
>> No, it's revenge. Right. Makes sense.
>> I'm cleaning it. I'm cleaning it for
you.
>> Please clean it.
>> Then we take out all the legs. [snorts]
On paper, uh legs and body cook at
different temperatures. [music] You're
supposed to be cooking this upside down
water barely covering legs [music]
first. After 4 minutes, you will cut
them here and take them out.
>> Yeah.
>> And then leave the body cook another
three minutes or four because the body
will always need more time [music] than
the legs themselves.
>> Interesting. Then this is all the brains
[music] and everything of the head.
>> Do you do you save that to to mix with
rice? And
>> baby, [laughter]
>> this is the this is the only time we
should be using the term give me head.
This is the moment [laughter]
because
this is the moment. Should not be using
any other moment but the moment.
>> Every time I've used the expression in
my life, I've been referring to this and
I received something wildly different.
>> It happened to me. I was working in a
restaurant and I kept saying this. I was
23. You don't know every repression.
Everybody was in the in the floor
laughing and everybody I keep telling
them give me the head. They keep
laughing more and I got so upset and the
only thing I wanted. We had the lobster
special and they keep forgetting putting
the head in the plate in the lobster
special. So I keep telling them give me
a head and they keep laughing. I mean,
they could tell me what it meant beyond
the simplicity of my very honest words.
>> Sure.
>> I'm sorry to bring up this trauma for
you. That must have been very hard.
>> Well,
>> which is also what you may have said.
>> I mean, it didn't look good that I was
screaming at them and the entire
restaurant could listen to me. So,
>> was this an open kitchen? All the diners
were listening to yell, "Give me a
head."
>> Cafe Atlantico.
[laughter] Um, so you see the bodies are
almost clean now. They have the
different segments. I'm an expert
cleaning [music] this. Nobody cleans
this better than I do. I what I'm
telling you. I tell you it's important
to know how to cook. But it's important
to know how to eat too.
>> Mhm.
>> It's a lot of people don't know how to
eat.
>> It's true.
>> And if you don't know how to eat, you
cannot enjoy meals. And if you cannot
enjoy meals,
what is the purpose of life itself?
>> You only have a finite amount of meals.
If you calculate it roughly three per
day or
>> correct you know
>> average of what 70 minutes the only
reason we're in this world is just to
eat and to [ __ ] So if you are going to
be doing this make sure you [ __ ] well
but even better make sure that you eat
well so your [ __ ] is worth something.
[music]
>> You were never a mermaid but you did
live on a boat the the Juan Sebastian de
Arcana.
>> Yeah we mentioned briefly before.
>> Yeah. You got to travel the world as a
young man going to the Ivory Coast to
Rio de Janeiro to the Caribbean. Do you
think you learned more about the world
or more about yourself during that time?
>> Uh, both.
>> Yeah. Oh, thank you, chef. Uh,
>> both. Oh, you got the scissors. This is
ah,
this looks more like a scissor hands
than than something, but I forgive you.
Um, everything needs to be delicate. Um,
but ah, they're nice. Look at I'm
actually enjoying them. Um, they they
look [music] at So, now you can do one
dish
>> Mhm. with this. And you can do another
one with this. Like if I will do this.
Don't touch. Don't touch. We'll do this.
[music]
And then
we'll do this. You see, I'm a machine on
this. My dream is one day I'll have a
crab place where people will come and I
will give you the crabs already clean.
Obviously, I will charge you more, but
this be the only way. I enjoy cleaning
crabs as much as I enjoy eating them.
[music] So, this is done there. At this
point,
>> can I touch?
>> No. No.
>> I have this over here. You know what I'm
going to do with what your team did,
which is something very an Spanish, but
very Maryland and very very friend,
which is the is the butter.
>> Mhm.
>> And [music] then we're going to instead
of the lemon, we're going to put the
touch of the vinegar with the onions
that you put together.
And at this moment you have the
beautiful legs
be with the beautiful and this is no
ingredients is the purity [music]
of the crap itself with these juices the
brains all into one with a perfectly
[music] cooked and clean legs.
This is the way a dion crap should be
eaten. Anything else is a sacrilege
and should [music] you move to another
life actually this is the only way to
enjoy seafood with respect.
>> Yeah.
>> I amress and I endorse this message.
>> By God he's running for what and where
unclear but he's running. Do we enjoy
this now? Would you like a bite?
>> I know what it tastes like.
>> You don't even need [music] a bite. This
is what I was talking about with loving
to cook. Not being divorced from the
eating. It's the idea of of producing as
opposed to consuming. I think frankly
one is a gift and the other is a burden.
>> The only problem with eating [music] is
that our body as the perfect machine it
is transform everything we overeat
>> into fat that our body stores in our
this is the problem with God that God is
too slow in the changes that he has to
do for humans become a much more perfect
specy. We got to try the portinis with
menchgo. Or would you like any orcers?
We have a lot of food to eat, man.
Where's lost a fork?
>> Port are good. Oh my [music] god.
>> I don't think
I don't think I want to go anywhere now.
>> Don't you have a book event tonight? I
think I'm going to it. Also, didn't your
book just get named New York Times
bestseller?
>> I just forgot the email. [laughter]
>> I love to eat with my hands. [music]
>> It's the messiest thing ever. But you
don't feel you're alive if you I mean,
did you ever see a bear eating a salmon
with fork and knife?
>> I think [music] once, but I think I was
high.
>> So, you are proving my point. I mean,
[laughter]
>> fair point. you are.
>> I say, "What the hell are these
barnacles?" Goose neck barnacles.
>> Oh, I get it. Oh, I get it.
I cannot believe you brought uh sein
from all the way from from my [music]
favorite person. This is what Stephanie
said.
>> Cannot wait to see what you create with
our banties [music] this time. Keep
raising the bar. When when she talks
keep raising the bar means she [music]
love she knows I love bars. [laughter]
>> Drinking bars.
>> Keep raising hell at the bars.
>> Yeah. Yeah. Yeah. So yeah. Yeah. For all
of us and hope to see you soon. Yeah.
Stephanie, you will see me. Amazing.
Surein.
>> You ready to move on to dessert?
>> Oh my god. We still have dessert.
>> Just one more course. [bell]
Chef Andreas, for the final course of
your final meal on planet Earth, we have
the Mama Marissa blue cheese just with
some fresh apples. We have a rum sour.
This is made with a Haitian rum. We have
a cigar. And then we have the brandy
apples. So this cigar,
this has actually been um selected by a
group of chefs. We went to our local
cigar shop in Sherman Oaks. This is a
>> the chef edition from David.
>> Yeah.
Oh my god, the apples.
With the brandy. Now I understand. The
>> apples, too.
>> I forgot I told you with brandy.
>> Mhm.
>> I've never had this dish before. Can I
dish you up an apple?
>> Yeah. [music] This looks delicious. Uh
those are the golden delicious. Looks
like the golden delicious.
>> I think they're Jona Golds.
>> Are they Jona Gold?
>> Yeah. Yeah.
>> Okay. Because when you cook them, they
look like Golden Delicious.
>> Mhm. Um, [music] look at they look very
obviously the color the deep golden
color and the the [music] dots like if
they they are like like u
what was that thing?
I grew up with this
kind of comedy show was this happening
in Northern Europe in Sweden or in
Norway. [music] Uh Langstrom Langstrom
and this lady with a very long hair. You
never
>> I didn't get a lot of Northern European.
>> You know what I'm talking about.
Langstrom. You never watch that [ __ ]
>> No, I think you're lying to me. I think
you're with me.
>> Nobody has ever watch I'm so old. What
was the name of these? Pippy in a
Spanish word.
>> Pippy long stockings.
>> PIPPINGS. STOCKINGS. I KNOW. PIPPY
LONGAS.
>> PEEP. I don't know why, but it remind me
of her face.
>> Yeah. Pretty similar with freckles.
>> I didn't know THAT WAS A
WHAT THE HECK? LISTEN,
[laughter]
these apples are almost to perfection.
[music]
Um, only that my mom will cook them
until they almost fall apart.
>> Oh, wow.
>> Super soft.
>> Yeah. Yeah.
>> But this is great because even my mom
will eat the cheese with these green
apples. [music]
Um,
this is very tra in Spain.
>> All around Spain, especially
>> Atorias where I'm from, we had a lot of
apples. [music] Even the apples of
Atorias were good for cider.
>> Yeah. Yeah. Were they golden?
>> Not necund
something different apples.
>> Yeah. Yeah.
>> Good for cider. Not necessarily. All
good for eating. You've described your
mother as a complicated figure, one who
you received a lot of love from,
especially in terms of cooking. You said
she also had a bit of this volatility
that you think you got a little bit of.
>> Do you think that drove you into the
profession, into the lifestyle that you
have, that kind of volatility or no?
>> There are different things.
>> We all go through life inheriting
the amazing things like our families
>> Mhm. [music]
>> gave us sometimes by DNA.
um sometimes by by just living life not
only family but friends and we become
the product of all of them but we
understand that that life is complicated
and in my case I usually
uh wipe out kind of harder memories of
the past whatever those were
>> yeah do you think it's good to erase
those memories from your brain
>> if you can yeah but not everybody can
>> sure [music]
>> it's not like I erase them it's only
like I have them compartmental allies.
>> Sure. Yeah. They're they're deep in the
back recesses
>> and at the end they are there are
moments that they are a very small
percentage
but that the small percentages and those
moments can be a very big weight.
>> Yeah. [music]
>> And that's life and I think we all carry
those weights.
>> I agree entirely. Let's talk about
friends because I want to talk about
this rum sour right here because there
was a time when you were drinking a rum
sour with Anthony Bourdain and Eric
Repair on Grand Cayman Island and an
earthquake broke out in Haiti [music]
and you put down your rum sour and said
I need to fly over there and I need to
help people. What was that immediate
calling for you? [music]
>> Yeah, I didn't fly the day after but
obviously everything was put in motion
in that moment.
>> Usually will be this bar with the TVs
outside. Usually we will be watching
some of the [music]
NFL teams trying to make it to the Super
Bowl and that day obviously the TVs were
there and instead of watching the Super
Bowl we were watching horrific images of
of the earthquake.
>> Yeah.
>> So yeah, that was the beginning and and
we're still a very young organization.
It's about to become 10 year anniversary
of Maria where
kind of grew up and now we've been in
every continent. We've been in many
countries unfortunately
when I show up somewhere people began
asking if I do a tweet I'm here. People
don't say welcome. They ask what
happened like nothing. I'm here I'm
coming on [snorts] vacation. I'm coming
to enjoy your town.
>> I heard you were coming here and I got
scared that there was a disaster in
Burbank.
And this is a very good rum salad.
>> This is a very good rum sour. The
Haitian rum agrical.
>> Um, and this is a blue cheese. I
recognize
>> the Mama Marissa blue cheese. This is
made from your caseria.
>> Queseria.
>> That [music] one is already very mature.
>> Oh my god, that I've never had a blue
cheese like that. I feel like I'm used
to um some sort of like creamier blue in
general. Even like a Stilton or a Rook
four.
>> Yeah,
>> this is so This is my memory. I like uh
probably we have because we have very
little production. Uh but this will come
probably from Bon. [music]
This is a blue cheese from the north
northern part of Spain. Atorias Leon.
>> Mhm.
>> Is the land of cows, sheeps, and goats.
A lot of mountains, a lot of grass. This
[music] one is over mature. Overripe.
But I like over mature and overrite.
>> It's very intense. And you seem like
somebody who has spent a lot of their
life chasing intensity in certain ways.
But actually over mature and overrite
brings the intensity of the blue down.
>> Really?
>> This is much more delicate that it was
younger.
>> I want to ask you about how you're doing
because you seem like you you don't
accept compliments very well. You don't
want to accept credit. You certainly
don't want to be canonized in the way
that I think you very much have been in
a lot of ways. But there's something
they talk about caregiver burnout,
right? somebody who gives so much of
themselves and you are simply still one
man and one corpus, right, with one
brain and one set of emotions to give.
Do you have people in your life that can
can re you in when you need to be
reigned in?
>> Yeah. [laughter]
And they [snorts] try and obviously my
wife is there. Um
my children are there. I mean um the
last few years they've been very intense
because uh probably you know I've been
handling more than I was supposed to
handle maybe but at the same time you
only live once
and if you live once
I mean I hope I hope that I have a very
fulfilling life after I leave this
dimension
but if if not
I believe it's something else back there
I I I believe my cells and my atoms and
call it heaven or call it
I'm sure they'll be doing something
somewhere
and it's [snorts] true that if energy is
not something that dissipates but
something that keeps moving forward
and I'm sure my energy our energy will
move in one form or another into
another being
>> human or not
>> at the very least you can be the soil
that grows some beautiful porchinis.
>> I mean, I could be in the smoke of a
cigar. I can be in the bubbles of a
bottle of champagne.
I mean, I can be in the jump of a well
out of the ocean. I can be in a comet
crossing through the beautiful night
sky.
I mean, I could see myself in plenty of
places. I see myself just becoming bar
of so many other things.
>> Yeah. But said that, yeah, I mean, I'm
56 and it'll be time to relax.
But I'm in a good shape. I think I do
from tennis to ping pong to [snorts]
pickle ball [music] to paddle to golf to
a ski to scuba diving.
Uh, no more kite surfing. [laughter]
Even I'll do it again one or two times
before I lose the stamina.
>> Yeah.
>> And life is full of beautiful moments
and opportunities. So this is what keeps
me going when sometimes it's true that I
would love to look at my phone and have
my agenda empty. But what I'm very happy
is that my agenda is full of people I
recognize and I call friends.
>> Yeah. Yeah,
>> the issue I think by going to so many
things my WhatsApp is full of people
that for me were very important in one
moment or another because we've been in
an emergency [music] and it's been even
short terms you create very important
bonds that I cannot delete these people
from my life
I should but I can't because they were
very important to me and I hope I was
important to them and if one day they
need me I want them to know I'm here but
then the least grows and that's when
becomes a little bit very heavy.
>> Yeah.
>> Because sometimes I will say my wife
probably will say I barely have enough
time for her. I don't give her the time
maybe she needs. And probably my
daughters will say exactly the same that
seems I give more time to others that I
give to them in proportion of of family
versus people you just met. And chances
are that they are right.
And sometimes you don't know what to
say. You can only say sorry and but
sometimes the story is not enough.
But I think it's not any different that
what everybody else is going
tell a mother in the front lines of
Kerson
in Ukraine
that the simple thing of going to pick
up the bread
um she doesn't know if she's going to
come back.
So when you think about all the
hardships you go through, we all
sometimes I began thinking on those
people and I'm like
nothing I'm going through equals what
they're going through and
and that doesn't mean that you don't
give people the recognition that they
may go through a hard time in their
lives. You cannot tell them the people
in Haiti are in worse situation than
you. [music] They don't care. So you
need to be careful too.
>> Sure. I think one of the things I most
respect about you is not just the
billion meals served and [music] not
people helped but the posthos in which
you live your life, the amount that you
feel. I think you can draw a direct line
[music] on the amount of intensity that
you feel about Mama Marissa Blue Cheese
and the amount of intensity that you
feel for people that are suffering. And
I believe this very truly that I think
if everybody simply felt as much as you,
I think we'd live in a much better
world. And I I really appreciate you
sharing a lot of that with us. I say,
"Are you ready to move on to the
lightning round?"
>> Let's go.
>> Let's do it. Who's the one person dead
or alive you'd want to share your actual
last meal with?
>> Oh, it'll be with my wife, Patricia.
>> What song do you want to be played at
your funeral?
>> Anything by Dave Gro or Chris Marty? Uh
uh. Oh, Viva. I love
I love that song. [laughter]
>> Who wins the World Cup this year?
>> Spain.
>> Spain. Got [music] him. Uh what's your
biggest fear?
becoming careless.
>> What's your greatest regret in life?
>> Uh not studying business earlier. Well,
I never study business. Not [laughter]
studying business. I I wish I study
business when [music] I was 21.
>> Finally, chef, are you happy?
>> Yeah, I'm happy. Uh
>> was a long pause before that.
>> Yeah. Is happiness I guess is like the
volume has different volume, right?
>> Mhm. Of course, but I'm only I can only
be thankful. [music] I mean, uh I meet
new people like you and I knew what you
guys were doing. I had a heck of a good
meal. Great wines, great people. I'm
about to have a great cigar outside. Saw
the marshals, [music] fire marshals of
Bourbang come behind us, rightfully so,
because they're here to protect us. I
have an amazing amazing uh family uh
wife, daughters, friends, restaurants,
team members.
>> Chef Andre, if you want to deliver your
last words to that camera right there,
>> just give your best every day and
everything else. It's okay. If you gave
your best,
that's okay. And if you didn't give your
best because you didn't feel like it,
that's okay, too. just
give any part of yourself that you can
to others and that's that's enough.
>> And I truly truly appreciate you giving
all that you had today. This is a really
special time for me and I know the whole
team. So thank you for your generosity
with the world with us with everything.
And also you have a wonderfully
beautiful book.
>> Spin my way. I did it my way.
>> We're going to get sued by the estate of
uh
>> No, because I put my own lyrics. Yeah,
but truly, man, this is a wonderful
book. Uh, anything you can do to support
Chef Andre is is a wonderful effort and
this is beautiful, man. Thank you again
for joining me. Hey,
>> so we got to go light these bad boys.
We all got to eat and we know you're
dying to get your hands on a last meals
apron and pen. Get yours now at
mythical.com.