Is there a difference between Gen Z and boomer chefs? Let’s find out. Today we will be finding out which generation created the best chefs. Now I will be representing the millennial generation. Trevor, who are you repping? I will be representing the silent generation. We’ll call it Gen Z for short, and then representing the beloved baby boomers. Everyone’s favorite generation. We got chef and culinary instructor and extraordinary Mitchell Frieder. Yeah. Welcome back. Thank you. Thank you. Uh, what’s home ownership like? It’s, uh, it’s lovely. Yeah. I’m, I’m a, yeah, I may give it up soon, but you know, it’s lovely. I may give it up because the economy is just crashing and I’m losing my house and I have no job and, um, it’s all just horrible. We need the, like A-S-P-C-A, Sarah McLaughlin, uh, music playing over. Not all boomers completely took the economy from you young people. Um, thank you so much amidst all of that to come here and cook with us. I know, I just, I need some diversion. So last time you were here, we cooked a meal for you. He’s like a very intelligent, wise owl. You know what I mean? [owl noise] But now you’ll actually be cooking yourself. How are you feeling about that? I won’t be cooking myself. I’ll be cooking some food. That’s good. And, and I’m excited about it. Um, I’m scared. I think the two of you are gonna wipe me across the floor. I don’t know about that. Well, we’ll see. We will see. We will see. So we will all be cooking with the same four ingredients. Trevor, bring in the ingredients. Here’s our ingredients. We have potatoes, butter, eggs, and chives. Pretty classic here. And then we will be introducing our own generationally specific ingredient to give us that edge. Mitchell, how are you feeling about this mystery basket? Pretty classic ingredients. I’m solid with this stuff. I think my secret ingredient will be TikTok, my ingredient. Oh, you looked it up. All I have is a Buzzfeed quiz telling me which of these ingredients I am. I’m really excited for this today. I got some fun stuff planned. I’m sure you do too, Trevor. I’m sure it’s gonna be wacky and unhinged. I will have fun. My name is Josh Scherer. I was born in 1992. As I was approaching college, the University of California system had just instituted a second 30% tuition hike, and my secret ingredient is chicken livers. Look at those bad boys. I know what you’re saying. Chicken livers were also the secret ingredient. Uh, during the Great Depression, and it’s for the exact same reason that they’re my millennial secret ingredient, because I think they went back to prominence because of the 2008 housing recession. I will get into that, but first I’m gonna start sauteing some onions. I am making a chicken liver pate, or chicken liver mousse if you want it to sound fancy. And it was meant to sound fancy because every fancy restaurant had some sort of chicken liver mousse or pate on its, uh, menu when I was growing up. Even though I also did grow up eating the gray version that my, uh, grandma would make as a Lithuanian Jewish peasant, this is definitely a story of kind of anti snobbery and reclaiming what was ultimately the food of common People. I legitimately used to show up to dinner parties with some sort of like weird play on chicken liver pate. I have made this recipe multiple times. Imagine me just showing up to your house wreaking of liver. That was what 2014 was like. What’s up everyone? 1999 back in this piece repping Gen Z today, generation Z. So you know, my secret ingredient has to be matcha. And the funny part about it is like I’m not even a real, really a matcha guy. I don’t really like it that much. I’m not a huge fan, but I’m not representing me today. I’m representing all my friends and they love that crap. So we’re gonna, we’re gonna get into it. Um, yeah, I’m making matcha gnocchi, so I’m gonna make some gnocchi dough. Okay. They’re already giggling over there. I get it. Trevor God, God speed, man. You got this. Thank you. What? What do you mean? Why don’t you sound confident? That sounds horrible. What do you mean, it sounds horrible? Mine is a bunch of chicken livers and that sounds terrible. Okay. We’ve all made gnocchi dough before, right? No. Okay. Not, not, not like that. Not a lot of gnocchi fans. Not like this. Not like matcha. Added my matcha. No, no. Not even without the matcha. Not like that. Oh, not like this. Not with your hands. Not like that. Okay. No, I’ve committed to my hands. It doesn’t make sense to get a spoon now. What was that that you just added to the gnocchi? Oh, that was ricotta. Yeah. Sorry, everyone that was ricotta and eggs and matcha that just went into here. Oh. How am I gonna get the salt now? Someone help. All righty. So we’ve got the usual potato, we’ve got butter, eggs, and chives. And I’m adding my generational ingredient, which is smoked salmon ’cause it’s old as dirt. It’s been around forever. Have that for later. And then we’re gonna be making a roasted potato with a little bit of chive creme, fresh roasted tomatoes and smoked salmon, poached egg on top. So here we go. And what I wanna do is get a real solid long shred on this. I’m pushing really hard and going pushing hard and long. That was good. Yeah. Okay. Just wait. Just waiting for a comment. I figured I’d give you an opening there. No, I’d give you an opening there. Yeah. Are you familiar with Shrek? The, the, the big green ogre? I, I don’t, I don’t watch any entertainment at all. I just, I just, I just cook all day. Who Shrek are you, you do know that they’ve made films in color. Yes, yes, yes. I remember Color television. Is that the same thing? Okay. I’ve always done this with a fork. The one time I did it. Um, so I’m gonna use this board here, and I am gonna take my little gnocchi here. I’m going to press and roll. Oh, you do need a lot of flour. Well, you know what, actually, I’m gonna wash my hands. Okay. Go. W I’m gonna wash my hands. Trevor, we’re giving you an assist. Here, come on. Come on Trevor. Can I wash my hands for– Yeah, yeah. Hurry. Hurry. I’m busy. Oh, there’s so much goo on me. It’s gonna take like 10 minutes to get that off. You know what? I was gonna make a Shrek hand job joke, but I didn’t. All right. The onions are nice and soft. I’m gonna take my livers. These have been cleaned and we soak them in milk overnight. Um, I’ve talked to a lot of chefs who have made a lot of bold claims on why you soak things in milk. Chef Frieder, why do you soak livers in milk? Um, hold the blood out mainly, you know, pull out some of the blood. We soften the flavor a little bit, but there’s gotta be salt in there. You probably didn’t put salt in right? ’cause he didn’t tell you to. And we’re gonna dump them right in here. We’re gonna try and space ’em out. But again, we don’t want too much browning. We’re gonna let that seal for just a second. We’re just gonna drop a little bit of cognac in there. See if we can light it on fire. There might be too much moisture in the pan. We’re gonna go quick. There we go. Get that liver juice and that cognac. Want to add a little bit of red wine vinegar for some acid, and then a little bit of fish sauce, because that was another thing that was big. Every restaurant, she had a David Chang and the fish sauce vinegarette. We’re just gonna take this. I’m gonna drop that right in there. All that moisture’s. Just gonna blend right in. We’re gonna pass this through with a tammy. I should remove the bay leaf that I forgot was in there. Dammit. Now I just gotta pick through this to get a bay leaf out. Josh, some, some of the, the 17th century French chefs in the audience are saying that you’re jacking their swag. What do you have to say to that? These 17th century French chefs, I’d say, uh, how’s the syphilis treating you? I hope you’re. I don’t know, eating enough ground rhino horn powder to cure it. Um, you’re gonna blend this up. Give it a little taste. Let it cool down. Come on. Doesn’t that look appetizing? Don’t you want to pay $18 for that while sitting next to a complete stranger on an uncomfortable bar stool? I do. Why do you think smoked salmon is such a quintessential boomer ingredient? Well, it’s, you know, I’m just not seeing ingredients as being boom, as being generational. That’s the thing. You know, matcha has been around for centuries. He’s chose matcha, right? It’s this artificial thing that you put on here. Why can’t we just say that we’re just cooking together? And see who cooks better? Why does it have to be generational? Why do we have to have these labels here? Why are we doing this? I mean, you invited me, but I’m here to sabotage this whole damn idea. Okay, Josh! You gotta have a little hole in the middle, right? So the, the, the fat comes up in, be in, be in between. Don’t you guys have towels around here? I mean, what the, how? Hold on a second. Go like this, right? And you want to get like a torpedo shape, so this finger’s, the middle, finger’s a little up, right? And you push like this and you roll off the end like that. See, I like doing it with my thumb and folding. You can do it with your thumb, but that you don’t use this to do that. I use a fork to do that. Yeah. Right. But that’s a different shape. Okay. Okay. If you want, if you’re gonna use this, you should use it. Okay. Okay. In some, some proper fashion. Okay. No, I appreciate that. So you can invent a proper fashion. I appreciate that. Okay. Thank you for the help Mitchell. Just like a boomer to come in and tell me how to live my life. All right. We’re making gribiche. Gribiche is a French sauce made of sieved, hard-boiled egg in various accoutrement, and the less attractive the name and less attractive the sauce, the cooler it was with the restaurants that I grew up going to. So we’re gonna make it. It is actually delicious. It’s kind of like a, think of it like a loose egg salad. Was that attractive to you? It was to me in 2015, we’re gonna get the yolks out of the egg that’s gonna almost act as like a binder. And we go, Trevor, you ever made a gribiche? Nope. Chef Frieder, you ever made gribiche? Constantly. I’m bored with them now. What if I told you I’ve added one Japanese ingredient to the gribiche? Does that allure you? Uh, no. Yeah. Alright, so we’re gonna go ahead and we’re just gonna break up some of that yolk in there. I’m gonna finally chop hard boiled eggs. I’ve been, I’ve been on a big Bourdain kick ’cause he is like obviously the biggest influence to me in my career. And he wrote Medium Raw, I think in like 2010. But he was talking about how the future of the restaurant industry was just like chefs putting their name on burgers because people didn’t have the disposable income to spend on restaurants like they did before the financial crash. And then looking at now burgers are too expensive for people ’cause beef prices have risen. So now chefs are putting their name on fried chicken sandwiches, chefs and also Shaq. And I was like, man, pretty crazy the way that culture did, it just doesn’t stop. You know what I mean? Sometimes the trends that people notice 15 years ago just sort of continue to, I don’t know, get, get better or worse or if you can put a normative value on it. But it’s funny when the prophecy doesn’t go far enough. Was that hopeful? We got some old cherry tomatoes here, yellow, red. Don’t think, don’t need that many. I’m just gonna do a few. Can I have the extra? Uh, yeah. He’s going for the kill. The Boomer chefs abusively throwing ingredients at young cooks. Goodness. The roastier cooked. Okay, we’re gonna pull these out now on and put ’em on some paper towels to blot ’em. Then you lay ’em on here. And we’re gonna go ahead & make a little citronette. Citronette is just a vinegarette made with, uh, lemon juice, right? And I’m gonna use a little bit of green onion in there. A little white part of the green onion. Mitchell, I heard you had some pitches for Nicole’s baby name, we’d love to hear him. Um, the first one, which she, she didn’t want to do was Mitchella. I’m very upset. I thought she loved me, but, you know, um, I, and I’ve written her out of my will. But, but, but I still like her. [Nicole] You have a will? I have– yeah. Gonna have fun when you get back here I was thinking Trevor, Jr. I said Megatron. Okay, now we’re just gonna jam a little little lemon juice in here. Keep the seeds out, and then just whisk in a little bit of olive oil. And this doesn’t have to be emulsified or anything. Probably about there, I would guess. And then later, right before service, I’ll throw a little bit chive in here as well. We’ve got some creme fraiche over here. Let’s add a little bit of lemon zest to this, just to make it a little sexier. And we’re gonna whip this up so it’ll thin down a little bit, and then it’ll thicken again. Like you can just, like whipped cream. There it goes. Mitchell, I wanted to ask, what was it like to live through the American Civil War? It was very frightening, um, when the, the, the gray coats were approaching the house and, uh. It, it was awful that when they burned it down and they killed my grandma. Trevor, have some forum, the man’s still reeling. This is my problem, is that Mitchell’s really in my head. So, ’cause because, because Josh, like, no matter what Josh says to me, and I don’t want this to come across the wrong way. Because I do respect Josh. I respect Josh a lot, but I’ve seen Josh, you know, live with his shirt off covered in maple syrup. So when Josh pokes fun at me, it’s like, okay buddy. Ha ha. But then when Mitchell does it, I’m like, scary, you know? So, um, I’m gonna start by melting some butter in this pan, uh, for my sauce, and I’m gonna really try to not let those two goobers get in my head. I’m gonna be hitting some, uh, miso in this pan with the butter, and then I’m gonna be adding a little, uh, sake, hot sake and matcha mixture, uh, which is over here. And then I’m also gonna get some shallots and garlic going in there. Why do you think your generation gravitated towards a, uh, 900 year old Japanese tea with a lot of, um, the history in, uh, religious ceremony? Um. It is green and it’s pretty. I’m just gonna whisk this up with a hot sake, which has never been done before. This is a world first. This is how I see it done on TikTok. Are you familiar with TikTok? No. Do you have a phone? No. Do you have a cell phone? I have a flip phone. Have you heard of the internet? I use the internet. You use the internet? Yes. Everyone. Big round of applause for Mitchell, knows how to use the internet. That’s. That’s big. We’re gonna add chopped scallion, put in a little bit, Dijon mustard, a little bit of chunky chopped garlic, nice and rustic sauce, a whole lot of fresh parley. We want this to be nice and vibrant. Gonna drop in a little bit of white wine vin, some acid. Perfect. And we’re gonna see what this brown butter does. ’cause butter is solid at room temperature. Sauce is supposed to be room temperature. So we’re gonna see how this goes. It’s looking like gribiche. If you didn’t think this is what the sauce is supposed to look like, you’re dead wrong. ’cause this is exactly what I wanted. We’re gonna make something called chips and it’s gonna be a dip. To be served with our things. This is very exciting for me. Thanks, mandolin, mandolin, safety. Where’d my little glove go? You may wanna wipe your board down though. That’s kind gross. What? Yeah. I think you’re right. Oh God. That’s disgusting. Yes, chef. Come on. Hold on. We gotta put, trained you. Nobody trained him. That garlic & those shallots are nice and toasted in there. The miso, and I’m gonna deglaze it with this here Matcha sake. Oh yeah. Oh, that’s green. Oh, that’s, that’s so green. Wow. Any Shrek fans in the room? Any Shrek fans? I’ll let you connect the dots. Um, I’m gonna take that off the heat actually for a second. And now breadcrumbs. Here we go. ’cause who doesn’t? Gen Z. We love bread and we love crumbs. The crumbs that the former generations have left us. Am I right? Because that’s all we got left is crumbs. Thanks Mitchell and Josh. I don’t know, it’s not really your fault, but. Thanks Josh. I still had a lot more opportunities than you would think. Yeah, okay. That’s true. Okay, so I’m gonna take some of these chives, put some chives in here, get some sugar going in here. And this is just a little garnish. It’s just a little garnish for my pasta, lemon zest. Oh, I love the sound of a good zest. Anyone else, any zest fans in here? What do the people on TikTok mean when they call me zesty? When they call you zesty? Uh, Josh, do they just mean that you’re a fun-loving guy, um, and that you’re really confident in your masculinity and that you love to express yourself fearlessly. That’s what they mean. I’m zesty. You are zesty, Josh. I kind of wanna put like a dumb powder on it, but I don’t– do we have like a ramen packet that’s like a Dave Chang move. There’s ramen seasoned potato chips. I’m glad your dish has been thoroughly thought out in advance. 100% chef, 100%. Completely untested, hands, completely unwashed. I think millennials probably procrastinate the most out of any generation. I think we all had. Thank you, Tony. I think we all had like a bit of a, a perfectionism complex. ’cause I think we’re the last generation to grow up the mantra of you can be anything you want and believe it, you know? And I think that made a lot of us, um, afraid of failure in a way that really, uh, holds us back. I think that’s what procrastination is, but I don’t know. I don’t know. I feel like there’s a level past procrastination where you just forget. You just don’t, it’s not even like you’re consciously putting it off. It’s like, I’ve just pushed the thing so far out of my mind because I don’t want to address it. It’s not even in there anymore. It’s a, it’s a different kind of anxiety about it at that point. Um, it’s kind of like a let go and let God situation. Does my generation procrastinate? Let, let me think about that. I’ll let you know tomorrow. Okay. Plating time. God’s plan. Here we go. I really, I haven’t tasted, by the way, I haven’t tasted this dish at any point. A single step of the way. I have not tasted this. That means you’re confident. Hey, and I’m always saying how confident I am. I dunno if you could tell throughout, you know, kind of this whole cooking process, how confident I am. You, you ooze confidence. Thank you. Thank you. I ooze a lot of things. As I get older, I ooo more. No, and here, and those are the things, you know that really bridge the generational divide. Get a plate wipe. ’cause I’m a professional here. Dude, this is so green. Oh my goodness. This is, I just looks like gnocchi al pesto. You know what? Yeah. Well, and that’s what I was going for. I’m gonna spread it around. Actually no, that’s not the move. Maybe I should, and I’m gonna get some breadcrumbs going on here and see if I can save this. It is saved. So let’s get this on a plate. I’ve had the two rusty over here. I’m gonna put this one’s okay looking, but it’s uglier, so I’ll put it down below. Not, not ugly enough to have to hide it, but why not, right? And put this one on top, right? And then we’re gonna take some smoked salmon and put some of that on top here. I’m gonna roll the other way ’cause there’s a little bit of the darker skin on the bottom there. Roll this direction. I’ll hide it. See, it’s all, we just hide imperfections, right? Like makeup, which I don’t need. I, I actually asked for it and they wouldn’t give me any makeup here. And, and, uh, makeup or hair or nothing. It’s like, you know, real low budge. Here we go. Put this on here. Turn that one over. Got a nice look to it. Okay. And there, take some of our beautiful roasted tomatoes here, tossing ’em around to see if I can find what I’m looking for. What’s that song? What I’m looking for? Okay, here we go. Notice I have a little oil on ’em. I have to be careful not to move them once I place ’em. One more. You’re talking about the song from high school? Musical. Yes. That one. Yes. That’s it. Twist this to kinda hold it together a little bit better. Hopefully. Here we are. Should move this over a little bit more and hopefully get that to stand up right there. That’s a dish. Roasted potato, smoked salmon, poached egg roasted tomatoes, chive creme, fresh, and a little bit of a arugula citron net. Hit a little celebratory boomer dance. Uh, I don’t, I don’t dance. Also from high school musical. My liver mousse is a little less stodgy than I want it to be, but we’re gonna put this in the fridge. I think it’s gonna set up, I still think I have what it takes to put together a generationally winning dish here. And now I’m going to do what was my favorite plating presentation. Shout out to Zach Pollock at mento. Third of the plate was taken up with the liver mousse and what he did is he took an offset angle it and you just go one smooth swipe, two smooth swipes. ’cause I ended up with a weird chunk there. And there it is. Look at that. And then now we’re gonna take the gribiche. We’re gonna make a little like border wall. It’s gonna do a nice. Dollop of gribiche right there. Yep. This is tasty looking food. We’re gonna take our, gonna take our chips. Just gonna angle those around. Sadly. This is what I wanted to do. Chives on top of the liver. This is it. This is what I have for you today, Chefs. We got our chicken, liver mousse. With Yuzu, Kosso sauce gribiche, a little bit of ramen, seasoned potato chips. It’s in the judges’ hands now. Hi, it’s me. I’m Gwynedd from Sporked. I’m an elder millennial. I think I’m the oldest millennial that you can be legally. Um, but I’m really excited to try these dishes and see if I can figure out which is which. I’m gonna start with this one. Um, it looks like a variety of pastes and purees, which is fun. I think that like a homemade potato chip is one of the best things in the entire world. I would’ve never made that. Listen, it’s wise. This taste like pate. I’m gonna guess it’s chicken liver. That’s my guess. I’m gonna try this now. This I’ve, I really don’t, I don’t know. I don’t know what it is. I still dunno. Egg salad. I love this. Um, I would order that. This looks like a fun pasta shape with breadcrumbs and a pesto of some sort on it. I don’t know the names of all of the pasta shapes, but I wish I did. How do you learn them all? Oh, is this like, like gnocchi? It tastes like. A version of pesto, but it doesn’t taste basily. Okay, so what we have here looks like is a potato pancake of sorts with fish, lox, salmon, and a poached egg arugula, tomatoes and creme fraiche, correct. Yu,, this is a brunch so fancy, I wouldn’t treat myself to this. Truly, I deserve food, but not like really nice food. Gwynedd, I think you’re valid. Not that hard. I think that I’m ready to reveal what is my favorite of all these dishes, and it’s going to be this one. I think this is really, really good and I love it. I heard someone sigh, but I’m ignoring it. And then it’s beautiful. This is a beautiful meal. I really love how this one is plated and I love pate like a lot. And I, like I said, I would order that at a restaurant. I think it’s delicious. And then this one is like fun to eat because the pasta has such like a good squish to it. And I’m going to tell you now, which generation made, which I think this is millennial. And I think this one is Boomer and I think this one’s Gen Z. Gwynedd won. You picked the correct dish, but that was made by our resident boomer chef Mitchell Frieder, actually Nicole’s culinary instructor. Really good, nice, delicious, and beautiful to look at. What’d you do? I put slop on a plate with chips. I– Okay. But you’re proud of your chips. I’m very, no, I’m very proud of this, this, and this is, this is total millennial bait. This is our culture. Okay. Right. Half the plate with a smear on it. Yes. Mm-hmm. The plating should have given it away. Yeah. I’m embarrassed, but I really, really do like it. What is in, what’s going on with that? It’s a yuzu kosho smoked olive oil gribiche, doesn’t it, Isn’t that a menu bait that you would’ve ordered? Yeah. In 2016 maybe. I don’t know. I don’t know if I would order a gribiche, but, and then Trevor, yours. Yes. So what I have here is imagine a pesto, but with none of the ingredients of pesto and it’s actually matcha. Oh, weird. Yes. Okay. It’s the matcha gnocchi. I literally, and so it is gnocchi too. Yeah. And this, this you, you know, I mean, it’s the potato we call Rusty. Oh, okay. Which is not a traditional rusty, it’s more of a modern take. Mm-hmm. And everything else is pretty straightforward and simple. Yeah. No risks. No. And too nice for me, honestly. I think they say a chef’s job is to take the best ingredients and just not completely screw ’em up. And like just watching you cook the amount of care that you put into that egg that you put into the potatoes. Mm-hmm. It was genuinely inspiring, like whipping the creme fraiche. It’s– God, that’s all I want to put in my mouth. It’s beautiful. Thanks. I heard a lot of people in the room saying the same thing about me. Whichever. I think this is good. I hate it. It’s not bad. Thank you. Thank you. I’m glad I picked you because I like your shirt. Well, thank you. Gwynedd, thank you so much for being an impartial judge. Mitchell. Truly, this is such an honor. Thank you so much. And thank and listen. Eat, eat, amazing food, and you’ll find that you come to deserve it. That’s really nice advice. Alright, thank you. A hug. I love this. Thank you so much. Alright guys, and thank you all so much for stopping by Mythical Kitchen. We got new episodes out all the time. We’ll see you all later. Tickets are on sale right now for an evening with Rhett and Link, an exclusive Wonder Hole season two premiere event at wonderhole.com.