Anthony Bourdain Stops By To Chat About The Balvenie's "Raw Craft"Jun 06, 2021
you'd have to be crazy to spend 65 hours making a single seat or use 300 layers of steel to create a night or make whiskey with your own multi-year barley brewing your own casks and applying a malt master who has spent half a century perfecting his case for springs. loco but once you've tasted loco nothing else comes close I'm on a mission to tell the stories of remarkable artisans and women the Balvenie Presents the Crafts of Boyet Law thank you for being here my pleasure last time you were here we were just talking about the bail money and we were talking about this series you do on youtube this is the second season it premiered about a month ago talk about some of the people you're
crafting with or interviewing that
craftwell , we are kind. to move around a bit we try to move it away from traditional crafts a bit or things you know you go to a craft convention to a craft fair you're going to see certain fields represented pretty regularly we thought why not let's do some pastry cutting edge with Dominique Ansel, for example, who said that a tremendous traditional craftsman, but also an innovator in an artist, this guy Takashi, the old school Tabari tattoo artist, made it. stick and push yeah my second but yeah in the chamber yeah it's a you know if you notice there's a sound component and you know what like these you know they go in with these multiple blades right under the skin and they rise up and there is a sound very similar to the sound when you cut steak tartare by hand it is the same very familiar type of noise that is a little annoying when you know your own meat but it gives you a perspective on the meat of the animal we are all about made of meat presumably you know dead meats so let's take a quick sip and talk some more yeah the sun has definitely passed it's time i think we can do this. on your own yes yes, which one is your? oh you are a drinker i mean generally speaking you know the drink of choice is to drink a pint of beer there is more than one special occasion are you eight when it comes to the pint of beer you drink?
Are you drinking kind of your your standard beers like Budweiser or something like that do you choose the kind of micro craft beer somewhere in the middle would be ideal you know I mean I get a lot of pain online on social media every time I can prove that I'm drinking some kind of you know commercially available beer in a green bottle now a respectable reasonably respectable mass market beer I always said how can you be in you know Portland and you don't know be drinking the you know this craft raspberry Mumford & Sons IPA you know because I like cold beer you know I like beer that's on hand and quite frankly I don't like warm beer and you don't want a strong beer do you want I don't want fruity notes or I don't want it to turn no I have to think about it, I certainly don't want anyone to talk about it, since it's served to me, you know, they're telling me this story of, you know, you know, a note from him is not something that i want in my beer when it comes here when it comes to your liquor you like the story that comes with it though um i don't need that but i mean overall i appreciate it i mean this is good and i really appreciate it i've actually seen them do these things but it's amazing but I mean I'll be honest with you when I go to a restaurant or a bar I just give myself the basics and I think the product you know if it's wine or beer or whatever it will speak for itself I love good wine but now after being given a certain amount of detail yeah i just need like the year where is it from and what can i expect wrong taste terms and wait and then if there's more i say oh yeah i thought i was drinking it five minutes ago you're still talking like i shouldn't take you have 12 minutes to make my drink or else you know there's a tall dropper and all 1213 components how you doing?
Have you ever been to one of the craft cocktail bars? Going to a bar is drinking with your friends, not sitting there staring at your drink waiting another 10 minutes for your friend to get their drink or by the time your friend finds out they build this 12 component drink and squeeze it pomegranate and jam all the herbs fresh from the sausage or whatever you know you're done with so it's antisocial if you can't make me my drink in a couple of minutes and you also like that I can't taste the actual liquor and my drink I don't want anything to do with it anymore with that especially I don't want to.
I never have too much sugar in my drinks. I don't know what I'm going through. I really hate myself. I want to go to a tiki bar once a year. Once the worst that life can offer, just make it right tonight. I need to drink from a skull and wake up. I feel really, really, really bad about myself tomorrow, so when you set out to do season two of this, you said you were branching out. far from the original idea of what we consider woodcrafters pushing, I mean, I think look at pastry chefs and the possibility that that batter comes from the same medieval guild system as metal workers, leather makers, people who work with glass, so I think that's a not an exaggeration, although I think people inappropriately don't refer to cooking as a craft when tattooing is and always has been. traditional style that you've learned through the old school apprentice system of repetition and working with a master until you reach a certain level, most of the time you're working with classic designs rather than drawing yourself, though in this case does it freehand so I thought it was an I thought it would be interesting is that the way you define crafting is sort of working in a classic arena, an apprenticeship style thing where you learn to get better over time.
Over time, it's certainly a common thread among crafters that we've focused on in most crafts. It goes back a long time. There are certain traditions and methods that perhaps only a minority of people who still practice or do this adhere to religiously. We tend in this series to look for those people who are doing things that I work the old fashioned way doing the extra effort taking the extra time you know making it less profitable unless it's efficient then the modern age really requires that kind of sacrifice for quality it's interesting t me but I like that old school that when you could trace the craft back to medieval times and before often yes of course maybe it's because I cooked for so many years and really was to some degree part of that system . yes that appeals to me cooking is still your trade I think I was a craftsman and when I was a cook I was certainly not an artist at any time I was not an innovator I was a great cook or chef but was part of a very old system.
I came out of a very rigid, frankly oppressive hierarchy, and for better or worse, I still have a lingering pride in how difficult any kind of oppressive hierarchy was at the end of the road. I appreciate what they went through and what someone has to go through to overcome that hierarchy I mean I see look I see someone even doing something as simple as making a really good French fry or grilling a steak and letting it sit properly to this day I reply d I answer to that, you know, I think it's someone who knows someone who knows someone who took the time to not only learn how to do it, but actually actually do it that way where they don't have to.
I mean there's little eggs are always my go to when i see someone who knows how to cook an egg very well or make an egg very well scrambled eggs everyone should know how to make an omelet so every conscious human in america should be taught. They should be taught how to make a DC omelet in school and if you don't know what time it is to get out of high school you should be ashamed you know I think it should be a basic life skill like you know how to wipe your ass using money responsibly the same goes if you're not a vegetarian and you eat meat you should know how to grill chicken you should know how to make us sit properly if you're going to eat meat you should know how to eat it you should know how to cook it and make it yes you should know how to cook for you and for some others and that's what you know in any kind of if you're some kind of member of some kind of society group school anything I mean you don't want to be the useless one if you share a house with other people or a dormitory, knows that no one should be useless; everyone involved in this group should be able to roast a chicken if asked to, and frankly should feel bad about it. themselves, if they can't well, also knowing how to do those things gives you a different respect for meat, I think also, yeah, I mean, there's also, you know, we need to make the most of the ingredients that we're lucky enough to have.
Do you think I mean specifically profiling the people who craft and innovate as artisans as artisans by hand, as well as profiling these remote destinations that you go to in parts unknown? I don't want to say that there is an impo Please, because you are a bit too humble for that, but do you feel that there is a small importance in profiling the people of Kraftwerk who dedicate their lives and their time to a specific trade and also in profiling destinies far away than some may not see the words in restaurants until I was 44 years old.
For me, honestly, it is a privilege to be able to do this. I'm lucky to be able to do it. It's a pleasure to be able to do it most of the time. to do it because most people can't travel like I can't influence any subject that interests them all these terrible powers of video cameras and in post production and editing so the ability to tell a story is creatively satisfying for being able to focus exclusively on the people and places that interest me I mean you know most of the people in the media you know the boss tells them you know you're doing a segment on you know the Nixon shaped rutabagas today or you know the moving story and someone you don't care about at all i don't live by those rules i've been very lucky to do what i want and if you know in an almost evangelical way it talks about people doing things i care about good guys then that's a privilege, so i don't know if it's important i mean ultimately it's kind of a selfish act it makes me feel good to do it so i do it do you think the lack of Willingness to commit comes from finding success a bit later? in life and you're like look I don't want to I don't have to do this if I'm not going to do this if I don't want to so don't put me in a position where I don't want to do it I think it's a function of having made a lot of mistakes in my life before of being successful with Kitchen Confidential I think it's also the good fortune that I got into television as the only guy in the room who didn't care and I realized very early on that this was a really powerful negotiating position to be in, so I never had to f From the beginning and I got used to that very quickly and now I just won't accept it any other way.
It's not necessarily integrity, it's just a quality of life issue. I don't want to wake up tomorrow and feel bad about what I did. I did today and I've been careful, but I mean I've had those mornings so you know a lot of my adult life. I've been careful not to find myself in a position where you know I have to do something I feel bad about. I like a compromise in such a way that I feel bad again. It's not so much principle or integrity as a quality of life issue. I would like to feel good tomorrow.
I don't want to hate myself. He talked about the importance of profiling people who make handicrafts and his program that profiles destinations and this weekend he has an episode of Puerto Rico in the episode, obviously, it was filmed before Hurricane Maria, but yes, I think he spoke. I haven't seen the episode, but from what I've read. You talked quite a bit about the debt Puerto Rico has, yes you know why that was the kind of crisis they were facing while you were there. Now it is a very different topic. and juxtaposing then and now, yeah, it was logistically an impossible situation for when once Maria happened, I was already in Armenia and you know rural Newfoundland and you know well on a very elaborate, laborious, expensive itinerary built for the new the episodes couldn't, but I think what Puerto Rico shows, even though it was before Maria highlighted it, is how the terrible indefensible state of limbo helplessness this wonderful place was in before I mean Puerto Rico, they are Americans where they serve. our military gives so much to this country that we really like them when we go golfing and vacationing there, but we're not so sure about the rent they can't afford.
In the presidential election, they essentially have no power to determine their own future and because of it, for a number of factors, they now find themselves so indebted to basically predatory hedge funds and bankers that they stepped in and bought bonds knowing full well what was going to happen. They're run by an unelected group of, I think, four or five people who were appointed by the bank basically to strip them of theirassets as they choose to distribute those assets so you're like four or five foreign bank appointees who can tell them okay I'm sorry you're going to have to take money out of this pension fund thing you've closed this many schools , sorry you can't have a hospital sell that statue i mean they have a right by law to get their muddy back first before anything is spent there so this is a carbon gecko bought from wall streeters or whatever a tower and you're just taking apart how you want it's like Gordon Gek ko bought himself a country although of course this is part of America so we explored that and talked to people who know what can be done and I have to say no, I really didn't talk to a single person from Puerto Rico who saw their way out of this this is before now they are what 70 percent still don't have electricity without electricity people drink from you know dirty water and streams this weekend of week that the actual death toll after the fight after burning their dead know this again this is America and I think that's something even though we filmed before the hurricane we were asking how American Howell American wants to be Porter Rich and how American we want Hui to be, that is, the mainland, they know full voting rights, American citizens like they are American citizens, so as an emotional show, how has it been for you after you have shot after you have Have you scored that shot that that show and Hurricane Maria happen and the answer from you, do you know this country? s administration to the devastation of Hurricane Maria and Puerto Rico how has that been for you like many things angry you know embarrassed I am embarrassed and angry but I am also inspired by people like you know José Andrés my chef good chef friend and colleague who went there and he started setting up mobile soup kitchens and he started feeding people and first 10,000 people and 50,000 people then a hundred thousand people to a million people and he was there for weeks tirelessly doing what he needed to get done I think he's an inspiration as a chef, as a human being, as a humanist, as a friend, so this is one of those cases where it probably feels like you can add a little bit of depth to the national conversation that's going on look at Overall I get mad, mad genuinely for the things you know we do, we talked about the hurricane and the voiceover, and we added a little footage at the beginning of the show. ma so people know but yeah I like what I co You could do an angry show so much of what you do I mean you're having fun and traveling and many times recreating and you know the tone and style of your movies or favorite shows in these different parts of the world. it's also doing everything it can to draw people's attention to the way a culture lives, the way a culture thrives, yes, and the food of a culture, and anyone will tell you that the way people eat and how they and eating traditions in different cultures are really the backbone of those calls yeah great extend an explanation of you know a history and a culture but we do what we do more a few more shows serious these days, but I know I'm always careful to include a few episodes that are just straight food porn or a screwed up t'k who broke a shin with Erick's fix, you know, and a whole knucklehead show bouncing around the French Alps, you know, just having some really silly fun, you know, we really like to switch it up. no one wants to be hammered with you know serious business every week it's kind of how you know people get beaten to numbness that's not that's not a reflection of who I am I mean I'm you know a little manic you know I have happy days and then days dark and you know, I think the work expresses that and I think in terms of a kind of food porn or a kind of beautifully filmed artisanal event series that you have on YouTube you really get the opportunity to have a lot of that porn, it's for lack of a better word even job Ted to pastries motorcycle craft you know those are the three episodes of this season that are on right now and there's unbelievably beautiful footage of people executing their trade yeah i mean i'm fetish about you know the details of the preparation of certain foods and even things you wouldn't think I would respond to, you know or I'm surprised you know how to look, so what happened or n month of introducing you to the best chef's knife in the world and it's hot, you know, we should, I mean as people.
I personally blame boomers for decades. We have been a kind of culture that gobbles up what is easiest. around what's around us and what's easier and we don't have any interest in the details behind those things and I think something like you know the series you're doing hopefully pushes people to get a little more involved in the processes behind which they eat and tools there is something profoundly beautiful and satisfying about holding or wearing a carefully crafted object, you know, i never thought it would be, you know, looking longingly at shoes or suits, you know it was never like me, but this show has on numerous occasions you know you want to hang your hand around there with no collars when that's some really amazing work now that I know how it's done and how hard it is And I'm kind of scared about it you know I never do i did before it was the last thing but now i will actually notice some kind of fellow those are like some jews as i didn't know which one.
I still can't identify them, but I have come to learn things that I never thought I would know anything about. Do you feel like you have a new respect for crafts that is aligned with where you come from when it comes to crafts? Did you always have that respect? It's not the exposition if I had known it would have been respectful, but from my experience I think it was so limited. I've never been exposed to people who made shoes by hand, for example, I mean, I always appreciate. and I respect I respect people who put their time and effort into doing things really well I mean those are basic human qualities to be admired and I was raised to respect those qualities I just haven't met people in those fields that I haven't seen what what it takes I haven't seen them do the work, so now I mean, I, you know, I know more, I've been and I'm aware of the details, what really happens and of course that makes you feel more grateful .
Have you brought any of these hobbies into your home or any of these other crafts? you tried to work on them yourself i mean daniel day-lewis became a shoe rack furniture maker after one performance and now he's a dressmaker for after his new movie yeah but do anything i mean anything I'm not that smart. I don't know how long it took me the better part of 20 years to get reasonably good at cooking a French bistro. I think it's too late. that big bad sausage in my backyard and and and you know to put my friends through science experiments when they come over yeah that's right it's my new batch before I open it up to the kinetic audience I don't know if I've asked you this before but if I have I apologize and me and me an excuse me for not asking if I haven't which one is you because we are talking about you know how long you put a stake to rest or and I said eggs what is your favorite thing to cook that is you know it is generally considered Simple, but still fun to get right. you know a good commercially available dried pasta is you know one thing beauty is all about getting it i have come a long way i come to italian food i had some restaurant experience in italian restaurants but not very long its not my area of expertise but late in life i have it alone for some reason makes me very happy and there is a moment when you have made the sauce and you finish it like the pasta is finishing in the boiling water and the sauce is reducing and ending in the tray when you drag the almost almost like fully cooked pasta straight out of the water dragging some starchy water into the pan and you start to toss it to dress it all down now too much sauce now you dress the pasta and this is the time the jacket maybe with a little final squirt of olive oil and there is a point where the pasta sits and swells, you could say something physically happens where the pasta soaks up the sauce and the whole dish starts to co mbehave differently this is very satisfying for me it makes me incredibly happy and i cook pasta at every opportunity and i pride myself on my modest skills with pasta tomato sauce you normally use tomato tomato would be one but i want to say i love it as we let's forget about the alla bottarga which is super simple it's basically red mullet or tuna roe cured chili flakes super simple olive oil or spaghetti with sea urchin roe again super simple but there is a time when all three or four simple ingredients are they come together perfectly and it's the simplest pastas that are the heart that are the most difficult like cacio e pepe, which is three ingredients, super simple things, you know, a real carbonara, carbonara has no cream, it's easy to make with fluency, do it without it's complicated, I want to mention the brand ambassador Balvenie, who will answer all our questions about it, her name is Gemma Pa tterson, let's get her here right now, give her a round of applause, everyone knows they're an opportunity.
So yeah, why don't you talk us through the process of making a bottle of Balvenie and I'll pour us a couple more shots while she talks. process well, a lot goes into making this whiskey, not only does it mature for 12 years and the cask rests and rests in our warehouse before it's ready for us to drink and enjoy, but it's decades of experience that lulls anything to make by this I mean our longest serving craftsman at the bovania distillery has been with us since 1958 we have a team of about 40 craftsmen and if you add up the combined decades they have spent making this whiskey that has over a thousand years of experience combined the kind of guy that's right there with you who's been there as long as he's been there since 1958 yeah our copra Smith Dennis McBain you've got a bit of a shoulder Toni met him at the distillery it's like you're working this out completely like the steampunk vibe he is very old a tinker i will give him a copper distillation equipment yes yes he spins he keeps the copper stills in which we distill yes you seem to know one of those Their old Victorian-era labs is an extraordinary thing to see they have Cooper's people making barrels, it's one of those amazing things that I think when we talk about occupations in this country and the idea of occupation is something that you're constantly moving around ah Read on some kind of ladder, but when you actually have a trade like this, moving forward is getting more and more comfortable to experiment and innovate and just knowing that you work on your craft a little bit, it's a different experience. it takes a huge amount of dedication to spend decades of your life coming to the same job site doing the same thing working with the same material with copper no those minor differences from each other and only slowly the NDI becomes almost instinctual and than Tony was talking about pasta with chefs in the kitchen is the same it becomes instinctive when you look at our maltmaster spent 12 years as an apprentice sniffing barrels only sniffing whiskey eventually making 50 to a hundred different samples every day after age 12 at just 29 years old he was fit to take over as company wide master blender and there are 12 of these guys across the industry and across the industry yes there are 1 2 scotch master blenders so to the 29 year old became one of 12 now he is 55 year old sir with us but each barrel is unique as well as while cooking in the kitchen your grocery store your raw materials that you are cooking with them isn't necessarily going to be the same every day so the barrels are unique to each one you constantly have to change and balance to ensure this consistency so when we get our double with 12 by the way any kind of sip this yeah let's say hello guys cheers wait I'm curious he's been there for 55 years he became the masked master at 29 right 29 29 so do you have an apprentice who is ready, lined up and ready to fill your shoes in case you know?
God forbid yes very important to all learning the distillery learning structure obviously incredibly important these are skills that need to be passed down through the generations so it's very important that you have an apprentice to acquire these skills. s yeah we're covering ok ok the degree our exam we did i mean and this was i mean we had first launched this in 1993 so we're celebrating 25 years of this whiskey next year and it's the same day we first launched this time because of his nose and his palateso is he training someone how much whiskey do you drink daily i personally depends on the day i have some questions from the audience here who has a question here is ok hi thanks for being here out of all the books you have written which one do you find the most enjoyable and why of all the books I've written nice to write I think probably Kitchen Confidential because I didn't have time to write I didn't have time to think about what I was writing I was still working 12 to 14 or 16 hour days.
I would wake up in the morning before going to the kitchen and write in a state of complete freedom, free from any hope or expectation that I would ever sell a single book or that someone would ever read it and that was a very liberating experience for me that not having to think about any expectations i never thought for a second what people want because i was pretty sure no one would read the thing not having time to stress talk about you know trying to make every sentence perfect i just woke up to Jamis, I smoked my face and started writing and then when it was time to go to work, I went to work, what was the point?
I wrote it below. I got a phone call saying we'll give you 50K to write a book and 50K for me at the time it was a spectacular imaginary Abal full of money that was going to cure all my hills and he did really what do you mean oh my god no he had paid the rent in months. I get up, I remember I can express that they've been calling me and I haven't answered for 10 years and I hadn't filed taxes for about the same amount of time, so not like a real drug addict. ask hello so is it just with him with a good scotch or some alcohol isn't it better to drink it neat or were you at a cocktail party and you think the cocktail maybe takes away some of the fun?
I think the most important thing to emphasize about the rope can you talk? my job is to travel the country talking to people about drinking this drink and i have learned that everyone has their own ritual in their own way they like to enjoy it either with water or ice cold beer mixed in a cocktail stirred in an old fashioned hay so many different ways to enjoy this the most important thing is finding your own way and how you enjoy it and the reason you're drinking it i mean just sipping it enjoying it neat it might be what you're looking for it might be 90 degrees outside and you're in Florida , which I learned when I first moved to the country 90 degrees and I think I'm going to have my about anyone with a bucket so you know it's versatile do people drink scotch? as an old fashioned i mean i regularly dr old fashioned ink but i've never had it with scotch can i mean we work with some amazing bartenders across the country who make great cocktails with this you're using you make a cocktail of quality, use a quality liquor, everyone has their own. kind of subtlety and variation and differences yeah you can do what you want with it it's your drink if you want to mix it in a cocktail mix it in a cocktail i would like it straight oh maybe a rock what a rock arguably many won't be ok open it in a way i like a little coke in this for me maybe like a scotch and coke please not right here hi would you?
I think it's like location matters when it comes to you know how to create you know alcoholic beverages whether it's like whiskey or scotch like there's such a cool bilocation question that great question has someone from Scotland I absolutely have we've got a hundred and twenty distilleries spread across the country in scotland it's not bad for five million people we're fine we're making a fair amount of whiskey and but we can explain the country in whiskey producing regions so bhavini is in a region called space I eat, which is where almost 50% of the czar of our distillery actually if you go west and there's another region called ila, it's an island off the west coast of Scotland where we have a handful of distilleries that make very smoky peat whiskeys So there are some regional variations and speaking of those there is a question and the whiskey about terroir and what that really means when it comes to making r scotch because we have, I mean, the west coast of Scotland is much wetter, believe it or not, than the east coast is a little bit drier, but nowadays a lot of distilleries are using commercially sourced barley that they're using, they're centrally located we're like saying in the mid belt of Scotland so they're not really even maturing their whiskey where it's made and something we're really proud of with bovania is that we're doing everything on site from having a room using our water source throughout growing our own barley malting ourselves on site too and that whole maturation period for the whiskeys to rest and if Tony is drinking a twenty five year old bhavini that spent 25 years maturing right next door of our distillery and it is something that I can count on the fingers of one hand the number of distilleries that I have those one hundred and twenty distilleries in Scotland that are doing that nowadays there's a look there's a reason you know burgundy wines are revered through a history all over the world and you know paterson new jersey wines aren't that famous ok ok big believer in the terroir and and it was the other way around, like when I travel in Italy, I drink local wine even if the local wine isn't that great because if I'm eating food from a particular region of Italy I'm interested in drinking that regional wine even if it's not particularly good it seems to go together it's an expression of something i know where i am i know i'm in a different place from where i was maybe yesterday so i think the short answer is yes it really does make a difference in the world whether it's the animals you eat , wines or spirits, cheese is everything, it is the land that produces the terroir, the air, the water and the experience of the people who grew up. around that stuff we've been making whiskey in scotland since at least the 1400's so you know they don't call it scotch by the way in scotland they call it whiskey oh you've argued that you fell in love with the food when you tasted it . your first oyster in France and I wonder when was it like the moment you fell in love maybe with whiskey or liqueur and why did you choose whiskey you also have the same question why whiskey versus wine or something like that and you know what the whiskey crept into me i mean alcohol the pleasant disturbance of the senses is something you know all humans are most humans crave or like at some point it was certainly made clear to me from the start as a chef that I don't It was just a big part of my personal lifestyle choices, but a big part of eating, you know, there's a bit of a buzz, you know, the wine pairing, you know, there's something wonderful about bar culture for me, even about sitting alone in a bar and drinking you know a shot of decent whiskey there's just something about this environment that's good for the soul you know in moderation whiskey was late scotch appreciation of good old good whiskey was a little late for me from me to me it was a function of age that I started thinking about it a little more appreciating it a little more becoming a war where as I learn more about it I am more aware of the nuances there are certain times I drink whiskey and other times Sometimes not when I'm feeling really good about the world or feeling really bad about the world is when I tend to go and I tend to reach for brown liqueurs it's generally on the spectrum it's rarely in the middle I'm in a philosophical frame of mind when I'm honest when I'm drinking whiskey and I'm often drinking it alone, not in a tragic sitting in front of the TV watching The Simpsons in my underwear drinking from the bottle I mean I like sitting in a bar what a picture Lada you know gallon jug of wolf gloves on a box of you know Cap'n Crunch we already have Ball be there man but now you know there's something about you know I've discussed the ideal situation for drinking whiskey it's four o'clock in the afternoon in a pub in Esc ocia or ireland for that matter and you know you're borrowing at the bar and you know there's only you know the right thing you know tom waits or sarah cain are poor or the pogues are on the jukebox and the lighting's just right and there's specks of dust floating in the few rays of light that entered through the dirty glass of the window that is a good time to drink whiskey everything that has been made by hand like this goes back to what we said before has a history and what you just described it's your perfect time to get injured from drinking whiskey also embodies all those historical aspects of this, you're talking about the Pogues, you're talking about Scotland, so as you know, for you it ends up becoming this thing that perfect timing embodies a lot of history.
I think there are times in your life when you are more likely to do it. Be receptive to the wonder of food and drink. You know there are moments. I'm sure we've all had them at some point. You only notice that it is prohibited. This wine is really good. It could even be magical too. in a place willing to receive that type of information and experience it in the best of cases you are not experiencing food for example in an intellectual way or you are not reading it you are not analyzing it you experience it in a very emotional way so when I can do that when i can experience a good whiskey or a good wine in an emotional way i am not thinking of bubblegum notes and no i am thinking of god just making my soul happy i would say you know smell and taste there are such powerful evocative things like how many times have you smelled something and it instantly transports you to a time, to a time, to a place to bother, well i mean when people are using this baby as an occasion to celebrate say you fixed it did you have a wedding on the birthday of a friend and the next time you try to make it almost like that celebration that moment comes back when you first fell in love with scotch with whiskey well i mean cong On the way up I grew up on the west coast of Scotland on an island called Lewis which is beautiful but the winters are dark cold wet and miserable so you know it's a part of life there everyone knows they enjoy a heat and a drum at the end of the day and I It's a show in your bar a warm and DRAM a warm drum that heats DRAM So what, sorry, dramas, Shaw, okay, a shot is a shot, but there's more in a drink than just a drink, you know, so there's no real measure of what drama. it's my definition of a drama it's hello jenner is your host so you served me my drums i'd say you know it's ok it's a good job yeah it's a strong dram we're starting off with a good adaptation ok but yeah it's a function at home in the bar and you're my dad's bar we'd always had a bottle of whiskey and I mean space eight five years ago and when people by the way when I'm traveling in the USA U.S. and people ask me where I'm from I say space view and I have this blank stare like what I mentioned drawn to you because I don't think everyone thinks in terms of whiskey like I don't have space in the whiskey producing region where we have more. than half the distilleries so they were right on my doorstep and I mean name any other industry that is so generous with and educating people about their drink I mean all of our distilleries in Scotland accept people to to come and explore and find out you visit us at the bovania distillery and you know we will show you every part of the whiskey making process and take you on a tour there so i fell in love with that and got into the industry.
I didn't really know much about scotch but there is a real community in the whiskey industry and it got me and I like to joke around. I lost my life to scotch four years ago and still do. Pubs in space are amazing. I mean, as you can imagine, when all the clients are with the experts and they work in distilleries. Good food and drink. Last question, what would you say was the hardest kitchen you've ever worked in the hardest kitchen? Look, it was probably my first full-time job in New York at the Rainbow Room. top of the rockefeller penny er it was a union house it was a brutal kitchen very very very rude very cruel and you know i was the new fish in the cell block and it was tough you know physically tough emotionally tough the food wasn't particularly good but just keeping up with this an overwhelming workload being made fun of beautiful physically and mentally abused by my superiors and colleagues you know in this you know 12 different languages were spoken in the kitchen none of them were mine you know this was a bend steep learning for a young cook right I got out of cooking school, but it was hard, very hard.
However, do you have a deep fondness for that experience? You also like as much as you say mentally and physically abusive at times. Do you also have a kind of, like we said, those who come from the downtrodden? hire to do it through the oppressed hierarchy end up having a certain type of you know, I don't know, I think my pride in putting up with that led me to glamorize it in a way that I'm uncomfortable with now, I mean, look I knowthat elsa could put it on meI mean, I was openly sexually abused in the kitchen every day, now I had the option of stabbing the assailant in the hand with a steak fork that most people don't have and everyone, I was a hero to everyone in the kitchen and let's say it.
The relationship with the guy who was giving me trouble became a lot more civil after that, as you can imagine, but this is an option that most people don't have in other workplaces or in any other workplace, so I think he was proud to have made it. I'm a bit more ambivalent about how I could have portrayed whether it was a win or not looking back I have my problems in the kitchen too but they never got that far so guys for people to see the new season of raw craft up. any raw crafts with
bourdainthey can go to the youtube page i think that's all if you just type in your browser raw crafts we will take you right there 13 episodes online right now mm-hmm for three seasons and
anthonyparts unknown is on Sunday night Sunday barring any unforeseen news will be Sunday and you know people can pick up all over the world yes all over the world well most countries but you know here here in the US in most liquor stores you will be able to find the ball Benny Anthony Bourdain and Gemma Patterson thanks guys thanks
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