The Bon Appétit Test Kitchen in Conversation

Do you ever wear clogs? No, no, it's in the season Andy, you said you were wearing I work, Larry, you, they, he doesn't, yeah, I've never seen him. I've never seen them, I have a confession with me, they're like seven pairs of watches in the bag in Test Kitchen, half of them are mine, yeah, sorry, okay Gabi, since you got the microphone, so you replaced Brad as Test Kitchen manager, that's true. It's been a while, what exactly does the Test Kitchen manager do? You don't have to answer so well. Suit either way, learn more than one.

Brad was the one at the end because it's really better if we show pictures of the hike these days. If you ever go to watch the first episode of It's Alive, where Brad makes the kombucha, that's completely fine, yeah, that's fine, it was Brad all day that way, it wasn't a similar show, we just follow Brad when we're supposed to. that for what it's worth, we really haven't strayed too far from that game plan that we have. I've gotten a little better at certain things, but I mean, we're still pretty. I'm still a camera, it's alive, I mean, it's one, there isn't one.

Mike, Gabby's food stylist, was so Gabby, you see what I have to deal with all day, a Test Kitchen manager runs the

kitchen

. I make all the food orders, personal shopper. Sometimes I babysit 24/7. I make sure everyone has what they like. I'm sure everyone is at the right station at the right time sometimes we overlap I'm a traffic cop I'm Nikunj Yes lately I'm a I was watching you because I was out in the day practicing recipes and millions of people came in and they all wanted something from you and me We didn't know who they were and I think what I said to someone next to me was like Gabby needs to be less nice.

I'm nice when there's someone else, but no, I'm basically in charge of the

kitchen

. I make sure everything. it's at the right time, sometimes it doesn't happen and I have to fix it on the fly and nowadays, you know, we have a lot of visitors and people from other floors. The nicotine that people who work in the same building have and they're like I'm looking for the coffee shop, is it here? and I said yes and I was just saying something that we were fighting for for a long time and you have a hundred floors of the World Trade Center and Gabi says I'm doing this and she's doing that Brad, do you remember what was the best advice I ever gave you? you gave it, or you gave it to her, she just ignored everything he told her.

Sean, did Brad give you any good advice? Gabi, I think many, yes, Friday wine is one of them, no, he told me that and he used to do it. Say when I was an assistant, don't worry, tomorrow is another day, that's the best advice, it's a guy, you hired Gabi, it's that right, or I guess it was like screening, I handled the interviews when we were looking for someone . but I think the rubber stamp was Carla and then the rubber stamps and then Adam, a lot of rubber stamps, but Brad, so you came back, so we used to be in Times Square, right on 42nd Broadway, one floor, what was it? when did you start in ba?

It was the year 2000, what 12 or something like that or 11 you and I were on the same August 1st, yeah, you were around and what were your responsibilities at that time, it was like Test Kitchen at first, I was an intern and then I was an assistant by Test Kitchen. which was basically like some kind of glorified dishwasher with one foot in the door who likes who also bought and stuff, but it was a cool dishwasher with a cool lid, no, yeah, we had a lab rat in a bun in that one so, okay, so no, no, I.

I'm just saying it sucks so there's kind of two dimensions in the

test

kitchen Brad and now Gabby ran the kitchen operations and how it works and all the food that comes in and the deliveries and everything, but then Carla formally like our food lifelong. director now as a solo star and Chris as our new Test Kitchen director, what do you guys do, because that means other trains come in and out of the station, but in a different way, yeah, I mean, you basically oversee all the content of the recipe and it's like it's print and it's digital and it's meeting people and making sure that everyone here knows that at least some of the people you know have what they need to thrive and help them elevate their own work, but yeah , it's a lot of meetings, I mean, it's like you know well that you're doing a lot of meetings Carla, I remember, yeah, because obviously we also do a magazine, all these other things and I just remember seeing some of those comments on reddit like, Wait, I heard.

They referred to it as Bon Appetit's Test Kitchen and that there is a magazine related to it. You say, "Oh my God, Carly, do you remember the early days when you were trying to fit Siene Condé Nast's entertainment filming schedule into the schedule you had?" doing food photo shoots for the magazine for the websites and everything and then we were talking about our friend Matt Tucker like no, no, we have to film this today at noon, no, you know, no, he's like yeah, I remember. good yes. Chris and I were joking about this the other day, like in the beginning, going global and all of a sudden having this huge kitchen with natural light and people and the magazine and three websites, and then we started making videos. and it was fine, so on Tuesdays between noon and 4:00 you couldn't record video and little by little, over time, we realized that we had to record more and then at a certain point everything was fine, as long as we can continue working.

Shoot as much as you want, but as long as it doesn't interrupt what everyone else is doing, but you had to give up a kitchen island that we had abandoned in Ireland, but you know it was okay, like some people moved and whatever . but the most important thing was that as long as you can shoot and we can work at the same time and so it works for the sound or the delay or whatever, then that's fine, I think one of the key things that we have. The fun thing about the videos now is that Molly or Carlo, whoever is cooking, and then all of a sudden Andy or Chris will use the blender and turn around giving that nasty look, but it's like Andy did it on purpose, yeah, well. he obviously he does it, but then at least it's us, oh, that can be part of the video, we don't have to stop recording and he can like everything.

The whole plan was just to have the kitchen look like it really did, keep the cameras rolling and me. I think it wasn't like that, it wasn't planned and the kitchen wasn't set up to shoot videos in there, so that was something I would like, that's how it had to be. I was, crudely, our former creative director, he wanted all the professional capabilities of aerial cameras. He kept saying that he was going to come over the weekend and change all the light bulbs and I was like, okay, we'll see, see you on Monday, but that became like that when you started making videos and you realized that when you're lost or you are looking at the black hole of the lens.

You wish you could turn around and talk to Chris or Andy who are there to help me and ask a friend for help. If not, I can't. Imagine it another way, yeah, that's a failure, support, um, Andy talking to Mandy, so you guys have real jobs too. Yeah, what does that mean for the kids? While they're video stars, there's the other seven hours of the day or whatever. Well, reading, we have three. verticals, we basically have to be a calm and healthy ish. Chris is also the co-editor of the healthier foods editor and then the magazine that we have what tennis shoes, tennis shoes and shoes, you can get four eight ten dollars a year if you haven't subscribed.

However, there are recipes that are published in that magazine in those waiting processes where we were presenting ideas, some stick, some don't and then once they are approved, the food editors present a lineup, I think Adam approve and then we continue. in development and we taste, taste, taste and do tastings now with Chris, our story editor, maybe some extra people will show up, definitely not, if it's my flavor scene, because I'll give you a dirty look and then once I recipe is in good condition. place then we pass it on to a cross Hester who has never made the recipe before and they make it exactly as written and then ideally it works and you've just done a lot of cross

test

ing that's why I'm here when you started but also Make amazing recipes and amazing team lunches and you said something to me the other day that if an unofficial recipe requires more than one cross test, it's not a good recipe, no, if it comes back to that, I know I see it this way. if a recipe has to cross this recipe more than twice, you have to send it back to the developer so they have to rework it and fix it and then it crosses back to us.

Can you talk to us about solo crossover testing? and what is that, what does that mean exactly, so I'll go over the recipe the first time as written and hope that everything works and then if it doesn't, we'll talk about it, we'll make some adjustments, we'll do it again, maybe let's do it again. Ideally it should be no more than that, but you know you never know, but you have to see the process ALONE, honestly, like when you came in and started cooking recipes. You know, we cross-test for ourselves as if everything was sequenced in steps, like your own logic surgeon, Misti Key.

Damn search, she puts coriolis numbers, little tabs like duct tape wheel tabs she likes to cut, she didn't just tear it, she cut it Chris, she indexed the mental, we knew she was serious when every day her knife tray with the configured scene. she has her rags and stains I like that about you, you mean she's new, yeah, and you could kill organized people, you know, and also God bless them, although she likes it too, I say, what are you doing with those pig bellies? I like it, oh I. I'm making tacos today for lunch for everyone and she had whole pork belly and all those sauces and puttin, yeah, I can't let the pork belly wait, oh, but it's not bad, yeah, you know, so she knows how. foods that you like and she lets me down when there's food downstairs and she thinks I'd like what's upstairs, yeah, I've seen an amazing birthday cake that looks like a three-tiered golf course and it was phenomenal.

Thank you. You, Jay, is it fair to say that we editors on the 26th floor do all the actual work so these guys can get on camera and do their thing right? When Annie was talking about tastings, I thought, oh, should we talk about our fights? but we thought: should we talk about the day you changed my wives at work? Well, yeah, I mean, I guess it's an interesting process and I don't think I've ever worked somewhere where we've had, you know, two separate teams. food and editorial that need to work together seamlessly to create a story that tells the story of why you should care and the recipes we think you should cook as a result of that story and that could be a story. ones where we work with chefs in restaurants that we think are really amazing right now and they could also just be stories that we thought about, you know, we just pretended like you guys just worked, guys, Chris and Molly just worked on these recipes. really incredible dutch ovens because all we talk about is how much we love a dutch oven and for us as editors it's interesting because many times I feel like Carla knows it too because she's also had to follow that line before, like we do slight.

I have to play bad cop if let's say a recipe and I look, I'm looking at you and I, when a recipe feels like maybe just a touch too chic, beautiful, an accessory on too many to take something away, well, okay, I want say, me. Think about why we fight We fight all the time I know what I know, but do you know what I said there? We make doors, they're good, we do good work, yeah, I mean, they're always late, but they never put us both on. us together in a story together, I'll never get to it in time, but I was going to say it's interesting for us because you know you guys are making the recipes and it's our job to sell those recipes and make them. as engaging and accessible as we can and where you guys do amazing work it's like you think like home cooks and that's what we do best I think, but sometimes, you know, sometimes I think I have to fight for this, so it will be Like no one's going to do this, Andy, no one's going to follow these instructions for cutting carrots at an angle, it better be a beautiful cut, it's a beautiful cut, keep fighting the good fight, Andy, it's okay, eat with the eyes guys ask a question in the sidebar.

Claire, apparently you love really bad reality shows, what are your three favorite bad reality shows? Wait, what are your three best and worst reality shows? Oh, this happened backstage and I blew up my ad by talking. I was talking about how much I love Bravo reality shows. number one below deck, the best show ever created, so basically it's like Upstairs Downstairs, but on a huge yacht with guests with really terrible behavior like Downton Abbey for a yacht, yeah, it's owned, it's, this yacht is rented or is. It is owned by a family, no, it is like them, but there is like a captain and acrew and they're at it for a couple of months and then they get a new set of guests every three days, just look at it, just go home and look at it. amazing and then I know Andy Andy, you ratted me out, but you look at it too, okay, I was in a relationship with someone who would see it well and the order of the ranking is Atlanta, then Beverly Hills, then New York, right, okay , that's it, Beverly, oh.

I can't believe that was my question. You get a question it was a crossbow, yes a compound bow, what the heck is a compound? What is the thing with all things? a strong feeling, I mean to each one, but I'm a compound, okay, what are your feelings? I prefer it, I think it's just more my style crossbows I mean don't say it I'm not going to don't say it crossbows you know I don't I will say Brad, they are very precise, it is almost as if you were shooting a gun, it is like it is not, it is not archery, are you a hunter?

You mainly practice archery. I would say I primarily do archery, but I enjoy hunting. What video were they making where you unpack the crossbow in the background? There were no crossbows. It was a video. "Come on, it came in a box and I was making a video and I see the cameramen. I'm looking in the opposite direction. Brad is behind me and I see the cameraman tilting the camera. There's breath in the background with a three-foot loop tall it's like right out of the box sounds like that's what happens in the background of the videos that's a good day yeah okay let's start with you Karla the best way to cook an egg I love poached eggs period , did you do that whole report event?

And that? I think a lot of us are probably afraid of poaching eggs because the water. What's the key to a good poached egg? Well, I've made several videos about it. there is no vortex or vinegar no for text not only do you have to I think the key is to strain the egg well, that makes a big difference when you break it into a fine mesh strainer and all that like the most watery part of the white goes through and then you get a really nice shape and I do a vortex and put the guy in there and then I just go with your spoon and keep it spinning for two and a half minutes.

English muffin with butter, lots of salt and pepper. lots of butter I think the sieve trick is Ricky, listen and I did it. I don't always remember it and it makes a big difference. Debbie, let's go around everyone, yeah, no one explained why it fell apart. Anyone can do it early. like favorites like I have as a question but I wasn't really even talking like a perfect you I love these guys, I hope so. I really love them and sometimes I ruin them Mike. I really love a velvety buttery perfect tres. egg omelette like any colorless flour, no, yes, I think sometimes they put their little liquid inside or not, how little liquid inside, perfectly creamy, not liquid, not wet, but joe, perfect lady.

The French term was like dog slobber, yes. very good crispy crispy fried crispy edges golden runny yolk although runny yolk yes, I would say the same as a fried oil as a base for the egg whites how much oil do you need in the pan one egg small frying pan I don't know I'm adding probably three tablespoons of nonstick half a cup , yes, what kind of pan, non-stick too much, you just tilt the pan and put a base on it, what kind of fat, extra virgin olive oil. Oh, Spanish style, yes, I'm going to put a little salt.

Yeah, Brad, I don't have any favorites, but I'm going to try all these questions you told me alone for free. I'm sorry, my God, I'm sorry. I'm probably the only person in Test Kitchen who doesn't love egg yolks. Wow, yes, my mom liked to bring them out while she was growing up. She didn't even know eggs had yolks. My mom would just take them out. I was like I was just white, so when I make eggs, usually, Louie, I make him like me. The tough ones take out the yolk and then cut them up and just sprinkle them with salt and pepper, it's like still what you guys don't look at no, I just don't know, I don't know what I want money yolks it's just that I didn't grow up with them , I don't know, it's just that fatty taste is really strange to me, what's with the yolks in things like crème anglaise or, you know, carbonara?

I don't really like carbonara because it's like: yo ki, but caelius I feel like you can't, you're usually masked by other things. I'm just not a big fan of AoE. I don't like Mayo either, look okay, the next person says I'm sorry, I'm trying to help you, Bri, I love you here, Priya, no, no, let's delve into what happened in your childhood. Look at the cell phone for me, it's a quick and smooth mix, lots of butter, lots of salt, what kind of pan, like an 8 inch nonstick one, needs nonstick? firm like how fast we're talking, I mean, fast like you're almost like when you're working 45 seconds of constant motion eggs definitely appear before they go into the pan.

I beat them before they go into Monster. High marble marble you - yes, the yellow yolks the whites white marbled eggs nothing Oh next marble whatever yes, go ahead calmly I'm with Karla I'm a poacher How do you like to eat the poacher once it's poached? salad on toast oh um with fries ALR down love in anything we are in anything where you are going to use the melted yolk as a topping on your dish Priya wouldn't like this Priya would hate this it's like releasing her nightmare Actually, I would say boil to medium or I'm with Carl and Shea poach, we say medium, how many minutes do we mean from medium?

Oh, and you like nothing more than talking about how many minutes to boil an egg, your favorite topic like a Seven to eight minutes, seven and a half, so the yolks still look like, yeah, like jam, yeah, we talk a lot on the yolks with jam. I have a question, topic of

conversation

. Anything, what do you think of the cold? Jim, I know you among them, the marbled eggs. you're out, he's talking like someone made eggs in the Test Kitchen and they've been sitting there in the window forever. I think he caught a cold and I said yes, so he likes it no, but if you need them, guys, all of them, so I'm going to be sneaky and say I like them raw in my Caesar salad dressing.

Yes, what's the key to making a good Caesar salad dressing? There are many. I can explain them, so I like two egg yolks. to give it stability and a thicker dressing so it doesn't break up the grated garlic lots of chopped anchovies usually more than you think you need. I want to share and mine lemon juice Dijon mustard and then whisk constantly a very slow slow drip of neutral oil I'm not a fan of olive oil in my Caesar dressing and water without lemon juice pepper you say garlic yes okay something good , I know I'm always surprised when you guys go out to dinner after work, they usually really like it and all surgeons like it if your tastes you'll try it as part of the job you're cooking all day how do you manage your appetite?

How do you get the appetite to have a life outside of the Test Kitchen? I'm going to fix this. I will do one thing. It's called fasting so everyone makes fun of me and it's around 3 p.m. I declare that I am fasting until dinner and you just don't eat anything for the next fast considered normal, you wait for these optionals: how often do you eat the rest of the day, that's like hunger wood, that's fasting, I do it daily. you fast for three hours and then have dinner or chat with Gabby, I know what everyone does, um, that's not fasting by reflecting, I love you, but that's not fasting, I said, like most of us, I include myself when you know what are you.

You're going to have a big dinner, you try to pace yourself, it's true and Solar can confirm this when you start working in a test kitchen, you gain like ten pounds in the first two months and then you start to pace yourself, you're like, no, IM not going to do it. try those cookies and in the cake and then the pasta and then whatever, whatever, so it's just a matter of thinking you're going to get out, so to get rid of the water, water like Andy, which I like, Brad , he's special, what I don't mention Zumba oh, someone does, well we're talking about that yeah, no, yeah, I guess I was just going to say that I think you have to draw a very fine line between eating and savoring, ya You know, people make fun of that.

Sometimes I take absurdly small bites of things, yeah, that's because when you're actually tasting something and thinking about the constituent parts of a dish and the balance of flavors, like a constituent, I said constituent and you know it's very different from like me. I'm really hungry, it's like two o'clock and I haven't had lunch yet, you know, if you're filling yourself with things you should really put a critical eye on, you know, or a constructive eye, you know. that's just it's just not it's not the same thing what's the hardest thing to resist in the test kitchen when preparing something just rice rice almost Oh rice with a stick there's always the rice cooker Oh Jerusha short grain, brown or white, sometimes we make good job We're lucky we have some pickles.

Andy loves crackers, olive oil, crispy fried egg and you have some crispy rice, ready. Claire, what's the tastiest gourmet item you made like you really wanted to eat it? like a weird phenomenon where I forget every episode as soon as it's over, so I don't, if you ask me how many gourmet episodes I've done, it's like five, I like it, we reminisce about bowling a little, I like it, I remember Twinkie and they sprout and then it's like I think I made Snickers and Oreo and that was it today. I made a really good one, but I'm allowed to say what it was because it will be broadcast on a mug for the intimate group of fans.

I made a super delicious homemade one, this is partly compared to the original which is a bit disgusting, it was a super tasty Cadbury Creme Egg. Oh, spoiler, he gasps, so you should ask Priya to come and try it. Oh, don't worry, it actually had egg. Another spoiler, but it always helps when I mean the originals are always loved in their own way, but you know for a lot of these things we haven't tried them since we were kids and then as an adult you taste them on your palate. It's changed and I think tastes in general have changed and we all like things that are less sweet and the tastes and you're like this sucks so in many cases it's not harder to make an original that tastes better.

The challenging part of gourmet creations is often like the images and the proportions and everything, although sometimes you know the taste is different, the texture can be very difficult to achieve, but you know, everyone is a little different and my success is always. You know, it is measured and sometimes it is more successful than in other episodes Carla, who is your favorite gourmet? Clara did it flavor-wise, oh that's hard. I felt like you, the Oreo was perfect. Oreo was excellent. I felt like everyone was proud and how it looked. true, and it seemed like they weren't his custom supports, yeah, also I still have a philosophical question about that episode, which is whether it's cheating if you use the original to make them old, which I think it is, but I did.

I don't know, but also me, yeah, but also Adam, what do you remember when you tried hotpokket? Do you remember what you said? I remember it was delicious, right? Remember? Do you remember your comment about it? It was something that wasn't nice, it was like I think We were trying to be nice, but it was like, oh wow, I've never tried anything you've ever made that was actually better than the original, so I'm going to put that to rest, well , first thing Ben and Jerry's was phenomenal, it was fun I guess. The point was sometimes with salty products like you can't make a Dorito better than a Dorito, it's the hardest and in fact Doritos was an episode where I felt like I didn't get proper praise for the good work I did.

I did. I should have been like Molly and read your 7000 comments carefully. No, I usually stay away, but I thought I did a great job. Andy, which one is your favorite? You're always lurking behind her. I don't know, I think Oreos or I know I had a soft. place for the warheads and you were so surprised and like, but it was like the first 10 seconds and that one that once it turned sweet not so much did Reese's solo, there was one that I don't think was released. because among friends, the little ones were great, the tater tots were very good, so Lola has become a kind of gourmet, she is like a kind of guru for me, she tells me to help me be good at tempering the chocolate stole, it is very good at that, so thanks.

Ola waited to put Sola in touch, so Claire was making homemade tater tots, which is great and all, but then I thought, oh, I'm going to make Tater Tot Casserole, we had to make it weightless with braised short ribs, I mean, that was. Crazy, you're a lost guy, that was always a week, honestly, it was like beef stroganoff but with tater tots, what's up with exercise Andy? I think we all work out, what a friend, I'm ready and when do you find the time? I know I've trained Adam several times by the way I gave him some personal training.

I made the mistake of going to the gym once or twice with Andy when we were travelling, it's not easy it's like that but I think he gets one but only two yeah I thought you needed to work out I just have an appetite for Test Kitchen every day yeah, I work out like a lot of us do, I just go to the gym and do my thing for an hour or less every 7 or 8 days a week I would say fivedays a week that's not true they gave me these I appreciate it Bria more questions about really like when what was it like when your parents first saw you on video with your parents like oh my God my video, I'm sorry, how was that? ?

Oh my gosh, my mom was a little weirded out, my dad was, I think, on my first episode and I had him toast, my dad was like on a ride in his cowboy hat and his tracksuit and he literally said, oh, why? what you included me in the video, but secretly I had seen it like 10 times as Brad and filmed an episode, he is alive and my dad responded like a shirtless man to the headline and emailed Brad? the other big brand did it and Brad likes New York culture or something Brad is a dog, he's an entrepreneur at heart, okay audience, Brad, what's your most precious tool in the kitchen?

We can also.hang out maybe well who knows prized tool I mean I would really have to say my favorite knife that I use all the time you know it's the cabbage killer the cabbage killer it's just a great shape it's a workhorse has an evil power Edge, what is it, you just know it's like a multi-tool. I think it's fantastic. The best thing about working in the kitchen VHS. You can always bring your knives and Brett doesn't offer them. Definitely ask first. Yes that's fine. Claire, can you read? the ingredients for the BA test kitchen staff I don't understand the question as if it were a recipe I guess if that's what we get, yeah, okay, Andy is the salt, maybe Andy and Karla Carlos the MSG, a special secret ingredient, Gabi is the pinch of Sugar Brad is something fermented, fish sauce, maybe soy sauce, red sauce, soy sauce more than me, so the breads that I, so, what? what am I doing?

Also the salad dressing. I don't know, that's a good job, okay, and then we can jump. with this one I have half a roast chicken in my fridge, we've all been there, isn't that a shame, what should I make with it for dinner? Normally, when I'm in that situation, I will do it. I'll do a quick like. a taco or soup chicken soup like I usually have frozen broth and not only do they need some noodles or vegetables how long do I want to go in say what to tear off the skin because the skin of the rotisserie is always a little saggy, taking the skin off doesn't age well, brown it in a non-stick pan and then use that fat to make crispy chicken pieces and then you can break them down and I would talk about that too, yeah, or a rice ball that we make. taking the skin that you remove and then fry it halfway, yeah, first get out of the pan and then you have the skin crispy and then use the fat from the chicken to brown some broken pieces, that's good, just mayonnaise sauces, yeah oh , it's funny if The Boys could choose one of the others' shows to host, which one would you choose?

Jump on me. I'll do it slow, yes my answer would be I know because I love mine more than anyone, to be honest no I wouldn't want to take another chance. I'm serious, I would say that we go back to the bar, we go along the line, anyone who wants can participate. I think he should just consult for weeks. I think we should retire so we can do it. I think it's live or reverse engineered. Yes, I think Auntie will be a good reversal, yes, I'm terrified of engineering or a gourmet. I really would, guys. I would say it's a living going places, oh yeah, going to Hawaii, yeah, free isn't stupid, yeah, she's like, oh, okay, here's one. how Priya got the microphone Priya, when is the Seth bakes hashtag coming to the VA Test Kitchen?

Follow Priya on Instagram, you know what she's all about. Seth is just so shy that I don't think he would ever write that. pen with a camera today like yes, we are in the kitchen, but if they pointed a camera at him, he would be very afraid that he doesn't even like to come to the Bon Apetit parties because he is here right now, no, he is in Los Angeles, Adam, please explain. Why do you pronounce it Bon Appetit? I am so cool. I literally have no idea. If we could change the name of the magazine today, it would be something less French, but I don't know what you changed.

Yes, that's a good question. in fact, what we taught for a while we thought, could we just call it BA like on the cover, like Architectural Digest says and it's just a lot of letters? You are not answering the question. No, I have no idea why I pronounce. it's that way, although someone pointed out on Instagram that on the podcast I always say breakfast, I put another R in breakfast, which I say, oh yeah, I do. I guess I've been doing that my whole life and never realized it anyway. I will work on both Billy who is 10 years old where is Millie hello Millie somewhere there she is hello are you friends without a job?

I would say oh yeah, BJ and Andy argue at work, but outside of work they get along great, yeah, but yeah and. at work too and I also work we are a big chaotic, loving family that uh, I don't know, I don't get mad at anyone, it's very nice, you know, and that's part of what makes it so special, I think. It's just that everyone involved has their own style, you say it's one big crazy family and if it wasn't it would be boring you know, so yeah, he laughs, they evolved organically over the years, you know, we've worked together for years. and years and years, in some cases, you know, so yes, it's like a family, there are some newer members, but you know I like you more than a lot of my family, but we spend a lot of time outside of work because if we travel in trips and stuff. obviously some people have kids in this and add that some people come out boring, we've dated Molly, oh this is a good one, it's always a fashion question, there should always be a fashion question Sola, you're so beautiful, where from did you take out? that monkey heart internet that's just cute happy belated birthday Chris so this is a forty-first day yeah so Andy and I were in California this week we weren't in the office what did we miss at the birthday party with homemade sprinkles?

I'm so angry, how do you make homemade sprinkles one at a time? Where were the Peter Pan donuts in Greenpoint and had Carla left a cake? I have a feeling there might be some left over, but it still counts and Sarah Jane. Powell bought me a loaf of whole wheat Pullman bread from Shewolf Bakery, which is my favorite thing in the world. Saves me a trip to the Green Market this week. Someone brought half a roast chicken. It's fine for all chefs. Oh, okay, that's actually an interesting question. I'll go quick down the line You have a quick fire What are your hobbies outside of BA?

Nap Molly. Go tuna since I wrote a cookbook, but I probably won't count them. I like movies. Museums enjoying bad New York television. Oh, riding bikes, my children. Oh believe me, there's no time for a hobby, it's just my kids walking, my extended family, the kids, my dogs like woodworking, and what's a hobby now? I love my fucking dog and I dance, do Pilates, walk and enjoy time with my friends and I. I also watch bad television but I watch soap operas in Spanish. I don't have a hobby. I am a father. I am a father.

It is my hobby. Well, guys. This is the last question. I know these questions have been great, by the way. Thank you very much again. We're leaving now. to come back this way and we need to know what your favorite restaurant in New York is right now you better start taking notes so I'm moving on Carla my favorite restaurant but I'm just going to say I went to a gee restaurant -whiz that's just in the office the other day and I go to gee-whiz when I want to feel better and it's always there and it's always the same it's like the quintessential big restaurant in New York what's your go-to for spinach omelet and feta cheese?

I won't buy fries this time, but are there any? Yeah, and the coffee is like in a 30 ounce cup. Is incredible. I felt great when I left Gab. I live in Jersey City, so my favorite place is Jersey City and I just wrote about that. Go out, go eat some good pizzas, your favorites, go out a lot, but I know a special place in my heart and I will always long for it. It's in Bryant Park where we were talking about today at 2:00, the Sun Rise Mart with the little onigiri. a restaurant calls any lunch so I kind of get the little katsu and everything they feed me oh it's fantastic and you can buy some good rice if you want it's like that so at most their superiority burger Brooks is a good guy . makes good food and I like Johanna's best gelato in town making summer with your fruit yeah so if you haven't been there the superiority burger definitely go.

I really do not know. I don't have a favorite right next to flora bar flora. The flora bar is a big spicy town, the uncle gives a blessing to Stella through Kuroda. These are all restaurants because you don't go out much. Priya is probably a link between a superiority burger, specifically a special superiority burger, and a gelato, as if she were anywhere within a 20-minute walk. I'll just walk, I'm already a hard worker for dessert and I also love the Coretta s Odie route, what are the threats? the bar Lena Lena bar peacefully there is no triangle if I can't get into one you can always get into the other you can spend a lot of money and I try to leave pretty quickly maybe Shaima's talent in Greenpoint I don't know it's just perfect that's good in You already know the neighborhood restaurant but it's worth the trip.

I'm going to attack, yeah, it's always good, it's so good. Tough question and I think there are many ways to answer it, but is it like the restaurant you go to the most? Is it the one you say for a special occasion? I don't know, but I don't want the next one. I keep in mind that this is definitely a special occasion restaurant because it's a little expensive and a little fancy, but it's also a secret and it's all for Christina and she went and she loved it and I told her not to tell anyone, but it's the only one. another one, but I don't, I don't, but don't tell anyone there's an amazing tempura restaurant called tempura Matsui, they like something like that because of the UN, it's like a weird neighborhood, but don't tell anyone because It's really small, it's so perfect in every way, I love it so much, but it's expensive, so pick a birthday or something, but don't go home because I love that no one knows. um, I'd have to say Bernie's. he's one of the great guys, thank you all so much, audience, thank you on the way out, if you want to buy something, there are hats, tote bags and t-shirts, and please indulge, thank you so much guys.