Chef José Andrés, Nick Offerman

Summary

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The Late Show Pod Show with Stephen Colbert

Episode: Chef José Andrés, Nick Offerman
Date: October 20, 2025

Episode Overview

This episode of The Late Show Pod Show features chef and humanitarian José Andrés and actor Nick Offerman. The main theme is culinary creativity and fun, as chef Andrés leads Stephen Colbert and Offerman through making his unique take on the Philly cheesesteak. Along the way, there is playful banter, cultural commentary, and plenty of laughter, all in the signature witty tone of the show.

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Key Discussion Points & Insights

1. Chef José Andrés' Twist on the Philly Cheesesteak

• Introduction of the Dish
  • Colbert introduces José Andrés as a Michelin-starred chef and humanitarian (04:17).
  • Andrés reveals they’ll be making his version of the Philly cheesesteak, blending Spanish and American traditions (04:48).
• Origins of the Dish
  • “Thirty years ago, I wanted to do a version of American classics. And this is my version of an American classic.” – Chef José Andrés (05:06)
  • Colbert jokes about the passionate reactions from Philadelphians when their staple foods are reimagined (05:13).

2. The Innovative Cooking Process

• Techniques and Tools
  • Instead of the classic bun, Chef Andrés uses a hollow puffed bread similar to pita (05:42).
  • The team uses an actual drill to make a precise hole in the bread.
    • “I really feel like the drill is overkill.” – Show Host/Announcer (06:28)
  • They fill the bread with espuma (cheese foam) using a nitrous oxide canister (06:43).
• Assembling the Cheesesteak
  • American Kobe beef is seared on the spot with a torch, then placed atop the cheese-filled bread.
  • The combination is finished with a brush of oil, sea salt, chives, and “onion spaghetti” (07:34–09:16).
  • “And ladies and gentlemen, people of America, people of the world, the Philly cheesesteak was created now.” – Chef José Andrés (09:18)

3. Taste Testing and Guest Participation

• Nick Offerman, the Judge
  • Nick Offerman, renowned steak and meat lover, is charged with the all-important taste test (09:46).
  • Andrés and Colbert banter about steak doneness preferences: “You like rare? You like well done or you like rare, Nick?” – Chef José Andrés (10:09)
  • Offerman tries both, and his physical reaction speaks louder than words:
    • “Yeah, yeah, that one. Oh my God.” – Nick Offerman (10:28)
    • “This is absolutely delicious.” – Offerman (10:37)

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Notable Quotes & Memorable Moments

• José Andrés on Philly Reaction
  • “They wrote an editorial saying why they give green cards to people like me.” (05:21)
• The Drill Bit Moment
  • “We’re gonna get this drill… Nick will use this to make some wood work, but we’re gonna use it, we are gonna use it.” – Chef José Andrés (05:56)
  • “I really feel like the drill is overkill.” – Show Host/Announcer (06:28)
• On the Traditional Elements
  • “A good Philly cheesesteak has onion. And now you’re gonna warm it up. Don’t worry. They’re like onion spaghettis.” – Chef José Andrés (07:39)
• On Cooking Tools
  • “Man, so many tools in cooking these days.” – Chef José Andrés (08:53)
• Playful Food Commentary
  • “Don’t you see that the meat is kind of telling you—‘Hey, baby. Hey, Stephen Colbert. I’m sorry, so hard with you.’” – Chef José Andrés (07:58)
  • “And then you know what? I’m gonna call HR on the meat if this keeps up.” – Show Host/Announcer (09:08)

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Timestamps for Important Segments

• 04:17: Introduction of Chef José Andrés
• 04:48: Announcement and explanation of the dish (Philly cheesesteak)
• 05:55–07:06: Using the drill to prepare the bread and filling with cheese espuma
• 07:14–09:18: Assembling, torching the meat, finishing with chives and salt
• 09:46–10:43: Nick Offerman’s taste test and reaction

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Guest Highlights & Restaurant News

• Chef José Andrés mentions his Bazaar Meat restaurants are now open at the Ritz Carlton Nomad New York and the Venetian, Las Vegas (10:47).

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Episode Tone

With playful repartee, improvisational humor, and culinary enthusiasm, the episode reflects the late-night show's friendly, irreverent spirit. Chef Andrés’ infectious energy, Colbert’s wit, and Offerman’s dry humor make the cooking demonstration as entertaining as it is informative.

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Best Quote Summary:
"People of America, people of the world, the Philly cheesesteak was created now." – Chef José Andrés (09:18)

Offerman’s verdict:
“This is absolutely delicious.” – Nick Offerman (10:37)

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Transcript

[Stephen Colbert]

Hey, everybody. Stephen Colbert here about to read the copy for our sponsor. This is from our friends at Wonderful Pistachios. And I was the wonderful pistachio spokesman for years. Yeah, I have a real close association with nut meat. Okay. You know what they say when they reach for a snack? Don't hold back. And that's exactly the approach with Wonderful Pistachios. The don't hold back snack. These little wonders are so tasty, it feels like getting away with something. But surprise. Each serving has 6 grams of protein and 0 grams of regret. That's right. No guilt. Just glory, glory in our nuts. Whether it's a satisfying crack of in shell pistachios, and that's capitalized in shell, or the smooth, instant gratification of no shells. No judgment. That's just it. Just eat. No judgment. I take issue with one thing. It's instant gratification. It's super tasty smooth.

[Sidekick/Co-host]

It's a hard nut smooth.

[Stephen Colbert]

Exactly. I mean, even out of the shell, it's still a nut.

[Sidekick/Co-host]

We can't disparage the nuts.

[Chef Jose Andres]

You.

[Stephen Colbert]

I'm not disparaging the nut. I'm describing the nut.

[Sidekick/Co-host]

Don't disparage any flavors.

[Stephen Colbert]

I'm not. I am celebrating the pistachio right now. I'm on board. I love pistachios.

[Sidekick/Co-host]

I love.

[Stephen Colbert]

I love crushed pistachio. I like a pistachio crusted trout. Oh, unbelievable. Instead of a trout amandine, a trout pistachio. Fantastic. Enough butter?

[Chef Jose Andres]

Who cares?

[Sidekick/Co-host]

Very good.

[Stephen Colbert]

And I love pistachio ice cream.

[Sidekick/Co-host]

Have you had the sea salt and vinegar? Wonderful pistachio. It's delicious. I get them.

[Stephen Colbert]

I didn't even know I get them.

[Sidekick/Co-host]

Before the softball games.

[Stephen Colbert]

But that's. You see, it's been a while since I've been the spokesman for wonderful pistachios. I didn't realize we'd achieved new pistachio technology.

[Sidekick/Co-host]

Yeah. Yeah.

[Chef Jose Andres]

Wow.

[Stephen Colbert]

Wonderful Pistachios has every snack style covered right now. There's an obsession with jalapeno lime. There is an obsession session. It's almost a disorder. It's spicy, it's zesty. It's basically a flavor roller coaster in a nut. Snacking on the go. Grab a bag of no shells, Feeling contemplative and want to work for it a little. So earning it, they're saying if you want to earn your nut, crack open those in shell beauties. Either way, it's snacking like a champ. So the next time hunger strikes, don't hold back. Unless it's a hunger strike. And then it's important that you do because whatever you're doing that for, I'm sure it's a worthwhile cause. Snack like you mean it with wonderful pistachios. Visit wonderfulpistachios.com to learn more.

[Sidekick/Co-host]

That was a wonderful.

[Stephen Colbert]

I wonder what more there is to learn. We just told them so much. We just told them so much about pistachios. But evidently there's a whole other world. There's an unexplored vista.

[Sidekick/Co-host]

They got a bunch of flavors. They got dill pickle, jalapeno lime, as we learned, smoky barbecue. There's a lot of different flavors.

[Stephen Colbert]

Wow. And I would not disparage any of them.

[Sidekick/Co-host]

No, no, no.

[Stephen Colbert]

Bring it on.

[Sidekick/Co-host]

Nothing bad to say.

[Stephen Colbert]

Nut me, nut. Nut me with nut meat.

[Sidekick/Co-host]

We're nut.

[Stephen Colbert]

No, we got nothing but nut. Nutty, nutty, nutty, nutty. Talk about, talk about, talk about, talk about nutty. Good.

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[Stephen Colbert]

With Stephen Colbert.

[Show Host/Announcer]

Ladies and gentlemen.

[Nick Offerman]

Hey.

[Show Host/Announcer]

The arms you see flailing over there is my next guest. He is a chef and a humanitarian whose charity, World Central Kitchen has provided disaster relief to millions all over the world. Please welcome back to the late show, my friend and yours, Chef Jose Andres.

[Nick Offerman]

Amigos.

[Show Host/Announcer]

All right, now to let the people.

[Sidekick/Co-host]

So.

[Show Host/Announcer]

To let the. So I want to remind everybody here.

[Stephen Colbert]

All right.

[Show Host/Announcer]

It's only an hour show.

[Chef Jose Andres]

Jose. Okay, let's go.

[Show Host/Announcer]

I want to remind the audience that you are a Michelin starred chef from Spain. What we are making tonight might surprise a few people. What is it?

[Chef Jose Andres]

A very traditional Spanish dish.

[Stephen Colbert]

What?

[Chef Jose Andres]

Philly cheesesteak.

[Show Host/Announcer]

Okay. Right you are. Okay, so what are you. This is it. But are you kicking it up a little bit?

[Chef Jose Andres]

30 years ago.

[Show Host/Announcer]

Three years ago.

[Chef Jose Andres]

30.

[Show Host/Announcer]

30 years ago.

[Chef Jose Andres]

I'm speaking English.

[Show Host/Announcer]

I understand.

[Chef Jose Andres]

I wanted to do a version of American classics.

[Show Host/Announcer]

Sure.

[Chef Jose Andres]

And this is my version of an American classic.

[Show Host/Announcer]

Okay.

[Chef Jose Andres]

Are you ready?

[Show Host/Announcer]

I am. How do the people in Philly feel about. About you changing because they're very. Are you good at dodging batteries being.

[Stephen Colbert]

Thrown at your head?

[Chef Jose Andres]

They wrote 30 an editorial saying why they give green cars to people like me.

[Nick Offerman]

Yeah. Is it?

[Chef Jose Andres]

Wow.

[Nick Offerman]

But here I am.

[Show Host/Announcer]

All right, what are we doing?

[Nick Offerman]

And I serve the Philly cheesesteak in all my bazaar restaurants.

[Chef Jose Andres]

And look at. What is this?

[Nick Offerman]

It's a piece of bread, but the.

[Chef Jose Andres]

Bread is empty, hollow.

[Nick Offerman]

It's like a pita bread. Yes. And what do we do with it?

[Show Host/Announcer]

Okay.

[Stephen Colbert]

I don't know.

[Show Host/Announcer]

What do we do?

[Chef Jose Andres]

We get the bread.

[Stephen Colbert]

Yes.

[Chef Jose Andres]

Get one.

[Stephen Colbert]

Yes.

[Chef Jose Andres]

And we're gonna get this drill. And maybe we need Nick, you know, drill. Nick will use this to make some wood work.

[Nick Offerman]

But we're gonna use it. We are gonna use it.

[Chef Jose Andres]

Where do I look at? So you see it's moving?

[Stephen Colbert]

Yes.

[Chef Jose Andres]

Over there. Over there?

[Stephen Colbert]

Yes.

[Chef Jose Andres]

On and off.

[Show Host/Announcer]

Yes.

[Chef Jose Andres]

And then you're gonna grab this, and you're gonna make a little hole without breaking it. Okay.

[Nick Offerman]

He tickles.

[Chef Jose Andres]

Okay.

[Show Host/Announcer]

I really feel like the drill is overkill.

[Chef Jose Andres]

Okay.

[Show Host/Announcer]

Okay.

[Nick Offerman]

Why my guys do this? I don't know. Okay, we do this.

[Chef Jose Andres]

Okay.

[Show Host/Announcer]

Now what?

[Chef Jose Andres]

The hole.

[Show Host/Announcer]

Okay.

[Chef Jose Andres]

And now what is this?

[Show Host/Announcer]

That is a CO2 canister.

[Nick Offerman]

What is this?

[Chef Jose Andres]

Yes. N2O.

[Nick Offerman]

And what we have inside?

[Show Host/Announcer]

Oh, it's cheese.

[Nick Offerman]

Cheese.

[Chef Jose Andres]

I mean. I mean, take a look.

[Nick Offerman]

Okay. And now you go look it. We go. And we fill the bread.

[Chef Jose Andres]

I just broke that. Fill it.

[Sidekick/Co-host]

You see?

[Chef Jose Andres]

And now you're gonna put it here. Okay. Are you with me?

[Show Host/Announcer]

Yeah.

[Chef Jose Andres]

Okay.

[Nick Offerman]

Very good.

[Chef Jose Andres]

Leave it here.

[Show Host/Announcer]

Very good.

[Chef Jose Andres]

In its place.

[Show Host/Announcer]

All right.

[Chef Jose Andres]

And now you're gonna have this amazing drill.

[Show Host/Announcer]

Your drill is still on?

[Chef Jose Andres]

Yeah.

[Show Host/Announcer]

You're killing my sound guy. Okay, I'm sorry.

[Chef Jose Andres]

All right, now we have a torch. The same one we use for cigars.

[Stephen Colbert]

Okay.

[Chef Jose Andres]

Yeah. Let's see if I remember how to use it.

[Stephen Colbert]

Yes.

[Chef Jose Andres]

Yeah.

[Stephen Colbert]

Oh, I see it.

[Chef Jose Andres]

Keep it.

[Show Host/Announcer]

And what do we have here?

[Chef Jose Andres]

And this is what you're gonna do. I'm gonna put you this onion. Beautiful puree.

[Nick Offerman]

Why?

[Chef Jose Andres]

Because a good Philly cheesesteak has onion. And now you're gonna warm it up. Don't worry. They're like onion spaghettis. Oh, my God, it's so good. Keep going. And now you're gonna warm it up. The onion and the meat. Oh, yeah, you're doing good. And don't you see?

[Stephen Colbert]

Yes.

[Chef Jose Andres]

Don't you see that the meat is kind of telling you. Hey, baby. Hey, Stephen. Stephen Colbert. I'm sorry. So, so hard with you.

[Show Host/Announcer]

This is a more intimate relationship with beef that I'm used to.

[Stephen Colbert]

Yeah.

[Show Host/Announcer]

And then what kind of beef is this?

[Chef Jose Andres]

And then this is American beef, obviously.

[Stephen Colbert]

Okay.

[Chef Jose Andres]

It looks good. Sometimes we use Kobe from Japan, but these days we use American beef.

[Show Host/Announcer]

Okay.

[Chef Jose Andres]

You are born in it.

[Nick Offerman]

Well, this is a well done steak at this point.

[Stephen Colbert]

No, it's not.

[Show Host/Announcer]

Yes, that's fine. Okay, I'm putting it on.

[Nick Offerman]

And this is. This is what you're gonna do.

[Stephen Colbert]

Okay.

[Chef Jose Andres]

You have here. Yeah. Your piece of bread.

[Sidekick/Co-host]

Yep.

[Chef Jose Andres]

And then you're gonna put upside down or do whatever you want. Meat on the top.

[Stephen Colbert]

Okay. There you go.

[Chef Jose Andres]

And then we have some of the oil that is over here.

[Stephen Colbert]

Oil.

[Chef Jose Andres]

Here you have your brush.

[Stephen Colbert]

A brush.

[Chef Jose Andres]

Man, so many tools in cooking these days. And you are gonna brush again.

[Nick Offerman]

Why?

[Chef Jose Andres]

Because the meat says 80. The fire was great, but now I need some oils into my body and at this moment.

[Show Host/Announcer]

And then you know what? I'm gonna call HR on the meat if this keeps up.

[Nick Offerman]

And then you put sea salt.

[Stephen Colbert]

Okay.

[Show Host/Announcer]

And some chives.

[Nick Offerman]

Some chives.

[Stephen Colbert]

Okay.

[Chef Jose Andres]

And ladies and gentlemen, people of America, people of the world, the Philly cheesesteak was created now.

[Show Host/Announcer]

So this has. It has the puffed up bread. We drilled a hole, we put in the cheddar esboma, then we torch the American Kobe on there. And we need someone who truly understands meat to come render judgment. Nick Offerman, are you available?

[Nick Offerman]

Nick is in the house.

[Stephen Colbert]

Nick.

[Nick Offerman]

Hey. Hey. You know how to use these?

[Chef Jose Andres]

Yes, yes, that's me. I don't.

[Stephen Colbert]

There you go.

[Show Host/Announcer]

So which one should he try?

[Stephen Colbert]

Here, Jose.

[Chef Jose Andres]

The one you made.

[Stephen Colbert]

Well, the one.

[Chef Jose Andres]

The one I made is better.

[Nick Offerman]

You like Raya? You like well Done or you like Raya, Nick?

[Guest/Additional Speaker]

I should probably try one of each.

[Chef Jose Andres]

Okay.

[Stephen Colbert]

All right.

[Show Host/Announcer]

Ladies and gentlemen, Nick Offerman, the biggest expert.

[Chef Jose Andres]

You're supposed to do movements with your body when you eat it. Like.

[Nick Offerman]

Yeah, yeah, that one. Oh, my God.

[Chef Jose Andres]

Yeah.

[Nick Offerman]

Yeah.

[Guest/Additional Speaker]

This is absolutely delicious.

[Chef Jose Andres]

You have chives in your mustache.

[Guest/Additional Speaker]

Is this American Kobe beef?

[Chef Jose Andres]

It is. It is.

[Show Host/Announcer]

Well, ladies and gentlemen, his restaurant, Bizarre Meat is now open at the Ritz Carlton Nomad New York and the Venetian, Las Vegas. Chef Jose Andres and official tester, Nick Offerman, everybody.

[Stephen Colbert]

Thank you for listening to the Late Show Pod show with Stephen Colbert. Just one more thing.

[Guest/Additional Speaker]

If you want to see more of.

[Stephen Colbert]

Me, come to The Late Show YouTube channel for more clips and exclusives.

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[Guest/Additional Speaker]

Someone is trying to frame us. Until our names are cleared, we're fugitives from interval. Like Bonnie and Clyde. With better snacks. Espionage? You still as good a shot as you used to be?

[Sidekick/Co-host]

Better.

[Guest/Additional Speaker]

Is there love?

[Stephen Colbert]

Language?

[Guest/Additional Speaker]

We like to walk that fine line between techno thriller and romantic comedy.

[Nick Offerman]

We make up our own rules.

[Chef Jose Andres]

Ncis.

[Guest/Additional Speaker]

Tony and Ziva now streaming on Paramount plus.