The Most Anticipated Meal Ever w/ Fancy Chef | Your Mom's House Ep. 780

Summary

Podcast Summary: "The Most Anticipated Meal Ever w/ Fancy Chef" | Your Mom's House Ep. 780

Release Date: October 9, 2024

In Episode 780 of Your Mom's House with Christina P. and Tom Segura, titled "The Most Anticipated Meal Ever w/ Fancy Chef", hosts Christina Pazsitzky and Tom Segura welcome the enigmatic Fancy Chef for a live culinary demonstration. This episode seamlessly blends humor, culinary artistry, and the duo's signature banter, offering listeners an engaging and entertaining experience.

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Introduction and Tour Announcements (00:00 - 02:00)

The episode kicks off with Tom Segura promoting his upcoming Come Together 2025 World Tour, expressing enthusiasm about performing in over 35 cities across the US and Europe. Shortly after, Christina warmly welcomes listeners to the show, setting an upbeat tone.

Introducing Fancy Chef and Booking Challenges (02:00 - 20:00)

Gene, a recurring guest, shares amusing anecdotes about his visits to the radiology department, including encounters with a quirky granny engrossed in a provocative novel and a rebellious woman arriving in a purple Camaro. This segment showcases the trio's knack for turning everyday situations into comedic gold.

Tom segues into discussing the challenges of booking Fancy Chef, highlighting the chef's elusive nature. Josh Zolo, likely involved in logistics, details the complexities of coordinating with an artist who juggles multiple phone calls and last-minute requests, illustrating the chaotic yet humorous side of event planning.

Tom Segura [04:20]: "Don't believe the hype. They're just trying to kill you. They're trying to get you to stay overnight and pump you full of medicine."

Gene [07:31]: "He's very funny. Every time I see a clip with him, it's very funny."

The conversation emphasizes the unpredictability of working with high-demand personalities and sets the stage for Fancy Chef's much-anticipated appearance.

Arrival of Fancy Chef and Initial Cooking Steps (38:05 - 60:00)

After overcoming booking hurdles, Fancy Chef finally arrives, much to the hosts' delight. Tom expresses his admiration for chefs as artists, comparing them to musicians and painters. Christina introduces the concept of the episode: a live cooking session where Fancy Chef prepares a multi-course Italian feast.

The team observes Fancy Chef as he begins with a Strawberry Mousseline, meticulously plating fresh strawberries to set the palate. The hosts commend the presentation and quality of the ingredients.

Christina P [58:35]: "Beautiful and nice. That's a sign of, I think, a good place."

As the meal progresses, Fancy Chef moves on to a Tomato and Mozzarella Bruschetta, showcasing his expertise in balancing flavors and textures. The interaction remains light-hearted, with Gene and Tom playfully debating the inclusion of certain ingredients and the cooking techniques employed.

Main Course Preparation and Culinary Insights (60:00 - 120:00)

The main course features a rich Seafood Pasta infused with Red Wine and Champagne, diverging from traditional recipes and highlighting Fancy Chef's innovative approach. Christina praises the chef's ability to think outside the box, while Tom revels in the unexpected flavor combinations.

Christina P [112:38]: "We added champagne, we added red wine. We woke it up. That's infused with flavor."

Throughout the cooking process, the hosts engage in conversations about culinary experiences, favorite dishes, and the nuances of fine dining versus casual eateries. Their discussions offer listeners insights into the challenges and rewards of the culinary world, all wrapped in humor and candidness.

Gene [116:24]: "This is a good way to drink wine and learn how to drink wine. Get the greases out of you. The palate down your throat."

As Fancy Chef meticulously prepares each dish, the hosts provide real-time reactions, emphasizing the sensory aspects of the meal—from the aroma of fresh basil to the texture of perfectly cooked scallops.

Tasting and Final Thoughts (120:00 - 141:29)

The climax of the episode arrives as the trio tastes the meticulously prepared dishes. Tom and Gene express their delight and astonishment at the flavors and presentation, lauding Fancy Chef for exceeding their expectations.

Tom Segura [130:00]: "It looks amazing with fresh. Amazing. Wow."

Christina wraps up the cooking session by introducing a Strawberry Mousse Dessert, further showcasing her versatility and commitment to culinary excellence. The hosts reflect on the day's experience, appreciating the collaborative effort and the unique dining adventure they embarked upon.

Christina P [138:40]: "Thank you for this incredible experience. My first podcast cooker podcast. And it's a banger."

Notable Quotes

• Tom Segura [04:20]: "Don't believe the hype. They're just trying to kill you. They're trying to get you to stay overnight and pump you full of medicine."

• Christina P [58:35]: "Beautiful and nice. That's a sign of, I think, a good place."

• Tom Segura [112:38]: "We added champagne, we added red wine. We woke it up. That's infused with flavor."

• Gene [116:24]: "This is a good way to drink wine and learn how to drink wine. Get the greases out of you. The palate down your throat."

• Tom Segura [130:00]: "It looks amazing with fresh. Amazing. Wow."

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Concluding Remarks

Episode 780 stands out as a memorable installment of Your Mom's House, blending the art of fine dining with the hosts' irreverent humor. The live cooking session with Fancy Chef not only entertains but also educates listeners on the intricacies of culinary creativity. Christina's initiative to host a cooking podcast episode demonstrates the show's versatility and the hosts' dedication to providing diverse content for their audience.

Listeners are left with a sense of anticipation for future culinary adventures and the continued collaboration between Your Mom's House and esteemed guests like Fancy Chef.

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Note: Advertisements and promotional segments interspersed within the transcript were omitted to maintain focus on the core content of the episode.

Transcript

[Tom Segura]

Pre sale tickets For Come Together 2025 World Tour dates are available now with the code word Tommy. I'm coming to over 35 cities across the US and Europe. Don't worry if you don't see your city. I will do my best to get there next year. Get Tickets [e-mail] Tour I can't wait. I'll see you soon. Well welcome.

[Christina P]

Welcome to your mom's.

[Gene]

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[Tom Segura]

Welcome to another episode of your mom's House. Quick reminder that coming up here in just over a week, I will be in San Diego and Phoenix as part of my tour. We also announced some 2025 dates. If you have not gotten tickets yet, we've added a bunch of cities but I'll be in New York, I'll be in Chicago, I'll be in Austin and Boston and so many more. So go to tomskir.com tour for tickets and I thank you and I will see you there. Gene, how are you today?

[Gene]

I'm good. I came from. I'm doing radiology just for fun. Just for kicks. Radiation.

[Tom Segura]

Yeah.

[Gene]

And it's not as awful as I thought, even though I should be telling you it's way worser than it is so that I get more sympathy and stuff.

[Tom Segura]

I'll tell you about Invisalign in a second, but go, go ahead.

[Gene]

Anyway, I wanted to tell you so this morning I went before we record and the radiation waiting room is lit because it's mostly older people who are like, I don't know, this could be my last.

[Tom Segura]

You hear a lot of Moans and noises.

[Gene]

So many moans. It's so sad. But today I saw a granny. Like a legit granny with the curly hair. We were sitting waiting to get called in to get your radiation. And she was reading a pornographic novel.

[Tom Segura]

That's awesome.

[Gene]

Yeah. And she didn't even look up. Like usually when I come in, she's lost in it. She. And she was. It was so horny and awesome for her. Yeah. And I was.

[Tom Segura]

You get the title by chance.

[Gene]

I. I forget forgetting everything these days. But it was. It was horny. And the. The COVID was like, hot.

[Tom Segura]

That's hot.

[Gene]

And I was like, dude, do it. And then as I was leaving the oncology center, I saw a woman roll in in a purple Camaro smoking a cigarette. Wow, that is so hard fucking core.

[Tom Segura]

Hard fucking.

[Gene]

To roll into the cancer building. Smoking is sick.

[Tom Segura]

You got to give it up to the folks that beat it and then, you know.

[Gene]

But I kind of get it now.

[Tom Segura]

They're already. They are predisposed to cancer. They've beaten. And then they're like, well, this is a stuff that will fuel it up again, so let's just do it again.

[Gene]

This is what I want. That would be like me getting back on like hormones because my tumor was hormonal.

[Tom Segura]

It was fueled by. I mean, I know there was a lot of non oncologists that weighed in on, on their thoughts of what caused your cancer.

[Gene]

The Internet's so many people waited.

[Tom Segura]

You know, the medical community explained to you that it was actually fueled by hormones.

[Gene]

Yeah, those. That's true. Yes, yes, yes.

[Tom Segura]

That's not what it was. That's not what it was.

[Gene]

You know what it was? Gluten.

[Tom Segura]

It was gluten. It was aluminum in your deodorant.

[Gene]

I've been wearing deodorant for years.

[Tom Segura]

Well, you can listen to the fucking doctors if you want, but I. I would kind of read through some YouTube comments and figure out what was going on. That's probably what.

[Gene]

Yep. I've been drinking my urine steadily and I think that's really what.

[Tom Segura]

Well, that's definitely going to help. Yeah, call Will. I'll tell you right now it has holding guys cocks. When I go out in public just to fight cancer myself, I just hold his dick and I go, I feel less cancerous right now. You know, it's just whatever, whatever you're interested in, you go with that.

[Gene]

The medical industrial complex. Don't believe the hype.

[Tom Segura]

Don't believe they're just trying to kill you. They're trying to get you to Stay overnight. They're trying to pump you full of medicine. Don't listen to that. You want to know what's going on with your body? You go on Instagram and you post something and just read those comments.

[Gene]

Find some hippie in a forest to tell you how.

[Tom Segura]

They'll tell you exactly how to beat this.

[Gene]

You know, there was this article. Which model was it? She was diagnosed with breast cancer as well. Is it. Will you look it up, my love? It's a. It's an old white lady now.

[Tom Segura]

An old white model.

[Gene]

Anyway, she was diagnosed with breast cancer and she opted to go treat it naturally. But if you. She wrote a book about it too, I believe. Yes. El McFerson.

[Tom Segura]

God.

[Gene]

She revealed she was diagnosed with breast cancer seven years ago. Nicknamed, nickname, whatever. That's her name, the body.

[Tom Segura]

So she talk about a genetic anomaly.

[Gene]

Oh, she's stunning. She's stunning. And so she. She says, oh, I went and I went and I did meditations and I changed my diet. But if you really listen to what she's saying, she's like, I went to like. And I'll. It sounds like she went to a really fancy holistic center in addition to chemotherapy and radiation.

[Tom Segura]

Maybe leaves out that part or what?

[Gene]

I don't know. You can't just eat papaya to cure breast cancer.

[Tom Segura]

I wonder if I drank herpe if I would fight cancer.

[Gene]

Oh, that's interesting.

[Tom Segura]

You know, I mean, she's Elle McPherson, you know?

[Gene]

Is she your gold standard jack off when you were. How old is. How older is Tom? When he finds.

[Tom Segura]

When I find El McPherson, I'm probably like, yeah, right. When your dick starts to get hard and you go, like, what's going on? So, like, young teen. 12, 13, something like that.

[Gene]

Stunning woman.

[Tom Segura]

Yeah.

[Gene]

Truly beautiful.

[Tom Segura]

When she was swimsuit issue.

[Gene]

Yeah.

[Tom Segura]

Model. It was crazy.

[Gene]

Oh, she was there. She was a part of a beautiful Christie Brinkley too.

[Tom Segura]

You know what's crazy? At that age. At that age, in your mind, you're like, if she could just meet me.

[Gene]

Yeah, If I could just talk to her.

[Tom Segura]

I could just talk to her. I bet you should be like, I don't know what I'm doing with these billionaires on their yachts.

[Gene]

That's so funny.

[Tom Segura]

I want to date an 8th grader.

[Gene]

I used to think that about Robert Smith from the Cure.

[Tom Segura]

Really?

[Gene]

Like, if he could just see me.

[Tom Segura]

And if Elle could just see me get it.

[Gene]

He'd, like, fall in love with me. I'm talking.

[Tom Segura]

We definitely have different types.

[Gene]

Yeah. Young Robert. Okay, there we go. That Guy, like, if he could just meet me at 16 and see how truly goth I was. And I somehow believe that if I could show him I was goth enough, then he would like me, you know?

[Tom Segura]

He's very funny. Every time I see a clip with him, it's very funny.

[Gene]

Yeah, he's like, oh, my God. Robert Smith, are you excited to be inducted into the Music hall of Fame? He goes, not as excited as you, apparently.

[Tom Segura]

Yeah, that's very funny. That's the best. I definitely like that.

[Gene]

Yeah.

[Tom Segura]

I don't know. I wonder if he's fun.

[Gene]

I think he is. I mean, he looks like he parties. He didn't get that physique. Not having fun.

[Tom Segura]

He didn't get up in cold plunge today.

[Gene]

He sure didn't. Nope, you did.

[Tom Segura]

That's right.

[Gene]

You did. You did.

[Tom Segura]

The plunge, you know, it's a good way to wake up.

[Gene]

Good for you.

[Tom Segura]

I.

[Gene]

But did you sauna too?

[Tom Segura]

I didn't.

[Gene]

You didn't really complete the cycle.

[Tom Segura]

Complete the cycle. I did press super early. I was super early. Seven, you know, that's terrible. You have to be like, ready for it. So. Yeah, it was good.

[Gene]

How'd you get ready? How'd you get ready?

[Tom Segura]

The plunge got cold. Yeah, got cold. It was funny because I was on. I was on a press call and they were like, and all your tickets are all sold out. And I was like, that's not true. That's why I'm doing this right now with you. And they were like, what? I go there. This is a new show we're announcing. I. I would like tickets to sell. And they were like, oh, okay. I'm like, yeah. Do you think I was coming on here just to shoot the. Like, I'm here to promote it.

[Gene]

Was it terrestrial radio, like old school?

[Tom Segura]

Yeah, it was, but it was live, so it was like, like in. During drive time, you know, so it.

[Gene]

Was one of those things. Yeah, they were sweet tops, girl. Tell us, what can the audience expect to hear from your act?

[Tom Segura]

6:45 in the morning right now.

[Gene]

And your funny, funny routine. What can they expect?

[Tom Segura]

Do you see your wife make each other laugh all day? You're both comedians. I'm like, all the time, 24, 7.

[Gene]

I bet your house is just.

[Tom Segura]

Just.

[Gene]

You crack each other up.

[Tom Segura]

Barrel laughs. You're going back and forth and how do you get any works out?

[Gene]

I bet your kids are funny too.

[Tom Segura]

Yeah, yeah, no, they are. They're very funny. Okie dokie.

[Gene]

We haven't even done the opening clip.

[Tom Segura]

We've had so much fun. You're not ready for the opening clip.

[Gene]

Oh.

[Tom Segura]

And neither is this audience.

[Gene]

Okay.

[Tom Segura]

Because if you haven't been following this closely, this is the most excited I've been in a long time.

[Gene]

Yeah.

[Tom Segura]

Doing this show. Are you ready?

[Gene]

I'm ready.

[Tom Segura]

Here we go.

[Gene]

Let's do it.

[Christina P]

How Beyonce said it. I'm gonna Texas. Beyonce came out with that country song, I'm in Texas. In a couple of days, you're gonna see the chef in Texas. I'm gonna be doing some great things. I'll be doing a podcast. I'm gonna be cooking on the set. Any one of you got a podcast? I'm not coming to talk. I don't want to talk. I'm coming to cook. You can talk to me while I cook, while I chef it up. I'mma post a podcast for all you non believers, all you ones that say he don't cook. I've been cooking for 40 years. 40 years. And I ain't gonna stop, baby. You better watch me good, baby. Big shout out to Joe Rogan. Big shout out to Mr. Sakuda. Can't say his name pronounced if I'm wrong, but anyway, I'm saying to every one of you, watch out, watch out, watch out. The chef is coming. You heard me.

[Gene]

Wow. Wow. Tom Segura, welcome to your mom's house. I'm going to get back into drumming. Are you. I mean, this is it.

[Tom Segura]

Nothing could be fancier.

[Gene]

This is the power of the Internet. You just got to know this guy. And by the way, he shouted out to Rogan. Should we send him over to Rogan's after this?

[Tom Segura]

He loves. He loves to eat. Joe loves to eat.

[Gene]

Yeah.

[Tom Segura]

So, I mean, it would be a real treat. I mean, I'm assuming it might be another $300,000, so I'm not really sure if we're in a position to do that, but.

[Gene]

Right.

[Tom Segura]

Maybe I could tell Joe, you know, you can afford it.

[Gene]

Could you imagine if we paid to have him cook at Joe Rogan's house? What the fuck is this?

[Tom Segura]

What the fuck did you send over to my house? Like, fucking fanciest chef in the world. What are you talking about?

[Gene]

Oh, my God. He'd stop talking.

[Tom Segura]

I'm so excited, though.

[Gene]

I know you are, but you know who isn't is our very own Josh Zolo. I was watching your face when we were playing this, and I could just see the look of stress and despair.

[Tom Segura]

Well, for people that don't know, Josh has had the privilege of working with Fancy to get him here. And from what you've said, it hasn't been. I mean, also, to be fair, huge artists are notoriously sometimes difficult to work with.

[Gene]

Divas.

[Josh Zolo]

Yep. We've been talking for a few weeks, and, I mean, you know, we have a lot of great people come through here. And, you know, like you said, a lot of artists, they can be a little eccentric, a little hard to pin down. They have their requests. But, yeah, he's definitely kind of taking the. Taking the record for most requests and just given me the run around a little bit.

[Gene]

But what kind of requests?

[Tom Segura]

Yeah, like, what kind of.

[Josh Zolo]

I mean, he's called multiple times about different chef jackets and hats that he needs, and they change every day, what he wants. He really wanted one that was embroidered with YMH from a specific company. And then he's like, don't worry about the hat. I'll bring the hat. He just called me. I think you guys heard. He's like, I need hats. You need a pack of hats for me? You know, all. Yeah, all.

[Tom Segura]

He also requested quite a bit of cooking equipment. Right.

[Josh Zolo]

We have a whole kitchen's worth of everything he could possibly want. We have. We have the nicest plates and settings.

[Tom Segura]

And everything was real big on that. I don't fuck with paper plates.

[Gene]

Did you go to Home Goods, though? Wow.

[Josh Zolo]

He went to HomeGoods.

[Tom Segura]

Wow. Now, the real question, I guess next, and maybe this will be upon arrival, because we did discuss when we spoke to him last time, that I was like, oh, what's on the menu? He was like, fucking anything you want. And I was like, sea bass. And he was like, yeah, I don't really fuck with seafood. And I was like, interesting. But what will actually be cooked is a thing.

[Josh Zolo]

He keeps saying, New York strip.

[Tom Segura]

New York strip.

[Josh Zolo]

And red potatoes and seasonal fruit.

[Tom Segura]

Okay.

[Josh Zolo]

That's been the update I've gotten.

[Tom Segura]

I'm excited for that.

[Josh Zolo]

Yeah.

[Gene]

But my. I'm wondering, will he. How will he fancy it up? Will there be cups? And will he put it. Cut up the steak, put it in the cup with some strawberries and ranch? We don't know how he's going to mix all this up.

[Tom Segura]

Hey, Picasso, how are you going to paint this?

[Gene]

You're right, you're right.

[Tom Segura]

I mean, just give me a brush and a canvas and look at the end result. You know what I mean? I know that's kind of what you're doing there.

[Gene]

So he's been a little evasive A little bit. Okay.

[Josh Zolo]

Yeah. It's been really hard to lock down any kind of logistics, like where we could pick him up at, you know, arranging cars.

[Tom Segura]

Yeah, we actually have a little bit of footage here from your call. Yeah, that was. You've cut down into multiple clips for.

[Josh Zolo]

Us, but this call was 20 minutes long. Trying to just get one answer, which is where can we pick you up?

[Gene]

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[Tom Segura]

Okay, here we go. This is so right here. He's talking to somebody else.

[Josh Zolo]

He's on a different call while he's on with me.

[Tom Segura]

Okay.

[Josh Zolo]

Scheduling a yacht party.

[Christina P]

Or you send it to somebody else and break it down because I got locked on. I've been in like five weeks already. I met you another line.

[Josh Zolo]

I'm still here. I'm here.

[Tom Segura]

So one thing is for sure, his phone does ring non stop. Yeah, he's always on a phone call.

[Josh Zolo]

It also appears like he's blocked me on two of the three numbers.

[Tom Segura]

What's that all about, you think?

[Josh Zolo]

I don't know. I mean, it might be an accident.

[Tom Segura]

I did notice that I jumped on one of his lives. And the phone rang the entire time? Yeah, the entire time.

[Gene]

Is he publishing this phone number on.

[Tom Segura]

Instagram all the time? Yeah, multiple numbers. He gives up multiple numbers all the time. Yeah, he's like, book me, book me, book me. Stop thinking, book me, book me. 5702 something. And then he's like, seven, two.

[Gene]

Hey, it works. It got us. And he's obviously he's gonna meet somebody at the yacht club.

[Tom Segura]

And then. Well, here's more clips from your phone call with fancy.

[Josh Zolo]

NBA.

[Tom Segura]

Yeah, so this was. I. He was saying, don't send a car service to pick me up.

[Josh Zolo]

Yeah, yeah. Because we really felt like we need somebody to be with him to ensure that he gets to the airport.

[Tom Segura]

Don't know why, but go ahead.

[Josh Zolo]

And he, he would not give us an address. And then he said, he said he can't give us one because he's going to be on the movies, going from event to event. And I'm like, oh, you're not going to be at home.

[Tom Segura]

But then he also said he signed.

[Josh Zolo]

An mba, an NBA, which was why he couldn't give me the address of the event he was going to be at.

[Gene]

Interesting.

[Tom Segura]

Yeah.

[Josh Zolo]

You don't know your home address?

[Christina P]

I do, I think.

[Tom Segura]

I don't know.

[Christina P]

Josh.

[Tom Segura]

I can't.

[Christina P]

I don't know what to tell you.

[Gene]

I don't.

[Christina P]

I'm being honest. I go from one place to the next place, one place to the next place, one place to the next, bro. You definitely. Can you get a landmark or give me a landmark?

[Josh Zolo]

I'll take a landmark.

[Tom Segura]

A landmark to pick him up.

[Gene]

He doesn't have a home address. He says, I don't, I don't want.

[Tom Segura]

Definitely at home. He's always at home. Right.

[Gene]

But he doesn't want to give out where he is. Yeah, because of the MBAs. Or he's moving around.

[Josh Zolo]

And he also didn't end up giving me a landmark either.

[Tom Segura]

Oh, he didn't. Oh.

[Gene]

So how did we send a car? Where did we send the car?

[Josh Zolo]

We finally got an address, which I could not confirm if it was his address or an address, but we sent a car somewhere. But I talked to him this morning, and he said he was on the.

[Tom Segura]

Train to the airport.

[Josh Zolo]

To the airport. So.

[Gene]

So he bypassed our offer for a ride, and he's on a train.

[Tom Segura]

Well, I'm glad we paid for that. Let me see what else we got.

[Christina P]

Think.

[Tom Segura]

Let me think.

[Christina P]

I gotta think. Josh, hold on. Don't, don't, don't. Hold on.

[Josh Zolo]

This is his answer.

[Christina P]

Do.

[Josh Zolo]

Do you live in Miami?

[Christina P]

I do.

[Josh Zolo]

Could we put that down for now?

[Christina P]

No.

[Tom Segura]

Okay. Wow. He really isn't an eccentric artist.

[Josh Zolo]

He really is.

[Tom Segura]

Yeah, yeah, yeah, That's.

[Gene]

I get it. You know, and. And especially now that he's blowing up. This is how they are, the great chefs.

[Tom Segura]

They do.

[Gene]

I'm excited to see his process.

[Tom Segura]

I could not be more excited. I'm filled with anticipation because of the fact that it. It's so unlikely that he will board this plane. So I'm just. I'm. I cannot wait for the message from you tomorrow. I'm. I don't know if I'm gonna sleep tonight. I'm just gonna be waiting for you to be like, we got eyes on him, and that's gonna change.

[Gene]

Will he or won't fancy chef show up? Will he or won't he? This is the greatest mystery.

[Tom Segura]

When we'll see on his live. And his phone was ringing, he would answer the phone. He would go, fancy here. Just answer the phone. Fancy.

[Gene]

Let's just do it. We don't even know his real name. It's just a fancy guy.

[Tom Segura]

It's just fancy. Speaking of future stars that we've discovered.

[Gene]

Yeah.

[Tom Segura]

I mean, they're just coming out of everywhere.

[Gene]

You know, if you follow my Instagram and you consider yourself a friend of mine, I've got something to request of you. Please tell other people about my Instagram. Yeah, sure. Got it. I really, really want to grow my social media profit, and I would consider it an act of friendship if you just informed other people about my Instagram and suggested that maybe they start checking my Instagram out.

[Tom Segura]

Now you have a lipstick line. Can I tell what's going on with her? As somebody who.

[Gene]

I think this is a great model for my lipstick line. I think you're right. I would love to hire her. I'm tell. I'll tell you what. Laugh if you want. She's engaging.

[Tom Segura]

Yeah.

[Gene]

I'm curious to know what. What's going on in the bathtub. She's splashing water.

[Tom Segura]

Splashing is very enticing.

[Gene]

I love this and I want to help her.

[Tom Segura]

It's semi erotic, too.

[Gene]

Yeah. My videos, my photographs and what have you. Okay. Okay. And. Oh. So I just want to get that out there.

[Tom Segura]

Jesus.

[Gene]

That. I would really appreciate it if you would tell other people. I will.

[Tom Segura]

Happy to do it.

[Gene]

Look at her tiny two feet. About me and help me social media presence.

[Tom Segura]

There's just one. Oh, there's one on the bottom.

[Gene]

There's little. There's one rogue two feet down there. I like her lipstick. It totally changed the vibe, though, because she could have just been a normal person. And then she gave herself that pop of color.

[Tom Segura]

And that whole time, you know, you're like, are we going to see more?

[Gene]

That's what I like about it. It kept me on tender hooks.

[Tom Segura]

Yeah.

[Gene]

I was like, will we see titties?

[Tom Segura]

Yeah, she can flash something really interesting.

[Gene]

It was cool.

[Tom Segura]

What's this? What's this handle?

[Josh Zolo]

It's Denise. No. 1957 on Instagram.

[Tom Segura]

Can you pull. Can you show us real quick? Do you mind? Yeah. That's really exciting.

[Gene]

I like Denise. This is more interesting than 99 of the celebrity posts that I see on Instagram.

[Tom Segura]

Yeah. Let's see. And. Oh, she has 90, 000 followers already.

[Gene]

Oh.

[Christina P]

What?

[Gene]

Denise.

[Tom Segura]

Oh, wow. She's an author. No, she's. I thought we were.

[Gene]

What's.

[Tom Segura]

I'll tell you where I usually see photos like that are on some of those documentaries I watch.

[Gene]

Your favorites. Yeah. Oh, oh, oh. Hold on. Let's see what else.

[Tom Segura]

Whole other color here, huh? Back in the tub, Avery.

[Gene]

Horrible thing. Different lipstick, too. Yeah, but it was a part of the human condition, possibly back to prehistorical times. Before reading and writing were invented, there was slavery. Right. Now, in America, we have a very strong association between slavery and race and racism. Right.

[Tom Segura]

That's true.

[Gene]

Is this really appropriate tub talk? Slavery, slaves and slave owners. Yeah, Same race. I was a rock, I was horny, and now I'm not. People just didn't have the ability to go to another continent.

[Tom Segura]

And that whole time. Did you see that one just peeking out?

[Gene]

So seductive.

[Tom Segura]

You go to the next one, but see, she keeps. I've never seen her out of the bath. I kind of.

[Gene]

I think it's interesting how words take on meaning. Different color lipstick and symbolisms that are very much beyond what the word.

[Tom Segura]

Actually, I'll tell you what's interesting to me too. Something's not, but something is kind of curious here. Yeah, there's 90, 000 followers.

[Gene]

Sure.

[Tom Segura]

No comments. 66 likes the math. Really. Math, as the kids say. She's the disabled writer of the Bloodied and the Broken. Justice gone haywire. I spy. You spy. They spy. Enron.

[Gene]

Yeah, I ran to the movies.

[Tom Segura]

Okay, well, I don't know.

[Gene]

Click on the Amazon link because that's where you can see her books. Are these self published or. This is. I don't know.

[Tom Segura]

She might be limiting her comments too. I mean a lot of celebrities, you know, do that if they're. Good point. Any.

[Gene]

Yeah, these.

[Tom Segura]

That's a good point.

[Gene]

These books are. This is what she writes. That's Denise.

[Tom Segura]

Yeah. Yeah.

[Gene]

Wow. This is. I'm thoroughly confused.

[Tom Segura]

I'm very confused. I'm very curious. But we did what she asked, which is get people.

[Gene]

These are her books.

[Tom Segura]

Is that one's. Is that free? Is it zero dollars? I spy, you spy. They spy.

[Gene]

Yeah. The audiobook. Yeah, you're right.

[Josh Zolo]

On Kindle.

[Tom Segura]

Oh, it's free. Oh, okay.

[Gene]

It's got a five. Five reviews. Four stars out of five.

[Tom Segura]

That's not bad.

[Gene]

No.

[Tom Segura]

And ran at the movies.

[Gene]

Wow. That one's got five. Five out of five stars.

[Tom Segura]

Look, here's the thing, man. We need to know what's going on with Denise.

[Gene]

I. I just love how she goes to the splashing because it does engage me. And what's going on here? What's the first medical stuff going on?

[Tom Segura]

Your daughter. Someone's asking again, not a lot of like, explanation going on. That looks like a. The dartboard workspace.

[Gene]

Well, it looks like a crawl space.

[Tom Segura]

Well, that. The. The other one just looked like people at an office. Right. And then this other stuff looks like crime scene photos. Yeah, it just looks like, oh, this is Dennis Rader's garage. Yeah. That's the back of someone's head. It's a really interesting. Terrifying sketches like this. As a behavioral profile enthusiast.

[Gene]

Sure.

[Tom Segura]

You know, if you showed me this at first, I'd be like, oh, yeah, this person has committed some horrific crimes. You know, Will. Oh, then the flowers.

[Gene]

She's always in the tub.

[Tom Segura]

What's that? What's going on here?

[Gene]

Okay, now we're in fishnet again. Dancing.

[Tom Segura]

With the fishnets on.

[Gene]

Very beautiful. I love telling you beautiful, sexy legs.

[Tom Segura]

I really think about BTK because he was really in Wichita. That.

[Gene]

But may I You know something, Tom? I see myself going this way.

[Tom Segura]

What?

[Gene]

Like, let's say you die before me.

[Tom Segura]

You always bring up this scenario. It's always.

[Gene]

Because I can see myself going crazy.

[Tom Segura]

Really?

[Gene]

Absolutely. I'm the woman in the bathtub. Just thirst trapping, like, just putting it out there. This is. This could easily be me. And I have 10 cats. This. Can you. You can see, that's why Annie's laughing, because he's like, yeah, of course. Look at her. This is me.

[Tom Segura]

A lot of engagement here.

[Josh Zolo]

All of these guys are super into her.

[Tom Segura]

That's what I was saying. What's going on here?

[Gene]

So she's getting dates. That's how she does it.

[Tom Segura]

Yeah.

[Gene]

There's always somebody.

[Tom Segura]

I'll tell you what, those comments are about to change, sister. You're gonna start seeing a lot more stuff that you. You really. You're gonna be like, what the does this mean? Oh, oh, oh.

[Gene]

Knees up, knees up. No. She looks good, though. I like her shoes.

[Tom Segura]

I'm good. We can. I'm. Yeah. This is interesting. Thank you for showing me this.

[Gene]

Bloodied and broken. Yeah, that's her book. And there's a. There's a.

[Tom Segura]

She looks really different there too.

[Gene]

You know, ever changing, ever evolving.

[Tom Segura]

Right there. And it's very dark lipstick today. Maybe that's the Christina P. Collection.

[Gene]

I hope so. You know, my new color Berlin looks similar to that.

[Tom Segura]

There's her friend Jan at the diner. That guy right there in the middle. It's like he's got a story to tell. I don't know what's going on with him.

[Gene]

Brother, grandfather. At one of my favorite restaurants. It's called O or Asian fusion, and it's in boulaver. Well, anyway, I'm gonna.

[Tom Segura]

Yeah, we got some. Some brothers in arms in these comments, though, so that some people are. I built this brick by brick. I don't understand my feed, but I love it. So other people are. Yeah. What's the German algorithm?

[Gene]

Is your dad a WW2 vet?

[Tom Segura]

Oh, wow.

[Gene]

Thanks for the tour. Hope you enjoyed the crispy chicken. Oh, that's from the restaurant.

[Tom Segura]

Well, either way, all we know is this is a great find. Okay. Really great find.

[Gene]

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[Tom Segura]

Here we go.

[Gene]

This is right. Oh, this reminds me of King Ass Ripper.

[Tom Segura]

He does have King.

[Gene]

Same similar physique and process.

[Tom Segura]

Big baby.

[Gene]

Oh boy, is he a baby.

[Tom Segura]

Yeah, he's doing the big baby thing.

[Gene]

Oh yeah, yeah, yeah, yeah, yeah, yeah. This is what Ass Ripper would taunt us with.

[Tom Segura]

Yeah. Harry and Cross.

[Gene]

He's a Gainer rip.

[Tom Segura]

Yeah.

[Gene]

Thank you sir. Thank you, sir.

[Tom Segura]

The crazier part is that there's another guy who you can't see who's watching the same video, just stroking his dick, you know, being like, God this is hot. Just loving this.

[Gene]

I will.

[Tom Segura]

Whatever. There's. There's always somebody stroking the deck to it.

[Gene]

Of course that's why he's putting it out there. This isn't for women's benefit. No woman wants to see this. Nope. He has the same burp sound that you do. Yeah, when you.

[Tom Segura]

Well, we kind of look alike.

[Gene]

No, no, you put your voice at the end of it. Yeah, it's always gets me. Yeah, it always makes me laugh. And then your mom gets super upset and then it makes me laugh even more when she goes, ah, yeah. You are disgusting. I like for somebody to answer me. Korean men or New land men or Canadian men. Somebody contact me to let me know, would you like to have someone like me? Oh, I like that at the end any.

[Tom Segura]

I'm not Canadian, unfortunately, I don't. That's true. She wants me. That's the only thing that's. I can say. No, that's really. That's it. Cuz I mean, look, I'd be into it, but yeah, I just. I'm not from Canada.

[Gene]

What can I do, you know? Big difference between her and the cool guys is that she put her dentures in to make this video.

[Tom Segura]

That is true. It's a terrible angle. It's horrible lighting. The message is upsetting and at the very least confusing. But she does have her teeth in, which is. And that's a huge, huge win.

[Gene]

It's very rare that they do that. So she put in the effort. She looks clean. Yeah, yeah, somebody. And again, somebody's dick is hard.

[Tom Segura]

Yeah.

[Gene]

Not yours.

[Tom Segura]

I'll tell you the one that. That's made me the mo. The. I laughed so hard I sent this video to 50 people when I got home. Oh, and it's.

[Gene]

Did you send it to me?

[Tom Segura]

I don't know if I did. It was a while ago. I actually forgot about it until I saw it in the. In the bank today. Here it is. What? That sounds. Hold on.

[Christina P]

Move your head.

[Tom Segura]

I'm trying to pronounce it. It's a. I'm. Hold on.

[Christina P]

I'm trying to sound it out, but you're not sounding it right.

[Tom Segura]

No, no, no.

[Christina P]

Say uncle.

[Tom Segura]

No, they don't say uncle.

[Christina P]

They say it rhymes with Uncle Funko.

[Tom Segura]

The shirt for people listening just says Funkle. A fun uncle. And his nephew is clearly just messing with him. Saying it says. He's like, no, no, no, no, no, no, no. That's why.

[Christina P]

No, they don't say. Now you got me saying it because I'm getting pissed off. You're saying the wrong. Saying the word wrong. They don't say nothing about no nothing. It says. It said Uncle Funko. My. If you can't get it, if you can't say it don't say it. Don't say it. Don't say that, cuz. You're pissing me off. Say something. Right your damn mouth.

[Gene]

Oh.

[Tom Segura]

Right at the end.

[Gene]

He's like, off. He's got a fist. Making a fist.

[Tom Segura]

Kill him, dude.

[Gene]

Holy.

[Tom Segura]

He got so worked up by that, man. He knew exactly how to wind. He knew how to wind his ass up.

[Gene]

Do you think it wound him up? Because he's one of those guys. It's like, I don't curse.

[Tom Segura]

Yeah.

[Gene]

I don't do the cursing.

[Tom Segura]

Yeah, yeah, yeah. He's like. And is a harmless. And he got. He probably loves this shirt. It's his fave, you know, he's. He's like, I'm. Oh, Funko. And he probably thought that was really endearing. Oh, Funko. A fun uncle. I like that. You know? And he's like. It says. He's like, funko. I'm a Funko. And the funny thing is he's definitely not a Funko. No, he's a beat your ass uncle.

[Gene]

For sure.

[Tom Segura]

For sure.

[Gene]

He's got plastic covering the air conditioning.

[Christina P]

He's so mad.

[Gene]

Yeah, he's so mad. He's got murder in his eyes.

[Christina P]

Look, Uncle Funko.

[Gene]

He does love the shirt because look how worn it is.

[Tom Segura]

Oh, he loves it.

[Gene]

That's his favorite one.

[Tom Segura]

And his fucking. This kid knows exactly what button to press on this guy. It's great. Yeah, yeah. It's a. Yeah. Because he's like, he's taking it like, how dare you think I would put on something with cursing on it.

[Gene]

Of course. Especially I'm an uncle. And yeah, you don't want to say like a uncle.

[Tom Segura]

No, of course it's terrible. He's like, no, that'll piss him off. So I'm just record him losing his right now. All right, let's. Yeah.

[Gene]

Amazing. Good stuff.

[Christina P]

Say Uncle Funko.

[Gene]

Funko. Uncle Funko.

[Tom Segura]

All right, let's take a quick break. We'll be right back.

[Christina P]

Say my name, say my name.

[Tom Segura]

Fancy Chef.

[Christina P]

This is the Beyonce, baby. Look how lovely. Look how nice. 5760-438687-02742, 1784, 516, 713, 9493 me so nice. Beautiful. Wouldn't you like your Thanksgiving table like this? Beautiful. And knife by me, the remarkable fancy chef.

[Tom Segura]

I'm located in Atlanta, Georgia.

[Christina P]

Okay, I'm all booked up.

[Tom Segura]

All right. And we have to book.

[Christina P]

Tuesday.

[Tom Segura]

And that's gonna change.

[Gene]

Will he or won't Fancy Chef show up. Will he or won't he? This is the greatest mystery, how Beyonce said it.

[Christina P]

I'm gonna Texas.

[Tom Segura]

I really like this guy. It's amazing.

[Christina P]

You'll see how beautiful it'll be. And I'm telling you, the podcast gonna go a lot. I'm doing the filming today, so.

[Tom Segura]

You're filming. What are you filming?

[Christina P]

John Segura.

[Tom Segura]

No way.

[Christina P]

Yes way.

[Gene]

The actor.

[Christina P]

Yes.

[Tom Segura]

Good guy.

[Christina P]

Turn this off. They gonna ring like crazy now. Don't answer her.

[Tom Segura]

All right, and welcome to another episode of your mama's house. Today is a huge, huge day here. We are bringing to you guys live and in person. One of this is just, like, a breakthrough type of experience. We've had days, I say where you mark time, you know, RPC Charro's famous 9.72 seconds, of course. And then today. Today we are bringing to you guys, we couldn't be more excited, the one and only fancy chef. Give it up, everybody.

[Gene]

He's here in the flesh.

[Tom Segura]

Yeah, I mean, like, we've been, you know, watching the videos. We've been obviously, like, fascinated by this thing. I have to say, first of all, just so it's clear, we are big, big foodies. In other words, we love fine dining experiences. We love chefs. In my mind, hanging out with chefs is a lot like hanging out with any other artists. I see you guys as artists, so I like hanging out with musicians, painters, comics, et cetera. And chefs are like that for me too. So we always have a natural. Yeah, sure.

[Gene]

Do I need to take that? Is that.

[Tom Segura]

Do you want to take it?

[Christina P]

No, let them take it.

[Tom Segura]

Okay, okay, okay, okay.

[Christina P]

Put them away. They're not going off.

[Tom Segura]

Oh, okay. Whatever. You want them to take the phones away?

[Christina P]

Yeah. You don't mind?

[Tom Segura]

I don't mind. Do you want me. Tanner, you want to leave them? No, it's up to you, chef. Whatever you want to do. Do you want to leave them out here?

[Gene]

I don't want you to miss them.

[Tom Segura]

If you. I don't know, if you need to grab a call, it's fine.

[Christina P]

Oh, yeah.

[Tom Segura]

Okay.

[Christina P]

I want to answer on set.

[Tom Segura]

Oh, it's up to. It's. Sure. Do you. Do you want to take them out to the prep area, or do you.

[Christina P]

Want to answer on set? You don't mind?

[Tom Segura]

I don't mind if you answer on set.

[Christina P]

Oh, you know. Okay, good.

[Tom Segura]

Okay. Okay. So. So anyway, we've been so fascinated, and I know you're going to do something very special for us. You were giving me a little bit of a of a teaser out there about today's going to be like. Chef told me that he felt inspired, and he decided to call an audible, Change the menu in. On the spot, in the moment.

[Gene]

Wow.

[Tom Segura]

And he also said he's gonna do something he's never done before.

[Gene]

What?

[Tom Segura]

So we don't really know exactly what it is yet, but it's a little bit of a secret.

[Gene]

Can you give us any hints? Like, any hints?

[Christina P]

I could.

[Gene]

I'm hungry, by the way. I came in starving. I haven't had anything to eat today because I knew you were cooking. Tell me. Wet my whistle. Wet my beak a little.

[Tom Segura]

Give us a little.

[Gene]

Yeah, just give me, like, a little.

[Tom Segura]

Just a little appetizer of what it's gonna be. Yeah.

[Christina P]

I want the excitement to eat it.

[Gene]

I hear what you're saying.

[Tom Segura]

Well, I'm excited either way.

[Christina P]

But it. But it is. It's a great mixture that I've never done before.

[Tom Segura]

Okay.

[Christina P]

It's gonna be the first time, but it's not gonna be to the point where you be like, no, you really gonna scream and shout like, this is it.

[Tom Segura]

This is it.

[Christina P]

So I know how to execute it. I mean, ever doing it. I know how to execute it.

[Tom Segura]

Of course. You're a master. You're a master.

[Christina P]

I know how to execute it. Trust me.

[Tom Segura]

Now, one of the things you said, because everybody's interested in people's background, you started in the kitchen when you were 4.

[Christina P]

I did.

[Tom Segura]

And did you ever go. I imagine. Did you work in restaurants growing up? Did you go to culinary school? Did you travel abroad and work in, like, a lot of chefs have certain paths. What was your path?

[Christina P]

So I'm gonna tell you a real funny story.

[Tom Segura]

Okay.

[Christina P]

But let me go start from the beginning. So I did start at 4. I started in the kitchen as a little child with my mom, my dad. My dad was actually a navy chef. In the navy.

[Tom Segura]

Okay.

[Christina P]

My mom actually learned from her parents. So what I would do is, at 4, I would get the pot, get the pan, fill this up with water. She actually sometimes stand me on the platform to get to the stove or to the water to fill it up or get the potatoes or something like that.

[Tom Segura]

Yeah.

[Christina P]

And it never left me from there on. So what I did do is I went abroad as I grew, and one of the first places I got into airline catering.

[Tom Segura]

Airline catering. Like Delta?

[Christina P]

No, they. They were. They would. We did British Airways. First class of business. Class B wee. First class of British.

[Tom Segura]

Okay.

[Christina P]

First class of business class. There was an airline. There's kitchens in New York.

[Tom Segura]

Would you do the thing where you would design the menu for that airline? Like you would. You would design what. What passengers are going to have?

[Christina P]

No. Later on.

[Tom Segura]

Okay.

[Christina P]

Because when I started, there was a chef there called Russo. And I was young, and Russo at first didn't believe in me. So he stuck me in the cold kitchen. So he stuck me in the cold kitchen. He seen my speed. He said, come here. I came to him. I didn't know he was so fast. I didn't know you were so good. So the hot kitchen is more advanced.

[Tom Segura]

Right.

[Christina P]

So he's tomorrow, you coming in 6am.

[Tom Segura]

He could sense how fast you were.

[Christina P]

He did. You going in the hot kitchen. I was excited. I ran home and I told my mom, and he took me and toured me the kitchen. Stuff I had never seen before. Really? The tall kettles that you cook in commercial kitchens, airline hotels, so on and so forth. And she said, that's good. See what learning from home did for you. So that was one of my first places that I got.

[Tom Segura]

Okay.

[Christina P]

A taste of commercial.

[Tom Segura]

And then was it on to restaurants from there or just private cooking?

[Christina P]

No, it was on to restaurants. I actually had a good friend. Wow, you're really blown into it. It was in that neighborhood.

[Tom Segura]

Yeah.

[Christina P]

And this is when I went to Rockefeller center in New York City. Two restaurant associates, savories. I was telling you about Seppi Ringley. So there was three restaurants. Three restaurants in the road. They had savories. To the left was American Festival Cafe. To the right was the Sea Grill, where Chef Seppi Ringley, I learned up under him as well, so. Oh, the Sea Grill.

[Gene]

But this is interesting because you said to us on the phone call that you didn't prefer to work with seafood. Is there a history at the seafood restaurant?

[Christina P]

Well, you gotta tussle with a lot. And the tussle is cracking, opening so on and so forth, Shell so on and so forth. But the big thing is the smell.

[Gene]

Yeah.

[Tom Segura]

Yeah.

[Christina P]

So that's.

[Tom Segura]

That's. That's a turn off.

[Christina P]

Yeah. So it can be. If you ain't not in the mood for that, then it's just like you don't want to do it.

[Tom Segura]

Tell me about strawberries, because they so clearly have influenced you. You know, Dali was known for clocks in his work. And I feel like when somebody says fancy chef, I go, strawberries. This guy has a thing. He loves strawberries. Like has. Is there an origin story there or are you just feel. I feel like there's a connection between you and strawberries.

[Christina P]

It is. And the connection that I have with the strawberries is they have a very distinct smell to them, a great taste. They're very bright. And the contrast that they give off is exceptional.

[Tom Segura]

Yeah. Because you'll throw them in things that people don't expect. You know what I mean? Yeah, I do. That's exciting.

[Christina P]

Yeah. And the reason why I do is because sometimes my mom tell me to.

[Tom Segura]

Yeah.

[Christina P]

Sometimes it's not playing, but that's good.

[Tom Segura]

That's something I've seen from your post is you have a very stream of consciousness way of cooking. You. You feel something in the moment. It is very artistic, right?

[Christina P]

It is.

[Tom Segura]

Yeah.

[Christina P]

It really is.

[Tom Segura]

It is. So, yeah.

[Gene]

Ask you are these people that are trying to book you that are contacting you right now on your phones, like, are these bookings?

[Christina P]

They are.

[Gene]

Wow.

[Tom Segura]

Wow.

[Gene]

Can you tell us, I mean, I know You've signed many NBA's. Can you tell us one of the most exclusive clients you've worked for?

[Christina P]

No.

[Gene]

No.

[Christina P]

I can't tell you who it is.

[Tom Segura]

I know.

[Gene]

Can you give us a hint? Maybe.

[Tom Segura]

Yeah. Can you tell us, like, what the scenario was without telling us? Acting, who it was?

[Gene]

Are they actors? Are they business people?

[Tom Segura]

Huh? All the above.

[Christina P]

All the above.

[Tom Segura]

And they. They have you at, like, on yachts and in mansions and everything.

[Christina P]

Yeah.

[Tom Segura]

Wow.

[Christina P]

This guy here isn't really too much. I didn't sign the NBA with him, but he was one of my first ones. And I'll tell you his name. Daniel Green.

[Tom Segura]

Ah, Daniel Green.

[Christina P]

He. He drew for the comic books Marvel.

[Tom Segura]

Okay.

[Gene]

Oh, that's nice.

[Tom Segura]

And he had you?

[Christina P]

He had me. He had. In New York, in the town of Kingston, New York, my cousin. I thought about. He. He. When I. When I did, he was about 75.

[Tom Segura]

And here they are.

[Christina P]

Dude, this is just excited.

[Tom Segura]

Yeah.

[Christina P]

And I did good. He was just so excited for everything that I did. But Daniel Green, he was a drawer for the Marvel.

[Gene]

Oh, there it is.

[Tom Segura]

There he is.

[Gene]

Yeah.

[Tom Segura]

Dan Green was.

[Gene]

Do you remember what he liked to eat? What did you cook?

[Christina P]

He didn't care.

[Gene]

He didn't care.

[Tom Segura]

That's even better.

[Gene]

He trusted your.

[Christina P]

Everything. I made artistic fascinating, but the artistry of it, he was just for people.

[Tom Segura]

Just general, basically, because I don't want people to waste your time. Can you tell people what kind of price range they need to be in if they're even looking to book you? Because chefs come in different levels and tiers of pricing. Like, what should people be expecting if they're even thinking about reaching out?

[Christina P]

You think big.

[Tom Segura]

Think big.

[Christina P]

You get to think that all those investments you made.

[Tom Segura]

Yeah.

[Christina P]

You just think about start selling, bringing them here.

[Tom Segura]

Wow.

[Christina P]

You know, because you don't want to eat. Because you could. You. You could go to so many different places and do that. McDonald's, Burger King, Wendy's, white guy. You could go there and do that. But when you deal with artistry and the level of chefs and the level.

[Tom Segura]

Of food that you're dealing with.

[Christina P]

Yeah. Paying should be, like, no problem.

[Tom Segura]

Yeah.

[Christina P]

Okay. So.

[Tom Segura]

So if somebody says, hey, chef, I'm having eight people, I'd like to do a multi course dinner, Are they thinking like six? Like five figures? Six figures? Is it like, is that reasonable?

[Christina P]

It is, actually. Should be. No price range?

[Tom Segura]

No price range?

[Christina P]

No. Because you got to think about it. If you want the best, if you want lavish, if you want fabulous and you want fancy.

[Tom Segura]

Yeah.

[Christina P]

Why? Why would it be. You think about it from this standpoint. No, I look at. I look at fur coats. I look at clothes, Right?

[Tom Segura]

Yeah.

[Christina P]

On different levels. So a fur coat is. Has two reasons to it, two meanings. And the two meanings is temperature and how you look.

[Tom Segura]

Yep.

[Christina P]

So keep you warm. Yes.

[Gene]

It's so funny. I was this close to wearing a fur coat to meet you, and I thought, it's too hot out.

[Christina P]

So. Yeah. So the thing about it is, you got. You gotta look at that.

[Gene]

Yeah.

[Christina P]

And you say, wow. And there's different levels of furs. So you have black llama. You have so many different. And there's. There are pieces, and there are whole pieces of furs. So if you get the pieces, they cost less. If you get the whole, it costs more. But what it is. Fancy.

[Tom Segura]

Unlimited is nice, but just so people have, like a ballpark, like, if they should be prepared to spend a hundred thousand at least for a good dinner, why not? Yeah. No, I agree.

[Gene]

We agree.

[Christina P]

You. You can minimize and you can.

[Tom Segura]

Okay.

[Christina P]

Work with a person if they're normally those people that. Because my background in those places.

[Tom Segura]

Yeah.

[Christina P]

Limitless.

[Tom Segura]

Well, let's do this right now. I mean, we're so excited to get this going. Why don't we get you out into the prep area with your sous chef, Tanner, and you guys can start prepping. We'll check in with you regularly. And then when the meal is ready to go, you come back in here and we'll. We'll, you know, we'll do our tasting together. Does that work?

[Christina P]

It does.

[Tom Segura]

Great. All right.

[Christina P]

Wonderful.

[Gene]

Awesome. Thank you.

[Tom Segura]

Thank you, chef.

[Gene]

Thank you.

[Tom Segura]

All right. We just kind of stepped down there for a second to get chef started. How. How incredible is this?

[Gene]

I mean, look, it's been a quite a whirlwind week for us here at Wyoming because we weren't sure he was even going to show up.

[Tom Segura]

It was a lot of anticipation, and.

[Gene]

There was a lot of excitement last night when you got the notification that, oh, thank you.

[Tom Segura]

The eagle had landed.

[Gene]

That the eagle had landed. And Austin. Thank you. And then the excitement of him going live.

[Tom Segura]

Yeah.

[Gene]

On Instagram.

[Tom Segura]

We were watching in bed. Yeah. It was incredible. It was incredible.

[Gene]

So, yeah. This is going to be exciting. What do you anticipate for the meal? I feel like it looks like we.

[Josh Zolo]

Have the first course coming in.

[Tom Segura]

Wow. Right now already. Jesus. That is.

[Gene]

That was so fast.

[Tom Segura]

Okay, chef, watch your head.

[Christina P]

We're gonna do what we talked about.

[Tom Segura]

Okay.

[Christina P]

Which is one of them?

[Tom Segura]

Okay.

[Gene]

Wow.

[Tom Segura]

Oh, one of the dishes is ready to go.

[Christina P]

One dish is ready to go.

[Gene]

Literally, what, four minutes?

[Christina P]

This is one of my favorites.

[Tom Segura]

This is one of your favorites, which is the strawberries. Strawberries. Unbelievable plating of strawberries.

[Gene]

Gorgeous.

[Christina P]

Actually want to give a color contrast, like using those words.

[Tom Segura]

Okay.

[Christina P]

And brighten the area and brighten it up.

[Tom Segura]

Okay.

[Christina P]

And also give a great smell.

[Tom Segura]

Excellent.

[Christina P]

That's what you want.

[Tom Segura]

These look incredible.

[Gene]

They look fresh.

[Tom Segura]

So we'll go ahead and we'll start with those.

[Christina P]

Yeah?

[Tom Segura]

Okay.

[Christina P]

All right.

[Gene]

Tom, would you like me to serve you with strawberries?

[Tom Segura]

I would love one. I. I am a huge fan of strawberries, actually. It's gonna go ahead and take this one.

[Gene]

Yeah. Wow. And they've been washed.

[Tom Segura]

I wonder if it was. Had anything to do with my mentioning it or. I don't know at this point, this.

[Gene]

Listen, he came with a plan that was. Cheers.

[Tom Segura]

Wow.

[Gene]

First course.

[Tom Segura]

First course. A plate of strawberry.

[Gene]

They call this in a moose bouche in fine dining. Well, fancy, delicious, beautiful, and nice. Yeah.

[Tom Segura]

I have no idea how he just did that. That was so good. Wow.

[Gene]

Oh, wow.

[Tom Segura]

Oh, my God. There's so many more.

[Gene]

Yeah.

[Tom Segura]

I didn't realize he had prepared so many, actually. This is a really, really sweet, delicious, nice strawberry.

[Gene]

He's right. It really sets up your palate.

[Tom Segura]

No.

[Gene]

You know what's so funny is you do love fine dining.

[Tom Segura]

I do.

[Gene]

This is your most favorite genre. And we went. We were in Amsterdam. It's funny, because Heather was going to ask me what my least favorite meal was. Oops, my mic cut out. Now it's back.

[Tom Segura]

Okay.

[Gene]

And it was a fine dining meal we had in Amsterdam.

[Tom Segura]

I didn't enjoy it either. You know, I didn't Enjoy it either that you really roll the dice on tasting, menu, style places. I mean, it means that they're competent at what they do.

[Gene]

Sure.

[Tom Segura]

But that might not be for your palate. And I wasn't a big fan of that either.

[Gene]

Well, I'll tell you what.

[Tom Segura]

I also had a tasting menu in Madrid that I didn't enjoy, but it was like, I don't know, it was a little too. Experimental.

[Gene]

Fancy.

[Tom Segura]

No, it's too fancy.

[Gene]

Can I be honest with you? And I don't. I know we have Danish listeners. I wasn't a fan of the Dane food, period.

[Tom Segura]

I don't think they're offended. I don't think they're fans of it either.

[Gene]

Yeah, they told us. Because I was like, where should this. Yeah, I was like, what's like, the nicest? Send us to the best Danish restaurant. They're like, oh, you don't want to eat that.

[Tom Segura]

To be clear about the Madrid experience, I am a huge fan of Spanish food. This wasn't the. The restaurant style. It was, like, experimental seafood stuff. And I just. It really wasn't.

[Gene]

You know, as a fan of Anthony Bourdain, rest in peace. He would always talk about his loathing of when chefs tortured the food. Yeah, I agree. I don't want to see anything freeze dried or essences of. Don't torture the food. Just give me. But by the way, our guy.

[Tom Segura]

Yeah.

[Gene]

High quality ingredients.

[Tom Segura]

Incredible. And one chef told me one time. You know who it was? Do you remember when we were going to do naked sushi?

[Gene]

Yeah.

[Tom Segura]

We were going to book naked sushi.

[Gene]

Yes.

[Tom Segura]

So I talked. Naked sushi was like, where they have, like, a model.

[Gene]

Yes.

[Tom Segura]

Who's mostly nude and you eat sushi off of her. And we were. And you have, like, guests there. And it was. It's supposed to be just like the fun, I don't know, experience of that all.

[Gene]

Yeah.

[Tom Segura]

So I talked to that chef, and I had, like, a tasting thing for him. I don't know what it was, but anyway, he said this thing I never forget, which is the food is always the star. So you have to get great quality food, and then fancy chef brings in these strawberries, and you're like, oh, yeah, lesson learned.

[Gene]

Definitely.

[Tom Segura]

Because those aren't just anybody could just give you whatever strawberry. He went and picked super high quality ones.

[Gene]

Yep. Very fancy and very nice. So far so good.

[Tom Segura]

So far so good.

[Gene]

What's your rating, Tom?

[Tom Segura]

Oh, right now we're fucking, I guess 12 stars. Isn't that the scale?

[Gene]

Yeah. Pretty amazing.

[Tom Segura]

Let's look at the camera. Just the camera feed is fine. Look at him.

[Gene]

Fancy's cooking.

[Tom Segura]

Fancy's in there with Chef Tanner. Chef Tanner learning.

[Gene]

He's handing him a knife.

[Tom Segura]

Okay. Got proper technique and dicing. Wow.

[Gene]

Yeah, this is. This is exciting. Hold on. Can I tell you something?

[Tom Segura]

Yes.

[Gene]

I got a picture of the old lady who reads Dirty. The dirty book in the waiting room today.

[Tom Segura]

Again, this is like the same lady.

[Gene]

This is her. And I was so fucking. I was so stoked because I finally. Now I can read the title. I took a sneaky pic of her. I won't post it because this is someone's grandma. Okay. She's almost done with the book. She made a lot of progress since yesterday. The book is called Hidden Secrets Between Them, and it's a very horny cover. I mean, from what I can tell, anyway. Look how far she got.

[Tom Segura]

Yeah, she's. I can tell she's almost done.

[Gene]

She doesn't even look up hidden secrets. Maybe it's not even horny, but it felt horny to me. Or maybe it's two gays. Yeah, it's totally horny. Right?

[Tom Segura]

An uplifting, inspirational romance.

[Gene]

Oh, dude. And by the way, aren't all secrets by definition hidden? I feel like it's redundant to say.

[Tom Segura]

That is kind of secret. Yeah. These are open secrets between them. Yeah.

[Gene]

Let's see. Can we read a little bit?

[Tom Segura]

Yeah.

[Gene]

And it's inspirational teaser there already.

[Tom Segura]

We're already in.

[Gene]

Course two.

[Tom Segura]

Course two. This is so fast. This is part of the pricing. Watch your head. Watch your head, everybody.

[Christina P]

Okay, so what I'm gonna do is I'm going to come here.

[Tom Segura]

Yes, sir.

[Christina P]

I want to do it right before your eyes.

[Tom Segura]

Okay?

[Christina P]

Okay, I'm gonna have this.

[Gene]

Yes, chef.

[Christina P]

Give me a bigger plate.

[Tom Segura]

Yes, chef.

[Christina P]

Okay, again, I always talk about color combo. Oh, shoot.

[Tom Segura]

That's all right.

[Gene]

That's okay. It happens.

[Tom Segura]

You pulled up page in Jean, before it goes off the side.

[Gene]

Yes.

[Christina P]

Oh, can we soak that up? Sorry about that.

[Tom Segura]

Right, Come on.

[Christina P]

What happened? Chef, it spilled over.

[Tom Segura]

Okay, let's spill all.

[Gene]

You weren't here. That's what happened.

[Tom Segura]

I'm sorry. This definitely goes on. You, Tanner.

[Gene]

Yeah, dude, you're supposed to be next to him, helping him.

[Tom Segura]

Sorry, Chef.

[Christina P]

Okay, good.

[Tom Segura]

Good job.

[Gene]

You can just take the paper.

[Christina P]

Tanner, are we filming?

[Tom Segura]

Yes, Chef, we are filming.

[Christina P]

Okay, good. So we're gonna do a color contrast. We're gonna go Italian.

[Tom Segura]

Okay. Color contrast. We're gonna go Italian right here. We're already at. We should mention we're, by the way, the Strawberries were unbelievable.

[Gene]

So good.

[Tom Segura]

So now we are on the second course. Or it looks like we have some burrata.

[Christina P]

Okay.

[Tom Segura]

And some heirloom tomatoes.

[Christina P]

Yes. I'm gonna go.

[Gene]

So you're going tomato, cheese, tomato, cheese, tomato. Okay, I like that.

[Tom Segura]

Okay.

[Christina P]

Okay. So the key point here is you want to go middle.

[Tom Segura]

You want to go in the middle. Okay.

[Christina P]

You want to go middle?

[Gene]

Yeah. Walk us through your thinking right now.

[Christina P]

Excitement overjoy. Okay, so I want to get.

[Tom Segura]

There we go. And right.

[Christina P]

So we go in Middle East. Spread out, spread out. Let me have.

[Tom Segura]

Good job, Tanner.

[Gene]

Good thinking.

[Christina P]

Okay, we're gonna go here.

[Tom Segura]

Some balsamic here.

[Gene]

Wow.

[Tom Segura]

Beautiful.

[Gene]

Oh, look at the drizzle technique. I like that.

[Christina P]

Okay, let me have the olive oil.

[Tom Segura]

Yes, right here.

[Christina P]

So we'll go olive oil.

[Gene]

Oh, wow. Oh, wow. That's a generous.

[Christina P]

I know.

[Tom Segura]

Yes.

[Christina P]

I actually wanted to spout. Oh, yeah, good.

[Tom Segura]

Because I like olive oil.

[Gene]

So do I.

[Tom Segura]

And it's good for some of them.

[Christina P]

So it's even in us. Okay, it's even out. Look, the chef got a no tricks. That's good. You got no tricks.

[Tom Segura]

Wow.

[Christina P]

Okay, look. So now we're gonna put the finishing touches. The finishing touches.

[Tom Segura]

Is that the basil? The basil.

[Christina P]

All right.

[Tom Segura]

And again, generous size.

[Christina P]

All right.

[Tom Segura]

Basil, Yes.

[Gene]

I love basil too. And he knows that. Yeah, yeah.

[Christina P]

Yes. All right.

[Gene]

I like that.

[Christina P]

Not too much. You don't want to overshadow the dish.

[Tom Segura]

It's important to also point out some of your intuitive nature, because we didn't even fill out a preference sheet. You're doing this without us having relayed to you what some of our favorites are. And right out of the gate, there's two in a row. It's incredible.

[Christina P]

Beautiful. I like.

[Tom Segura]

Okay, great. Second dish ready to go.

[Christina P]

All right, Very good.

[Tom Segura]

Second course, Tom.

[Gene]

I'll let him try it because he's the. Tom is the discerning palette of the two of us.

[Tom Segura]

Wow. Thank you. I appreciate that.

[Gene]

I am like a trash dog with my palate.

[Tom Segura]

Yeah, sure.

[Gene]

You are refined. Wow, that looks gorgeous. Okay, really nice.

[Tom Segura]

And. Yeah. Everything good with you with the hot food coming? Prepping for that. Okay, good.

[Gene]

Okay, great.

[Christina P]

You ready?

[Tom Segura]

Yes.

[Gene]

Thank you, chef. We look forward to the next one.

[Christina P]

No problem.

[Tom Segura]

Yeah. This is exciting.

[Gene]

This is really exciting.

[Tom Segura]

Very exciting. Also interesting bit of information, Zolo, is that nothing has been done to start hot food is what I was just told.

[Josh Zolo]

Oh, really?

[Tom Segura]

That's just an interesting choice.

[Josh Zolo]

I think, you know, he's timing it out, though. He's. He's a master.

[Gene]

A Generous helping of basil, a generous amount of olive oil, and he plated it lovely.

[Tom Segura]

It is beautifully plated. Yeah. This is incredible.

[Gene]

Yeah, the plating is lovely. He put a ton of basil on there. Why are you scooping it up?

[Tom Segura]

I'm moving it to see what else I can. There was such a large piece that I couldn't see what was underneath it.

[Gene]

Yeah, it's like a basil salad with some tomato and mozzarella.

[Tom Segura]

I love it. I love it. Look at them working away. They're on to the next dish.

[Gene]

Do you want to know what I noticed, however?

[Tom Segura]

Yes.

[Gene]

I didn' see him season it. I didn't see salt and pepper, which.

[Tom Segura]

I'm a fan of salt and pepper. Of course.

[Gene]

A lot of people are, but I.

[Tom Segura]

Also have to think there's a reason for that. Chef doesn't do anything without having a pro. Pretty good reason for it.

[Gene]

Of course.

[Tom Segura]

So here we go. I'll slice it in two because we're each going to have a bite.

[Gene]

Okay. This is very exciting. Wow.

[Tom Segura]

Wow. So much oil too. I like that.

[Gene]

You know, olive oil. Very healthy. The Mediterranean diet is supposed to be the most healthful. Wow.

[Tom Segura]

It's just absolutely just swimming in oil. It's incredible.

[Gene]

I think I'll let you be the taste.

[Tom Segura]

No, I think you're gonna. No, we're both gonna take bites.

[Gene]

I'm good.

[Tom Segura]

We're taking bites. Well, wow.

[Gene]

Juicy.

[Tom Segura]

You can taste the oil.

[Gene]

What about that basil?

[Tom Segura]

You could taste that too. Here you go. Here's your bite.

[Gene]

No, no, no. I'm good.

[Tom Segura]

I feel you need to try it.

[Gene]

Very juicy. There's oil on my jacket already.

[Tom Segura]

You know what? It's $45,000. You're taking a bite.

[Gene]

Fair enough. Well, that is.

[Tom Segura]

I know you love your basil.

[Gene]

Yeah, There we go. See?

[Tom Segura]

I cut it into a quarter.

[Gene]

Look, it drip. It just dripped on my thumb.

[Tom Segura]

Good.

[Gene]

It's dripping on the table. It's very oily and juicy.

[Tom Segura]

I like that.

[Gene]

Very fancy. Very nice.

[Tom Segura]

Very fancy.

[Gene]

There's oil all over the table. There's oil on my jacket.

[Tom Segura]

Another home run. Well done, Chef.

[Gene]

That's very oily, but beautifully plated.

[Tom Segura]

Absolutely.

[Gene]

And what a thrill to watch him.

[Tom Segura]

Work out, to see it happening in the moment. Yeah, it really is.

[Gene]

You don't get that at fine dining.

[Tom Segura]

You know, it reminds me of probably a little bit of. It's kind of like somebody invited you over to Prince's house.

[Gene]

Yeah.

[Tom Segura]

And they're like, oh, he's just teetering on the guitar today. And you're like, what? And then you just get to like, you hear a couple notes getting like strummed, you know, like ding dong. You're like, oh, I'll just hang back. And then an hour later, he's like, I just wrote a new song. You're right there.

[Gene]

It's kind of like just the beginning.

[Tom Segura]

I know.

[Gene]

And he hasn't even. He hasn't even started cooking the hot stuff yet. Now let's go back to my horny novel because I am so interested.

[Tom Segura]

Okay, but let's look at the pages. Do we have page selection?

[Gene]

Hidden Secrets between Them Christian book Distributors. I know, but it's supposed to be horny. Okay. He never meant to be a father.

[Tom Segura]

Oh, let's see here.

[Gene]

I was hoping it was hornier than this. Well, I mean, it is. Okay?

[Tom Segura]

Isn't. Are those images there one of them? A page? Yeah. Okay.

[Gene]

There you go.

[Tom Segura]

Tom, you have to tell him. You have to tell him. Standing in the kitchen of the house, she just signed a six month lease on Kristen Reynolds side. I know, Mom. It was all she'd thought about since Dr. Olsen gave her the good news that despite their concerns of her being a single mother, she'd convinced them she was the right person to run. The urgent care center would soon open in Hope Crescent, Hope Crossing, Texas. As a nurse practitioner.

[Gene]

I mean, this is so boring.

[Tom Segura]

Oh, this is your choice.

[Gene]

I know, but I wish it was hornier. I'm just saying. I can't imagine people read this stuff. Stuff?

[Tom Segura]

I mean, you saw the lady who's reading it.

[Gene]

I know. I was hoping it was better. Do you even read fiction? I feel like I can't stand fiction. I can't stand descriptions.

[Tom Segura]

It's not my favorite.

[Gene]

It's not my favorite.

[Tom Segura]

Let me play you an opening clip I've been wanting to share with you.

[Gene]

Well, I'm disappointed that that wasn't hornier in my mind.

[Josh Zolo]

No, it's a bummer.

[Tom Segura]

I know. It would have been awesome if it was like the juice was dripping down. It would have been nice.

[Gene]

I did talk to a deaf woman today in the waiting room and that was cool. I could tell she was reading my lips and stuff.

[Tom Segura]

What's up?

[Gene]

You should.

[Josh Zolo]

You should bring that lady one of our books. One like the Quan Mills novels or something.

[Tom Segura]

I noticed you were reading a book last week. I brought you another one. That's a really good idea.

[Gene]

I know. I will.

[Tom Segura]

You want to talk, you losers. What's up? I mean, I'm here on the beach. What the is up?

[Gene]

Wow.

[Tom Segura]

That was cool, huh?

[Gene]

I Like that a lot.

[Tom Segura]

Look at him, just in there working away. I wonder what he's prepping for the third course. Do we know if there's dessert today?

[Gene]

I. I'd hope so. We're paying him.

[Tom Segura]

Oh. Because I'm, you know, I'm. I. I kind of practiced and. And set it out so that I would have a cheat meal.

[Josh Zolo]

Oh, perfect. Yeah, yeah. We got dessert.

[Tom Segura]

Okay. I've been really restrictive, you know, And I was like, well, if you're going to get off the health train, you want it to be worth it.

[Gene]

Of course it's going to be, babe. Jesus.

[Tom Segura]

Well, no, that's what I'm saying. That's. I was like, did he bring dessert?

[Gene]

Yeah. So wait, what's this guy. I don't understand where the blood is coming from. And I'm like, what the is up? I'm not convinced it's real, the blood.

[Tom Segura]

I think it's very real.

[Gene]

You think so? Yeah, it's kind of really bright. Perfectly.

[Tom Segura]

It's real. You want to talk, you losers? What's up?

[Gene]

Oh, I also got a notification from my black friend.

[Tom Segura]

Huh.

[Gene]

She texted me this morning, and she goes. She goes, I lost my glasses. Black people don't use vinegar to clean a chicken. Damn it. Have that chef make a black Thanksgiving. That would be hilarious.

[Tom Segura]

Really?

[Gene]

Yeah. She's like, black people don't do that. I guess I said that. Or someone must have said that, like, oh, is this a black person thing? It's. No, it's not. Is what I'm trying to tell you.

[Tom Segura]

I have heard washer chicken in the black community before.

[Gene]

Oh, okay.

[Tom Segura]

Maybe not with the vinegar, but I had heard the wash thing for sure before. Have you any. Sorry, I just got back in. You said washing chicken. Yeah. Have you heard that as a culturally black thing before? I don't know if it's a culturally black thing. I mean. I mean. I mean, yeah, washing shit's probably good, right?

[Gene]

Yeah, but with vinegar?

[Tom Segura]

No, I don't know if I'll do it with that. Okay. Yeah, if I do it with a. With a toothbrush and particularly the tongue scraper part, I don't know if I'll do that. But, yeah, I might wash it, though. Okay. I mean, you know, just making sure. Just trying to learn, you know?

[Gene]

Anyways. Anyway, we've been watching the Menendez brothers show on Netflix.

[Tom Segura]

I forgot how cool those guys were. Yeah, I know.

[Gene]

I did forgot, too, because that happened when I was young.

[Tom Segura]

89.

[Gene]

Yeah.

[Tom Segura]

I can't believe. Because it. I don't know it feels to my memory like, oh, I don't know, somewhere in the 90s.

[Gene]

Yeah.

[Tom Segura]

Maybe it's because the trial was later. Right? That's probably.

[Gene]

Yeah. We. When is the Menendez trial? Because I remember that going on and on and my parents watching it every night.

[Tom Segura]

Yeah.

[Gene]

And I know they killed their parents.

[Tom Segura]

Oh. 93. So that's why 7-20-93. It starts. So it's four years after the murders.

[Gene]

Yeah. So that's why it felt like it took place. Yeah. And funny, too. Now the way they make this show is they're making it sympathetic to the brothers, you know, which is such a 2024 thing.

[Tom Segura]

I think they're not. I don't think they're trying to make it sympathetic.

[Gene]

I think they are. I think they're making.

[Tom Segura]

How do you. How do you gather that?

[Gene]

Well, they're just, like, setting up the parents to be shit turds, you know? Yeah.

[Tom Segura]

But they're still. It's still showing it as pretty much pretty clearly first degree premeditated murder. Yeah, that's true. I don't think it's. I don't think it's sympathetic to them. I do think they're, like, probably fun guys, though.

[Gene]

Of course they're fun guys.

[Tom Segura]

Yeah. Like, you watch it and you're like, I like these guys. You know, they're nice guys.

[Gene]

A couple of cool kids. And of course, the whole time we're like, oh, no, is that Ellis and Julian?

[Tom Segura]

The hairpiece thing is wild. Oh, yeah. Everybody's like, these are your.

[Gene]

My kid. Is my kid gonna do this? Yeah. They look like new kids on the block sitting down there.

[Tom Segura]

So he's got his hair piece on, which I think is amazing.

[Gene]

Yeah. Oh, yeah. Isn't that crazy? Look how different he looks.

[Tom Segura]

Yeah. Hair really does with the hair on. I have wigs coming up in this show. Oh, cool things. It totally changes. It changes you. So dramatic.

[Gene]

Hair is everything. I know. It's wild, dude.

[Tom Segura]

Yeah.

[Gene]

I tried to watch a murder show that you recommended.

[Tom Segura]

Yeah. So I get the best text. I would say the best text you've ever sent me.

[Gene]

Wow.

[Tom Segura]

And you said, I'm ready to get into murder shows. I mean, I literally stopped what I was doing. And I was like, I've been waiting 20 years for this text. I get so excited. You go, give it to me, give it to me, Mark.

[Gene]

Give it to me, Mark.

[Tom Segura]

Give it to me. I'll watch whatever you want to watch. And I'm like, I'm in Florida. And I go. I kind of run through my rolodex. Of dead bodies. And I go, ah, I got one for you. Why don't you check out? Because it's fantastically done. American nightmare, which came out, I don't know, six, nine months ago, whatever. And I go, how was it? You go, I lasted five minutes.

[Gene]

I think I should have been more pacific in that. I don't like cute little 20 year old girls getting murdered in their apartments. That's what that one was.

[Tom Segura]

She wasn't murdered.

[Gene]

Too close.

[Tom Segura]

She wasn't murdered.

[Gene]

I like serial killery. I think that's the difference is I want to know about dark souls. Like, I like the Menendez brothers. I'm actually really on board with that.

[Tom Segura]

Okay.

[Gene]

Because I could put myself in their position where you're like, I kind of hated my parents too. So you kill them.

[Tom Segura]

You want to watch a serial killer document.

[Gene]

Yes, but that's why I like the Menendez brothers.

[Tom Segura]

Like, I'm saying serial killer doctor.

[Gene]

No, no. But if they're killers and they're dudes and. And the people they kill, you're like, oh, I could see that.

[Tom Segura]

Okay.

[Gene]

I could see how you could do that as victim.

[Tom Segura]

Accountability is. Is in your decision making here.

[Gene]

Maybe a little bit. Wait, I mean, couldn't you see yourself kind of possibly doing it at their age?

[Tom Segura]

Like, well, everybody entertains that. Like there's. They mad at your parents? I hate my parents. You know, taking it to that where they did is obviously, you know, other level. You know, while we're doing this, why don't we just take a moment here? Can we check in with fancy chef and chef Tanner?

[Gene]

I don't know if he'll be able to hear the ringing with the cacophony of other beeps and rings.

[Tom Segura]

Okay, let's see if Tanner answers. Oh, he's reaching in his pocket. He just put it away.

[Gene]

Guys.

[Tom Segura]

He just. And now he just ran away.

[Christina P]

I love this. Okay, this is excellent right here. I really love this.

[Tom Segura]

So, yes, we want him to answer.

[Gene]

Yeah. What does he think is his mom called?

[Christina P]

I didn't need the oil. I didn't need the oil.

[Gene]

What?

[Christina P]

The dude lasts a minute and I don't want to saturate it too much and change the flavor.

[Tom Segura]

It.

[Christina P]

And that's not something.

[Tom Segura]

Is he. Are we good? Okay.

[Gene]

Tanner's a strange one. Strange bird, that kid.

[Tom Segura]

I have your salt. Here we go. Okay, we're back.

[Christina P]

Once this boils.

[Tom Segura]

Yes, chef. Okay, Tanner, what's going on? We have a live feed. We're watching you guys cook. Tell me what's going on right now.

[Gene]

So right now we're cooking pudo.

[Tom Segura]

Okay, we're getting it. We are we sauteing the pudo, Chef?

[Gene]

Yes, she says we're sauteing the prosciutto.

[Tom Segura]

Getting it nice and crispy. We gotta get it crispy. Yes, Chef. Okay, and then we are boiling water, chef.

[Christina P]

Right.

[Tom Segura]

For the pasta. Okay, I'm gonna go grab the pasta now. Okay, I'll let you go. I'll let you go. I'll call back later.

[Gene]

Frantic.

[Tom Segura]

Wow.

[Gene]

He's very.

[Tom Segura]

He's really, like.

[Gene]

He's in the heat.

[Tom Segura]

Exciting.

[Gene]

There's a lot going on also. How many plates we have got boiling water. We've got a look at chef.

[Tom Segura]

He's rubbing his hands. He knows he's doing something pretty incredible.

[Gene]

Flipping stuff.

[Tom Segura]

He's definitely done that before.

[Gene]

Yeah, he's doing his thing, stuff like that. Curious to see where. Where did Tanner go?

[Josh Zolo]

I'm not sure, but Tanner's grabbing the pasta inside.

[Tom Segura]

Yeah. He's got to do what Chef, you know, tells him to do. So. Wait, I can show you. I can give you serial killer docs.

[Gene]

Yeah, I'd like that.

[Tom Segura]

But you just. You want to know what the, know.

[Gene]

What I really, like, profile was first? No, no. What I think, now that I think about it, why I like the Menendez brothers, is that it's something I could see myself doing. I actually like the ones that I'm more relatable to, like husband murders. Are there a lot of those? I like to see that, like, where he's snoring and snoring and then she stabs him to death or something like that or.

[Tom Segura]

So it's important to note that the. The Menendez brothers one you're watching currently is a scripted one. There's a doc that is. The docs are. That's where the good stuff. Yeah. That's when you really get the true insight, when you get the real images and the real audio. And I'll. I'll have a few of those on deck for you.

[Gene]

Okay.

[Tom Segura]

If you're down.

[Gene]

I can't watch them alone.

[Tom Segura]

Can I watch them with you? I'll watch them 50 times again. They're so entertaining. So fun. I watch, and then when they end.

[Gene]

I go, night, night.

[Tom Segura]

Good night.

[Gene]

I watched Blink Twice Blink Twice with Channing Tatum.

[Tom Segura]

Yeah.

[Gene]

Because I heard on Tick Tock that that's what it. What P. Diddy's parties were kind of like and what it's like to be sex trafficked.

[Tom Segura]

So Tatum Tatum plays a Diddy, like, character.

[Gene]

It's Pretty wild. It's a good movie.

[Tom Segura]

Kind of a goofball.

[Gene]

Kind of. Yeah. Kind of a guy. A weird guy doing weird stuff. It was a great movie.

[Tom Segura]

Really good.

[Gene]

Because you're like. Because you're like, how do you get sex trafficked? Like, how does that happen? It's not like you just get snatched from the airport.

[Tom Segura]

Yeah. You know, it's a slow seduction.

[Gene]

I mean, then spoiler alert, guys. But this is just like the ABCs of sex trafficking. I think I'm in a sex trafficking wormhole vortex. Like, I was really interested in it now.

[Tom Segura]

Yeah.

[Gene]

So, like, yeah, they. They're kind of. They're courted and they're seduced and then given drugs, you know, and then you just are like, you wait, you don't remember stuff.

[Tom Segura]

Kind of slippy. Oh, you know, Zoe directed, and she's dating Channing, so. That's cute. She directed her own. Her boyfriend. Yeah.

[Gene]

That's a hot couple.

[Tom Segura]

Geez. Yeah.

[Gene]

Too good looking.

[Tom Segura]

Yeah.

[Gene]

Yeah. Because, like, you know, us moms are always worried about getting snatched in the airport. That's not.

[Tom Segura]

That's not how it happens. It's a slow seduction.

[Gene]

You just trust a dude.

[Tom Segura]

And that's what Diddle did.

[Gene]

That's right.

[Tom Segura]

Diddle would have these parties and probably make big promises. And then drugs, for sure. Lots of lube. We know that. Dildos.

[Gene]

Yeah.

[Tom Segura]

And then all of a sudden, you're like, I guess I could fit three in there. Did he?

[Gene]

Three and you. But that's why I like, I like this kind of stuff. Because you're like, wow, could I sex traffic?

[Tom Segura]

Like, could you be sex trafficked?

[Gene]

Could I a. Could I be? And absolutely, yes. Like, if they. So if Channing Tatum had caught me at, like 18 or 19, just dumb as and like, mesmerized by his name. And you're like. And then he's like, do you want to go to this island? Like, yeah. Fly private.

[Tom Segura]

What?

[Gene]

Like, of course.

[Tom Segura]

Yeah.

[Gene]

But then you think, could I be the one doing the traffic gang? Like, to be a violent psychopath and like. Yeah, I feel like we're all able.

[Tom Segura]

You think you're capable of that?

[Gene]

I don't know. You put some drugs in me, some.

[Tom Segura]

Ketamine, that you could be the trafficker.

[Gene]

The dark side of you is like, okay. I kind of.

[Tom Segura]

Yeah.

[Gene]

See the allure, like, darkness, you know?

[Tom Segura]

Yeah.

[Gene]

No, it's hard.

[Tom Segura]

You feel like it's hard to not embrace.

[Gene]

That's what I'm saying. Like, why do some people, like, I choose not to do that. Obviously.

[Tom Segura]

Yeah.

[Gene]

But like, what's in some people that they're like, that's okay, I'll just embrace it.

[Tom Segura]

They lean in.

[Gene]

Yeah.

[Tom Segura]

Everybody has darkness in them. And then some people go, I don't want to let. I'm not going to embrace it. Some people go, I'm going to lean into it.

[Gene]

So what is that? What's the difference?

[Tom Segura]

That's the human experience. What are you talking about?

[Gene]

I know. I guess that's why I like it. Because like any you could do it. We're all capable, but we just everything.

[Tom Segura]

You know, stealing and killing is all. It's like darkness within people. Yeah, I know. And you either resist it or you embrace it.

[Gene]

I know because when I was. You know, when you're young and a teenager, you start to dabble in the darkness. You're like, can I steal? And I remember I stole lemon heads. A box of lemon heads from Michael's or Spencer's.

[Tom Segura]

You get a rush.

[Gene]

And I got caught. The guy caught me.

[Tom Segura]

Yeah.

[Gene]

And he's like, you want to put that back? And I was like, am I arrested? And he's like, just put it back. And I was like, okay, that was a sign from God. I'm not meant to steal.

[Tom Segura]

And what. How old were you?

[Gene]

13. Yeah, so that was like, okay, good.

[Tom Segura]

Learn it. Yeah. But yeah, good age to learn it. Check this out.

[Gene]

Sure.

[Tom Segura]

Oh, very bumpy road.

[Gene]

I made me feel sex trafficking.

[Tom Segura]

Yeah.

[Gene]

She would love to get s trafficked.

[Tom Segura]

You think so?

[Gene]

Oh, yeah. I love this lane. So do you like this bikini? Yes. All right. I've been looking for this for two days. I have so many clothes because I have a couple of YouTube channels.

[Tom Segura]

Yeah.

[Gene]

That I model clothing on. And I wanted to model this the other day and I couldn't find it. I did find it, but now I'm missing a dress. What do you think? Let me know. Let me know. Such so thirsty. So thirsty. Let me know.

[Tom Segura]

I appreciate you. She's sweet.

[Gene]

She's got them black lady bus driver tits. Big old bus driver tits. Those are the kind I had. Those are mind tits. And every time I see a lady with big old slops like that, I'm like, I hope she's getting an MRI. Breast MRI. I had a 6 can, a 6 inch cancer dick in one of mine and I had black lady bus driver kids. Big ones.

[Tom Segura]

Yeah. Bus drivers do have big tits. Tits.

[Gene]

They do. What is that?

[Tom Segura]

I don't know. It's part of the requirement that and.

[Gene]

Like the black ladies that work at the DMV Always had big tits.

[Tom Segura]

And cafeteria. Yeah, always. I think as part of the interview, they're like, how big are your tits? Do you have triple GS? And they're like, yeah. And they're like, you can come in.

[Gene]

Yeah, you can work. You can work for the transit system.

[Tom Segura]

Unbelievable.

[Gene]

Oh, geez. I don't think so.

[Tom Segura]

What do you think of this lady?

[Gene]

I do like they were doing women, though. I hate this.

[Tom Segura]

Yeah.

[Gene]

I hate her highlights. They're wrong. They're bad, you know, that's so, like, 98.

[Tom Segura]

I hate a lot of it. I know.

[Gene]

I didn't like that.

[Tom Segura]

Yeah.

[Gene]

Oh, Tanner looks like he. He's rushing to grab the broom.

[Tom Segura]

Something broke. Something broke, maybe. Well, it happens, you know, That's.

[Christina P]

Burn this claw.

[Tom Segura]

I'll put it on this cloth right here.

[Christina P]

Okay. Oh, shoot.

[Tom Segura]

Oh, no. I mean, kitchens are messy. You can't get mad about that. You know? You can't get mad about that if. Here's another thing of cool women.

[Gene]

Did you know that the same God that made that made you, too? What?

[Tom Segura]

Yeah.

[Gene]

What? Crazy. What? Oh, my gosh.

[Tom Segura]

That's crazy.

[Gene]

Yeah. I'm really digging these Christian talks.

[Tom Segura]

Yeah.

[Gene]

Yeah. They get so, so pumped over Jesus.

[Tom Segura]

They really love it, man. I also feel like this lady right here who's so into Jesus, it, like, kind of crazy to me that she's so tatted up. I just don't usually think of the two together.

[Gene]

Yeah, they're usually nerds.

[Tom Segura]

She's young.

[Gene]

No, she must have found Jesus after the child is what I'm thinking.

[Tom Segura]

Yeah.

[Gene]

She let a. She led a fun life and then was like, I better reign this in.

[Tom Segura]

I gotta clean this up.

[Gene]

And that's when you find J.C. yeah. Yeah. I love when they get so pumped over the Lord. But could you imagine feeling that much joy for your savior and Christ?

[Tom Segura]

I mean, it's got to be great if you could. Yeah.

[Gene]

If it's in that.

[Tom Segura]

I know it's only Christians. You never see Muslims do this.

[Gene]

So true.

[Tom Segura]

Never see Jewish people do this. Only people. Well, probably because Christ is the only real Lord. But only Christians get this excited, you know?

[Gene]

You know why? I think because they pump it like, jesus loves you. Jesus. But you don't ever hear, like, Muhammad loves you.

[Tom Segura]

No, Yahweh loves you about you.

[Gene]

They don't give a. It's mostly like, don't do bad things.

[Tom Segura]

Yeah.

[Gene]

Otherwise you'll be stricken. Stricken down.

[Tom Segura]

Yeah.

[Gene]

Smoted. Smited. Yeah. No, this is. This is amazing. I wish I had this joy out there.

[Tom Segura]

Just.

[Gene]

Oh, you're looking.

[Christina P]

I'll go grab it.

[Tom Segura]

Oh.

[Gene]

What? The bags of seafood are out in the sun, huh?

[Tom Segura]

He's got. He's got Tanner running back and forth too. Yeah, man.

[Christina P]

Oh, that mozzarella cheese.

[Gene]

I wonder which seafood he's gonna start with.

[Tom Segura]

I don't know. He's checking out his equipment right now. His seasoning. Basil.

[Gene]

Chef.

[Tom Segura]

Chef.

[Gene]

More basil.

[Christina P]

So we're gonna do it.

[Gene]

He really likes basil.

[Christina P]

Let me see. Give me a couple.

[Tom Segura]

Huh? Oh, I'm. I'm just. I'm elated. Let me see.

[Gene]

Still, he's gonna put.

[Tom Segura]

You know what I realized?

[Gene]

Putting basil on tomatoes.

[Tom Segura]

That's fine.

[Gene]

Are we not past that?

[Tom Segura]

I don't know.

[Gene]

He's. He's basiling tomatoes still. This was 20 minutes ago we left him.

[Tom Segura]

Okay, look. You don't question the process. That's something I've learned.

[Gene]

I know. I cook fast, you know? Yeah, well, this is much faster. I'm not a Michelin star. That's what I'm saying, dude. I get it. I get it.

[Tom Segura]

So I feel like I'm actually a fan of poetry. Really? Yeah. But it's like, I hate it. I think you kind of do like it if it's presented the right way. In other words, you know, someone doing, like, slam poetry.

[Gene]

I hate it.

[Tom Segura]

You want to die, right? And then, I don't know, some. Some of the older, traditional poems, I just get. I'm not.

[Gene]

I don't understand it. I gotta be honest.

[Tom Segura]

Some modern day, like, takes on poetry I do get emotional with, and I do enjoy them, so I pulled one for you.

[Gene]

Oh, thank you.

[Tom Segura]

Okay.

[Christina P]

Let me lick it. Let me lick it Let me lick it Lick it, lick it, lick it, please Lick, lick, lick all night long Lick, lick, lick down to the bone Lick, lick, lick Lick it to a dry Lick, lick, lick yeah, yeah, yeah Lick, lick, lick. No. Lick, lick, lick. No. Lick it in the bed. Lick it on the flow. Make sure you make it to the big old. Lick it slow. Lick it fast. Lick it, Lick it slow.

[Gene]

Okay, slow.

[Christina P]

Lick it fast.

[Gene]

I can't.

[Christina P]

Spank, spank, spank, spank that hat.

[Gene]

Okay. All right, I'm done.

[Tom Segura]

That was awesome. What do you think?

[Gene]

I hate it.

[Tom Segura]

Why do you hate it?

[Gene]

I hate these. I just.

[Tom Segura]

You don't. You don't want it to be like you don't want to be licked slow or fast.

[Gene]

No, stop.

[Tom Segura]

I don't want to lick it slowly. Lick it fast, Tom, Look, I don't.

[Gene]

Want to lick it to the bone. That part really, like, like, it's going to lick the meat off. You know what I mean? I don't like that cake. Next. I don't like it.

[Tom Segura]

Okay. So hard to. To.

[Gene]

I hate these guys.

[Tom Segura]

Well, today is a food centric episode, so I thought that you might enjoy stepping into the food space.

[Christina P]

You drink red wine. As you know, pepperoni is really greasy. And I love pepperoni.

[Gene]

Yeah.

[Tom Segura]

I like pizza, but I love pepperoni.

[Christina P]

So what I do is I take pepperoni.

[Gene]

I chew it up really well. Yeah.

[Christina P]

I get the juices and grease in my mouth.

[Gene]

Yeah.

[Christina P]

Both sides of my cheeks.

[Gene]

Sure. Sounds lovely.

[Christina P]

Then I sip my red wine.

[Tom Segura]

Plenty of ice.

[Gene]

Ice in the red wine. Ah.

[Christina P]

Way around my mouth. I love feeling the grease come out of my cheeks and down my throat. Excellent way to drink wine and learn how to drink wine. Get the greases out of you. The palate down your throat.

[Gene]

Yeah.

[Tom Segura]

What do you think of that was vile. Of pairing up fancy chef with fancy sommelier.

[Gene]

Trucks here would love that.

[Tom Segura]

And having. Because wine pairings are really fun to do. The thing is, sometimes you go to these restaurants and they go, would you like a wine pairing? And you're like, eh, I'm not. I don't really care. But then you get somebody who's really, like, really well informed, and it changes the whole experience.

[Gene]

No, I know. And pepperoni was this.

[Tom Segura]

You can't even believe how good it is.

[Gene]

But most sommeliers don't pair pepperoni.

[Tom Segura]

That's.

[Gene]

They're afraid to.

[Tom Segura]

Okay. And most chefs don't bring out strawberries as a first course.

[Gene]

Most. Most people don't just eat a plate of pepperoni on its own. That's very bold.

[Tom Segura]

But you're not a sommelier, are you?

[Josh Zolo]

Looks like they're headed in with the next quarter.

[Gene]

I'm ready. I'm starving. Marvin.

[Tom Segura]

Wow. Wow, this is exciting.

[Gene]

I hope it's a plate of pepperoni.

[Tom Segura]

I hope it's a plate of pepperoni.

[Gene]

I'm really ready for a plate of pep. Nobody eats a plate even, like. No, my dad wouldn't even eat a plate of pep.

[Tom Segura]

Yeah.

[Gene]

And he's pretty hardcore.

[Tom Segura]

Pretty hardcore.

[Gene]

Plates of salamis.

[Tom Segura]

It. Third course.

[Gene]

Oh, plate hit the door. That could have been a disaster.

[Tom Segura]

I got.

[Christina P]

Okay, than.

[Gene]

Oh, wow, wow, wow.

[Tom Segura]

Watch your shoulder, Chef. Okay. That's my. Holy cow.

[Gene]

This looks stunning.

[Christina P]

All right. Beautiful and nice.

[Tom Segura]

Beautiful and nice. What are we looking at here, Chef?

[Christina P]

So what I had to honor to use is a good, fancy mozzarella cheese. The star of the dish is you're not Gonna believe it. It's a wake up. So I use prosciutto, mozzarella cheese, tomato. I buttered it some olive oil, salt and pepper.

[Tom Segura]

Unbelievable.

[Christina P]

But the star of the show is this. That's gonna give the pop is the fresh oregano.

[Tom Segura]

The fresh oregano. Okay.

[Christina P]

That's what it is. Fresh ingredients. It changes everything. Everything can bottle. It's not the same, but fresh grown fresh. Nice and beautiful.

[Tom Segura]

Amazing.

[Gene]

I can't wait to try this.

[Christina P]

What are you waiting for?

[Gene]

Tom, you're the first. You do the honors. Of course.

[Tom Segura]

Let's see here.

[Gene]

This looks amazing.

[Tom Segura]

Incredible.

[Gene]

I'll just watch your face.

[Tom Segura]

Okay. I mean, I should also say the presentation is extraordinary.

[Gene]

Stunning. Ooh, listen to that crunch. Great crunch.

[Christina P]

Wow. That's a design to do that. Because I'll tell you truth. So with the layers of the liquidation, which would be the butter and the olive oil, you need something to hold it. And the crunch and the toasting is what holds it.

[Tom Segura]

Very impressive, Chef. Very impressive. Yeah, yeah.

[Christina P]

Good. Okay.

[Gene]

I love them.

[Christina P]

We got two more. I got this beautiful pasta that I'm doing amazing. You going to love, all right?

[Tom Segura]

Yes, sir. Thank you. Watch your head, watch your head, watch your head.

[Christina P]

Oh, shoot. I'm still doing.

[Gene]

Yep.

[Christina P]

Oh, there you go.

[Gene]

Yeah. Most people don't cook pudo. It's. Is he okay?

[Tom Segura]

Yeah, he's okay. I also want to say, by the way, to all you, kudos on preparing for today, making this all happen. You guys did a great job, and you all look very nice. You made it very fancy.

[Josh Zolo]

We. We did our best.

[Tom Segura]

You guys look very fancy, look very good. You've noticed that, right? The staff guys, look.

[Gene]

Everybody looks amazing. Thank you, guys. Now, what's interesting about this, A lot of chefs don't cook the prosciutto.

[Tom Segura]

Try. Some of you try it.

[Gene]

It's different taste when it's cooked up.

[Tom Segura]

I mean, I don't want to be. Do you think I'm selfish enough? I'm gonna eat this all. I'll try.

[Gene]

Sam, come and try it.

[Christina P]

Let's do it.

[Tom Segura]

And treat yourself to a strawberry if you care too. That's the whole piece? Yeah. Yeah. Go ahead and try it. Yeah, Pick a strawberry.

[Gene]

You know, I'm a little disappointed. So far, we haven't seen any presentations in the glasses.

[Tom Segura]

The meal's not over.

[Gene]

I want to see meat in a glass with some ranch.

[Tom Segura]

I do too. Well, so far, I'm very impressed.

[Gene]

Me too. Worth every penny. How much should we spend?

[Tom Segura]

I'd rather not make it public. If you don't mind.

[Gene]

Fair enough. Fair enough.

[Tom Segura]

It's. It's worth every penny, though.

[Gene]

Every penny of this Italian feast so far. Pretty much. The first course was very similar.

[Tom Segura]

Put it this way, you could either have had the meal you're having today or done a trip with SpaceX to go to the. Yeah. To visit space.

[Gene]

But yeah, we have tomato mozzarella salad, and then now tomato and cheese on the bread.

[Tom Segura]

The bread with a little crispy proud, which is different.

[Gene]

It's good.

[Tom Segura]

I like it.

[Gene]

So far, so good.

[Tom Segura]

It's a. Again, it's very, like, unexpected like that.

[Gene]

It is, yeah. All right, so we're talking about the pepperoni.

[Tom Segura]

Pepperoni.

[Christina P]

And I love pepperoni.

[Gene]

I love pepperoni. He looks like a pepperoni.

[Christina P]

Grease come out of my cheeks.

[Tom Segura]

He looks exactly like a pepperoni. It looks like a pepperoni. Stick is eating slices of pepperoni.

[Gene]

Yeah, he really does. He's very, very. That's not good for you, Pepper. Cheerful pepperoni. It might be the worst thing you could put into your.

[Tom Segura]

But he's happy.

[Gene]

Yeah. He's eating pep. It's the worst sound.

[Tom Segura]

And that's how you enjoy wine. Get the fat from the pepperoni in your cheeks, and then you switch it around.

[Gene]

The grease washes down.

[Tom Segura]

It's a good introduction to wine.

[Gene]

Took Introduction to wine.

[Tom Segura]

Yeah.

[Gene]

Wash the grease down your throat. God damn.

[Tom Segura]

Do you have any questions for me?

[Josh Zolo]

Can I fart real quick?

[Gene]

It's free country, dude. It's a free country, dude.

[Tom Segura]

That's a kid who was trying to steal. Like you were at 13.

[Gene]

Yeah.

[Tom Segura]

Yeah. Dang. Pretty cool.

[Gene]

Yeah.

[Tom Segura]

Isn't that cool?

[Gene]

Yeah. I would not have the audacity to ask. To fart, though. To a security guy. That's pretty wild, dude.

[Tom Segura]

No, I would not do that. I think he knew that. That cop was pretty forgiving. Did you ever steal, you know, like, little. Little items?

[Gene]

Yeah. Did you get caught?

[Tom Segura]

No, I don't think I ever got. No, I never got caught, but it wasn't for me. I wasn't.

[Gene]

Who are you stealing for? Your gang?

[Tom Segura]

Yeah, some of the My Brothers in Arms. Yeah.

[Gene]

Yeah. Chicks. I mean, who are you stealing for?

[Tom Segura]

No, it was like the thrill of being a young teen.

[Gene]

Oh.

[Tom Segura]

That kind of thing.

[Gene]

I thought you meant there was a reason.

[Tom Segura]

No, I just was like that. That same reason where you're like, can I do this? And you do it on a small level, and you're like, I don't want to do this.

[Gene]

Yeah. It doesn't feel good enough. I feel too guilty.

[Tom Segura]

Yeah. Nothing Significant.

[Gene]

Okay, Jack Squared.

[Tom Segura]

Your least favorite trans autistic couple. In the last video, I said I was Jack's one and they were Jack's A. But a bunch of you wondered, well, how can you have the same names? First of all, we both have J Dead names. I was Jay when I met them and they were Jacks when they met me. And I go, hold the fuck up. That's the coolest name I've ever heard. Would it be weird if I started going by Jax too? And they let me know in less words that, no, it wouldn't be weird if we were called the same thing? It's actually a lot easier to refer to us that way. We'll change it up every now and then just to make sure that you fucking weirdos out there don't think that there's some sort of power dynamic when I call myself one and them a or them one and me too.

[Gene]

There's no power dynamic. He's a 30 something year old man and she's 19.

[Tom Segura]

Yeah, I hope you weirdos. Yeah, you weirdos out there.

[Gene]

God damn it.

[Tom Segura]

That don't get it.

[Gene]

Jack's one and Jack's a.

[Tom Segura]

What the. Yeah, it couldn't be any stranger.

[Gene]

These idiots. Dude, I can't get on board with this stupid.

[Tom Segura]

I know. So just so I understand, because I'm. I'm just. I'm tingling with anticipation. Are we doing main course and dessert?

[Josh Zolo]

I believe so. That's what it looks like.

[Tom Segura]

I want to get confirmation. Okay, let me see here. Okay. Wow. Look at Tanner just working his ass off. Hello. Hi, Chef Tanner. I'm just curious. For the two remaining courses, is it a main course and a dessert? Is that what we have left, Chef? Are the two remaining courses a dessert and a main course?

[Josh Zolo]

Yes.

[Gene]

Chef says yes.

[Tom Segura]

So main course is next. Main course is next, chef.

[Josh Zolo]

Yes.

[Tom Segura]

Can't wait. Just wanted to know. Thanks so much. Are you learning out there? I'm learning so much. I learned about shrimp and scallops. We learned about dyson tomatoes.

[Gene]

It's amazing.

[Tom Segura]

We broke pepper, but that's okay. That's fine. We're back in the groove. Okay. Yeah, thanks. Thanks, Tanner. Awesome.

[Gene]

Wow. Do my eyes. I feel like I see more tomatoes and more basil. Can I get rid of that?

[Tom Segura]

Tanner's holding also looks like fancy. Chef is maybe on a business this call right now.

[Christina P]

Okay.

[Tom Segura]

I have more tomatoes, but I need.

[Gene]

This plate for the scallop.

[Tom Segura]

Wild.

[Gene]

Yeah. This is going nowhere.

[Tom Segura]

We've been with him, by the way, since before we started rolling today. His Phone does not. It does not stop ringing, dinging, buzzing. Just doing anything to let him know that he is wanted, he is desired. He literally walked in and it rang. He walked in and he was like, hello, Fancy. And they were like, hey, I want to do a thing. December 1st, he tried to. He was like, where? They told him, and he goes, that doesn't exist. And then they, they confirmed that it does. And he was like, oh, now you write crazy.

[Gene]

Do you remember where the place was?

[Tom Segura]

Yes, the Hilton by the airport in Queens, New York.

[Gene]

He's like, there's no such fold.

[Tom Segura]

And he was like, oh, yes. By the Burger King. I know what's up. Just watching them work. You know, I like watching him work.

[Gene]

Oh, I do too. Well, he talking on his phone right now. And Tanner's working, but I do like it when he works.

[Tom Segura]

Yeah, but high level chefs do this. They. They just sit on the sidelines and they tell their sous chefs what to do. You know what I mean?

[Gene]

I guess not.

[Tom Segura]

I guess not. I guess. Oh, not I guess.

[Gene]

Sorry. I don't. I mean, look, when I've worked in food service, chef's working just as hard as sous chef.

[Tom Segura]

Okay, okay.

[Gene]

Everyone's working hard.

[Tom Segura]

Here's the thing that you're not understanding here, that I, I. It's fine to educate you, is that you're dealing with a different level of chef here. Like, yeah, they can get involved if they feel like it, but with somebody, once you've kind of reached a certain tier as a chef, you just go, hey, you guys do that and you supervise and you jump in when they fuck up. Which today he's clearly having to jump in probably more than he wants to, because I don't think Tanner is, you know, that experience. But don't you dare say that this guy is not.

[Gene]

I'm just, I'm just. I just know what I've seen in kitchens when I worked in restaurants, and I've never seen this dynamic where the chef just takes phone calls. Yeah, they usually. It's very hot, very frantic.

[Tom Segura]

Again.

[Gene]

They're getting burned again.

[Tom Segura]

You're talking about mid level chefs.

[Gene]

They're wearing mid level clogs.

[Tom Segura]

Hey, there's tears to this. There's tears to this.

[Gene]

All right.

[Tom Segura]

You know, in college, there's division one, two, and three.

[Gene]

Hey, you're right, babe. I'm sorry.

[Tom Segura]

They only air the big time games, and those are D1, and that's what you're dealing with here.

[Gene]

What's Tanner doing? He's pushing on. Oh, he's drying Off.

[Tom Segura]

I'll tell you that. Not doing enough. Wow. But he is. I do like that. He is. More layer, Chef. That's the right guy to be working.

[Christina P]

Press it down and make sure you.

[Tom Segura]

Get a lot of sweat in that hat, too. There's a lot of.

[Gene]

A lot of sweat.

[Tom Segura]

Chef is telling him exactly what you're going to change.

[Christina P]

This.

[Tom Segura]

I like this.

[Christina P]

Press that down. You're going to change.

[Tom Segura]

I don't think his vision is great.

[Gene]

I think you're right.

[Tom Segura]

I saw him hit a couple walls. Yeah. It's not. He's. We've been right in front of him trying to hand him stuff at the store, and he just cannot. I. I thought it was a depth perception thing, but it's. It's vision issue.

[Gene]

Okay. All right.

[Tom Segura]

We gotta get him and Potter together.

[Gene]

I know.

[Tom Segura]

Just to see, you know, where it goes. Imagine if we got that. Gave them a cooking show. Fancy Potter.

[Gene]

What does Potter like to eat?

[Tom Segura]

He eats like a bird. I've been on the road with him, and you're like, you know, he's like. Like, he'll skip and then have a few bites of something. He's like one of those guys.

[Gene]

Yeah.

[Tom Segura]

It's not a big time. He's not really into eating.

[Gene]

So funny.

[Tom Segura]

I know. I'm so not. Not an indulger, not a glutton. If I remember right, in the LA studio, all he would eat was soup. That was his lunch.

[Gene]

Yeah.

[Josh Zolo]

A lot of pho.

[Tom Segura]

Soup.

[Josh Zolo]

A lot of pho. And he'd be like, mad about it.

[Tom Segura]

I have to eat every time, you know, because I. That's the thing for me on the road is like, we, you know, you're. You're away from home, you get excited about, hey, guess where we're going tonight? And I kind of. I flash back to like. Like, hey, we're going here. And he'd be like. I'm like, dude, this place is gonna be awesome. He would barely order anything. Yeah.

[Gene]

So I. But he smokes. Yeah. And I feel like when I smoked, that's how I was.

[Tom Segura]

Really?

[Gene]

Well, yeah, because your cigarettes dull your sense of taste and they dull your appetite. Maybe.

[Tom Segura]

Yeah.

[Gene]

Yeah. I used to eat, like one burrito a day when I smoked cigarettes. I would eat half at lunch, and then I would save the other half for dinner. Dinner.

[Tom Segura]

Wow.

[Gene]

And that's.

[Tom Segura]

That's not enough.

[Gene]

It's not enough.

[Tom Segura]

No.

[Gene]

But that's all I did because I smoked the rest of the day not.

[Tom Segura]

Look at them out there. Now they're back outside. Spoon if there's a whole group of fans gathered around probably. Yeah.

[Gene]

They all know he's in.

[Tom Segura]

I got hit up a lot by people asking me if they could come watch him work today.

[Gene]

Oh, wow.

[Tom Segura]

Yeah.

[Christina P]

Once we posted, I'll probably be in my hands.

[Gene]

Too dangerous.

[Christina P]

I'm not sure.

[Tom Segura]

Yeah.

[Gene]

He needs to focus on the work, not the fans.

[Tom Segura]

So incredible.

[Gene]

Look at him stirring in the pot. Don't usually do that.

[Tom Segura]

Do you have a dining experience in your life that stands out as, like, incredible?

[Gene]

I think your birthday or Charo didn't eat any of it.

[Tom Segura]

That was awesome. That was a linear.

[Gene]

That was really amazing.

[Tom Segura]

Yeah.

[Gene]

Italy, like, every meal we had in Rome was pretty outstanding. And I'm still marveling at, like, every meal we had, no matter where, was amazing.

[Tom Segura]

Italians know how to eat. Yeah.

[Gene]

What about you?

[Tom Segura]

I mean, both of those are huge experiences, like lifetime experiences. The thing about the Italy trip is that it's so consistent. It's like anywhere you go, any choice you make is. You can't go wrong.

[Gene]

Yeah.

[Tom Segura]

You know, it stands out to me also when I was in France last, you know, they also. Incredible cuisine. So good. So good. Then there's just, like, restaurants you just make note of.

[Gene]

Oh. I would say the very first time I ever ate at Matsuhisa in Los Angeles.

[Tom Segura]

Yeah.

[Gene]

I was in my 20s and I was like, oh, my God, this is so bad.

[Tom Segura]

So many Los Angeles memories, though. Like, let's memory lane. What was the. We had a lot. And Silver Lake. That was fun. What was the place on Vermont? El Capriccio. Yeah. Rigatoni, Norcina. I remember it was like, oh, man, the best.

[Gene]

And Mexican too. They got a lot of good Mexican spots.

[Tom Segura]

Mexican joints, I feel like that can't.

[Gene]

Be replicated anywhere else in the country. They don't do Mexican food. Right.

[Tom Segura]

I think of places that hit me, like, where I was like, wow, Red in Rochester, New York. I'm looking forward to going back to Rochester, New York, just to eat at Red.

[Gene]

What about that place in Cleveland across from the Closed. I know, know. And I love that place.

[Tom Segura]

That was Chef Sawyer, I think.

[Gene]

God damn it. There was like, a lot.

[Tom Segura]

It was right across from Hilarities. Really good.

[Gene]

That was me. That's a. That's a memorable restaurant to me. Cuz I would go in there alone on the first night I got there just to order a chicken and sit there by myself and eat it. It was so. It was just chicken, but it was roasted so well, you know?

[Tom Segura]

Yep.

[Gene]

That's a sign of, I think, a good place. When they can do the simplest things very, very, very well.

[Tom Segura]

Yeah.

[Gene]

Just like one item. You can't. You can't eat somewhere. There's a thousand things on the menu. It's never good. Like if you go to a deli and you know they've got the pages and pages, you're like, why? This is a Jewish deli. There's pastrami, lox.

[Tom Segura]

I know.

[Gene]

And what. You know, fucking tuna melts. That's it. That's really all.

[Tom Segura]

Yeah.

[Gene]

And matzo bowl soup.

[Tom Segura]

I don't like. What was the. The absolute worst was Barney's Beanery.

[Gene]

Yeah.

[Tom Segura]

Barney's Beanery in West Hollywood had like a 12 page menu and also.

[Gene]

Yeah.

[Tom Segura]

12 different styles of cuisine. So you could get Italian, Greeks, Thai.

[Gene]

No, you can't.

[Tom Segura]

Indian, American. And you're like, wait, how do you do all these here in this?

[Gene]

They don't. There's like one thing. You get a cheeseburger there. Cheeseburger. Yeah. Well, that's what I've learned from them traveling is don't fuck around with anything weird. Just get what that place, the specialty is good at. Don't.

[Tom Segura]

It's like when you go to a steakhouse and someone orders the fish or chicken, you're like, you're.

[Gene]

Why are you doing.

[Tom Segura]

Why are you. Why'd you come here?

[Gene]

Don't go there.

[Tom Segura]

You go there for the specialty. Yeah, exactly, Exactly.

[Gene]

No, no, no.

[Tom Segura]

What's going on? We're watching them progress. He is running ragged.

[Gene]

I know.

[Tom Segura]

Can you imagine if we didn't give him Tanner today? He is really running him into the ground.

[Gene]

I don't see a lot of action here. I just see a bowl of made. He's clapping, he's talking.

[Christina P]

This segment right here is beautiful.

[Tom Segura]

I kind of feel like a natural, don't I? In this coat.

[Gene]

Yeah, you should pick up chef thing.

[Tom Segura]

Yeah, My next thing. I mean, he did it. Why can't I do it?

[Gene]

Yeah, you totally can.

[Tom Segura]

Why can't I be like Chef Tom?

[Gene]

You go to C Culinary.

[Tom Segura]

Book me. Book me. Book me now. I want you to stop thinking. Stop thinking, Stop thinking. Book me now. Pick up that ph.

[Gene]

How long is culinary school?

[Tom Segura]

Hey, guys, go give me four phones this week.

[Gene]

Sat. Tom, let's go. Go to the Cordon Bleu. Yeah.

[Tom Segura]

How long do it? 60 weeks. No, it's just over a year.

[Gene]

Oh, yeah. That's not that crazy.

[Tom Segura]

What did you think it was?

[Gene]

I was like 60 weeks. I don't know why that sounded.

[Tom Segura]

It's Texas Culinary.

[Gene]

Yeah.

[Tom Segura]

No, we're thinking like 60 years.

[Gene]

Yeah. I was like, oh, my God.

[Tom Segura]

France.

[Gene]

Yeah. The cordon Blue. Ye.

[Tom Segura]

That.

[Gene]

That's like a real. And that one's tough, isn't it? Isn't that the best?

[Tom Segura]

I don't know.

[Gene]

Oh, my gosh. Three ten week terms. Okay.

[Tom Segura]

Okay. Nine month to be a grand diplo Pastry diploma is nine months. Pastry intermediate pastry is three months long. Superior is another three months. Okay, but I.

[Gene]

But isn't the hard part getting a gig? Like you have to become the apprentice, the sous chef, and then work your way up in the kitchen.

[Tom Segura]

You really gotta love it, though, if you're gonna make that your life, especially.

[Gene]

Baking like chef, you know, the bakery, the baker has the toughest time. Right. Because you have to wake up at the butt crack of dawn, proof the croissants or with a. The bread.

[Tom Segura]

The pastry chef, remember Backdoor bakery.

[Gene]

Yeah.

[Tom Segura]

Silver Lake. People know if, you know, you know, back in the day, early 2000s.

[Gene]

Yeah.

[Tom Segura]

And that lady was, was the baker. And I remember I flew with her one time, we just randomly were at the airport together and I was like, I love going there. And she was like, yeah, it's killing me, this schedule. And then one day it was just closed.

[Gene]

Yeah.

[Tom Segura]

Broke my little heart place. Broke my little fat heart.

[Gene]

No, you know, a lot of people don't know about restaurants. I don't. Forgive me if I'm repeating myself. Just tell me if I've told this story. Well, the amount of roaches and filth and rats.

[Tom Segura]

Nice. This is a nice spin. Thank you for pivoting into this.

[Gene]

So true. That just naturally occur. I mean, I've worked in fancy French restaurant. I've worked in an Indian restaurant.

[Tom Segura]

Yep.

[Gene]

Starbucks. Starbucks was probably the only one that didn't have roaches.

[Tom Segura]

Well, I'll tell you this. When you get into high level Michelin star places, the one thing you find so consistent in them is that they are impeccably clean. You don't find any.

[Gene]

You don't think so in the back and the tubs.

[Tom Segura]

Think so? No, of course not. You're thinking of, you're thinking of like the kind of restaurants that you'd frequent on a regular basis.

[Gene]

Normal people restaurants. Yeah.

[Tom Segura]

Michelin star, fancy chef restaurants. No, no, no.

[Gene]

I remember when I worked, I worked at this Indian restaurant in Los Angeles and I had to scoop the mango chutney and put it in these little plastic to go containers. Tom. Tom.

[Tom Segura]

Yeah.

[Gene]

You haven't lived and experienced the dregs of life until you've scooped mango chutney in a Dirty fucking bin in the back of the restaurant. And there's like. Like, oh, so smelly. And then their alugo bee. You know, the cauliflower would come in with just chunks of rot on it, like parts that were bad, and they cut off the rotten bits and then make the aloo go with the rest.

[Tom Segura]

Okay.

[Gene]

And I used to eat at that Indian restaurant till I worked there. Never again.

[Tom Segura]

Thank you.

[Gene]

It's a really popular one too.

[Tom Segura]

Why did you make this your sidebar? Why?

[Gene]

Because I think that people need to know how hard it is to work in the industry.

[Tom Segura]

That had nothing to do. That was disappointed. That wasn't the point. Wasn't. It was.

[Gene]

So I bet we have a lot of people who work in this industry listening to this.

[Tom Segura]

Looks like. Look, they're making progress. Chef is dealing with, I believe, scallops right now.

[Gene]

It's taking it off.

[Tom Segura]

Yeah.

[Gene]

They usually brown up within, you know, two minutes, we're done. So his timing is very interesting. I'm just saying.

[Tom Segura]

Usually from this angle. Perfect.

[Gene]

But I'm saying the timing of the pasta and the scallops.

[Tom Segura]

Wow, look at that. Look at that color.

[Gene]

Dark, deep brown.

[Tom Segura]

Perfect.

[Gene]

Usually you don't eat them that dark.

[Tom Segura]

Usually they're not that dark, but this isn't different. Oh, he's. It's toasted to perfection.

[Gene]

But I am glad to see that he is cooking the scallops through. That was one of my concerns.

[Tom Segura]

That's your choice. I was ready to go either way.

[Christina P]

Now I'm going show you. Now that's. This is what we do. This is what we do.

[Tom Segura]

A little more butter on them. Yeah. I mean, this is what people do.

[Christina P]

And they're trying to explain more.

[Gene]

What's the shittiest job you've ever had that had the best perks?

[Tom Segura]

That had actual perks.

[Gene]

Because every crappy job that I've had, there is always a perk. I'll give you a for instance.

[Tom Segura]

Okay.

[Gene]

I used to work in the parking booth at my school, University of San Francisco. I gave out parking, and then I just hooked my friends up with free parking permits. Or I get to smoke cigarettes or smoke pot in the booth.

[Tom Segura]

Yeah.

[Gene]

And that was really cool. Of course, Starbucks employees, summer of 1997, all the Madelines and coffee I could eat. Even though you're only allowed one drink per shift, I would still steal them throughout the day.

[Tom Segura]

Cool.

[Gene]

I lost, like, 20 pounds that summer. Got super thin.

[Tom Segura]

That's pretty cool.

[Gene]

Yeah. Because I didn't eat all day. I just got jacked on coffee.

[Tom Segura]

Yeah. I mean, when I worked in restaurants, Chibo, and there was that pizza place on Riverside Drive. I forget the name of. I mean, it's obviously food. So, like, you could just.

[Gene]

Food's good.

[Tom Segura]

You could get. And. And the chefs, especially, like at Chibo on Sunset is, you're working your shift, they're like, what do you want? And you kind of can go make this, but, like, modify it. Throw this in there instead. Throw the spice in there. Like, you could just. And they would just do it for you so that you'd get, like, the exact issue. So that was a perk. Another one. It's also food related. When I worked as a site rep, remember when I worked in Hollywood, the. The owner of that company just liked me. And sometimes he would just be like, oh, come meet my girlfriend and I at this restaurant. And I would just have dinner with him.

[Gene]

Oh, that's.

[Tom Segura]

So he was just a nice guy like that. Yeah, yeah. And then we would, you know, get into. He's like, I come in my bathtub, and I'd be like, all right, you.

[Gene]

Want to foot rub? Massage rub? Yeah. I mean, I was always a terrible employee, but I always made friends with people. I think that's what kept me around.

[Tom Segura]

A lot of jobs before.

[Gene]

I did this for a living, that's for sure. Oh, and they pulled out the stainless steel.

[Tom Segura]

You know what's also interesting is the decision to wait to start.

[Gene]

Yeah. Taking a while.

[Tom Segura]

Yeah. Like, a lot of chefs would have been like, huh, that hot thing.

[Christina P]

You taste that When I'm telling you that's beautiful. That's something divine. When I tell you.

[Tom Segura]

Beautiful and nice.

[Christina P]

When I tell you that that is divine. If I took one of those out of.

[Tom Segura]

That can melt.

[Gene]

Well, an interesting tom, too. If you worked in food service, you know that the timing of the plates is very important. When you work in a restaurant, you want to get that appetizer order in, and then when they're halfway done with the appetizer, you put the order in the entree so that the timing is correct. Now, I will say the timing on this is taking a bit longer than we expected.

[Tom Segura]

Longer than I like.

[Gene]

Yeah.

[Tom Segura]

Interesting.

[Gene]

If we were at a restaurant, I'd be a little upset at this point.

[Tom Segura]

At this point. Oh, there's a nice huge spoonful of butter that goes in there. And a second one.

[Gene]

A lot of butter on there.

[Tom Segura]

Ordinary amount of butter. It's very expensive.

[Christina P]

French butter, by the way, is there.

[Tom Segura]

Going to be olive oil on top of the butter? Is that what we're Doing.

[Christina P]

That's going to be beautiful.

[Gene]

That's cool.

[Christina P]

Okay, good.

[Tom Segura]

Olive oil.

[Christina P]

Now what do we add?

[Tom Segura]

Butter.

[Gene]

Olive oil, chef.

[Christina P]

Give me butter. Add butter.

[Tom Segura]

We added butter, chef. We just added butter. More butter, chef.

[Christina P]

Give me that wine.

[Tom Segura]

I feel sick. Third spoonful of butter.

[Christina P]

This is never done before. I've never done this before, but because I'm so creative, so I'm so miraculous.

[Gene]

Tom, I'm gonna let you try this meal.

[Tom Segura]

Well, I think.

[Gene]

I don't know, dude.

[Christina P]

Okay, open that up.

[Tom Segura]

I'm gonna wait here. I know he's in.

[Gene]

Oh, he's opening a bottle. Is that. Is that pairing?

[Tom Segura]

No, the chef is probably having him pour. Oh, he doesn't know.

[Gene]

Please don't tell me he's gonna put the scallops in the butter and the oil. It's already been in the butter and the oil.

[Tom Segura]

Tons.

[Gene]

There's more oil.

[Tom Segura]

Oh, my God.

[Gene]

He's gonna start a grease fire.

[Christina P]

Chef is dealing with flavor.

[Gene]

This is vile.

[Tom Segura]

This. Don't you dare say.

[Gene]

I mean, I'm sorry. This is experimental and fresh. What the is he gonna fry in there? Three different oils.

[Tom Segura]

Hello. Hi. So such an interesting choice to see the three spoonfuls of butter and olive oil.

[Gene]

Yeah.

[Tom Segura]

So we went with butter and olive oil, correct?

[Gene]

Yeah.

[Tom Segura]

And why did you do that?

[Christina P]

Well, I did it because we created.

[Tom Segura]

What kind of flavor? I can't tell you the flavor. Okay. Salt and pepper, chef. Here's pepper, chef. Okay. The shrimp is right here, chef. Yes, chef. Oh, you okay? Yeah. You have to do it. I got it. Did you realize you'd be working this much? No. And so the scallops, are those good to go? It looks like those are cooked. They're very brown. Are the scallops good to go?

[Christina P]

Yes.

[Gene]

Leave it.

[Tom Segura]

Okay. Don't talk. Don't talk to it.

[Christina P]

Yeah, let's go. Let me give you the shrimp.

[Tom Segura]

Okay. Tanner, has the pasta already been cooked? The pasta's been cooked. Correct, chef.

[Christina P]

Yes.

[Tom Segura]

Yes. Put one in. Just one. Just one.

[Gene]

Just one at a time. Are you joking?

[Christina P]

That's what you're looking for? That's what I accentuated looking for.

[Tom Segura]

You looking for that?

[Christina P]

Now I know the wrestling. Although I knew already that I was doing a long time. Adam, all.

[Tom Segura]

Adam, all. Okay, I'll let you go. I'll let you go. Go do your work. Thank you. Thank you.

[Gene]

I really hope that he's taken the tails off and deveined and cleaned.

[Tom Segura]

Why the shrimp? Why?

[Christina P]

Good.

[Tom Segura]

What are you talking about?

[Christina P]

Added them all?

[Tom Segura]

Not yet, chef.

[Christina P]

Add them all at One time. Because you want them to cook.

[Gene]

Yeah. I'm not sure which kitchens he's worked in before, but this is not an efficient way to cook.

[Tom Segura]

Cook.

[Gene]

This is interesting. I've never seen somebody do it piece by piece by piece by piece by piece.

[Tom Segura]

Wow.

[Christina P]

There you go. Right there.

[Gene]

Tanner looks terrible.

[Tom Segura]

He looks so scared. Yeah, he lost.

[Gene]

Oh, Jesus. Oh, Tanner, not in the pan. Wine. Chef Tom, you're definitely eating.

[Tom Segura]

Oh, here comes the wine. Oh, it's not yet.

[Christina P]

Get me the heavy cream. Get me the wine.

[Tom Segura]

So the scallops are cooked. Okay. Not yet. Okay. Nope. But the wine goes back. Wow.

[Christina P]

This takes no time.

[Tom Segura]

And Chef is so comfortable on Mike and on camera, I think from all his Instagrams. Like, look at him right now. He's talking to our. Our remote camera out there.

[Gene]

Oh, there's heavy creamer.

[Tom Segura]

Heavy creamer.

[Gene]

And did he bread the shrimp on breaded shrimp creamer? No.

[Tom Segura]

Wow. This is tummy.

[Gene]

This is all the stuff that gives you diarrhea.

[Tom Segura]

It is.

[Gene]

This is literally the stuff that priests.

[Tom Segura]

Well, makes you sick. Certain days you just gotta kind of go for it, I think.

[Christina P]

And the marath that I'm going to create is.

[Gene]

This is the longest meal I've ever seen prepped.

[Tom Segura]

I know.

[Gene]

Especially seafood cooks up pretty quickly.

[Tom Segura]

It does. I don't think those shrimp are ready, though.

[Gene]

No. But the scallops are nice and cool, which is what you like, right? Cold scallops.

[Tom Segura]

I do love cold.

[Gene]

But he's letting them cool down.

[Tom Segura]

Yes.

[Gene]

You don't want that food hot. You don't want seafood hot sausage, Chef.

[Tom Segura]

You like it to cool up.

[Gene]

Room temp.

[Tom Segura]

Wow. I'm really excited for this. I've really. I want to. I'm interested to see if I immediately get sick, like. What the.

[Gene]

What the. Is Tanner opening now? There's more.

[Tom Segura]

More? Yes, Chef. I hope it's not more.

[Gene]

And I hope he cleans whatever the.

[Christina P]

Is this got the shrimp.

[Gene]

Tanner's up. This is meat now.

[Christina P]

Your family going to go in company?

[Gene]

No.

[Christina P]

The chef is excited.

[Gene]

Sauce sausages.

[Tom Segura]

I think it's some Italian sausage. Okay.

[Gene]

Okay, that could be good. But there's already so much oil.

[Tom Segura]

And how's it going out there, Zola?

[Josh Zolo]

It smells incredible.

[Tom Segura]

It does. Well, there's an extraordinary amount of butter and oil being used.

[Gene]

And now fat from the sausage.

[Tom Segura]

And the sausage.

[Gene]

Really heavy hearty.

[Tom Segura]

It's very. Yeah, this is very fatty.

[Gene]

Very fatty hearty for.

[Tom Segura]

It's 100 degrees outside, and we haven't started prepping for dessert, which is another Interesting choice.

[Gene]

And I sure hope that is a quick dessert, because if he chooses to do a souffle, be here for another hour.

[Tom Segura]

Yeah, we can't do that. I have to get going.

[Gene]

You know, Same.

[Tom Segura]

Yeah, yeah, yeah.

[Gene]

His timing doesn't seem to be chef's strong point right now.

[Tom Segura]

Or is it part of the experience? That's the thing is with these guys, you never know. If it's like, oh, no, I wanted you to. Exactly. Wait that amount of time. I remember when we were at Alinea, a similar kind of moment happened where it was like, why are you bringing us downstairs to the kitchen? Right. And then we have the shrimp down there, and we go back and the whole setting. So it's like playing with your senses. And he might be doing something similar.

[Gene]

Possibly Tom. Possibly.

[Tom Segura]

At the grocery store, Chef mentioned that you cannot rush perfection.

[Gene]

Okay.

[Christina P]

Let that cook some more.

[Tom Segura]

I mean, it's kind of hard to argue with.

[Gene]

So now I do love in terms of dining. I. I am partial to more trashier. Obviously. I love a Sizzler. I still. I don't have them anymore. Right. I don't think they exist.

[Tom Segura]

Sizzler. I don't know if. I mean, I think they exist, but there's can't be more locations.

[Gene]

Gotta be less Spaghetti Factory. Back in la, did you ever go to the Spaghetti Factory? Any and Josh back in the day?

[Josh Zolo]

No.

[Gene]

That was a good one.

[Tom Segura]

I don't think so. Okay.

[Gene]

Yeah, that was a good classic.

[Tom Segura]

Wow. So the shrimp is cooked for cooking. Scallops are totally done, like you said probably 15 to 20 minutes ago.

[Josh Zolo]

Pasta was done long before that too.

[Tom Segura]

It's good. What you want to do is space them out is usually what the chefs say.

[Gene]

Right. And you're making a dish.

[Tom Segura]

Space everything out that's going to be in the dish.

[Gene]

Pasta only tastes better when it sits in its own water.

[Christina P]

Get that pasta ready.

[Gene]

You know you want that.

[Tom Segura]

Okay. And then what happened? What about the sausage rolls that he. Oh, here comes the heavy cream wish. Coming, chef. I've never seen Tanner's off running again. He's having him go get more things. Okay. Talking about combining what he does here.

[Gene]

Okay.

[Tom Segura]

Here you go, chef.

[Gene]

Oh, God, that is so much butter and oil and grease.

[Tom Segura]

There you go. Perfection.

[Christina P]

Get me that.

[Tom Segura]

Here's the whisk. Just hold it. Pesto, chef.

[Christina P]

Pesto.

[Tom Segura]

Put it down.

[Christina P]

Give me the heavy cream.

[Tom Segura]

Yeah, it's. It's really.

[Christina P]

Ladies and gentlemen, go open up that one now.

[Tom Segura]

I just. I have so many questions.

[Christina P]

This is going to be miraculous. This is Going to be success.

[Gene]

We got the pesto, chef.

[Christina P]

Okay, good. Okay, give me the.

[Tom Segura]

These are sausages.

[Josh Zolo]

Canned pesto.

[Tom Segura]

Canned pesto. You know what's interesting is that he had mentioned how much you have to have fresh ingredients.

[Gene]

Yeah.

[Tom Segura]

He go for canned and whatever, and it's a no. But then he doubles back and he uses it, and it's. Again, it's that unpredictable nature of geniuses that you just don't know what they.

[Gene]

A lot of chefs will make, make pesto by hand because it's fairly simple, but not him. He's saving time to focus on what counts.

[Tom Segura]

Yeah. Which is interesting because he doesn't take into account his feet. He just says, I don't have time.

[Gene]

Oh. And now we're pouring the heavy cream in the oil in the butter.

[Tom Segura]

Wow.

[Christina P]

What is that? What? Pop.

[Tom Segura]

I think it just went out, Chef.

[Gene]

This is what's gonna go in the heavy crap. Tom, what do you think? Oh, the burner's out. Is that what's happening? Tanner's gotta light it again. Oh, dear. Technical issues.

[Tom Segura]

Okay, there we go. Heavy creamer. He's like, put that down. Give me another one. Another.

[Gene]

Also with heavy cream, you don't want to let it curdle or burn too fast. It gets. It gets thick pretty dang quick there.

[Tom Segura]

Higher. Other carton of heavy creamer.

[Gene]

I gotta tell you, Tom, in our home, I go through a tiny container of that creamer in about a month. A month to use up that much creamer.

[Tom Segura]

Okay, we're whisking now.

[Gene]

That's a lot creamer.

[Christina P]

No, not yet.

[Gene]

Oh, is he going to make a bechamel? Maybe this is a bechamel.

[Christina P]

Okay.

[Tom Segura]

Don't know.

[Christina P]

You're gonna give me that pesto?

[Gene]

Pesto, Chef.

[Tom Segura]

I know we haven't used the wine yet. The sausages are still raw sitting behind him. Here's the canned pesto. It's going into the heavy creamer. Oh, give it a little smack, and it'll come out in clumps. Exactly how they tell you to do it in culinary school. This is extraordinary to watch in real time.

[Christina P]

Yeah.

[Gene]

Normally you don't see people put jarred pesto in containers.

[Tom Segura]

He's going to say, you know, I don't want to waste my time. That's another thing I have to say. I respect how he doesn't waste his time.

[Christina P]

Sure.

[Tom Segura]

He doesn't waste his time with the, hey, I'm going to get a food processor and, you know, spend, like, get all these things together fresh and give you, like. Also, I can Just open a can.

[Gene]

Sure. Yeah. Why chop the garlic? You can just buy it in oil.

[Tom Segura]

Soaked, pre made salad mixes.

[Gene]

Also pre made salad mixed.

[Tom Segura]

That's great. And we. I mean, I think he told me this is something he's never done before, which I'm excited to try. Something that's never been done, that is really special.

[Gene]

I wish you would have practiced. Yes.

[Christina P]

So I told you.

[Gene]

Okay, so Tanner's like, where's.

[Tom Segura]

Like a cartoon character?

[Gene]

He is frantic. Pick.

[Christina P]

He really is white.

[Gene]

So I'm seeing it's like a light green cream sauce.

[Tom Segura]

It looks like the wind is picking up out there too.

[Christina P]

Okay.

[Tom Segura]

Absolutely crushing it, though.

[Gene]

I mean, I got the tomato, Chef.

[Tom Segura]

Here you go.

[Gene]

Some more tomatoes. We've seen tomatoes in the first and second course, so this is interesting. More tomatoes.

[Tom Segura]

Tomatoes are so versatile. You don't just limit yourself. I broke a bowl, chef. Okay. And again. Are we gonna ever touch those sauces? Did get them into little balls ready to go.

[Gene]

Interesting. Tom, too. This is an Italian feast. I don't recall eating anything like this.

[Tom Segura]

I never, ever had anything like this.

[Gene]

This is very interesting. Yeah, it's a ton of sauce. Just the. I mean, he's cooking for an entire army. Maybe he's cooking for the airline wines in his mind.

[Tom Segura]

Here is finally.

[Gene]

Oh, there's more oil in the cream. Oh, that's wine. Okay. Thank God. Oh, my God. Dude. What?

[Christina P]

Okay, good.

[Gene]

I've never seen anybody do that in a cream usually.

[Tom Segura]

He did say it was going to be pink. Do you remember that?

[Gene]

All right.

[Tom Segura]

One of our first conversations. He goes, what do red and white, Chef Marry flavors.

[Christina P]

But that's green and white with, like.

[Josh Zolo]

Two quarts of heavy cream. Two jars of pesto.

[Christina P]

Beautiful. Be quiet.

[Josh Zolo]

A bottle of red wine.

[Tom Segura]

Butter.

[Christina P]

Butter and olive oil. This has been never been done before. Don't tell me you don't smell it.

[Josh Zolo]

Another bottle of wine.

[Gene]

Okay.

[Tom Segura]

Is that champagne? I think that's champagne.

[Josh Zolo]

Champagne in the sauce.

[Gene]

That is bold.

[Tom Segura]

He said he's doing things he's never done.

[Gene]

You might get ripped after these.

[Christina P]

Go. Oh, don't worry about.

[Tom Segura]

Should we have some?

[Christina P]

Okay.

[Tom Segura]

Okay. How much champagne are we going to pour in?

[Gene]

Oh, God, I feel sick already. Oh, I'm ill. You already put in an entire bottle of red wine, and now there's an entire half a bottle of champagne.

[Christina P]

Let me get that Swiss back.

[Tom Segura]

Yes, Chef.

[Christina P]

Okay, we almost done, ladies and gentlemen. We to the end.

[Gene]

Oh, he doesn't need to.

[Tom Segura]

What, are you going to smell it, ladies and gentlemen?

[Christina P]

Do y'all smell this?

[Tom Segura]

Yes, Chef.

[Gene]

I mean, I cook a lot. I love to cook, and, you know.

[Tom Segura]

It sounds good right now. The original New York strip. He was proposing with the.

[Gene]

Right.

[Tom Segura]

The roasted potatoes.

[Gene]

Right. Pretty straightforward American cuisine. But he's going Italian.

[Josh Zolo]

You wanted seafood, I think.

[Tom Segura]

I think he also was playing a trick on him. He knew how to make his client surprise him at the last by fulfilling his original request.

[Christina P]

What I'm doing. Okay, give me that. Give me the pe.

[Gene]

Should we take a break and pee?

[Christina P]

Okay.

[Tom Segura]

Wow, wow, wow.

[Christina P]

Okay, so this is first done before. Bring it here, would you please? Let me finish it.

[Gene]

Yes?

[Christina P]

Yeah, bring it here. This has never been done before.

[Tom Segura]

Never been done.

[Christina P]

Never been done before. I've never done it. I never practice it. Why would it? When I know about flavor, I know about flavor, love. Why would I do that? Okay, so what this is. This is the Joan Segura, the John Segura.

[Gene]

Okay.

[Tom Segura]

Special.

[Gene]

Wow.

[Christina P]

So we added champagne, we added red wine. We woke. We woke it up. That's infused with flavor.

[Tom Segura]

God, I cannot wait.

[Christina P]

Flavor. Flavor. Okay, so you don't want to chop basil up too much, because these have oils, and if you chop them up on the board, you want the oils to get saturated in the bowl. I mean, in the cutting board. So that's why all we do is pick these, and that's really the absolute way to do herbs. Okay. Bon appetit.

[Tom Segura]

Thanks so much. Wow. Chef, as we prepare for this tasting, would you mind joining us again here in the seat?

[Christina P]

Oh, I will. Sure.

[Tom Segura]

Absolutely. Okay, great.

[Christina P]

Absolutely.

[Gene]

Tom, that looks amazing.

[Christina P]

Yeah, Please. So we have scallops, you have shrimp, you have wine, red and champagne incorporated together.

[Gene]

Wow. So red wine and champagne.

[Christina P]

I did.

[Gene]

Oh, that's awesome.

[Tom Segura]

I did.

[Christina P]

I did do both. And that was the kick in terms of what I never did before is the champagne and the wine together.

[Tom Segura]

That's.

[Gene]

That's a wonderful idea.

[Tom Segura]

Oh, extraordinary looking.

[Christina P]

Wait, wait, wait, wait, wait. Bring me the lemon. I'm sorry.

[Tom Segura]

You can stay here. They'll get it. They'll get it, they'll get it.

[Christina P]

Okay.

[Tom Segura]

Wow. We were watching you. You know, like I said, we're big foodies. We watch all the chef shows. We obviously watch your Instagram all the time, and watching you work out there was a real treat. And we've just been salivating, fighting over who gets the first bite.

[Gene]

Here's your lemon, Chef.

[Christina P]

Oh. Can you give it back to me? I just want. Just going to change it.

[Tom Segura]

Sure. Yep. Perfect.

[Gene]

Wow.

[Tom Segura]

And the phone keeps ringing, and the seasoning keeps coming. That Is so beautifully done.

[Gene]

Nice squirt.

[Tom Segura]

Masterfully applied.

[Gene]

Wow. Let me help you with that.

[Tom Segura]

Don't know.

[Gene]

Don't get your sleeves. This is amazing. Now, how many bookings has have you made since you've been with us this afternoon?

[Christina P]

Oh, too many. It's hard to keep up. It really is.

[Tom Segura]

This is such a treat. We have been going back and forth on who gets the first bite, and.

[Christina P]

I tell you what, that's how you can make it even.

[Tom Segura]

Oh, tell me.

[Christina P]

You take your fork and she take hers. You get one side, he get the other side.

[Gene]

Oh, that's so nice. What a lovely idea. Like a family lady and the tramp.

[Tom Segura]

That is a lovely idea. Well, look at that. Here's two forks.

[Gene]

Perfect. Cheers. What are you gonna dive into first, Tom?

[Tom Segura]

God, I want it all. I think maybe one of these scallops. Scallops looks very well.

[Gene]

Can't go wrong. And you know what? I'll do the shrimp, because those look incredible. And I just love your seasoning that you put on.

[Christina P]

Cheers.

[Gene]

I got some of that sauce because this is really the money maker.

[Tom Segura]

And also, I just.

[Gene]

Beautiful.

[Tom Segura]

If you don't mind, I would really love. No, no interruptions as we do this.

[Christina P]

No interruptions at all.

[Tom Segura]

Yeah, I just. I really like to concentrate on what I'm.

[Gene]

Your flavors and such.

[Tom Segura]

I don't want to beat you to it.

[Gene]

Cheers.

[Tom Segura]

Okay.

[Christina P]

So y'all have your own dish.

[Tom Segura]

Wow.

[Gene]

The John cigar cooked to perfection.

[Christina P]

John, why are you doing that? You playing?

[Tom Segura]

I mean, I will say, you know, and this is. No. I've been to Alinea in Chicago. I've been to Zen in Singapore, and I've been to Latier in Paris. That's the best thing I've ever had in my entire life, without a doubt.

[Christina P]

I appreciate that.

[Tom Segura]

Thanks.

[Gene]

Amazing.

[Tom Segura]

You know, that's. I really don't know how you did it. That was really extraordinary. I think, as a treat, I'm going to go ahead and. Normally, I wouldn't do this. I am going to share with the staff, so I'm going to allow everybody here to have some of this too. So go ahead and get bowls and plates, and you guys can try and enjoy. Here you go, Tanner. Yeah. I don't want to just hog it all to myself. You know what I mean?

[Gene]

No. And especially Tanner, you worked so hard on this. You should definitely have the first bite.

[Tom Segura]

Yeah, you can have an extra certain.

[Gene]

Yeah. Don't. The sauce is incredible.

[Tom Segura]

That sauce is just. I don't know how you did it. Oh, so in the moment, you decided or did you pre plan the champagne, the wine, the butter, the olive oil, the heavy cream? How did you come up with that? Was that just inspiration or is that.

[Christina P]

It was inspiration. It was something I wanted to present that was never been done before. I get bored quick.

[Tom Segura]

I get that. Is that I do get bored quick.

[Christina P]

So I get bored quick.

[Tom Segura]

Is that a potential client?

[Christina P]

Yeah. Hello. How can I help you? Chef speaking.

[Tom Segura]

Hi, is this fabulous chef?

[Christina P]

It is. How can I help you?

[Gene]

Do you come to Ohio?

[Christina P]

I do. Anywhere in the world.

[Tom Segura]

Are you going to Europe next month?

[Christina P]

I do. What about on the 25th of October? Over.

[Tom Segura]

Yeah.

[Christina P]

Okay. How many people be?

[Tom Segura]

Six of us.

[Christina P]

Any allergies?

[Tom Segura]

Turkey.

[Christina P]

Okay. Minimal or extensive?

[Tom Segura]

Minimal.

[Christina P]

Expensive or inexpensive?

[Tom Segura]

Oh, you can make it expensive.

[Christina P]

Okay. Venue.

[Tom Segura]

All right. I'll be at a house.

[Christina P]

Mansion. No, I can't do it.

[Tom Segura]

That was unbelievable. I loved watching that. That was so great. This guy tried to book you.

[Gene]

Wow.

[Tom Segura]

And as soon as it was clear that he wasn't in a mansion, you were like, it's over.

[Gene]

You just hung up on him.

[Christina P]

Well, I'll tell you why. A lot of people ask a question they want. I've been in tight kitchens with a lot of chefs normally. And the chef on the laundry, bro, saute, fry, garment. So you have Norman chefs in the kitchen. And if the kitchen isn't big enough, the two things that is implemented is safety and cleanliness.

[Tom Segura]

Yes.

[Gene]

Right.

[Christina P]

So if it's too tight and you got a knife.

[Tom Segura]

Not safe.

[Christina P]

You're in trouble. It's not safe.

[Tom Segura]

And it gets dirty.

[Christina P]

And it gets dirty, dirty. So when there's room. With the expansion of the room, there's room there. So everybody have space.

[Tom Segura]

Makes sense. So you. You heard it here from the chef. If you don't have a mansion, don't even bother calling. Like, just don't call. He doesn't have time for your. Did any of you get a chance to try?

[Josh Zolo]

I'm eating some of the shrimp right now. It is incredible.

[Tom Segura]

Yes. It's unbelievable.

[Christina P]

That's important, you know, And a lot of times people want to video record, and I don't make that an exception, you know, so it's okay. But you can't do it in a tight space.

[Tom Segura]

Right.

[Christina P]

If I could barely move, how could you move and see anything?

[Tom Segura]

I love it.

[Gene]

You know what I loved about my bite of shrimp is the tang. You felt the pop from.

[Tom Segura]

Well, there was that last moment application of three lemons that I think heightened.

[Gene]

It so much, but it really brought out the champagne. I tasted the championship champagne. I tasted the wine.

[Tom Segura]

You taste the wine, you taste the heavy cream, or you taste the butter. You taste.

[Gene]

And the pesto. I forgot there was pesto.

[Tom Segura]

Right, Yeah.

[Christina P]

I mean, there's. There's a without that way, you know. Another thing in the kitchen is important is your timing. So if you come to order, right, the two of you come as guests.

[Tom Segura]

Yep, yep.

[Christina P]

You don't want to wait 20 minutes before.

[Gene]

No.

[Tom Segura]

Who would want to wait?

[Christina P]

Exactly. So what you have to do is you have to generate a system of speed. So instead of taking time to which pesto consists of basil, olive oil, parmesan cheese, pine nuts.

[Gene]

It's a lot of time.

[Christina P]

So with those ingredients, you don't want to miss. You save time with it.

[Gene]

Right.

[Tom Segura]

This is such an extraordinary learning experience. A real treat to everybody. I mean, obviously, our staff was very excited. They all got dressed up. They're all like. I think some of them. I know. I actually want to take some of that sauce home in a cup and just drink it like it's a Gatorade or something. That's how good that was. It was so delicious.

[Gene]

Very rich, very layered. Great flavors.

[Tom Segura]

Just to recap, plate of strawberries that were. Did you. You picked those out today? They were unbelievable. And I felt like it was so nice to have the fancy chef strawberry experience. Then we went to the tomato and mozzarella slur. Burrata slice. Was that bruschetta? Bruschetta. And then. Oh, right. Then the. The bread after that with the sauteed prosciutto, which was such an extraordinary choice. And then that seafood pasta dish really brought it home. I cannot wait to go eat some more of this. So good. If you're out there, don't forget to follow Fancy chef. Fancy chef. Is it 13?

[Christina P]

Yeah, fancy. Underscore, chef. Underscore 2013.

[Tom Segura]

Underscore 2013. And a unique name for a unique chef. And you're still blowing up. Of course, if you want to try to book chef, you have a favorite of your. You have multiple phone numbers. You ever have. Do you have a favorite number of those three that are usually you do. Do you want to tell them which one it is?

[Christina P]

570-604-3868.

[Tom Segura]

You knew it. He knew it. He said the 570 is his favorite. And if you. If you call, be ready to write a big check. But that's how you live luxuriously. And if you don't have a mansion or a yacht, you know, maybe wait a few years. Cancel. Yeah. Don't call. Call don't call Chef. I don't know this was such a treat. Thank you for coming in today. We were so glad you came in.

[Christina P]

We're not done.

[Tom Segura]

We're not done.

[Christina P]

I got a special moose.

[Tom Segura]

There's a moose here. Really?

[Christina P]

I want to make a strawberry mousse dessert.

[Tom Segura]

Is it. Is it good to go? We ready for it?

[Christina P]

Not yet.

[Tom Segura]

Not yet. Okay.

[Christina P]

A couple of minutes.

[Tom Segura]

Okay.

[Christina P]

I make sure it don't take long.

[Tom Segura]

Okay.

[Christina P]

All right, guys.

[Gene]

Okay, I'm ready for.

[Tom Segura]

Watch your head, watch your head, watch your head, watch your head. Walk around, guys.

[Gene]

Guys, walk him out.

[Tom Segura]

Okay, Chef. So excited for the final touch here. Wow. Look at this.

[Gene]

Yeah.

[Christina P]

That's the final touch. That's the last of it.

[Tom Segura]

This is a champagne flute. What is in there? Exactly.

[Christina P]

So I made a moose.

[Tom Segura]

You made a mousse. Wow.

[Christina P]

Oh. So we have a strawberry mousse, fresh strawberries, cream cheese, sugar, and champagne.

[Tom Segura]

It looks amazing with fresh. Amazing. Wow.

[Christina P]

So that's a sagura.

[Tom Segura]

This is sagura right here. Look at this. The John Segura dish and the sakura dessert smells extraordinary.

[Christina P]

I've never done it before neither.

[Tom Segura]

You've never done that. This before?

[Christina P]

I always wonder something new to whatever I do. Wow. Make it outstanding. One of a kind. It is really the best to do. I don't like to repeat dishes.

[Tom Segura]

Yeah, I can see it gets boring. This looks amazing. Well, from all of us to you first. Thank you for this incredible experience.

[Christina P]

Nope.

[Tom Segura]

And no. Wrong.

[Christina P]

Stop talking.

[Tom Segura]

What?

[Christina P]

Thank you to all of you. Y'all been amazing to me. I declare y'all.

[Tom Segura]

Thanks, man.

[Christina P]

Amazing. I appreciate it greatly. My first podcast cooker podcast. And it's a banger.

[Tom Segura]

It is a banger. It was fun. We had a blast. And hopefully we can have you back sometime. I know that it's going to be a lot of people hitting you up to do their shows, but you'll remember the first one you ever did. You know, it's like your first love.

[Christina P]

It is.

[Tom Segura]

You'll never forget.

[Christina P]

Never.

[Tom Segura]

And I'm never going to forget today. There's so much to continue eating, and so we're going to leave you now, but thank you for watching. Thank you for listening and joining us, and we will see you again soon. Don't forget. Fancy Chef. Hit them up. Book them, man. Book them. Don't sleep. Book them.

[Christina P]

Beautiful and nice.

[Tom Segura]

Beautiful and nice. Beautiful and nice. Beautiful and nice.

[Christina P]

Thanks.

[Tom Segura]

Don't be poor at all.

[Christina P]

Thanks.

[Tom Segura]

Bye. All right, man. Thanks, Chef.

[Christina P]

Appreciate you.

[Tom Segura]

Amazing. That was great.

[Gene]

Dirty.

[Tom Segura]

Son of a I think it's Charlie, honey.

[Gene]

John of a. Son of a. Son of a.

[Tom Segura]

All right.

[Christina P]

We're doing good.

[Tom Segura]

Come. Hurry up.

[Gene]

Is that Charlie? Is that Charlie?

[Tom Segura]

Ow.

[Gene]

Dirty son of a Fuck. Come down later for Moosoo Come down later for Moosu Come down later for Moosu Come down later for Moosu Come down later for Moosu Come down later for Moose Musu Come down later from USU get it?

[Tom Segura]

That was freaking crazy.