David Farrier

And I won't hear any different.

No, okay.

No, everyone's in bed early.

Now, how the heck did we get Roy Choi on our tiny podcast?

Because I love this man.

Not related to the animal sanctuary in Utah, which we did an episode on.

Very separate.

One thing I do find with chefs and people that love food is they are not...

not content but they're not content to just do one it's like they've got so much so much of a creative brain they've got to do this thing and this thing I don't know if that has to do with the business stuff we talked about earlier too if like unless you scale it that's hard to make money maybe yeah yeah yeah

Well, despite having a million things on, he still came and talked to us on a weekend, which I find kind of incredible.

We're going to be talking about food trucks.

That's sort of the entire reason you're here.

But I'm sort of wondering how you got into food in the first place.

Was that a fun childhood or was it incredibly stressful and intense?

Or were you kind of loving it the whole time?

I was kind of loving it.

Just don't bother me.

Because you probably grow up quite quickly as well, right?

That you become kind of an adult yourself.

Yeah.