Kimbal Musk

When you're cooking school, you are in the back. They had a restaurant we would serve people, but it's not the same thing as actually being in a real restaurant. It's like you're in a submarine with your teammates, and you've got to win tonight. It's a real energy experience. And so that was a big inspiration. I followed him over. He was so sad that he chose to end his life.

But I also had met with him a few times, not like one-on-one over dinner or anything, but just met with him. And I just felt his love for food and truly his love for food.

But I also had met with him a few times, not like one-on-one over dinner or anything, but just met with him. And I just felt his love for food and truly his love for food.

But I also had met with him a few times, not like one-on-one over dinner or anything, but just met with him. And I just felt his love for food and truly his love for food.

Yeah. I've used that phrase, especially the cook with love one. I mean, you know, one of the things about which we talked about this earlier where you get quick, tangible feedback from a customer when you're in the restaurant. I know when I didn't put love into that dish. I know when one of my line cooks did not put love into that part of the dish.

Yeah. I've used that phrase, especially the cook with love one. I mean, you know, one of the things about which we talked about this earlier where you get quick, tangible feedback from a customer when you're in the restaurant. I know when I didn't put love into that dish. I know when one of my line cooks did not put love into that part of the dish.

Yeah. I've used that phrase, especially the cook with love one. I mean, you know, one of the things about which we talked about this earlier where you get quick, tangible feedback from a customer when you're in the restaurant. I know when I didn't put love into that dish. I know when one of my line cooks did not put love into that part of the dish.

I know when that expert person did not put love into double-checking the dish before putting it on the table. You just know. And cook with love is when you do it for your family. Oh, actually, especially when you do it for your family, the food doesn't have to be perfect. But you're cooking with love.

I know when that expert person did not put love into double-checking the dish before putting it on the table. You just know. And cook with love is when you do it for your family. Oh, actually, especially when you do it for your family, the food doesn't have to be perfect. But you're cooking with love.

I know when that expert person did not put love into double-checking the dish before putting it on the table. You just know. And cook with love is when you do it for your family. Oh, actually, especially when you do it for your family, the food doesn't have to be perfect. But you're cooking with love.

Yes.

Yes.

Yes.

That's great.

That's great.

That's great.

I would call it, it's not a rough experience in that. In a beautiful way. Yeah, exactly. It's not like I'm a victim of it. It's rough in that they intentionally make it rough. So the school costs the same price as Harvard to go to. You show up. It's an 18-month program. You are allowed to drop out at any time. You don't get your money back. 25 people started, six people graduated.

I would call it, it's not a rough experience in that. In a beautiful way. Yeah, exactly. It's not like I'm a victim of it. It's rough in that they intentionally make it rough. So the school costs the same price as Harvard to go to. You show up. It's an 18-month program. You are allowed to drop out at any time. You don't get your money back. 25 people started, six people graduated.

I would call it, it's not a rough experience in that. In a beautiful way. Yeah, exactly. It's not like I'm a victim of it. It's rough in that they intentionally make it rough. So the school costs the same price as Harvard to go to. You show up. It's an 18-month program. You are allowed to drop out at any time. You don't get your money back. 25 people started, six people graduated.

And the people who graduated, I graduated, but man, there were times where I'm like, I can't handle this. I mean, I would literally say to my friends, oh, I gotta go to cooking school, I'm gonna go get screamed at for the next six or seven hours. And I had this little French chef who was my nemesis. Does he still live in your head somewhere?