Kimbal Musk

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?

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?

in my head exactly he's only nuts he's like five foot two or something and uh and i remember him screaming so much at me that this he's like the short guy i'm six five the spittle would land on my face nice and i would just have to sit there or stand there and take it It was a very humbling experience.

in my head exactly he's only nuts he's like five foot two or something and uh and i remember him screaming so much at me that this he's like the short guy i'm six five the spittle would land on my face nice and i would just have to sit there or stand there and take it It was a very humbling experience.

in my head exactly he's only nuts he's like five foot two or something and uh and i remember him screaming so much at me that this he's like the short guy i'm six five the spittle would land on my face nice and i would just have to sit there or stand there and take it It was a very humbling experience.

I did learn, though, that it's intentionally rough, so I took a little bit of the edge off it one day when that same chef had come over to me and said, move over a little bit. And I moved over, and he took my carrots, whatever, and started just chopping everything perfectly. And then he said, okay, you can come back.

I did learn, though, that it's intentionally rough, so I took a little bit of the edge off it one day when that same chef had come over to me and said, move over a little bit. And I moved over, and he took my carrots, whatever, and started just chopping everything perfectly. And then he said, okay, you can come back.

I did learn, though, that it's intentionally rough, so I took a little bit of the edge off it one day when that same chef had come over to me and said, move over a little bit. And I moved over, and he took my carrots, whatever, and started just chopping everything perfectly. And then he said, okay, you can come back.

And then he went over to someone else and started screaming at them, saying that, look, even Kimball can do this. And you can't do this. And I was like, this whole thing's like a psycho game. Yeah. So it did take the edge off when I realized there was... The guy was intentionally trying to break you down. And they do this apparently in the army.

And then he went over to someone else and started screaming at them, saying that, look, even Kimball can do this. And you can't do this. And I was like, this whole thing's like a psycho game. Yeah. So it did take the edge off when I realized there was... The guy was intentionally trying to break you down. And they do this apparently in the army.

And then he went over to someone else and started screaming at them, saying that, look, even Kimball can do this. And you can't do this. And I was like, this whole thing's like a psycho game. Yeah. So it did take the edge off when I realized there was... The guy was intentionally trying to break you down. And they do this apparently in the army.

I've not been to the army, but they need to break you down. Everything you know is worthless so that then we can teach you and you can come out of it with what actually we want you to know.

I've not been to the army, but they need to break you down. Everything you know is worthless so that then we can teach you and you can come out of it with what actually we want you to know.

I've not been to the army, but they need to break you down. Everything you know is worthless so that then we can teach you and you can come out of it with what actually we want you to know.

All of those things. I think that the, one of the most beautiful lessons was actually scrambled eggs. So there's different layers of chefs. So they're all master chefs, they're all very well-known people and everything, but Alain Soltner was one of the chief, like, main, main guys. And he just passed away. Master chef. And everything kind of stopped when he would show up in the kitchen.

All of those things. I think that the, one of the most beautiful lessons was actually scrambled eggs. So there's different layers of chefs. So they're all master chefs, they're all very well-known people and everything, but Alain Soltner was one of the chief, like, main, main guys. And he just passed away. Master chef. And everything kind of stopped when he would show up in the kitchen.

All of those things. I think that the, one of the most beautiful lessons was actually scrambled eggs. So there's different layers of chefs. So they're all master chefs, they're all very well-known people and everything, but Alain Soltner was one of the chief, like, main, main guys. And he just passed away. Master chef. And everything kind of stopped when he would show up in the kitchen.

And he would teach very few things. And all of the other chefs, the same ones that were screaming at us, it was like the Red Sea parting. They have total respect for this human, and he can do whatever he wants. And one of the things he wanted to teach was how do you make an omelette, a French omelette. And it's really fundamentally the same thing. It's the soft scrambled eggs that you fold.

And he would teach very few things. And all of the other chefs, the same ones that were screaming at us, it was like the Red Sea parting. They have total respect for this human, and he can do whatever he wants. And one of the things he wanted to teach was how do you make an omelette, a French omelette. And it's really fundamentally the same thing. It's the soft scrambled eggs that you fold.

And he would teach very few things. And all of the other chefs, the same ones that were screaming at us, it was like the Red Sea parting. They have total respect for this human, and he can do whatever he wants. And one of the things he wanted to teach was how do you make an omelette, a French omelette. And it's really fundamentally the same thing. It's the soft scrambled eggs that you fold.