Kimbal Musk
speaker
257 appearances
1 recordings
1 series
first heard Mar 2024
last heard Mar 2024
Kimbal Musk’s voice in public audio — every appearance, attributed to the second.
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Appearances
And I just take in the energy of the space. If it's my restaurant or someone else's restaurant, I just take in the energy. And it's so much better than being home and turn the TV on. No, no, no. I want to be out in the restaurant. I want to feel the energy of the town. The other thing that restaurants teach me is they're the front lines of... The economy or what's the better word for it?
Just like the front lines of the energy of how things are going.
Yeah, exactly. So you can go into a restaurant and I'll use a simple example. And why is the restaurant empty? Mm-hmm. ah, there's a football game going on and there's such a large number of people who want to watch that game that the restaurant is quiet or it might be like another World Series or something. And you're like, wow, that's so interesting.
You can actually watch in America, of course, American humanity, you can watch them move in their patterns just by being in the restaurant. And then another time you might be in a restaurant and it's just jamming. It's a Monday night and you're like, what is the energy that created this on a Monday night and maybe even on a cold February Monday night? What is it?
And sometimes you can't find out, but you can feel it. And it's my front lines of humanity that I also just really love about the restaurants.
Yeah.
I actually prefer empty bars than full ones.
like spiritual about it but it seems like it's in the walls or something like there's the history is felt and some of these bars are actually very old and it's wonderful like you know they're made in europe like this but there's a couple in new york city a few hundred years old and you you and they're still operating non-stop for that long and man you feel it yeah let me ask you some questions about ingredients what's your favorite ingredient to cook with
For me, cooking is an art, right? So it'd be like asking me what's my favorite paint color to use. It's not that it isn't like there isn't one. It's more like when there is one, it really is one. You know, like there's peaches on the cover of this cookbook. Those peaches, those were in August, Colorado peaches. It just doesn't get any better than that.
That was the best. But that only lasts for a week. And then they don't taste so great. Yeah. But damn, are they so good in that moment. And you just can't stop wanting to use that ingredient.
They're so good. What's your favorite fruit?
I love a smoothie bowl, so I do sort of berries, raspberries. But I use fruit more in the form of a smoothie bowl than I eat fruit that often. I like an apple or a banana, but for the most part, I prefer the blended. Not me.
Oh, yeah, those are great. But try it sometime, come to Colorado in August, and when you try those peaches, it is like heaven has arrived in your mouth. It is so ridiculously good. But just for a week in August.
So I've trained in New York as a French chef, but it wasn't very much ingredients focused. It wasn't very much sourcing focused. He came from the River Cafe in London, which was one of the OGs for the Farm to Table and still going strong today. And he taught me the value of getting to know farmers and getting to know vegetables from that farm versus vegetables from that farm.
And they're actually different. Soil's a little different. The way they grow it, a little different. It's the opposite of the industrial machine where everything needs to look exactly the same. And sometimes you'll get carrots that are kind of ugly and deformed, but there's much sweeter than the carrots you'd get for other purposes.
So you'd make a carrot puree out of that, and then you'd take carrots that are more... typical in shape and size. You might roast them for dinner. So it's the appreciation for vegetables in general. I probably would say carrots is my favorite just because that was an example of one where I've really had to learn how to use the different types of carrots that come from all of our farms.
And it's fun. It's a fun ingredient. If you just went to Whole Foods or just went to a grocery store and you just got exactly the same carrot every time, less fun. But go to a farmer's market and see what you get. And you'll see they're quite different.
Yeah, I'm just not anti-carbs. You know, I think the... Anti-carb, yeah, yeah, yeah. Yeah, I think they play a role. You know, like I have a great friend who's an amazing doctor, and he did some tests for me and everything, and it turns out I have a gluten allergy. And I was like, okay. So what that means is I shouldn't eat gluten. He's like, yeah. I was like, okay.
But I also have hay fever, and that means I should not go out into nature. So I was like... nah, I think I'm going to go out into nature. And maybe what I'll do on bread and pastas, or like the true carbs, I'll just have it when it's really good. Because when it's really good, it's really good. And you don't want to miss that.
Most of the time, okay, find some crummy bread, whatever, I can skip that part. But I find all of these diets are like, no, none of this, or super this, super that. I wonder if they're just like, people are just looking for something to hang on to. But these diets have been around forever, and if they worked, then we would know that.
Showing 81–100 of 257 · page 5 of 13
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