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
Let go. This is your cheat day or whatever. Yeah, yeah. And I've heard that. And actually, I have friends who do that, their cheat day. And I say to them, I'm only going to hang out with you on your cheat day because that's when you're actually fun.
Yeah, but you must be eating a lot of food in that one meal.
I mean, I have kids in the morning. So if you have kids, it's for sure a morning experience. But if you don't, then you're right.
Well, if you're eating one meal a day, you can eat whatever you like.
Yes, we learned during COVID, if you wrap yourself in cotton wool in your basement, you're not going to die from COVID.
Yeah, he wrote a book called Kitchen Confidential in the 90s. I was in cooking school at the time. He romanticized the cooking in the restaurant so well. His writing is great. He kind of got me into like, oh, that's cool. I want to do that. It was cool. So I got into cooking school, got more engaged in it, and I had this FOMO feeling of I wanted to experience what it's like to be in the back.
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.
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.
Yes.
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.
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.
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.
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.
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.
Showing 101–120 of 257 · page 6 of 13
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