Ronny Chieng (performing a bit)

Joss, I don't expect you to just know what's going on there. We sent you there to do a report, okay? So just do your job and ask around. And what do you think I'm doing? I found an Asian person and I'm asking around right now. That's racist, dude. All right. You're black. So what? I'm supposed to ask you about what's going on in Zimbabwe? Oh, Zimbabwe going through it, Ronnie.

Okay, well, that's a lucky guess, okay? Economies collapsing in Africa, that's all of them. That's racist. No, you're racist. Yes. Look, just give me your best analysis of what's going on in Korea right now.

Okay, well, that's a lucky guess, okay? Economies collapsing in Africa, that's all of them. That's racist. No, you're racist. Yes. Look, just give me your best analysis of what's going on in Korea right now.

Josh, that's North Korea, okay? You're in South Korea. It's a different country.

Josh, that's North Korea, okay? You're in South Korea. It's a different country.

God damn it, forget it. Josh Johnson, everybody. When we come back, Louis Black will help you deal with the election, so don't go away. Welcome back to The Daily Show. When a news story falls through the cracks, Lewis Black catches it for a segment we call Back in Black.

God damn it, forget it. Josh Johnson, everybody. When we come back, Louis Black will help you deal with the election, so don't go away. Welcome back to The Daily Show. When a news story falls through the cracks, Lewis Black catches it for a segment we call Back in Black.

When we come back, Tom Colicchio will be joining me on the show, so don't go away. Welcome back to The Daily Show. My guest tonight is an eight-time James Beard award-winning chef, restauranteur, and head judge on Bravo's hit series Top Chef. He's the author of a new cookbook memoir called Why I Cook. Please welcome the great Tom Colicchio. One of the most respected chefs in America.

When we come back, Tom Colicchio will be joining me on the show, so don't go away. Welcome back to The Daily Show. My guest tonight is an eight-time James Beard award-winning chef, restauranteur, and head judge on Bravo's hit series Top Chef. He's the author of a new cookbook memoir called Why I Cook. Please welcome the great Tom Colicchio. One of the most respected chefs in America.

Thanks for coming on the show. Great to meet you. Likewise. Great person as well. Your book, cookbook and memoir, you've managed to trick us into reading about your story. You kind of hide it in between these recipes here. It's well written. I encourage everyone to go read it. For a chef, the stereotype is everyone's very angry, but you write this with so much love. What is the real you?

Thanks for coming on the show. Great to meet you. Likewise. Great person as well. Your book, cookbook and memoir, you've managed to trick us into reading about your story. You kind of hide it in between these recipes here. It's well written. I encourage everyone to go read it. For a chef, the stereotype is everyone's very angry, but you write this with so much love. What is the real you?

Is it this guy? It's this guy. This is it. Yeah, that's it. Because I know this is kind of like a hacky question, but I just got to ask it because you also bring up in the memoir, when you are up and coming, you're being trained by these legendary chefs. The training in the kitchen was pretty hardcore. And... Yeah, it was. People were yelling at you.

Is it this guy? It's this guy. This is it. Yeah, that's it. Because I know this is kind of like a hacky question, but I just got to ask it because you also bring up in the memoir, when you are up and coming, you're being trained by these legendary chefs. The training in the kitchen was pretty hardcore. And... Yeah, it was. People were yelling at you.

Right, but even in America, you were training in America. Oh, yeah, sure. Same thing, the American chefs. Same thing, though.

Right, but even in America, you were training in America. Oh, yeah, sure. Same thing, the American chefs. Same thing, though.

Yeah, fuck is fuck. It doesn't matter. Exactly, yeah. Because I feel like, I don't know enough about cooking at all, but with comedy, I feel like there is a certain amount of toxicity that you need to endure to get good at this, you know? And so do you feel the same way with cooking, you know? I guess, what would you say to all these woke sissies who are...

Yeah, fuck is fuck. It doesn't matter. Exactly, yeah. Because I feel like, I don't know enough about cooking at all, but with comedy, I feel like there is a certain amount of toxicity that you need to endure to get good at this, you know? And so do you feel the same way with cooking, you know? I guess, what would you say to all these woke sissies who are...

complaining about being mistreated in the kitchen. Like, really, are you like, hey, like, tough enough? Or are you like, hey, something's... Not anymore. Not anymore?

complaining about being mistreated in the kitchen. Like, really, are you like, hey, like, tough enough? Or are you like, hey, something's... Not anymore. Not anymore?

Right. But I guess the question, again, to you is, like, is it good that it's going away, or do you feel like something's missing in the transfer of knowledge?