Chapter 1: What unique experiences does Anthony Bourdain share about his travels?
You're listening to Comedy Central.
My guest tonight, he's a chef and author. His show for the Travel Channel is called No Reservations.
The people here in Mapuche, you know, whenever they have a hangover, they always come for plans. Either we take the medium ones or the big ones. Normally they open better than the small ones.
All right, so you generally buy your fish here. You go back here and you pick a restaurant. We choose a place, we sit there, and then they cook it for us.
Done.
I gotta get out more. Please welcome Anthony Bourdain. Nice to see you. We love your show. It's a great show. Here's what I have decided. Your job is what people would do if they didn't have to work. It's the greatest job. You travel around the world, America and all over, Engaging with the local culture, eating the local food.
It's amazing. I have the best job in the world. There's no doubt about it. How often are you on the road? About 220 days a year, something like that. So I'm away from home a lot. But I decide where we go. I make the show the way me and my friends want to make it. The network interferes near to not at all. So I can hardly complain about the boss.
Is there a place you haven't been to that was too difficult to get to? The arrangements couldn't be made? Was there a disappointment?
I dreamed for a long time. We've tried year after year to do a... I'm obsessed with Apocalypse Now and Heart of Darkness. Yes, yes. And I see myself every year going up the river, tracing the Marla's trip up to Kurtz in the Congo. Uh-huh. There have been some health and safety concerns that have prevented that from happening.
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Chapter 2: How does David Chang view the cultural history of food?
It really isn't.
Do you have, like, are there certain precautions that you take when you go into these areas, like shots and... Yeah, I mean, we've had the full spectrum there, but honestly, we avoid the hotel breakfast buffet. That thing is lethal. Would you say that even in the States?
I would say even that, you know, that sort of forlorn, the shiny ham, the congealed eggs, the, you know, the little, no, that stuff is a, that's a vector. That's not a meal.
The display of bacon always, because I'm a huge fan of bacon. Yeah. But once it gets, somehow when it starts to layer and get on top of itself, in the crevices lives baconella or whatever it is.
Yeah, if it's more jerky-like than bacon-like, you probably shouldn't be, yeah.
Have you been struck by the ability of food to bring cultures together everywhere you've gone?
Have you ever been to a place where food was not important to the culture, where it was... It's a bad place, you know, where people are immune to the joys of eating. And that has nothing to do with budget. Dependably, the best food, the best times we've had on the road are often in very poor countries where they have very little to work with and they do a lot with it.
Countries that just don't pay attention to food at all. It's like someone who says to you, I'm not interested in food. Really not interested. It's like them saying, I don't like, you know, music. Right. And I'm not particularly interested in sex either. You know, it's just not a... Not a fan of joy. I kind of got that from the first two. Right, right, right. Hate joy. Yeah.
Colors don't do it for me.
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Chapter 3: What role does food play in disaster relief according to José Andrés?
You know, not the best restaurant in New York. What are we good at in New York, the best at New York that nobody else is as good at? I'd say bagel, Nova, Korean cheese, deli. We're better at deli than anybody. Big deli. So that's what you do. And you're looking for the sort of Vietnamese version of deli or the Singaporean version of deli. What do they do better than anyone else?
Like a noodle bagel, something like that.
You might be on to something. That's why I don't cook. Well, listen, it's great to have you. We love the show. The eighth season, No Reservations, premieres on the Travel Channel, April 9th, 9 p.m., Anthony Bourdain.
My guest tonight is a world-renowned chef and founder of the Momofuku Restaurant Group. He has a new documentary series on Netflix called Ugly Delicious.
The women in my life express love through food. My grandmother was an amazing cook. My mother is an amazing cook. Mama.
Mm. Mm, mm, mm.
Love was shown as, have you had enough to eat? Till this day, when I talk to my mom, just the first thing she says is, what have you eaten? Have you had enough to eat?
Please welcome David Chang. Welcome, sir. Excited to be here. Welcome to the show. Glad that you're here. Disappointed you didn't bring any fried chicken with you. I'm addicted to a lot of your food, and so many other people are. This Netflix series has started off with a bang. People are loving it. Why the title, Ugly Delicious?
Well, as you saw in that clip, I grew up eating really well. My mom cooked a lot of Korean things. And growing up in Northern Virginia, it wasn't that cool. In fact, I was like the butt of many jokes. So when I started cooking professionally, those were the foods that I never wanted to touch because I was ashamed of it or I just didn't want to embrace it.
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Chapter 4: What insights does Anne Burrell provide about cooking competitions?
There's an episode where you delve into Chinese food and it feels like it's less about the Chinese food itself and about how Chinese people in America have had to assimilate and what that means and how the food has had to assimilate in many ways to fit in with American culture. What did you learn in that experience when looking at Chinese food on its own in America?
I mean, it goes all the way back to when they came to work on the railroads and how they were marginalized way back then in the 1890s or so. And without getting too much in the history, I feel like as delicious as Chinese food is, and it's like the most prevalent kind of food throughout the world, it seems, it's never been seen as like as cool as other European cuisines.
And quite frankly, I think that there has been a lot of sort of hidden racism in how people perceive not just Chinese food, like basically anything that's like, different than the mainstream America, right? And you see that with MSG or how people see, like, cheap meats in Asian restaurants, Chinese restaurants. And a lot of that's not true, right? They're just, you know, not even misperceptions.
They're just wrong, right?
It's interesting that you bring up racism with regards to food because those are stereotypes that you see, you know, rearing their ugly heads all over the world. You know, people go, oh, watermelon, black people, and chicken, black people, and they'll be like, oh, you eat this type of food if you're Asian and you eat this. There are certain ideas that come from food.
There are certain stories that are told by the food. There's an episode where you talk about fried chicken. And what I loved in the story, you know, you're out in the South. You're meeting with people who cook fried chicken, white people who make fried chicken.
Did you find that it was interesting to speak to people about where the chicken came from, how it came to be popularized, and how they saw the story as it related to the food?
Absolutely, and I think first and foremost about fried chicken, it's a story that, you know, a lot of people don't know about. Everyone, I think, that eats chicken will find it to be, a fried chicken to be delicious. Right. Again, the world over almost. But the story of how it was born out of
oppression and slavery for the most part, the fried chicken that we all most are commonly associated with, that's a really tough story to tell. And if we can't talk about fried chicken, how are we supposed to talk about other things that are problematic in this world? And going back to the popularity of fried chicken shops, there's a scene where I'm talking to my friends, really,
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Chapter 5: How does Kwame Onwuachi reflect on his journey from gang life to culinary success?
And maybe they're going to be the biggest advocate of it. But if I'm there judging them, saying like, you can't do this, then I'm not making any progress there. So I feel the same way about fried chicken. And I think that I could have been that person. that fried chicken shop down in Nashville, because I love hot fried chicken so much.
Of course, the first thing you want to do is pay homage, but it's a problem sometimes, right? It's a, what happens if you start killing the very thing that inspired you?
Right, that's really interesting. And that's, I think, what the show does. It asks questions, it starts conversations, and most importantly, it makes me hungry as shit. Thank you so much for being on the show. Amazing to have you here. Ugly Delicious is available on Netflix now. David Chang, everybody. My guest tonight is a Michelin-starred chef with more than 30 restaurants around the world.
He is the founder of World Central Kitchen and author of the new book, We Fed an Island, the true story of rebuilding Puerto Rico one meal at a time. Please welcome Jose Andres. Please, please, take a seat, please. No, no, you. No, no, you, please.
No, no, you, please.
It's your show. No, that's why you're my guest.
No, come on, man. I am an immigrant, you first. I'm also an immigrant, so you first. Together, all right?
Hey! Okay. Welcome to the show. What an amazing book you've written. You know what's funny is I met Jose at an event and we started talking about food. I don't know, he looked at me and he was like, you like food.
And we started talking about food and there's a fascinating man who told me a story about going to places that have been hit by natural disasters or disasters of any kind and cooking food for the people who have been removed from their homes How do you get started in that? And how did your story begin with Puerto Rico specifically? Because you've had an interesting relationship with the nation.
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Chapter 6: What challenges does Kwame Onwuachi discuss regarding his upbringing?
And we began making few meals, few thousand meals a day. But we saw that the problem was getting, if anything, bigger and bigger. So we kept cooking. And we went from 1,000 meals to 150,000 meals a day, more than 3.7 million meals in total, from 20 volunteers to 25,000 volunteers, from one kitchen to 26 kitchens. We didn't plan. The only thing we did was start cooking.
Every phone call we got, any email, tweet, Facebook, we are hungry. We never said no. We kept feeding anybody that asked us for a meal.
It's a... It's really a story where, you know, the beauty of what yourself and your team have done is only, you know, I guess, amplified by the tragedy of the island as well. Because you went through a really tough period of learning how to cook for the people in each place. Because, I mean, you did this in Haiti as well. Yeah.
And what's interesting is a lot of people might say, oh, why don't you send food packets there? You know, why are you going there to physically cook for the people? But you talk about that in the book. Could you share why you do that?
I mean, you imagine, right? I think we are who we are thanks to, in a way, the food we eat. And it's okay in emergencies you just give the MREs the meals ready to eat. Right. But that was created for our military during war. But... I saw in Haiti that kids, even hungry, they didn't want to eat those MREs. They prefer to use a humble plate of beans and rice. That brings comfort.
Even I was cooking in Haiti, and I made those beans. And we cooked for almost a camp, a refugee camp of 1,000 people. And the woman came to me with a translator. And they were saying like, we don't like that. And I was like, what? I am Jose Andres. They wanted to eat their beans in the way they liked them. They didn't want them whole. They wanted them pureed, to make the beans into a sauce.
You know what we did? We followed their guidance. We made them into a sauce. All of a sudden, they were happy. They were being fed in the way they liked to eat. Food, in essence, gives you hope that tomorrow maybe things will be better. That's why a plate of food is so important in those moments.
It's so fascinating because you've been out there on the ground, and it's, I mean, really incredible timing that you're here now today speaking about this when the president of the United States is tweeting out saying that, you know, the disaster wasn't as much of a disaster as people claim it to be. You were actually on the ground. You saw what happened.
How does it make you feel, and how do you respond to what people are seeing the president saying today?
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Chapter 7: How does food intersect with cultural identity in the discussions?
I think he tries, but I think he's lost somewhere between his hair and somewhere else. And only to see him, used to say, was only 16 deaths, when it was very obvious for many people in the island that the death toll was much higher, and used to come All of a sudden, with this stupid tweet saying, well, actually, the 3,000 people, the Democrats made it up.
When you are dead, you are not Republican or you are Democrat. You are American people that your government forgot about you. And all those people were on the watch of President Donald Trump. So come on, man. Show some empathy. You show some support. Because those people die. They're under his watch. And if he did more, probably we will be talking about a much smaller number.
Fortunately, it didn't happen.
When you look at the story of Puerto Rico as someone who's been on the ground, what are some of the most inspiring stories you've encountered? Are there moments where you've thought to yourself, you know, this is how Puerto Rico will get through it. This is what makes Puerto Rico so special.
You know, I saw so many children, especially girls, 10 years old, like Lola. Their father and mother, they work in a food truck, and they will go around the island. We had a total of 10 food trucks. She will stay in the headquarters in a kitchen that we were doing 75,000 meals a day. She was 10 years old, but she was in charge of the entire line of making sandwiches, ham, cheese, mayo.
And you had to see there a 10-year-old in charge of 100 people in a line telling them, come on, people. quicker, more ham, more cheese, more mayo. President Trump, if a 10-year-old can lead a line of 100 people making sandwiches, shouldn't you be leading better?
Simple. So simple, even a 10-year-old could do it. We Fed an Island is available now. An amazing story, an amazing man. Jose Andres, everybody. We'll be right back.
My guest tonight, a chef. She hosts the Food Network's Secrets of a Restaurant Chef and co-hosts Worst Chefs in America. Her new cookbook is called Cook Like a Rockstar, 125 Recipes, Lessons, and Culinary Secrets. Please welcome to the program Anne Burrell. Hello. Very nice. Nice to see you. How are you?
Thank you for joining us.
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Chapter 8: What messages does Kwame Onwuachi hope to convey through his memoir?
I'm telling you. How did you not get kicked off?
But it looked delicious, and I was upset that you got kicked off on that one.
Well, I have to say, I have been upset for months that I got kicked off. And it's just so hard when people come up to me on the street and they're like, come on, you better be the next Iron Chef. And I'm like, in my heart, it's like breaking. And I'm like, I'm not. And they're like, if you don't win, I'm going to be. And I'm like, well, I didn't. You know, but...
But that show is incredible what they do. They're like, OK, chefs, climb a building on the outside.
Climb a building on the outside, and here is a popsicle stick and a piece of dental floss and a stick of gum, and make something delicious in 10 seconds. Right.
Yes. And then they got the English guy who's like, your crudo was well-formulated, but it's yellow, and that's my worst favorite color.
Right. Like, your crudo is a little raw.
Right.
But that's what it is, darling.
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