Danny O’Malley | Stories from Netflix’s “Chef’s Table” | Culinary Storyteller

00:00 Part 1

1

00:00 Danny O'Malley joins Story & Craft

00:02 ,490 --> 00:00:05,550

Danny O'Malley: You know my first

job was at Taco Bell, and I was

2

00:05 ,550 --> 00:00:09,450

so excited to be there because

I could make my own concoctions

3

00:09 ,450 --> 00:00:11,310

out of the Taco Bell Ingredients.

4

00:11 ,910 --> 00:00:13,590

Announcer: Welcome to Story and Craft.

5

00:14 ,100 --> 00:00:16,290

Now here's your host, Marc Preston.

6

00:16 ,379 --> 00:00:19,410

Marc Preston: Okay, here we go back

again, another episode of Story and

7

00:19 ,560 --> 00:00:21,750

Craft, and I am glad to have you back.

8

00:22 ,230 --> 00:00:23,430

Uh, thank you so much.

9

00:23 ,610 --> 00:00:28,680

Uh, also, hey, if this is your first

episode, thank you for stopping by.

10

00:28 ,860 --> 00:00:30,689

Today is going to be a cool episode.

11

00:30 ,689 --> 00:00:34,680

As you know, I like to talk about

food, uh, talk to people who make

12

00:34 ,680 --> 00:00:38,220

it, uh, or film it and, uh, you know,

I like eating it too, by the way.

13

00:38 ,550 --> 00:00:42,780

Uh, today, uh, Danny O'Malley, he's

a James Beard nominated, uh, writer,

14

00:42 ,810 --> 00:00:47,400

director, producer, uh, also has a

Grammy nomination, and now he has an

15

00:47 ,400 --> 00:00:50,340

Emmy nomination for the Netflix series.

16

00:50 ,540 --> 00:00:51,680

Chef's table.

17

00:51 ,680 --> 00:00:55,519

He is the executive producer and, uh,

really enjoy talking food with him.

18

00:55 ,519 --> 00:00:59,239

Talked a little bit about Anthony

Bourdain, as you know, kinda like to bring

19

00:59 ,239 --> 00:01:00,920

up, uh, the late great Tony Bourdain.

20

01:01 ,010 --> 00:01:03,680

And it, it was just a great

episode talking about food.

21

01:03 ,680 --> 00:01:06,770

Uh, so if you got that whole foodie

thing going on, you're gonna enjoy this.

22

01:06 ,800 --> 00:01:11,240

Uh, do me a favor, if you would pop

over to the website story and craft

23

01:11 ,240 --> 00:01:15,350

pod.com, everything about the show

you could possibly wanna know it.

24

01:15 ,350 --> 00:01:19,610

Is there also on your podcast app,

make sure to follow story and craft.

25

01:19 ,705 --> 00:01:20,335

That way.

26

01:20 ,335 --> 00:01:23,815

New episodes come out, you get

a notification and, uh, boom.

27

01:23 ,815 --> 00:01:25,675

There you are listening to a new episode.

28

01:25 ,795 --> 00:01:27,685

Okay, so let's jump right into it.

29

01:27 ,925 --> 00:01:32,275

Today is Danny O'Malley

Day on Story and Craft.

30

01:34 Chicago Roots and Pizza Preferences

01:34 ,134 --> 00:01:36,925

So you're in la but are, are

you from there originally or

31

01:36 ,925 --> 00:01:38,125

did you make your way out to la?

32

01:38 ,850 --> 00:01:43,920

Danny O'Malley: No, I'm from the northern

suburbs of Chicago, so like John Hughes,

33

01:44 ,010 --> 00:01:48,000

uh, movies was the land I grew up in.

34

01:48 ,120 --> 00:01:50,940

Marc Preston: He really put suburban

Chicago on the map, you know?

35

01:51 ,210 --> 00:01:51,630

Yeah.

36

01:51 ,750 --> 00:01:54,540

And, uh, my cousins used to live

in Rockford and uh, and when

37

01:54 ,540 --> 00:01:55,295

I went up there to go see him.

38

01:55 ,705 --> 00:01:58,465

I didn't really realize the

geography, Rockford to Chicago.

39

01:58 ,465 --> 00:02:01,134

I somehow thought I was gonna

see where they made all these

40

02:01 ,134 --> 00:02:02,425

movies, you know, when I was a kid.

41

02:02 ,455 --> 00:02:07,110

But, uh, apparently rockford's a little

further away than I anticipated, but yes.

42

02:07 ,255 --> 00:02:09,775

But of course, since you're, you're

a food guy, I was gonna ask, uh,

43

02:09 ,775 --> 00:02:11,815

is it Giordano's or Lu Maltis?

44

02:11 ,815 --> 00:02:12,390

You know, I

45

02:12 ,390 --> 00:02:14,454

Danny O'Malley: am, I'm a Lou Maltis guy.

46

02:14 ,454 --> 00:02:15,445

Through and through.

47

02:15 ,505 --> 00:02:22,239

I, I prefer the tomatoes over the

thick layer of sauce, um mm-hmm.

48

02:22 ,310 --> 00:02:24,070

That you get at Giordano's and sometimes.

49

02:25 ,109 --> 00:02:30,570

Uh, the Sier pizzas are a little too

sweet for my taste and I like, uh, just

50

02:30 ,570 --> 00:02:35,220

the Pure tomatoes on the pizza gives

it a little sourness, which is where my

51

02:35 ,220 --> 00:02:35,910

Marc Preston: heart's at.

52

02:36 ,209 --> 00:02:38,790

If I look right behind you, if my

glasses are working right here, you got

53

02:38 ,790 --> 00:02:40,859

a chef's table peel behind you, right?

54

02:40 ,859 --> 00:02:41,730

Hanging on the wall?

55

02:41 ,970 --> 00:02:43,049

Danny O'Malley: Yeah, that's from our

56

02:43 ,049 --> 00:02:43,890

Marc Preston: pizza season.

57

02:44 ,579 --> 00:02:46,650

People are very divided on pizza.

58

02:46 ,829 --> 00:02:50,040

When I was a kid in Dallas, uh,

pizzeria Uno was down there.

59

02:50 ,100 --> 00:02:53,400

I went on a couple dates there,

but fast foodie version, uh, uh,

60

02:53 ,400 --> 00:02:55,200

I guess of a deep dish pizza.

61

02:55 ,200 --> 00:02:55,650

I don't know.

62

02:55 ,859 --> 00:02:56,310

I'm not familiar.

63

02:56 ,310 --> 00:02:56,550

I think it

64

02:56 ,550 --> 00:02:59,370

Danny O'Malley: depends,

depends which one you go to.

65

02:59 ,519 --> 00:03:04,079

Um, the ones that are downtown proper,

I've gone there and had great pizzas.

66

03:04 ,079 --> 00:03:07,859

So if you have like regrets that

you didn't go to the right one,

67

03:07 ,859 --> 00:03:11,700

I think you probably had, if you

enjoyed it, you probably had.

68

03:11 ,950 --> 00:03:12,730

The right one.

69

03:12 ,850 --> 00:03:17,710

This pizza season reflects this,

but there's a million ways to make

70

03:17 ,710 --> 00:03:20,710

pizza and so many of them are great.

71

03:21 ,070 --> 00:03:26,350

The competition, the pride, the

pinning one against the each other

72

03:26 ,350 --> 00:03:29,440

is, uh, to me is self-defeating thing.

73

03:29 ,440 --> 00:03:36,790

And, uh, recognizing the beautiful

kaleidoscope of pizza options in the world

74

03:37 ,210 --> 00:03:40,540

and being open to enjoying all of them is.

75

03:41 ,550 --> 00:03:43,440

The proper position In my mind

76

03:43 ,590 --> 00:03:46,140

Marc Preston: when it comes to pizza,

I'm a big fan of like, uh, places that

77

03:46 ,140 --> 00:03:47,640

aren't necessarily the best pizza.

78

03:47 ,640 --> 00:03:50,400

But you go in there and it's like

a pizza place from your childhood.

79

03:50 ,400 --> 00:03:52,050

It's a little neighborhood place.

80

03:52 ,380 --> 00:03:55,830

Uh, in the era of, of the

big chain pizza restaurants.

81

03:56 ,130 --> 00:03:59,190

Um, pizza Hut, when I was a kid,

went and played video games.

82

03:59 ,310 --> 00:04:00,300

Besides that a lived, yeah.

83

04:00 ,360 --> 00:04:02,040

And all the, all the neighborhood joints.

84

04:02 ,430 --> 00:04:04,950

I just love the idea y'all have a

whole season dedicated to pizza.

85

04:04 ,950 --> 00:04:06,480

That is, uh, that's awesome.

86

04:06 ,780 --> 00:04:10,200

But, but going back, like as far

as like, uh, production wise.

87

04:10 Journey into Food Television

04:10 ,590 --> 00:04:13,950

Was the genesis, did you start off in

production or did you have kind of a

88

04:13 ,950 --> 00:04:19,380

culinary background where, what was the

genesis of you finding your way into, I

89

04:19 ,380 --> 00:04:22,230

don't wanna call food television 'cause

it sounds kind of dismissive, but you

90

04:22 ,230 --> 00:04:25,260

know, take putting food stories on tv so.

91

04:26 ,685 --> 00:04:30,975

Danny O'Malley: My entrance was more

that I came in as a story producer

92

04:30 ,975 --> 00:04:33,285

on the show in its first season.

93

04:33 ,285 --> 00:04:39,495

So David Gelb and Brian McGinn sold

the show to Netflix because he made

94

04:39 ,495 --> 00:04:44,200

a series called Geo Dreams of Sushi

and Oh, yeah, yeah, yeah, yeah.

95

04:45 ,075 --> 00:04:50,475

And they, they went around

pitching this series as kind

96

04:50 ,475 --> 00:04:53,085

of an extension of that and.

97

04:54 ,015 --> 00:04:59,715

I came in as a story producer on

season one, just purely someone who's

98

04:59 ,715 --> 00:05:01,755

been working at Boardwalk Pictures.

99

05:01 ,755 --> 00:05:03,405

I've worked on sports stuff.

100

05:03 ,405 --> 00:05:06,854

I've worked on music

stuff, and yeah, as a story

101

05:06 ,854 --> 00:05:09,044

Marc Preston: producer, you're kind

of, you're like a utility player.

102

05:09 ,044 --> 00:05:10,965

They throw you wherever they

need you kind of a thing.

103

05:11 ,505 --> 00:05:14,474

Danny O'Malley: It's, I

describe it as like the writer.

104

05:14 ,880 --> 00:05:21,060

In documentary because, um, essentially

our show is very interview driven

105

05:21 ,090 --> 00:05:27,060

and the story producer's job is

to edit that interview and craft

106

05:27 ,060 --> 00:05:32,430

what the story is, give it a shape,

find the acts, and they're kind of

107

05:32 ,430 --> 00:05:35,515

the first line of defense against.

108

05:36 ,750 --> 00:05:40,320

The material that's ultimately

gonna make the episode sink or swim.

109

05:40 ,320 --> 00:05:40,410

Mm-hmm.

110

05:40 ,800 --> 00:05:45,840

Like the visuals are great, but if you,

and the music is amazing, but if you

111

05:45 ,840 --> 00:05:51,090

don't have a character that you relate

to and a story that's compelling, all

112

05:51 ,090 --> 00:05:53,310

that stuff will fall flat every time.

113

05:53 ,700 --> 00:05:59,040

So our ability to push the

limits on these extravagant

114

05:59 ,040 --> 00:06:01,500

visuals on the show are really.

115

06:01 ,905 --> 00:06:06,315

Emotional music all depend on

that core thing, which is the

116

06:06 ,315 --> 00:06:07,965

character having the drive.

117

06:07 ,965 --> 00:06:14,865

So the story producers the position

that tries to unearth that potential

118

06:15 ,105 --> 00:06:21,195

and is the beginning of putting that

info, that emotional infrastructure in.

119

06:21 ,195 --> 00:06:22,785

So all those other things can.

120

06:23 ,400 --> 00:06:25,290

Be the best version of themselves.

121

06:25 ,290 --> 00:06:31,170

So my starting point was I just

got in there and it was a job.

122

06:31 ,230 --> 00:06:35,370

And during our first season,

we didn't really know what

123

06:36 ,180 --> 00:06:38,100

this being a TV show meant.

124

06:38 ,640 --> 00:06:43,230

So we ended up, the way I describe

it is I was almost a stenographer

125

06:43 ,230 --> 00:06:46,770

keeping track of when things worked

and when they didn't, and then

126

06:46 ,860 --> 00:06:52,020

deconstructed why, and then that made me.

127

06:52 ,530 --> 00:06:57,330

When we had our renewal for the next few

seasons, we had to bring in other people.

128

06:57 ,330 --> 00:07:03,570

So I was the candidate for training those

people because I had turned our process

129

07:03 ,570 --> 00:07:05,760

into a system that could be taught.

130

07:06 ,150 --> 00:07:10,620

From there, I just found myself climbing

that ladder and next thing I know.

131

07:11 ,130 --> 00:07:15,480

Our show is at the heart of the food

world, and I'm at a crucial point in it,

132

07:15 ,690 --> 00:07:19,320

so it's by sheer coincidence I love food.

133

07:19 Food and Cultural Connections

07:19 ,410 --> 00:07:23,790

When I was a kid in Chicago, I

was chasing the best hot dogs,

134

07:23 ,790 --> 00:07:26,070

the best pizza, the best burritos.

135

07:26 ,250 --> 00:07:29,965

Marc Preston: Now that begs the question,

now I've got my opinion on this, but

136

07:31 ,275 --> 00:07:32,565

does ketchup belong in a hot dog?

137

07:34 ,080 --> 00:07:37,740

Danny O'Malley: I have no use for it, but

I've had good hotdog with ketchup in it.

138

07:38 ,670 --> 00:07:42,720

I will defend the Chicago

dog being a my favorite dog.

139

07:42 ,780 --> 00:07:47,640

I live in LA so every time I walk

out of a concert or an event,

140

07:47 ,820 --> 00:07:51,600

I'm tempted by a bacon wrapped

hot dog, and it's really hard to.

141

07:52 ,515 --> 00:07:53,625

Those are amazing.

142

07:53 ,805 --> 00:07:57,585

Marc Preston: Being from Texas, you know,

mustard goes on a hamburger, you know,

143

07:57 ,735 --> 00:08:01,545

uh, in fact, when Anthony Bourdain was,

he always talked about meat and tube form.

144

08:01 ,605 --> 00:08:04,785

You know, every society or culture's

got their own version of it.

145

08:05 ,115 --> 00:08:05,925

In fact, he comes up.

146

08:06 ,435 --> 00:08:09,615

You know, somewhat intermittently, you

know, and I, I'm a big food nerd and

147

08:09 ,615 --> 00:08:12,555

I like to kind of, whenever I have,

I've had like, you know, Andrew Zimmer

148

08:12 ,854 --> 00:08:17,325

on and, uh, chef Ben Ford and, uh, uh,

Robert Irvine, and I love talking food.

149

08:17 ,325 --> 00:08:18,974

So this is, this is a joy for me.

150

08:18 ,974 --> 00:08:23,055

But you would regularly ask people

who, you know, kind of did the

151

08:23 ,055 --> 00:08:27,105

TV thing, or what is your thought

on food television programming?

152

08:27 ,465 --> 00:08:29,865

Has it been a good thing

for the culinary world?

153

08:29 ,865 --> 00:08:32,655

Has it expanded in your

mind like people's.

154

08:33 ,075 --> 00:08:35,415

Understanding and appreciation of food.

155

08:35 ,415 --> 00:08:37,755

Is there a lot of saturation of stuff?

156

08:37 ,815 --> 00:08:38,955

More the lifestyle stuff?

157

08:38 ,955 --> 00:08:40,185

More the, the what?

158

08:40 ,185 --> 00:08:41,265

Kinda like what you're up to.

159

08:41 ,535 --> 00:08:44,265

What impact has that had and

what's your 2 cents on that?

160

08:45 ,075 --> 00:08:49,605

Danny O'Malley: I mean, overall, I

think it's a net positive, not just

161

08:49 ,605 --> 00:08:51,495

for the food world, but for the world.

162

08:51 ,495 --> 00:08:52,365

I think.

163

08:52 ,785 --> 00:08:58,425

For our generation, the most important

person in this world is Anthony Bourdain.

164

08:58 Anthony Bourdain’s Impact

08:58 ,665 --> 00:09:05,354

And I think to limit the impact of

what he did to Just Food is Oh yeah.

165

09:05 ,415 --> 00:09:09,435

To, to really undercut the

contribution there, which is.

166

09:09 ,735 --> 00:09:13,995

There's a lot of people in the world who

don't have the resources to go see it.

167

09:14 ,235 --> 00:09:16,725

They don't have the

ability to taste the food.

168

09:16 ,875 --> 00:09:21,405

Like food is often the

quickest way into a culture.

169

09:21 ,675 --> 00:09:25,665

'cause we all like to eat, we all

like a big meal and it's a communal

170

09:25 ,665 --> 00:09:26,085

Marc Preston: thing.

171

09:26 ,085 --> 00:09:29,745

So it's, there's a social thing

already built into it, you know?

172

09:29 ,805 --> 00:09:30,285

Danny O'Malley: Yeah.

173

09:30 ,345 --> 00:09:35,625

And it's like I've, I was filming a movie

in Cashmere earlier this year, and at

174

09:35 ,625 --> 00:09:38,160

some point I had to go use a. Bathroom.

175

09:38 ,160 --> 00:09:41,460

So I went into this village where

they let me into a house, and as I

176

09:41 ,460 --> 00:09:46,770

was walking out, someone was yelling

at me from one of the houses and

177

09:46 ,770 --> 00:09:48,240

I was like, what are they saying?

178

09:48 ,240 --> 00:09:51,090

And I was like, I, I

don't speak English only.

179

09:51 ,090 --> 00:09:56,040

And then someone else came out of the

house and was like, come on in, get lunch.

180

09:56 ,040 --> 00:09:57,450

We wanna give you lunch.

181

09:57 ,450 --> 00:10:00,270

And I was like, I'm in the

middle of a film shoot.

182

10:00 ,270 --> 00:10:01,680

I can, I'm so sorry.

183

10:01 ,680 --> 00:10:04,800

But just them seeing a

westerner in this remote.

184

10:05 ,040 --> 00:10:08,670

Um, Muslim Village in Cashmere.

185

10:08 ,760 --> 00:10:13,620

They wanted to jump up to feed

me, to welcome me into their

186

10:13 ,620 --> 00:10:16,260

home, and I think there's so much.

187

10:17 ,850 --> 00:10:21,810

In this world where we're

putting barriers between cultures

188

10:21 ,810 --> 00:10:23,910

and saying us versus them.

189

10:24 ,180 --> 00:10:28,860

And I think the power of food

gives us a path into things

190

10:28 ,860 --> 00:10:31,260

that may not be familiar to us.

191

10:31 ,410 --> 00:10:37,800

And I think with our show specifically,

we take it a step further and go deeply

192

10:37 ,800 --> 00:10:40,050

into the human experience of these chefs.

193

10:40 ,800 --> 00:10:46,320

And the benefit of that there

is you relate to the people.

194

10:46 ,380 --> 00:10:48,150

You don't just want to eat their food.

195

10:48 ,150 --> 00:10:52,110

And I think if you understand the

struggles of people and understand

196

10:52 ,110 --> 00:10:56,460

what they're going through in life,

it's harder to see them as others.

197

10:56 ,460 --> 00:10:59,610

So, you know, we have

chefs who came from China.

198

10:59 ,610 --> 00:11:01,440

We have chefs who came from Korea.

199

11:01 ,440 --> 00:11:05,820

We have chefs who came from

rough areas of New York and.

200

11:06 ,735 --> 00:11:11,595

These are all places that some people

might not think to go or might not

201

11:11 ,595 --> 00:11:16,814

think is for them, but by seeing

food that they want to eat made by

202

11:16 ,814 --> 00:11:20,865

someone whose story they relate to

and they care about that person.

203

11:21 ,135 --> 00:11:23,115

Marc Preston: You learn so

much about a culture, you

204

11:23 ,115 --> 00:11:25,335

know, the social, the economic.

205

11:25 ,840 --> 00:11:28,695

Did you ever have an opportunity

to connect with, uh, Bourdain?

206

11:28 ,845 --> 00:11:29,895

Danny O'Malley: I did not.

207

11:30 ,075 --> 00:11:31,845

I never got the opportunity.

208

11:31 ,845 --> 00:11:34,005

I would've loved to meet him.

209

11:34 ,380 --> 00:11:40,230

Obviously, you know where I grew up in

northern suburbs of Chicago's a rather

210

11:40 ,230 --> 00:11:43,020

specific place and kind of shelter.

211

11:43 ,290 --> 00:11:47,850

It's upscale and you're

told the inner city's scary.

212

11:47 ,850 --> 00:11:50,280

You're told the world's scary.

213

11:50 ,280 --> 00:11:50,400

Uh, you.

214

11:51 ,459 --> 00:11:55,209

You just get coddled in a way

that you don't wanna engage

215

11:55 ,209 --> 00:11:55,959

Marc Preston: with the world.

216

11:56 ,050 --> 00:11:56,709

I think you're right.

217

11:56 ,709 --> 00:12:01,329

Suburban kids are a little limited to

the big chain restaurants, I'm assuming.

218

12:01 ,329 --> 00:12:04,240

Was it like, you know, Fridays and

chilies and all that kind of stuff?

219

12:04 ,510 --> 00:12:08,829

Danny O'Malley: I grew up going

to, you know, there was Homer's Ice

220

12:08 ,829 --> 00:12:13,839

Cream, which I think was just featured

in the first episode of The Bear.

221

12:14 ,020 --> 00:12:20,199

Uh, from this season there was

Portillos, which is a famous like.

222

12:21 ,330 --> 00:12:22,830

Chain hotdog place Uhhuh.

223

12:22 ,830 --> 00:12:24,630

They actually have 'em in LA now.

224

12:25 ,140 --> 00:12:27,480

Um, you'd go for Italian beefs.

225

12:27 ,480 --> 00:12:29,100

There's a place called Irving's.

226

12:29 ,100 --> 00:12:35,010

There's a place called Buffalo Joe's,

which makes like the dirtiest, heaviest

227

12:35 ,010 --> 00:12:39,600

buffalo wings you've ever had where it's

just, if you let the sauce sit, it would

228

12:39 ,600 --> 00:12:41,655

split into like seven different Yeah.

229

12:41 ,655 --> 00:12:41,855

Yeah.

230

12:41 ,855 --> 00:12:45,900

And they cover the wings and

jalapeno, like pickled jalapenos.

231

12:45 ,900 --> 00:12:47,760

And what's even better than the wings?

232

12:48 ,329 --> 00:12:54,930

These crisp cut fries where they put

cheese, um, the wing sauce and the

233

12:54 ,930 --> 00:12:57,240

pickled jalapenos all on the fries.

234

12:57 ,240 --> 00:13:00,750

And it's just messy

dirty, but it just hits.

235

13:00 ,750 --> 00:13:03,750

So like when I was young,

like that was the thing that

236

13:03 ,750 --> 00:13:05,610

brought me out in the world.

237

13:05 ,610 --> 00:13:10,920

I'd go downtown to go try a burrito

place or to go try a hot dog.

238

13:10 ,920 --> 00:13:13,530

And then when I came to LA it expanded to.

239

13:13 ,600 --> 00:13:16,480

My friends were like, have

you ever had Korean barbecue?

240

13:16 ,480 --> 00:13:21,070

And then I showed up for that and it

was all these like weird vegetables that

241

13:21 ,070 --> 00:13:25,120

were pickled, that were all delicious

and textures I've never experienced

242

13:25 ,210 --> 00:13:28,510

Marc Preston: growing up as a kid,

were your parents, did they kind of

243

13:28 ,510 --> 00:13:31,630

expose you to other stuff or were

you suburban kid, you're doing the

244

13:31 ,630 --> 00:13:33,400

pizzas, you're doing what kids do?

245

13:33 ,405 --> 00:13:37,360

Or were they, you know, making an effort

to get you out to different kind of, uh,

246

13:37 ,690 --> 00:13:39,400

d different kind of cultural experiences?

247

13:40 ,065 --> 00:13:43,185

Danny O'Malley: We did some like

a vacation to Italy and things

248

13:43 ,185 --> 00:13:48,885

like that, but mostly it was

the standard Midwest experience.

249

13:48 ,945 --> 00:13:51,495

The difference was, my mom is Greek.

250

13:51 ,645 --> 00:13:57,945

Her dad ran their family's diner

in Chicago, which um, was an

251

13:57 ,945 --> 00:13:59,865

institution for a long time.

252

13:59 ,865 --> 00:14:01,725

It was called the Seminary restaurant.

253

14:01 ,725 --> 00:14:04,305

And a lot of famous mobsters ate there.

254

14:04 ,305 --> 00:14:06,135

Chris Christofferson ate there.

255

14:06 ,135 --> 00:14:08,775

So on my mom's side of the family.

256

14:09 ,315 --> 00:14:12,435

There was a cultural aspect to the food.

257

14:12 ,435 --> 00:14:17,895

So when there was Easter, a Greek holiday,

we'd go to Greek town in Chicago and.

258

14:18 ,720 --> 00:14:23,730

I'd be exposed to a bunch of different

types of food that most people wouldn't.

259

14:23 ,850 --> 00:14:28,530

And then on the other side of the coin,

you know, my dad just loved to eat.

260

14:28 ,590 --> 00:14:33,660

So if he found anything that was

great, he'd wanna take us there.

261

14:33 ,660 --> 00:14:34,440

And.

262

14:34 ,685 --> 00:14:38,915

You know, as kids, that's a

way you experience the world.

263

14:38 ,915 --> 00:14:43,295

You know, my first job was at Taco

Bell, and I was so excited to be there

264

14:43 ,295 --> 00:14:47,645

because I could make my own concoctions

out of the Taco Bell ingredients.

265

14:47 ,705 --> 00:14:53,795

And that curiosity did

drive me to go further.

266

14:53 ,945 --> 00:14:58,325

And I think it was the sort of thing

where I was a little more sheltered.

267

14:58 ,840 --> 00:15:04,060

I don't know that I was a picky eater as

much, but things like spicy food started

268

15:04 ,060 --> 00:15:09,699

pulling me outta my shell or burritos

when I had the first like non Taco Bell

269

15:09 ,699 --> 00:15:14,710

burrito, that created a passion that when

I went to film school in la, suddenly I

270

15:14 ,710 --> 00:15:16,810

was chasing every burrito truck I could.

271

15:16 ,900 --> 00:15:22,300

And uh, then there was a point where I

had to eat less burritos for my health.

272

15:22 ,300 --> 00:15:24,670

I switched to Thai food, which.

273

15:24 ,955 --> 00:15:27,715

Uh, then became a whole

other phase for me.

274

15:27 ,715 --> 00:15:31,225

I got to the point where the Thai

restaurant I went to in Silver

275

15:31 ,225 --> 00:15:36,535

Lake, they said I was, I ate

spicier than any of their customers.

276

15:36 ,895 --> 00:15:39,925

And when I showed up at

the restaurant, they would.

277

15:40 ,350 --> 00:15:44,189

The women in the kitchen would

actually look at the window and like

278

15:44 ,189 --> 00:15:48,870

wave to me and they'd write Danny

level spice on the receipt when they,

279

15:50 ,189 --> 00:15:52,560

Marc Preston: when you have your own,

you know, some people have their own

280

15:52 ,560 --> 00:15:56,699

recipe named after them, but when you

have a seasoning level named after you,

281

15:56 ,699 --> 00:15:58,319

that, that's kind of Jedi right there.

282

15:58 ,319 --> 00:16:01,860

I appreciate that being, uh,

having the Greek lineage.

283

16:01 ,920 --> 00:16:04,170

Uh, Greeks got a strong.

284

16:04 ,245 --> 00:16:05,685

You know, not just making Greek food.

285

16:05 ,685 --> 00:16:08,445

Like I've even going back to Bourdain,

he was talking about one of the first

286

16:08 ,445 --> 00:16:11,505

restaurants he worked at was a Greek,

but I think it was like a burger place.

287

16:11 ,505 --> 00:16:14,055

Maybe they did, they didn't

do Greek food, I don't think.

288

16:14 ,055 --> 00:16:15,225

But you, you hit on something.

289

16:15 ,225 --> 00:16:15,795

I miss.

290

16:16 ,125 --> 00:16:18,375

Greek and Indian are two things I love.

291

16:18 ,705 --> 00:16:20,895

Uh, but what is, what's

your favorite Greek dish?

292

16:20 ,895 --> 00:16:21,675

I'm curious.

293

16:21 ,765 --> 00:16:25,815

Danny O'Malley: In my heart

of hearts, Ave. Lemon soup is,

294

16:25 ,965 --> 00:16:27,210

Marc Preston: that's,

that's the jam right there.

295

16:28 ,005 --> 00:16:30,915

Danny O'Malley: Like there's a

version from the Greek restaurant

296

16:31 ,035 --> 00:16:34,845

I used to go to that I absolutely

love that's like so creamy.

297

16:34 ,845 --> 00:16:36,075

I don't know how they do it.

298

16:36 ,645 --> 00:16:40,425

Um, but I love sour

soups and it's amazing.

299

16:40 ,425 --> 00:16:45,825

But then my mom did another version

that I've seen in other restaurants

300

16:45 ,825 --> 00:16:49,905

too that's just like a little

less creamy and there's more.

301

16:50 ,745 --> 00:16:55,005

Carrots and things in it, and

both those things are two of my

302

16:55 ,005 --> 00:16:56,324

favorite things to eat in the world.

303

17:03 Memorable Culinary Experiences

17:03 ,570 --> 00:17:07,829

Marc Preston: Now you're doing the show,

now you have access to great chefs.

304

17:07 ,915 --> 00:17:12,569

I i, if you were to pinpoint, and I'm

sure there's a number of, of folks, but,

305

17:12 ,599 --> 00:17:16,079

uh, a, a meal you had and, and, and the

production of the show where you go,

306

17:16 ,079 --> 00:17:18,510

holy cow, this is like, was transcendent.

307

17:18 ,569 --> 00:17:22,110

You know, do, do you have a, do you

have a meal or an experience with a

308

17:22 ,110 --> 00:17:23,730

chef that really stands out to you?

309

17:23 ,880 --> 00:17:27,120

Danny O'Malley: So there's two I

would highlight that are just like.

310

17:27 ,704 --> 00:17:28,605

Great examples.

311

17:28 ,605 --> 00:17:34,995

So one is in Chicago Alinea,

um, oh yeah, it's season two.

312

17:34 ,995 --> 00:17:40,545

Episode Grant is an amazing chef

that, uh, battled tongue cancer.

313

17:40 ,575 --> 00:17:45,870

So it's almost like the, the story

of Beethoven losing his hearing

314

17:45 ,970 --> 00:17:47,685

and uh, took it's almost like

315

17:47 ,835 --> 00:17:49,515

Marc Preston: theater there

a little bit, isn't it?

316

17:49 ,605 --> 00:17:50,205

Yeah.

317

17:50 ,265 --> 00:17:52,030

Danny O'Malley: And I

took my parents and they.

318

17:52 ,875 --> 00:17:54,195

Didn't know what to expect.

319

17:54 ,195 --> 00:17:58,455

They just knew that I was treating

them to a very expensive meal in

320

17:58 ,455 --> 00:18:05,085

Chicago and they're much more, they

don't go out to fine, fine dining.

321

18:05 ,085 --> 00:18:06,945

They're not keeping up on chefs.

322

18:06 ,945 --> 00:18:07,875

It's not their world.

323

18:07 ,875 --> 00:18:12,615

So we went and they sat us all

at a communal table and they

324

18:12 ,615 --> 00:18:16,695

started see serving little bites

and it all looked pretty fancy.

325

18:17 ,295 --> 00:18:22,665

And my dad was sitting there with his arms

crossed, and I even have photos of it, and

326

18:22 ,665 --> 00:18:24,615

he is just skeptical of what's going on.

327

18:25 ,635 --> 00:18:28,335

And there's these planters above.

328

18:28 ,784 --> 00:18:33,645

The, uh, table with plants in

them, and at some point they come

329

18:33 ,645 --> 00:18:38,355

over to water the plants and the

planters had all this dry ice in it.

330

18:38 ,355 --> 00:18:43,725

So clouds spill out over the table

and they start to serve you cocktails

331

18:43 ,725 --> 00:18:47,055

and little things, and it just

starts to get more fun and more fun.

332

18:47 ,205 --> 00:18:51,825

Then they take you into the

kitchen and you have a drink while

333

18:51 ,825 --> 00:18:57,225

they show this vintage cocktail

maker where they crank one.

334

18:57 ,750 --> 00:19:02,910

Wheel and it shakes like six different

cocktail shakers at the same time.

335

19:02 ,910 --> 00:19:04,530

And they pour us all the cocktail.

336

19:04 ,530 --> 00:19:08,610

They talk about the history of

the machine and then they're like,

337

19:08 ,610 --> 00:19:10,530

let's go back into the dining room.

338

19:10 ,530 --> 00:19:14,250

And when you walk in the dining

room, it's completely different.

339

19:14 ,280 --> 00:19:18,630

While they were distracting you

in the kitchen, you end up seeing.

340

19:19 ,064 --> 00:19:19,665

Like that.

341

19:19 ,665 --> 00:19:22,875

They flipped the whole restaurant

in a matter of minutes.

342

19:22 ,935 --> 00:19:25,455

Marc Preston: Did they do it

just for you and your table, or

343

19:25 ,455 --> 00:19:26,685

was this like Everybody used it?

344

19:26 ,990 --> 00:19:27,030

Everyone.

345

19:27 ,030 --> 00:19:27,314

So everyone.

346

19:27 ,314 --> 00:19:27,615

Danny O'Malley: Okay.

347

19:27 ,945 --> 00:19:31,665

Everyone's at a communal table and

then when you walk back out, they

348

19:31 ,665 --> 00:19:33,705

say, let me show you your table.

349

19:33 ,764 --> 00:19:37,064

And there's individual tables

and they escort all the.

350

19:37 ,425 --> 00:19:42,315

Parties to their table, and from

there you just dunno what to expect.

351

19:42 ,315 --> 00:19:46,035

So I watched over the course

of that meals, it escalated

352

19:46 ,035 --> 00:19:47,445

and escalated and escalated.

353

19:47 ,445 --> 00:19:49,815

The twist, the turns,

the unexpected things.

354

19:49 ,815 --> 00:19:55,545

My dad went from being arms crossed

and skeptical in the beginning to.

355

19:56 ,085 --> 00:20:01,155

Like him holding the dessert, which

is a floating balloon that you can eat

356

20:01 ,395 --> 00:20:02,355

Marc Preston: that dessert they do.

357

20:02 ,355 --> 00:20:05,745

There is like, isn't it, where like

you have the table, but everybody

358

20:05 ,745 --> 00:20:08,445

comes in, they're adding something

a little bit different, and you have

359

20:08 ,445 --> 00:20:10,725

this big, looks like an abstract.

360

20:11 ,505 --> 00:20:12,945

Art piece sitting on a table.

361

20:12 ,945 --> 00:20:14,235

Is that the, that the They still do that?

362

20:14 ,235 --> 00:20:14,475

Yeah.

363

20:14 ,770 --> 00:20:16,245

Danny O'Malley: That, that was one of 'em.

364

20:16 ,305 --> 00:20:21,165

I'm trying to not give too many spoilers

in case people go, but, but essentially,

365

20:21 ,165 --> 00:20:25,695

like my dad is a very old school

guy and he is a tough nut to crack.

366

20:25 ,725 --> 00:20:30,165

And I watched as this dinner

not only transformed him, but it

367

20:30 ,165 --> 00:20:34,995

started him off in a very defensive

position and he completely changed.

368

20:34 A Culinary Journey Through History

20:34 ,995 --> 00:20:39,135

And then the other big

one was first time I ate.

369

20:39 ,915 --> 00:20:46,665

Um, at Masala ma, which is from the

season, um, that the Emmy nomination is

370

20:46 ,665 --> 00:20:50,145

for, and they open up with this dish.

371

20:50 ,205 --> 00:20:53,295

I tried to get in the episode a

bunch of times, but we just couldn't

372

20:53 ,295 --> 00:20:55,335

find the place or the way to do it.

373

20:55 ,514 --> 00:21:01,905

But it's a set of peanuts, boiled

peanuts in this Indian raso sauce,

374

21:02 ,415 --> 00:21:08,115

and when they bring it out, they

explain that the peanut actually came.

375

21:08 ,534 --> 00:21:14,085

From the Americas and it

left through Mexico to Spain.

376

21:15 ,014 --> 00:21:18,794

Traveled to Africa, yeah, and to India.

377

21:19 ,305 --> 00:21:19,695

And then.

378

21:21 ,315 --> 00:21:25,995

When people were enslaved and taken

from their homes in Africa, it was a

379

21:25 ,995 --> 00:21:28,004

part of their culture at that point.

380

21:28 ,095 --> 00:21:31,395

So they put the peanuts in their

hair, so when they came to the

381

21:31 ,395 --> 00:21:35,565

US, they could preserve their

culture by planting the peanuts.

382

21:35 ,685 --> 00:21:40,215

That's where the boiled peanuts comes

from, this, the southern preparation.

383

21:40 ,575 --> 00:21:44,805

And then when slavery ended, we

all know about the people who went

384

21:44 ,805 --> 00:21:47,955

north to get away from the culture.

385

21:48 ,389 --> 00:21:51,180

Of slavery, but there were also

a bunch of people who went to

386

21:51 ,180 --> 00:21:56,550

Mexico because, uh, slavery was

banned in the Mexican constitution.

387

21:57 ,180 --> 00:22:01,320

And so when you get that

dish, they tell you the story.

388

22:01 ,410 --> 00:22:06,000

And an ingredient that you think is

just common in everywhere is suddenly

389

22:06 ,000 --> 00:22:12,990

transposed over time and integrated with

these systems of colonization history.

390

22:13 ,965 --> 00:22:20,024

And like all these different factors that

shape the thing that's in front of you.

391

22:20 ,415 --> 00:22:25,125

And you look at it differently

because you have the flavors of India,

392

22:25 ,125 --> 00:22:28,515

which are like some of the farthest

reaches that ingredient traveled.

393

22:28 ,515 --> 00:22:31,755

It all started in Mexico and

it made its way back to Mexico.

394

22:31 ,785 --> 00:22:31,905

Yeah,

395

22:31 ,905 --> 00:22:34,005

Marc Preston: I thought it was an

African thing 'cause I didn't even know.

396

22:34 ,005 --> 00:22:37,485

They, they use it in soups and,

you know, uh, something about just

397

22:37 ,485 --> 00:22:39,435

one ingredient, how it travels.

398

22:40 ,035 --> 00:22:41,610

Like for instance, I was watching, um.

399

22:42 ,270 --> 00:22:46,320

The in search of Mexico, and I can't

think of her name, uh, uh, Longoria.

400

22:46 ,320 --> 00:22:47,550

I, Eva Longoria.

401

22:47 ,639 --> 00:22:47,730

Mm-hmm.

402

22:47 ,730 --> 00:22:51,300

And she went to Monterey and they're

talking about how, and I didn't know

403

22:51 ,300 --> 00:22:55,830

this as a Jewish kid, uh, that flower

tortillas became a big deal because you

404

22:55 ,830 --> 00:23:00,210

had a lot of the Jews who left the Spanish

in Inquisition went to Monterey, Mexico.

405

23:00 ,629 --> 00:23:04,050

Uh, and they called 'em, I think,

crypto Jews where they outwardly, you

406

23:04 ,050 --> 00:23:07,770

know, or you may look like they're

Catholic, but they would practice at

407

23:07 ,770 --> 00:23:10,350

home, but they couldn't eat matza,

but they needed an unleavened.

408

23:10 ,784 --> 00:23:11,415

Thing.

409

23:11 ,565 --> 00:23:13,365

So they had tortillas.

410

23:13 ,365 --> 00:23:16,485

I'm like, oh, my people had

something to do with flour tortillas.

411

23:16 ,485 --> 00:23:18,135

I was like, so proud of my lineage.

412

23:18 ,135 --> 00:23:20,534

But, um, uh, maybe they should

teach that in high school.

413

23:20 ,534 --> 00:23:20,865

I don't know.

414

23:20 ,865 --> 00:23:24,105

To make it history a little bit more

interesting, a little bit more digestible.

415

23:24 ,110 --> 00:23:24,705

I, you know, I

416

23:24 ,705 --> 00:23:27,555

Danny O'Malley: think to

me, and this is like a crude

417

23:27 ,555 --> 00:23:29,175

example, but like, when I was a.

418

23:29 ,830 --> 00:23:35,409

The magic of transformers as

a toy was suddenly every car

419

23:35 ,409 --> 00:23:37,090

on the road was a transformer.

420

23:37 ,120 --> 00:23:37,600

Right?

421

23:38 ,050 --> 00:23:42,550

And I think when you hear this

story about peanuts, that's

422

23:42 ,550 --> 00:23:45,399

true of almost every ingredient.

423

23:45 ,429 --> 00:23:49,540

Like most of these ingredients

didn't start as a thing that's

424

23:49 ,689 --> 00:23:54,159

existing all over the world, like

techniques or certain technology.

425

23:54 ,159 --> 00:23:56,020

They traveled at different times.

426

23:56 ,415 --> 00:24:01,125

I've, you know, been to Greek

restaurants with, um, friends who are

427

24:01 ,125 --> 00:24:05,925

Japanese and then they look at Terra

Mus and they're like, Tara is a word

428

24:05 ,925 --> 00:24:09,375

we use to describe Cadro in Japan.

429

24:09 ,375 --> 00:24:15,675

Or, so there's these kind of links

that are, I mean, I guess we all think.

430

24:16 ,165 --> 00:24:18,534

The world is mixing for

the first time, right?

431

24:18 ,534 --> 00:24:21,534

We think the internet is like

now we're finally mixing.

432

24:21 ,534 --> 00:24:27,354

But the reality is there's been all these

forces driving cultures together, creating

433

24:27 ,354 --> 00:24:32,034

these communications, all these things,

and something even as simple as tomatoes,

434

24:32 ,034 --> 00:24:37,915

which we associate with Italian food,

only showed up in Italy 500 years ago.

435

24:38 ,274 --> 00:24:44,995

So when you know that that's true of

all the food you encounter, it, it.

436

24:45 ,375 --> 00:24:49,635

Take something that's just a fixed moment

of you're eating a thing and spreads

437

24:49 ,635 --> 00:24:55,935

it throughout history, time and culture

and space in a way that I think changes

438

24:55 ,935 --> 00:24:57,645

the way you view everything you eat.

439

24:57 ,645 --> 00:25:01,995

Yeah, and that's, that's what really

blew my mind about that restaurant.

440

25:02 ,325 --> 00:25:07,845

You think about how, what these cultures

share, why they share it, the systems

441

25:07 ,845 --> 00:25:13,425

good and bad, that led to that mixing and.

442

25:13 ,830 --> 00:25:18,510

It actually gets you to understand

how things work in the world.

443

25:18 Exploring Food Cultures and Personal Favorites

25:18 ,750 --> 00:25:22,740

Marc Preston: As the executive producer,

do you go, you know, you have the luxury

444

25:22 ,740 --> 00:25:26,160

of maybe staying in an office, but do

you travel for, for every show shoot?

445

25:26 ,160 --> 00:25:28,260

Are you able to kind

of go to the location?

446

25:28 ,890 --> 00:25:31,890

Danny O'Malley: Um, I travel

for the ones I direct and

447

25:31 ,890 --> 00:25:33,780

then some additional episodes.

448

25:33 ,780 --> 00:25:40,265

But my big role is how the stories come

together in post and how to really COHEs.

449

25:41 ,280 --> 00:25:42,000

Is that a word?

450

25:42 ,450 --> 00:25:43,590

Um, to bring We're gonna make it

451

25:43 ,590 --> 00:25:43,830

Marc Preston: one,

452

25:44 ,100 --> 00:25:44,550

Danny O'Malley: yeah.

453

25:44 ,550 --> 00:25:44,560

Yeah.

454

25:44 ,940 --> 00:25:50,820

To, to bring each chef story into the

fold and figure out what's powerful

455

25:50 ,820 --> 00:25:56,430

about it and work so that strengths

of the chef and the strengths of the

456

25:56 ,430 --> 00:26:00,705

show work with each other to make

the biggest impact on the audience.

457

26:01 ,430 --> 00:26:04,395

Marc Preston: In, in

terms of, um, traveling.

458

26:04 ,485 --> 00:26:06,315

'cause like I mentioned, my

daughter was in Barcelona.

459

26:06 ,315 --> 00:26:07,665

I've always wanted to go to Spain.

460

26:07 ,815 --> 00:26:08,205

Always.

461

26:08 ,415 --> 00:26:12,825

To me Spain is like the eating the,

the place I want to go eat, you know?

462

26:12 ,825 --> 00:26:12,915

Mm-hmm.

463

26:13 ,155 --> 00:26:15,885

But what, what culture, what country

have you traveled to that you're like,

464

26:15 ,885 --> 00:26:18,495

oh, this is, this is exciting for me.

465

26:18 ,795 --> 00:26:23,835

Danny O'Malley: I'm obsessed

with Chinese food and I've

466

26:23 ,895 --> 00:26:26,175

traveled not for Chef's Table.

467

26:26 ,175 --> 00:26:29,475

I've, I've been to London

and had gee wrong ways.

468

26:29 ,475 --> 00:26:29,535

Uh.

469

26:30 ,794 --> 00:26:33,465

Food and she was on our noodle season.

470

26:33 ,585 --> 00:26:37,875

But I've traveled to China for

weddings and for other films,

471

26:38 ,445 --> 00:26:40,155

and I can't get enough of it.

472

26:40 ,485 --> 00:26:45,465

Um, when I eat in LA San Gabriel

Valley, going for Chinese food

473

26:45 ,465 --> 00:26:47,774

is my favorite thing to do.

474

26:47 ,774 --> 00:26:51,764

Above all the fancy

options above all of it.

475

26:52 ,274 --> 00:26:53,925

And then when I cook at home.

476

26:54 ,375 --> 00:26:59,504

During the pandemic, I just went through

all of fuchsia dunlap's cookbooks and

477

26:59 ,504 --> 00:27:04,544

I've gotten more Chinese cookbooks and

I'm just, it's what I like to cook.

478

27:04 ,544 --> 00:27:10,995

It's what I like to eat, and it's

a fascinating place to travel to.

479

27:11 ,054 --> 00:27:17,294

And there's, I mean, you live and die

a thousand lifetimes and not cover.

480

27:17 ,804 --> 00:27:19,064

Marc Preston: Well, Dan

would talk about that.

481

27:19 ,094 --> 00:27:20,625

You know, he said you could travel here.

482

27:20 ,719 --> 00:27:24,645

I, I forgot, I'm paraphrasing a little

bit, but like, just, you could just travel

483

27:24 ,645 --> 00:27:28,485

nonstop around China and you are still

only gonna hit the tip of the iceberg.

484

27:28 ,574 --> 00:27:32,054

You know, you're not gonna

experience at all your experience.

485

27:32 ,054 --> 00:27:33,195

You've covered a lot of ground.

486

27:33 ,195 --> 00:27:35,655

You've, you've, you've

interacted a lot of great chefs.

487

27:35 ,985 --> 00:27:38,715

Is there anybody out there who you've,

who you've wanted to check out?

488

27:39 ,480 --> 00:27:44,070

You know, firsthand their work and

try their food and experience what

489

27:44 ,070 --> 00:27:45,270

their whole thing's all about.

490

27:45 ,270 --> 00:27:47,100

Is there anybody out there

you still wanna check out?

491

27:47 The Uncharted Territory of African Cuisine

27:47 ,370 --> 00:27:52,350

Danny O'Malley: I mean, not a person

specifically, but I think the one thing

492

27:52 ,350 --> 00:27:57,120

I think about all the time with our show

every season, I'm like, how can we do it?

493

27:57 ,240 --> 00:28:02,550

Is we haven't done an episode

in Africa and there is so

494

28:02 ,550 --> 00:28:04,530

much going on in that place.

495

28:04 ,560 --> 00:28:06,240

There's so much history.

496

28:06 ,764 --> 00:28:12,915

There's so much conflict, there's so

much joy, there's so much raw human

497

28:12 ,915 --> 00:28:19,485

life and it's just, you know, our

New York episode in this season with

498

28:19 ,485 --> 00:28:24,014

Kwame was the closest we came, but

budgetarily, we couldn't make it there.

499

28:24 ,225 --> 00:28:32,325

It's just really this big gaping white

whale in my mind of just like if we're

500

28:32 ,325 --> 00:28:34,695

trying to make a show that represents.

501

28:35 ,460 --> 00:28:44,310

This, the values and the cultures coded

in food and the people who fight to

502

28:44 ,340 --> 00:28:46,500

make those known and to share them.

503

28:46 ,830 --> 00:28:53,790

That is the, um, that's the thing that's

just always sit in my head that I, I

504

28:53 ,790 --> 00:28:57,510

gotta go, we gotta make it happen, and

I don't know how we're gonna do it.

505

28:57 ,600 --> 00:28:59,250

And I don't know who the shifts are.

506

28:59 ,805 --> 00:29:01,785

Marc Preston: When you look at

food programming that's out there

507

29:01 ,785 --> 00:29:05,625

right now, the culinary stuff,

what is missing and what should

508

29:05 ,625 --> 00:29:07,185

be out there more in your mind?

509

29:07 ,215 --> 00:29:10,725

Because a lot of it's this competition

and it wouldn't be out there unless

510

29:10 ,725 --> 00:29:14,085

I had an audience and I get that,

but I, I kind of miss the, just

511

29:14 ,085 --> 00:29:15,465

sitting down, how do you cook a thing?

512

29:15 ,465 --> 00:29:17,655

Or maybe let's go travel

somewhere and see it, you know?

513

29:17 ,655 --> 00:29:19,695

That's kind of what I miss

and I think we need more of.

514

29:19 The Evolution of Food Programming

29:19 ,845 --> 00:29:23,985

Danny O'Malley: So to me, I think

we're probably at a time where

515

29:23 ,985 --> 00:29:25,545

we have the least amount of.

516

29:26 ,775 --> 00:29:30,975

Gaps in the food programming

space, but you need to kind

517

29:30 ,975 --> 00:29:32,775

of expand beyond television.

518

29:32 ,805 --> 00:29:37,305

'cause I think the how-tos you're

talking about, I think YouTube

519

29:37 ,305 --> 00:29:39,135

is the place people go for that.

520

29:39 ,225 --> 00:29:44,775

It's about finding a trusted person and

forming a relationship with that person.

521

29:44 ,775 --> 00:29:49,215

And they show you how to do the thing

is one way people access it, which.

522

29:49 ,485 --> 00:29:54,345

YouTube is stealing that format from

cable because it's kind of a place

523

29:54 ,345 --> 00:29:55,905

where that resonates even more.

524

29:56 ,205 --> 00:30:01,185

Um, so in my mind you have that,

you have waves of influencers going

525

30:01 ,185 --> 00:30:05,085

into these restaurants and creating

content that steers people to the

526

30:05 ,085 --> 00:30:06,795

restaurants and keeps it going.

527

30:07 ,305 --> 00:30:08,175

You have.

528

30:08 ,534 --> 00:30:12,284

Shows that get into the cultural

aspects, you have shows that are the

529

30:12 ,284 --> 00:30:14,235

ones you turn off your brains for.

530

30:14 ,745 --> 00:30:20,385

And our show is one where I personally

like this is what I look for in anything

531

30:20 ,385 --> 00:30:26,145

I watch, which is just something where

they are character stories first.

532

30:26 ,175 --> 00:30:31,695

'cause in my mind, film, visual

storytelling is an emotional medium.

533

30:31 ,695 --> 00:30:34,365

The stuff I remember

I care about the most.

534

30:34 ,784 --> 00:30:39,195

Is always character driven stories

that make an emotional impact

535

30:39 ,195 --> 00:30:42,825

on me, even if it's a comedy,

it's making an emotional impact.

536

30:42 ,825 --> 00:30:50,325

And in my mind, we kind of filled out that

space and gave this category, which was

537

30:50 ,325 --> 00:30:52,710

kind of subjugated to smaller visions.

538

30:53 ,730 --> 00:30:57,750

A proper treatment where we were

like, this is deserving of the

539

30:57 ,750 --> 00:31:01,890

care that you would give any

other story in a scripted film.

540

31:02 ,220 --> 00:31:07,860

What that did was it then made it

obvious that chefs and food stories

541

31:07 ,860 --> 00:31:12,480

were something that people would buy

into, and now you're seeing shows like

542

31:12 ,480 --> 00:31:16,950

The Bear who are taking it to like an

elevated place in the scripted world.

543

31:16 ,950 --> 00:31:21,180

You see comedies like

John Favas, chef and.

544

31:21 ,855 --> 00:31:26,925

A lot of different ways it's

filled out since Chef's Table.

545

31:26 ,925 --> 00:31:30,105

And I think going back to one of

your earlier questions, that's

546

31:30 ,105 --> 00:31:36,615

one of the things I'm most proud

of is the show made it so that

547

31:36 ,615 --> 00:31:40,905

the entertainment world rethought

their bias on chefs and you know.

548

31:42 ,240 --> 00:31:45,629

Before our show, it was either

the charismatic person telling you

549

31:45 ,629 --> 00:31:50,520

how to cook a thing on tv, Anthony

Bourdain, traveling the world or the

550

31:50 ,520 --> 00:31:52,770

anonymous person in your restaurant.

551

31:52 ,770 --> 00:31:56,490

And I think now when people have

great food, there's more of a

552

31:56 ,490 --> 00:32:00,149

question of who made this food

and why did they make this food?

553

32:00 ,149 --> 00:32:01,770

Where does this food come from?

554

32:01 ,770 --> 00:32:02,550

And I think.

555

32:03 ,000 --> 00:32:08,010

That used to only exist in the fine dining

space and now that's become a standard

556

32:08 ,010 --> 00:32:15,330

procedure for everyone, and I think the

show has given chefs a bit of a roadmap.

557

32:15 ,990 --> 00:32:20,610

Of how to interpret their personal

experience through their food.

558

32:20 ,880 --> 00:32:23,790

Because you can see all these

different ways people from

559

32:23 ,790 --> 00:32:25,260

different cultures have done it.

560

32:25 ,500 --> 00:32:28,650

Some have done it with a lot of

resources, some have done it with none.

561

32:29 ,190 --> 00:32:33,930

That's the thing I'm most

adamant about is just the food

562

32:33 ,930 --> 00:32:36,630

world is where we code culture.

563

32:36 ,690 --> 00:32:40,620

There's so much drama and history in

it, and it's so fundamental to who we

564

32:40 ,620 --> 00:32:43,020

are that it deserves all the treatments.

565

32:43 ,665 --> 00:32:45,915

So I think it's filled out a lot.

566

32:45 ,915 --> 00:32:48,165

I'm excited to be surprised by more.

567

32:48 ,165 --> 00:32:49,875

I did not see the bear coming.

568

32:49 ,965 --> 00:32:52,905

I was not convinced that a show

like that could be possible.

569

32:52 ,905 --> 00:32:56,625

So I'm excited that people are

dreaming and pushing further.

570

33:03 The Seven Questions #storyandcraft #Cooking #Restaurants #Chefs #FoodNetwork #FoodTV

33:03 ,705 --> 00:33:05,865

Marc Preston: I always do

my seven questions and the

571

33:05 ,865 --> 00:33:08,025

first one custom made for you.

572

33:08 ,264 --> 00:33:09,615

What is your favorite comfort food?

573

33:10 ,860 --> 00:33:13,080

It's gotta be deep dish pizza

574

33:14 ,010 --> 00:33:15,600

Danny O'Malley: or Mao tofu.

575

33:15 ,960 --> 00:33:17,040

Marc Preston: That's my jam right there.

576

33:17 ,040 --> 00:33:20,580

That is above and beyond just

regular standard Chinese food fair.

577

33:20 ,580 --> 00:33:22,169

Like Mao tofu is my jam.

578

33:22 ,169 --> 00:33:22,740

Love that.

579

33:22 ,889 --> 00:33:23,970

And I love the fact Bourdain.

580

33:23 ,970 --> 00:33:24,450

Love that too.

581

33:24 ,870 --> 00:33:28,290

Um, uh, the next question, if you're gonna

sit down, you're gonna have coffee, spend

582

33:28 ,290 --> 00:33:31,800

a few hours talking story, and you're

gonna have, uh, you're gonna sit down

583

33:31 ,800 --> 00:33:33,330

with three people, you and three people.

584

33:33 ,389 --> 00:33:37,350

Who would those three people be living,

uh, or not, uh, that you'd like to sit

585

33:37 ,350 --> 00:33:38,610

down and just have an afternoon with?

586

33:39 ,885 --> 00:33:41,655

So that would be

587

33:42 ,045 --> 00:33:45,045

Danny O'Malley: Kurt

Gantt, Steven Spielberg.

588

33:46 ,245 --> 00:33:52,365

And then there's a guy who I think is

wrote the best book on screenwriting ever.

589

33:52 ,365 --> 00:33:55,485

It's called Invisible Link,

and his name's Brian McDonald.

590

33:56 ,595 --> 00:34:00,940

Um, those three people are

the people who I think.

591

34:01 ,920 --> 00:34:06,150

I'll kind of bring different

angles on it, but do work.

592

34:06 ,150 --> 00:34:12,030

That always resonates with me strongly,

so I'd like to understand more from them.

593

34:12 ,720 --> 00:34:13,470

Marc Preston: Uh, next question.

594

34:13 ,470 --> 00:34:16,560

When you were a young guy, who

was your first celebrity crush?

595

34:18 ,150 --> 00:34:18,870

Um,

596

34:19 ,679 --> 00:34:21,659

Danny O'Malley: so this is a funny one.

597

34:21 ,870 --> 00:34:25,170

Uh, well, there's probably

like, kind of two answers.

598

34:25 ,199 --> 00:34:27,115

When I was a kid, uh, like.

599

34:27 ,840 --> 00:34:31,500

Second grade, I had a crush on

Cindy Crawford, but it was because

600

34:31 ,500 --> 00:34:33,780

she was just the swimsuit model.

601

34:33 ,780 --> 00:34:37,740

But like as I got older in

the eighth grade, I remember

602

34:37 ,740 --> 00:34:39,420

I had a crush on Francis.

603

34:40 ,245 --> 00:34:43,790

McDermott in Fargo, which

is a very weird crush.

604

34:44 ,130 --> 00:34:45,824

Marc Preston: That's a

very eclectic choice.

605

34:45 ,824 --> 00:34:46,665

I'm, I'm digging that.

606

34:46 ,725 --> 00:34:48,255

I'm digging that now.

607

34:48 ,435 --> 00:34:51,464

The next question, if you're gonna be

living on an island whole year, beautiful

608

34:51 ,464 --> 00:34:54,554

exotic island, somewhere you want to

be, but they don't have streaming.

609

34:54 ,554 --> 00:34:58,995

So if you wanna listen to music, you

gotta bring one CD and you wanna listen,

610

34:59 ,009 --> 00:35:00,944

uh, watch a movie over and over again.

611

35:01 ,035 --> 00:35:01,995

Gotta bring a DVD.

612

35:01 ,995 --> 00:35:05,355

What's that one CD and that

1D VD you're bringing to the

613

35:05 ,355 --> 00:35:06,645

island for that whole year.

614

35:06 ,645 --> 00:35:06,705

Oh.

615

35:08 ,670 --> 00:35:13,920

Danny O'Malley: I think for CD it

might be melancholy and the infinite

616

35:13 ,920 --> 00:35:16,200

sadness by smashing pumpkins.

617

35:16 ,680 --> 00:35:19,860

I mean, it's a double disc,

so I'm cheating, but also,

618

35:20 ,190 --> 00:35:21,690

Marc Preston: no, hey,

box sets are good, man.

619

35:21 ,690 --> 00:35:22,950

That's, that's it's practical.

620

35:22 ,950 --> 00:35:23,490

Yeah.

621

35:23 ,490 --> 00:35:23,500

Yeah.

622

35:23 ,500 --> 00:35:26,610

Danny O'Malley: But it also

has the greatest range.

623

35:26 ,640 --> 00:35:30,660

You know, you have songs that are hym

and an acoustic guitar recording on a,

624

35:30 ,720 --> 00:35:33,040

like a demo, and it's followed up by the.

625

35:34 ,365 --> 00:35:41,985

Seven minute Epic Rock song that just

starts hard and ends hard, and then movie.

626

35:43 ,515 --> 00:35:46,935

I mean, jaws might be the

most re watchable movie.

627

35:46 ,935 --> 00:35:50,235

I don't know if it's a smart choice

when you're on an island, though,

628

35:50 ,444 --> 00:35:53,355

Marc Preston: hey, at least it's, it's

a reminder to keep your, uh, awareness

629

35:53 ,355 --> 00:35:54,495

when you get close to the water.

630

35:54 ,855 --> 00:35:58,755

Now, the next question I got for you is

if from stem to stern time you get up to

631

35:58 ,755 --> 00:36:03,735

the time you go to bed, what for you would

be the def definition of a perfect day?

632

36:04 ,725 --> 00:36:08,565

Danny O'Malley: Um, yeah, I mean,

morning hike in Griffith Park.

633

36:09 ,075 --> 00:36:11,205

Get up above the city before.

634

36:11 ,984 --> 00:36:18,825

It's, uh, before everyone else has

go for a breakfast burrito at tacos

635

36:18 ,825 --> 00:36:21,285

via Corona and at Water Village.

636

36:21 ,734 --> 00:36:30,314

From there, I think it would be great

to play music, like play with a band,

637

36:30 ,555 --> 00:36:36,734

something where we just do practice

for a while and or record something.

638

36:37 ,455 --> 00:36:42,405

And then I think ending with

a meal with a bunch of people

639

36:42 ,405 --> 00:36:44,265

you really love and care about.

640

36:44 ,985 --> 00:36:48,915

If you get all that stuff in your

day, you don't need anything else.

641

36:49 ,185 --> 00:36:49,965

Marc Preston: Well, I mean, I agree.

642

36:50 ,115 --> 00:36:52,995

Being able to sit down with people

like that is a luxury these days.

643

36:52 ,995 --> 00:36:55,365

You know, we can get people together

and have nice evening like that.

644

36:55 ,365 --> 00:36:56,085

I, I miss that.

645

36:56 ,085 --> 00:36:57,825

I don't get to do it

as often as I used to.

646

36:58 ,515 --> 00:37:01,065

If you weren't doing this for a

living, if this wasn't an option

647

37:01 ,065 --> 00:37:04,215

for you, what would be the other

choice that would bring you joy?

648

37:04 ,275 --> 00:37:06,705

Like, I could do this thing and

I, that would make me happy.

649

37:07 ,200 --> 00:37:11,730

Danny O'Malley: I mean, when I

started out, my two paths were either

650

37:11 ,730 --> 00:37:16,320

trying to be in a band or make films,

and I was better at making films.

651

37:16 ,320 --> 00:37:19,890

So, uh, I, I don't know

that that would work out.

652

37:19 ,890 --> 00:37:24,450

But I, I've also thought, because

I've gotten very good at telling

653

37:24 ,450 --> 00:37:29,280

food stories, I've gone on some

trips to wineries where I really.

654

37:29 ,595 --> 00:37:31,004

Despise the stories.

655

37:31 ,004 --> 00:37:36,345

They say tell, because it feels

like I actually hate this wine more.

656

37:36 ,390 --> 00:37:40,484

The, the like story about the

owners just makes me dislike them.

657

37:40 ,575 --> 00:37:46,064

And, uh, I feel like I could go into

business punching up stories for wineries

658

37:46 ,064 --> 00:37:48,674

to get them to move more product.

659

37:49 ,154 --> 00:37:50,535

Marc Preston: The last

question I got for you.

660

37:50 ,540 --> 00:37:53,325

If, if you got a DeLorean, you're gonna

jump in, you're gonna go back in time.

661

37:53 ,325 --> 00:37:56,685

You were, you're 16 years old, you

got a piece of advice, you got a

662

37:56 ,685 --> 00:37:57,835

couple minutes with yourself, like.

663

37:58 ,040 --> 00:38:00,470

To make that moment in your life

better or maybe it gets you on

664

38:00 ,470 --> 00:38:01,610

a little bit different path.

665

38:02 ,060 --> 00:38:04,520

What's that piece of

advice to 16-year-old you,

666

38:05 ,180 --> 00:38:07,670

Danny O'Malley: uh, run at

the things you're afraid of?

667

38:08 ,120 --> 00:38:13,940

'cause I think there, you know, I was

someone who was not very, I was very.

668

38:14 ,580 --> 00:38:15,450

Introverted.

669

38:15 ,630 --> 00:38:17,940

I didn't like the idea

that I had to pitch.

670

38:17 ,940 --> 00:38:20,940

I didn't like the idea that I

had to network in this industry.

671

38:20 ,940 --> 00:38:23,850

I just thought if I got really

good at storytelling, that

672

38:23 ,850 --> 00:38:25,410

would be the whole ball game.

673

38:25 ,770 --> 00:38:31,200

And fast forward like 15 years of my

career, suddenly I am raising money

674

38:31 ,200 --> 00:38:33,900

for a movie no one's asking for.

675

38:34 ,110 --> 00:38:35,760

And you have to pitch.

676

38:35 ,760 --> 00:38:37,290

You have to believe in yourself.

677

38:37 ,290 --> 00:38:40,005

If you want someone to give you

a million dollars, you need.

678

38:41 ,220 --> 00:38:44,940

To believe in yourself so much that

they will believe in you, and you

679

38:44 ,940 --> 00:38:47,220

need a dream to believe in too.

680

38:47 ,520 --> 00:38:48,150

So, and you gotta be able

681

38:48 ,150 --> 00:38:50,700

Marc Preston: to tell the story, you

know, and it's, you know, that's, that's

682

38:50 ,700 --> 00:38:53,670

your, that's, that's your jam right

there is telling stories, you know?

683

38:53 ,880 --> 00:38:54,150

Yeah.

684

38:54 ,300 --> 00:38:57,270

To me, you're living the culinary

dream and I'm, I'm quite envious,

685

38:57 ,270 --> 00:39:01,260

uh, that you get to that you've even

been to a Yeah, I've been wonderful.

686

39:01 ,260 --> 00:39:04,650

Danny O'Malley: Well, if you ever

end up in LA we'll, we will find

687

39:04 ,890 --> 00:39:06,660

an excuse to go get some food.

688

39:06 ,765 --> 00:39:10,515

And I think the finish that last

thing on the time travel question.

689

39:10 ,725 --> 00:39:14,475

And the, the reason why I say

that is because the things

690

39:14 ,475 --> 00:39:16,845

you fear come for you anyway.

691

39:17 ,265 --> 00:39:23,085

And they'll either come for you when

you've tried everything to avoid them,

692

39:23 ,205 --> 00:39:25,185

or you will face them right away.

693

39:25 ,335 --> 00:39:28,875

And there's no reason to lose

the time because you're afraid or

694

39:28 ,875 --> 00:39:30,404

think you're not good at something.

695

39:30 ,404 --> 00:39:32,025

Find out how to get good at it.

696

39:32 ,145 --> 00:39:33,855

You can get good at it.

697

39:33 ,855 --> 00:39:33,944

And.

698

39:35 ,430 --> 00:39:41,070

Just go, go, go, because you

will always feel like there's

699

39:41 ,070 --> 00:39:42,420

more you could have done.

700

39:42 ,630 --> 00:39:49,170

You'll always have that room to grow,

to get better and all those things.

701

39:49 ,170 --> 00:39:53,010

So trust that you're not perfect yet,

and you need to run at the things

702

39:53 ,010 --> 00:39:55,410

you're bad at if you can't draw hands.

703

39:55 ,770 --> 00:40:00,240

Sit down, draw a hundred hands, you

know, that's how you learn to do it.

704

40:02 ,370 --> 00:40:03,390

Marc Preston: Alright, there you go.

705

40:03 ,390 --> 00:40:07,319

Danny O'Malley, uh, really

enjoyed sitting down talking food.

706

40:07 ,379 --> 00:40:11,310

Uh, and I made myself thoroughly hungry

in the process here, but, uh, really

707

40:11 ,310 --> 00:40:14,700

enjoyed sitting down with him and,

uh, talking a little bit of story,

708

40:15 ,000 --> 00:40:19,799

someone with a, uh, Grammy, uh, James

Beard and now an Emmy nomination for

709

40:19 ,799 --> 00:40:22,049

Chef's Table, which you can check out.

710

40:22 ,075 --> 00:40:25,555

Right now on Netflix, uh, really

enjoyed sitting down with Danny.

711

40:25 ,645 --> 00:40:27,984

Uh, had a blast and now

I'm thoroughly hungry.

712

40:28 ,044 --> 00:40:29,365

Alright, so I'm gonna get on out of here.

713

40:29 ,365 --> 00:40:30,294

But, uh, do me a favor.

714

40:30 ,294 --> 00:40:34,645

Don't forget to go to your podcast app,

follow story and craft, get notified

715

40:34 ,645 --> 00:40:36,085

every time there's a new episode.

716

40:36 ,145 --> 00:40:39,895

Leave a review, leave stars rate,

and all that kind of good stuff.

717

40:39 ,895 --> 00:40:41,515

Helps people to find the show.

718

40:41 ,575 --> 00:40:44,365

Uh, and everything you could

possibly wanna know about the show

719

40:44 ,365 --> 00:40:47,875

is at story and craft pod.com.

720

40:47 ,964 --> 00:40:51,205

Past guests, uh, you can shoot

me a note if you so desire.

721

40:51 ,440 --> 00:40:53,120

I'm gonna get on outta

here, get something to eat.

722

40:53 ,180 --> 00:40:54,920

'cause uh, I'm hungry now.

723

40:55 ,100 --> 00:40:58,730

As you can probably imagine, uh,

you go have yourself a great rest of

724

40:58 ,730 --> 00:41:02,570

your day, uh, week, weekend, whatever

you got going on, as I always say.

725

41:02 ,720 --> 00:41:03,200

Thank you.

726

41:03 ,440 --> 00:41:06,440

Thank you for, uh, making what

I got going on here, part of

727

41:06 ,440 --> 00:41:07,385

whatever you've got going on.

728

41:07 ,935 --> 00:41:09,015

And we'll get together soon.

729

41:09 ,194 --> 00:41:11,745

Talk to you in a few days,

right here on Story and Craft.

730

41:11 ,895 --> 00:41:14,625

Announcer: That's it for this

episode of Story and Craft.

731

41:14 ,685 --> 00:41:17,115

Join Marc next week for more conversation.

732

41:17 ,325 --> 00:41:21,525

Right here on Story and Craft

Story and Craft is a presentation

733

41:21 ,585 --> 00:41:23,025

of Marc Preston Production's.

734

41:23 ,055 --> 00:41:25,875

LLC Executive Producer is.

735

41:26 ,110 --> 00:41:29,530

Preston Associate Producer

is Zachary Holden.

736

41:29 ,860 --> 00:41:33,400

Please rate and review story

and craft on Apple Podcasts.

737

41:33 ,460 --> 00:41:37,660

Don't forget to subscribe to the

show on Apple Podcasts, Spotify,

738

41:37 ,810 --> 00:41:39,250

or your favorite podcast app.

739

41:39 ,610 --> 00:41:42,580

You can subscribe to show

updates, and stay in the know.

740

41:42 ,700 --> 00:41:46,840

Just head to story and craft pod.com

and sign up for the newsletter.

741

41:47 ,410 --> 00:41:48,310

I'm Emma Dylan.

742

41:48 ,580 --> 00:41:49,510

See you next time.

743

41:49 ,690 --> 00:41:52,120

And remember, keep telling your story.