Did you. In the last episode we saw Roy Orbison's children make pizzas and
the pizzas looked absolutely disgusting. Did you tell them that they did not do
a good job? Did you give any constructive criticism or anything like that they
were four years old? Well, I know, but you can always learn,
you know. I told him they did a great job. Like joining
us today for a very very special Sea Read interview is none other than the
Scouser himself at a chef Jack Jack, thank you. Let me finish the
sentence, thank you for joining us. That was that? Yeah, thanks
for having me. Guys. Yeah, it's an honor. It's an honor.
So this could be really fun. Whenever we have a schedule an interview
with someone on the show, you never know to gauge the interest. But
one way to gauge it is by how many listener questions come in. And
we got a lot for you, yet we're excited to get into all of
it. We kick every interview off with the same question, but if you
don't mind, could I ask a different one? You want to ask a
different question? Then how did he get on the show? Yeah? Sure,
go ahead and we'll get there. Okay, you know, being from
you know, the Scouts Lands. It's pretty shocking that you know what tastes
good. So how did you come to be so good at cooking being from
a lot of the stuff I say in the interview room is very tongue in
cheese, and I'm just trying to be funny, you know, I'm just
trying. Like I eat eggs every day, I eat broccoli every day.
I don't mind vegan food. A lot of the stuff I say it's just
very tongue and cheek to get a reaction and to be funny. Sure.
Well, I was a chef in Miston Star restaurants for like eight years from
the age of seventeen. I left living I moved to London when I was
seventeen. Were straight in a Miston Star kitchen, had a strong foundation of
Miston style kitchens, got to the head chef level sort of. I've got
a good experience. It's not really coming across because I'm trying to be funny.
No, no, no, it's of course coming across. But with
your roots being in yeah, in Liverpool, it's it's crazy that you were
drawn to that, but I guess, you know, we're drawn to all
things exciting. I was like I was when I was like sixteen, I
was going, yeah, basically, food was not a big thing for me
growing up. Like as you've said, as you've put it clearly, chip
buddies and things like that. I can't believe you know what it was,
by the way, I'm impressed. Yeah, I think I was going through
a phase of reading biographies. I was like sixteen, and one of them
was Gordon Ramses right, and I got so inspired by his story of traveling
the world cooking in all these restaurants Miss the Star kitchens. I was like,
you know what, try that, and this sounds super cheesy, But
the minute I went into the kitchen, you know in college or culinary school,
I was like, this is me, this is my base straight away
and I just became obsessed immediately. I have a question. I've worked in
kitchens as a dishwasher, weather Vane seafoods in the New England area. I
worked in catering. Yeah, there is all kitchens are talk for the other
standards Missing Star. All kitchens are hard. But what whoever's never worked in
the line at a kitchen one thing they don't understand. It's almost like a
drug. Getting through a service. At least from my experience, it starts
rolling in like around six o'clock and it doesn't end till ten, and you're
on fire. Like the thing is now, I'm in BALI. I don't
know if you've seen. I trained hard every day, and a lot of
that is because I was in such a high pressured environment for so many years
that I need something high pressured every day. I can't relax because I was
in that environment for so long. But yeah, service, it's like a
drug. You're on such a high and you come down and it's very intense.
Do you do you whatever? Want to get back into that gauntlet and
away from a kind of on water prison. I think I would have my
own. I'm not interested in being in that environment for them hours anymore.
I think I've done it long enough, like nineteen hours a day. I'm
thirty years old. No, I can't do it. Yeah, well,
I would definitely be involved in restaurants and outside capacity making. Men's just being
involved that way. Maybe do the odd shift, but my days of working
nineteen hours a day eating ship buddies. Anybody ever more? Yeah, chef
track, anybody ever get in a fight? Look at staff in one of
the restaurants you worked at. And when I worked at the rest it was
a restaurant working for six years. It's got a reputation with me and one
of the toughest kitchens in England, and it was fist fights every week.
There was fighting all the time between the just in the high pressure environment.
Fights happened like it's just one of them things. But it wasn't really like,
you know, you'd go for a plant afterwards and sake hands in this
in the kitchen service. What happens in service stays in service. But when
you've got a lot of starts thrown in that environment and the pressures that high,
the standards that high, flare ups happened. But you know what,
every time a flare up happens, it brings them a leadership better because you
get off of chest. Sure, yeah, yeah, it brings it closer
together. Yeah, it's like telling your therapist you're not a fan of how
things have been going. And then you kind of air that out. Last
question before we get into the guts of the interview. Are there still a
copious amounts of amphetamine use in Michelin Star kitchens or is that more for the
the kind of pop up in Brooklyn. I think it's more for the lower
end. As you get higher level, like people are a lot more professional
these days. Yeah, you'll find the real high discipline environments. It's just
you can't work at that level and beyond things like you just can't. It's
too difficult, like about drugs and alcohol in the industry. But I've just
founded the real high end. It's just too hard, like for me personally,
Like the job's so hard you need to be off the focused all times.
Yeah, yeah, exactly, people can do that. It gives the
industry this horrible image when it's it can be. Really it's an amazing job.
I wish people understood that. What kind of adds to the lore of
you know, chefs are rock rock Roman. Yeah, I mean it is
true. They'll work hard player and believe me, I wore the T shirt.
I worked hard and hard. Yeah. But when I wasn't work,
I wasn't work. I'll try to work. That's a different story. That's
a different Jack. That's a different chef Jazz. Speaking of which, on
the Nights Out, I don't think we've seen Chef Jack get blackout drunk.
We've seen him get black out drunk. He's he's just he's kind of subdued,
and then he'll pop up and he'll say, jacuzzie. You know,
that's how you can tell it. He's absolutely gone. By the way,
you got to watch the video, everybody, head on over to another below
Deck podcast on YouTube where this interview will be Chef Jack looking very handsome.
It looks like you should be in an episode of Magnum pr Oh my gosh,
I've a lot since the show, like a look on myself. Oh
no, stop it. But it's just so hard to stay fitting healthy on
as a chef. It's so hard. No, you were listen, you
were an aesthetic and spiritual lynchpin on that show. Have no embarrassment whatsoever.
But we have to ask you a bunch cheff Barnacle questions, a bunch of
Barnacle questions. But first we have to ask him how he got on the
show. How'd you get on the show? So I've been so being a
chef for to the album since I was sixty. I've been a private chef
for like five years, being on you off for three years. Hey,
dyl do you think now it would be a good time to go for a
break, Do an AD break? Do you want to do an AD break
right now? Why don't we? Why don't we take a quick break and
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it was never for me. Like I've watched a couple of the original
seasons, like you know, with Kate and Ben and stuff, but I
don't really I don't really watch the TV anymore. And then I got approached
again and thought, you know what, let's just go for it. Let's
just i'd seen it again. I watched a few episodes and before I had
something to offer, I really didn't believe as far as being a chef on
as far as personality wise, but just maybe let's just give it a go.
I like challenging myself and that was it, and before you know it
it well listen, yeah, yeah, yeah, exactly. People are asking
for different kind of eggs. It's insane. But you are you there for
over medium. You've done grade so far, but we got a long season
left. You may start wielding knives in an inappropriate way. So we have
some barnacle questions to get to. Yes. Yes, Carolyn Keegan's asked,
what's the most obnoxious meal you've been asked to cook? I guess this could
be on charter or maybe even in a restaurant as well. Let's stick it,
let's keep it to the charter. That's a great question. Two tofu
and French fries. When you're saying the vegan food and not good enough.
Yeah, when you about the vegan menu and then you ask for fries and
tofu, it kind of negates the criticism. I think I think that was
pretty obnoxious. Yeah, I think I watched that episode. A chip buddy
is way better than fried tofu and French fries. That's just what she wants.
Come on, yeah, yeah, we were on. We had your
back on that way. I'll say a second thing over medium eggs, that
is, who do you think you are asking about? Over media? You
know it's it's crazy. I am. I'm an over medium fan, and
I recognize how annoying that is because, especially in like a diner environment,
to get that right, a cook on that that's like a very very fragile
state of yolk. You have to nail there, and it is. It's
pretty fucking annoying. But I'll be honest, though, I've got to clarify
this because it makes me look arrogant on the show. I did google it.
Me and Tally both googled it, and I thought I was doing what
it said. Like, I'll be honest, I've been a chef for fifteen
years and that was the first Harvey and ask for it over medium egg So
I did google it, and I didn't think I was given the guest what
he wanted, honestly I didn't. Yeah, but it's not Charter like I
did this amazing mission Star tasting menu and all I've heard is eggs, eggs,
eggs. Yeah right, yeah, yeah, no, we we we
we want to see the bloodshed. We don't care about you succeeding. What
is what is the state of eggs in Jolly old? Is it? Is
it just sunny side up and scrambled? Is that it? It's pretty much
yeah, it's usually like, yeah, it's soft, it's runny in the
middle and hard. That's pretty much what it is. Got it? But
yeah, obviously, like I should have. I really judged it as I
was cooking in the med for Europe by I really, I really should have
approached it as these guests are going to all be American, and I didn't
I was going to be on the show. I didn't want to watch it
because I didn't want it to change the way I was going to act.
I felt that I would have watched the other chefs I might try and change
things and be different. Sure, just any of it. So I was
I was a bit caught off guard by how American it was. And it
was a bit I was like in Italy, I'm going to get to cook
all this local, amazing food and then it's like Charter two, we want
to Caribbean nice. It's like okay, yeah, No, Americans are known
for their refined palate. All right, steph G. How often does the
crew actually eat the food off the guess plates after service? Great queue,
that's a great cue. So I never really see that happened. But what
I will say is this, I cooked so every day that he was always
a round for the crew. Anyway, what would go? I would always
have reserves and when the guest looked it was over, go down to the
crew mass and they would need the rest. Got it. So they always
want some of the guest food as well as crew food. At weather Vane
Seafoods, I used to do as it was being the dishwasher, I'd be
like, oh wow, they didn't even touch that chicken tender. I'd throw
it in my mouth. What was the what was the thing of whether it
was it a cock with a compass on the bottom. Yeah, yeah,
oh okay, that's so weird. It was. Okay, this is pretty
this is an interesting question. Okay what I'm sorry? Sorry, sorry,
sorry, Here it comes here, it comes sorry he interrupted, Here comes
am I from the middle. Oh that's mean. Okay, okay, Riven
right now, No you're not you're not Revendell. People from Revendell, people
from Revendell do not sound like you. Okay, they're two l making me
a cup of coffee as Yeah, Jessica Martin wants to know what crew member
is the pickiest eater, who was the biggest pain in the ass with questions.
He Clayon seems to have certain dietary requirements which prove to be false.
That's all I will saying, whoa does that something that comes up later in
the season. Don't get him in trouvel. Don't get him in trouble.
It's so weird to think of a French being a picky eat or having any
dietary restrictions. They just throw cream and butter and undercooked chicken down their throat.
That's it. You know. He was only to remember who would come
up and ask me to cook him certain things every day. He just didn't
get it. I love the guy to death. This is back to the
vegans that were that vegan that was the pain. Yeah. Is there ever
a temptation to add a little butter and bacon fat to a truly insufferable vegan
request. I've never done it, but I've seen it done before. I've
seen it done it not for the guests. I've seen it done in kitchens
for staff who people just didn't like. I've seen it. Did you know
Max before the show? No, you didn't. Okay, why that question?
A lot of people have been asking that online because they think because they're
so close and buddy buddy, that they had So there's a reason me and
Max are so close. So firstly, I never see I never worked directly
with Max, so I didn't see all this stuff happening on Deck. But
I just see you'll see as the season goes on, we have quite a
funny dynamic in the galley between us. It just makes me laugh so much
because he's so funny. Like my opinion of maxes, he's a cartoon character
who's got dropped in the wrong dimension, and he just episodes where he's in
the wrong dimension. That's what it is. I would pay to have if
I got another your job, I would pay to have Max in the corner.
Yeah, it makes me laugh that much. Yeah, he is like
working. I didn't really witness his work ethic, so I don't really care
about that. Sure. Yeah, now he is more adult swim than than
below Deck. You know. Yeah, I think people think he's playing a
character. I can guarantee confirm that is Max who he is. I've being
being outside in the real world and yeah, exactly like I've never met anyone
like him. Yeah, I know, he's like a crepe with Untella and
razor blades in it. Okay, next question, Okay. Jane Coast Tuck
asked which girl on the boat did you fancy the most? Great? Great
cue? So they were all attractive, I'll be honest, he was No.
One knows really my eyes on because I was just so focused on the
job I think I was. I rarely approached the show as a chef.
Wanted to showcase my skills. I wasn't trying to be a personality. So
like there were girls who I found them all attractives, to be honest,
but I just wasn't really thinking about it. I was spent. I was
working too hard in the gully. Yeah, I want to see you get
another season. You're gonna have to start mixing it up with your co workers
on this. Yeah. Again, we want to see the whole thing burned
to the ground. So that's why Pat saying that. Can I interrupt pretty
quickly with a a regional question? Of course, I'm sure it won't be
insulting at all why do certain people like Everton and certain people like Liverpool?
Why would you ever pick everywhere? Why would you ever pick Everton? Is
it? Is it a like is there some kind of river that separated but
impressed that you know Evan in Liverpool? Yeah, it's basically it's basically who
your dad supports. It's split out in the city. It doesn't matter you
are a Blue or Red and your dad supports like most of my friends Everton,
a lot of them, Ice Bort Liverpool. But it's literally your family,
that's it. Okay, have you ever seen anybody killed? Have you
ever seen anybody killed in the streets after a dar I don't think I've seen
anyone kill. Well, I've seen Yeah, you've seen probably Yeah, all
right, this is a tough question. Now. I love our listeners,
I love our barnacles. This one's been with us for a very long time.
But she's you're on the you're on the hot seat here with Karen VF.
Why did you throw to me me under the bus because of the fried
tofu thing. She didn't do anything wrong, neither did neither did, but
you had no problem blaming her. The thing that you do often during the
rest of the season. Karen VF wants to know that Karen VF living up
to the name. Great question, Super one professional of me to even say
it was to me to the guests, Yeah, well it was. It
was definitely not my intention to throw to me under the bus. It was
just an initial reaction. I got asked the question and I reacted straight away.
It was super unprofessional, But I wasn't marching up the stairs like I'm
going to throw to me under the bus, like I think it's been tough
about the context. The guest asked me, why, why did you do
that? And I was like, that's what I was told. That was
unprofessional, But that was just the heat of the moment, what came on
my mouth. It wasn't preteditated. It wasn't like, right, I'm going
to sabotage to me now. Yeah, it was just did you In the
last episode, we saw Roy Orbison's children make pizzas and the pizzas looked absolutely
disgusting. Did you tell them that they did not do a good job?
Did you give any constructive criticism or anything like that. They were they were
four years old, but you can always learn, you know, I told
them they did a great job. Hey, Chef Jack, don't take any
of that sh from doing to And those pizzas look lovely, And I'll tell
you why, because they actually had sauce on them. I moved out here
to Los Angeles from New England. Chef Jack, they don't put sauce on
here. Apparently sauce costs fourteen dollars a thimble. Not put sauce on pizza.
I bet I bet you they put pine as well, don't they?
Oh? Yes, they do that. How do you feel? How do
you feel about a region being called New England? You do you know about
New England? I've heard of it. Yeah, I've already know the hit
behind it. Well, we are your little babies over here. Yeah,
yeah, it's very similar because there's a lot of drunks out there. Yeah,
I'm irish. Yes, there's one thing we can do in England that
we can drink. That's right, we can do we can drink. Yes,
all right, A couple more questions and we might get in trouble with
UH with Bravo and PR so of course they'll jump in and tell us if
we cross the line here, clear the air. Christine Kamara Rena wants to
know. Will you ever work with Tommy again? Yes? I would good.
Good For these dicey questions, I think it's best to keep them short
and sweet. How we do it? Okay? How much did Italia's opinion
of Toomey's affect your first impression impression of her? Now? On the show,
you played Switzerland and claimed that you never let outside thoughts or sharing opinions
on people affect your initial judgment? Is that? Do stand by that?
Still? It certainly looks like Natalia's opinion affects it. And the biggest thing
is when Natalia tells me to Me's talking ship, there's this real tense music
and even I'm like, I'm going to kill someone. But that wasn't going
from behind at all, Like I had my own reservations with to me because
of her whole demeanor when she came on board and that service. It wasn't
it was the lack of accountability. What was you mean? It was the
lack of accountability And for her to turn around to be insane, it's because
someone's in your ear. It's not exactly how she acted when Kyle was in
her area. At least I had good reasons for losing my temper slightly.
Sure, And the end of the day, no matter if it's Kyle's fault
for what went wrong, just's fault, Battalian's fault. It doesn't matter.
And I come to the chief stew how many times have we seen on below
deck or in your and in general the chef gives her the big one to
the second stew and the third stew when the chief stuke comes to put the
tell between the legs. I've come from miscon Star kitchens, where we respect
hierarchy. So if there's a problem with service, I'm going to the chief
stew. Yeah, it's a problem by the problem with Max. I'm not
going to tell Max directly. I'm going to tell Luca. That's just the
way it works. Sure, well, you and I need to clarify this
as well. Yeah, I didn't blame you need the service going wrong.
My words were you need to be on top of this. That's different to
saying this is your fault, because guess what, as the chiefs do you
do need to be on top of her. If you're not working as chief
stew before, guess what, that's not my problem. Yeah, and I
keep you need to give to me a chance if I burned all the food
on the first chart, right, could I turn and Sundy bollocks me?
Could I say to Sunday, You've got to give me a chance, Sunday.
It doesn't work like that. Yeah, it needs to be on top
of it. Well, that was it. You come from a hierarchical world.
But usually in below deck we we see kind of a reverse of that,
wherein the chiefs do and the chefs usually do try to emotionally and or
physically harm one another at least one or two times before the season's up.
But I was going to say, when you know, when you said you
didn't watch the show, you should because it would have bolstered your confidence quite
a bit. Because we've had chefs that have made uh you know, the
infamous dishes. Uh it was it was a nacho. It was a nacho.
No, no, no, it was chips with a cold can of
corn. I've seen them the clips on YouTube of like the worst chef meals.
Yeah, the chef that brings me to a question, if you don't
mind, Lindsay Shack asked, has any chief, stew or service person ever
refused to bring out your food to the table. I think I know this
answer, but like like you never thought I thought I knew that one?
Who was that like being scared of me? Not's just like no, it's
never happened. Never don't play the food Like I didn't think it was good
enough to go out. I wouldn't never play the food or somebody I would.
I don't think it's good enough. Who asked that fucking question? Lindsay
Shack, Lindsay, I got a good question. I know it's a terrible
question. Also, we love you, Lindsay, Yeah, we love we
do. Last couple of questions Teresa and Meeter wants to know what's your career
goals right now? So I'm taking a little bit of a sabbatical. I
haven't worked in about eight months. Have been really focusing on my health,
on the fitness, and I just didn't want to be working when the show
was there. I kept getting pushed back and pushed back, and like an
would have November. But I'm going to go back to the UK for Christmas,
spend a couple of a couple of months there, and then I'm probably
going to head to the States and I think I'll probably be a private chef.
And I'm really trying to get into YouTube as well. I want to
be a YouTuber, so I've already started making a lot of videos. I
just can't finish any projects. Yeah, it's a it's a learning curve.
But you'll find a lot of wealthy, uncomfortable people out in Los Angeles like
bell Air, you know, like uh, you know, like an old
Donald Sterling type who will hire you and he'll like pat your ass. One
morning you'll be like, oh that's weird, but he is paying me five
thousand dollars every break smack away. Yeah. Last question. I don't like
to think too far ahead because life just froze you so many cavebull sure,
Like I say I'm going to be in two years. Well, life just
froze you so many caveball complund too much. You're thirty. Live life,
have fun, man, live life, have fun. Last question. Our
moderator are our Facebook group. We call him Chief Stew. He asks your
last meal? What would it be? Great? Queue, Chief Stew.
It would probably be and this is a hard one, it would probably be
a good old British roast dinner. I love a roast dinner. Yeah,
it's like my favorite meal. That would be my last meal a good one
with all the trimmings. So what are all the trimmings. So there's the
roast, there's potatoes and gravy, so you have your meat. But every
meat, pork, beef, lamb there's a carrotte and turner like mash broccoli,
Louie broccoli. People who are listening, okay, cabbage, roast,
potatoes, Yorkshire puddings, gravy, pigs and blank which is like the little
sausages, every pork stuffing. It's just everything on a plate. It's it's
just pure flavor, gravy. Our pigs in a blanket in England? Are
they like little Gregs or are they different than Greg's? No, it's different
from Gregs. It's basically it's usually around Christmas time that the saved. But
it's basically a chipple out of sauce. Ineo. This big rapped in bacon.
Okay, okay, yeah, just a great addition. How could you
not like it? I feel like such a failure bacon as well. It's
wrapped in American streaky bacon. Okay. My last would be nachos. You
know, so I'm a loser anyway, That's all I got. What a
great interview. I thought you're great on the show man on the show,
and I think we'll just end with this. What's your favorite Lord of the
Rings character? Got to be some, isn't it. Yeah, Sam is
Sam is a great character. Is the real hero of this area. Of
course, Frodo is a petulant little asshole, you know. Yeah, and
all Leglis does just say one liners. Yeah, that's all Leglis just has
one liners. Nothing else. Too pretty, too pretty, too perfect.
You know. Sam has hair on his and on his chest. Jack,
thank you so much for joining us. We really appreciated love talking to you.
And uh, when you come out to work for the ruling elite in
Los Angeles, please stop by the studio and we'll do this again. Absolutely
will be in so I'd love to be in person, and I think it'd
be a lot better. Thanks for having me. We'll talk to you soon.
You really fun. Thanks