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Did you. In the last episode
we saw Roy Orbison's children make pizzas and

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the pizzas looked absolutely disgusting. Did
you tell them that they did not do

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a good job? Did you give
any constructive criticism or anything like that they

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were four years old? Well,
I know, but you can always learn,

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you know. I told him they
did a great job. Like joining

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us today for a very very special
Sea Read interview is none other than the

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Scouser himself at a chef Jack Jack, thank you. Let me finish the

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sentence, thank you for joining us. That was that? Yeah, thanks

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for having me. Guys. Yeah, it's an honor. It's an honor.

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So this could be really fun.
Whenever we have a schedule an interview

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with someone on the show, you
never know to gauge the interest. But

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one way to gauge it is by
how many listener questions come in. And

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we got a lot for you,
yet we're excited to get into all of

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it. We kick every interview off
with the same question, but if you

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don't mind, could I ask a
different one? You want to ask a

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different question? Then how did he
get on the show? Yeah? Sure,

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go ahead and we'll get there.
Okay, you know, being from

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you know, the Scouts Lands.
It's pretty shocking that you know what tastes

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good. So how did you come
to be so good at cooking being from

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a lot of the stuff I say
in the interview room is very tongue in

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cheese, and I'm just trying to
be funny, you know, I'm just

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trying. Like I eat eggs every
day, I eat broccoli every day.

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I don't mind vegan food. A
lot of the stuff I say it's just

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very tongue and cheek to get a
reaction and to be funny. Sure.

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Well, I was a chef in
Miston Star restaurants for like eight years from

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the age of seventeen. I left
living I moved to London when I was

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seventeen. Were straight in a Miston
Star kitchen, had a strong foundation of

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Miston style kitchens, got to the
head chef level sort of. I've got

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a good experience. It's not really
coming across because I'm trying to be funny.

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No, no, no, it's
of course coming across. But with

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your roots being in yeah, in
Liverpool, it's it's crazy that you were

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drawn to that, but I guess, you know, we're drawn to all

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things exciting. I was like I
was when I was like sixteen, I

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was going, yeah, basically,
food was not a big thing for me

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growing up. Like as you've said, as you've put it clearly, chip

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buddies and things like that. I
can't believe you know what it was,

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by the way, I'm impressed.
Yeah, I think I was going through

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a phase of reading biographies. I
was like sixteen, and one of them

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was Gordon Ramses right, and I
got so inspired by his story of traveling

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the world cooking in all these restaurants
Miss the Star kitchens. I was like,

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you know what, try that,
and this sounds super cheesy, But

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the minute I went into the kitchen, you know in college or culinary school,

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I was like, this is me, this is my base straight away

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and I just became obsessed immediately.
I have a question. I've worked in

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kitchens as a dishwasher, weather Vane
seafoods in the New England area. I

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worked in catering. Yeah, there
is all kitchens are talk for the other

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standards Missing Star. All kitchens are
hard. But what whoever's never worked in

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the line at a kitchen one thing
they don't understand. It's almost like a

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drug. Getting through a service.
At least from my experience, it starts

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rolling in like around six o'clock and
it doesn't end till ten, and you're

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on fire. Like the thing is
now, I'm in BALI. I don't

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know if you've seen. I trained
hard every day, and a lot of

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that is because I was in such
a high pressured environment for so many years

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that I need something high pressured every
day. I can't relax because I was

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in that environment for so long.
But yeah, service, it's like a

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drug. You're on such a high
and you come down and it's very intense.

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Do you do you whatever? Want
to get back into that gauntlet and

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away from a kind of on water
prison. I think I would have my

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own. I'm not interested in being
in that environment for them hours anymore.

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I think I've done it long enough, like nineteen hours a day. I'm

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thirty years old. No, I
can't do it. Yeah, well,

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I would definitely be involved in restaurants
and outside capacity making. Men's just being

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involved that way. Maybe do the
odd shift, but my days of working

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nineteen hours a day eating ship buddies. Anybody ever more? Yeah, chef

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track, anybody ever get in a
fight? Look at staff in one of

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the restaurants you worked at. And
when I worked at the rest it was

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a restaurant working for six years.
It's got a reputation with me and one

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of the toughest kitchens in England,
and it was fist fights every week.

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There was fighting all the time between
the just in the high pressure environment.

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Fights happened like it's just one of
them things. But it wasn't really like,

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you know, you'd go for a
plant afterwards and sake hands in this

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in the kitchen service. What happens
in service stays in service. But when

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you've got a lot of starts thrown
in that environment and the pressures that high,

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the standards that high, flare ups
happened. But you know what,

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every time a flare up happens,
it brings them a leadership better because you

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get off of chest. Sure,
yeah, yeah, it brings it closer

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together. Yeah, it's like telling
your therapist you're not a fan of how

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things have been going. And then
you kind of air that out. Last

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question before we get into the guts
of the interview. Are there still a

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copious amounts of amphetamine use in Michelin
Star kitchens or is that more for the

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the kind of pop up in Brooklyn. I think it's more for the lower

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end. As you get higher level, like people are a lot more professional

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these days. Yeah, you'll find
the real high discipline environments. It's just

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you can't work at that level and
beyond things like you just can't. It's

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too difficult, like about drugs and
alcohol in the industry. But I've just

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founded the real high end. It's
just too hard, like for me personally,

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Like the job's so hard you need
to be off the focused all times.

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Yeah, yeah, exactly, people
can do that. It gives the

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industry this horrible image when it's it
can be. Really it's an amazing job.

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I wish people understood that. What
kind of adds to the lore of

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you know, chefs are rock rock
Roman. Yeah, I mean it is

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true. They'll work hard player and
believe me, I wore the T shirt.

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I worked hard and hard. Yeah. But when I wasn't work,

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I wasn't work. I'll try to
work. That's a different story. That's

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a different Jack. That's a different
chef Jazz. Speaking of which, on

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the Nights Out, I don't think
we've seen Chef Jack get blackout drunk.

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We've seen him get black out drunk. He's he's just he's kind of subdued,

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and then he'll pop up and he'll
say, jacuzzie. You know,

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that's how you can tell it.
He's absolutely gone. By the way,

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you got to watch the video,
everybody, head on over to another below

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Deck podcast on YouTube where this interview
will be Chef Jack looking very handsome.

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It looks like you should be in
an episode of Magnum pr Oh my gosh,

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I've a lot since the show,
like a look on myself. Oh

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no, stop it. But it's
just so hard to stay fitting healthy on

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as a chef. It's so hard. No, you were listen, you

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were an aesthetic and spiritual lynchpin on
that show. Have no embarrassment whatsoever.

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But we have to ask you a
bunch cheff Barnacle questions, a bunch of

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Barnacle questions. But first we have
to ask him how he got on the

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show. How'd you get on the
show? So I've been so being a

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chef for to the album since I
was sixty. I've been a private chef

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for like five years, being on
you off for three years. Hey,

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dyl do you think now it would
be a good time to go for a

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break, Do an AD break?
Do you want to do an AD break

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right now? Why don't we?
Why don't we take a quick break and

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bad TV? Well, like I am,

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00:10:20,000 --> 00:10:22,840
it was never for me. Like
I've watched a couple of the original

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00:10:22,879 --> 00:10:24,440
seasons, like you know, with
Kate and Ben and stuff, but I

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don't really I don't really watch the
TV anymore. And then I got approached

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again and thought, you know what, let's just go for it. Let's

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just i'd seen it again. I
watched a few episodes and before I had

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something to offer, I really didn't
believe as far as being a chef on

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as far as personality wise, but
just maybe let's just give it a go.

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I like challenging myself and that was
it, and before you know it

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00:10:48,440 --> 00:10:54,639
it well listen, yeah, yeah, yeah, exactly. People are asking

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for different kind of eggs. It's
insane. But you are you there for

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over medium. You've done grade so
far, but we got a long season

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left. You may start wielding knives
in an inappropriate way. So we have

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00:11:07,799 --> 00:11:11,919
some barnacle questions to get to.
Yes. Yes, Carolyn Keegan's asked,

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what's the most obnoxious meal you've been
asked to cook? I guess this could

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be on charter or maybe even in
a restaurant as well. Let's stick it,

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let's keep it to the charter.
That's a great question. Two tofu

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and French fries. When you're saying
the vegan food and not good enough.

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Yeah, when you about the vegan
menu and then you ask for fries and

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tofu, it kind of negates the
criticism. I think I think that was

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pretty obnoxious. Yeah, I think
I watched that episode. A chip buddy

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is way better than fried tofu and
French fries. That's just what she wants.

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00:11:46,960 --> 00:11:50,039
Come on, yeah, yeah,
we were on. We had your

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back on that way. I'll say
a second thing over medium eggs, that

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is, who do you think you
are asking about? Over media? You

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know it's it's crazy. I am. I'm an over medium fan, and

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I recognize how annoying that is because, especially in like a diner environment,

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to get that right, a cook
on that that's like a very very fragile

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state of yolk. You have to
nail there, and it is. It's

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pretty fucking annoying. But I'll be
honest, though, I've got to clarify

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this because it makes me look arrogant
on the show. I did google it.

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Me and Tally both googled it,
and I thought I was doing what

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it said. Like, I'll be
honest, I've been a chef for fifteen

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years and that was the first Harvey
and ask for it over medium egg So

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I did google it, and I
didn't think I was given the guest what

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he wanted, honestly I didn't.
Yeah, but it's not Charter like I

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did this amazing mission Star tasting menu
and all I've heard is eggs, eggs,

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eggs. Yeah right, yeah,
yeah, no, we we we

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we want to see the bloodshed.
We don't care about you succeeding. What

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is what is the state of eggs
in Jolly old? Is it? Is

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it just sunny side up and scrambled? Is that it? It's pretty much

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yeah, it's usually like, yeah, it's soft, it's runny in the

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middle and hard. That's pretty much
what it is. Got it? But

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yeah, obviously, like I should
have. I really judged it as I

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was cooking in the med for Europe
by I really, I really should have

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approached it as these guests are going
to all be American, and I didn't

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I was going to be on the
show. I didn't want to watch it

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because I didn't want it to change
the way I was going to act.

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I felt that I would have watched
the other chefs I might try and change

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things and be different. Sure,
just any of it. So I was

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I was a bit caught off guard
by how American it was. And it

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was a bit I was like in
Italy, I'm going to get to cook

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all this local, amazing food and
then it's like Charter two, we want

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to Caribbean nice. It's like okay, yeah, No, Americans are known

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for their refined palate. All right, steph G. How often does the

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crew actually eat the food off the
guess plates after service? Great queue,

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00:14:05,919 --> 00:14:11,440
that's a great cue. So I
never really see that happened. But what

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I will say is this, I
cooked so every day that he was always

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a round for the crew. Anyway, what would go? I would always

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have reserves and when the guest looked
it was over, go down to the

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crew mass and they would need the
rest. Got it. So they always

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want some of the guest food as
well as crew food. At weather Vane

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Seafoods, I used to do as
it was being the dishwasher, I'd be

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like, oh wow, they didn't
even touch that chicken tender. I'd throw

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00:14:33,120 --> 00:14:35,759
it in my mouth. What was
the what was the thing of whether it

204
00:14:35,879 --> 00:14:39,679
was it a cock with a compass
on the bottom. Yeah, yeah,

205
00:14:39,679 --> 00:14:43,320
oh okay, that's so weird.
It was. Okay, this is pretty

206
00:14:43,360 --> 00:14:48,159
this is an interesting question. Okay
what I'm sorry? Sorry, sorry,

207
00:14:48,200 --> 00:14:54,399
sorry, Here it comes here,
it comes sorry he interrupted, Here comes

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am I from the middle. Oh
that's mean. Okay, okay, Riven

209
00:15:00,639 --> 00:15:05,600
right now, No you're not you're
not Revendell. People from Revendell, people

210
00:15:05,600 --> 00:15:11,639
from Revendell do not sound like you. Okay, they're two l making me

211
00:15:11,720 --> 00:15:16,120
a cup of coffee as Yeah,
Jessica Martin wants to know what crew member

212
00:15:16,200 --> 00:15:22,840
is the pickiest eater, who was
the biggest pain in the ass with questions.

213
00:15:22,799 --> 00:15:28,679
He Clayon seems to have certain dietary
requirements which prove to be false.

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00:15:28,879 --> 00:15:33,559
That's all I will saying, whoa
does that something that comes up later in

215
00:15:33,600 --> 00:15:35,879
the season. Don't get him in
trouvel. Don't get him in trouble.

216
00:15:37,720 --> 00:15:41,720
It's so weird to think of a
French being a picky eat or having any

217
00:15:41,840 --> 00:15:46,799
dietary restrictions. They just throw cream
and butter and undercooked chicken down their throat.

218
00:15:46,919 --> 00:15:50,440
That's it. You know. He
was only to remember who would come

219
00:15:50,480 --> 00:15:54,799
up and ask me to cook him
certain things every day. He just didn't

220
00:15:54,840 --> 00:15:58,960
get it. I love the guy
to death. This is back to the

221
00:16:00,080 --> 00:16:03,679
vegans that were that vegan that was
the pain. Yeah. Is there ever

222
00:16:03,720 --> 00:16:08,840
a temptation to add a little butter
and bacon fat to a truly insufferable vegan

223
00:16:08,919 --> 00:16:15,559
request. I've never done it,
but I've seen it done before. I've

224
00:16:15,559 --> 00:16:22,919
seen it done it not for the
guests. I've seen it done in kitchens

225
00:16:22,919 --> 00:16:29,919
for staff who people just didn't like. I've seen it. Did you know

226
00:16:30,039 --> 00:16:33,639
Max before the show? No,
you didn't. Okay, why that question?

227
00:16:33,759 --> 00:16:37,039
A lot of people have been asking
that online because they think because they're

228
00:16:37,080 --> 00:16:41,360
so close and buddy buddy, that
they had So there's a reason me and

229
00:16:41,399 --> 00:16:45,799
Max are so close. So firstly, I never see I never worked directly

230
00:16:45,840 --> 00:16:48,759
with Max, so I didn't see
all this stuff happening on Deck. But

231
00:16:48,840 --> 00:16:52,080
I just see you'll see as the
season goes on, we have quite a

232
00:16:52,080 --> 00:16:56,919
funny dynamic in the galley between us. It just makes me laugh so much

233
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because he's so funny. Like my
opinion of maxes, he's a cartoon character

234
00:17:02,279 --> 00:17:07,559
who's got dropped in the wrong dimension, and he just episodes where he's in

235
00:17:07,559 --> 00:17:11,000
the wrong dimension. That's what it
is. I would pay to have if

236
00:17:11,000 --> 00:17:14,640
I got another your job, I
would pay to have Max in the corner.

237
00:17:15,119 --> 00:17:18,039
Yeah, it makes me laugh that
much. Yeah, he is like

238
00:17:18,599 --> 00:17:22,480
working. I didn't really witness his
work ethic, so I don't really care

239
00:17:22,480 --> 00:17:26,759
about that. Sure. Yeah,
now he is more adult swim than than

240
00:17:26,880 --> 00:17:30,880
below Deck. You know. Yeah, I think people think he's playing a

241
00:17:30,960 --> 00:17:36,039
character. I can guarantee confirm that
is Max who he is. I've being

242
00:17:36,440 --> 00:17:41,279
being outside in the real world and
yeah, exactly like I've never met anyone

243
00:17:41,359 --> 00:17:44,720
like him. Yeah, I know, he's like a crepe with Untella and

244
00:17:44,799 --> 00:17:49,680
razor blades in it. Okay,
next question, Okay. Jane Coast Tuck

245
00:17:51,119 --> 00:17:53,400
asked which girl on the boat did
you fancy the most? Great? Great

246
00:17:53,440 --> 00:17:57,720
cue? So they were all attractive, I'll be honest, he was No.

247
00:17:57,759 --> 00:18:02,200
One knows really my eyes on because
I was just so focused on the

248
00:18:02,319 --> 00:18:06,920
job I think I was. I
rarely approached the show as a chef.

249
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Wanted to showcase my skills. I
wasn't trying to be a personality. So

250
00:18:11,200 --> 00:18:15,319
like there were girls who I found
them all attractives, to be honest,

251
00:18:15,400 --> 00:18:18,400
but I just wasn't really thinking about
it. I was spent. I was

252
00:18:18,400 --> 00:18:21,200
working too hard in the gully.
Yeah, I want to see you get

253
00:18:21,240 --> 00:18:23,559
another season. You're gonna have to
start mixing it up with your co workers

254
00:18:23,599 --> 00:18:26,599
on this. Yeah. Again,
we want to see the whole thing burned

255
00:18:26,640 --> 00:18:30,039
to the ground. So that's why
Pat saying that. Can I interrupt pretty

256
00:18:30,119 --> 00:18:37,440
quickly with a a regional question?
Of course, I'm sure it won't be

257
00:18:37,440 --> 00:18:45,799
insulting at all why do certain people
like Everton and certain people like Liverpool?

258
00:18:45,799 --> 00:18:49,279
Why would you ever pick everywhere?
Why would you ever pick Everton? Is

259
00:18:49,319 --> 00:18:53,079
it? Is it a like is
there some kind of river that separated but

260
00:18:53,319 --> 00:18:59,960
impressed that you know Evan in Liverpool? Yeah, it's basically it's basically who

261
00:19:00,079 --> 00:19:03,720
your dad supports. It's split out
in the city. It doesn't matter you

262
00:19:03,880 --> 00:19:08,599
are a Blue or Red and your
dad supports like most of my friends Everton,

263
00:19:08,880 --> 00:19:11,839
a lot of them, Ice Bort
Liverpool. But it's literally your family,

264
00:19:11,920 --> 00:19:15,160
that's it. Okay, have you
ever seen anybody killed? Have you

265
00:19:15,200 --> 00:19:22,480
ever seen anybody killed in the streets
after a dar I don't think I've seen

266
00:19:22,480 --> 00:19:26,359
anyone kill. Well, I've seen
Yeah, you've seen probably Yeah, all

267
00:19:26,440 --> 00:19:29,759
right, this is a tough question. Now. I love our listeners,

268
00:19:29,799 --> 00:19:32,640
I love our barnacles. This one's
been with us for a very long time.

269
00:19:32,680 --> 00:19:37,799
But she's you're on the you're on
the hot seat here with Karen VF.

270
00:19:37,240 --> 00:19:40,880
Why did you throw to me me
under the bus because of the fried

271
00:19:40,960 --> 00:19:45,000
tofu thing. She didn't do anything
wrong, neither did neither did, but

272
00:19:45,079 --> 00:19:51,640
you had no problem blaming her.
The thing that you do often during the

273
00:19:51,720 --> 00:19:55,480
rest of the season. Karen VF
wants to know that Karen VF living up

274
00:19:55,519 --> 00:19:59,640
to the name. Great question,
Super one professional of me to even say

275
00:19:59,720 --> 00:20:02,599
it was to me to the guests, Yeah, well it was. It

276
00:20:02,640 --> 00:20:06,079
was definitely not my intention to throw
to me under the bus. It was

277
00:20:06,160 --> 00:20:10,680
just an initial reaction. I got
asked the question and I reacted straight away.

278
00:20:11,039 --> 00:20:15,039
It was super unprofessional, But I
wasn't marching up the stairs like I'm

279
00:20:15,039 --> 00:20:17,960
going to throw to me under the
bus, like I think it's been tough

280
00:20:18,000 --> 00:20:21,000
about the context. The guest asked
me, why, why did you do

281
00:20:21,039 --> 00:20:22,119
that? And I was like,
that's what I was told. That was

282
00:20:22,200 --> 00:20:26,000
unprofessional, But that was just the
heat of the moment, what came on

283
00:20:26,119 --> 00:20:29,799
my mouth. It wasn't preteditated.
It wasn't like, right, I'm going

284
00:20:29,839 --> 00:20:34,680
to sabotage to me now. Yeah, it was just did you In the

285
00:20:34,720 --> 00:20:41,720
last episode, we saw Roy Orbison's
children make pizzas and the pizzas looked absolutely

286
00:20:41,759 --> 00:20:45,119
disgusting. Did you tell them that
they did not do a good job?

287
00:20:45,160 --> 00:20:49,960
Did you give any constructive criticism or
anything like that. They were they were

288
00:20:51,000 --> 00:20:55,680
four years old, but you can
always learn, you know, I told

289
00:20:55,680 --> 00:20:59,680
them they did a great job.
Hey, Chef Jack, don't take any

290
00:20:59,720 --> 00:21:02,079
of that sh from doing to And
those pizzas look lovely, And I'll tell

291
00:21:02,079 --> 00:21:04,680
you why, because they actually had
sauce on them. I moved out here

292
00:21:04,680 --> 00:21:08,359
to Los Angeles from New England.
Chef Jack, they don't put sauce on

293
00:21:08,440 --> 00:21:15,680
here. Apparently sauce costs fourteen dollars
a thimble. Not put sauce on pizza.

294
00:21:15,759 --> 00:21:18,640
I bet I bet you they put
pine as well, don't they?

295
00:21:18,839 --> 00:21:19,839
Oh? Yes, they do that. How do you feel? How do

296
00:21:19,880 --> 00:21:23,359
you feel about a region being called
New England? You do you know about

297
00:21:23,359 --> 00:21:27,599
New England? I've heard of it. Yeah, I've already know the hit

298
00:21:27,759 --> 00:21:33,200
behind it. Well, we are
your little babies over here. Yeah,

299
00:21:33,279 --> 00:21:37,720
yeah, it's very similar because there's
a lot of drunks out there. Yeah,

300
00:21:37,759 --> 00:21:41,880
I'm irish. Yes, there's one
thing we can do in England that

301
00:21:41,920 --> 00:21:45,400
we can drink. That's right,
we can do we can drink. Yes,

302
00:21:47,279 --> 00:21:49,759
all right, A couple more questions
and we might get in trouble with

303
00:21:49,880 --> 00:21:52,880
UH with Bravo and PR so of
course they'll jump in and tell us if

304
00:21:52,920 --> 00:21:57,119
we cross the line here, clear
the air. Christine Kamara Rena wants to

305
00:21:57,119 --> 00:22:03,799
know. Will you ever work with
Tommy again? Yes? I would good.

306
00:22:03,200 --> 00:22:07,960
Good For these dicey questions, I
think it's best to keep them short

307
00:22:07,000 --> 00:22:11,519
and sweet. How we do it? Okay? How much did Italia's opinion

308
00:22:11,559 --> 00:22:15,960
of Toomey's affect your first impression impression
of her? Now? On the show,

309
00:22:15,039 --> 00:22:22,000
you played Switzerland and claimed that you
never let outside thoughts or sharing opinions

310
00:22:22,000 --> 00:22:25,400
on people affect your initial judgment?
Is that? Do stand by that?

311
00:22:25,480 --> 00:22:32,160
Still? It certainly looks like Natalia's
opinion affects it. And the biggest thing

312
00:22:32,319 --> 00:22:37,119
is when Natalia tells me to Me's
talking ship, there's this real tense music

313
00:22:38,079 --> 00:22:41,519
and even I'm like, I'm going
to kill someone. But that wasn't going

314
00:22:41,519 --> 00:22:45,039
from behind at all, Like I
had my own reservations with to me because

315
00:22:45,039 --> 00:22:49,759
of her whole demeanor when she came
on board and that service. It wasn't

316
00:22:51,039 --> 00:22:53,279
it was the lack of accountability.
What was you mean? It was the

317
00:22:53,319 --> 00:22:56,920
lack of accountability And for her to
turn around to be insane, it's because

318
00:22:56,960 --> 00:23:02,359
someone's in your ear. It's not
exactly how she acted when Kyle was in

319
00:23:02,440 --> 00:23:06,680
her area. At least I had
good reasons for losing my temper slightly.

320
00:23:07,000 --> 00:23:08,839
Sure, And the end of the
day, no matter if it's Kyle's fault

321
00:23:10,160 --> 00:23:12,720
for what went wrong, just's fault, Battalian's fault. It doesn't matter.

322
00:23:14,319 --> 00:23:17,880
And I come to the chief stew
how many times have we seen on below

323
00:23:17,960 --> 00:23:19,960
deck or in your and in general
the chef gives her the big one to

324
00:23:21,039 --> 00:23:23,680
the second stew and the third stew
when the chief stuke comes to put the

325
00:23:23,680 --> 00:23:27,880
tell between the legs. I've come
from miscon Star kitchens, where we respect

326
00:23:27,960 --> 00:23:32,759
hierarchy. So if there's a problem
with service, I'm going to the chief

327
00:23:32,759 --> 00:23:36,640
stew. Yeah, it's a problem
by the problem with Max. I'm not

328
00:23:36,680 --> 00:23:38,000
going to tell Max directly. I'm
going to tell Luca. That's just the

329
00:23:38,000 --> 00:23:42,160
way it works. Sure, well, you and I need to clarify this

330
00:23:42,200 --> 00:23:45,920
as well. Yeah, I didn't
blame you need the service going wrong.

331
00:23:45,359 --> 00:23:49,359
My words were you need to be
on top of this. That's different to

332
00:23:49,359 --> 00:23:52,559
saying this is your fault, because
guess what, as the chiefs do you

333
00:23:52,640 --> 00:23:56,480
do need to be on top of
her. If you're not working as chief

334
00:23:56,480 --> 00:23:59,599
stew before, guess what, that's
not my problem. Yeah, and I

335
00:23:59,839 --> 00:24:03,599
keep you need to give to me
a chance if I burned all the food

336
00:24:03,640 --> 00:24:06,720
on the first chart, right,
could I turn and Sundy bollocks me?

337
00:24:06,799 --> 00:24:08,640
Could I say to Sunday, You've
got to give me a chance, Sunday.

338
00:24:08,680 --> 00:24:12,200
It doesn't work like that. Yeah, it needs to be on top

339
00:24:12,240 --> 00:24:17,000
of it. Well, that was
it. You come from a hierarchical world.

340
00:24:17,079 --> 00:24:22,160
But usually in below deck we we
see kind of a reverse of that,

341
00:24:22,319 --> 00:24:27,319
wherein the chiefs do and the chefs
usually do try to emotionally and or

342
00:24:27,359 --> 00:24:32,400
physically harm one another at least one
or two times before the season's up.

343
00:24:32,400 --> 00:24:33,880
But I was going to say,
when you know, when you said you

344
00:24:33,920 --> 00:24:37,720
didn't watch the show, you should
because it would have bolstered your confidence quite

345
00:24:37,720 --> 00:24:41,000
a bit. Because we've had chefs
that have made uh you know, the

346
00:24:41,039 --> 00:24:45,799
infamous dishes. Uh it was it
was a nacho. It was a nacho.

347
00:24:48,519 --> 00:24:51,480
No, no, no, it
was chips with a cold can of

348
00:24:51,559 --> 00:24:56,480
corn. I've seen them the clips
on YouTube of like the worst chef meals.

349
00:24:56,960 --> 00:25:02,079
Yeah, the chef that brings me
to a question, if you don't

350
00:25:02,079 --> 00:25:07,440
mind, Lindsay Shack asked, has
any chief, stew or service person ever

351
00:25:07,559 --> 00:25:10,160
refused to bring out your food to
the table. I think I know this

352
00:25:10,240 --> 00:25:15,559
answer, but like like you never
thought I thought I knew that one?

353
00:25:15,759 --> 00:25:19,039
Who was that like being scared of
me? Not's just like no, it's

354
00:25:19,039 --> 00:25:23,160
never happened. Never don't play the
food Like I didn't think it was good

355
00:25:23,200 --> 00:25:26,720
enough to go out. I wouldn't
never play the food or somebody I would.

356
00:25:26,759 --> 00:25:29,559
I don't think it's good enough.
Who asked that fucking question? Lindsay

357
00:25:29,559 --> 00:25:33,480
Shack, Lindsay, I got a
good question. I know it's a terrible

358
00:25:33,559 --> 00:25:41,039
question. Also, we love you, Lindsay, Yeah, we love we

359
00:25:41,079 --> 00:25:45,920
do. Last couple of questions Teresa
and Meeter wants to know what's your career

360
00:25:45,960 --> 00:25:49,480
goals right now? So I'm taking
a little bit of a sabbatical. I

361
00:25:49,519 --> 00:25:52,559
haven't worked in about eight months.
Have been really focusing on my health,

362
00:25:52,559 --> 00:25:56,599
on the fitness, and I just
didn't want to be working when the show

363
00:25:56,680 --> 00:25:59,880
was there. I kept getting pushed
back and pushed back, and like an

364
00:26:00,000 --> 00:26:03,440
would have November. But I'm going
to go back to the UK for Christmas,

365
00:26:03,079 --> 00:26:06,759
spend a couple of a couple of
months there, and then I'm probably

366
00:26:06,759 --> 00:26:10,200
going to head to the States and
I think I'll probably be a private chef.

367
00:26:10,640 --> 00:26:12,000
And I'm really trying to get into
YouTube as well. I want to

368
00:26:12,039 --> 00:26:15,240
be a YouTuber, so I've already
started making a lot of videos. I

369
00:26:15,319 --> 00:26:19,640
just can't finish any projects. Yeah, it's a it's a learning curve.

370
00:26:19,640 --> 00:26:26,200
But you'll find a lot of wealthy, uncomfortable people out in Los Angeles like

371
00:26:26,240 --> 00:26:30,279
bell Air, you know, like
uh, you know, like an old

372
00:26:30,319 --> 00:26:33,960
Donald Sterling type who will hire you
and he'll like pat your ass. One

373
00:26:33,960 --> 00:26:37,759
morning you'll be like, oh that's
weird, but he is paying me five

374
00:26:37,880 --> 00:26:44,920
thousand dollars every break smack away.
Yeah. Last question. I don't like

375
00:26:44,960 --> 00:26:48,440
to think too far ahead because life
just froze you so many cavebull sure,

376
00:26:48,839 --> 00:26:51,319
Like I say I'm going to be
in two years. Well, life just

377
00:26:51,319 --> 00:26:55,480
froze you so many caveball complund too
much. You're thirty. Live life,

378
00:26:55,519 --> 00:26:57,960
have fun, man, live life, have fun. Last question. Our

379
00:26:59,359 --> 00:27:03,200
moderator are our Facebook group. We
call him Chief Stew. He asks your

380
00:27:03,279 --> 00:27:06,519
last meal? What would it be? Great? Queue, Chief Stew.

381
00:27:07,559 --> 00:27:10,640
It would probably be and this is
a hard one, it would probably be

382
00:27:11,079 --> 00:27:15,839
a good old British roast dinner.
I love a roast dinner. Yeah,

383
00:27:15,839 --> 00:27:18,720
it's like my favorite meal. That
would be my last meal a good one

384
00:27:18,759 --> 00:27:22,160
with all the trimmings. So what
are all the trimmings. So there's the

385
00:27:22,319 --> 00:27:26,640
roast, there's potatoes and gravy,
so you have your meat. But every

386
00:27:26,680 --> 00:27:33,799
meat, pork, beef, lamb
there's a carrotte and turner like mash broccoli,

387
00:27:33,319 --> 00:27:40,480
Louie broccoli. People who are listening, okay, cabbage, roast,

388
00:27:40,519 --> 00:27:45,079
potatoes, Yorkshire puddings, gravy,
pigs and blank which is like the little

389
00:27:45,119 --> 00:27:52,960
sausages, every pork stuffing. It's
just everything on a plate. It's it's

390
00:27:52,000 --> 00:27:56,920
just pure flavor, gravy. Our
pigs in a blanket in England? Are

391
00:27:56,960 --> 00:28:03,279
they like little Gregs or are they
different than Greg's? No, it's different

392
00:28:03,319 --> 00:28:07,319
from Gregs. It's basically it's usually
around Christmas time that the saved. But

393
00:28:07,319 --> 00:28:10,359
it's basically a chipple out of sauce. Ineo. This big rapped in bacon.

394
00:28:10,559 --> 00:28:14,640
Okay, okay, yeah, just
a great addition. How could you

395
00:28:14,680 --> 00:28:18,359
not like it? I feel like
such a failure bacon as well. It's

396
00:28:18,400 --> 00:28:22,880
wrapped in American streaky bacon. Okay. My last would be nachos. You

397
00:28:22,920 --> 00:28:26,200
know, so I'm a loser anyway, That's all I got. What a

398
00:28:26,200 --> 00:28:29,640
great interview. I thought you're great
on the show man on the show,

399
00:28:29,640 --> 00:28:30,920
and I think we'll just end with
this. What's your favorite Lord of the

400
00:28:32,000 --> 00:28:41,680
Rings character? Got to be some, isn't it. Yeah, Sam is

401
00:28:41,759 --> 00:28:45,519
Sam is a great character. Is
the real hero of this area. Of

402
00:28:45,519 --> 00:28:48,640
course, Frodo is a petulant little
asshole, you know. Yeah, and

403
00:28:48,839 --> 00:28:52,920
all Leglis does just say one liners. Yeah, that's all Leglis just has

404
00:28:52,920 --> 00:28:56,039
one liners. Nothing else. Too
pretty, too pretty, too perfect.

405
00:28:56,480 --> 00:29:02,039
You know. Sam has hair on
his and on his chest. Jack,

406
00:29:02,119 --> 00:29:04,359
thank you so much for joining us. We really appreciated love talking to you.

407
00:29:04,480 --> 00:29:10,160
And uh, when you come out
to work for the ruling elite in

408
00:29:10,200 --> 00:29:14,119
Los Angeles, please stop by the
studio and we'll do this again. Absolutely

409
00:29:14,160 --> 00:29:15,480
will be in so I'd love to
be in person, and I think it'd

410
00:29:15,480 --> 00:29:18,039
be a lot better. Thanks for
having me. We'll talk to you soon.

411
00:29:18,319 --> 00:29:21,720
You really fun. Thanks