Episode Transcript
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Speaker 1 (00:00):
Fresh Office Charity golf tournament yesterday. Please welcome Robert Irvine. Please,
how are you, sir? Good morning, Good morning to you.
What were you What were you saying? You're on the road?
How many days a year?
Speaker 2 (00:12):
Three hundred and forty five days a year?
Speaker 1 (00:13):
Man, my god man, yeah, unreal.
Speaker 2 (00:17):
It's fun.
Speaker 3 (00:17):
It's no sleep, lots of alcohol and tequina keeps you awake.
Speaker 2 (00:22):
Is good?
Speaker 1 (00:25):
Do you travel with your own liquor?
Speaker 2 (00:27):
Sometimes? Yeah?
Speaker 1 (00:28):
Do you really?
Speaker 3 (00:29):
I have a plane, so I travel on the plane
and there's always stuff on there.
Speaker 4 (00:33):
So when you travel three hundred and forty five, like
you're not going, like you're not showing up at National
Airport later today to get out of here like you
have you have a plane.
Speaker 3 (00:42):
Yeah, but that's all the time I traveled commercial. I
just was up in the North Pole as sorry, Norway right,
three hundred miles Pasiotic Circle. That was all commercial. You know,
it just depends if it's militiay travel or whatever I'm
doing right the Well, let me back up a step.
How was the How was the tournament? The golf tournament
first time in DC was amazing, I mean just amazing. Well,
(01:05):
I don't know what we made of but a lot
of people, over two hundred fifty people. We we upgraded
a medal, right, which is we've never done before for
a special operations guy.
Speaker 1 (01:16):
What does that mean?
Speaker 2 (01:17):
What does that mean?
Speaker 3 (01:17):
So if you get a bronze star, a bronze star
with valor, right, it took twenty years to get that
passed from from when he was in action to today.
Oh wow, so it's very hard to get that upgraded.
So a lot of people twenty years he had done.
Speaker 2 (01:33):
It was very.
Speaker 3 (01:34):
Special for the guy in his family, I just say,
that's a pretty that's got to be a pretty cool moment.
Speaker 2 (01:39):
It was a moment for him.
Speaker 3 (01:40):
He's four kids, his wife and everybody are three hundred
plus people.
Speaker 2 (01:44):
That was very emotional, right, you know.
Speaker 4 (01:46):
And that was all and yesterday it was all through
or to does it does it benefit your family?
Speaker 2 (01:50):
If there's a Roberto Vine Foundation?
Speaker 4 (01:52):
Yeah, yeah, the and I will tell you this just
in reading your foundation does a ton Man?
Speaker 3 (01:58):
Yeah, yeah, that's why I'm on the trying to bring
lights to a first responders, a police officers, firefighters, nurses,
EMT nine one operators and the many women that were
the Clock Foundation and their families.
Speaker 2 (02:12):
I think they get so lost behind and there are.
Speaker 3 (02:15):
Great charities out there there Where the government falls short,
the charities pick up right.
Speaker 4 (02:21):
So and does that that all comes out of? Obviously
you did? You did your own military service, yes, sir,
when you were where'd you.
Speaker 3 (02:29):
Like fifteen fifteen years old little baby in the Royal Navy?
Speaker 4 (02:34):
Is this story true that when you in order to
I don't want to say in order to join the navy,
but like your mom, your mom would leave and take
the bus to go to work.
Speaker 3 (02:45):
Oh my god, yes it is true. And little Robert
was some research good job.
Speaker 4 (02:51):
Would sit outside and wait for mom to leave and
be like, my mommy, I love you, I'm going to
go to school. And then little fifteen year old Robert
mom would get on the bus and go away. And
then little fifteen year old Robert would run back into
the house and just gets snot sling and drunk on beer.
Speaker 3 (03:07):
Well no, but yes, drink all of my dad's beer
with my buddies. And then she called the house one
day and like in idiot ants that day, oh, they're
buying residents, And she said what the next minute.
Speaker 1 (03:20):
Why did she call the house?
Speaker 2 (03:21):
Did she just have I think she had a hunch. Well,
I think she may have.
Speaker 3 (03:25):
Got out of school a call from the school. I
don't know, but I know I picked up the phone
like a loser, and it was the demise of Robert Irvine.
Speaker 2 (03:36):
Oh, oh the creation which where you look at that?
Speaker 3 (03:39):
Oh, totally creation, because I look at the demise from
this situation and drinking Mehwan's ale to join in the
military six weeks later, you know, So.
Speaker 1 (03:48):
Did she literally say were you? Were you a bad student?
Speaker 2 (03:52):
I was a terrible kid?
Speaker 1 (03:53):
Were you really terrible kid in behavior?
Speaker 2 (03:55):
Or terrible kid in behavior?
Speaker 3 (03:57):
The things I loved history would work in sports and
that was good, all of them. And I joined the
home economics last at the age of eleven because it
was thirty girls.
Speaker 2 (04:06):
I thought might get a girlfriend. Didn't. I made a
Keish Lorraine. And here I am right here.
Speaker 3 (04:13):
I am Keith Lorraine and sixty years old, still doing
the same shit.
Speaker 4 (04:19):
So so you answered the phone, your mom comes home,
she's passed. Did she literally drag you down to the literally.
Speaker 3 (04:25):
The next morning, because you got home at six thirty
recruitment office and I took the test and if you laugh,
I will come over there and beat you and that's
a promise.
Speaker 2 (04:36):
Okay. Number one being the high school.
Speaker 3 (04:38):
So you know, I laugh when I'm uncomfortable. I laugh
when I'm uncomfortable. Well you could be all right, so okay,
so I may not be then okay. So level one
was the highest in English and mass Level five was
the lowest. I got five to five and the guy
said to me, well, congratulations, you're in a match. She's
roll Navy and by the way, you're going to be
a cook. And I went, yo, yeah, that's great. I
(05:00):
mean home economics class and literally, you know, four weeks
later I was in the Navy and boot camp.
Speaker 4 (05:06):
And were you And that was your Is that kind
of was that your introduction to I mean obviously.
Speaker 3 (05:11):
You know, been a secret at for years. So from
eleven to fifteen till I got to join the military,
I was the secret at. So I'd go away weekends
on naval ships and you had to fold the uniform
where the uniform dah da da da da. I was
good at that.
Speaker 4 (05:27):
Right, And then you were you were was being a
cook in the navy. Though You're kind of introduction absolutely
to I got falling in love with it. I mean,
obviously it's a passion.
Speaker 3 (05:39):
Well, I think I think home economics was for me.
There I made a keys Lorraine and you know that's cheese, pastry, eggs,
some bacon and onions, and it made a meal. And
I was we're a poor family, really were poor. And
two slices of bread, butter and sugar was breakfast, dinner
and lunch. I mean, we're poor, right, That's when my
(06:01):
mother walked weally. I was God send and I could
drink beer.
Speaker 4 (06:06):
But we can afford bread, butter and Dad's beyd oh
he never went without.
Speaker 1 (06:13):
We'll lose this goddamn house.
Speaker 2 (06:15):
Yeah.
Speaker 3 (06:16):
By the way, that my mother still lives in the
same house for fifty six years that she rents off
the council. When she dies, he gets painted and somebody
else cats it. I tried to buy years ago for
and she's like nope, So she won't move.
Speaker 2 (06:29):
Nope.
Speaker 4 (06:29):
The because I feel like and listen, I don't I
don't know what TV pays, but I feel like you do, okay,
like enough where you could go, hey, mom, you know
what we're gonna.
Speaker 1 (06:38):
We're gonna, we're gonna kick up. But she won't like that's.
Speaker 3 (06:40):
No, those are hers come here for eight She come
here for eight weeks a year and travel on the
TV circule or whatever I'm doing.
Speaker 2 (06:47):
But she goes home to that same house. You know,
it's just crazy. Wow, you know what?
Speaker 1 (06:52):
Good for her?
Speaker 2 (06:52):
Though?
Speaker 1 (06:53):
Good for her?
Speaker 4 (06:54):
So the so the So you you take home mech
thinking you're gonna get laid and then you end up
making the keish la rain.
Speaker 1 (07:01):
And at that point did you realize you got a
knack for it?
Speaker 3 (07:04):
I knew I was good at it. It took him
to my dad and as what says bleep because he
was at Lari's guy meeting potatoes army guy. And it's
funny because when I joined the Navy as a cook,
actually it was a junior assistant cook because I was
too young, right, and that Jack Irvine and that wasn't
my name, was junior assistant cook. And for two years
(07:24):
he didn't speak with me because he felt it was serbitude.
Speaker 2 (07:29):
I was cooking or serving people, right, and he hated it.
Speaker 4 (07:34):
Wow, no kidding, it's fifteen. That seems young to me
to be enlisted.
Speaker 3 (07:40):
Well, if you're if you're a bad kid, you can
do it here. If you're sign if your parents signed away,
Oh you can't.
Speaker 1 (07:47):
Oh, I had.
Speaker 2 (07:48):
I was sixteen eighteen here, but yeah, wow.
Speaker 1 (07:52):
So so you end up doing that? What? What?
Speaker 4 (07:54):
What?
Speaker 1 (07:54):
Finally kicked your dad around? Being cool with funny.
Speaker 3 (07:57):
I ended up working for a two star admiral as
his personal chef of flack of Sportsmouth where HMS victory is.
Speaker 2 (08:06):
He wanted to have a party.
Speaker 3 (08:07):
He invited my mother send a car for my mother,
and my dad showed up in the car. I'm like, oh, shoot,
something like that. What's he going to say? Because my
dad liked to drink, right, And I'm like, uh, borderline alcoholic, right,
So I don't know what he's going to say to
my two star boss. I know my mother's very quiet,
(08:29):
but you know, if he has a drink, what was
he going to say?
Speaker 4 (08:32):
So?
Speaker 2 (08:32):
I was on the Penzanies forever it rained.
Speaker 3 (08:35):
They played rounders or like baseball, you know, in the
in the field, right. They were best friends, and all
of a sudden he became oh this cooking stuff is good,
you know, And until he died, oh twelve years ago.
Speaker 1 (08:50):
Is he was the two star guy?
Speaker 4 (08:52):
Was he one of the I heard you talking about
that when you when you went in and so like
you're young, obviously not a great kid, but that you
had a lot of sea daddies.
Speaker 3 (09:03):
Yeap, who kind of my god? You I've done yours research.
Don't want daddies. Yeah, well that's that's a male or female.
And there was no females at that time on warships.
It was always men, so I had older men. I
was young kid. I mean I would go drinking with
him at sixteen years old. I had a curve for
you at twelve o'clock, right, and if I came back late,
(09:25):
the judy officer would you can't do it now, but
he would say either again on the captain's table, which
means court martial, or I'm going to punch your little
I'm like, punch me. I don't care. I'm drunk. And
that's the true story. It's like And the only way
I could get him back, and he was a Nigerian
(09:46):
transfer for two years to the British Navy. The know
way get him back was on a maker man's on
a Tuesday afternoon. We played sport five in side football,
right seven football. That's the only way I get him back.
I punched him in the wall. I got in bite.
Speaker 4 (10:02):
But yeah, were you so when you first got in
you didn't snap right into shape.
Speaker 2 (10:10):
You still was already.
Speaker 3 (10:11):
I was already in shape because I'd been in I
didn't mean physical, No, No, I was already in that
so had. I had a class of twelve people, and
my uniform was perfect. My bed was perfect because I've
been around it for so long. Eleven years old, I
mean the secret. I traveled the globe. You know, my
mother put me on a ship and said bye bye
kind of thing. So I knew what that system was.
(10:34):
And I had a boss who was a chief who
came up to me and he said to me, I'm
going to fail you. I'm going to kick you out
the navy. And I said, I won't tell you what
for what. I won't tell you what for one or
something like that. He said, because you're not a team player.
And I said, what do you mean I'm I mean
I'm helping everybody. They said, no, you're not. My kid
(10:56):
was put he couldn't pick in anything on my kid
or anything.
Speaker 2 (10:58):
I did.
Speaker 3 (11:00):
So at two o'clock in the morning of older guys
twenty four years old, I tipped them all out of
bed and put the lights on, and I said, okay,
I'm going to teach you how to fold your uniform,
make your bed dead.
Speaker 2 (11:11):
To clean your boots, polish your booths.
Speaker 3 (11:13):
And they did that for a week to get them
in this, and then they figured out two or one
I was into mountain beds, so we stopped doing that,
but they learned how to do it, and I became
that young leader of a class of twelve people. And
my boss said, Okay, you don't have to shave with
a cold razor and water on the breakground.
Speaker 2 (11:34):
You can. You can be a good kid. Now. Oh
that's awesome.
Speaker 1 (11:36):
So hey, I want you to explain something to me.
Speaker 4 (11:41):
I was reading it said that when you visit, because
you spent a lot of time like traveling around, visiting
different military bases and meeting with a bunch of different
military people, that you always tell military men and women
now use the military for as much as you can,
because they're using you for as much as they can't
totally explain that to him.
Speaker 3 (12:02):
So think about this as a young man or woman
that's twenty years old, going on in deployment for nine months,
maybe to you know, the Mediterranean Gays or whatever. We
have computers. In my time, we didn't have computers. We
had trifoled mainly, so it's one page that went into
three ways.
Speaker 2 (12:21):
You wrote on it and you sense it. There was
no emails, there was.
Speaker 3 (12:25):
No phones then, and I did a lot of studying
on board ship because when I got out, I knew
I was gonna need it. But I was a dumb
kid at schools because I didn't learn. So I joined
the military and I had to relearn everything. So I say,
while you're in it, you're getting paid to learn not
only your job, but whatever else you can learn. And
(12:47):
if you wanted to be If I was a cook
and I wanted to be a linguist, I had to
learn that and get out and pay Where I'm getting
paid twenty thirty thirty six thousand dollars in the Navy,
I could be making one hundred thousand the outside. So
I use that as a as a look, you've done
twenty years, but what have you done for twenty years?
Speaker 2 (13:06):
I did radio for twenty years.
Speaker 3 (13:08):
It pays me this, Okay, why didn't you do a
computer or or a cryptology on the side and make
one hundred and fifty thousand dollars. I've done neither of
those things because you're successful. But that's that's the concept
behind it, use them because they're using you for service.
Obviously the nation agrees with that. We've got a GI
(13:30):
bill now that goes not only to you but to
your family. And half of the people don't use those
those things that are available to them. I'm like, dude,
you're nine months you're either you know, visit shore side
when you go alongside, or you get on a computer
and do you do work?
Speaker 1 (13:48):
What was the transition?
Speaker 4 (13:49):
So how do you go from being in the being
in the navy and learning and doing all that? What
is the because I'm sure you don't get out and
it happens overnight. And I know you hate the term
celebrity chef. I know you're Robert who makes eggs.
Speaker 2 (14:04):
The he is so good.
Speaker 4 (14:08):
The what was what's the gap in that? Because I
think it's so easy, he's super famous.
Speaker 3 (14:15):
I'm like, here the Navy, I was. I was really
good at what I did. Right when it came out,
there was no oh, let's do a transition for you.
Let's you know, to give you two years do your medical.
Speaker 2 (14:29):
It's not it. You signed the date and you're out.
You're on your own.
Speaker 3 (14:33):
I worked in a small hotel run by or owned
by a football club, a soccer club, Walsall Football Club
Division two, like Ryan Reynolds team.
Speaker 2 (14:41):
Oh sure. So I worked for that hotel.
Speaker 3 (14:43):
And one night I said in the bar a few
drinks with some people and I'm like, oh, yeah, you're
football players.
Speaker 2 (14:50):
Anybody can do that. You kick the ball, It's not difficult, right.
Speaker 3 (14:53):
So I got asked to go and kick a ball
and that was pretty good at it. That's what my
dad played for years. I wasn't as good as I
thought it was, but I played for a year. So
Monday Tuesday I would be in the restaurant. Wednesday I
would practice with a team.
Speaker 1 (15:11):
You played for the team.
Speaker 3 (15:12):
I played for the team only for a year, but
it was fun. You didn't see that one. I made
a little bit of money. But then on Saturday, so
so Wednesday I played, Thursday Friday back in the kitchen.
Speaker 2 (15:28):
Saturday I would go.
Speaker 3 (15:29):
To a game, either Warmampton or Walls, you know, Birmingham
or wherever it was back in.
Speaker 2 (15:35):
That's how I did my life.
Speaker 3 (15:36):
And then I got bored and I'm like one day
I opened a newspaper and there was an ad for
a cruise line in America and I'm like, oh, I
like the idea of that.
Speaker 2 (15:48):
I can I ask you this real quick.
Speaker 4 (15:50):
During that year where you were going back and forth
between working in the kitchen and playing playing soccer football,
where were you happier?
Speaker 2 (16:00):
I don't think I was happy and either play. I
loved playing football.
Speaker 3 (16:03):
Because I was out in the pig, but I don't
think it was happy because they weren't as disciplined as me.
You know, I was in the Falcons. I'm a discipline guy,
So I don't think I was happy. I wanted the
same structure I had in the military in the outside world, right,
and I didn't have it.
Speaker 4 (16:22):
I guess, I guess what I mean. Were you happy
or cooking? And I mean, listen, I get it that.
Speaker 2 (16:26):
No, you weren't. No.
Speaker 3 (16:28):
I was making breakfast, just cry. Anybody can make eggs, bacons,
you know. And I did dinners and things like that.
But I wasn't happy doing it until I got to
a cruise ship. So I paid my six hundred pounds.
I went up to London. I had an interview with
a guy just like this without the MIC's obviously He's like, yeah,
(16:48):
you can go to Miami. So next week I was
in Miami, bought in a cruise ship, never being on
a cruise ship in my life.
Speaker 2 (16:55):
And I was a sous.
Speaker 3 (16:56):
Chef like number four or whatever, a system feeding now
three thousand people, you know, breakfast lunch, did at midnight buffet.
Speaker 2 (17:09):
And I took to it really fast.
Speaker 3 (17:11):
Because number one, I love the water, but number two,
I like directing people. And I had this big galley
a couple of hundred chefs on it. I was really good.
Did that for six months. I was making someone in
the region of a couple of grand a week and
putting it into Grand Cayman. Then you know, going in
(17:32):
the in the six months, getting the case, getting the
cash in it, and going. And I fell in love
with that kind of that world because if I and
this is a true statement, I don't know if it
happens nowadays, but if I did guest satisfaction rating the
public health in American ports, so every time I got
one hundred dollars bonus, so I never touched my pay.
Speaker 2 (17:55):
I was living.
Speaker 3 (17:56):
I was a three striped guy next to the captain's
cabin as a chef, living on four hundred bucks.
Speaker 2 (18:03):
And I made a lot of money.
Speaker 3 (18:04):
I'm like, I can do this, So I went home
for a couple of months with that suitcase of money,
and I did. I had the best time. That all
my buddies had no money. They're all living in misery.
I went back six months later as the executive ship
of a newer, bigger ship and did that for three
or four years, and I was like, Oh, I'm banking
coin and this is really cool. I'm getting to see
the world crystal Harmony, celebrity, all those kind of ships.
Speaker 2 (18:29):
Then I'm like, uh, all right, I'm done with that.
Speaker 3 (18:32):
You know, there's only so many countries can go to,
so many ladies you can date.
Speaker 2 (18:38):
Right, quote unquote.
Speaker 1 (18:41):
Were you were?
Speaker 4 (18:41):
You were you bad on the ship's Yeah, I.
Speaker 1 (18:50):
Was a sailor. Of course you were.
Speaker 2 (18:53):
Of course you were. You know, I wasn't married, a
single guy.
Speaker 4 (18:56):
If I went through divorce decrees with some people, just
say why did you two get divorced, it would say
Cruise Robert Irvine.
Speaker 2 (19:06):
No, because I wasn't married.
Speaker 3 (19:08):
Then not you Oh them, yeah, yeah, maybe a few
of them, maybe a few of them. I don't know
about that. But I was young and single, so it
didn't matter. I don't care about your life. This is
my life at that At that point, you know. So
I left that cruise. I left that cruise and went
to Jamaica. I helped put two hotels together in Jamaica.
(19:32):
One was the Hired at Mallard's Bay and the other
one was Intocontinental. I put it together for Renaissance, so
it was one big hotel. I was there for a
year and I loved it. Sam I lived upstairs. Never
get it. The first day I got there, I walked
through this beautiful, you know, new building, and I saw
(19:56):
some guy, Jamaican guy in the shop like stuff in
bacon and so I'm like my first day, I'm like,
who what are you doing? And he run through the door,
jumped into a boat and off he was. So I
called the security. The next morning. It came the security
of the hotel, but the Jamaican police going through everything
(20:18):
in my room and saying, oh, you have a.
Speaker 2 (20:19):
Gun, you have this.
Speaker 3 (20:20):
I'm like, uh uh no, I just reported this. It
was kind of a I stayed there for a year
and it was a tough year. It was it was
educating Jamaican's how to cook, but also helping them get
healthcare buses when it rained, because they wuldn't short up
(20:40):
to work. I just said, two thousand people and I'll
be on my own, Like, how do I you know
how to do this?
Speaker 4 (20:45):
The story that I read about you in Jamaica is
that's where you learned, like contrast talking to the ship,
this is my life. Well, you know whatever's going on there. Jamaican, though,
is where you learned empathy and that to figure out
out what these people are going through.
Speaker 3 (21:01):
They can't get to work exactly. But I didn't know
that to start with. I'm a military guy. If you're
not there fifteen minutes early, you're already lay sure. And
I wouldn't see them for days, and I'd be like, well,
I got two thousand people in the hotel and just
put together and I called my headquarters and I'm like
the corporate chef guy. I'm like, dude, what do I do?
(21:21):
I'm one person. And it was basically that's when I
got with PJ. Patterson, who was the prime Minister there,
the general manager. I was a Justice of the Peace,
and I said, what am I doing wrong or what?
Speaker 2 (21:38):
And I had a Jamaican guy named Brother Paul.
Speaker 3 (21:41):
It wasn't a priest, but apparently he was the spokesperson
and I said, Paul, what's going on? Brother, Paul, what's
going on? He said, well, nobody can get to the
villages because you know they're out there. It's where that
So I end up getting dental care and buses to
get them to and from work.
Speaker 2 (22:00):
Then I became like the Messiah.
Speaker 3 (22:03):
Sorry, but it was like Robert Irvine wakhs on water
will do whatever for him.
Speaker 2 (22:07):
And it changed the dynamic.
Speaker 3 (22:09):
But it was through listening to somebody else say, you know,
I wasn't military, then like, come on, come on. I
was listening to them and their problems because that was
going to solve my problem of cooking.
Speaker 4 (22:20):
Yeah right, I got two thousand people here, just can't
do it right.
Speaker 1 (22:23):
Half the women I've already been in their rooms for
the for the night.
Speaker 2 (22:29):
I had a couple tried for that, but I had
my wife there. I was married. Oh damn it.
Speaker 1 (22:34):
Yeah, all right, let me do this, let me do this.
Let me take a quick break. Robert Irvine is with us.
Quick break to tell you in the morning, Tellia in
the morning.
Speaker 4 (22:44):
Robert Irvine is with us.
Speaker 2 (22:47):
I like that.
Speaker 1 (22:48):
You're doing oceans Calling.
Speaker 2 (22:50):
It's one of the best experiences.
Speaker 3 (22:52):
It's my third year doing it right, one hundred thousand
people that do quarter terms every fifteen. And then it's
from a food stage to a music stage, to a
food stage to a music stage. Some amazing people, my friends, ohay,
are sure, Dave Matthews, all these guys, the killer. It's
just I'm not a big music guy, but I get
(23:15):
so into it when I'm there. I was like, do
you really Yeah, just because you know the people. It's
not them just singing songs. You know the people, you
drink with, the people, you eat with the people. And
what it means when I cook is like them playing music.
It's now you're doing your job. They're really into It's
not a job, it's a passion.
Speaker 1 (23:35):
How did you end up hooking up with them? I
know that, Like you said, this is the third show.
Speaker 2 (23:39):
So it's funny. Justin is outside the studio here. He
had a.
Speaker 3 (23:43):
Friend in the band, and then we end up meeting him,
and then I ended up going to a Dave Matthews
concert and then ended up at the Four Seasons at
the rooftop drinking with Dave Matthews and that was it.
Speaker 2 (23:57):
We're friendship life.
Speaker 3 (24:00):
But he does so much for charity and so much
for people and kids, and I like those people. I
like people to give you know, they've got a platform.
If we have a platform, you better use it. So
that's all good involvement in it.
Speaker 4 (24:12):
The and then like I know that there there'll be
like other like I know again celebrity chefs and stuff.
Speaker 1 (24:18):
Do you do you like that group?
Speaker 4 (24:21):
Like?
Speaker 3 (24:21):
Do you there are some great people in there? Do
I get to see them all the time. I'm about
to do a cruise in a couple of weeks, which
is coloringy cruise out of Miami with a couple of
chefs on there.
Speaker 2 (24:33):
We don't spend time together.
Speaker 3 (24:35):
I mean people say, ah, you spend you know, my
show's over in Canada or is over here, so I
never see guy or unless I go to his house
or it is at South Beach Wine and Food Festival
with people think that we're all best friends and we
call each other every day. Now we don't. We see
each once a year if we're lucky. So yeah, I
like all what they do. I don't you know, I'm
(24:57):
a different kind of chef. I can drop into Afghanistan
and thirty thousand people with nothing. I've been doing it
for years, right, so that people there are people that
do bad things. Bobby Flay is an amazing chef, but
could he do what I do? Now, I've got two
chefs that work for me. They're way better than I
will ever be.
Speaker 1 (25:15):
Oh I thought you were going to say, are way
better than Bobby Flay.
Speaker 2 (25:18):
Well, they've been on TV and they're great, and look
they I'll get.
Speaker 3 (25:25):
A call from the President's office of First Lady's office
and say, hey, we're going to feed four hundred, five
hundred one thousand service members tomorrow and we have to
fly and do it and pick it and whatever. I
like that pressure. Not many people can do that, right.
Speaker 4 (25:42):
I feel like the two things that stick out and
correct me if I'm wrong. The two things that at
least now it seems like that you're very passionate about.
Speaker 2 (25:51):
Is food and.
Speaker 4 (25:56):
Health for military members and kids in school. Yes, it
seems like those are kind of the two of Instead
of feeding everybody, I don't want to say crap or
not maybe not having good food or good meals available
or it's readily available.
Speaker 3 (26:12):
I know what good food is, I know what bad
food is. I know what good drinks are, meaning not
because we had to make not coke Pepsi monster and
all those there people are going to drink them anyway.
Speaker 2 (26:27):
Right. My job is to try and educate these kids.
Speaker 3 (26:31):
So we just we just did a program in Puerto Rico,
sixteen to eighteen year old kids twenty two weeks National
Guard Challenge. It's called where we take kids are selling
drugs and low income families and we take them for
twenty two weeks. We put them into barracks and we
train them for community service. They get their JD in
And I listen to this, no chance of GDS because
(26:54):
the parents need them to sell drugs to live, right,
I get the bad cycle. These kids were GA four
point zero GPA off the street, right, So giving them
a choice, educating me in food and schooling and what's possible.
(27:14):
That's a big thing for me because I know as
a young kid, you know my background, I wasn't a
good kid.
Speaker 2 (27:19):
I didn't.
Speaker 3 (27:21):
But I see so much hope in these kids, not
only as a community leaders, but also a.
Speaker 2 (27:25):
Pipeline to the military if they want to go into it.
Speaker 3 (27:28):
Or We've got lawyers from that program, doctors from that program,
but nobody give them a chance, right, So for me,
I want to take a chance and then what about
from the what about from the military side of it? Well,
I think I think that I'm in the middle of it.
When you were on a break, we're just talking about this.
I'm in the middle of the modernization of the feeding
(27:48):
of the army right now. But it's not been changed
since nineteen forty. It's been upgraded slightly, but it's not
like a weapon or a plane or you know, the
forty seven all this new stuff.
Speaker 2 (28:01):
It's oh, we made a slight change.
Speaker 3 (28:04):
In the purchase, but we don't give the men and
women the nutrients, the nutritious stuff we need. So if
you're a college athlete, which I think they are, right,
we're having an officer, operational rotations are faster, longer, and
we're not feeding them good food. And I'm changing, well,
(28:24):
in the middle of changing, thanks to the Chief of
the Army and the new new leadership in the army.
So if I if I went to a regular military base,
would I would I have more handit?
Speaker 1 (28:36):
You'd hate it because it's just it's all fast.
Speaker 2 (28:39):
Because it's not good.
Speaker 3 (28:40):
Well, it's fast food, but it's not even We cook
at at six in the morning and we put it
in the seam table and you get it at four
in the afternoon, and that that's an exaggeration of time.
Speaker 2 (28:50):
But it's like that.
Speaker 3 (28:52):
We've got some great and I mean great cooks in
the army that's not allowed to cook with the food
that they need to cook with.
Speaker 2 (28:59):
So they're buying the wrong food, they're using them wrong food.
Speaker 3 (29:03):
They're held accountable to a six by five recpe god
and nobody uses it. So you're you're incocessent. I've give
you an example. You're a sergeant in the army. Thank you, right,
I've just promoted you. Thank you.
Speaker 1 (29:16):
Wait what are you? What are you?
Speaker 3 (29:18):
I'm a general. You have never been in a dining
facility to run it. You're a soldier trained to do
what soldiers do. Now you're running dining facility. You have
no idea of food, but we hold you accountable to
feed two thousand people per meal. And by the way,
(29:38):
run the run the money. So when the chicken comes in, well,
it's supposed to be six hundred milligrams of sodium in
that chicken, and a tyson can't do it. They send
you a thousand milligrams. Then you get a joker like
me that puts salt all over it in the world, Robert,
it is. But then you wonder why we spend ten
point two billion dollars a BC driven disease in one
(30:01):
point four million ninety judy men and women.
Speaker 2 (30:03):
Yeah no, but the salt is so good swimming it, right,
but it's not good for your arteries. Salt pepper.
Speaker 3 (30:14):
But if you grind pepper in a coffee grinder and
you get the essential oils out, it takes completely different
than it does when you take that one pound jar
out that's dry, bone dry, and you use it. It has
no flavor, same as microwaving citrus. Right, why do we
do that? Because we need the oils out of the
skin to make the flavor. It's not the juice. But
there's simple stuff that doesn't take a lot to do.
(30:38):
And I'm trying to re educate them in there.
Speaker 4 (30:41):
So like the restaurant that you have inside the Pentagon, yeap,
Like what goes on?
Speaker 1 (30:45):
What goes on in there?
Speaker 3 (30:46):
Well, well, if you have to have a cat car
to get in, ID card to get in.
Speaker 2 (30:50):
Yeah right, right, but it's twenty eight why not?
Speaker 3 (30:53):
Well go I'm sorry, go ahead, but it's twenty eight
to thirty five thousand people in there. Every shar every nation,
every four star president, whoever you want is in that
in that building. So I can capture and that. I
started that eight years ago. It started off as a
five hundred thousand dollars project. It ended up as a
two point six million dollar project. It almost bankrupt me,
(31:16):
but it was it was It was to set an
example of what could be done given the right food
and temperature and all that kind of stuff.
Speaker 2 (31:25):
And I use that as a showcase.
Speaker 3 (31:27):
That's when we opened Victory Fresh in in South Carolina. Right,
that was the conduit or the or the the model
which we're now doing on five big Bass. Once the
RFP comes back, so I think it's it's look, you
can get a hamburger. I'm not saying you can't get
a hamburger or you can't have a fried chicken sandwich.
(31:48):
But the fried chicken sandwich is SOUVD. Then we air
fry it and it's better than it's like Chick fil a,
but ten times better.
Speaker 4 (31:57):
I said, what do you But I mean, there's got
to be days where you eat crap.
Speaker 2 (32:08):
I don't.
Speaker 3 (32:09):
Yeah, I love a burger. Once you know, I'm not
a burger guy.
Speaker 2 (32:13):
Right.
Speaker 3 (32:13):
I don't like rice. I don't like pasta. You don't
like pasta?
Speaker 2 (32:18):
That's just a waste of space in my stomach?
Speaker 1 (32:23):
Or is that like you don't like spaghetti but you
love ravioli?
Speaker 4 (32:26):
No?
Speaker 3 (32:26):
No, oh yeah. All the Italian's out there hate me now.
Speaker 4 (32:32):
So when you go to an Italian restaurant, what do
you get?
Speaker 2 (32:38):
You know? I I like, I like.
Speaker 3 (32:41):
I like things that are unique, Like pasta for me
is just a waste of carbohydrates, it really is. And
these talons, I'm sorry, it's like olive boil. I always
pick on.
Speaker 1 (32:52):
For every one of you, there's one of me keeping
them going.
Speaker 3 (32:55):
I pick it up and I'm like, who's the proud
of salient here? I pour it down the throat and
I'm like, what does it says?
Speaker 4 (32:59):
Like?
Speaker 3 (33:00):
Not very good? Well that's all I boiled, dude, you know?
Did your mother cooker with it? Yes, there's lots of things.
I mean, I I eat based on how I feel.
So last night I had a burger, no bond, caramelized onions.
Speaker 2 (33:15):
That was it. That's what evident last night.
Speaker 3 (33:17):
So if I'm not, if I'm on the run, it's
whatever is on that menu that I can tell you
to change.
Speaker 2 (33:25):
I want that with this, but not that, you know.
Speaker 4 (33:29):
So restaurants, so you walk in and they're like, oh god,
damn her pain.
Speaker 2 (33:36):
My wife's was she's like those. She's like, she's an athlete,
she's a wrestler.
Speaker 3 (33:41):
She lack those intolerance, doesn't do cheese and all that stuff,
and and she wants Kim Chian and uh soy, you know,
fomented soy. I'm like, and we're so different in taste.
I eat breakfast three minutes of the day.
Speaker 2 (34:02):
You know, I don't care what time today is. Breakfast
is my meal.
Speaker 1 (34:06):
So the two of you together are a royal pain
in the ass.
Speaker 3 (34:10):
Yes, but we don't go out. When I go home,
I'm on the road, so long, right, we stay home.
And she caught she's an amazing cook. I won't cook
it because I hate it clean up. Right, I'm over there.
I'm like, Jesus, I have people that I did I
did dishes for twenty years.
Speaker 2 (34:28):
I'm doing it at home.
Speaker 4 (34:29):
So are you are you the guy who like, if
if you're doing an event at somebody's house or somebody
and you're like, you know what, I would love to
do this, Let me do it. You use every pot,
every pan, every every fork, spoon, and then when you're done,
half the craps on the floor anyway, then you walk
that floor.
Speaker 2 (34:49):
No, so I do, You're exactly right. I do use everything.
Speaker 3 (34:53):
But when we do dinners at people's houses raising money, right,
so they're paid whatever. And then normally big fancy houses,
you know, we we tripe saying I've got a chef
that's done most of the work already.
Speaker 1 (35:06):
Right, who I hear is much better than Bobby Flay.
Speaker 2 (35:08):
Yeah, exactly right.
Speaker 3 (35:10):
I walk in, I wave, I, you know, shake hands,
and then maybe WESTBOMBI there's one hundred and eighty four
meter of y'all outside the door. This house is like
something I've never seen in my life, in my world,
let alone anybody else's world. There was a cleaner of
a dishwasher or you know, we have a cater that.
Speaker 2 (35:29):
Helps us do it. Yeah, I don't. I'm no dishes.
Speaker 3 (35:35):
And that sounds pumpous, but I did it for twenty
plus years.
Speaker 4 (35:39):
I mean, oh, I believe it. I believe it. Will
you ever open a like you said you have? You
have the restaurant at the Pentagon. You started opening restaurants
on bases.
Speaker 1 (35:54):
Will you ever?
Speaker 4 (35:56):
Am I ever going to drive down the strip again
and see your face and be like, oh, Robert Irvine
has a restaurant.
Speaker 2 (36:01):
Maybe in Vegas.
Speaker 3 (36:03):
Obviously we had one day and they imploded at Tropicana, right,
But it was a great restaurant, a fun restaurant.
Speaker 2 (36:09):
And it did well for so long. It was great.
You know, So I know a restaurant in Vegas.
Speaker 1 (36:15):
Gordon Ramsay needs a restaurant in Vegas.
Speaker 3 (36:17):
He's got sixteen thousand, and I don't eat them.
Speaker 2 (36:23):
I don't know if it's any good. You know.
Speaker 3 (36:25):
I met him once. I look people like kind of
look at me like him. I said, well, I'm the
nicer version because I don't say f every time. And
when I fix something and I fix it on the show,
I take it off and I paint around everything and
then put it back.
Speaker 2 (36:43):
You know, other other people don't do that.
Speaker 3 (36:45):
Right, It's a real show, real people and real problems,
and we do that. But no, I would do another restaurant,
but I guess, but you wouldn't do a lot of restaurants.
You don't want to be that guy. So I can
here's here's my methodology, and see if you go with
you will. Okay, I can sell something in a supermarket,
eight products, whatever it is. I'm protein bars, we got liquor.
Speaker 2 (37:08):
Yeah, sure, all that stuff.
Speaker 3 (37:10):
And making one shipment more than they can make in
a restaurant in a year.
Speaker 1 (37:15):
Like you know, because you're right.
Speaker 4 (37:16):
You have you have your prepared foods, you have your
your fit crunch bars, you have your your your liquor line, clothing.
Speaker 3 (37:24):
We have clothing, we have drones, we have AI we
have a lot of things.
Speaker 4 (37:29):
So it's easier to do. I don't want to say easier,
that's the wrong word. It's it's more impactful doing that
than having your face on a billboard saying come coming.
Speaker 3 (37:38):
Because because all those by the way, everybody in the
sixteen thousand restaurants that Ramsey has, if he's not cooking it,
it's only as good as the dude that's making only.
Speaker 2 (37:46):
Yeah, and.
Speaker 3 (37:48):
Everything that we do a portion of everything we do
goes into a foundation. So I get to do great work, yes,
before all these things going on, But I've got great
work because I know at the end of the month
that money that just made it is going to do
something good. That's another thing that makes me sleep on
a plane or sleep. Sleep, you know when I get
sleep because I know I'm doing something good with it.
(38:09):
I'm passionate about it. I'm not just a guy that's
taking a bunch of money. And by the way, I
make a lot of money, but I give it away, right.
I use it for people, not all of it, by
the way, keep it a little bit for myself.
Speaker 2 (38:23):
But there you go.
Speaker 3 (38:24):
But I enjoyed that. But me getting in the kitchen
every day for twelve hours, I'll stand up when I
put a jacket on. The only time I cook. We
did a breaking Bread for Heroes, which is one of
our programs that we were on the Foundation, and twice
a week somewhere around the world, with three hundred people
(38:48):
and three.
Speaker 2 (38:48):
Thousand we cook. That's the only time I cook.
Speaker 3 (38:51):
We did want a breaking bread in Tampa with the
first responders thirty minutes, two hundred and fifty people, fresh eggs, aliment.
That's why I say I always cook eggs. I'll do that.
I'll do something for somebody who has a clot of
a nation or a first responder because I know, and
this is what really upsets me, are firefighters they pay
(39:13):
for their own food.
Speaker 2 (39:13):
Our police officers pay for their own food.
Speaker 3 (39:17):
That to me is alien because they're on a job,
doing a job for us, and we should be paying
for the other state should be paying for that, right
taking enough taxes they should be paying. So a firehouse
is one hundred thousand dollars a year in food. And
I've got a couple, I've got a couple in Brooklyn,
coupling in Florida that we pay for out of the foundation.
(39:38):
And I believe that should be a state mandated thing. Dude,
that'd be awesome. That would be great, because they're putting
twenty dollars a day in to feed themselves and the
firehouse cooks are pretty good, and you know, but why
they're paying for it. They're running to buildings and saving people,
cutting people out of cars. And I had one with
me yesterday who we give a PTS dog too that
(40:02):
goes on the fire truck right here and uh and
uh I see Marylands just the road, but uh, you know,
and that dog says his life and the cruise life
fifty dollars that dog, but they still have to pay
for the food.
Speaker 2 (40:17):
To me, it's terrible. Hey, can I ask you this
on You can ask me anything on your on your
Instagram or your March madness wings? Good? What do you
mean know? They could? Elliott? Are they healthy? Healthy?
Speaker 4 (40:30):
I don't want that though, But they taste, they taste
what's so good?
Speaker 3 (40:34):
They taste way better than your deep fried garbage. You
know it's not you saying to me, Oh, do you
dude took in a deep fryer? No?
Speaker 4 (40:43):
I don't, it's the There was something else? What is
what is seared beef? Something lobster? I don't even know
what a thermidor is, but god damn that looked good.
Speaker 2 (40:53):
Let me tell you.
Speaker 3 (40:54):
It's like the sexious dish on the planet. If you
want to impress somebody, call me on.
Speaker 2 (41:00):
Can stand it? So this is this is Loves of THEILM.
Speaker 3 (41:03):
It was a classic French dish in a source of
cream sauce.
Speaker 2 (41:07):
The loves is posting.
Speaker 3 (41:09):
Butter and oh so it's not healthy, No, it is not.
Everything has to be healthy, right, And I don't want everybody,
and I don't want the military to eat rabbit food
every day because they'd be miserable. Of course, I want
them to have choicairs that they can pick and choose,
(41:29):
like our special operations guys, when when they go on
on special operations. They have a phone, right, they can't
take it with him because it's sensitive. But when they
come back, all their food is BART coded so they
know exactly what they can eat.
Speaker 2 (41:45):
To keep their operational readiness.
Speaker 3 (41:48):
And I want them to eat for the first two
or three days back garbage.
Speaker 2 (41:52):
I round them to get back.
Speaker 3 (41:53):
I want them to have a few drinks, and they
could have been dead, right, so I want them to
live life before they were to get back.
Speaker 2 (42:00):
In the family, it's just in the military.
Speaker 3 (42:02):
I don't want you to TikTok march seven days a
week and eat the same thing. But we are creatures
of habit. You go to a restaurant and you like something,
you ordering over and order and order again because you
know it's going to be good, it's going to satisfy you.
Speaker 2 (42:19):
Well, we don't have that in the military.
Speaker 3 (42:21):
We have a twenty eight day the menu that's made
by somebody else and it's not good. But we pay
sixty five million a year for that for that contract.
Why it's garbage. We're not doing that anymore.
Speaker 4 (42:34):
Last two things, I feel like I read somewhere you
talked about families. Families shouldn't. I don't want to say,
better job than maybe putting words in your mouth. Families
should do a better job of including the family in
eating and cooking and being a part of the whole process.
Speaker 3 (42:53):
And I do, and it's not bad mouthing the parents either.
Look society and we go to it better at it.
We have a ninety six percent obesity rate in this country.
Speaker 2 (43:05):
Nobody can join the military.
Speaker 3 (43:06):
We have to spend one hundred thousand dollars more to
train these people to lose fat, to get fit, to
be able to.
Speaker 2 (43:12):
Do a job.
Speaker 3 (43:13):
What I would say is we have to make food affordable.
We have to educate and think about it as four
of us in this room. I come from England eat
fish and chips and think king you pie. My wife
is Korean, she ees kimchi and rice. You eat you
know from Alabama, right with coffee cigarettes. But think about that,
(43:34):
if we can't afford a family of ford and we
have to go to McDonald's and get you know, a
quarter pounders, you know, supersize me. You're going to die
really quick, right right, So we've got to get the retailers.
We've got to educate. So retailers can do it by
putting a section in there in their business that says, okay,
we get we can get chicken today, and we get
(43:55):
fresh vegetables, and there's a salad choice with a vinagrette
already made. But here's a recipe for what you can
make in fifteen different languages. Why we don't do that.
I'm trying to get that done, by the way. That's
why I mentioned that, because we can spend twenty dollars
on McDonald's because they get French fries, they get a drink,
(44:17):
and they get and they get a burger.
Speaker 2 (44:19):
That's a complete meal. It's easy.
Speaker 3 (44:22):
It's not as quick and easy, but it's what they
can afford. So where you're from dictates what you eat,
and as you get older, you fall into those patterns
of our parents.
Speaker 2 (44:34):
Oh it don't make it work for me. And I
have this all the time with middle management in the military.
Well I was good en at me when I was
a marine, or.
Speaker 3 (44:42):
I'm like, well, we're not. We're in a different world now,
we're in a different world. Now, we're not putting soldiers.
We are so called special operations, but we're not putting
soldiers on the ground for eighteen years anymore. We're doing
a war over there. We're not doing that anymore. The
science has taken over the you know, it's like press
up a button and a drone and you know, it's
(45:03):
over kind of thing. So it starts with kids. It
starts with exercise, educating them. When my kids were young,
I would take them the supermarket, pick out four green vegetables,
some carrots and whatever, blindfold and taste it raw. If
you get it right, twenty five cents now a dollar
twenty five. But then I would cook it and let
(45:26):
them try it separate. So my kids never eat chicken nuggets.
The little twenty seven one's almost a dart to one's
a criminal lawyer.
Speaker 4 (45:33):
Wait, they never eat chicken? Does it's until they were
twenty seven? Oh, you're a horrible parent.
Speaker 3 (45:37):
Yeah, and they look great.
Speaker 2 (45:40):
This is great, it's smart. And I make eggs.
Speaker 3 (45:45):
So yeah, you know, I was in Puerto Rico last
week and horrified and really moves and touched by the
circumstances since I hurricane, they haven't fixed you know, all
that kind of stuff like North Carolina. And now I
understand the mindset of these kids that have to survive,
(46:09):
and I think that's where the you know, the foundation
and all that kind of stuff of feeding and education
comes from because nobody's doing it.
Speaker 1 (46:18):
Dude, I give you all the credit.
Speaker 4 (46:20):
I feel like it could be trying to get everything
done that you're trying to do could get real frustrating
really quick. And if you weren't willing to bang your
head against the wall, what must feel like sometimes day
after day after day.
Speaker 1 (46:33):
I give you credit for fighting through that.
Speaker 2 (46:35):
Did you see it on the side of my head
or something?
Speaker 4 (46:37):
Yeah? All right, I know You're back in in the area.
The Red Wine and Blues Festival September twenty third, Army
Navy Country Club in Arlington, and then, like we said,
Ocean's Calling Music Festival September twenty sixth through twenty eight
out in Ocean City.
Speaker 1 (46:55):
Robert, I'm thrilled that you were able to come in, man,
I appreciate it.
Speaker 2 (46:58):
Well.
Speaker 3 (46:58):
I am thrilled that we sat here and we converse.
That means talk to you, Yes, But I do want
to show you. There's one picture just to prove to
you something.
Speaker 2 (47:10):
So go like that and.
Speaker 3 (47:14):
I'm behind and you'll tell me who's in it.
Speaker 2 (47:17):
Okay, what does that look like?
Speaker 4 (47:21):
The person in the front holding the shuggle that looks
like I'm trying, like I'm scrolling and moving like I'm
trying to identify anybody but Princess Diana.
Speaker 3 (47:31):
And if you open it, I'm The guys stood behind
her are fifteen years old.
Speaker 1 (47:34):
That's you go to one more to right. Oh there
you are, there you are dude. That's not bad. That's
not bad.
Speaker 2 (47:42):
Bad for a young man.
Speaker 4 (47:43):
That's me with Dave Perner, the lead singer from Soul Asylum.
Speaker 1 (47:47):
Very similar, very very similar.
Speaker 2 (47:49):
I love it, But you're older?
Speaker 1 (47:50):
What a what event is this?
Speaker 2 (47:53):
That's on board the Royal Britannia on their honeymoon?
Speaker 1 (47:56):
Are you serious?
Speaker 3 (47:57):
And if you scoll a little bit, you see Charles,
how young you are? Either one way?
Speaker 1 (48:01):
Oh wow, yeah, look at that. Wow, that's awesome. Did
she like your food?
Speaker 3 (48:12):
Do you want me to go through the rest of
your photos as you see Joe Biden kissing me and
a few other people.
Speaker 2 (48:17):
But now, I mean, if you want, I.
Speaker 4 (48:20):
Want to see the picture by the way you're now
we want to back nervous, show you what is the
where did you the seat you had for the Super Bowl?
Speaker 2 (48:30):
Yeah?
Speaker 1 (48:31):
That picture is awesome, that picture is great.
Speaker 3 (48:34):
We were lyning for we went to the We went
to uh, the after party.
Speaker 2 (48:39):
Jeff Lory. We know Jeff very well.
Speaker 3 (48:41):
Of course we went to the after We went to
the after party. Nick Sirianni is coming down the escalators.
We're going in with a Lombardi trophy. It was a
rough New Orleans.
Speaker 1 (48:55):
All right, are you showing me more pictures?
Speaker 3 (48:57):
One more?
Speaker 2 (48:58):
One more picture, one more picture.
Speaker 1 (49:00):
You're gonna outdo Princess Diana.
Speaker 2 (49:02):
Well, I don't know if I can do that, but.
Speaker 4 (49:07):
Oh yeah, there you are, and much to like your
early days. It appears as though a mystery woman is
kissing you, but I know that's Joe Biden.
Speaker 2 (49:17):
I went for Donald Trump for eight years in his casinos, in.
Speaker 1 (49:19):
The drapic candy. You're off both sides. You're working every ale.
Speaker 2 (49:23):
I'm an equal opportunity guy. That's all. Just doing the
military and the kids will be good.
Speaker 1 (49:28):
Good deal, Robert, thank you so much for coming in.
Speaker 3 (49:30):
Appreciate it, really appreciate it is what I'm gonna do.
I'm invite you to beat some eats. Okay, so you
come and see how good the food is, and then
you can come back and say, well he makes good food,
not only cakes.
Speaker 2 (49:40):
All right, very good.
Speaker 1 (49:41):
I'm going to hold you to that.
Speaker 2 (49:43):
Don't lie. I'm just did okay, all right?
Speaker 1 (49:46):
What you just lied?
Speaker 4 (49:47):
No?
Speaker 2 (49:47):
I just boom boom bomb
Fresh Office Charity golf tournament yesterday. Please welcome Robert Irvine. Please,
how are you, sir? Good morning, Good morning to you.
What were you What were you saying? You're on the road?
How many days a year?
Speaker 2 (00:12):
Three hundred and forty five days a year?
Speaker 1 (00:13):
Man, my god man, yeah, unreal.
Speaker 2 (00:17):
It's fun.
Speaker 3 (00:17):
It's no sleep, lots of alcohol and tequina keeps you awake.
Speaker 2 (00:22):
Is good?
Speaker 1 (00:25):
Do you travel with your own liquor?
Speaker 2 (00:27):
Sometimes? Yeah?
Speaker 1 (00:28):
Do you really?
Speaker 3 (00:29):
I have a plane, so I travel on the plane
and there's always stuff on there.
Speaker 4 (00:33):
So when you travel three hundred and forty five, like
you're not going, like you're not showing up at National
Airport later today to get out of here like you
have you have a plane.
Speaker 3 (00:42):
Yeah, but that's all the time I traveled commercial. I
just was up in the North Pole as sorry, Norway right,
three hundred miles Pasiotic Circle. That was all commercial. You know,
it just depends if it's militiay travel or whatever I'm
doing right the Well, let me back up a step.
How was the How was the tournament? The golf tournament
first time in DC was amazing, I mean just amazing. Well,
(01:05):
I don't know what we made of but a lot
of people, over two hundred fifty people. We we upgraded
a medal, right, which is we've never done before for
a special operations guy.
Speaker 1 (01:16):
What does that mean?
Speaker 2 (01:17):
What does that mean?
Speaker 3 (01:17):
So if you get a bronze star, a bronze star
with valor, right, it took twenty years to get that
passed from from when he was in action to today.
Oh wow, so it's very hard to get that upgraded.
So a lot of people twenty years he had done.
Speaker 2 (01:33):
It was very.
Speaker 3 (01:34):
Special for the guy in his family, I just say,
that's a pretty that's got to be a pretty cool moment.
Speaker 2 (01:39):
It was a moment for him.
Speaker 3 (01:40):
He's four kids, his wife and everybody are three hundred
plus people.
Speaker 2 (01:44):
That was very emotional, right, you know.
Speaker 4 (01:46):
And that was all and yesterday it was all through
or to does it does it benefit your family?
Speaker 2 (01:50):
If there's a Roberto Vine Foundation?
Speaker 4 (01:52):
Yeah, yeah, the and I will tell you this just
in reading your foundation does a ton Man?
Speaker 3 (01:58):
Yeah, yeah, that's why I'm on the trying to bring
lights to a first responders, a police officers, firefighters, nurses,
EMT nine one operators and the many women that were
the Clock Foundation and their families.
Speaker 2 (02:12):
I think they get so lost behind and there are.
Speaker 3 (02:15):
Great charities out there there Where the government falls short,
the charities pick up right.
Speaker 4 (02:21):
So and does that that all comes out of? Obviously
you did? You did your own military service, yes, sir,
when you were where'd you.
Speaker 3 (02:29):
Like fifteen fifteen years old little baby in the Royal Navy?
Speaker 4 (02:34):
Is this story true that when you in order to
I don't want to say in order to join the navy,
but like your mom, your mom would leave and take
the bus to go to work.
Speaker 3 (02:45):
Oh my god, yes it is true. And little Robert
was some research good job.
Speaker 4 (02:51):
Would sit outside and wait for mom to leave and
be like, my mommy, I love you, I'm going to
go to school. And then little fifteen year old Robert
mom would get on the bus and go away. And
then little fifteen year old Robert would run back into
the house and just gets snot sling and drunk on beer.
Speaker 3 (03:07):
Well no, but yes, drink all of my dad's beer
with my buddies. And then she called the house one
day and like in idiot ants that day, oh, they're
buying residents, And she said what the next minute.
Speaker 1 (03:20):
Why did she call the house?
Speaker 2 (03:21):
Did she just have I think she had a hunch. Well,
I think she may have.
Speaker 3 (03:25):
Got out of school a call from the school. I
don't know, but I know I picked up the phone
like a loser, and it was the demise of Robert Irvine.
Speaker 2 (03:36):
Oh, oh the creation which where you look at that?
Speaker 3 (03:39):
Oh, totally creation, because I look at the demise from
this situation and drinking Mehwan's ale to join in the
military six weeks later, you know, So.
Speaker 1 (03:48):
Did she literally say were you? Were you a bad student?
Speaker 2 (03:52):
I was a terrible kid?
Speaker 1 (03:53):
Were you really terrible kid in behavior?
Speaker 2 (03:55):
Or terrible kid in behavior?
Speaker 3 (03:57):
The things I loved history would work in sports and
that was good, all of them. And I joined the
home economics last at the age of eleven because it
was thirty girls.
Speaker 2 (04:06):
I thought might get a girlfriend. Didn't. I made a
Keish Lorraine. And here I am right here.
Speaker 3 (04:13):
I am Keith Lorraine and sixty years old, still doing
the same shit.
Speaker 4 (04:19):
So so you answered the phone, your mom comes home,
she's passed. Did she literally drag you down to the literally.
Speaker 3 (04:25):
The next morning, because you got home at six thirty
recruitment office and I took the test and if you laugh,
I will come over there and beat you and that's
a promise.
Speaker 2 (04:36):
Okay. Number one being the high school.
Speaker 3 (04:38):
So you know, I laugh when I'm uncomfortable. I laugh
when I'm uncomfortable. Well you could be all right, so okay,
so I may not be then okay. So level one
was the highest in English and mass Level five was
the lowest. I got five to five and the guy
said to me, well, congratulations, you're in a match. She's
roll Navy and by the way, you're going to be
a cook. And I went, yo, yeah, that's great. I
(05:00):
mean home economics class and literally, you know, four weeks
later I was in the Navy and boot camp.
Speaker 4 (05:06):
And were you And that was your Is that kind
of was that your introduction to I mean obviously.
Speaker 3 (05:11):
You know, been a secret at for years. So from
eleven to fifteen till I got to join the military,
I was the secret at. So I'd go away weekends
on naval ships and you had to fold the uniform
where the uniform dah da da da da. I was
good at that.
Speaker 4 (05:27):
Right, And then you were you were was being a
cook in the navy. Though You're kind of introduction absolutely
to I got falling in love with it. I mean,
obviously it's a passion.
Speaker 3 (05:39):
Well, I think I think home economics was for me.
There I made a keys Lorraine and you know that's cheese, pastry, eggs,
some bacon and onions, and it made a meal. And
I was we're a poor family, really were poor. And
two slices of bread, butter and sugar was breakfast, dinner
and lunch. I mean, we're poor, right, That's when my
(06:01):
mother walked weally. I was God send and I could
drink beer.
Speaker 4 (06:06):
But we can afford bread, butter and Dad's beyd oh
he never went without.
Speaker 1 (06:13):
We'll lose this goddamn house.
Speaker 2 (06:15):
Yeah.
Speaker 3 (06:16):
By the way, that my mother still lives in the
same house for fifty six years that she rents off
the council. When she dies, he gets painted and somebody
else cats it. I tried to buy years ago for
and she's like nope, So she won't move.
Speaker 2 (06:29):
Nope.
Speaker 4 (06:29):
The because I feel like and listen, I don't I
don't know what TV pays, but I feel like you do, okay,
like enough where you could go, hey, mom, you know
what we're gonna.
Speaker 1 (06:38):
We're gonna, we're gonna kick up. But she won't like that's.
Speaker 3 (06:40):
No, those are hers come here for eight She come
here for eight weeks a year and travel on the
TV circule or whatever I'm doing.
Speaker 2 (06:47):
But she goes home to that same house. You know,
it's just crazy. Wow, you know what?
Speaker 1 (06:52):
Good for her?
Speaker 2 (06:52):
Though?
Speaker 1 (06:53):
Good for her?
Speaker 4 (06:54):
So the so the So you you take home mech
thinking you're gonna get laid and then you end up
making the keish la rain.
Speaker 1 (07:01):
And at that point did you realize you got a
knack for it?
Speaker 3 (07:04):
I knew I was good at it. It took him
to my dad and as what says bleep because he
was at Lari's guy meeting potatoes army guy. And it's
funny because when I joined the Navy as a cook,
actually it was a junior assistant cook because I was
too young, right, and that Jack Irvine and that wasn't
my name, was junior assistant cook. And for two years
(07:24):
he didn't speak with me because he felt it was serbitude.
Speaker 2 (07:29):
I was cooking or serving people, right, and he hated it.
Speaker 4 (07:34):
Wow, no kidding, it's fifteen. That seems young to me
to be enlisted.
Speaker 3 (07:40):
Well, if you're if you're a bad kid, you can
do it here. If you're sign if your parents signed away,
Oh you can't.
Speaker 1 (07:47):
Oh, I had.
Speaker 2 (07:48):
I was sixteen eighteen here, but yeah, wow.
Speaker 1 (07:52):
So so you end up doing that? What? What?
Speaker 4 (07:54):
What?
Speaker 1 (07:54):
Finally kicked your dad around? Being cool with funny.
Speaker 3 (07:57):
I ended up working for a two star admiral as
his personal chef of flack of Sportsmouth where HMS victory is.
Speaker 2 (08:06):
He wanted to have a party.
Speaker 3 (08:07):
He invited my mother send a car for my mother,
and my dad showed up in the car. I'm like, oh, shoot,
something like that. What's he going to say? Because my
dad liked to drink, right, And I'm like, uh, borderline alcoholic, right,
So I don't know what he's going to say to
my two star boss. I know my mother's very quiet,
(08:29):
but you know, if he has a drink, what was
he going to say?
Speaker 4 (08:32):
So?
Speaker 2 (08:32):
I was on the Penzanies forever it rained.
Speaker 3 (08:35):
They played rounders or like baseball, you know, in the
in the field, right. They were best friends, and all
of a sudden he became oh this cooking stuff is good,
you know, And until he died, oh twelve years ago.
Speaker 1 (08:50):
Is he was the two star guy?
Speaker 4 (08:52):
Was he one of the I heard you talking about
that when you when you went in and so like
you're young, obviously not a great kid, but that you
had a lot of sea daddies.
Speaker 3 (09:03):
Yeap, who kind of my god? You I've done yours research.
Don't want daddies. Yeah, well that's that's a male or female.
And there was no females at that time on warships.
It was always men, so I had older men. I
was young kid. I mean I would go drinking with
him at sixteen years old. I had a curve for
you at twelve o'clock, right, and if I came back late,
(09:25):
the judy officer would you can't do it now, but
he would say either again on the captain's table, which
means court martial, or I'm going to punch your little
I'm like, punch me. I don't care. I'm drunk. And
that's the true story. It's like And the only way
I could get him back, and he was a Nigerian
(09:46):
transfer for two years to the British Navy. The know
way get him back was on a maker man's on
a Tuesday afternoon. We played sport five in side football,
right seven football. That's the only way I get him back.
I punched him in the wall. I got in bite.
Speaker 4 (10:02):
But yeah, were you so when you first got in
you didn't snap right into shape.
Speaker 2 (10:10):
You still was already.
Speaker 3 (10:11):
I was already in shape because I'd been in I
didn't mean physical, No, No, I was already in that
so had. I had a class of twelve people, and
my uniform was perfect. My bed was perfect because I've
been around it for so long. Eleven years old, I
mean the secret. I traveled the globe. You know, my
mother put me on a ship and said bye bye
kind of thing. So I knew what that system was.
(10:34):
And I had a boss who was a chief who
came up to me and he said to me, I'm
going to fail you. I'm going to kick you out
the navy. And I said, I won't tell you what
for what. I won't tell you what for one or
something like that. He said, because you're not a team player.
And I said, what do you mean I'm I mean
I'm helping everybody. They said, no, you're not. My kid
(10:56):
was put he couldn't pick in anything on my kid
or anything.
Speaker 2 (10:58):
I did.
Speaker 3 (11:00):
So at two o'clock in the morning of older guys
twenty four years old, I tipped them all out of
bed and put the lights on, and I said, okay,
I'm going to teach you how to fold your uniform,
make your bed dead.
Speaker 2 (11:11):
To clean your boots, polish your booths.
Speaker 3 (11:13):
And they did that for a week to get them
in this, and then they figured out two or one
I was into mountain beds, so we stopped doing that,
but they learned how to do it, and I became
that young leader of a class of twelve people. And
my boss said, Okay, you don't have to shave with
a cold razor and water on the breakground.
Speaker 2 (11:34):
You can. You can be a good kid. Now. Oh
that's awesome.
Speaker 1 (11:36):
So hey, I want you to explain something to me.
Speaker 4 (11:41):
I was reading it said that when you visit, because
you spent a lot of time like traveling around, visiting
different military bases and meeting with a bunch of different
military people, that you always tell military men and women
now use the military for as much as you can,
because they're using you for as much as they can't
totally explain that to him.
Speaker 3 (12:02):
So think about this as a young man or woman
that's twenty years old, going on in deployment for nine months,
maybe to you know, the Mediterranean Gays or whatever. We
have computers. In my time, we didn't have computers. We
had trifoled mainly, so it's one page that went into
three ways.
Speaker 2 (12:21):
You wrote on it and you sense it. There was
no emails, there was.
Speaker 3 (12:25):
No phones then, and I did a lot of studying
on board ship because when I got out, I knew
I was gonna need it. But I was a dumb
kid at schools because I didn't learn. So I joined
the military and I had to relearn everything. So I say,
while you're in it, you're getting paid to learn not
only your job, but whatever else you can learn. And
(12:47):
if you wanted to be If I was a cook
and I wanted to be a linguist, I had to
learn that and get out and pay Where I'm getting
paid twenty thirty thirty six thousand dollars in the Navy,
I could be making one hundred thousand the outside. So
I use that as a as a look, you've done
twenty years, but what have you done for twenty years?
Speaker 2 (13:06):
I did radio for twenty years.
Speaker 3 (13:08):
It pays me this, Okay, why didn't you do a
computer or or a cryptology on the side and make
one hundred and fifty thousand dollars. I've done neither of
those things because you're successful. But that's that's the concept
behind it, use them because they're using you for service.
Obviously the nation agrees with that. We've got a GI
(13:30):
bill now that goes not only to you but to
your family. And half of the people don't use those
those things that are available to them. I'm like, dude,
you're nine months you're either you know, visit shore side
when you go alongside, or you get on a computer
and do you do work?
Speaker 1 (13:48):
What was the transition?
Speaker 4 (13:49):
So how do you go from being in the being
in the navy and learning and doing all that? What
is the because I'm sure you don't get out and
it happens overnight. And I know you hate the term
celebrity chef. I know you're Robert who makes eggs.
Speaker 2 (14:04):
The he is so good.
Speaker 4 (14:08):
The what was what's the gap in that? Because I
think it's so easy, he's super famous.
Speaker 3 (14:15):
I'm like, here the Navy, I was. I was really
good at what I did. Right when it came out,
there was no oh, let's do a transition for you.
Let's you know, to give you two years do your medical.
Speaker 2 (14:29):
It's not it. You signed the date and you're out.
You're on your own.
Speaker 3 (14:33):
I worked in a small hotel run by or owned
by a football club, a soccer club, Walsall Football Club
Division two, like Ryan Reynolds team.
Speaker 2 (14:41):
Oh sure. So I worked for that hotel.
Speaker 3 (14:43):
And one night I said in the bar a few
drinks with some people and I'm like, oh, yeah, you're
football players.
Speaker 2 (14:50):
Anybody can do that. You kick the ball, It's not difficult, right.
Speaker 3 (14:53):
So I got asked to go and kick a ball
and that was pretty good at it. That's what my
dad played for years. I wasn't as good as I
thought it was, but I played for a year. So
Monday Tuesday I would be in the restaurant. Wednesday I
would practice with a team.
Speaker 1 (15:11):
You played for the team.
Speaker 3 (15:12):
I played for the team only for a year, but
it was fun. You didn't see that one. I made
a little bit of money. But then on Saturday, so
so Wednesday I played, Thursday Friday back in the kitchen.
Speaker 2 (15:28):
Saturday I would go.
Speaker 3 (15:29):
To a game, either Warmampton or Walls, you know, Birmingham
or wherever it was back in.
Speaker 2 (15:35):
That's how I did my life.
Speaker 3 (15:36):
And then I got bored and I'm like one day
I opened a newspaper and there was an ad for
a cruise line in America and I'm like, oh, I
like the idea of that.
Speaker 2 (15:48):
I can I ask you this real quick.
Speaker 4 (15:50):
During that year where you were going back and forth
between working in the kitchen and playing playing soccer football,
where were you happier?
Speaker 2 (16:00):
I don't think I was happy and either play. I
loved playing football.
Speaker 3 (16:03):
Because I was out in the pig, but I don't
think it was happy because they weren't as disciplined as me.
You know, I was in the Falcons. I'm a discipline guy,
So I don't think I was happy. I wanted the
same structure I had in the military in the outside world, right,
and I didn't have it.
Speaker 4 (16:22):
I guess, I guess what I mean. Were you happy
or cooking? And I mean, listen, I get it that.
Speaker 2 (16:26):
No, you weren't. No.
Speaker 3 (16:28):
I was making breakfast, just cry. Anybody can make eggs, bacons,
you know. And I did dinners and things like that.
But I wasn't happy doing it until I got to
a cruise ship. So I paid my six hundred pounds.
I went up to London. I had an interview with
a guy just like this without the MIC's obviously He's like, yeah,
(16:48):
you can go to Miami. So next week I was
in Miami, bought in a cruise ship, never being on
a cruise ship in my life.
Speaker 2 (16:55):
And I was a sous.
Speaker 3 (16:56):
Chef like number four or whatever, a system feeding now
three thousand people, you know, breakfast lunch, did at midnight buffet.
Speaker 2 (17:09):
And I took to it really fast.
Speaker 3 (17:11):
Because number one, I love the water, but number two,
I like directing people. And I had this big galley
a couple of hundred chefs on it. I was really good.
Did that for six months. I was making someone in
the region of a couple of grand a week and
putting it into Grand Cayman. Then you know, going in
(17:32):
the in the six months, getting the case, getting the
cash in it, and going. And I fell in love
with that kind of that world because if I and
this is a true statement, I don't know if it
happens nowadays, but if I did guest satisfaction rating the
public health in American ports, so every time I got
one hundred dollars bonus, so I never touched my pay.
Speaker 2 (17:55):
I was living.
Speaker 3 (17:56):
I was a three striped guy next to the captain's
cabin as a chef, living on four hundred bucks.
Speaker 2 (18:03):
And I made a lot of money.
Speaker 3 (18:04):
I'm like, I can do this, So I went home
for a couple of months with that suitcase of money,
and I did. I had the best time. That all
my buddies had no money. They're all living in misery.
I went back six months later as the executive ship
of a newer, bigger ship and did that for three
or four years, and I was like, Oh, I'm banking
coin and this is really cool. I'm getting to see
the world crystal Harmony, celebrity, all those kind of ships.
Speaker 2 (18:29):
Then I'm like, uh, all right, I'm done with that.
Speaker 3 (18:32):
You know, there's only so many countries can go to,
so many ladies you can date.
Speaker 2 (18:38):
Right, quote unquote.
Speaker 1 (18:41):
Were you were?
Speaker 4 (18:41):
You were you bad on the ship's Yeah, I.
Speaker 1 (18:50):
Was a sailor. Of course you were.
Speaker 2 (18:53):
Of course you were. You know, I wasn't married, a
single guy.
Speaker 4 (18:56):
If I went through divorce decrees with some people, just
say why did you two get divorced, it would say
Cruise Robert Irvine.
Speaker 2 (19:06):
No, because I wasn't married.
Speaker 3 (19:08):
Then not you Oh them, yeah, yeah, maybe a few
of them, maybe a few of them. I don't know
about that. But I was young and single, so it
didn't matter. I don't care about your life. This is
my life at that At that point, you know. So
I left that cruise. I left that cruise and went
to Jamaica. I helped put two hotels together in Jamaica.
(19:32):
One was the Hired at Mallard's Bay and the other
one was Intocontinental. I put it together for Renaissance, so
it was one big hotel. I was there for a
year and I loved it. Sam I lived upstairs. Never
get it. The first day I got there, I walked
through this beautiful, you know, new building, and I saw
(19:56):
some guy, Jamaican guy in the shop like stuff in
bacon and so I'm like my first day, I'm like,
who what are you doing? And he run through the door,
jumped into a boat and off he was. So I
called the security. The next morning. It came the security
of the hotel, but the Jamaican police going through everything
(20:18):
in my room and saying, oh, you have a.
Speaker 2 (20:19):
Gun, you have this.
Speaker 3 (20:20):
I'm like, uh uh no, I just reported this. It
was kind of a I stayed there for a year
and it was a tough year. It was it was
educating Jamaican's how to cook, but also helping them get
healthcare buses when it rained, because they wuldn't short up
(20:40):
to work. I just said, two thousand people and I'll
be on my own, Like, how do I you know
how to do this?
Speaker 4 (20:45):
The story that I read about you in Jamaica is
that's where you learned, like contrast talking to the ship,
this is my life. Well, you know whatever's going on there. Jamaican, though,
is where you learned empathy and that to figure out
out what these people are going through.
Speaker 3 (21:01):
They can't get to work exactly. But I didn't know
that to start with. I'm a military guy. If you're
not there fifteen minutes early, you're already lay sure. And
I wouldn't see them for days, and I'd be like, well,
I got two thousand people in the hotel and just
put together and I called my headquarters and I'm like
the corporate chef guy. I'm like, dude, what do I do?
(21:21):
I'm one person. And it was basically that's when I
got with PJ. Patterson, who was the prime Minister there,
the general manager. I was a Justice of the Peace,
and I said, what am I doing wrong or what?
Speaker 2 (21:38):
And I had a Jamaican guy named Brother Paul.
Speaker 3 (21:41):
It wasn't a priest, but apparently he was the spokesperson
and I said, Paul, what's going on? Brother, Paul, what's
going on? He said, well, nobody can get to the
villages because you know they're out there. It's where that
So I end up getting dental care and buses to
get them to and from work.
Speaker 2 (22:00):
Then I became like the Messiah.
Speaker 3 (22:03):
Sorry, but it was like Robert Irvine wakhs on water
will do whatever for him.
Speaker 2 (22:07):
And it changed the dynamic.
Speaker 3 (22:09):
But it was through listening to somebody else say, you know,
I wasn't military, then like, come on, come on. I
was listening to them and their problems because that was
going to solve my problem of cooking.
Speaker 4 (22:20):
Yeah right, I got two thousand people here, just can't
do it right.
Speaker 1 (22:23):
Half the women I've already been in their rooms for
the for the night.
Speaker 2 (22:29):
I had a couple tried for that, but I had
my wife there. I was married. Oh damn it.
Speaker 1 (22:34):
Yeah, all right, let me do this, let me do this.
Let me take a quick break. Robert Irvine is with us.
Quick break to tell you in the morning, Tellia in
the morning.
Speaker 4 (22:44):
Robert Irvine is with us.
Speaker 2 (22:47):
I like that.
Speaker 1 (22:48):
You're doing oceans Calling.
Speaker 2 (22:50):
It's one of the best experiences.
Speaker 3 (22:52):
It's my third year doing it right, one hundred thousand
people that do quarter terms every fifteen. And then it's
from a food stage to a music stage, to a
food stage to a music stage. Some amazing people, my friends, ohay,
are sure, Dave Matthews, all these guys, the killer. It's
just I'm not a big music guy, but I get
(23:15):
so into it when I'm there. I was like, do
you really Yeah, just because you know the people. It's
not them just singing songs. You know the people, you
drink with, the people, you eat with the people. And
what it means when I cook is like them playing music.
It's now you're doing your job. They're really into It's
not a job, it's a passion.
Speaker 1 (23:35):
How did you end up hooking up with them? I
know that, Like you said, this is the third show.
Speaker 2 (23:39):
So it's funny. Justin is outside the studio here. He
had a.
Speaker 3 (23:43):
Friend in the band, and then we end up meeting him,
and then I ended up going to a Dave Matthews
concert and then ended up at the Four Seasons at
the rooftop drinking with Dave Matthews and that was it.
Speaker 2 (23:57):
We're friendship life.
Speaker 3 (24:00):
But he does so much for charity and so much
for people and kids, and I like those people. I
like people to give you know, they've got a platform.
If we have a platform, you better use it. So
that's all good involvement in it.
Speaker 4 (24:12):
The and then like I know that there there'll be
like other like I know again celebrity chefs and stuff.
Speaker 1 (24:18):
Do you do you like that group?
Speaker 4 (24:21):
Like?
Speaker 3 (24:21):
Do you there are some great people in there? Do
I get to see them all the time. I'm about
to do a cruise in a couple of weeks, which
is coloringy cruise out of Miami with a couple of
chefs on there.
Speaker 2 (24:33):
We don't spend time together.
Speaker 3 (24:35):
I mean people say, ah, you spend you know, my
show's over in Canada or is over here, so I
never see guy or unless I go to his house
or it is at South Beach Wine and Food Festival
with people think that we're all best friends and we
call each other every day. Now we don't. We see
each once a year if we're lucky. So yeah, I
like all what they do. I don't you know, I'm
(24:57):
a different kind of chef. I can drop into Afghanistan
and thirty thousand people with nothing. I've been doing it
for years, right, so that people there are people that
do bad things. Bobby Flay is an amazing chef, but
could he do what I do? Now, I've got two
chefs that work for me. They're way better than I
will ever be.
Speaker 1 (25:15):
Oh I thought you were going to say, are way
better than Bobby Flay.
Speaker 2 (25:18):
Well, they've been on TV and they're great, and look
they I'll get.
Speaker 3 (25:25):
A call from the President's office of First Lady's office
and say, hey, we're going to feed four hundred, five
hundred one thousand service members tomorrow and we have to
fly and do it and pick it and whatever. I
like that pressure. Not many people can do that, right.
Speaker 4 (25:42):
I feel like the two things that stick out and
correct me if I'm wrong. The two things that at
least now it seems like that you're very passionate about.
Speaker 2 (25:51):
Is food and.
Speaker 4 (25:56):
Health for military members and kids in school. Yes, it
seems like those are kind of the two of Instead
of feeding everybody, I don't want to say crap or
not maybe not having good food or good meals available
or it's readily available.
Speaker 3 (26:12):
I know what good food is, I know what bad
food is. I know what good drinks are, meaning not
because we had to make not coke Pepsi monster and
all those there people are going to drink them anyway.
Speaker 2 (26:27):
Right. My job is to try and educate these kids.
Speaker 3 (26:31):
So we just we just did a program in Puerto Rico,
sixteen to eighteen year old kids twenty two weeks National
Guard Challenge. It's called where we take kids are selling
drugs and low income families and we take them for
twenty two weeks. We put them into barracks and we
train them for community service. They get their JD in
And I listen to this, no chance of GDS because
(26:54):
the parents need them to sell drugs to live, right,
I get the bad cycle. These kids were GA four
point zero GPA off the street, right, So giving them
a choice, educating me in food and schooling and what's possible.
(27:14):
That's a big thing for me because I know as
a young kid, you know my background, I wasn't a
good kid.
Speaker 2 (27:19):
I didn't.
Speaker 3 (27:21):
But I see so much hope in these kids, not
only as a community leaders, but also a.
Speaker 2 (27:25):
Pipeline to the military if they want to go into it.
Speaker 3 (27:28):
Or We've got lawyers from that program, doctors from that program,
but nobody give them a chance, right, So for me,
I want to take a chance and then what about
from the what about from the military side of it? Well,
I think I think that I'm in the middle of it.
When you were on a break, we're just talking about this.
I'm in the middle of the modernization of the feeding
(27:48):
of the army right now. But it's not been changed
since nineteen forty. It's been upgraded slightly, but it's not
like a weapon or a plane or you know, the
forty seven all this new stuff.
Speaker 2 (28:01):
It's oh, we made a slight change.
Speaker 3 (28:04):
In the purchase, but we don't give the men and
women the nutrients, the nutritious stuff we need. So if
you're a college athlete, which I think they are, right,
we're having an officer, operational rotations are faster, longer, and
we're not feeding them good food. And I'm changing, well,
(28:24):
in the middle of changing, thanks to the Chief of
the Army and the new new leadership in the army.
So if I if I went to a regular military base,
would I would I have more handit?
Speaker 1 (28:36):
You'd hate it because it's just it's all fast.
Speaker 2 (28:39):
Because it's not good.
Speaker 3 (28:40):
Well, it's fast food, but it's not even We cook
at at six in the morning and we put it
in the seam table and you get it at four
in the afternoon, and that that's an exaggeration of time.
Speaker 2 (28:50):
But it's like that.
Speaker 3 (28:52):
We've got some great and I mean great cooks in
the army that's not allowed to cook with the food
that they need to cook with.
Speaker 2 (28:59):
So they're buying the wrong food, they're using them wrong food.
Speaker 3 (29:03):
They're held accountable to a six by five recpe god
and nobody uses it. So you're you're incocessent. I've give
you an example. You're a sergeant in the army. Thank you, right,
I've just promoted you. Thank you.
Speaker 1 (29:16):
Wait what are you? What are you?
Speaker 3 (29:18):
I'm a general. You have never been in a dining
facility to run it. You're a soldier trained to do
what soldiers do. Now you're running dining facility. You have
no idea of food, but we hold you accountable to
feed two thousand people per meal. And by the way,
(29:38):
run the run the money. So when the chicken comes in, well,
it's supposed to be six hundred milligrams of sodium in
that chicken, and a tyson can't do it. They send
you a thousand milligrams. Then you get a joker like
me that puts salt all over it in the world, Robert,
it is. But then you wonder why we spend ten
point two billion dollars a BC driven disease in one
(30:01):
point four million ninety judy men and women.
Speaker 2 (30:03):
Yeah no, but the salt is so good swimming it, right,
but it's not good for your arteries. Salt pepper.
Speaker 3 (30:14):
But if you grind pepper in a coffee grinder and
you get the essential oils out, it takes completely different
than it does when you take that one pound jar
out that's dry, bone dry, and you use it. It has
no flavor, same as microwaving citrus. Right, why do we
do that? Because we need the oils out of the
skin to make the flavor. It's not the juice. But
there's simple stuff that doesn't take a lot to do.
(30:38):
And I'm trying to re educate them in there.
Speaker 4 (30:41):
So like the restaurant that you have inside the Pentagon, yeap,
Like what goes on?
Speaker 1 (30:45):
What goes on in there?
Speaker 3 (30:46):
Well, well, if you have to have a cat car
to get in, ID card to get in.
Speaker 2 (30:50):
Yeah right, right, but it's twenty eight why not?
Speaker 3 (30:53):
Well go I'm sorry, go ahead, but it's twenty eight
to thirty five thousand people in there. Every shar every nation,
every four star president, whoever you want is in that
in that building. So I can capture and that. I
started that eight years ago. It started off as a
five hundred thousand dollars project. It ended up as a
two point six million dollar project. It almost bankrupt me,
(31:16):
but it was it was It was to set an
example of what could be done given the right food
and temperature and all that kind of stuff.
Speaker 2 (31:25):
And I use that as a showcase.
Speaker 3 (31:27):
That's when we opened Victory Fresh in in South Carolina. Right,
that was the conduit or the or the the model
which we're now doing on five big Bass. Once the
RFP comes back, so I think it's it's look, you
can get a hamburger. I'm not saying you can't get
a hamburger or you can't have a fried chicken sandwich.
(31:48):
But the fried chicken sandwich is SOUVD. Then we air
fry it and it's better than it's like Chick fil a,
but ten times better.
Speaker 4 (31:57):
I said, what do you But I mean, there's got
to be days where you eat crap.
Speaker 2 (32:08):
I don't.
Speaker 3 (32:09):
Yeah, I love a burger. Once you know, I'm not
a burger guy.
Speaker 2 (32:13):
Right.
Speaker 3 (32:13):
I don't like rice. I don't like pasta. You don't
like pasta?
Speaker 2 (32:18):
That's just a waste of space in my stomach?
Speaker 1 (32:23):
Or is that like you don't like spaghetti but you
love ravioli?
Speaker 4 (32:26):
No?
Speaker 3 (32:26):
No, oh yeah. All the Italian's out there hate me now.
Speaker 4 (32:32):
So when you go to an Italian restaurant, what do
you get?
Speaker 2 (32:38):
You know? I I like, I like.
Speaker 3 (32:41):
I like things that are unique, Like pasta for me
is just a waste of carbohydrates, it really is. And
these talons, I'm sorry, it's like olive boil. I always
pick on.
Speaker 1 (32:52):
For every one of you, there's one of me keeping
them going.
Speaker 3 (32:55):
I pick it up and I'm like, who's the proud
of salient here? I pour it down the throat and
I'm like, what does it says?
Speaker 4 (32:59):
Like?
Speaker 3 (33:00):
Not very good? Well that's all I boiled, dude, you know?
Did your mother cooker with it? Yes, there's lots of things.
I mean, I I eat based on how I feel.
So last night I had a burger, no bond, caramelized onions.
Speaker 2 (33:15):
That was it. That's what evident last night.
Speaker 3 (33:17):
So if I'm not, if I'm on the run, it's
whatever is on that menu that I can tell you
to change.
Speaker 2 (33:25):
I want that with this, but not that, you know.
Speaker 4 (33:29):
So restaurants, so you walk in and they're like, oh god,
damn her pain.
Speaker 2 (33:36):
My wife's was she's like those. She's like, she's an athlete,
she's a wrestler.
Speaker 3 (33:41):
She lack those intolerance, doesn't do cheese and all that stuff,
and and she wants Kim Chian and uh soy, you know,
fomented soy. I'm like, and we're so different in taste.
I eat breakfast three minutes of the day.
Speaker 2 (34:02):
You know, I don't care what time today is. Breakfast
is my meal.
Speaker 1 (34:06):
So the two of you together are a royal pain
in the ass.
Speaker 3 (34:10):
Yes, but we don't go out. When I go home,
I'm on the road, so long, right, we stay home.
And she caught she's an amazing cook. I won't cook
it because I hate it clean up. Right, I'm over there.
I'm like, Jesus, I have people that I did I
did dishes for twenty years.
Speaker 2 (34:28):
I'm doing it at home.
Speaker 4 (34:29):
So are you are you the guy who like, if
if you're doing an event at somebody's house or somebody
and you're like, you know what, I would love to
do this, Let me do it. You use every pot,
every pan, every every fork, spoon, and then when you're done,
half the craps on the floor anyway, then you walk
that floor.
Speaker 2 (34:49):
No, so I do, You're exactly right. I do use everything.
Speaker 3 (34:53):
But when we do dinners at people's houses raising money, right,
so they're paid whatever. And then normally big fancy houses,
you know, we we tripe saying I've got a chef
that's done most of the work already.
Speaker 1 (35:06):
Right, who I hear is much better than Bobby Flay.
Speaker 2 (35:08):
Yeah, exactly right.
Speaker 3 (35:10):
I walk in, I wave, I, you know, shake hands,
and then maybe WESTBOMBI there's one hundred and eighty four
meter of y'all outside the door. This house is like
something I've never seen in my life, in my world,
let alone anybody else's world. There was a cleaner of
a dishwasher or you know, we have a cater that.
Speaker 2 (35:29):
Helps us do it. Yeah, I don't. I'm no dishes.
Speaker 3 (35:35):
And that sounds pumpous, but I did it for twenty
plus years.
Speaker 4 (35:39):
I mean, oh, I believe it. I believe it. Will
you ever open a like you said you have? You
have the restaurant at the Pentagon. You started opening restaurants
on bases.
Speaker 1 (35:54):
Will you ever?
Speaker 4 (35:56):
Am I ever going to drive down the strip again
and see your face and be like, oh, Robert Irvine
has a restaurant.
Speaker 2 (36:01):
Maybe in Vegas.
Speaker 3 (36:03):
Obviously we had one day and they imploded at Tropicana, right,
But it was a great restaurant, a fun restaurant.
Speaker 2 (36:09):
And it did well for so long. It was great.
You know, So I know a restaurant in Vegas.
Speaker 1 (36:15):
Gordon Ramsay needs a restaurant in Vegas.
Speaker 3 (36:17):
He's got sixteen thousand, and I don't eat them.
Speaker 2 (36:23):
I don't know if it's any good. You know.
Speaker 3 (36:25):
I met him once. I look people like kind of
look at me like him. I said, well, I'm the
nicer version because I don't say f every time. And
when I fix something and I fix it on the show,
I take it off and I paint around everything and
then put it back.
Speaker 2 (36:43):
You know, other other people don't do that.
Speaker 3 (36:45):
Right, It's a real show, real people and real problems,
and we do that. But no, I would do another restaurant,
but I guess, but you wouldn't do a lot of restaurants.
You don't want to be that guy. So I can
here's here's my methodology, and see if you go with
you will. Okay, I can sell something in a supermarket,
eight products, whatever it is. I'm protein bars, we got liquor.
Speaker 2 (37:08):
Yeah, sure, all that stuff.
Speaker 3 (37:10):
And making one shipment more than they can make in
a restaurant in a year.
Speaker 1 (37:15):
Like you know, because you're right.
Speaker 4 (37:16):
You have you have your prepared foods, you have your
your fit crunch bars, you have your your your liquor line, clothing.
Speaker 3 (37:24):
We have clothing, we have drones, we have AI we
have a lot of things.
Speaker 4 (37:29):
So it's easier to do. I don't want to say easier,
that's the wrong word. It's it's more impactful doing that
than having your face on a billboard saying come coming.
Speaker 3 (37:38):
Because because all those by the way, everybody in the
sixteen thousand restaurants that Ramsey has, if he's not cooking it,
it's only as good as the dude that's making only.
Speaker 2 (37:46):
Yeah, and.
Speaker 3 (37:48):
Everything that we do a portion of everything we do
goes into a foundation. So I get to do great work, yes,
before all these things going on, But I've got great
work because I know at the end of the month
that money that just made it is going to do
something good. That's another thing that makes me sleep on
a plane or sleep. Sleep, you know when I get
sleep because I know I'm doing something good with it.
(38:09):
I'm passionate about it. I'm not just a guy that's
taking a bunch of money. And by the way, I
make a lot of money, but I give it away, right.
I use it for people, not all of it, by
the way, keep it a little bit for myself.
Speaker 2 (38:23):
But there you go.
Speaker 3 (38:24):
But I enjoyed that. But me getting in the kitchen
every day for twelve hours, I'll stand up when I
put a jacket on. The only time I cook. We
did a breaking Bread for Heroes, which is one of
our programs that we were on the Foundation, and twice
a week somewhere around the world, with three hundred people
(38:48):
and three.
Speaker 2 (38:48):
Thousand we cook. That's the only time I cook.
Speaker 3 (38:51):
We did want a breaking bread in Tampa with the
first responders thirty minutes, two hundred and fifty people, fresh eggs, aliment.
That's why I say I always cook eggs. I'll do that.
I'll do something for somebody who has a clot of
a nation or a first responder because I know, and
this is what really upsets me, are firefighters they pay
(39:13):
for their own food.
Speaker 2 (39:13):
Our police officers pay for their own food.
Speaker 3 (39:17):
That to me is alien because they're on a job,
doing a job for us, and we should be paying
for the other state should be paying for that, right
taking enough taxes they should be paying. So a firehouse
is one hundred thousand dollars a year in food. And
I've got a couple, I've got a couple in Brooklyn,
coupling in Florida that we pay for out of the foundation.
(39:38):
And I believe that should be a state mandated thing. Dude,
that'd be awesome. That would be great, because they're putting
twenty dollars a day in to feed themselves and the
firehouse cooks are pretty good, and you know, but why
they're paying for it. They're running to buildings and saving people,
cutting people out of cars. And I had one with
me yesterday who we give a PTS dog too that
(40:02):
goes on the fire truck right here and uh and
uh I see Marylands just the road, but uh, you know,
and that dog says his life and the cruise life
fifty dollars that dog, but they still have to pay
for the food.
Speaker 2 (40:17):
To me, it's terrible. Hey, can I ask you this
on You can ask me anything on your on your
Instagram or your March madness wings? Good? What do you
mean know? They could? Elliott? Are they healthy? Healthy?
Speaker 4 (40:30):
I don't want that though, But they taste, they taste
what's so good?
Speaker 3 (40:34):
They taste way better than your deep fried garbage. You
know it's not you saying to me, Oh, do you
dude took in a deep fryer? No?
Speaker 4 (40:43):
I don't, it's the There was something else? What is
what is seared beef? Something lobster? I don't even know
what a thermidor is, but god damn that looked good.
Speaker 2 (40:53):
Let me tell you.
Speaker 3 (40:54):
It's like the sexious dish on the planet. If you
want to impress somebody, call me on.
Speaker 2 (41:00):
Can stand it? So this is this is Loves of THEILM.
Speaker 3 (41:03):
It was a classic French dish in a source of
cream sauce.
Speaker 2 (41:07):
The loves is posting.
Speaker 3 (41:09):
Butter and oh so it's not healthy, No, it is not.
Everything has to be healthy, right, And I don't want everybody,
and I don't want the military to eat rabbit food
every day because they'd be miserable. Of course, I want
them to have choicairs that they can pick and choose,
(41:29):
like our special operations guys, when when they go on
on special operations. They have a phone, right, they can't
take it with him because it's sensitive. But when they
come back, all their food is BART coded so they
know exactly what they can eat.
Speaker 2 (41:45):
To keep their operational readiness.
Speaker 3 (41:48):
And I want them to eat for the first two
or three days back garbage.
Speaker 2 (41:52):
I round them to get back.
Speaker 3 (41:53):
I want them to have a few drinks, and they
could have been dead, right, so I want them to
live life before they were to get back.
Speaker 2 (42:00):
In the family, it's just in the military.
Speaker 3 (42:02):
I don't want you to TikTok march seven days a
week and eat the same thing. But we are creatures
of habit. You go to a restaurant and you like something,
you ordering over and order and order again because you
know it's going to be good, it's going to satisfy you.
Speaker 2 (42:19):
Well, we don't have that in the military.
Speaker 3 (42:21):
We have a twenty eight day the menu that's made
by somebody else and it's not good. But we pay
sixty five million a year for that for that contract.
Why it's garbage. We're not doing that anymore.
Speaker 4 (42:34):
Last two things, I feel like I read somewhere you
talked about families. Families shouldn't. I don't want to say,
better job than maybe putting words in your mouth. Families
should do a better job of including the family in
eating and cooking and being a part of the whole process.
Speaker 3 (42:53):
And I do, and it's not bad mouthing the parents either.
Look society and we go to it better at it.
We have a ninety six percent obesity rate in this country.
Speaker 2 (43:05):
Nobody can join the military.
Speaker 3 (43:06):
We have to spend one hundred thousand dollars more to
train these people to lose fat, to get fit, to
be able to.
Speaker 2 (43:12):
Do a job.
Speaker 3 (43:13):
What I would say is we have to make food affordable.
We have to educate and think about it as four
of us in this room. I come from England eat
fish and chips and think king you pie. My wife
is Korean, she ees kimchi and rice. You eat you
know from Alabama, right with coffee cigarettes. But think about that,
(43:34):
if we can't afford a family of ford and we
have to go to McDonald's and get you know, a
quarter pounders, you know, supersize me. You're going to die
really quick, right right, So we've got to get the retailers.
We've got to educate. So retailers can do it by
putting a section in there in their business that says, okay,
we get we can get chicken today, and we get
(43:55):
fresh vegetables, and there's a salad choice with a vinagrette
already made. But here's a recipe for what you can
make in fifteen different languages. Why we don't do that.
I'm trying to get that done, by the way. That's
why I mentioned that, because we can spend twenty dollars
on McDonald's because they get French fries, they get a drink,
(44:17):
and they get and they get a burger.
Speaker 2 (44:19):
That's a complete meal. It's easy.
Speaker 3 (44:22):
It's not as quick and easy, but it's what they
can afford. So where you're from dictates what you eat,
and as you get older, you fall into those patterns
of our parents.
Speaker 2 (44:34):
Oh it don't make it work for me. And I
have this all the time with middle management in the military.
Well I was good en at me when I was
a marine, or.
Speaker 3 (44:42):
I'm like, well, we're not. We're in a different world now,
we're in a different world. Now, we're not putting soldiers.
We are so called special operations, but we're not putting
soldiers on the ground for eighteen years anymore. We're doing
a war over there. We're not doing that anymore. The
science has taken over the you know, it's like press
up a button and a drone and you know, it's
(45:03):
over kind of thing. So it starts with kids. It
starts with exercise, educating them. When my kids were young,
I would take them the supermarket, pick out four green vegetables,
some carrots and whatever, blindfold and taste it raw. If
you get it right, twenty five cents now a dollar
twenty five. But then I would cook it and let
(45:26):
them try it separate. So my kids never eat chicken nuggets.
The little twenty seven one's almost a dart to one's
a criminal lawyer.
Speaker 4 (45:33):
Wait, they never eat chicken? Does it's until they were
twenty seven? Oh, you're a horrible parent.
Speaker 3 (45:37):
Yeah, and they look great.
Speaker 2 (45:40):
This is great, it's smart. And I make eggs.
Speaker 3 (45:45):
So yeah, you know, I was in Puerto Rico last
week and horrified and really moves and touched by the
circumstances since I hurricane, they haven't fixed you know, all
that kind of stuff like North Carolina. And now I
understand the mindset of these kids that have to survive,
(46:09):
and I think that's where the you know, the foundation
and all that kind of stuff of feeding and education
comes from because nobody's doing it.
Speaker 1 (46:18):
Dude, I give you all the credit.
Speaker 4 (46:20):
I feel like it could be trying to get everything
done that you're trying to do could get real frustrating
really quick. And if you weren't willing to bang your
head against the wall, what must feel like sometimes day
after day after day.
Speaker 1 (46:33):
I give you credit for fighting through that.
Speaker 2 (46:35):
Did you see it on the side of my head
or something?
Speaker 4 (46:37):
Yeah? All right, I know You're back in in the area.
The Red Wine and Blues Festival September twenty third, Army
Navy Country Club in Arlington, and then, like we said,
Ocean's Calling Music Festival September twenty sixth through twenty eight
out in Ocean City.
Speaker 1 (46:55):
Robert, I'm thrilled that you were able to come in, man,
I appreciate it.
Speaker 2 (46:58):
Well.
Speaker 3 (46:58):
I am thrilled that we sat here and we converse.
That means talk to you, Yes, But I do want
to show you. There's one picture just to prove to
you something.
Speaker 2 (47:10):
So go like that and.
Speaker 3 (47:14):
I'm behind and you'll tell me who's in it.
Speaker 2 (47:17):
Okay, what does that look like?
Speaker 4 (47:21):
The person in the front holding the shuggle that looks
like I'm trying, like I'm scrolling and moving like I'm
trying to identify anybody but Princess Diana.
Speaker 3 (47:31):
And if you open it, I'm The guys stood behind
her are fifteen years old.
Speaker 1 (47:34):
That's you go to one more to right. Oh there
you are, there you are dude. That's not bad. That's
not bad.
Speaker 2 (47:42):
Bad for a young man.
Speaker 4 (47:43):
That's me with Dave Perner, the lead singer from Soul Asylum.
Speaker 1 (47:47):
Very similar, very very similar.
Speaker 2 (47:49):
I love it, But you're older?
Speaker 1 (47:50):
What a what event is this?
Speaker 2 (47:53):
That's on board the Royal Britannia on their honeymoon?
Speaker 1 (47:56):
Are you serious?
Speaker 3 (47:57):
And if you scoll a little bit, you see Charles,
how young you are? Either one way?
Speaker 1 (48:01):
Oh wow, yeah, look at that. Wow, that's awesome. Did
she like your food?
Speaker 3 (48:12):
Do you want me to go through the rest of
your photos as you see Joe Biden kissing me and
a few other people.
Speaker 2 (48:17):
But now, I mean, if you want, I.
Speaker 4 (48:20):
Want to see the picture by the way you're now
we want to back nervous, show you what is the
where did you the seat you had for the Super Bowl?
Speaker 2 (48:30):
Yeah?
Speaker 1 (48:31):
That picture is awesome, that picture is great.
Speaker 3 (48:34):
We were lyning for we went to the We went
to uh, the after party.
Speaker 2 (48:39):
Jeff Lory. We know Jeff very well.
Speaker 3 (48:41):
Of course we went to the after We went to
the after party. Nick Sirianni is coming down the escalators.
We're going in with a Lombardi trophy. It was a
rough New Orleans.
Speaker 1 (48:55):
All right, are you showing me more pictures?
Speaker 3 (48:57):
One more?
Speaker 2 (48:58):
One more picture, one more picture.
Speaker 1 (49:00):
You're gonna outdo Princess Diana.
Speaker 2 (49:02):
Well, I don't know if I can do that, but.
Speaker 4 (49:07):
Oh yeah, there you are, and much to like your
early days. It appears as though a mystery woman is
kissing you, but I know that's Joe Biden.
Speaker 2 (49:17):
I went for Donald Trump for eight years in his casinos, in.
Speaker 1 (49:19):
The drapic candy. You're off both sides. You're working every ale.
Speaker 2 (49:23):
I'm an equal opportunity guy. That's all. Just doing the
military and the kids will be good.
Speaker 1 (49:28):
Good deal, Robert, thank you so much for coming in.
Speaker 3 (49:30):
Appreciate it, really appreciate it is what I'm gonna do.
I'm invite you to beat some eats. Okay, so you
come and see how good the food is, and then
you can come back and say, well he makes good food,
not only cakes.
Speaker 2 (49:40):
All right, very good.
Speaker 1 (49:41):
I'm going to hold you to that.
Speaker 2 (49:43):
Don't lie. I'm just did okay, all right?
Speaker 1 (49:46):
What you just lied?
Speaker 4 (49:47):
No?
Speaker 2 (49:47):
I just boom boom bomb
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