It is Thanksgiving week, right? Yeah, it's the 25th. It's Monday, which means we have an episode on Wednesday, but we are taking Thursday and Friday off because it is Thanksgiving. Don't we all have so much to be thankful for?
I mean, let's just... We have an episode on Friday. Back it up. Back it up, dude.
Beep, beep, beep, beep. We are not in the studio on Friday. However, tomorrow, we are filming our annual You'll Laugh, You'll Lose. And we'll be airing that on...
Should we air it on Thanksgiving? Friday. Probably Friday. We usually do it on Friday.
Yeah. Nobody's gonna watch on Thanksgiving. Right. They're all just wasting time with their family.
I'm very excited. I put in a few hours last night. I'm working on something special. And it's not done.
I have a little bit more work to do tonight. Some custom work, huh? But I am feeling good about it. I'm feeling...
How are you guys feeling? Are you guys putting your list together? I put my list together last night, and I'm feeling pretty confident. Same.
So how do you guys put your list together? What's your technique? Go through my Instagram DMs with my friends from the last year and pull them. Yes, that's pretty much it.
Yeah. I've been, the past few months specifically, DMing myself. Videos only when they make me laugh out loud. Oh, smart.
Thinking ahead. Unfortunately, I don't have any videos. I'm just making one of my Hallmark edits. It's a creation of mine.
So you just come in with a one-hitter player? That's it? That's how I did the previous year, and it worked out pretty good. Not two years ago.
Interesting. But I'm gonna try to find some videos, too. But I'm really invested in this one video I'm working on. Yes!
Have you got our sponsor? Thank you to Public Rep. Yes. Thank you for sponsoring us today.
They make extraordinarily comfy pants, which I'll be telling you a lot more about later. I'm already taking my pants off. Today, we have a lot to talk about. My mental breakdown being one that I'll put off a little bit from the top.
We had a call with Fancy Chef. We did. What's morning? Yes, I did.
We finally got the man. He made busy. Yeah, the man needs business. So tell me about the process.
You ranked the number that he always says on Instagram? Yeah, the one on Instagram. And he picked that this time. And I informed him.
I let him know. I'm Olivia from the H3 Podcast. He said that he had heard that we were talking about him, but he was a little bit tentative to believe me. He said that he's been lied to.
He's been lied to. Fair enough. I mean, he's more than a little bit tentative. He was very, very skeptical.
For some reason, he did not want us to... He was not very open to any of the ways that we usually could have proven that. He was turning those off and down. He was like, I get too many DMs.
Yeah, he said, we could DM you from the podcast Instagram account, the official account. He said, I don't read DMs. Yeah, and he gets 3,000 calls a day, he said. Which he demonstrated because his other phones, his six other phones were ringing off the hook the entire time, and he kept answering them in the middle of our call.
And what would he say to them? He was invited to Dubai. And one of them. For real?
Yeah, for real. I heard him. And he said no. Yeah, he said absolutely not.
They didn't meet his, which we will absolutely comply with your conversation. Oh, hold on. Sorry, I'm going to cut you there. Hello, this is Ethan Klein.
Hello, this is Fancy Chef. Yes? That's exactly what it's time to say. So, were his calls brief with the other people?
No, no. It was a one long call, and we've talked a few times since. Yeah, he keeps calling back. Now he's calling us back.
He is, he is. We are in the invitation, and I have all of his, I have his writer, shall we say. I guess he has a lot of demands. And rightfully so, he is the Fancy Chef.
Maybe we should remind the viewers who we're talking about here, because I think we only talked about him once on the show, but we're all big fans of his here around the office. For real? I think so. Let me pull him up.
Here, you're a celebrity chef, Fancy Chef 2013, five stars, call me, book me, call me now. He says his phone number in his videos, and I'm like, let's fucking get him. It's in his bio. It's the first thing in his bio.
I mean, here's his most recent on the scene. So one of the ongoing debates was if this guy is playing a character or if he's for real. No, that's him. Yeah, he's for real.
He's for real. Every five minutes, he kept asking Olivia, what's your name again? He wanted to make sure I wasn't messing with him. Yeah, no, you're right.
It felt more like he was testing. He was quizzing me. He was like, you know Tom Segura's podcast? What's his producer's name?
And I was like, you saw that I was in Philly? And I was like, yeah. And he was like, what was I doing in Philly? And I was like, I don't know.
That's interesting. He's like, I was at a basketball game, obviously. I was like, oh, gosh. Yeah, I was like, your Instagram.
Yeah, that was so funny. He was like, how do you get this number? He's like, dude, you say it all the time. Every video you say it.
See, the more I watch Fancy Chef, the more I started to believe that he is the real deal. I think he definitely is. After hearing from him, I think it's not a... But then I wonder, how does he make...
So is he a working chef? Because he doesn't seem like before, by any means, right? He's been doing it for 40 years, he told me. Okay, I can hear some more.
Okay. The sauce is doing well. The sauce is doing really good. The sauce is doing good.
We're going to continue to breeze. You want to draw that out? Yeah. But you want to see it in the sauce.
And you know what I'm going to say to you? He's Italian. Beautiful guys. That's what that is.
Just a night. Thanks. Okay. Looks good.
Yeah. Yeah, yeah, he definitely talks. Oh, but what about his cocktails with the sticker on it? That was the part that threw me off.
He makes these cocktail drinks. And he keeps the sticker on them from, like, when he bought them. And it's so fucking funny. We didn't ask him about that.
I kind of forgot about that. Oh, here's at the basketball game. Oh. Is he courtside?
Let's get the kid behind him trying to see the game. Is he just filming this kid? He's behind this hat. Yeah, his head's blocking the game.
Wait, wait. Are they, um, they're not courtside, are they? It looks kind of like it. Bro, what's the fancy chef?
He's, I told you, he's, he's, he's, like, really big time. That looks like a nice jacket, too. I'll be straight up, but, like, look at that thing. Oh, he cruises to the basketball game as chef outfit.
Okay. And he gave me all of the, all the details with the, with the chef jackets that he needs, with the H3 emblem. So go ahead and tell me if he's, uh, he needs a custom jacket to come on our show. That's fine.
Honestly, that's awesome. I mean, that's fine. We can do that. Is he shoes on the bed?
Husbands and wives, you want breakfast in bed? There goes the chef. I got you breakfast in bed. The chef right here.
Don't put your shoes on the bed, man. Don't wait. Don't hesitate. Look at my pretty face.
Don't wait. Don't hesitate. Hello? Can I speak to the chef?
Give the chef a call. All right? And the chef will be right there. Breakfast in bed.
Hello? You want breakfast in bed? Good. I got you, okay?
The chef. No, how much is breakfast in bed? Tell me, what is his ask? $50,000.
First class flight. Presidential suite. I'm not even kidding. $50,000.
And is that for one meal? What do I get for $50,000? It's one appearance on the show. One appearance on the show.
We're going to get a stove for him. He wants us to buy him a stove. We're going to rent a stove. He doesn't need one.
He said, come see, go ahead and do the same thing. Tom, really should put out for this guy. I don't think it would be that bad to rent a food truck. Presidential suite.
Yeah, it's a large sum of money. How much is a presidential suite running in Los Angeles? I told him, I was like, I totally think you are worth $50,000. It's not that we don't think you are.
It's just that our budget. That's exactly what I said. Was he flexible on the price? He actually said he was doing us a favor with that.
Yeah. He was a favor already? He said he was being nice. He said he was being nice.
So I said I would talk to you and I would feel out your... He was trying to get a confirmation on the call. I tell you, it was kind of a high-pressure sales environment. How did I do?
He said, well, you were nice, but you were firm that you needed to further consult on this. This is a nice kitchen. I know. This is a nice kitchen.
It's a beautiful kitchen. That was great. He's a pen. He's a pen.
I can't emphasize enough how much his phone was going off. He gave me like six other phone numbers. He was just rattling them off like code. You took them all down beautifully.
Let's take a close-up of this dessert. Yeah. Oh, that's just a cookie. Oh, yum.
It's a cookie. It's just a strawberry. Okay, okay. That looks good.
I think it's a cookie. That's a souffle. No, it's a chocolate chip cookie. Oh, okay.
Like $28, no matter how you spend this, is a lot. Charlie, $50,000. You should have a fancy chef fund. It's four ounces per bag.
Four ounces per bag. Especially when you compare it to the products that they're basing it off on. Holy crap, man. Those were $10 bags for 14 ounces.
They offered you 10 ounces more of product. Yeah, no, I know, Charlie. It gets real expensive when you go high-five. It was sold in Costco.
A lot of people eat a cocktail. Oh, it's just not. I've got to see the process of making one. We'll get there, guys.
Oh, thanks. I won't let them affect you. Oh, hey. Beautiful and nice.
Beautiful and nice. I'm glad you're having trouble. Why are they both on their plate? It's part of their...
They didn't eat it. Why is there a lot of cash on the table? They didn't eat it. Beautiful and nice.
What is happening? Beautiful and nice. Beautiful and nice. Okay.
Okay, don't worry. Yeah, he's the real deal. Now, hold on, guys. Let me just...
Here, here, here. I'm going to say thank you to all the followers that has followed me. All the many people that gave me calls. I'm going to be in this city soon.
All over. Miami, Detroit, Washington, New York. He gets around, too. I mean, travel's not cheap.
You know what I mean? Yeah. Yeah, he's very in demand. Can we call one of his numbers?
Maybe I can talk to him live and see if he'll negotiate with me down the first little bit. I could text the number that was texting me and ask him. Oh, here, here, here. Okay, you watch this video.
Beautiful and nice. These are for the ladies. These are for the ladies. $300 a glass.
You don't like my price. These are for the rich and famous. They're for the rich and famous. These are lovely.
These are delicious. These are lavish. By the ladies. Creating a handcrafted by me.
The only original wonderful fancy shot. If it ain't fancy, it ain't lavish. It ain't right. Beautiful, my champagne.
Strawberry. I'm going to have a nice little bowl. Beautiful and nice. Oh, here, here.
Take you, baby. Yeah. He has the tag on the glass. Like, what the fuck?
Beautiful and nice. Look, I'm going to add these blueberries. I'm going to add some more. This is beautiful.
I've got champagne in here. That French champagne is beautiful and nice. Yes, indeed. When I tell you that's beautiful and nice.
Just call him up front, like, hey, we're live. We did, yeah. Well, just call him, though. That's how he operates.
Just cold call him. Do you think we'll ruin it? He sounded, like, really skeptic before. No, he's not going to ruin it.
How are we going to ruin it? This man gave us eight numbers. Okay. Well, we can tell him this is our way of proving that it's us.
Because we can literally tell him, go to our channel. We're literally live right now and you'll see that we're calling you. This is me. It's me.
Fancy chef, it's me. He knows. I'm going to call. I'll be right back.
Okay. We're working on it. We're working on it. He's laying there with his eyes open and he needs to pee.
Because he just, he's probably trained, but he stopped wearing his diaper at night. This was the first night. He tried it once before, but he peed in the bed. So he still wears a diaper at night.
So I went in there and he, um, he didn't need to pee, so I helped him out. We peed, but he was so hot. He was hot, you guys. Which means, I think, I hope, God, that he's not getting sick again.
This morning, Hilo was telling me he was hot. Oh, I hear Olivia. Oh, he's, she's not on the speaker. I may have made contact.
She's, yeah, she's on the phone with him. He said he doesn't want to talk about financials lines. That's fine, but I just want to talk to him. I mean, I'm the money man.
He's got to convince me if he wants the 50K. Tell him if the big man wants to talk. He's there now. Okay, he's there now.
Of course he's there. All right, Fancy Chef, you are live on the show right now. Can you hear me? Give it to me.
Oh, yeah, here. Do you know what's his name? It's Fancy Chef. Fancy Chef.
Hey, Fancy, this is the host of the show, Ethan Klein. How are you? My name is Ethan Klein. I'm the host of the H3 show.
It's a big, it's a fairly big show. I mean, we generally have like tens of thousands. Yeah, we're pretty big. We're pretty big show, tens of thousands.
Hundreds of thousands per episode, easily. So we've been real curious. Can you guys hear me? I understand, that's why I'm calling you.
That's why I'm calling, Fancy. I know what you're capable of, and I want to team up with you. Well, I was just on your Instagram page. Most of your posts have less than 200 likes.
Not that that's an issue, but I'm just saying... 34 million views, okay. Go see 20,000 shares. Go see 100.
When I did the lemon champagne, it's at 107,000. Hold up. Right, right. No, I believe you.
No, I watched it. I believe you. You keep trying to say, like, you're not 20 show or likes, whatever. Go look at those reels.
No, I'm just saying. Sorry, I didn't mean to insult you. I was just saying that. Because I'm on your page a lot, and usually, like, this one I'm looking at has 168 likes.
It's just... I'm not saying you don't have your hits. Like, you definitely do. But I'm just saying, I mean, if we're talking...
I understand you're probably trying to sell me on a high number, right? Is that what's... So, yeah, that's big. So, that's big.
So, basically, we're in Los Angeles. Are you open to traveling? And how does it work? Do you prepare a menu ahead of time?
Or, like, what's the flow like before we hire you? What's the flow? I don't know. I do anything.
Did you prepare a menu ahead of time? Well, I don't know. It depends on what I feel like. I don't know.
Oh, okay. So, do you buy the groceries or do we buy the groceries? No, I buy anything. I'll pick the groceries.
No, right. I mean, yeah, I'll pay for the groceries. But, like, who picks the groceries? Do I select what you cook or do you?
No, I don't. He's a friend of mine, by the way. He spoke very highly of you. Okay, so we'll send a PA or someone to pick up the groceries.
Will you make a grocery list for us? So, you go with the PA? So, why do you need the PA? That's a production assistant.
That's just someone who goes with you to help you. Do you need them to grab it and put it in the cart? Chef? Chef?
Oh, yeah, no, sorry. I think I lost your second. Listen, well, they told me the price, so I'm just trying to make sure that I know what I'm getting for. I'm not going to say it.
No, I understand. You don't want to discuss that, and that's fair. No, I'm not going to say any of the details, but I just want to say so. So we'll fly you out first class.
We'll get you to the grocery store. You need an assistant at the grocery store? Yeah, I need two people. Make them all.
Okay, two, okay. And then we'll go to the grocery store. You bring it out here to our studio. We'll have an oven ready for you.
And then you create the menu, or I guess do you just decide what looks good at the grocery store? Yeah, that's fair. That makes sense. And it's just one meal, or is it multiple for the price that you quoted us?
Okay, so we get you for a day. Okay, that's nice. So we can have you all day for one day. Okay, cool.
That's nice. So it's a flat rate for a gig, for the whole gig. Oh, are you getting a call? I think, well, personally, I think three days is nice.
I think three days would be a nice day. Were you getting a call in the background? Your phone ringing? Chef?
Oh, he's on a hold. Yeah, I think so. Yeah, I can. Are you on the phone with somebody else, Chef?
No, I'm doing some work. Okay. Are you cooking right now? Are you cooking?
No, I'm doing some creative proofs. Oh, creative proofs, nice. Well, can I ask you about your resume? Have you worked at any Mitchell and Star restaurants, or who's been your mentor?
Did you work for all these guys? I made them do what I wanted me to do? And he did it. I started in the chef's kitchen.
I still got the door. They got tired of me. They bought me in privately and they did some things with me. So that's how I heard.
Wow. Do you work the line? Do you generally like, I know in these Mitchell and Star restaurants, there's different stations for different desserts, pastries, fish. Which station do you work?
I work on fish at a cafe with Chef Bobby Muro. Okay, fish. I like fish. What kind of cuisine do you specialize in?
Because I know usually chefs are like French or Mexican or I've seen all kinds of different, what's your cuisine style? Not everything doesn't matter. I pick anything I want to do. Okay, so you don't think about that.
You don't think about that. I'm confused. I'm mis-experienced with each other. Right.
I do what I want to do. I should make it more. I'm glad about it today. Glad you gave me hope.
Glad you considered me. I'll be happy to be here. And I want to be here. Okay.
I don't know what I'm making or the reason I said it because even when I was on Tom's to go, I changed the menu right in the restaurant. Right. I wanted to be where I was able to create and get a bigger flair and something more better than what I did. I never know.
Oh, first time meal. Okay. So you don't have a specific cuisine that you're dedicated to. Okay.
Yeah. Right. Right. Do you ever cook the same thing twice or is it new every time?
Never. Never cook the same thing twice. Well, most... I think a lot of chefs, they would pick a dish like a signature dish and then they would hone it in to make it like a perfect experience.
But I don't believe that you even necessarily need to hone in. That's not even something that you need to worry about, right? You just do anything. I don't do anything.
Yeah. I have a question. I noticed when you're making cocktails, you leave the sticker from the purchase is still on the glass. Is that intentional?
I can't tell you that. Right. So, you don't want me to know if it's intentional or not? No.
Okay. I mean, assuming if you put it in the dishwasher, if you wash it, the sticker would start to peel off naturally. I actually could have took it off if I wanted to. Yeah.
Actually, I spoke about it. I wanted to because I know you don't talk about it. Ah, smart. You're good.
You're good. You're good. Exactly. Okay.
That's what I... Okay. Thank you. A lot of times when you do stuff that's ordinary, they don't only look at that.
When you do outrageous outlandish stuff, that's exactly what they love. I've been on 100, 1,664 followers for four years. Nobody paid attention to me about the company in the world that knew me. When I did something that I was outlandish, the world started looking.
Right. What was your first breakout video that was outlandish? If I get an interview right now, you don't need me. I'll be like this.
No, okay. No, I didn't make you uncomfortable. I mean, I'm getting you for the food. I want to taste the food.
You know what I mean? I can call you. Yeah, I can call you anytime. Yeah, but then you can do that.
Then you can run out of questions. Well, I'm a professional. I never run out of questions. I'm very good at this.
Okay. Okay, I've always talked about this guy then. I talked a little bit of this. I got him then.
He reached out to me. He actually told me that this was going to happen when I come to fruition. He said he told me about you. He said he's going to reach out to you and now they follow you.
I don't want y'all to get it, but I didn't particularly know where to vote, so I will follow that. Oh, that's okay. I appreciate that. I appreciate that.
It's not intentional. A lot of the problems that I have now is because I did it when I started. But a lot of them now, I'm going to come to you. You know, I'll just ask you one more question because I don't want to keep you.
There's one thing I'm going to ask you guys. Are you vaccinated? I am. I have two test results.
Good, good. My man. That's good. That's good, good, good.
All right. Because it's coming back. I don't know if you heard it. Yeah, it is, it is.
I don't know why I said that. I have a question about my phone. You don't have to worry about that. All right.
That's badass. I need to match my name, so you don't think I'm doing something like that. No, never, never. Well, Jeff, listen.
I really appreciate you jumping on the call with us and we'll definitely pick this up and talk about it. Are you getting a call? I get millions of calls. You can answer it.
I don't mind. You can put me on hold. You can answer it. I get millions of calls.
I'll come to you. It doesn't matter. I get millions of calls. We can call them.
ESPN just call. Oh, what? Yeah, just popped up. I'm not internet crazy.
I just want to post it. I don't know the details of it. I don't know. I just want to post it down and put it back up.
So, you know. Like I said, when I started, nobody looked. Now that I went and did something about Landish, which is the first thing, which is my ranch strawberry, that's what it's called. Oh, is that the one with the strawberry on the rim?
That was just like... No, the ranch. The ranch. Oh, the ranch and the strawberry.
The ranch and the syrup. So you wouldn't serve that normally? That was just for the Instagram? No, I'm not for Instagram.
I'm not for Instagram. I love ranch, by the way. It's phenomenal. I think the issue with the ranch dressing, just to get into kind of the culinary details a bit, the strawberry sweet, I think the ranch and the sweet probably is a roadblock for most chefs, but not for you.
Okay. Okay, so you got savory and you got sweet. Some things like I saw the caramel. So you got the caramel and the sweet.
Yeah. You got the salt and the sweet. So it just all goes down to one's... All right, what I said?
It's a taste buds. That's what it goes down to. You probably can't eat lobster and shrimp or somebody else could. You probably can't eat milk chocolate or somebody else could.
You know what I mean? It just varies with someone's taste buds. Other than that, you can create it all day long and the way I like it, I can be dunked up. That's how all dishes are really made.
But there are dishes that are universally enjoyed and then there are dishes that are pretty much universally hated. You know what I mean? Yeah. Some grown men.
You're a grown men. You want somebody to pick as good. Of course, you're going to reach the masses, but I don't believe it's good. I don't find it possible.
You would like everybody to like a dish, Have you ever tried to get on one of these cooking shows like Top Chef? I love those shows. It'd be great to see you. They call me.
They do. I don't know. They call me. Why don't you do it?
I don't know yet. Yeah. I mean, it would be fun. You know what?
These shows I don't like pretty much. The one show that I love to death is Iron Chef. Love Iron Chef. Because I know Iron Chef is real.
Yeah, true. I've been able to deal with you guys in the basket and you can count down. I've been in Florida for 40 years so I know what's real and what's not. I don't want to operate on anything that's not real.
When I see these shows and they're not real, it doesn't do anything for me. It just makes me look kind of different. That's true, man. That's very true, yeah.
For 40 years and when I've been that long and I don't get that out of it, then it doesn't work for me. I don't know if you can't tell me to do this, you can't tell me to do that. I've only been here for 40 years old and I've done a lot of things in my life. I've probably made over a billion dishes.
A billion? Yeah, of course. If I make five dishes right now, that's a dish. That's adding to my resume.
What I make. But you never make the same dish twice. I don't want to. You don't want to.
Well, let me ask you this. If you're cooking for yourself and you're like, I want my favorite dish. I'm cooking for myself. What do you go to?
I don't want my favorite dish. Oh, we don't do that. If I had a favorite dish line, it couldn't be nothing. But one of my favorite meals is Peter Van Jones.
There it is. That's the best. That's the best. It's just like that, right, chef?
It doesn't even need to be complicated. No, but you can look at it like this. And it's so disexpected of you as a chef. Especially at the level.
You have to eat extravagant. No, we have to eat extravagant. No, we have to eat extravagant. That'd be kind of badass if we flew you out here, paid your rent, and everything you made us with peanut butter and jelly.
That'd just be for fun. Chef, it's been... For love of the game. Chef, it's been so nice talking with you.
I'll make sure that Olivia reaches back out and we'll connect on the side and work out the details. Are you saying the price is going to go up or the views? Well, don't raise the price on me. It's already pretty high, chef.
Yeah, I heard their show is experiencing a huge boom since you were on there. My producer's telling me to wrap it up because we have a... Did you get a call? Oh, no, I see.
How old is your daughter, chef? That's wonderful. I have three kids, too. That's awesome.
Beautiful. I love it. I love that you're a dad. I love that you're a serious chef.