Tosh Show - My Personal Chef
 - Rémi Lauvand

Episode Date: January 16, 2024

Daniel talks cooking and baking with accomplished French chef Rémi Lauvand.See omnystudio.com/listener for privacy information.

Yo, what's up, it's your buddy Kim Merritt, a human-durac, flat-me-night, I mean, the plantain supernova, you feel me? The god himself, your favorite Dominican uncle. And I'm back, the greatest blog of all time, Victory Light. It's now the greatest podcast of all time. And I got some friends with me. Victory Light is a foul, so get your cut ready, because it's about the run of over.

You can listen to Victory Light on the IHR radio app, Apple podcast, or wherever you get your podcasting. A middle-aged electrician is murdered in a quiet Amsterdam suburb. The killing leads investigators into a web of drugs, money laundering, and state-sponsored assassinations that stretchers from Dublin to Dubai. At the center is a cocaine super cartel

and a hidden economic war between democracies and dictatorships. It's the new season of the hit podcast from the financial times and pushkin industries, Hot Money, The New Narcos. Listen to Hot Money, The New Narcos, on the iHeartRadio app, Apple Podcasts, or whatever you get your podcasts. The celebrity memoir holds up a mirror to society.

That's why we started our podcast. Celebrity Book Club with Stephen and Lily. Where we read celebrity memoirs, Total Guilty Pleasures, and then synthesize probing cultural analyses from the text, from Jessica Simpson to historical figures like Helen Keller. Isn't that a delicious mix of high brow and low? It certainly is.

Listen to Celebrity Book club with Stephen and Lily on the iHeart Radio app Apple Podcast, or wherever you get your podcasts. What's your favorite American fast food restaurant chain? Oh my God, I don't eat fast food. Have you ever had fast food from a fast food restaurant? In and out. In and out.

I mean, I turn a blind eye to that. That's nice. Yeah, it was in Santa Bobo. Okay. And it was invited by Julia Child. Ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha Tosh show, push show. Welcome to Tosh show. Now, you may notice that I'm not wearing my wedding ring today. It's right here. About six months ago, I was surfing in Florida, a little beach break, shore break.

Water was probably six inches deep, jammed my finger. It swelled up. Didn't want to cut the ring off. So I let it stay on there. And then just yesterday, I finally was able to get it over this swollen, gross knuckle. Six months later. Oh, it was, but so now I have to walk around with my ring and set it down near me so that no one tries to have sex with me.

I got to do it. My wife's like, you better put it near you so that it blocks all the vagina from engulfing your penis. Anyway, can you tell? Does that look bad? It hurt. Oh, stupid. It still hurts. Whatever. I'll get through it. I've been sick to Eddie. How you feeling? I'm feeling pretty good. You were sick for a while there, huh? COVID over the break. Yeah. Oh, man. That's a shame. Well, at least you're not on a ventilator. All right. I got sick. And I'm still talking about it. I had a cold three weeks ago. I'm not whining either. I'm creating content. How did I get a cold? I'll tell you how I got a cold. My mother-in-law, who's famously never sick, happened to be living with us for a month. And that entire month, she was open mouth coughing all over

the monopoly deal cards every night. You know the worst part for me when I get sick, I got the flu. The worst part about it is not, not the pain of the thing, but, but just being mocked by my wife because I have cold sweats and a fever of 100.1 degrees. That was my fever. Oh, it was on fire. I kept saying I was like, call an ambulance. She goes, it's only a hundred. I go, a hundred point one. And then she's like, oh, I'm sure she's constantly doesn't.

I'm sure it's so much worse than the flu we had three days ago. Oh, it's so annoying. It's, they call it a man cold because, because men we wine so much. I'm a little needy when I'm not feeling well. I get it. And women just have a higher tolerance for pain. Sure. Unless we're talking about emotional pain, then they're fragile as fuck. And please, here's, here's what I find. Man colds are

a thing. You know, we're all complete pussies. And we deserve you to mock us, fine. But women, how about this? You can't say everything is, you're, oh, I've got food poisoning. I think I've got food poisoning. Every time we order Chinese food, you've got food poisoning, that's racist. First of all, second of all, you don't have food poisoning. You have good old fashioned diarrhea. We've all got it. We all get it. Just say it. There's some girls who just can't say they have diarrhea. What's going on in there?

I'm having diarrhea. Eddie, you got any videos for me this week? Oh, yeah, I got a video. Be careful not to burn your tongues. I'm sure her father is very proud. If by some miracle, he's still around. Now, if you're just listening to this podcast, know that you can head on over to our YouTube channel and check out the links. That's what we do there. Let's get to today's guest. You will notice the sets going to look a little different. It was, we had a different table and we had, we didn't have lights, the backdrop

was a bit different. Okay, we, we shot all these interviews out of order. And this was one of the very first interviews before we got our shit together. Today's guest is a world-renowned chef We got our shit together. Today's guest is a world-renowned chef who happened to create the greatest chocolate chip cookie. I'm in. Enjoy. The greatest blog of all time, Victory Light, is now the greatest podcast of all time. And I got some friends with me. Victory Light is a foul.

So get your cut ready, because it's about the run of over. You can listen to Victory Light on the IHR radio app, Apple Podcast, or wherever you get your podcasting. The celebrity memoir holds up a mirror to society, don't you think? Oh, I couldn't agree more. It's why we started our podcast, Celebrity Book Club with Stephen and Lily. What's the name of the podcast? I want to write it down in my notes app.

It's called Celebrity Book Club with Stephen and Lily. It's the podcast where we read celebrity memoirs. Total guilty pleasures. And then synthesize probing cultural and social analyses from the text. From Mazeezhan Sorry to you, Lizzie's us-grand. From Jessica Simpson to historical figures like Helen Keller. Isn't that just a delicious mix of high-brow and low? But don't take our word for it.

A little magazine called The New Yorker. Everhood of it. Call celebrity book club, giddy or bane, delectable pattern. If the pattern isn't delectable, honey, it isn't pattern. The New York Times. Excuse me? Says it's like Eve's dropping on two best friends

as they share a bottle of wine. Why drink wine when you can listen to it? Listen to celebrity book club with Stephen and Lily on the I Heart Radio app Apple Podcasts or wherever you get your podcasts. Hey everyone, it's Sophia Bush, host of the podcast Work in Progress. I am thrilled to tell you that Work in Progress is back for a third season.

My friends, it has never been more important than right now for us to have all of these big conversations. Together, we are going to get educated, a little bit enlightened, and we will definitely be entertained. I started work in progress because I'm a curious person and I realized there are so many people I get to speak to that are fascinating and rare. And so I thought why not take these conversations out into the world. I'm going to be having deep chats with thought leaders, news makers, celebrities, entertainers, authors,

elected officials, and more. You can join us and listen to work in progress on the iHeartRadio app, Apple podcasts, or wherever you listen to podcasts. My guess today is a very accomplished French chef who start his career in Paris, then worked in numerous Michelin starred restaurants around the world. Now hangs his apron in Los Angeles, which is why I'm talking to him today. Bonjour, Remi, I'll be your host, Daniel. Can I start you off with some bread or our signature cocktail?

Yeah, I'm good right now. What are you? Are you a one-kisser, two-kisser, or do you go three or four? Wow, the four. Boy, it depends where you form. I understand. What are you three? So it's a three. But you know, I mean, in my family, the part of when I am,

it can go all the way to four. But it's too much. It's too much. It's too much. It's too much. Four kisses so long. Exactly. Especially if you don't like it. Wow, remember.

I know you're like, come on, get away from me. You can't keep kissing me, Uncle. Do you want to hear my French accent? I don't know if it's offensive, or I'm gonna, this is my French accent. Come on, go ahead. Ah! That's all I've got.

Okay, good. Do you believe in ghosts? Come here, this is my friend's. Go ahead. Ah! That's all I've got. Okay, good. Do you believe in ghosts? You know, it's debatable, you know? No, it's not. Well, if I'm by family house, I do believe in ghosts. Anywhere else? Yeah, it's not.

No, you don't believe in ghosts, is the answer. Yeah. All right, good. Thank goodness. Ratatouille, how many times have you seen that movie? Oh my God. How many times? I think twice.

Did you enjoy it or no? Yeah, I do, but I mean, I'm named after a rat. Well, yes, but such a dignified rat. And rats are, I think, overall are considered smart creatures. My buddy, Nikitchen. I mean, that's the whole point. Yeah. All right, Remi. Where are you originally from? From France. Born and raised. I mean, I've been a little over,

so it was like either in North of Paris or in a Southwest. Do you go back to France every year? I used to. Are you allowed to go back? Of course, okay. All right, just making sure. Well, I guess for a while I was not, but I'm kidding. What got you into cooking in the first place? You know, I started walking in my songs like in a summer, just doing things, and I felt like doing diswashing and stuff like this, while I was still in school. I was kind of a, I would say like a nerd, anti-social kind of person. Okay. And bringing me into that

environment where everybody was walking together and I had to depend on each other, I was kind of like, oh, I kind of like that, you know? And see what they were doing to. And the creativity part of it was like, I really got hooked on that. How do you handle that stress just constantly? At the beginning, it was a little traumatic. I'm like, oh my God, you know, I used to go home and not being able to sleep and wondering, am I doing the right thing?

I mean, is this crazy? And then eventually, it's kind of like you melt into it and you focus on really what's important and you leave a lot of background noise and background stress not affect you. You wear the chef hat in the kitchen? You know, I'm six three. So if I put a hat, I'm going to bang that thing all over

and it's going to fall in everything. And I used to like make chefs upset with me because I used to cut it up. And I would look like a fast food guy, or the ice cream guy. And they would laugh at me. I'm like, okay, so take it off. A six to three, I'm six four.

What's the shortest person, shortest man that you can respect? What's that height? Well, you know, I mean if that better be the my elbow, I'd be like, okay, get away from me You cooked in Germany. I was born in Germany now they I don't think of German food. Where were you born in? Bobard off it's small a Frankfurt near Frankfurt. I won't, near Frankfurt. But the food in Germany. So it was a French restaurant. Okay, thank goodness.

So it was a small, like one Michelin style restaurant. Uh-huh. One thing that I really enjoy in Germany was, you know, the how methodical and organized everything is. Oh, yeah. I think they've taken that to another level. Oh yeah. Got them in a trouble of handful of times.

Well. So me too. But that was a fun part though. You know, the food was great. I mean, it was like my bases were covered. But what I learned was their organization, their way of thinking, their way of like always requesting themselves about doing things more efficiently and better. How long have you been in the United States?

Since 84. You went to New York first? Yeah. How was your time in New York? Great. Oh my God. I mean, in the 80s, New York fancy restaurants, how much cocaine did you do? None.

How much cocaine did you see? A lot. Did you? Oh my God. I mean, yeah, when people ask me about the story about the Resold War, or even New York in the 80s, it was not a joke. It was beyond belief.

Even for me, I was like, whoa. Did you drink? Yeah, drinking I did. I mean, most a lot of chefs, they've got a bad reputation. Yeah, we have a little too much. I never got to the point where it was a problem. But yeah, the drinking, after shifting, you know, binging until four or five in the morning

or until the sun comes up. And the rest also, the sun comes up and the rest also the bar You are like lifting again the higher and curtain because they closed it at like three o'clock in the morning And then you're like oh crap. It's daylight. Yeah, it's a sad feeling. Yeah, when you see that son come on my god Yes, he is What do you think of these people that are that don't care about eating at all? I don't understand that. And you know, I have a really hard way of describing, I mean, they have a sad life.

Agreed. They go through life with body function. And it's really, I eat, I drink, I shit. And they have absolutely no pleasure of doing any of those. And it's kind of sad. Someone that says they don't have a sweet tooth, I just immediately get angered. I like, like, oh, you don't enjoy eating something that tastes delicious.

I mean, yeah, I mean, the thing, you know, sweet, fat, you know, all those salty, I mean, this is what triggers all your emotion, you know? So yeah, if they don't like anything, it's really strange, you know. When you were in New York, it was when you were a sous chef there. That's when you stumbled upon your chocolate chip cookie recipe. Am I right? So the chocolate recipe is really jack-to-s, and I improved with them and on stuff, yeah.

Who was the one that deemed it the greatest chocolate chip cookie in the world? Who gave it that title? I think at the time it was a New York Times. I mean, that's a bold statement. I know. What are the things you like about chocolate chip cookies because that's always a big newspaper. Exactly.

What are the things you like about it and what are the things you don't want in your chocolate chips? Well, first of all, I'll start with it for me personally. And I care very much about chocolate chip cookies. And I don't even know that it's my favorite cookie, but I still, I love it very much, and I've traveled everywhere. By the way, when I got married in Italy, okay, I'm speaking of delicious food. Borgosanthropiedro.

I'm not sure they're a sponsor of this podcast, but if Borgosanthropiedro would like to sponsor this show, I would love it. I had a beautiful wedding there. And they also like that I came there and I dressed in costume. Me and some of my friends, we dressed as old tennis players from the 70s, I was wigs and everything like that. We just like, we wouldn't rack that.

I got, I'll send you a photo, you'll love it. Anyway, my wife one time got forwarded an email that wasn't meant to come to us, that was them writing about our wedding. And they're like, the Americans want biscuits. And they were just refreshed. You know, they call cookies biscuits. And it just made me feel like I was like,

I was such a trashy little person. Because I wanted a cookie. Anyway, for me, what makes a perfect chocolate chip cookie, the simple thing is, I makes a perfect chocolate chip cookie, the simple thing is I can't have a crunchy cookie. Okay. I'm not like, if a cookie is crunchy, there's no way it's the best cookie in the world. I don't wanna crunch.

You make crunchy chocolate chips. So, let me ask you, you want the call of the cookie to be soft. Yes, but I'll be honest with you, I want everything soft. Rarely is a cookie out of the oven better than before it went into the oven. That's my, that's my two cents. Listen, but that's the thing, anybody says the great is in the world.

It's like, well, there's, there's different, there's never, there's different taste. I agree. And I'm an idiot, so I might as well agree on the base of this, the base of that, you know, by, hey, you have to play the game too, you know. And now, in general, do you feel that you have to be extremely patriotic to your homeland? Do you have to like say that French food is the best food?

No, I'm not. No, I'm not, right? Well, you know, I mean, there's a lot of good stuff. There's great stuff, but it's not the buddhist nut. It's not, you know, French has elevated the notion of going out and restaurants and conviviality and all these two, to a more, how would you say like, you know, bold thing, you know,

so we advertise it better than other country. How would you say like you know bold thing you know so We advertise it better than other country. Oh when I'm when I'm in Paris my wife gets so mad because people speak to me in French and speak to her in English Because I know how to blend I know how to blend and like I even had a person that I stay with because every day I tried to dress and goes tried to dress and he goes, oh, today you look like a true Frenchman. I'm like, oh, I'm very excited to hear that. I love France. They like to eat too late. I don't like that. I like to be at a restaurant, right when they open,

five o'clock. Which is not happening in France. No, that's insane. Yeah, to have dinner at 10.11, that's not good for me. It's my stomach. I like food to sit for a little bit. Right. I spent time in France. The last time I was there, I had a French chef give my wife a class. And all I could, the food was, she made probably the worst meal she's ever made. It was unacceptable.

I got some video that I'm sure. The one thing that I took from him, he just constantly kept telling her to clean up while she was cooking. And I respected that. I was like, yes. She's always, he's like, yeah, you're clean while you cook. That way you go.

And I just was like, good, listen to this. You're clean as you go. No, huh? That's right. Let me tell you about a restaurant in France in Paris that I ate at. And I want you to tell me, I'm wrong. Everyone's, I had to go there, except teen.

It's a hard restaurant to get into. Right. Not a lot of Americans sitting in there. True. And I'm sitting there and I'm like, okay, I want to experience this. I'm very open-minded. I enjoy good food. Uh-huh.

It was too much. It was too much for me. Too much. Too much. I don't know why. Expl was too much. It was too much for me. Too much. Too much. I don't know why. Explained too much. Too much to fancy too. I don't know.

Like I don't need foam over some cold egg dish. I don't know what I was eating. Everything was, and my server, who he was very, he was curious at why I was there and then, and then he could tell sometimes when one of the courses. He's like, ah, how was that? He's like, that's a bit woodsy, huh? I don't describe things as woodsy, but anyway, am I wrong? You cannot love that restaurant.

It's a big debate right now, like about those restaurants that, you are, how do you define fine dining? How do you define a good time in a restaurant? Is it the deco, is it the fancy food? Is it the overly transformed food? Like you said, there's a lot of restaurants like this. I think they go too far now. And they won't do anything that's not from the region. So like I wanted a dessert, I was like,

oh, is there anything that has chocolate or anything? No, because chocolate's not from France. So I'm like, okay. Yeah, that's a little extreme because I mean, are you going to deny a fruit because it's coming from Spain or don't get them started on Spain? A fruit because it's, you know, it's coming from Spain or... Don't get them started on Spain.

Hahaha! The most expensive meal I've ever had in my life where I was like, Oh, I really did not enjoy that at all. Talk about there's no good Mexican food in France. Yeah, you're right, you know. I think it's changing a little. Is it? Yeah, no. Do you like Mexican food? I do.

That's so good. I do. Can you handle spice? Two a certain longer. Is it? Yeah, no. Do you like Mexican food? I do. Oh, it's so good. I do. Can you handle spice? Two a certain level. Definitely more than an average French person, which have absolutely no tolerance for whatever for spice. So yeah, I've traveled. So I've learned how to like, sweat it out. You miss living in France? Yes, I know. French respect that quality of life. You know, they're fight for it. And that's their primary thing, quality of life. And when I go there, I appreciate that. You know, I appreciate that.

Well, I'm sorry, I'm not going. I'm down. I want to go home. That's it. I mean, my boss in New York used to say, in America, you know, you're like an orange, you know, we squeeze you to death. Oh.

And then we throw you out, we find someone else to do it. What a nice boss. I know. I take vacations constantly. Yeah. That's literally almost all I do. Yeah. I just vacation and when I'm on vacation,

I'm planning my next vacation. I work in locations just so I just vacation and when I'm on vacation, I'm planning my next vacation. I work in locations just so I can vacation. You have the luxury to do that, you know, because in my sense, if you request a day out, they're like, who's going to cover your ship? Who's going to do this? Who's going to do that? And they put the guilt on you. Like, I have to say, like, the right-son business is probably about 150 years

behind everybody. When people talk about restaurants, it's so impossible for that business to survive. I'm always good. It shouldn't survive. I can't imagine wanting to cook the same thing every night for 30 years. That's insanity. You know, it's crazy. It's not like that. You say that it was a New York and one of my customers

I had changed the menu. You know, and it came and it complained that it came like a few times. It really liked that dish. And, you know, why I took it out of the menu. I'm like, well, I just cooked it 30,000 times. Yeah. You can, you know, you come one twice a month

and you enjoy it, I cook it every night, you know, hundreds of times. I'm like, I'm down, I'm tired, you know. So I think that's the situation in the restaurant business in general in America. I don't think the system is viable anymore. It's always you have to do it the cheapest way, the most efficient way, you don't care,

at the end who suffers is the staff, you know, the staff and the mall. Honestly, I think there's way too many restaurants in general here. Well, in Los Angeles? Yeah, in the west. Well, I live out, you know, pretty far out in Malibu, and there's just a small group of restaurants,

and anytime one of them closes, I get excited, because I'm like, good, there'll be a new restaurant. Exactly. I'm tired of eating there anyway. Yeah. You worked at Bacara in Santa Barbara. That's right. Back when Bacara was nice, now I know Bacara is not a sponsor,

and I don't care, ever since the Ritz Carlton took over, you've fallen off. I don't want to be there anyway. I'd rather stay at what's more a Sandra C. Durant or something like that. Anyway, do you like Sandra C. Durant? It's beautiful. It's so beautiful. Oh my God, it's ecstatic. And you get your room there and everything's included.

You're meal at the restaurant and everything like that. So that's when you start ordering like a crazy person. I gotta get my money's worth it so expensive. You worked at Bacara, how long did you work there? Four years. Uh-huh. I mean, I did. Did you come from New York too directly there? That's right.

See, that's a good switch. The, the, the, the, the. You will, you, you needed that. After New York, like the squeezing of the orange, then you come to Bacara and you go from 8 million people to 80,000. You know, it's like you eat the wall like full blast. I mean, I used to finish work and try to get a glass of wine somewhere in town and it's like 9.30 and everybody's like, oh, we're close. And I'm like, what?

It took me a while to adjust. You ever read a nasty review about yourself? Oh, yeah. What's the worst thing you can remember? That was written by Gayle Green, who was like really famous food writer of the New York magazine. I mean, very well respected.

And there was a time I was at Laorsirk and we did a beef cheek ravioli. This is the story of Ratatilly, go on. Okay, and you're gonna like this and she wrote a review so it was not for me personally but for the restaurant because I was I was a sous chef there. And she said that I'll doubt them, they had to serve her beef cheek, probably. It's basically the equivalent of dog food. And like two years later, Mario Battle, you open a Babo and one of his signature dish was a beef cheek, right?

Okay. And she wrote about it and she arrived about it. Okay, so discredit the review of it. I was like, oh my god, I got crazy, you know, just after that, she writes a review now for me as a chef of Morache. So he was generic and I was doing an event in East Anton, and she calls me because she was going to go write a review and she wanted to do a fact check. So she's like, hey, I mean, I say, blah, blah't blah, blah, blah, and I'm like, I don't want to talk to you. Mm-hmm.

She's like, wow, I don't want to talk to you. I'm still upset about something. And she's like, wow, you remember when? Dog food. Yeah, you remember when I was at La Tseya, can you wrote that review? And you said that we served you dog food? And she's like, oh, I'm like, yeah, beef cheek,

probably. And then like a year and a half later, you like, r, I'm like, yeah, beef cheek, probably. And then like a yana half-later, you like rave about my old doing the same thing as babble. I'm like, come on. I love that you hold a grudge. I love that you hold a grudge. I mean, it was a nice way, you know, I was no really mean, but I want to make my choice.

Oh, sure, sure. You made your point. I made my point. And what did she say? She apologized. Ah, there you go. Yeah. Food allergies. What do you do when someone gives you a laundry list of things that can't be in their food? I remember there was a lady that came to her, I saw where I walked and the server comes in a

kitchen and goes, Chef, I need to talk to you. I'm like, okay, what's the deal? And he gives me like a little kind of like a large business car, laminated. You had the name of a doctor on top. I mean, he looks like very official, but who cares? And I didn't call the doctor. No.

And there's like 17 ingredient listed. Don't go to a restaurant. He's like, what do you want me to tell? I'm like, I'm going to the good town. So I went in and dying in the room and said, listen to them. I'm a real, I have to apologize, but we're not going to be able to feed you tonight. You know, and we cannot even offer you a glass of wine

because you say you're allergic to alcohol. So we'll be happy to give you a glass of water. Right. And stay with your friend. And she was a big party with seven people, you know be happy to give you a glass of water. Right. And stay with your friend. And she was a big party with seven people. And she started making a scene. I go, the places, they try to accommodate me. I'm like, listen, they can do whatever they want over there. You should have gone there. And she looked at me. She's like, you're serious. I'm like, absolutely. And as I turn back, I hear a friend going, it's about time someone is calling your bullshit.

Ah! Ah! Ah! I was like, good. I dated this girl, just an amazing body. I mean, her last boyfriend was Hugh Hefner, okay? Yeah. Shit.

Huge shellfish allergy. Oh, that's, that's a huge shellfish allergy. That's very dangerous. Yeah. Has the EpiPen withered all times. Where do I take her on our first date? Oh, a nice little seafood chak restaurant. No way. Yes, I do. Yes, I do. I want to see where I'm at in the relationship. What is she order? A baked potato. Ha ha ha ha. Ha ha ha. Ha ha ha. That's a true story. Oh man. Why do you hang out with my friend John so much?

I know. I don't understand the relationship at all. Ha ha ha. He's a good guy, you know. I mean, he's a good guy. And you know. Well, still, it doesn't make any sense. A friend chef and then John is guy,

Donald Hyow, he loves food. Well, sure, we, yes, he does. He does. And you know, I mean, and that's all you care about? No, I mean, the guy actually cooks for me, can you imagine? Do you, do you enjoy eating when someone cooks for you? Or is it, is it?

This is the best part. Mm-hmm. Because I think most people are frightened by cooking for me. You know? And for me when they cook for me, I'm like, I'm grateful. They appreciate me. I appreciate them. I mean, and it's not the end result.

It's the conviviality. It's being together and sharing a meal. All right. What's your favorite American fast food restaurant chain? Oh my God, I don't eat fast food. You know what the answer to that question is, none of it. It's all horrible.

That's right. Have you ever had fast food from a fast food restaurant? Yes. What restaurant? In and out. In and out. Oh, well, I mean, if you're, now that you say that out loud, it's like, eh, I mean, I turn a blind eye to out. In and out. Oh, well, I mean, if you're now that you say that out loud,

it's like, I mean, I turn a blind eye to that. That's nice. Yeah, it was in Sanababa. Okay. And it was invited by Julia Child. Oh, how messed up is that? That's amazing. That's an amazing story.

Thank you. You are from New York, you know? So when I moved to San Ababa, she's like, Oh, hey me! Sanosh, you see you. Let's go to In and Out. No, she's like, I'll treat you. Let's go on a date.

Let's go for lunch. Uh-huh. And I'm like driving. And I'm like, what was I? I don't know. I'll keep going. Keep going. And then did you go, did you guys go inside?

Yes. Oh, you sat in a boot? They give you little hats. You could have worn one of the little hats there. The best body is like, you know, they're kids in there. And then yeah, I'm no clue. Of course. Would you really have tried one?

So only the older people, like the parents or whatever, they're like, oh my God. Is you going to a child? So yeah. And I remember all the lady lady it because I paid you know Oh such a gentleman yeah I mean And but the person at the cashier took like your grandma forgot a couple of So your grandma was like but you know I I mean, she was, she was a stola to me, you know?

She was like 6'1 or 6'2. Oh, yeah, yeah. She was a giant woman. That's great. I remember like, her coming in the kitchen, like in New York, you know, one sense. She's like, oh, I mean, I love you. I love you. You're one of the few cook who still cook with butter. Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha ha like I said, those big American things. You know, I cannot say I've been to Vegas

and I only eat in three star Michelin star, which is nice, but I also have to experience, okay, what is a big deal with the buffet, you know? And you, how was your experience? Oh my God, it's almost disgusting. I mean, just see this, you think that's disgusting. When I used to start working in Vegas

when I was a young comedian, I- I loved it. No, no, I didn't get to eat at the buffet. I had to eat in the buffet in the basement with all the employees. The employee, yeah, yeah. Like, it'd be like the women with the headdresses on coming through and we're all just shoveling food under our plates

and I was like, this is as sad as it can get, but I would do it. Because it was free. Exactly. Do you eat sandwiches? I do. I love a sandwich. A good sandwich is good.

I love a sandwich. But it has to be like the ripe bubble shurn, the right-take-shoot. Perfect bread. The bread is the key, you know? Of course. This is too hot, you can't abide in. Yeah, what do you think of wraps? Wrap's upset you.

Yeah, wraps is dumb. Wrap's, wraps is good for like, Tesla's vegan people. Oh, I'm not sad. Your personal chef now? Yes, I am. Do you prefer that? I mean, he was, he was never something I really wanted to do.

You know, it was the fact that the pandemic hit and whatever I was doing, like, the bottom, like everybody else. And I was lucky that this person came and said, Hey, you bet your dues for a while. Come with me, I don't help you. All right, let's talk about this. I'm going to talk about personal chef.

I want to know what's accessible to people and what's not. How many meals are you cooking a week for them? Are you there every day, seven days a week? Are there five days a week? Three days a week. Three days a week. All right, so you're open for business. You could take on another account.

Like if I wanted three meals a week, a nice dinner on tray, the whole nine, nice fish. You wanted you to do the shopping, everything, dessert and everything like that. What am I, what am I, and for four people? Let's say the cheapest would be seven hundred eight. Okay. Two, you know, it could be a lot higher.

No, sure. All right, so about seven hundred. I'm gonna be on the cheaper end. I feel my taste are probably on the cheaper end there And you do present it and serve it or no, so it depends, you know some people wanted played it Mm-hmm because they want a fancy dinner Who they have you know really high profile guests like my boss, you know once he has I profile guests So everything is plated. I have servers. I mean,

we do the whole thing. When it's family, we do it family style. Okay. When it's just a family, we do. Is your client as celebrity? Not per se. Uh-huh. Okay. I mean, he's a very successful business person. Business. What kind of business are they in? I would say biotech software. Okay, yeah. I'm no longer interested. No. No. Your specialty is fish. That's what I like to cook best. Do you do all the shopping?

I do. Where's the best place to get fish in LA? I mean, it really depends what you're looking for. Shrimp cocktail. Who doesn't like a shrimp cocktail? I don't. As to see, order a shrimp cocktail? I don't. As to see, you know, order a shrimp cocktail. It's disgusting.

Everyone talks about like, oh, this is the perfect chef's kitchen. What do you actually want? What's a great kitchen for you? A few seeded John's kitchen? John's house is that I get lost. I've never, I can't imagine the footprint of his house is so confusing to me.

But no, every room I walk into is like, I just renovated it. It's like, oh, it looks great. But then you go into that one room, where the two little kids are in little cages next to each other, and that's kind of scary. Oh. Having twins, that is.

I had twin sisters. Did you? Older younger. Older. I guess I might be a little. No, no, no, it was not cool. No? Because I was like...

I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a toy. I was a They don't force me, but I feel like they're not always culinary inclined. I mean, they appreciate good things. They don't have the skills sometimes, so I let them plan, and then I help. It's really funny how it's such a skill. Like, you think, oh, you can read,

so you should be able to cook, and the two don't go hand in hand. Do you know what I'm saying? I don't mean to simplify it to that level. But it's like, if you give me step-by-step instructions, I still will not make a meal that taste anywhere the way it should. Yeah, and that's kind of like what it is with my sisters.

I mean, they have to shit-grate food. They want the good food. So, you know what I do is I go shopping with them. I still won't do it. I just, I'd rather, there's no, the money is worth it. Grocery shopping alone is the worst thing ever. Even for me. You know what I would pay a fortune for someone, a service.

I want somebody to invent this. I want someone to bring me four pieces of fruit every day to my house. That's it, because all I do is throw fruit away. Yeah. Because it's no longer good. Yep. And I just want every day four pieces,

set on my doorstep. Somebody do that. They used to deliver milk. They used to put milk on people's doorstep. Why can't somebody put four pieces of fruit every day? Is it crazy? The milk at the door? Oh, that is pretty stupid.

I was like, apparently all they were doing was banging the moms. Well. He was a good, no one, it was a good gig. He was a good, what about relationships with people, physical, sexual relationships? When you spend 10, 12 hours close to people, yes, it gets pretty intense.

Sure. Do you ever, while having sex, do you ever yell corner? Yeah. Yeah. You're watching too much TV. Yeah. Do you watch the bear? Oh my god. This is the...

This is the question everyone asks now. This is the question everybody wants. They're so intense. They all seem like they're on the verge of a breakdown. Oh my gosh. It was accurate in some level. The level of screaming and the level of disconnection between every character. Yeah, I mean, the first season I have to say, I have PTSD.

I was like, oh, he's shit. I couldn't go to sleep. Talk to me about cooking shows. Do you hate them? Do you like them? Do you find them irtinge? Do you watch them? I mean, I do watch few of them, but I haven't in a while. I like the great British baking show. I know that you prefer, I know you prefer the French version. I do. I'm not going to watch that though. It's, it's interesting to watch in parallel.

I don't know why, but there is some time the bridge version I'm very impressed. And sometimes I'm like, come on, you shouldn't even put this on TV. Well, I just, I mean, it's a sweet show. Just rarely is there a show where everyone's positive and nice to each other. That's true. And it's not about insulting. And then for goodness' sake, the Paul Hollywood,

he does a handshake and that's the biggest deal in the world to people. Right. Like Guy Fieri, you ever met that guy? I did. Is it true that his hair is made from cheesewood? He probably is. Yeah. Why is Michelin the tire company in charge of telling us what the fanciest food in the world is? Yeah, well, I'll tip down it for like over a

hundred years. Why? Why is the two things? Because he never started for the general public. He was, he started for their reps. When they were going in at the beginning of the 20th century, when they were going from town to town, tried to sell tires. The guys would start making notes like, oh, next time you're in that region, stop there for lunch. Well, who gives a shit what this dumb tire salesman thinks is good food? I mean,

Yeah, before you're like a tire company, but not you know, it still means something everyone still talks, oh, it's a Michelin star. Because they're the oldest, most established one. What about the Zagat? Remember Zagat? Oh, Zagat.

Oh, it was a Zagat. I think, what culture canceled that? I mean, it's my accent. Zagat. But yeah, I mean, Zagat was pretty good because you had a rating for the service. You had a rating for the young Bey you had a rating for the ambiance, you know, the decor and all this, and you had a rating for the food. So, by reading like the few little lines, you had the general consensus of what you were getting into, you know?

Right, versus Yelp, where Yelp is just people complaining that they didn't get enough fucking eggs. Oh, my chair was wobbling a little. It's not a useful review. Yeah, I look at Yelp and I'm like, if the reviews don't say like, oh, they refuse to serve Asian people, then I'd be like, oh, well, I'm glad they wrote that. I won't go there. But if you're gonna complain that the meal

was five dollars overpriced, I'm like, I don't care. I don't wanna read three paragraphs, yet I do. I still read it. And that's one thing I never actually, I't want to read three paragraphs. Yet I do. I still read it. And that's one thing. I never actually, I never, ever read you out. Cause it's just a waste of time. I disagree with you on one thing. Because then I can at least look at photos.

If I can look at photos of the restaurant inside, I can get a feel. If I look how they printed their menu, if their menu looks disgusting, and I can, you know, a bad font, a bad font, I'm out. But now you have so many ways of getting this. I mean, you have so many, you have better petriules. Right, whatever.

It's easy. That's how I use it for some things. I'm just saying I still use it for something. Tell me some overrated restaurants here in LA. Oh, I don't do that. Okay, fine. I'm gonna tell you some restaurants. I don't do that because.

Fine, I'm gonna tell you some restaurants that I eat at. And you tell me if it's over here. George, you're a baldie. Okay. You had to eat this one first. Like, Yeah, for me it's, it's low-ovalated. Okay.

There's the sweet corn ravioli. That's very delicious. Yeah, yeah. Hi, yeah, yeah. How dare you, Ravi? All right. You have your ate it fear in Santa Monica, FIA. Yes.

Oh, it's beautiful. It's a beautiful, it's awesome. That's beautiful. It has date night. Yeah. My wife makes me take her on date night. Our rule is once a month, I have to take my wife on a date. That's a good rule.

It's a dumb rule. Why? I'd rather not go out. I know. I know. I know. If she didn't say you have to take me out once a month, I would never take her out, ever. I would be zero times and I would fall more in love with her. What do you think, John and Vinnie's?

John and Vinnie's Darius Onlyself, I think of her already. Remember when you said you weren't gonna say if things were overrated, and then I say the restaurants and you immediately say that they're overrated? Because that led you say the rest of the songs. I don't want to go to the neighborhood. Oh, that's fine, fair.

Felix and Venice. Felix is good. It's good. One hot to get in, bud. Thank you. Let me tell you something about it. So I take my wife there occasionally to Felix. Sometimes I'll have

my assistant make my reservation and they'll make two reservations. Right. So what time you get in when you have your reservation? I don't know, five, six, something like silly. Of course. But if it's something, I say you have to put it under my name, not that it gives you anything, but at least it's my name. They'll give me a better table. Right. But sometimes it gets put under her name and I lost my mind because then I had a garbage table on the back.

That's my biggest complaint with restaurants. I understand it's the margin for profit is impossible. I understand that. I don't want to sit two inches away from somebody else. Now it's date night. I'm this far away from somebody. Guess what, Remy? I'm not going to talk to my wife tonight

because I don't want these people listening to me talk. So I just sit there. Understood. So charge me three times as much and fucking move the table two feet away. And that's always my point. If your business model is not sustainable to be, so how do you define fine dining, intimacy, the ambiance, but if you're so close to each other and you

charge in high price, well, maybe there is something. Do you need the volume or you need this you know and that's yeah it's a small maltry neighbor where yeah what do you think of no boo no boo is no boo is a chain ah look at that no boo is a chain that's a chain your final meal before you die oh what do you have and I haven't decided yet I'm not ready to die yet no good, good. I'm thinking about having a big burrito, just because I want to make a mess. Oh. Yeah. I never heard that. What about chili?

You make chili? Yeah, I do. I love chili. Yeah. I'm just feeling you out for things I like. You ever make a brookie? I have. You made a brookie?

I have. That's a stupid out for things I like. You ever make a brookie? I have. You've made a brookie? I have, that's a stupidest thing. I know. I still don't get it. What are you talking about? You don't get it. It's a brownie and a cookie. It's a brookie.

Yeah. Do you ever make a queen a man? Queen a man? Yeah. Are they difficult? They're tricky. I mean, I wouldn't say difficult, but yeah. Just a lot of sugar and butter.

I know. I want I won once a week at the farmer's market. I go to the farmer's market and there's a pastry person there and I get a Queen of Mon and I'm like, you're good for the weekend. No, just for that day. You get sugar. I have I have a see I come from a line of sweet tooths. Okay. My grandfather was a baker. All right. I had a bakery, I had a couple bakeries, and my dad bakes, and I've always enjoyed baking, and I've always just, I could, every meal I have, I can eat a dessert. No matter how amazing a restaurant is, if their dessert menu doesn't appeal to me, rarely am I interested in going.

I really, so you need to know the dessert is gonna be delicious as well. Well, you know what I mean? It makes sense. This is how you handle meal. You know, I saw it especially. I feel for me the last thing, either the little putty food, the minyardis,

all the dessert, that's your right. That's what's going to set it up. Because if you put all that effort to do the beginning and then you hand up on a wimps note, it just kills it. Every Asian restaurant, horrible desserts. I know, what's up with that? That's too funny. All right, tell me about your famous canelae. What about the canelae? First of all, what the fuck is a canelae?

What the fuck is a canelae? Ha ha ha ha. Yeah, no, it's nothing. It's kind of like a kuyenan or bolo. You know, it's very sweet. Mm-hmm. It's a texture thing. So the outside is really crunchy.

The inside is kind of gooey. You might not like it. No, I can't see. I can't see. I can hear it. No, I can't. I can't. No, I just don't like a crunchy cookie that day. But the center is kind of like soft and gooey and the external is very crunchy. And how did you perfect it by trial and error? You're very protective. You won't let anybody know how you actually make them correct. Well, I will tell them out to make them, but it takes a little more than that to do that.

Because it's really a game of patience. And really, I mean, I did some today. Okay. So you're going to try. Oh, wow. Do I have any, I use my, oh, look at this presentation. Oh, okay. Is that the best cookie in there?

Oh, all right. Looks good to me. Is there a better one? That? Oh, all right, looks good to me. That's fine. How dare you. It's beautiful. It's a beautiful cookie. My wife, she's always like, whenever she makes chocolate, I make chocolate chip cookies for her.

She doesn't want a lot of chocolate in it. And I'm like, what? There's a lot of chocolate in it. Oh, I know. That's all I'm excited about it. I think in the recipe, there's more chocolate than flour. Oh, really? And then I'm a fan all I'm excited about it. I think in the recipe there's more chocolate than flour. Oh really? And there I'm a fan.

I'm a fan. Oh, that's good stuff. Yeah, that's good stuff. You know what grosses me out the most about food shows is watching people eat. Yeah. It's disgusting. Mm-hmm.

Mm-hmm. Ha-hmm. Mm-hmm. You know what you're doing? Yeah, of course. Well, it's amazing cookie. It's the best cookie I've ever had in my life. That's a crazy thing to ask. I don't know. But I would pay $5 for this for one cookie.

That's fair. At a farmer's market. That's fair. That's a good price. Do you ever sell your cookies? No. I know, that's stupid of me. All right, now this, how are you supposed to eat this?

Are you just supposed to bite it? Yeah. Anything fancy? What do I need to know about this? This is very crunchy outside. And it's gonna be like pudding in the inside or no? Is it gonna spill? No.

No. Do I need to cleanse my palate before it was so far? I'd like to know. No, I mean, yeah, you don't want your tongue to be coated in chocolate before you do that. Yeah, I don't even know what I'm about to taste at all. What if I don't like it? You don't have to finish it.

Oh, you do. Mm-hmm. like it. You don't have to finish it. Oh, you do. Mm hmm. Oh, the smile. I like it. I love it. Here's the thing. I could eat nothing but dessert until I die. And just like I know my life wouldn't be long, but you'd be nice. Oh, it'd be nice. Yeah, that's really good. That's really mean. Well, you've got to listen, I'm thank you very much. This is exciting. Chef Remi, this is this is the way to my heart. A chocolate chip cookie. I appreciate everything. Thanks. Thanks, Eddie. Okay. That was four family. So get your cut ready because it's about the run of over. You can listen to victory light on the IHR radio app, Apple podcast, or whatever you get your podcasting. Hey everyone, it's Sophia Bush, host of podcast work in progress. I am thrilled to tell you that work in progress is back for a third season.

My friends, it has never been more important than right now for us to have all of these big conversations. Together, we are gonna get educated, a little bit enlightened, and we will definitely be entertained. I started work in progress because I'm a curious person, and I realized there are so many people I get to speak to that are fascinating and rare.

And so I thought, why not take these conversations out into the world? I'm going to be having deep chats with thought leaders, news makers, celebrities, entertainers, authors, elected officials, and more. You can join us and listen to work in progress on the iHeartRadio app, Apple podcasts, or wherever you listen to podcasts. The celebrity memoir holds up a mirror to society, don't you think? Oh, I couldn't agree more. It's why we started our podcast, Celebrity Book Club with Stephen and Lily. What's the name of the podcast? I want to write it down in my notes app.

It's called Celebrity Book Club with Stephen and Lily. It's the podcast where we read celebrity memoirs. Total guilty pleasures. And then synthesize probing cultural and social analyses from the text. From a season on Sorry to you, Lizzie's us-grand. From Jessica Simpson to historical figures like Helen Keller. Isn't that just a delicious mix of high-brown low? But don't take our word for it.

A little magazine called The New Yorker. Everhood of it. Call celebrity book club, Gidey or Bane delectable Patter. If the pattern isn't delectable, honey, it isn't pattern. The New York Times. Excuse me? Says it's like Eve's dropping on two best friends as they share a bottle of wine.

Why drink wine when you can listen to it? Listen to celebrity book club with Steven and Lily on the I Heart Radio app Apple Podcast or wherever you get your podcasts. Pasha! That was a great interview. I want to thank Remi. He's an amazing chef. Had him over my house recently.

He kicked your water bowl over. That made you very mad. He doesn't drop a lot of food either. That also upset you, Carl. My dog, Carl's with me as always. Remy also burnt a batch of chocolate chip cookies at my house. Now he blamed it on, always like, oh, your convection bake runs really hot. Man, I don't think it runs true. But anyway, he didn't

second batch. It was amazing. He also did some other fancier desserts, which the foreigners at the party loved. The Americans are like, oh, could you put a little more sugar in this? But no, it was wonderful. Boyswearpink.com, check that out. The goat, the new reality competition show that I'm hosting comes out on Amazon sometime. Hey, Amazon, why don't you tell me when the show is going to be on that we shot over a year ago, the process for this show is maddening. I'll be performing here in Los Angeles at the Dolby May 4th for the Netflix comedy festival. That's gonna be exciting. And before we go, we got another bedtime story

for my son when he's three years old. Hope you like this one. See you next week. One upon a time, they were too damn normal. They were sea otter and a sea lion. But, they didn't know how to swim. So, they don't want to say bold. Then, they want to see a man, they twidded, but times, they were bold, not happy. Then they watered sea and then they tweeted,

but because they were both not happy. Because they were meaning and emotion- orcid, they were in photo-orcid, didn't they sell our data? But then they were in the maveribu and swimming in the ocean in the maveribu. And it was just potion. But they saw a sea rock and it ate them.

He ends. But! You can't say the end of them but. That story was crazy. I liked it though. That story was interesting. I liked it. That was a good story.

Thank you for that one. Okay. with me. Victory light is a foul. So get your cut ready. Because it's about the run of over. You can listen to victory light on the IHR radio app, Apple podcast or whatever you get your podcast. Hey everyone, it's Sophia Bush, host of the podcast work in progress. And I am thrilled to tell you that work in progress is back for a third season. It has never been more important than right now to have these conversations with all of you so that we can get educated and lightened and we can all be entertained.

I will be sitting down and having deep conversations with thought leaders, newsmakers, celebrities, elected officials, and more. Listen to work in progress on the I Heart Radio app, Apple podcasts, or wherever you listen to podcasts. The celebrity memoir holds up a mirror to society. That's why we started our podcast. Celebrity Book Club with Stephen and Lily.

Where we read celebrity memoirs, total guilty pleasures, and then synthesize probing cultural analyses from the text, from Jessica Simpson to historical figures like Helen Keller. Isn't that a delicious mix of high-brow and low? It certainly is. Listen to Celebrity Book Club with Stephen and Lily on the I Heart Radio App Apple Podcast or Rive or you get your podcasts.