The Chef Show (2019) s01e02 Episode Script

1
-I'm Jon.
-I'm Chris.
Chris, nice to meet you.
What's your name?
John also.
-Quentin.
- How are you doing?
Got the tattoos--
We're trying to figure out--
-I don't have-- El Jefe.
- El Jefe, yeah.
-So, y'all saw the film?
- Oh, yeah.
It actually brought me back into,
uh, going into the kitchen again.
No kidding. The movie?
I went through some rough stuff
in a kitchen down where I live, and
that movie brought me back to
the happy side of getting in the kitchen
-and cooking again.
- That's awesome.
-Hey, Chef.
-Hey, guys. Welcome.
-Thanks for having us.
-Jon.
-Spencer. Nice to meet you.
- Pleasure.
Yeah. Welcome, guys.
-I've heard a lot about this place.
-All right!
-We're excited to have you--
-We were admiring--
Is this like a Serrano ham?
So, this is Ossabaw.
So, um, it's kind of a descendant
of Ibérico ham.
This is actually cured in-house
for one year.
-So, it's a house Ossabaw prosciutto.
-Oh, man.
-Won't you guys try that?
-Thank you.
-May I?
-Absolutely.
Yeah, just have Jon do it.
Shorter stroke's better
and, uh, just want to go
as thin as possible.
- You're really good with the knife.
- Yeah.
-Natural.
- Roy taught me everything I know.
He's a natural.
He picked it up so quick.
-So, the thinner the better, yeah?
-Yeah.
We try and get, uh-- That's perfect there.
Just about the thickness of the knife
over the top.
-Perfect.
-Look at that.
-My training continues.
-Yeah.
Wow.
-I like your set up here.
-Oh, thanks, yeah.
What do you like?
You like that it's all labeled?
Uh, yeah, I love the containers.
I love the two different sizes.
Is the tops-- Like, even the top of it.
Uh, when he was training me to be in Chef,
the big take away was
that chefs are all kinda OCD.
Like, that's the big--
Yeah. It's organization, repetition,
mise en place.
You love "Everything in its place."
You start doing it at home, too.
-I'm like, "That's not right."
-I clean hotel rooms after check out.
- Exactly. Great.
-Before I check out.
Folding everything. Fold the towel.
It's really--
Which is this, the Cuban one?
This is the La Panca, yes.
This is cumin, garlic.
- I taste the cumin, yeah.
- It's so good.
It's so good.
- Wanna get behind the grill?
-Can we do that?
Yeah, back there, you guys can cook one.
So, Jon's coming in on your left.
-Behind.
- How's it going?
Nice to see you again.
So, what do I need to know here?
These are our burgers.
-So, what makes the burger so good?
-Just simple-- Classic--
-So, I think simplicity
and quality of ingredients. So, um
the burger grind is 50/50,
uh, chuck eye and brisket.
-No binders, no anything.
- No egg?
Yeah, you get the fat ratios right.
Just find which cuts combined
give you the right bind
and you don't need anything else.
Just meat and salt.
When we do our presses on our burgers,
we like to do what's called
a four-point press, which Chef learned.
It's gonna go for 75 percent
on one side,
-Right.
-and then we flip it
for the rest of the cooking.
May I?
-Go for it.
-Yeah, please.
There you go, Jon.
That's exactly what
you're looking for, that caramelization.
Now, if you try this at home,
-don't do it naked.
- Yeah.
There's a lot of grease
coming off of this thing.
- Here, make it official.
- There we go. Thank you.
Now we're gonna come in with some onions.
-May I?
-Go for it.
Another thing
that trickles down from Chef Lin
is Kraft only.
He only uses Kraft.
And, uh, it's actually pretty cool that--
Normally, you take any other cheese,
you throw it on here
and it melts all over the place.
But if you throw an American cheese
on a grill, it'll hold shape.
Whatever recipe, it is about Kraft.
Nature's miracle.
Okay so, uh, when do I start--
You just stack 'em when you, uh--
Exactly. See how the cheese
is melted on the top?
Yeah.
It helps steam the onion underneath.
-Give it that little cooked taste.
-So, the onion's in between?
Yep.
Right.
Chef Choi is more nervous than I am
'cause I'm the student.
He wants to make-- He wants
to make sure I reflect on his school.
I'm like a Little League parent
right now. Watching.
You can go ahead
and start pulling burgers off.
-We got buns right there ready to go.
- Okay.
Go left to right.
-Left to right.
-Thank you, Chef.
- Is this for us?
- Absolutely! Dig in, guys.
Hey, salud! Thank you, Chef.
Of course, guys. Enjoy!
-Wow!
-Oh, my God!
Wow!
- Is it good?
-Yeah, man.
That's as-- I don't--
That's as good--
I've never had a burger better than this.
This is amazing.
-Hey, Chef, how are you?
-Welcome to Atlanta.
-Jon. Thanks for having us.
-Good to meet you.
So, you're gonna show us your food and--
We're gonna cook your team family meal.
I know.
Then you'll crush us again
when we sit down for dinner.
-We will.
-Like a tennis racket.
Yeah.
Lobster roll, you know,
I think everyone kinda goes full circle
on, you know, what is it?
Is it an over-complex thing
or is it a very simple thing?
And I think we've learned it's gotta be
something super, super simple.
You order the lobster roll,
you can say with mayonnaise
-or with butter.
-Yeah.
It's the blend of both,
'cause if I was gonna order, I'm like,
"I want mayonnaise and butter."
-You eat like a cook.
-Yeah!
-You want everything.
-The big flavor.
Let's mix it up.
So, these guys--
You probably busted one of these before.
No, I-- That wasn't part of my training.
All right, so basically what we do
is you wanna rip the head off,
like this. Just give it a twist.
Okay, that's easy. Now what you wanna do
is rip these guys off.
Just kinda get that point
and then come down hard, like that.
Yeah, then you pull the meat out.
Chop these up just a little bit.
And I think the key to a lobster roll is--
Gotta have, like, a good butter toast.
That's the other secret
I learned in kitchens,
that you don't at home:
use a lot of butter.
Yeah. Lot of butter, lot of salt.
Good job.
All right. Yeah, just dump that in there.
-Mix it around. Stir it around.
- Like that, yeah?
Yeah, and then in the, uh--
Yeah, let's do, uh,
'bout ten seconds in the oven.
Take the chill off.
That's great.
We'll just kinda spoon it out.
There you go.
- You don't like too much butter?
- No.
- Go the other way. Like this.
- I see.
Hold it there. Like that.
Let that side kinda drain the butter out.
There you go.
For home it's OK, but in the movie,
chefs know
you don't know what you're doing.
-Is it one lobster per roll?
-Yeah, one and a quarter pound lobster.
And the bun, where's--
Do you bake the bun? Do you--?
We bake the buns at, uh,
at one of our other restaurants.
This is just as important as the lobster.
But that's the problem at home.
The bread's the hard thing to get.
I did the Lobster Roll Rumble in New York.
And, uh, one of the winners used
-a Hawaiian bread.
-A Hawaiian bread?
It's so good.
It's got that sweetness to it.
It's great.
It's all about the lobster.
It's just a tiny bit of mayonnaise,
little squeeze of lemon.
Some celery leaves.
Chives for the onion. It's a mild onion.
Now we just gonna mound up
one of those rolls and
There you go.
- Oh, nice.
- It's nice, right?
Then we got
these salt and vinegar chips right here.
One of our cooks taught me this.
A lot of times I'm learning from,
you know, our cooks.
About a lot of things, you know?
-You cracked the code.
-I didn't crack it.
The cook came in and he says,
"Just soak it in a water-vinegar mixture."
So you're saying that's hard to achieve,
the salt and vinegar flavor?
-Yeah, a lot of us--
-Without powders and chemicals--
Oh, I see. So when they bag it they'll
just throw all sorts of--
-A lot of chemicals.
-Citric acid, yeah.
They're very good.
Take a bite, Chef?
Take a bite first.
Oh, it's delicious.
I like how they complement
each other, too.
Do you, uh-- May I?
-Yeah.
-You're good, right?
-I'm good.
-You've had a few of these?
All right. So we got, uh, shrimp.
This is some wood-roasted shrimp
with some ground árbol chile paste,
-lot of butter,
- Yes.
and some rustic toast,
-I'm gonna toast this.
-which you are all about.
So, we wanna cook it with that
So I'm gonna hit it with just
a bit of salt.
I've got my pan smoking hot now.
-There you go.
- Ooh!
I'll throw it in here.
It does cook really fast
and I don't wanna overcook 'em.
- What, it's like, 800 degrees?
- I think it's about 700.
This is where we like to--
I smell it. I smell--
I kinda wanna smoosh
the heads just a little bit--
to kinda push the juice out
- What's that, olive oil?
- That's just olive oil.
-That all reduces down.
- That's nice.
- But look how fast it's going.
-Wow.
So, you wanna
you know,
give a little bit of a squeeze there.
I'm gonna come in with some,
uh, sliced garlic.
And I want this garlic
to toast a little bit,
-I don't want it to burn.
- Right.
Then we're gonna hit it
with some lime, white wine.
-There we go.
-There you go. See those guys?
All right. So, give it just a good splash.
That's perfect.
Now, squeeze that lime in there
and then
it'll kinda cool the pan down a bit.
Whoo! That's looking good!
This is, uh, roasted árbol chile,
some onion, some garlic.
-I'm gonna put a bunch of butter in there.
-Yeah.
- More?
- Oh, yeah. Four times that.
The first one is what most cooks
would put in at home.
- Exactly.
- This is what real chefs put in.
And when you say no butter?
-Then we put more.
-Yeah, exactly.
- Is that the right color?
- Nice.
-This is the grilled cheese method, right?
- Yeah.
I mean, you should teach me
how to do this, you know?
Know how many people Tweet me
pictures of grilled cheese sandwiches
they do? Trying to get it--
Yeah, man. I've done cooking
classes where it's all about the bread.
The importance of bread
and toasting it correctly
and seasoning it.
So, grab your towel.
This is some Italian parsley
and a little cilantro
and this just goes right down here.
-A nice, like, crust.
- Yeah.
Stack the shrimp-- Like, each shrimp.
Each piece on top.
Don't worry about making a mess.
That's a lot of-- That's nice.
Squeeze a lemon.
That's beautiful.
Honestly,
it's not even about the shrimp.
It's about the bread again.
The bread that's underneath the shrimp.
The shrimp's kind of a mess.
You could throw the shrimp away
-and eat the sopping bread, right?
- Right, sure.
-He squeezed the heads, we got flavor.
-You got the good stuff.
Yeah. It's about the broth
that it makes, you know?
And the bread sopping it in.
As long as the bread's really good.
It's really good, Chef.
That's delicious.
I see what you're saying though.
The bread really, really soaks it up.
- Ow!
-Yeah. That's it.
- My fingers hurt so much right now--
- No, just eat the whole shell.
I'm eating the whole shell and everything.
-Easier, right?
-It's so good.
Oh, this it?
Yeah, just chew that up.
Mm! That's amazing.
Wow!
It's amazing how perfectly
the shrimp are cooked.
And you're just doing it by eye.
Cooks so fast, yeah.
Do you see the moment yet,
when you cook, Jon?
Like for us-- Him and I can look at that
and we see the moment
-Yeah.
-and we pull it out.
With me, it's more panicking
before it burns.
-Yeah, that's the clock.
- That's the moment?
Throw in the towel. So good.
On post-production,
Kogi truck is our treat.
-We bring it on to the lot
-I see it.
at least twice during any movie.
One week ago, we were all in Los Angeles
eating the Kogi truck together.
We're, you know--
It's 24 hours a day VFX,
and they go, "Today's the day."
And everybody's excited.
Oh, it showed up?
Many a diet has been ruined
-by your tweets.
-That's for sure.
- You do it on every movie?
-We have it come to the lot.
- Comes to a lot of posts--
- A few every movie.
- Wraps and parties
-No, way.
just as a gift to the staff.
How did you guys meet?
I called him up for Chef
because we were trying to figure out
who would be a consultant.
And then the story that I wrote was
very similar to his life story.
He worked his way up,
he went to the Culinary Institute,
he worked at Le Bernardin and
worked his way up the ladder
and then gave it up
and decided he wanted to do
the food truck thing.
And because it was the same year
that Twitter came out,
instead of being a little thing,
the food truck--
It was the perfect storm.
It was the perfect storm with the economy,
Twitter, and food.
And the first time I had his food
was actually-- Do you remember?
-Iron Man 2, right? Or 1?
- Iron Man 2 or 1,
Gwyneth brought the Kogi truck to the set.
-Do you remember that?
-Yeah.
And so I ate the food.
So that was my first contact. And then,
we met and our first meeting was
six hours of me following him
through all these different restaurants
and him saying,
"If we do this--"
He says, "I'll do whatever you need,
but we gotta get it right
'cause food movies don't get it right
and the chefs all get all pissed."
-And so, he put me--
-What did you really say?
I probably said, "I don't--"
'Cause at the time I was so naive.
I probably said, "I don't need this.
You know, I'm not interested,
but if you're willing to do it right,
I'll be there
every single step of the way."
And then he came with me and I just knew--
I felt something inside that
um, that he was gonna do it.
It's almost ten years.
Maybe to the day that--
that I think you were cast, Robert.
-Yeah.
-The process is almost exactly the same.
Ten years?
-You described it
-as putting on old shoes.
- Yes.
What was the world like right before that,
again, for comic books?
Right before Iron Man 1?
-Well, Batman Begins had come out
- It was the Batman world.
Yeah, Batman was huge.
We were--
Even in our high, even our success,
we were still second fiddle.
It's not like we wanted to come out
within two weeks.
We wanted to come out
in a different season.
We wanted that much space
to maybe have a shot.
Oh, yeah. Well, that year, 2008.
I've worked at Marvel since 2000.
And every year since then
people have asked,
"When does the comic book movie end?
When does-- When is this fad over?"
So this was now 2008.
It just felt like, let's just--
If this can just do well enough,
-maybe we can do another one.
-Wow.
Are you kidding me?
It was us
and then right on our heels was Hulk.
Incredible Hulk, yeah.
And, you know
And it was--
Everything sort of felt skin to the teeth.
And then after it opened--
Really it was after Comic-Con.
We showed the footage
and Robert showed up,
we felt the wave cresting
and that we were gonna surf our way,
if we did everything right
for the next year.
I just remember going to, like,
one of the midnight shows
and seeing a single mother
with her baby in a carriage
in the aisle just going like this
while she was watching.
And I said, "I guess we hit
the right quadrants with this one."
- We can have four quadrants.
-Yeah.
Tom, that looks like
your first oyster right there.
That one right there? That particular one?
Roy, you wanna do it for him?
Make the perfect bite?
Maybe just a touch of cocktail sauce.
-And that'll be your first oyster.
- Now you just slurp it down.
-That was really good.
- Good, right?
So where does this getting smashed thing
come from?
-Getting crushed?
-Oh, getting crushed.
Like, cooks are nerds basically. Like--
We're, like, comic book nerds.
We spend all day doing one thing, like--
We're like video game guys, you know,
and we don't have that much.
-But we do have food.
-Yeah.
Like, we're like magicians.
We have all of this stuff around us.
And so,
the only thing we really can extend
-is our craft to each other.
- Yeah.
So it's really important for us
when you come into our restaurant
that we show you every single style
-Okay.
-that we have.
It's kinda like a stamina test.
Like, they keep prodding you
to see how tough you really are.
Or like, they wanna make you cave
'cause that's a badge on them.
A part of it is pride.
A part of it is cockiness.
But a part of it is also
sharing knowledge.
My little brother, Sam, loves cooking.
- Wow.
-You got a favorite dish of his?
-He knows an amazing chicken larb--
-You're kidding.
Yeah, which is so ironic,
from the scene.
-Yeah!
We did a whole scene with Marisa
which revolves around
-Oh, that's right.
-larb.
-Like the Thai salad.
-Yeah.
-A classic Spider-Man larb scene.
- Yeah.
-Issue 42, I think.
Tom, how long was it from when we cast you
to when you were in a costume
in front of a camera?
Four days or something like that.
- Really?
-Yeah.
-Fastest turnaround ever.
- You had to screen-test with him?
-Robert, yeah.
-I remember meeting your double first
and being, like, "Wow, you look
kinda different in real life."
That happens to Glenn all the time.
-It is--
- Yes.
But, uh, but yeah, no,
I did the first screen test with you
and then the second screen test
with Chris.
- Wow.
-And then waited about a month
and then found out
and flew straight out and--
In the screen test with Chris,
how did you open that screen test?
I-- It says that Spider-Man flips
into frame and does the first line.
And I asked, "Should I do a flip?"
And you guys were like, "Ah, you--
Can you?" I was, like, "Yeah."
You're like, "Okay."
- We brought in a stunt mat.
-Yeah, and then we did it.
We did the whole scene on a stunt mat.
He flipped into scene, and--
We did the scene where he--
It says he flips from the bed to the door
in the script.
I'm like, "Oh, they'll do some CG flip."
And then I go into the hotel room
and there's a truss and wire
and he-- He's flipping every take.
He's flipping over
and landing on his feet.
Even when you're in the suit, you're--
you're doing
-a lot of the stunts yourself, yeah?
-Yeah, yeah.
-'Cause usually once the mask goes on
-Yeah--
-it's like Power Rangers.
-Yeah, bring in the stunt guys.
What did it mean to you to have your first
scene on camera be with this guy?
It was rea-- It was really scary--
You look at me when you talk about me.
It was awful.
No, it was-- It was, uh,
it was funny. The lines I learned
for my audition were different on the day.
And I remember you saying
that you wanted to change it back
to what we did at the audition.
So all of sudden I was, like--
That would be the first time
I'd ever said anything like that.
That's why Tom was so great
in that audition with Robert.
'Cause he was keeping up with him.
-Yeah.
-Off-- off-book.
-To some very funny ad-libs.
-Well, I was having a slow day, too.
It would be great if we just saw you
at the end just going through the ticket.
Do you mind if we split this seven ways
at the end?
So those towers, uh--
Wait. How many clams--
Who had the-- You had six oysters?
I had two clams and a cranberry juice.
Oh, my God.
All right, this is when I break it over.
-Oh, gee.
- What is that?
That's our shrimp dog.
I got some toasted brioche,
and on the side some swordfish belly,
a little bit of some shrimp, as well.
Think of it like a shrimp boil
that's been nice and condensed,
a little bit of slaw on top.
What we got, Chef?
This is kinda--
the redneck side in us, okay?
You know, most of the thing is not
like this. But
these burgers,
we make a grind of short rib, shoulder
We freeze a bunch of butter in cubes
-and grind the butter in with the meat
-Wow, guys.
and then cook the burgers
on a plancha. Okay?
So this is all for you.
-Yeah.
- Awesome.
- These burgers are insane.
-Yeah.
So far, I have not had something
that is not amazing here.
I'm looking for their Achilles heel,
to be honest.
'Cause, you know,
we're competitive as chefs, and--
It is so ambitious. And I'm looking
and I haven't seen it yet.
And-- and they're happy in there.
-They're happy--
-The cooks are happy.
-I like the little chant they do.
-Huh?
The chant they do
every four, five minutes.
They're calling the "oui, Chef."
That's, um, it's like a orchestra--
symphony.
So one person is running the pass,
which is the conductor.
And then you have the ticket,
and then each item,
seven people at a table,
everyone having different things.
The courses all have to come out
at the same time.
A steak cooks less than a lobster.
Uh, this and that. And so that conductor
has to make sure
that all the signals are sent out.
He sends one call out
and then everyone says, "Oui, Chef."
And then from there,
he's managing each one separately.
And then it's like "Row, Row Your Boat,"
where one person is going,
you bring in the other one,
and then it becomes a chorus.
The "oui, Chef" is to let him know
that everybody heard?
Let him know everyone heard it.
All of that is happening
and it doesn't look like it
'cause we're a bunch of, like,
rough and tumble guys with tattoos
and stuff like that.
But then all that comes out
at the same time. You know
And if you work in a true French kitchen--
In most cases, you'll get tickets.
But in a true French kitchen,
the chef just yells it out once
and you have to remember.
Then if we're a bunch of cooks,
we're just all day,
"What the fuck did he say? What'd he say?"
They just have to remind each other.
This is so good.
I'm gonna pop in a minute, dude.
He has to eat it all.
That's being the chef.
I'm really lucky that we have the crew
to eat the rest of the food.
Because if it was just
straight from here to the kitchen,
they would be looking at what--
how much food is left on the plate.
Sometimes when we as chefs go out,
we're just like, "Dig deep, motherfucker."
Let's pass it down. It's delicious.
-I am so full.
-Thank you.
- Incredible.
- That's good.
How do you feel about food in London?
-I've never been to London.
- You've never been?
But I heard London's really changed
-in the last five, six years.
- Yeah.
Yeah.
But you know, it's so funny
that you bring that up with Brexit,
because I think that's what transformed
London food, was the EU.
Yeah, 'cause all of a sudden all the chefs
from all over Europe could move to London,
and cook there in a way
that had never been done before.
I'm a huge fish and chips fan, though.
- Yes. Yeah.
-Ooh, boy.
Love fish and chips. And a pint.
Does it just exist on every corner
and you just eat it
like while you're walking or
-It's not every corner, but it's pretty--
- Every pub, right? Every pub.
Every pub will do fish and chips.
It's a thing, too--
There's places where they'd say,
"All the other fish and chips is garbage
for the tourists.
-This is where you really get it--"
- Yeah.
There's all these family-grown businesses,
they all have
their own secret recipe and
But, uh-- No, fish and chips,
and a pint by the river is
Is this one of seven desserts?
Should I pace myself?
- I don't know.
- Pace yourself.
Time to throw in the towel?
-Chef, look who's here.
-Hey.
You full? Did you eat?
We're full. But I told these guys
that if we wanted to,
you still got ten more drawers of stuff
that you could serve.
-That's right.
-Wow.
Well, that was cool.
That was fun for me.
-Phenominal.
-We'll come see y'all in LA.
Thank you so much. This was amazing.
- Our host.
-Thank you.
Thank you.
You know, us as chefs,
it's not like we buy each other gifts
or exchange money or anything.
We feed each other.
So, they fed us, they showed us,
they welcomed us and let's cook for them.
We're gonna do the roast mojo pork
carnitas style.
So that's been cooking overnight
for 15 hours.
And then, we're gonna serve that
over heirloom tomato peach salad.
And then, uh, with cilantro--
cilantro, lime,
-garlic, ginger rice.
- Wow.
- It's gonna be good.
- Yeah.
What I want you to do is start cutting
the peaches first, then the tomatoes.
- Go vertical? Go like that?
- Um You can go like that.
Okay. So once you cut 'em up
and throw 'em in this bowl,
hit it with a little bit of lemon
-so they don't change color.
-Uh-huh.
While you're doing that,
I'm gonna make a vinaigrette.
Did you pick the peaches 'cause it's local
and in season/
Yeah.
Look at that. Look how fast you are.
That's amazing. Okay.
You're just impressed
there's no blood yet, aren't you?
Once you get all that in there,
hit it with a little bit of lemon.
I'll make another vinaigrette
while you're doing that.
What do you got there?
That's different than last time.
So I'm making, like, kind of a version
of the Kogi vinaigrette.
There's sesame oil,
chili powder, maple syrup,
ginger, garlic, green onions,
salt, pepper.
Make sure you leave a copy of that recipe
for that special Kogi vinaigrette.
-Yeah.
- Oh, yeah.
- Is it top secret?
- We will.
No, not for you.
He changes it every time anyway.
- I'm changing it right now.
-He gives me recipes.
He'll text me something
if I'll be in the middle of cooking.
And I have-- so I have all the messages.
And every time it's different
that he send me the recipe for something.
But he says it so-- so definitively.
No, one cup, one-- Every time.
But it's different.
It makes me come up with my own version,
is what he's teaching me to do.
It's just gotta taste good.
"Just gotta taste good" is right.
I'll hit it with that vinaigrette.
And then we're gonna go
right into tomatoes, same way.
Go ahead and take the pork out
and rest it on the, uh, rack.
It smells so good.
We could either chop it
or just break it up like carnitas.
So this is the same as we did
for the Cubano sandwiches, right?
Same marinade, same recipe.
But slower cook time.
We'll put some pork fat in there.
-I hope there's no vegetarians today.
So, lime, kosher salt.
- Mm-hm. Uh-huh.
-Pepper
Yummy, huh?
And a little juice from the tomatoes.
Fuck yeah.
Chives.
-Just gonna
-That's good.
Thank you for having us
in your kitchen, man.
We really appreciate it
and we'd just like to
-Appreciate, you guys.
-give you a little gesture back.
- What is a Frito?
- What's a Frito?
It's like a crisp. You call it a crisp--
Uh, a corn crisp. Did I say that right?
- It's a corn chip.
- Got it.
Yeah, we don't have Fritos in London.
It's also the thing
that there's no smell like it
-and it stays on you for three days.
- On your fingers.
You can't shake a corn chip smell.