The Chef Show (2019) s01e15 Episode Script

[upbeat salsa music playing]
[tires screeching]
[slot machines beeping]
-[Wolfgang] Welcome to our kitchen.
-[Jon] Thank you.
-[Roy] Thank you.
-Cheers.
This is your wine?
This is my wine, yeah.
I make it with Paul Lato,
a pinot from north of Santa Barbara.
-Ooh, it's good.
-Yeah, no, it's good.
What do you think,
we're gonna sell shit here?
No, not at all. Not with your name on it.
I know.
So when were were preparing
for making the movie span style="style2"Chef
Yeah.
my last big lesson was
coming to the Bel-Air and cooking,
-and you made me cook an omelette.
-[Wolfgang] Yeah.
[Jon] And it didn't go so well.
[Wolfgang] I saw you sweating. I remember.
-[Jon] You threw it in the ice bucket.
-[Wolfgang] Yeah?
-[Jon] I still remember that.
-[Wolfgang laughs]
So, I've been working
on my omelette skills since then.
-Yeah?
-So I'm going to cook you--
-Can I cook you an omelette now?
-You should make another span style="style2"Chef movie,
not work on your omelette skills.
Let us do that.
What's the matter with him?
He's gonna take our business away?
Should I
Do you want to try?
-I want to try.
-Okay. Do it.
[salsa rhythm playing]
[tires screech]
-You like it soft, I remember.
-I like it soft.
In France, we call it span style="style2"baveuse.
-Baveuse?
-Baveuse.
With a name like Favreau,
-it's almost a French name. No?
-I should know.
-Yeah.
-Yes.
When you first went to France to cook,
did you speak French?
-I did not speak French, really, no.
-Yeah.
But I think I learned pretty fast
the kitchen French,
and then I had to do the rest.
But I want an omelette with morels, okay?
I don't want just an egg omelette.
-[Jon] I don't know that. Okay.
-Well, uh
Get another pan over there, heat it up.
-Here's the morels.
-Here you go.
[Wolfgang] They are just in season now.
[Roy] I knew he couldn't stay out.
[Wolfgang] All right.
Okay, let me clean the pan.
Get this one.
All right.
[Jon] Need a little oil in there?
First we have to cook the morel.
First, a little oil.
-A little shallot.
-A shallot.
Whatever ingredients you put in,
you cook them first,
-because the eggs cannot wait.
-Right.
-It's nice to watch him, huh?
-[Roy] Yeah.
[Wolfgang] And see the progress
our student made.
Season in the beginning.
[Wolfgang] All right, well, okay.
No? That's what Roy taught me.
No, we season it when we put the food in,
-but it's okay.
-[Jon] Okay.
And we don't cook with plastic.
-Not this?
-No.
-Wanna have something taste like plastic?
-No.
-Throw it away.
-How am I going to cook the eggs?
How am I going to cook the eggs?
-With the fork.
-Oh, boy.
-Oh, boy.
-[Roy] Oh, boy.
The French style.
Okay, throw in the morels.
He thought it's going to be so easy, huh?
Just make an omelette?
I was practicing with--
[Wolfgang] A little more. Little more.
Don't be cheap.
[Roy] Jon.
[Wolfgang] All right.
Come on. Here. span style="style2"Voila.
I love morels.
And butter.
All right.
So you have to cook the morels really--
-They're gonna render some water
-[Jon] Uh-huh.
and cook until the water is gone,
so that way
it's gonna intensify the flavor.
Okay. Oh, he trained.
-Yeah.
-He worked hard.
And I'll use a fork.
All we us is a fork or a spatula,
whatever.
But not plastic.
-Yeah, you can get a big spoon for later.
-[Roy] Spoon's good for the morel.
What is the most important thing
a chef does?
-Taste the food, season.
-Good. Yeah.
Okay.
Good.
More butter? Yeah?
No?
I think it's okay. Maybe a touch
of salt and pepper. Little bit.
You taste it, the way you like it.
Okay, so,
we season it after.
As you can see, the morel reduces in size.
So if you season them all
at the beginning
-Too much, too concentrated.
-Yeah.
-[Jon] That's ready.
-[Wolfgang] Okay.
Little herbs in the morel, chef?
-If you want to.
-Yeah.
Little more.
There you go.
Okay. Now I'm going to do it
without a spatula.
-With a fork.
-Gonna be new for me.
-Now put a little
-A little butter.
Put a little touch of oil first.
Why? Because you don't want
to make the butter burn.
-Okay.
-So in case your pan is too hot
I got to be honest, I never cooked an egg
without with just a fork.
Well, it's always a first.
You have to learn now.
I never did a movie, so it's okay.
So what we're gonna do is put the morels
in the middle of the omelette.
-Okay?
-Okay.
And as you know, I like mine soft.
A little bit more, chef.
Okay.
Careful there, the fire is hot.
Nice.
Remember what we taught you last time.
Yeah.
Hit it hot.
-First put it all the way down.
-Yeah.
So then it's easy to pull it together.
So now you have that.
Where's my plate?
All right. All right.
-Where's the plate?
-Behind you.
-[man] Right here.
-Oh.
Just fold it nice
and have two points here.
Yeah, pointed like a football.
Yeah, exactly.
[Roy] Wow!
All right.
[clapping]
Wait.
-[Wolfgang] You know--
-[Jon] I finish it. A little gloss.
-[Wolfgang] Okay
-[Jon] No?
[Wolfgang] Yeah, a little butter,
it's good. Why not? Yeah, okay.
Where's that-- Where's the greens?
-There we go.
-Now you know what you do.
So now you have a few morels left.
-[Jon] Yes.
-[Roy] Garnish.
You put them nicely
on top of your omelette here.
So that way you have color.
Okay, do.
-More.
-More?
Yeah.
[Roy] Now you can charge ten more dollars.
-[Wolfgang] Yeah. Now it looks like a--
-[Roy] Looks like a morel omelette.
[Wolfgang] Looks like a Favreau omelette.
Okay, just down the middle,
nice down the middle, okay.
No? How do you do it? Show me. Like that?
-[Wolfgang] Yeah, just put it-- Like that.
-[Jon] A row?
[Wolfgang] Color is important,
like in a movie.
[Jon] Yes.
[Jon] Not soft enough
for you.
You know, the Americans like their eggs
really cooked too much.
The mushrooms threw me off.
The cooking speed, the cooking time.
Pretty good.
Could be a little softer in the middle,
but you did a great job.
Yeah.
It's tasty with the morels.
I have this for dinner, I will be happy.
[Jon] Good, now that
won't haunt me anymore.
-Now you can sleep.
-Now I can sleep at night.
Without waking up
in the middle of the night
-and dreading.
-Hearing your voice.
"You fucked up the omelette again!"
-Shall we cook some steaks?
-Yeah.
[salsa rhythm playing]
[Wolfgang]
So we have all kinds of meat,
basically from all over the world,
just like the way you would
make your wine list.
-Wine from France, from Chile, wherever.
-Yes.
This is one of my favorite ones.
This comes from Snake River Farms
in Northern Idaho.
This is a cross in between
the Black Angus and Wagyu beef.
This comes from Hokkaido,
from the snow cows.
You know, Hokkaido is very cold,
the weather, so they are extra fat there.
It's a bit like me, probably,
if they were to use
a piece of my gut here.
And this here is the Kobe.
You can see it has
a little more red already.
It's not as fatty as this one.
And then you look at this one,
a grass-fed fillet.
A lot of Americans
start to like grass-fed.
You can see how lean it is.
[Jon] No fat, yeah.
[Wolfgang] Very little fat.
-So
-[Jon] So less flavor.
-It's a different flavor.
-Yeah.
You know, it's different,
it tastes more iron-y.
You know,
it's more blood and less other stuff.
So let's put on
our côte de boeuf here.
So I season it really simple.
Sea salt and cracked pepper.
On both sides.
Cracked pepper and sea salt.
So, a generous amount,
because it is a big piece of beef.
Yes.
How do you like your beef?
I guess I gotta say medium-rare, right?
-Yeah, you better.
-Otherwise you'll get mad.
Otherwise you're out of the room here.
We'll give you a goulash.
[sizzles loudly]
So now, when we put the beef on the grill,
we're not going to turn it over,
do this, do that.
Let it sit there and let it cook,
let it sear.
We want to get a good sear,
but not too much, either, because
-then it tastes a little burnt.
-Now you've tempered it for how long?
This one is out already
for an hour and a half.
You can feel it, see? Touch it.
-Yes.
-It's nice and soft.
So if you would take it
out of the refrigerator
-It'd be hard.
-It would be very hard, and then
it cooks uneven.
So that's gonna have even cooking.
And the grill is the same heat everywhere?
No. So go from here like this.
Uh-huh. It's cooler there.
It's cooler there.
So if you cook the beef medium-rare,
then you put it here and let it rest here.
And the center cooks a bit more?
The center continues to cook,
and then the juices don't come out.
You never cut into a steak right away.
So you rest it on the grill, too.
If the grill is not hot.
-Yeah.
-And to get a little extra flavor,
-let's add a little rosemary.
-[Jon] Oh, the rosemary.
[Wolfgang] All right.
So you can see,
I wouldn't really change it yet,
-but you can see it start to cook.
-[Roy] Yeah.
-Oh, wow.
-So
I'm just gonna leave it sit here.
-[Jon] Yeah.
-[Wolfgang] Okay, good.
So, the same thing here.
We season it with sea salt.
Always use good salt.
We don't use iodized salt.
And, again, some cracked pepper.
Now, if the steak is lean like this one,
we season it the same,
but we put a little olive oil on it.
So that way it has enough fat to cook.
-Now, Jon, turn this over.
-Okay.
All right, good.
You see, it's nicely seared.
So we need a really hot spot
on the grill here.
Maybe I would move this steak
in the corner up there a little bit.
Okay, good.
And now we're gonna cook our Wagyu.
We're going to put it really
on the hottest part of the grill.
-Okay.
-Because it's going to cook really fast.
[Jon] Just take it and drop it on?
Just take it and drop it on.
-[Jon] Doesn't this--
-[Wolfgang] Where it's hot.
-Where it's hot?
-Here.
-Okay.
-No?
The other one, too.
All right.
So you remember which one is which?
-What do you mean, which one--
-Kobe, snow.
Yeah, okay.
You know, I like it just with a little bit
of salt, maybe, at the end.
I like to really taste the meat,
because you cannot really eat a lot of it.
So no A.1. sauce for this?
No A.1. sauce
and no Roy Choi sauce.
No Roy Choi sauce for this.
-Okay.
-Yeah.
I saw people put ketchup on it, too.
-Yeah, ketchup.
-You know, you see everything
when you go through life,
and the way people eat.
-Well done, like the President?
-Yeah, well done with ketchup?
[all chuckling]
All right, so check it out, then.
The snow beef over here.
-[Roy] A little more.
-[Wolfgang] More. Yeah.
[Jon] That one's looking good.
It's hotter here.
-Okay.
-All right.
Maybe put the other one next to it there.
That still needs time, no?
-You like it?
-That's okay.
All right, let's cook the fillet.
So this is gonna be very fast, too.
-[Jon] So, here?
-[Wolfgang] On the hot.
-Hot-hot?
-[Wolfgang] Hot-hot.
Let's look at the big piece of meat.
All right, how are we doing?
-Yeah, good.
-More?
Yeah.
-That's how you can tell?
-Yeah.
They say what, if it's like that,
or like this
No, they do it with the thumb here.
So here it's nice and soft,
and the closer you get here,
-the harder it gets.
-Right.
[Wolfgang] So when it's here,
you know it's medium, medium-well.
-[Jon] Medium-well.
-[Wolfgang] And when it's soft, it's rare.
-[Jon] Rare.
-[Wolfgang] Yeah.
-Medium's in the middle?
-Yeah.
Nice.
Okay, look at the other side,
if it's cooking well.
-That's ready, huh? Rest it?
-Okay, that's good.
-Okay.
-Rest it over here now?
Rest it over here.
And this one, too.
-Should I move this down to the hot spot?
-All right.
I know you don't like
to move it around much.
That's a hot spot
'cause I can't keep my hand over it.
-Yeah, don't.
-Especially right here'll be the hottest,
-'cause the vent vents through the air.
-I see.
It heats up that.
That's where we'll sear all the steaks
right there on the hot spot.
-[Roy] Okay.
-[Wolfgang] I just-- I'm hungry.
-I don't know, you guys?
-Starving.
Let's stop it and taste a little bit.
Did that rest long enough,
or we're gonna make an exception?
-Make an exception for you.
-Okay.
-I can see you're getting hungry.
-I am. I'm looking at it and smelling it.
So the thicker the steak, the more meat,
the longer you let it rest.
The thinner, obviously,
the faster it goes, you know.
Ooh. Look at that.
-Perfectly cooked. Look at that.
-[Roy] Perfect.
You're fucking lucky.
[laughing]
-[Jon] Gonna have some with us?
-Of course.
Of course. We're gonna taste it.
[Jon] All right.
[Roy] So that's the Hyogo, the true Kobe?
Yeah, that's the Kobe beef.
[Jon] Mmm.
-It's like eating toro or something.
-[Wolfgang] Yeah.
If you like meat
Like, I love meat, small portions,
but it has to be the best quality.
-Delicious.
-[Jon] That's Roy's favorite.
-Yes, Roy?
-Mm-hmm.
Okay.
This one you overcooked a little bit,
but maybe it's my fault, too.
Why? 'Cause we talk too much?
I talk too much. But it's still okay.
-It's also a thinner piece, yeah?
-Yeah, it's thinner.
-It's not bad.
-But, you know what? Not bad.
-[Jon] I like it like that.
-[Wolfgang] Okay, good.
A little salt, perfect.
Now, the Japanese might use
a little soy sauce
-or a little horseradish, little wasabi.
-Yeah?
-So this is the snow.
-This is the Hokkaido snow beef.
-Even more fat.
-Wow.
-That's--
-You like that one?
-I don't know if I like it better--
-You like that one? I like the Kobe.
-Yeah.
-But this is just like
-Like butter.
span style="style2"-This one,
you can give it to anybody with no teeth.
-You could make a milkshake out of this.
-Yeah.
Oh, my God.
-I've never had something that soft.
-It's delicious.
Okay, put that steak over here now.
Okay, put it on the other side.
Turn it over.
Should I cook some of that off
like that? No?
-Okay.
-Yeah.
-Yeah?
-If you want to. If you like the fat.
You know, here in America,
if you have a little fat on it,
people would say,
"Well, we didn't pay for fat," you know.
Okay, let's taste this one still here.
This is our grass-fed.
-Let it rest?
-Let it rest a little bit here.
[Wolfgang] Now, normally, for me,
-fillet's not my favorite part.
-[Jon] Yes.
Because it's very tender,
but it has less flavor.
But a lot of people like it.
They want leaner meat,
they like the fillet.
And I think for a fillet,
this one is perfectly cooked.
-I like my fillet cooked rare.
-Yeah.
-That's a great cook.
-Yeah.
[Matthew]
This is grass-fed from Australia.
You like it like seared tuna there.
Yeah. I think it has more flavor.
You taste the iron-y flavor.
Oh, it's delicious.
It's delicious.
Jon, you need to work the grill station.
Jon,
you know what?
Forget about the movie business.
You can come and work with us
and get a real job.
-Your father would be proud of you.
-Yes.
-Like, "Finally!"
-Finally.
-Yeah.
-It's true. Doing something.
Yeah, doing something real.
[salsa rhythm playing]
All right, Jon,
get the steak out here already.
-Yes.
-We're gonna get ready.
A little slow, still,
but I think he's getting better.
He's getting there.
Yeah. All right, perfect.
So now you see our steak is well-rested.
It is cooked the way I like it.
So some people might like it rare.
I like the côte de boeuf
medium-rare, rare.
All right, so we're gonna
cut it off the bone.
So you can see it's nice and hot,
but rare.
-So, what did we say was my favorite part?
-The cap.
-The cap.
-The cap.
So I'm going to cut the cap off for me,
-and you'll get the rest.
-[both chuckling]
I'm just kidding.
All right.
So we cut off the excess fat here.
You can see how rich that is. Wow.
A little salt. Very good.
A little taste, Roy?
Yes, sir.
-Thank you, chef.
-Okay, perfect.
All right, we're going to slice it.
More gamey.
-Yeah.
-So that's from the aging?
-Sixty days, dry-aged.
-Sixty days, dry-aged.
You can see, perfectly rare.
[Jon] Wow.
And I don't like when they are too thick,
so I cut it in many slices.
-All right, bring me the sizzling platter.
-Yep.
Here we have some vegetables already.
Some spinach, the morels, the potatoes.
Oh, wow, that's beautiful.
-[Wolfgang] All right.
-[Jon] A little thyme.
[Wolfgang] A little thyme,
a little rosemary, whatever you have.
And then we add the bone to it.
Some people, like me, love the bone.
And that's exactly how we bring it out
to our customer.
In the center of the table,
and they can help themselves.
I love when it's shared, you know?
-I love when everybody digs in.
-Yeah. It's beautiful.
[Roy] So that's
the côte de boeuf presentation?
[Wolfgang] The côte de boeuf, yeah.
What do you think, chef?
It's-- He's the best.
-The best. Always.
-See?
Should we taste it or what?
Yeah, let's taste some more.
A little sea salt before we eat it.
A little wine.
We need a little red wine with this, huh?
All right, here, take a little spinach,
a little salt.
Always put a little salt
on top of the meat.
If it's pork, chicken, whatever it is,
it tastes much better that way.
-Cheers.
-Cheers.
-Thank you.
-Cheers. All right.
You know how to do it, Wolfgang.
[Roy] What do you like the best?
We've had fillet, côte de boeuf,
two types of Wagyu.
-All different.
-It's hard to choose.
-They're not in the same category.
-None are the same.
Exactly. I think what happened is--
What you want is each one is the best.
-Is in its own category, yeah?
-Yeah.
It's like if you have a comedy
or if you have a western
-[Jon] That's right.
-[Roy] Exactly.
or a crime story.
So they're all different.
They're all differently well done.
[Roy] It really shows you what quality
how it makes a difference, right?
And that's what we do, you know?
I tell everybody we buy the best quality,
and then we try not to screw it up.
You know, just cook it perfectly,
keep it simple.
[Wolfgang] All right, Matt,
how'd we do with our brisket?
[Matthew] This is
the Japanese olive-fed beef.
Look at that, Jon.
-[Roy] Aw, that's beautiful.
-[Wolfgang] Sizzling hot, look at that.
You can see the fat of it sizzling on top.
Ooh.
Have you done this before?
Is this the first?
-[Matthew] This is the first.
-[Wolfgang] Their first.
[Matthew]
You guys are the first ones to try it.
You think it's rich enough for us?
It's pretty rich.
-[chuckling]
-[Roy] Wow.
[Roy] Is this still experiment phase?
Yeah. I think I would cook it
even a little longer.
-A little longer? Okay.
-Yeah.
What do you think, Roy?
Let me taste.
And is it straight smoke cooking
all the way through?
Smoked cooking all the way through.
We brined it and then we salted it
with salt and pepper.
[Roy] Little more. Little tight.
Not too much.
-Yeah. I mean, it's literally on its way.
-Yeah.
-It's I think, a little more.
-Can I have the knife?
I know in America,
they like everything shredded.
-But I like a little texture.
-No. A little bite.
You know what,
if that would be cut really thin,
it might actually be good.
-Good flavor.
-Yeah.
It definitely tastes
like brisket barbecue.
-Not like steak.
-Yeah.
Amazing.
I mean
You know what,
it's so tender 'cause of the fat,
you don't have to cook it like the
You don't have to smoke it all the way
or cook it all the way.
You can slice it super thin and it's
[Jon] It's got the brisket flavor.
-[Matthew] Yeah.
-That's very strange.
Oh. With a pickle.
We need a little pickle.
[Roy] It's really good.
-How many hours did you cook that?
-I think you're onto something here.
Five hours, five and a half hours.
And it's even good
with your house mustard.
-[Jon] Oh, my God.
-It's good.
-Just a little mustard.
-Yeah.
Pretzel.
-We have pretzel bread here, too?
-No, not yet.
We'll make you a good sandwich, though.
-Oh, now we're talking.
-[Roy] Now we're talking.
Brioche bun?
Yeah. With a pickle?
And you make a brisket sandwich.
We're seeing something get invented
in front of our eyes.
We're seeing something at the beginning.
-[salsa music playing]
-[tires squealing]
[Matthew] Got the toasted brioche bun.
-[Jon] Oh, my God.
-[Matthew] Get the Kobe fat there.
[laughing]
It has to have the right amount of beef.
-Don't be cheap with the beef, okay?
-Thank you, chef.
Oh.
Yeah, you have this as a bar sandwich
-Oh, my God.
-Yeah.
-[Jon] Wagyu brisket sliders?
-[Roy] Yeah.
Wagyu brisket sliders.
This reminds me of the Carnegie Deli in,
uh, New York.
I think we're onto something.
I think you're onto something. This is it.
-[Jon] This is great.
-Keep it simple. Yeah.
It's good.
-You can keep your job.
-Ha! Thanks, chef.
[laughter]
[Jon] For my taste,
that's my favorite thing.
Yeah.
You grew up in Queens, what do you expect?
[laughing]
-Next thing I'm gonna get is tattoos.
-This tattoo. Yeah.
-Never too late.
-You, too?
-Sure.
-Get a W.P.
W. P.
Okay, good.
[tires screeching]
-[Wolfgang] Nicole.
-Yes.
-[Wolfgang] What'd you bring us?
-[Roy] Whoa.
[Nicole] We've reinvented
the banana cream pie for you, chef.
So you have a milk chocolate shell
that we're gonna melt tableside
-with a banana-rum caramel.
-[Wolfgang] Uh-huh.
And then inside is all the flavors
of traditional banana cream pie.
Okay.
-I'm so excited.
-Vanilla custard, caramelized bananas
-Banana.
-house-made Cool Whip
and house-made Nilla Wafers.
-Okay.
-Oh, my God.
Here we go with our new version
of the banana cream pie.
[Nicole] You have to be patient.
It's the drama.
[Roy, Jon] Oh.
Amazing.
[Jon] There's gold leaf in there, too.
-[Nicole] Yes.
-[Wolfgang] Yeah.
[Roy] Wow, that's really beautiful,
how it breaks apart like that.
[Wolfgang] Yeah, like a flower,
like a lotus flower.
[Roy] Like a flower, like a lotus flower
or a science-fiction movie.
That's awesome.
[Jon] That's beautiful.
[Roy] How did you-- Did you get
these slits the first time you did it?
Is that what you were going for
or did--
-Was that the accident?
-It's what we were going for.
Some of them are very dramatic.
They open one petal at a time.
-It's all in the pour, huh?
-Yes.
[Roy] Okay.
-That's right, you pour it over--
-If we did it, it wouldn't look like that.
-[chuckling]
-[Roy] Oh, that's great.
So yummy.
So can you tell us, chef,
about the beginning days of Vegas?
-You came here in 1982? '92?
-[Wolfgang] Yeah.
In 1991,
Sheldon Gordon told me to come to Vegas
and open Spago in Las Vegas, you know.
Spago in West Hollywood was so successful,
and, you know, everybody had to be there.
I said, "Who wants to be in Vegas?
They have all these buffets,
all you can eat for free,"
and this and that. Everything was free.
And there was no "chef" type of restaurant
at that time.
Nobody was here.
Finally I said--
to get rid of Sheldon, I said,
"You know what, Sheldon?
If you get all the money together
to build it, I come."
Two weeks later, he called me and says,
"I just raised $5,500,000."
That was in '91.
That's a big deal. Yeah.
And so then we built the restaurant
at the Forum at Caesars Palace.
That was being built at that time.
And in December of '92,
we opened the restaurant.
-No customers.
-Crickets.
I had more waiters and busboys
than customers.
As a chef, it's the first time
I ever fucked up.
Two weeks later, we got the review
in the newspaper here.
Like, my mother couldn't have written
a better review.
-We did that night, 60 covers.
-Yeah.
And you know,
the restaurant had 160 seats.
-So it was, like, empty.
-It's Spago. Yeah.
Yeah. And then came New Year's.
Bang!
We had the line out the door.
I remember I had to serve them pizzas
and drinks
while they were waiting for tables.
And what was it? What was the
-Well, I didn't know
-The season starts.
that the few weeks in December
after Thanksgiving until the holidays,
no shows, no convention, nothing.
And at that time, it was different.
You didn't have
all these big hotels like now.
-Yeah.
-Like, all of a sudden,
Las Vegas has become
-a dining destination.
-A destination. Yeah.
Like no other city, really.
Whereas before,
it used to be Frank Sinatra,
-Dean Martin.
-[Jon] That's right.
Nobody talked about the food.
-[Jon] Yeah.
-Now, all of a sudden,
people talked about the food.
I love your new version
of the banana cream pie.
-Thank you.
-I think people will be very surprised
when they bring it out and say,
"That's not banana cream pie!"
[Roy] I love it because sometimes
new presentations create
that iconic or nostalgic thing,
-but they don't taste like nostalgia.
-Yeah.
-But this tastes like banana cream pie.
-It's the opposite.
So many young chefs today forget
that food has to be delicious.
-It has to.
-If it's not delicious, why do it?
You know, if it's just interesting,
you go once, that's it.
"Okay, I get it,
but I don't want to go back."
I hear you, chef.
That's what I teach my cooks.
I say, you can do anything you want,
but if you can't beat a banana cream pie,
then the banana cream pie still wins.
In most cases, they don't--
they can't beat the original.
-[Wolfgang] I know.
-You know.
You know, that's why
we have classics, really.
It's very hard to do classics.
In the movie business, it's the same.
-Same thing.
-How many people redo the movies?
Who would want to make
span style="style2"The Lion King again--span style="style2" Oh.
-Who's making span style="style2"Lion King again?
-I'm making span style="style2"Lion King again.
-Yeah?
-Yeah.
So, we'll see. That's my banana cream pie.
[Wolfgang] Oh. Okay.
But I think for us,
to get people to come,
you have to give them a reason.
-Yes.
-If you go home,
you will remember not only the taste,
-but how it was presented.
-The shell.
[Roy] Everything.
And it's Vegas, so everybody wants a show.
Yeah, but anywhere, today.
-Really?
-Maybe more so here
because it's all the glitz and glamour
and everything in Vegas,
but I really believe today
in our industry,
we have to give people an experience.
-Yes.
-[Roy] Yeah.
You know, it's like,
same with you in a movie.
You wanna have great music,
great dialogue, whatever great innovation,
and for us, it's the same.
We cannot stay still.
We keep the tradition,
but we have to innovate, too.
So really, how we get it together,
not to go too far ahead,
but not to fall behind.
[Roy] Wow.
That's Thank you.
That's fantastic.
-Thank you.
-Thank you, Nicole.
Thank you so much.
It was great talking to you.
Thanks for being such a great host.
I had many sleepless nights here
at the beginning, the first three weeks?
-Yeah.
-Oh, my God.
[Roy chuckles]
Okay, that's it.
Now let's make some money.
[salsa music plays]
[Jon] span style="style2"I remember everything you taught me.
It was always very memorable.
-Whether it was at the Bel-Air or here.
span style="style1"-[Wolfgang] Yeah.
[Jon] span style="style2"You create memories
span style="style2"that last a lifetime.
[Wolfgang] span style="style2"So when I come to your house
span style="style2"for brunch or for dinner
-[Jon]span style="style2" I will do it.
span style="style2"-[Wolfgang] span style="style2"I bring the wine,
-and you do the cooking.
span style="style1"-[Jon] Exactly.
[Wolfgang]span style="style2" And we invite Roy.
I do the eating.
-span style="style1"[Wolfgang] Okay, me, too.
-[Roy] Yeah.