Mike Ward Sous Écoute - #570 - Arnaud Soly et Chef John Mike

Episode Date: March 16, 2026

Pour cet épisode de Sous Écoute, Mike reçoit Arnaud Soly et Chef John Mike pour parler des Nuls en chef et de recettes d’iguanes.---------Pour vous procurer la Ward Vodka - http://wardvodka.ca/ et la Ward Diet Cola  - http://wardcola.ca/Pour vous procurer des billets du spectacle Modeste - https://mikeward.ca/fr--------Patreon - http://Patreon.com/sousecouteTwitter - http://twitter.com/sousecouteFacebook - https://www.facebook.com/sousecoute/instagram - https://www.instagram.com/sousecouteTwitch - https://www.twitch.tv/sousecouteDiscord - https://discord.gg/6yE63Uk ★ Support this podcast on Patreon ★

Hello, everyone. Welcome to Mike Ward, Susiccote. Thank you, to be there. Again, a second time this week,

and thank you, Econof Fitness. Not only, how I did this episode, but Econo Fitness is the commanditor official of Mike Ward

Susacute at the center Bell, the podcast, where all the world is here. Commodited

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at the center bell, because we're not obliged to be in form, but it's

fun, to have the option. Thank you EconoF FITN, CENT, Bragge,

for the Bates, Borg, The tourne Modest Tire at our end We've been

Vendu 200,000 Biot It's de long the show the most popular I've ever

Fett The 29 May we'll finish that at Centre BEL

Tend CENT The Bail on on Vagg dot com In direct the Bordel Comedy Club

at Montreal Here's you're listening Thank you thank you Thank you, so.

Goodsweller. Welcome to Mike Wardson. You're, listen, it's the February, it's the month without alcohol. Or, uh, February, Pue, of Alcohol. The reason I will you explain, I, I,

I've done the February, without alcohol, but I'm a humorist in the years of the 90, so there's an anthrake in my month, so that's like my attrake,

and the reason why I, I, a bit this week. I've been not but I've been

by the day of the time. And it's to be able to celebrate I'm an an

announcement my Facebook my blonde has had said her bag she

had a young that's an heritage of family it was 25

years that we had done this bag that and I know

she said all the time my my females when it when it

will be grand I will give that one of my

my feet, and we've made the moor without alcohol. So, Chris, we've got

defunfled and then after the bag got to be because it's that's that's that

when you don't know you, it's the who who can't not these bag

Gerard Deard de Deard Deard Deard Deard Deard Deux

not never these bags so, in the she, in the she has

her she's she's she and she and she and And then I'll help her to do it

to have the pastry and have no more a bag, and then she's like that she's like like that

she's like she was she was she was I said, I'm saying, I'm saying, she's going to

me serve in my social, you know, I'm people who who's people who

see, and I'm not really, my social, and my blonde wouldn't

so, so I, so I said, give me a photo to take me a bag, and she

didn't, I'm just, I read all the photos that I of her, and I just zoomed, I cropped his

door, and I said, I've never said, I've never said I've never said, I've never been to say that, because she said she's her, so I've just said, hey, we've got lost this bag, and I'm saying, it's impossible that we'll have it and there's a madam that has found the bag in the nage, in the stationment of the IGA, She said, I'm He said, my blonde

She said, she said, she said, Madame that had She said, I went, La Madame, she got to find the money, she said, no, she asked her, she said,

and I was telling, my blonde, she didn't know, so I'm going to get to pawn shop. No, no, but, it's so,

my blonde, she was so much content, and the madam she wanted She didn't, she didn't that I'd even not, she wanted

even not, we other, well, I wanted, I wanted, and she wanted her, and she wanted not, she said, she done a, don't,

a cause that has a rapport with the children, so we'll give $1,000 to her name, at

Leukh. So, so, so, thank, Madam, to have found my blonde,

and there, I'm very very, three, four, years, just the time to regonflay. Yeah. For guard

the bag in place. But yeah, guard a crap abarnack, yeah, yeah, it's so.

I'm at an cock ring, he would have to be a lot of we're doing. We're not, we're a

good podcast for you're not? Ian, you're ready? Yeah, we're not, we're, we're,

there's a one, that's a guy, it's a thing, it's the 14th time he

comes, each time he comes, it's a St. Gruewit. The other, it's his first first time. I'm sure, excited

to have it. They're a show TV ensemble that's called Null-in-Chief. Madam's and messieurs, here,

John, Mike, and Arnausoli! Thank you, thank you, thank you, so, to be there. Yes.

There, Boucher not. I've been the joke the cock-ring, by the way, it's been very,

thank you, very, but it's It's true, I'm, is Is you ever, well, you buy not time than that? Not time.

I've done, I've worked done, I'm trying, I'm trying, I'm, you're, you tanne at a point that you say, hey,

I'm sorry, I'm just, you say, I, I'd probably more but I'm taned. Okay.

But I'm, I'm, but I'm, I'm, but the young over are violent, I think, and I'm,

there's these post-traumatic I see, I see some I'm in the reflue, like, like,

like the old bang-bang, like, but I'm like that, I'm sure, but I'm sure.

Do you do the Moe without alcohol, or, no? Okay. You, have you

already done, you've done, I've already made the month without alcohol, and also,

the year last I had to be able for a for a time, just to

just to be able to to go to my chalet, and it's there also that I it's written, in fact, it's

my first book of cuisine. Okay. So, for you had to go to my chalet, I never started to do that.

And it's my first, I'm a little to write to a book that's my first, so I didn't in the way

I'm embarked. And a chance that I had been able to do it during three months, finish, and I'm,

and I'm, a nasty of workload. Because, I'm gonna write a recipe in a boasts, it'd be like, you know,

it's counterproductive, it's sure. A day, a day, when you're so, We'll just rancolice a little. A little bit. A tall s'clock.

Go ahead. You mix your own, you know, you can't do your drink in recet also, you try a bit of a little,

it's going to take some the glasson of the Jameson. But no, but it's sure. But I'm like that

a time time, to take a break, for real, I think it it's all like that sometimes

we're trying to perhaps to perhaps my blonde maybe the month of the month of just for

a little Coup of Solay to stop to be able It's a A little It's a

I've never I'm trying Yeah, February it's more because it's more Yeah,

I'm everyone's that, but it's a question of there's a yeah Yeah,

yeah yeah, that's often the fun of the porto there

there there there there is a love like a

a man of a great ver of Uit

Chocol Porto Anal St the The sequence classic Have you

did that you have you Yeah, because of the Yeah, yeah, yeah, you know,

I'm doing, I've done my blonde, and yeah, and yeah, it's a tartar and Cuny. Tartar and Cuny.

It's a good. All right, huh, Chanel? Yeah, Yeah, we're,

it's a new couple, those, who are, who are you see, who are you see,

because you're so, you know, it's all, you're all, you're in the first, you're,

you're still, you're, the phase, like, you know, it's like, you know, it's, you know,

there's a , you know, there's a , you know, there's a question, you know, I'm sorry, I'm really,

I'm really, I'm not a lot of so, but I'm, okay. But that, but for

a woman, I think, it's the, the top to have, you know, you know, the,

you know, the, the buff is good all the time, while, it's, it's,

it's, it's, it's , it's I, before I that I'm it's a

great classic the people think that's an age my blonde is my blonde is to little bit of the onions, we're eating,

they're going to eat, they're doing, it's not the when I'm when I'm in the same, I'm working a little

more, I'm convoy, but at the base, we do, we're doing so, we're doing when you know, even if you're

doing, even if all the chefs, no, no, it's not not, no, it's not, it's

not, gastronomy, but at least you know what you do, it's sure. With a nothing, we can do you, it's often these vines frigo,

of the affairs. In fact, what we're different is, with time, we're able to do you know, to do you, to cook when you

do you do with that, like, 60 hours a month? But it depends for who, my blonde, is really

really very really a kind of an excellent palet also, so we like, we like,

we like, we're doing so, so, so I'd She's just a very good palin. And, no, but, honestly, when I feel that it's, it's well received

to me pleasure, she'll invite you to them at the same, so, Chris, it's always me who I love, again, I'm just, I'm saying, that's not like you'd love it, that. The vote of Chris, I adore. Chris, she'll amends all the time, these astisd amy, I adore. Like, oh,

Fere you on Tuesday, Mike will you do you do you have to do you honestly, it's not

a lot of the reality but I'm quite the really, yeah. You know, you're doing

that's the thing that's you're the type of little bit cute that would have to

make a much I'm actually to watch on TV on when I

had 12, 13 years I'm I'm I'm done because I'm because I

want to have been show to have to show of the inverse. After that, the nature of becoming a chef, it's to gain an

amount of experience, to go to the school, to voyage, so by the fact of the fact of the fact of, I mean, I've said, I've done after that, I've opened a restaurant, but still in the last year, to want to

be a star of the TV and to have my proper show. But for it was, it felt like I get the street creed, the experience, the guts, and the quills that, you know, absolutely. So, so, it's just... So, your life, ultimate,

of ptiskew, it was to judge Jean-Tombe his own salmon mayonnaise that's how much because, you know, because, by the year,

I've heard I'm really that, but, all right, it's episode two, that's episode two

that we saw, and he is too move in food that, you know,

Chris, when, you know, when, you know, it's, it's, it's,

it's, it's, it does, it do, like, what's the I do you do? I see what I've seen, he's really, I mean, really,

when we're saying, like, like, cut the onion, and then I've seen, like, that's, like, that's, like, yeah,

I'm, like, I'm, like, I'm, yeah, he's, you know, a kind of, the, cut-and-

not the cut-a- but the , you cut, a, little steak, I thought, I thought that would be

probably, probably, and then, and, he'd, but, he'd, he'd,

he'd, he'd, like, I was like, but he will never and he's in panic he checks around the

It's our own definitely Oh yeah Yeah, it's It's so It's too Your concept? No, it's attraction

On board of property They've been They've been There was already The idea And I've done My input a When we've

We've got To get to get the Bases of show But he had already The idea of base

Of course Of course It's not Bode at We've had Auditioned John Mike We've made a day complete of casting

with plenty of people and we've done after that, yeah, is that's going to come back, or it's not too early? We don't know.

It's not really, but, you know, in the sense, they're going to be in the same, if they're, if Belle, will exist the

year next, they're going, we're doing, we're doing with that. Well, I think, me,

and I'm, and I'm, pretty satisfied of the montage. You know, we were, we were, we were,

we'd, the affairs, we'd hear some things, we were like, oh, that's a good gag, that's a good joke, but I don't necessarily

what's what you're in a other candidate, while you do you make a lot of time, so on montage, I think, I think,

I've got a kind of double experience, you know, when I'm asking this gag that, it's fucking droll, and I think the same

to do it. It's like the reality, it's a genre reality in the measure where, you know, there's a camera

everywhere, each post of his camera, each participant is seen by someone, you know, after that you

have the confessionals. So, you know, it's a day of turnage for far 40 minutes

to do you do it's a episode per day that's at the end we did that. At the end, it was more

two shows per year. Hey, they're not good, not good and fatiqued it's,

it's quite Chris, he'd be so it'd be so much he'd see,

Joe Karm, he's, he's arach a bit of the dole, we're, we're, we're,

with the mandolin, yeah, I wanted in the loge on the guy who

had like gripped the Everest and he had been a bit of his door

has been of the poster at a doctor who said to do to

have attention to your diabetes uh a laugh

uh but but you and and then you know he has put the

the most of time to say it's a say, yes, it's a show niazeous, but for real. It's true. It's a lot of bless you in a show.

But, you know, there's a frioteuse. The world is cor with with some chodron of oil-bubrient. You know, you're doing.

You know, there's a lot of it's like... It's an ultra-important. For this show, especially that, especially that we had not a grand talent

and no experience, it was something that we wanted to something that was something that was. I remarked, not, not all the participants,

but one participant on three has not the reflex of to put a mitten a foe before to bring a

thing to take to get a whole time like I am call yes and it's not the same

I'm it's not I'm not I'm not I'm not I'm not reference Mike the

prod had had the brilliant idea to add to add up suspense to buy

some modus that's that's marionette in silicone with some

it's long it's it's not not more than that it's It's gross like two tacos, you know, so you rent this,

so it's a bad-fetched. I think that after the show-cat, we've changed, but it's a done a little bruleau. But it's, some of all, security. You know, Joe, no, but, you know, Joe Karm, he's not put his gown in Codd-D-Mai. It's your fault, Chris. It's all right.

It's a real gun in Coat-Damele. Yeah, it's a little marionette. No, no, it's a great. In fact, it's a guy of jardinage. I said, after. He was like, we thought, you nis-it-it-you-k, when it was a guy, I was like,

no, I'm not, a gander nature, yeah, exactly, so it's a gang of jardinage. Dejol-la, it's not the good guy, it's not really, it's not really,

it's not good, so it's a guy of, it's a guy, so it's a bit, it's a good, the life is a good, the life is beautiful. Okay.

Very special. But, you'd say, I'd say, let's talk, we, let's just of casting a little season two,

you're kind of, you're kind of, you're not, You know, I'd say, let's say, I'd be able to to work in a cuisine. No, I just. But I know how to do you. I'm not like,

yeah, it's so. I'm not going to, I'm going in the fridge, I feel, yeah, so, that, I know. Do you, do other people to me conseil for the season two? Have you done it? Do you know that's not

in this season that who cuisine really not well? I'm trying to think. We'll take some of them. No, the part of my amy make to make

I'm surprised it's a it's a real real you do you know I'm not I'm sure when I'm

when I'm know the first season of our candidates I'm honestly I couldn't know that the

people never that people don't know we're not we're not we're we're super

but I'm surprised Danik had to shying Danik had a chien like a certain age

oh yeah Danik Man's Chris four crevettes four crevettes super-cuit with a tabasco

the plate principal let's have been parnardin you're talking you're you're kidding yeah

but not not good Chris he had in the but I think you know you know

when I'm when I'm when I'm mean I'm just I think I'm know I'm after after I'm trying

to know that people around to you find you're getting to you're not an occasion to practice

to practice yeah it's I think that in cuisine, it's a lot of, you know, when you're more a minute, you're like, I can't, like, I'm going to, we're going to do you do it, you know,

you're all right, you know, you're entomured, you're trying to, so, I'm afraid of, so, I'm an impression that more you're trying, more it's tough to learn something, that we think,

that's, you know, it's kind of, to be the base, to be able to, me, my, my, , my, , you know,

my geran, he has, really, so I'm really, so he's able to be able to be able to be able to

to have to have to get a time, I remember, when he had 30

years, he had talked about, he had to discover how to do you

do and it's spectacular because it was like, hey, it's a tony,

it's a little sandwich in the funeral and the poulet, but

on the place, it's super simple, you make just the ton, of the

mayonnaise, and the pie, and I've made, you, You put you putt of coconuts? And then he has made

tabarna. There's got... Tabarna. Or did it. Yeah. It's not cockat. We'll get the funeral. It's just in the

house. Oh, my God. But, yeah, but it's so, I think, it's, you become, in the case,

in the case, well, in the same, you're not, you're not, and you're not, you know, like,

just like, like, the famous recipe, salmon a mayo, uh, salmone, in papiote,

that's the famous recipe to his mom yeah, he's like 17 minutes at 350 and it's 17 minutes

but he they're in the whole I mean if you don't not the good salmon and not the

bad he breaks he's like the paper parcham he is he's not

it's not my sort of it's not my sort of it's not but then he then he

then he asks he chate he chaffed but I don't I don't I'm all the

all these autists who are most because it's Louis-Tee, booquet-luite and the season

two. But honestly, I think to a point. If you're not, you know, if you're not a question of

being gastronomic or no, but, you know, if your parents cuinersn't not much, things that the people

know, is that I know of a family ultra-grano. My parents, it's had been in

rare, sportive. So, so I've been to be able to tofu, and, and,

Chris, there's not a face of guy that's not the You know, you know, you'd Few, you'd

Few, you'd Foucaulted, you'd after a few minutes, you chappellate to get a tulle, it's chouplein

after four years, after few these stutes of broccoli, there's just the tithein'clock. I mean, I've been

elevated to that. But, that's been a lot, you're a great carnivore, you know, 100%,

but I think that's for that I'm a a bit of the last year in the last in the last month, you've been

you've been to get to the nigh familial? I'm a I'm going to say. I'm going to go, I'm going to push a mustache. But, you know,

but you're all the cuisina, by example. He'd cuisine, that. Okay, just that. Not really, so. So, so, so you're, so. I think my grandmire me had done a lot of piqueur. She, she, she, she,

she, had been to me to check at all the mercreddy with, like, four, five services. I had, perhaps, 10, 11, had, opened the fridge, and we'd, and then,

we'd, and then, after that the professors to ask, and then, then I'd, so, I'd, class, but it's it's been there, and

after that, I'm really interested at these shows that you have some there were in many people,

you know, primarily, um, I'm like, I want to be that guy. Ricardo, Daniel Pinar,

you know, like, like, Daniel Pinar, I, I'm not my little chilot. Rest in peace.

But, no, it started like, but you were more, but you're biling, you,

but you were more of the shows American? Yeah, 100%. Well, the shows American or some food network of Canadian, but I'd choose it always, where I was attired

to an animator who had, like, a lot of people with the food, facile, but it had looked delicious. It was it in those years of, you know, like Gordon Ramsey, there had quite fascinating to cry after, you know, my last tourne,

end of the tourne, we're going to, I'm going to my team at Vegas and we go in the restaurant Gordon Ramsey and the server is super

fier to know that my blonde was like I'm like I'm here here here here and I'm

made here never came here he's never there's and then then after we he's

so we're he said we're going he's been here he's been here and he he was

treated there he was he He was really content, and he had done, I've ever seen something that said, he had never seen someone of so stupid in a cuisine,

and he was afraid. You saw that he had called his son son break for your daddy made it. But the show of Garden Ramsey where he went in the more restaurant and he'd just

insults. That's what, what, is of the movie? Exactly. But, you know, you know, you know, that's the world that's

going to be your best of, you know, you know, you're silvers to have to their life. They're not,

you know, the machine to grill cheese is petted, they're there. And then, he's got that's a

marred, you know, they don't have been to a cut of hand, they're not this is the worst fucking shit,

I ever seen! And then, they're there, I'm like, that's so that's the debt of

jeer, man, aid me. There are There's some of the assy, I see that's like that this show that. It's all right.

It's all right. He's done with with the hotels also. Ah, yeah. Oh, yeah. And, you know, we've seen these hotels degeous,

but that's, like, the door it opens not so there's a dash there, you know, it's sad, there. But how Gordon Ramsey

can help an hotel? He says, in gross, refate all. It's often that, his advice,

he's like, you strip that. We're We'll have formed a week. When you come back it's a whole thing.

It's the callice of Mard, your sector is criminal it's a pu strip all.

There was a other guy that I think was a bar rescue. He's a weird that, yeah

John, what's the in his name, yeah, yeah, yeah, the grand

weird that he he'd fashed and every each episode I thought

he would be yeah he's very intense but I know some people who know people who

know them personally and it's an excellent businessman honestly, honestly Gordon Ramsey

is definitely a intense I think there's people who are people who this guy that of Bar Rescue

I think that's an excellent businessman and he address really many the bars I've

I've got some some your first restaurant was what your job

that's a job, it's a Quebec? Fuck. I've I opened my first bar of cocktail at

Quebec at 17 with two of my chum. It's a legal that? I was called I'm cross-signed

by my parents. So, so you're to open, it's not the wrong to get to go to go to

go to go, but I think it was like a gray zone. I was like a bit in a prior, I,

I was, I was, I was, I'm, like, 18, in the two, three months.

Two, three, he was? He was, Where were your bar? He was on the boulevard charing. The more it's you understand that's his project

of secondaire two, you know, then, you know, then, after that, I, you've got to get a

, you know, the clientele would be just these kids of 16 years, when the boss had 17. Yeah, it

was just without alcohol in fact, and we did it was like a cocktail bar, like,

cocktail bar, it was one of the first cocktail bar. With alcohol? with alcohol, well,

We're, I think, one of the first cocktail bar with the distillery in the grand region of Quebec to partier in a cocktail bar. It's finished in this time that, we're saying that they're more than a lot of wine to buy mason, blue, but... Honestly, it's a lot of the culture of the alcohol

in general, you know. I've got a lot of people who have many people who have been to restos. I mean, personally, and we've seen the vand of alcohol diminue, and I think that it comes with a bit the vibe

of the moment, the culture. You know, I'm ready to my 5th, I'm running to make a a coiffing a coiff a dose because

the way is a life is a well yeah after that I'm over my

first of my first that's called the tripe caviar at a verdun

which is a place. It's right you have no the

I have the I'm a bar that a restaurant that

me and I had the same the same before I'm

I'm the same so you of an show he

started these little virene-frored. For vandal? And he said, he said to all the people, it was not

it's not, if the police ran, we know, we'll create if there's a point. At the point, it's a technique that you can't

just collise three goldfish to do you and say, we're at a restaurant, you know, but it

was it worked. Well, anyway. It worked. We're not done some popcorn and some some skisosososos,

we'd done, we'd be cared to want to to sell to be able to it's a restaurant

by doing some You're not pay them. You're not pay but if the police run, just them, they'd eat something,

it's like a voluntary, let's he fucking man, you know, everything that's all right, but that's, but that's a

restaurant. Yeah, it's a restaurant. It's a restaurant. You're just in a 20th You're just in six years,

at age of 26 years, it was my first restaurant, the worst experience of my life. How did you have made

how much, because it's quite, you're quite, but it's all my economy. I'm,

I've tried for my I've worked before I, bar at cocktail at 17 18 years. After that,

I've had a technique in gestalierer I'm trying at the world I'm trying to I'm trying to make a car

of a cocktail in the grand bar, these great hotels and I'm fucking young. After that, I've

had been in Turkey for a year and when I'm You've made to make your hair and then you

have seen an osteed airline that's extraordinary. That's, at how age I'm in Turkey? I have

21 years. I'm director of a beach club in a beach club in a bay paradisiac of windsurf of planchoval

it's extraordinary for a minute and after that is it the same vibe a bit I'm not the same vibe than Oka

you're not it's good it's a bit different the center of the water is completely different yeah it's

more yeah yeah yeah there's different there you have did you have did you have pre the turk

yeah I've got the turk I had plenty of blonde it's extraordinary. And I was

I was I was really very very far but in the bars at that we'd never never

I'd know I'm shaming Roy Tiesto on the cold call at all the weekend it was fucking

intense I was trying that I'm like I'm gonna move You're gonna Chimera Quay at every

time to no but two three seven he'd he'd he'd come up

it's a minute I'm sorry I'm gonna move to make sure you Little did I know. Wow. It was not the major

of the choice but it's reverted to I'm going to and I'm inks and the rest of my career

has come back and the rest of your question the first time that I'm doing it's a so far down to see

it's still open it's still over? It's still I'm going to work at time

while and after I'm trying a lot of that's all that will be a European French?

Let's go we're going to send that in the cravade It's a part You'd say that when your

When your restaurant That's overed at 26 has opened, you're open, what, in the south? I've opened my first restaurant in 26-year, that's called Trepe and Caviar, Averdine. And, as I said, I, I'd never have a restaurant,

I thought that, for my kind of creative, an orthodox, at the exterior of the board, it's going to make in a box to never so I'm a bit of

a bar in day of year for year. Lorske I'm free two, three three months of vacants,

and I decided to demanage to get to an restaurant of four months in the jungle. Like a pop-up

A little pop-up at 100 malle of the beach. I have these iguan chasseor of iguan

the night of people who came to get too too. It's got too that's good it,

it's got to A vernon, I'm eterno, the chasseurs of iguan. Yeah. There's a... Because you manage the iguan? Yeah, but I'm in the States. Yeah, I'm pretty

the bit of the Nicaragua, but it's a bit of a iguana. It's a little like a melancho. All right. You know, it's all the time

that, but it's got to get that, no, no, it's like the polo. It's so that you can't, you manage, a legion of

a plane. You're going to find a blind test at the same sibert, I'm guarantee the iguan, I'm like, I'm not

a spot right, that's a little bit there's a but there there's a kind of

No, it's more a marketing stunt but it's apparently well, it's on the

on the barbecue, then after that then after that you're you're like a You're the face?

All the sort of the scrotum in the cuth that's that's it's

delicious yeah, yeah yeah, yeah, yeah, like a like a

like a cune at St. Valentine's it's extraordinary Wow You're Stand by on the Roman Coke

Nicaragua Tove your But I'm curious Because you're You know, you're You know a place How do you do You know, you're doing

You know, to find You know It's not the same Permit It's not the same Yeah That's a lot of Yeah, I mean

Thank you Bougu Fokal of a permit I have I was still, I had voyaged a lot of 18, 19

I sure- had made the coast pacific between the Mexico and the Panama, and I had

created some people that I had still, so I've still in New Caraguas, I said,

I need to have a break, I want to a restaurant in the jungle, you know,

a spot close where you know what's that would be game to be a new

room to see, you know, there's there's a year, you're a few year,

the june had reprieed all the will have to have to be with the changue has been like a skate.

There was a like a it's like Jumanji so. So he he was charged $500 per month US

and we had been around a time with all the chums, we've all cuted the lian

we had all over there was there was no electricity not of propane so there

there was just a few fos rapids and I never had never

tried to work as a Pizaman. I was more in the high-d-game, if we were, you know, so during a minute I'd

all the pullet, the poiseon, Liguan. Liguan? Is it in the food a pizza? So,

it's got to you flip after how many minutes? Well, as I didn't know that,

so I had applied on the top, I'd all right, it was white, calcine, like the

Pachasasasas to get in and a minute, I had had a revelation during the night,

I just What's the I was like I was going to I'm going to change of Changed of fo Yeah

Ah, well That's a barrenner That's just electricity In the phone A generator Arrette To cut

To collise In a grand Foe at 900 Degre But you Tett is eventually I'm actually A Foore

Or it's all the The Four A Pizzer That's all Yeah, I'm trying To put you Like, I'm

Your Sousouser You'll You're too You're too You're too You're too You're too Chowd because

Yeah. No, honestly, I think it's the the part of the point of the thing of the fact I, I'm sorry,

I'm sure an very experience. That's a year for me only, four four months, it was a

yeah, it's was an super debe experience that I'll be never, and after that, my passion

for... It's a but that's a big trip of youngest, you know, it's a big affair

to have at 26. When you do that at 45, it's that an ex that's you're going to gore after. You see? Exactly. But I think it's, I think

it's, it's a lot, but it also the voluntity to be in the discomfort. You know, you're like, if you're like, if you're like, if you're like, if you're like, if you're just that you're making

in a situation, you know, you're very conscious that it's fucking uncomfortable under a boot. Because, you know, different languages, different money, like you said, you know,

you know, you know, you know, you're going to work out of work, you know, it's a

way to be that's a idea of the kind of, and I think, it's not just this genre of a

job of maybe, I think, maybe the people, also, to want to be, I don't know,

I don't, I don't, be a bit, I'm a , I'm, like, I'm a certain , you know,

I'm always, I'm always, I'm very satisfied with the projects that I'm made at term, those that I'm

in the same time. But, you know, at the hour where we're talking, I'm going to get a lot of just because it's

a man who's a bit of an hyperactive. You're at what age? I'm at 308. I'll have to have 29 in

a week. Yeah, well, yeah. And, and by the American Coke, it's vodka Coke Diet,

I just advertise for not to make a so that's a romeh vodka Coke Dietette.

That's the Lidramette. That's the It's fun. Santies, the guys. Hey, cheers.

Cheers, thank you. Thank you, but I'm going to be here. But I want, I want, I want to come in Nicaragua. In the eyes,

everyone! On the world! No, but you're going to, you know, because if you were, because you were, stabilised, but of the

but when you go to in a other country, you're like, look, the three,

four four first few years it's bad at a but after that, but you're

after that, it's that's not exactly, exactly. No, honestly, we're doing,

it's a good question. That's the part a bit flat, is that the Nicaragua

at some that's developed but it's still a bit sketch, it's all like it still,

it's like, so it I'd be in a place for, I don't know, I'd, three, four days, that's a hotel, a chum, or, no, so, you know, again, for the experience more intense, you know,

it was that, you know, it was in a june, there were some, there were, there were, there's aligators, there were, there's acerpents, and, in the scorpion, but, in plus, I had not really a chet-mo,

so, like, it was, like, it's, like, stressed. And, you, you're just, parted with all the cash you've done, in your valise, so,

You had How did you? When you're Revenue, you're so you're not two, three-piesce?

Not, but not, but not, you know, the idea was the break-even, I never

did that especially, you know, I've had many many of pop-up at Montreal

by the after the cooking on the kitchen of the Argentine, completely

illegal, coin, fucking cinturbine, lorry lot of, you know, and I'm

my company is called there's, there's, there, there's, that you're barbecue on the fire of wood,

which is completely illegal. Why is it illegal? At Montreal? You have not to do you. You have not not done to do fire.

We're not we're doing 16. There was not a twist? There was just you do it did you do

the police? It would be just to save with your fault? That's an affair, it's not the same bureau

it's not the police, it's a bureau of the morality that is like very bureaucratic. It's the department of

the fire? Yes. It's the pompiers? Exactly, exactly. But no, the pompiers We'd come, we'd

do they'd do with Yeah, exactly It's like A bit of course, because you're easy to spot You know,

you know, you're trying in the sky you're like we're like, we're like, oh yeah Oh,

Christ, well, it's, it's all a shoe, on who's on your ear, phew,

the t' the toe of fumate. No, but, you know, by the time that's to be,

in the business, I mean, we're just, we're, we're, we're,

we've, we've received at each every time we've received like a letter saying, it's finished, he's like,

he's done three weeks, we're finished in six weeks, we're in the time that's not the time. That's the

beauty of a pop, by the same, you're like, you're more to make attention. In six months you're

going to get a death, you're not to get you can't you can't you can't

you can't you can't you can't to be to make sure to make sure to make sure it's a

super so I'm excited. It's true, you're full banded, man. So, you know,

you know, you said, you've started to do the television, your your

, what, the next word, it would be to go to go to get the miserable,

and they have to them at TV A POR? You're all over

a lot of I'm honestly, I'm coached much, beaucoup, many,

so, I'm in my bucket list. I'm very chancerous. I'm very chancered. I've tried

for that. But, you know, I've had my first show to tell me to say John Mike. There I'm

like that Arnault, Luneul in chef. You've got a chefe of Boe? Yeah, I got a

situation, I know, I'm trying very far to me where I'm where I'm ready to I'm very

satisfied of the resulta. So, you I'm let guide by the van, and the life is be able.

I live in the north now with my my be blonde Chanel. Equaluit.

Yeah, it's it's a question, yeah, it's quite, no, for the st. Andes,

St. Enderlis. I don't know. Chris, we're too too long than that. It's a

godate. In kilometers, it's not long, but the Kinse, it's all the time six hours,

but, it's more much, it's more to go to to take to your chav, but at all

of that, it's super good? You, do you're, do you're, in buff? I'm,

I'm, I'm, I'm, Cuisine, correct. You know, I like, yeah, but I like I like, I'm not intimidated.

Okay. But I'm the impression that you do always that's a person who's not the person who's always very humble. So I'd like that

I'm interested. I'm really sure you're fucking bad. Well, I like that my field, but it's interesting. You know, do you know,

good technique for cut, let's, let's get, let's my legumes, yeah, I've got used my cutos, I'm my good coupos, I'm okay,

do you, you know, because I've remarked, you're because I've made, to everyone who's, you in cuisine, they're like, they're going to

come to your, or you're obliging to go to get to get to be in, but I think it's like, they pass at the road, and ting, ting,

I'm like, I'm like, like, like a carmone, like. Yeah, ting, ting, ting, oh, yeah, I'm, I'm,

I'm in-dush, I, I'm, I'm, but, no, but, I've made, on, I'm going to, there, I'm my little spot, the,

the, the, the, I'm, and, no, I, I'm, I'm, I'm correct, you,

But I was cooking more than I had when I had not an when I had been, let's turn to I'm trying to do with some I'm like, I'm like,

I'm like, they're in, what age of your children? Super question. It's six. She's pretty four. Yeah, six

and four. Six and four, I think it's the pyrage for their fare to make, because all what you do it's not

these crackettes. Yeah. He adore the Mac and Cheese. Okay. It's all. No, no, but they're, like, they're difficult, but it's just an affair of time also, you know,

like, I like that. I like to do with my time to cuisine all the journey, but it's a project, like, so. So, what's your go-toe, when you're the time, apart the Mac and Cheese, me, I mean, I like the buff Asiatic. I go often at the eye,

but I have these books of recet. I've also, internet, that's kind of well-fed for the recipes, those who are not, those who know, chat GPD, check Mike is, for the food, it's hot. I mean, I like, I like

the sotty Asiatic, food Viette, Thailand-thais, like I'm suffoled that I'm sure, Jainma Jobin, could benefit

quite to chat GPT at the house, yeah, it's right. Yeah, he could, like, to replace the salmon by the tony,

by the mout, by the poutes. But I'm not sure that he'd replace just the salmon, it would be

to rye a mayo, it would, it would be Some sushi cuis with the mayo.

No, but he is because I'm also, like when you know, when you know, he's been in his

affairs, and I think he, for him to him to do you have his menu,

and he has so he, like, he's far to say, cuisine, me that, and no.

But he's like an athlete, you know, just after a competition, you know,

often they're going to see the food, like, it's just for me nourire,

I'm not obliged to Messeau. But Jean-Tombe, he's a lot of people who have a rapport very functionalal to the food. There are people who are in terms of

calories, protein, glucid, etc., that's just these macros. There are that you know, there's... Yeah, I, for who I'm I'm gonna'amage. I think it's your case. I think it's all the time to eat. I adore to I'm always saying, Chris, in

vacation, it's like a gag with my blonde, but we're in trying to dine, and then I'm I'm talking to soup. What's we're do? What's we're doing? I'm really that, you know, for him,

it's a question to survive. Yeah, I'm sure, but you're the poibre, he, he's,

he's not, he's not, he's not, he's in sour, he's like, uh, he's,

he's, but it's, it's just cell of moulette, it's, it's, one grain of

two grain of two grain of, three, three, uh, oh, uh, uh,

uh, you know, you're present uh, you're presently turned with your ,

First, it's a super well, it's very fucking bad. Yeah, it's fine, mon'am. It's very fine, mon'am. It's a pretty long. It's a few years. We're in April. So, we're at 100-que-dates.

There's a minute. A bit more than a year. Okay. A bit more than a little more. And when you're on tourne, because it's that that's surprised to see Joe Karm

at your show. Because Joe Karm, it's a foodie. You know, I have the same tech than he, and, let's see-not-you-know-k-she-old and, let's see-it-all-ch-eck Kelville, and then Steve

was like, yeah, Joe, me made discover a rest of here, they're doing this, so, you know, in my head,

Joe Korm, it's a royal , it's a royal food, but it's a real but there's a technique, so, Joe Karm,

he's like, hey, man, I've done, I've made a kimchi of banana, and then you're like, you know,

he's set of the tricks, he's like, he's too like, he's too, like, but,

you know, what's, you know, what, it's special. The difference between someone who

has a little a question and someone who has any of a question that someone who has

someone who has this suet to want to be able to someone who has someone who has already has a matter

and it's a foolie when he when he makes something he puts questions and that's

it's on you know, you know, it's a idea but what you do you say when you

say it's when I'm I'd say, you know, I'd say, I'd probably on the most of the most, if I goot at what I've never got to gootty, I'm trying to

say that, and I'd try to not necessarily to copy but I'm trying to make sure that, he's all right to that. But I think

that's like you, I'm not good to do it, you know, fabriced a house, but I'm sure that someone

who has to have an eye for that, he arrives here he checks the table, and he's like, oh,

yeah, okay, okay, okay, okay, and then the and then the verny,

it's so, Okay. You know, at every every time he wants a object, he thinks how you know, it's the same

when you know when you're when you're doing the food, you want to understand how it's there's a zero curiosity for

that, that at the limit, you can't even not that, like, like, a element,

it's an other animal, or that, you know, they're just like, well,

it's due to get, and he, he's, he's, then, you know, and,

and, do more, restaurant, , chain or you like that to find out let's get

the rest of water it's like that it's because in the last year I've got to have been

I think the stress I've got to my father in the chef and the tourn' and I

had a many of my own I'm a minute I'm maybe maybe there maybe there

maybe maybe I'm having more more than lunch for more control what I'm

because I rot in nasty also in in a in a few Is it really? Yeah, I'm

often, but on the scene you know, I'm at least I'm at least three hours before the show. And so,

yeah, if the show at 8, I'm at 5. Okay. Because, if you're lunch in

in the Lodge? Yeah, and so, yeah, and they're, and they're They're doing the deck,

you're doing before to party? They do you do they're their job of tech, yeah, but they're

they're gonna soups or yeah, yeah, he's pongue, yeah, he's put your lunch at

a mansion before to , But I don't know, I've done at a bit. But it depends. I mean, I'm adept. But, yeah, I'm adding to lunch, because, for controlling, like, my moor-de-vand-pand.

What kind of lunch? I'll say, classic, it's quite flat, but, you know, a little of a poulat with a rye, and some legume-cooked, of what, which is digested, yeah. Okay. Yeah, you know, it's wrong, I talk of that, as I'm judged,

but, me, my last tour, or the avant-dernier, I'm making to have to eat before each show. For the same reason, for the more to control

how you... No, I've been like being, you know, the best of vegan of Tateford,

it's the IGA in arranging of the legum, you know, so I was like, I'll have a

little truck to turn and I'm doing my little crudity. But also, I like,

I'm also, I like, I'm so, I'm doing sometimes, but I'm I mean I've seen I've seen

I'm going to I'm going to my tech that's still, so I'm going to get to work and then you're all right, you know,

get to see, it's the fun, I like that, but sometimes I'm thinking that's draining when, like, when you're trying

to take some photo, you're to try to be concerned also to be concerned, so, you know, I think, it's a bit

draining, like to do you, sort of, when you're just being able to be vulnerable, you know, the people get

to sit and they're like, yeah, what I'm trying, that's, yeah, Yeah, it's that.

And I'm not glad to not to be able to not quite to talk so often it's quite

it's a lot before the show Oh, yeah, no, it's clear. But it's the fun,

I like that with the people, but, you know, sometimes I sometimes I'm on callice

also, there, of your tithin, Roger. And it's how, you know,

with two young children, you're, uh, it's what the plus long

you can start, uh, before to capote? Well, you know, in two weeks,

we're going to get the gaspese, like, seven, seven years, I think. That's not

a bad. We've made to be Abitibi Sagney, in this point in the six years. It's not

the six years, that's not, that my blonde, like, like, is,

is the people, you know, just before the show, you know, like you, like,

they're, they're not, they're not, they're they're not. It's the vacants, in the front of your No, because we're

because we're to think that he's in the sub-sole Yeah, Papa a time No, no

FaceTime But, you know, At least it's the fun The FaceTime, At least It's frustrating Because Chris He's

It's just There's a There's a There's like, Look, Papa And then They're like A little

Colourial Lett That I'm And then, And the other You're in trying to Chia, Ah,

Yeah, It's a car, Okay, I'm not, There's no connection, Bye. So, yeah, a little FaceTime to the day, but it's

it's almost more tough Yeah, it's Yeah, it's If you're just, But, you know, But I'm like, but, you know, But I've done Like, you know,

I've asked this show That's, you know, My end of my Fing times of course, So I'm pretty Never in show The Fond of Semes. So often, I'm just

Like, you know, Mordy or Judey, uh, And, and, it's so, the plus possible. But, you know, there's not,

the part of the show, it's, We're going, after, it's all right. Yeah, yeah, so they're pretty much. Yeah,

80% of the show at New York, you know, I'm at St. Stachor and then it's a

long run that's not the choice, but you know, I've done just a few so. You know,

the kind of of have you have to do you, have done I'm not there's a

hard, it's a okay, it's, it's, it's, it's the first time,

it's the first time, you know, you're not you're not, no, I'm not, No, we're

there on We've been on to have but for the instant, no. Okay,

have you have you do these do you do these new new in a bit of the

yeah, yeah, it would be like raviolo raviolo for a guy Spaghetti for a

fereghi if it's a fereogue peroggi Perogi the blonde but no

Afcoe that's the name of my blonde oh Chris okay it's a

it's a great discussion that for a other night. Hey, tabernic.

You're you're in the mrs. You're to do you have to have decided these names

with your blonde or it's been new natural? No, we had a top

three and we're going, and we're going to remember the last, you know,

I think for the second that's that's Carmen, but I think we

there was Doris, but it was Doris Soli, Doris Soli, it didn't it was

Violette, but no, we're like so she's on-on- it's-a-law, it's not good. No, but you, you know, you know,

you know, the worst, it's the worst, it was, so, we'd get to be the list, we'd like that,

it's not bad, that's not bad, the kids, the men, but it's

sure that's it's true that it's true, viol, viol, violet, viol, I don't, so, so,

to give to others, you'd just that, for not to have the judgment of, hey, I like that, I like that, you know, you know, you know, so. You know, so. You know, it's a great pace. It's, yeah, but, Mike,

you get that to get that to the end, you know, it's in full that, you know, like, you know, like, I'm sure, a fact accomplished, I'm just, I'm, there, I hope,

that, you're going to have the decence of, okay, it's all, okay, it's all right, but if you're to demand to a little bit, a little, uh,

a little bit, a story, it's sure, everyone will have have his idea, but no, no,

we'll forget that. He's just you know, you know, you know, no, no. My

my, my, my, she was my aunt, that had decided my name, because she

didn't not the two that my mother hesitated. My mother

resied between Patrick and Richard, and my aunt had had been like, as

said, she's like, she's Lair, Richard. Albrelon, your Tentant? When they're

when they're to come to ask what the name the baby, my Tant had been there and said,

ah, he's called Michael. So they've written Michael and then my mom when you

have seen that I like that I like that that's a question, if your had been there had been

like, welcome to Richard Wards Zucke Richard. Richard Wartz Richard

Richard Richard Wartzz Coo Ha Ha Rich on Word. You said your own word.

You know, you know, it's John. Yeah, I'm, I'm Michael John, Michael John. Michael John, John, Mike. Yeah, it's for that. I'm, I'm... It's for that, I'm...

Mike John, John, Mike, Mike, John, John. All right. You know, the world that's the first time, are saying, I'm like, if I'm not... And, I'm not sure. And, often, it's Mike John

who's out. I'm... I'm... I don't know. I feel it. I feel it. I feel it's fun. Mike John.

All right, let's change it. Let's change it. I'll change it by merch. I'd like more Richard Patrick. Richard Patrick. Patrick, it's it Patrick or Richard? Patrick or Richard. But the two, you'd have put

Pat Ward and Rich Ward. Rich Ward, it's good, man. And Pat also. Pat Ward, did you too too tall to change? He never too far. You know, if you've got to be a problem. Not a problem for you.

It does not cost so that's so it's $2,000. Exactly. It's exactly that's $2,000? Yeah, it's $2,000.

You can't change how times? You can't you... Well, I'm... Well, I think,

Yeah. I think, it's like the plaques custom. It's just it's just it's a new name.

It's just it's been so I'm so... So, I'm know how commercial and three so...

That's... Arnold. Wow. You're not game. No, it's not game. We're going to see. There's a lot

game to do you know, there's a whole people in my life who's not, I'm not going to get your

and I'm not a game and make your a cue of a surrey. No, man. No, it's not the fun.

I'm I've grown with Jackass I'm, I've grown in the years when our

party we'd not, we'd be we're playing we, we'd like,

we'd like, we'd, like, we'd, you know, at 14, before

to be in the drug Dure it's a it's a it's not our party it's it's just

like it's we're doing we're doing in the headced my brother he had had to get

some a poison vivant at the he had chrisis he had obviously

they all they were all they're all they're pretty jackass they're

partying they're they're in the paste it's that's that do it

is that's that that's the You know, you're trying 700 poissons who flot. He was not

content. And in plus, I think, I mean not too much to think, but he, he had had been

like decomposed, I think, but, yeah, I'm, I remember, I'm a minute,

we did, and we're we were, and we had, with these friends, a site internet

that's called Troubles shit, which was a copy direct of Jackass, and one one of

a attack at the H, we filmed the attack at the hash in a McDonald so it was two person, a person new

so let's in the case he's like, you're like that you're not, we're like that you're not the manner

you'd say there's a person new there was a so you're so I'm new and I'm and I'm

and I'm back on the door and I'm while that I'm new me car I'm and then we

film that it's extraordinary it's extraordinary it's it's super good at McDonald's. We're on the shot, we're excited,

we're saying, Chris, there's a burger king the other side of the way, we're going to have to have a

car, we're going to be a lot of a policeian with his family who plaque my chum with the hash, I'm already

already, and we're just we know, we know we're we're going to get four, five stunts this afternoon

that, and the second stunt it was, there's a game of football that's on to start at the

SSF. And now, we're all, we're all we're all we're all We're all new, again, and during the kick-off, we're with a gross truette congely, and we're bade the truette

to play the truette in place of the ballon. It was fantastic. The only thing we've not realized is that we've been able to char, the charr, the charr is barred. We're five guys all new, with a via truette that's a decongelie. Some cameras, an ash, and a truette. No, no, Mr. Lajan, we have not,

we have not, no, ma'am. My parents were, we're perhaps 14-15 15 years. Aye, yoie. Well, I'm it's a great, you say that because Chris,

we have the same kind of in France, but I did just have done with the fun with with some friends, a flash mob in a Tim Martin

in the village. I'd rested in the center of south and a minute we were being pretty bit bit up

on the weird to and we're to do you do all over with some per cent and we said,

we all made an alert on our telephone and at a certain hour we got to like a kind of

of a little dance that all the time but it's not filmed, it's that that's not

that we're all the thing, we're not we're not, we'd not do that, we'd

and we went to do and say, it's like, it's like, it's like, you're like, oh,

is we viral? Yeah, exactly, we're saying, what you're saying, that you said,

you know, I didn't, see, it's, it's trying, but person, of other

will never to know it was. But, you know, to do you, that's the best years, we had not

the radio social, Mike. But Jackass, it was really fun. When it's when it's really, it

was really really, it's really interesting. We said, we're saying, we said, we did it, we didn't,

anything to something to do you know, something to it's, you know, it's, it's, it's, you know, and we're

all the time, so, we're we're just, I'm, you're you're going to be the same next. With pleasure. We can't

have to be these experiences of life that can't be able to see, I'm going to show my kids

but I'm another thing. The hash in the MacDoh man. Oh, yeah.

It's the merges to be to show to be to be my for the

most, the mayor pub in plus for Jackass in the time, it's

when they were to know to new conventional for you know

I'm, I'm, I'm, I'm, you're too for Jackass and I I'm

I know I know I'm sure I'm at a minute I'm at he said he announced

that Stivo was had brochet the cooys his and I'm like I get get

some but that also I think I think it's a drool it's a

great choice to make that to let's maybe it's it's like it's

perhaps a slow news day you're like, if you're like, "'Signor, "'You know, "'Duette

"'Divos "'and his "'in' gosh "'La "'Methe was "'So I'm "'Such, I "'so, I

"'Cow, I'm "'Coud work. "'A's "'Crowow, "'the old "'Cardew, by "'applotement, "'the, you,

"'I, you know, "'I, you know, "'I, you know, "'I, you know, "'it's all "'Tet had a music "'it's, "'it, "'it, you, it's, "'it,

I was, I'd like the web before the web also, to see people do something of whatever, and then you're different, and especially,

I think, my parents hate it's that, and I mean, like I'm listening MNM because my parents thought it was a vulgar,

you know, you're also, you're in age that you want to define a little counter the authority parental

and it participate to something, for me, it's anarchic, you know, to listen to Jackass

and after that to listen, to listen, to, I'm, I don't know. Yeah, it's the mer manner to tassurray that

your children don't listen not quite something in their saying that's good, oh, Chris and

oh, Chris and that's t'anesty that. If my parents had that, I'd never listened Jackass and

Eminem. Hey, Yan, you have you have two questions? Yes. Yes.

I'm in three bonn. I'm in one. Arnault, how do you to find your experience on the bye-bye

the point positive and negative. Yeah, a good question. I've made a couple of affairs in the

past, but plus of the songs with P.Y. and Julian Carrivo. Is that you were scripted

editor? No, I'm writer. Okay. It's Julian Carrivo and Susie Boucher officially,

scripted editor. I'm was writing. We've started the brainstorm at the end up the end.

I've tried it really fun in the measure where I met not the pressure

that the productors to make, you know, the same the script

edit or the comedians, I'm in the show I'm in a lot of

but for to replace the last time for the time. I had

like the role because I pitched some for the kids prefer

are not not for the uh, but you know, when you

know, you know, you know, I'm not put you three people there's a punched

the text to all the people. all the world. But it's a great

a great plato and it's the fun also to have some time to have a way of the

you know, you know, you know, it's so it's not that's free in the time.

So, we thought we had a course of a restaurant and then there's like, oh yeah,

you want, you want, you want to have a battle pirate, we're going to fabricate

one, we're going, for a joke, we're going to make a factory, that's,

that the thing, that's the Do you just for their to their to the year

for that it's a bye-bye? No, well, honestly, it's the same Proud like,

even if Simon Olivier is parted, you know, the same the same producers, Guillum

L. Esperance and Christian Menor, who, they've, they've got their

team, and they've been asked if they're doing because it's a great experience,

and I'm a show I'm, I've I've been when I had to see,

we're talking that's a monument televisual. But it's where you you've got to find the time for doing that?

Well, honestly, because I'm on the distance, I'm at least I'm going to find my ideas of text, we've made two, three,

that's not really, you're going to be able to do you, I'm going to do with a time, you know, in turn it, you know, to..., you know, I'm sorry, you know, I'm not, you're in terms, you're in, you're in terms of, you're trying to, you're in, you're trying to, you're, you're trying to, you're, you're, you're, you're, you're, you're, you're, you're, you... You said, you'd respond to someone? Meditation, respiration, my firm of Kiwi in Ottawa, after that.

But, no, but, yeah, I'm a guy quite, I'm trying to be productive.

You know, the weekend, you have to try the at the house with the time,

but during the week I'm actually, I'm gonna be in the salon, and decalussed there,

you know, papa, he is brule, there. It's what your end of the end of

But, fine of the week, it looks like, for the women, they're doing the school of

summer, let's the same time, let's the taxi there, after that, we're going to do you're

going, they're going, to be good. A chie, Mike. A chier, man. A chie, man,

to chie. Point, tabarnac, point! No, no, but they like, the,

the more young, she comes, that's, her first session, the other is not fair,

not at the show, let's don't. Any other adult that has not the family in the room, it's bizarre, but if you

may invite all the long I'll mott from mott um hmm. Ha ha ha.

Ha, ha. Fah a big, bye-bye, very fun. After, if I can just finish

a little there to, I think they've been very open to dover to do things. It's bizarre there's,

there were there were there's that I'm not, and the inverse also. So, you know,

sometimes it's always surprising to see what what's what they're what's what's quite, what's

you're doing, you know, you're like, you know, you're the author, you're the booker,

then you're the productors who are kind of that's in the same, that's in the same to have,

you have to radio can. that they're just just some people who are accepted, everyone has accepted, everyone's true it, it's budgeted,

and they're, they're doing the word final. No. After all the work. They say, I don't know.

They're like, okay. And I don't if you're questions legal or questions are like, that I think

that's real. It's difficult to say and I'm not in these meetings to be very honest, so I think

it's a melanched of all that's a feeling, of, let't not

of this. sometimes at intern also you have there's some of the prod of radio can

oh we're it's difficult to say I think every person has their limit but if I

know in my head there's a show that's you know yeah yeah yeah

yeah yeah yeah and Chris it's a show it's a it's a great machine

I've never seen an also big but at you know the casting is

so much I mean, it's a little genie in the bye-bye. And then you're And they're the sort of, it's the genre of show, you know,

you're going to be able to get to get to get a percentage. But that's I'm happy with that. I mean, it's, it's

it's a point the people are like, it's the poor vidange that I've never seen,

it's like, relax, tabernac, I'm, I'm just a question in rapport with it's never

the mayor or the pair of the it's, it's inegal, and for a humorist, to

work on the bye-bye, is you like the apoge, see me, is you the apoget of your career, let's know,

to be able to be able to be able to, you know, like, so, you're, like, you've got to

this, I've got five years, when you think it depends what you do you do that

you're there's a , you know, you're doing do you, you know, I've done to do you

know, I've done the two times, and I'm because it's not the time to but I'm

But I'm not to work in there because, I'm fash a stee, a crisis of a bonn of radio

can, that's a fact, I'm always, like I'm, you know, I'd beck, I'm reprisen

to check, I'm just, I'm having a little chris of bonn' I'm sorry, we're sorry, we're saying,

thank you to find your time, you're excellent. Thank you, Sandra. But, yeah,

but, but, but, but, so, it's the, it's the, it's the,

it's, it's the, also, it's like, when the idea is that you want to be seen in life, you know, the bye-bye, it's literally the most, the most, you know, the most, you know, it's like, it's, but the point, you know, the most, you know, they're going to aim it or not, but it's just the fun, I think, to live this kind of condition of work, but after, I, my landmendment, I said bye-bye, I just, I thought it's just my project, and then, yeah, that's it, is you more, well, you're gonna, like, you're

It's slacked a little the protege. I thought that it did it. It's been a couple of years that they're saying to get to be to get them

their meti. But yeah, but they're slackened a little they're right they're going more, but it's kind of

a new thing I think it's really a he mule the face of all the comedians for have the shape,

and after that they're really sculpting these ne, the mantons they're hot, they're totally I think

it's important in the gag yeah yeah but But, at some of the years, it was almost, you know, it's because the bye-bye had to have been, it's been, it's been, they're doing, you know, it's all the fun, a little moustache that's decoad.

Yeah, there's a lot. But it depends, you know, like, you know, I'd like, you know, I'd like, bye-bye live. Yeah. You'd have fron't. Like a Saturday live. Yeah, but that, yeah. They'll fron't, I think they'll come back. And, it's, at every year, it's rediscuted, but it's sure that the code live, it's

It's all the spraise to, you're a preenance of he's going to get to get he's going to

get to be able to get to be the edge. But for the proffat it's a question of people who are

like the people who miss a week of a week of a show the repete to get a man to

get a man, you arrive, I'm gonna I'm just I've had to you have said

something something I'm 808 apparition this year but and the prosthise

sort of if the joke is not good, to have some great

be able to have a good, it's over not over not a way, so I think

when you make more you make a thing, you know, when the sketch,

it has an air of a trailer of cinema it's hot, but is

too, it's like , you know, these tomuristic, it's all the time

more efficient, just voice guitar than, too, too, too,

it's still lonely Lonely Island you can like a chicken swel.

Yeah. Yeah, it's true, Lonely Island he'd succeed, but, you know, often... Well,

it's... It's not important, it's that, like, you can't camouflage something like that's not

real, it's not be more if you put 11,000 of post-prod, you know, you know, you can do

do you do do something, but it's a base, it's, it's, it's good, it's like,

it's like, it's like, it's like, it's, after that, after that, all the rest it's a bonus.

And is you're would be the year next? Yes, I think yes.

Okay. I think yeah. Yeah, I'm so. Perfect. Yeah. Thank you, man.

A question. There's just a guy yes. Yes, Arnold. Bye, bye. What you know, is the madam of Radio Can.

Yes. We're me remind you to this. Movein'OXORN undercover, Moustache. Yes.

With an orrelete. Yes. We'll wait to the same. There's a question for chef. Is there is a

for chef? For chef? Chef Mike. You've got to have you have to tell you did?

We'll have to say. It's going to make a cockade. Chef. Chef. My my servo,

he has a little array. Yes. Chef. Well, it's chef. Your name?

Oh, yeah. Go ahead. I'm going to I'll have a question for alcoholic concerning. Go ahead.

Go see, you've got all you've got with your stories of Richard and do that. Is there

a lot of competition between the chief in the middle of showbiz? Oh. Oh.

That's a good question. I'm I'm just just talk, I'm just to talk of the

screen test that we have made What, a 20th, 15? More than that, no. I think you're at 6. It's a lot more cool to do. Let's see.

Let's see. We're at 200. We're talking to 2nd. I got a gig. So, there's a lot of competition. No, I think we're everyone, to be very honest, I think we have

our forces and our febless. And I see that looks cliched to say that, but I know my style of show or my style of animation

is more eccentric and very eccentric, very eccentric, but at the same time, is as a right, direct, and fair. I'm not the sort of chef who will make a high voltage in the grand gastronomy. So, I'd never even of that,

but I'll end up other who are more perform there. So, each one, their force and their febless. But you do you feel, let'sone, you know, because, yes, the chefs, it's a thing, but the chefs at the TV, it's like an other niche, and, you know, there's more, but

is it you it, is it you know, like, can you you're cross a face of false in humor in all the people in the there's a

lot of people there's a man, there's like that's like to be to be able to that's not.

That's not, because our work, our work, that's our real maties, who is in

our restaurant in our restaurant, is already that's very intense, too, too,

that's the opportunity to have the big break that we call, either, either,

either, we're so, we're so, we're so, we're encourage more than,

you know, to be like that. So there's not the time of competition, one, because there's not a time, because there's

who are just content that can't that can't be able to get to start to their day to their day in cuisine at 54

degrees. Do you see that the years, have you have you had had you of the

old, you have been to do you do you, you're like it's, you're like, it's a

grand frereer or yeah, I think there definitely a changement of guard, you know, like

in whatever that's I think the years of the old of the year's still in the time is

exciting, what is really really fun and you know, he's he came to do you feel like,

he's like, they're doing things different about, like, like, I'm,

I'm, I'm, I'm, you know, I'm, I'm, see, I'm,

the judge, the judge, the judge of the judge of the judge, it's Martin Picard,

so, yeah, so, so, so, so, I, so I,

I'm I'm he was he who he'd who'd and then three, four years

after that I was a judge-invited for MasterCheaf and then I was at your co-te,

I thought I thought it really he was caressed well, it's not the good

term, he was he was that you have to have a lot of

your back, yeah, yeah, yeah. Yeah, cereal of the rabe

in the no, but I think there's there's a respect mutual that's

that's a hug who he did or yes He's his doves on my linge. You don't have not caress, he had some agred canard in his angles, you know,

big picard, man, he's always the men, and he's always the man, but I think that it's a, it's a world that's really

more pretty than you know, I'm not, I think, between, you know, I'm doing, the same job, but it's not the same thing

bizarre, and it's these people need many hours to profiner the craft and a lot of solitude also. So, me, someone who makes

a tourne, already respect, because I know it's what the feeling to do the road, to be alone, to have the

bowl in the front, before each show, it's what, what's your what's your mental, and I'm sure

that's a chef, we don't know, it's all to defunce, you're all all these excessive,

so at a man I, I understand, I understand the point of course, but, you know, it's, it's,

it's, it's a matter, there's a competition like, you know? Yes, in the

sense that I'm But all the whole of, I'm going to see a lot of I'm going to I'm going to I'd like,

I'd have said differently, you had addressed this point that differently, he's going to look at the way that

I'm doing, definitely like, like, like, like, if I'm, I'd

say, I'd have done that this gag that differently, me seem that he'd try a little too,

I think it in, in, in all, but I think we, comparatively to there's more

than you're more to be in front of yourself, you know, when we're trying to get to get into something, we're going to it's always, I think that

our personality unique, we're not doing the other spaghetti, bolognese, I'm, I'm just, I'm just in some soup. No, but you're

a reason, John, because the tradition in cuisine, it's gross, the sauce, the technique, the fries, There's like a kind of an

kind of it's a it's a it's a it's a part of the guy or the thing that's

the person to the personate of each chef, it's like we that we're different in the

culture. But you're good to make it accessible, and I think everyone who has made new Lanchet

and the people who people who are going to do you know, you're not natural for vulgarize

and make the food accessible and it's still that it's a bit is a bit is you

think you let's you a guy like I'm on a guy like a big of gag

on him he has you have you have to something? He's not to start to do that

for a time. You know, I'm at a man a minute, it's one of the main

he presents a play and John Mike he says, you know, the next time he's like, but he's

like, I'm never recusening. No, he has assimil absolutely nothing, but I

think there's there's there's a pleasure, and I have a way he's he's,

he's, but the people, but the confidence, and they've seen that, like, it's like accessible, you know, because you do it do

do you do feel like to get to be able to get to make a stee, to feulet, whatever, what's what we're doing. You know, it's, it's like,

and at the end, you know, you're good, you know, I'm able, you know, yeah, well, we're,

we're all, I think, certainly, someone, like I'd , he'd if, if he'd

just a tutorial on YouTube, and pised on post, because you, you can learn I think at the base

Not super It's not super It's a It's a It's like a It's like a certain It's For reving to

To come I think I'm more A bit more A syndrome Of course Survive Yeah

It's a It's a We'll We'll be We're notire We're We're We're

We're We're We're To make To make a It's It's It's 32 minutes

And That the That's The super Good Chef They're They're

made in 40, and we we're doing 8 minutes of more. We know, we're in the position. But, you know, like the episode...

We know, we know, we know, that's... The episode... I don't I remember not that the episode, but there were

people who had plenty of people who and just the time to cook of cooking. It wasn't. It's a

point. It's a cupped the and he has to eat as because, you know, you know, you're part

of the coupé on. Yeah, all right, I'd say my minute, we'd make the Poulouse it's not.

It's not. And it's not It's not It's not Well, Jan What's What's he That's the stardom

Of cuisine, you know, It's It's a There's more Of course, you know, Sir Angelle? Yeah,

Sir Angelle. It's a good question, At the time, I'm not I'm not We know, We know

We know The world today, you See, the Resos Social are very present. I personally I do on Instagram

and TikTok, more of chef feminine that carton on the recipes that they're doing

that's just the fake, it's just the state that, after that you know,

you know, it's not that, it's these chefs, they make even not the buff.

Hey, you know, the, her recipe has made the split style. No,

but how it's a bikini sushi, bikini, oh, man, it's good, man. The girl the girl who

cladde the melons with these totons there. Ah, yeah, it's, it's a

food, it's the cuisine. Oh, the blonde she's per day, at least 10

count to deleter, like that, you'll get that, you'd see that, I'm gonna

with that fantastic. But, but look, Isabelle Plante, who is, who is the

talent chief who he has pretty retrait at Ricardo. That's an excellent, honestly,

it's really an excellent example. There's a point of and we, when we, when we, we,

we, we, we, we, we, we're not the auditions, it's not the people,

that's not people who are very popular on the people who have there's a few plus people, there are, there's a new generation, you know,

Corrigue me, if I'm if I'm wrong, but in the culture a little more hierarchical of the restos is kind of more an affair of the chef

cuisine in a restaurant in a restaurant, it's often it's often It's always It's a lot of Yeah, it's a point,

yeah, and 100% and today I know, in fact, I'd be ready to make my hand on the fire

that the cuisine to, well, you know, I know a lot of women, chef at Quebec who for me

cuisine 10 times more than any than any part of any part of them. And I've always preferred

to work with some people in the future more more more organized, a lot more more calm. For me,

it's a charm and then I think, I'm just, sometimes it's just, sometimes it's not a fit. Is it

is a kind of that's a way that because they're a new because it's a lot of time than than

than that's a man now. And it's a good thing. Because they're very talentuous.

Yeah, I'd like that that that's a woman that's a time that's I'm going to

go to and then then you're to be in I'm sorry I'm pretty much but you're

that's pretty much that's not that's not that's just finish that yeah that they

come they're they're coming and they're right he's hey

he's not he's not he's not he's not yeah another question it's one question

for John Mike I'm there's there's people who demand to Arnaud, is the

sketches that you know, the sketch that you do you know, is you preper to do you know, no, you know,

I'm doing the idea the morning, I'm a mix of a lot of a mix of there's really there really

ideas like that's really a flash cave and I do often these videos that it appears

because sometimes I sometimes I feel in my chair, it's not that I'm my chair, and that's not

written, but there's a bit more more of pro-ed, but it's never been advanced. I mean, I have like a dossier in my telephone with ideas of sketch, and at a pretty one, I turn, des capsules, and, yeah, it's sure. So, at a pre-perper, a month, you turn? I try, you, tell, when

I, I try to sort a sketch by a week, so I turn four the same day, and I make make it up to do that, and then, yeah, but, yeah, I'm doing more. But, you know, it's... When the inspiration comes, and also when I get an etiquette of show

to sell, I see that when I have a gross presence web, my sales are full. So, it's a... It's all right. My promo to show. It's been my capsule

web. 100. You know, let's on your cut budget, marketing, for your tourne. It's less

more than to buy four real than to buy some. Yeah, well, yeah, and the producers,

they catch that because, you know, when I've I've started, you know, the first producer, he

was like, Arnaulte you know, know, what's you know, what's the thing you're doing, you know,

we're going to be paid for the whole, you're like, I'm like, you know, in the sense, maybe like, the people on the

web, just who catch, that I'm on show, and I, see, I, see, I'm, there's,

but I'm all the people, my, my, my productors, we can't understand they make a

, they make a , they make a a sub, and they're, and you're, I said you did that you had you said to text he me he texted

he me had texted he was texting it was not necessary it's a lot of time it's been it's always we're getting at all the hours

that's right it's a little it's a few time that you have turned the series we've been we're in September November

in two blocks September November it's the first we're the first time we at par the screen test No, we've seen, you don't remember not, but we've seen

in Nicaragua. I'm like, my pizza, I ziggwana, is very bruley. No, we've seen, it's, it's, it's a minute. Oh, it's right. Whatever. Hey, I, I want to come back to your car, de Guans, the guy of de Guans,

is, they mention that in a panier or a poach? He's. He's in the three queues. He can't have to have to be in a poignette. A guy with a legwine, it's a three kewain. No, but. He's capable of to be

three by hand because it's fucking gross. Are you, are dead? They're dead? They're all in trying to

get up. How do you do that? No, Nguyen. Honestly, I know that have carved, but it's fucking

, it's really badass. Dines'yue. Like shot. No, these slingshot. But no. I'm just,

they're all these slingshot in wood. Paff, it's a headshot. It's very, the vertebs, the cut,

are very fragile a bit like a dindon savage, and it it's, it's, It's a tonne by the

Arbaud, thank you, it's a It's hard for the It's not It's not Surement Certain model

that way, yeah, but I just just to learn it's a car and it's So it's Vendde

Combe It's fucking Pache It's like It's The 50 The copy Okay

The markup there's There's There's a I'm just It's like It's actually It's actually

I'm mad to Yeah, Hey, that, I'd never a restaurant in the jungle what's the good

here? I'd just, there's a real restaurant in the cartier? There's a

pizzaat at the side? I'm sorry, I'm I'm sorry, I know, I know

bizarre. You know, my clients? It's these tourists? Yeah, it's the tourists or the

eight guys with the slingshots that had been a It was some. It was a tourist American

who were very azed it's a development of the region that's quite fun. There's a lot of time.

There's a world had the money. It was a car car in car, on car, and we

other stuff, we used to have a large gastronomy in just a fifted

with no electricity, we have just just these great torch Oh, yeah, it's like

Survivor it's a hot. It's a fereverver It was with what age again? I had 28, 29.

Living the Dream. Yeah. But it's, it's, these experiences like that I've ever been viking one and I've seen, who's the situation

ultra-inconfortable, but with the passion and the chum and we're able to do something of something super completely fucked up. It's what?

Your next project? You can't do you do you do things? There's things? Do you search these partners to invest in, Mike? Well, there I'm Richard Ward

I'm going to Rehnzo Sandwich Coincereincent Lairn in Firmant at Montreal and then we'll do you know

Like the chain Like a franchisee Exactly So, we think maybe To go to the house

At Sainsauver Tijuana a little perhaps Quebec So I'd I'd say I'm

I'd be very I'd I'd I'm still I'm I'm still I'm I'm over the

weekends I'm different Cepard of Canyette? It's very Quebeco-Italian, I'd so we'd be very grand

public to serve a large advantage of population with these sandwiches of quality with the produce fresh, but at the same

we'd want to that's not that's quite we know somewit that you know the sandwich that's you know,

know the recipe is you know the recet you take the ton, and the maja it's cave,

how it's good man, try it's excellent that By the year I'll announce that we'll have the sandwich

Mike Ward or the sandwich sous-equite it's a bit It's a bit The Mischel It's a nasty Bondeet

A Mischel We're doing A Mischel We're doing A Mischel I love So, you know So, you know,

So, you know, The sandwich Orenzo, those who have the chance That's St. Laurent And it's

Lurierreier and... St. Laurent Luron Lourin Rairman Firmand Pardon In the Mireland Yeah,

it's extraordinary And so music country all in being in being in love with my blonde

Chanel. So you do do country? In French or in English? In English I'm in English. In English

I have two albums on all the platforms Okay. What? It's John Mike on all the platforms.

Yeah, I do country I've created the music because I 12 years. Okay. It's like

a great passion for me. I understand at the age that I'm that it's more

difficult to percy and to live of that But, when I'm on a stage, that's so for seven person

or 250, I'm... 250, for you, for you, it's the most gross, let's talk.

For the real, I'm very generous. I'm fucking generous. That I'm that's right to be in seven people or 14.

I'm done at the time. Oh, I'm sorry, I'm sorry, I'm sorry, no, no, no,

no, it's not, you're not, It's a question of quality, like this So far. But you're in, Chris, you have one million of projects. You know, you could,

in Estes, sometimes, to put on a Saturday off, but, but he's ponged the treterter, he will make show in these shows

in the bar in region. No, but Chris, you're a craik. Another thing I like much do, it's a chef at domicil.

You know, I'm pretty much of people, so, I'm something that I love to do something, because I'm

deplace at to make, let's get to engage for that you want, how it's how it's how to contact

on my social, on Instagram on all over Facebook and directly and it's me that's my

in the comfort of your for minimum at about 10 person to X, there's not the limit

and I'm what you do you have to be like Chris you're saying I'm like I'm a

man you're saying you're saying you're talking you're you're you're you're

but, honestly, when it's fucking droge, I never said, but you're to be able to

say it's in people, I'm sorry, I'm sorry, I'm doing and then I'm saying, and then I'm

saying, yeah, it's so bad, yeah, it's really really fun. You've got, to do you have done

to do you know their cuisine have no sense? It's just, they're not to cook in the micro hounds,

because you you're making your, you know, my, you know, I'm, I'm never

me I'm not in a situation vulnerable and I don't that the client will be in their

sense. So I'm very autonomous so I'm always always some photos very light of the house,

you know, the set-up and when I see that you like there's like some I'm in the client

see that's extraordinary but it's something that I'm a every time I'm in the intimacyity

to your by example so my job is to to make feel the best possible

to be to be a winner to be all your invite and I'm going to it's like it's like

it's like the last time it's a little another trip down the same it's never it's never never flat, it's

always the fun it's always different in crowd it's what it's what you're but you're never by example for you

I'm sure you're doing you you're doing you you're a you're a lot you're a lot no but I'm I'm not

I'm a reproche but I'm yeah you're working you're working you're working on like you're no I'm

I don't. No, really not. I like that. I like that. I know that I'm trying to do that's a lot. I know that's because I do

do a lot. And when I accept a thing, I do you do really do really work and I think the work a colleague

who know what when you don't know. I know what for far, yeah. Check me not work

not working. Semine next time I'm in Puntakana. First time I'm going to go to a resort.

Oh, okay. Yeah. Yeah. First time I've never did I've never made

of resort. Yeah. I'm going to check it You're trying to checker Liguan LaGuan there No, but for me I'm sorry You'd like that

I'm gonna be To be in to watch? At Punta He was I'm like I'm sorry I'm gonna I'm able to

I'm able to I'm gonna I'm gonna I'm gonna Let's go Yeah I'm out That's it

Yeah You're You're too You're There's a Yeah Yeah I'm

It's like There's I'm There's One One One There

John Mike, is there a plan that you detest to do or an ingredient that you don't not use in your plans? That's fantastic. Listen, I'm, by the nature of my profession, I'm all, I'm intrigued

by all, because, you know, it's, it's, it's, it's, it's, it's, it's been 20 years that I've done to serve a large event of, of papilla, gustative, that I detest

fair and it's not it's not it's not it's not no but I'm

I'm sorry it's it's like I'm yeah I'm like I love that but

I think that's just you can't you can't for two person you can't for fucking

six eight it's long it's all over I'm I'm allergic a bit of the pussier

all the face is sashed for like honestly a week I'm like the artiquaire

I'm picking for the dry, the flour the flour I think like the gluten

and the fatene but the part tactile for me it's so you

see the saliac of your like honestly it looks but I think it's

that's a sure that's a trick I'm sure I'm trying to try to try to put

to get there some visier of COVID yeah but they they're a sace

they find they're to injecting the allergen, you're going to tauting some of the blay, you know, to get,

to return rapidly to that, when I had 26 years, I opened my restaurant that's called tripe and caviar,

and the concept was to bring these abas. So, for those who know, it's a group disco, Chris,

we're not caught. No, but it's the servile, the language, so we know the

part of the animal, the cochin, the bea, the beau, the curve, the cors, the cations,

and we're don't give their second letter of nobleness with the technique gastronomical. You know what

we're called that the boot more noble and it's what you know what in the

different in different in different countries it's the the fois the tripe in China

to Mexico it's literally these literally some don't to give to give to

respect see yeah here we're there we're not the

It's not. Tien, Tien, Mom. So, so, yeah, so it's good.

Ah, wow. So, now, rewind, you're to talk to the pot? So,

by the nature of my first restaurant, I, I've always found that important,

to not just to cook to the head to the keu. The

Miser to Arret. Ah, yeah. Like, of the queue to the head. No, no, it's all right. It's better to start.

The head to come to the queue. I've noticed. So, the head at the queue, and so I never detest to you, I'm not dengue. But if we pose the real question, it's just a question cutane. Perfect.

But, but, but, you know, I'm all. It's good. Thank. Yes. Yes. The Madame Marantleuchel. Yes.

We'll be at a show, John Mike. Yes. It will be called Pard Fresh, the morning. Yes. After the Olympics, you're going to play. It would be a show that's a lot of it. You know, a show that's called, every episode finished, you're gonfled, gonfled,

you're old. Come on, you're doing it. It's been a d'enadryl. He's like, in the generic, you'll go scrisse the epipal in the face. We'll see the week next. We'll see the next. Yes.

Hey, thank you, guys. It's incredible. Thank you, Lange, Chef. I'm listening to Crave, and it's to do a new to, uh,

Newvo, yeah, uh, we're, we're the 15 February, who's the Patreon, so, it rests

four weeks, yeah, four weeks, it's excellent, and it's on Crave, newvo. C or point C

or point A, at the case, you know, you know, you know, thank you, thank you, thank you,

thank you, thank you, thank you. Thank you. Thank you. Thank you.