Off The Vine with Kaitlyn Bristowe - Rhoda Magbitang | How a Preschool Teacher Became a Top Chef Winner!

Episode Date: September 3, 2026

#977. Top Chef Season 23 winner Rhoda Magbitang is fresh off the win and she’s taking KB behind the scenes of what it actually takes to get there. Rhoda opens up about moving to the U.S. at 17, working two jobs while putting herself through culinary school, and navigating male-dominated kitchens. Plus, why she finally said yes to the competition she spent years avoiding.Rhoda also reveals what Top Chef viewers don’t see, why she hated everything she cooked on the show, and how reality TV messed with her confidence. Then things get a little less serious when KB puts her chef opinions to the test: ketchup on eggs, ranch on pizza, truffle oil, jarred garlic, and one VERY unexpected death row meal.Come for the Top Chef BTS, stay to find out which food trend Rhoda is sending straight to jail.If you’re LOVING this podcast, please follow and leave a rating and review below! PLUS, FOLLOW OUR PODCAST INSTAGRAM HERE!Thank you to our Sponsors! Check out these AMAZING deals!Macy’s: Head in store at Macy’s or go online at macys.com and give your fall wardrobe a little remix!FIGS: Right now, if you go to wearFIGS.com and use the code FIGSRX, you can get 15% off your first order.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode of Off The Vine is brought to you by Macy's. Head in store at Macy's or go online at Macy's.com and give your fall wardrobe a little remix. Figs. Right now, if you go to WearFigs.com and use code Figs RX, you can get 15% off your first order. You're listening to Off the Vine with Caitlin Bristow. Rhoda Magmatang, okay? The winner of Top Chef season 23, but what's really interesting about her story isn't just that she won. It's how she got there.

She moved to the U.S. from the Philippines at 17 years old, started out as a school teacher, completely changed careers, worked her way through some of the toughest kitchens in the country, became the first female executive chef at Canoe House in Hawaii, and now officially a top chef champion, but today is not just about cooking. I want to talk about competition, changing your life when everyone thinks you're crazy, what success actually costs, why women still have to lead differently than men, and what happens after you finally achieve the dream that you've been chasing? Let's get into it. I love talking to people whose lives, like, look absolutely nothing like they imagined it to look like, which is pretty much you, right? Yes. Like, yeah. Well, when you were growing up, did you think this was going to be your life? Absolutely not.

Yeah. Okay. It could not be any further from where I grew up and just, like, how, you know, you talk about environment and career path and, like, all these things. Like, how? You know. Well, because you moved at, what, 17 to the U.S.? I did. And from specifically where?

From Manila. Okay. Which is in the Philippines. In the Philippines. Yeah. Okay. Amazing. Yeah.

Yeah, I feel like if someone told you even at 17, what was going to happen, you wouldn't believe them. But you moved at 17. Did moving countries make you have to grow up really fast? Because I feel like at 17, I was, I was called myself a degenerate or a ding-dong. I was like such a degenerate at 17 years old. And I, like, couldn't fathom. I wanted to get out of my really small town, but I couldn't fathom it because you're 17.

And I feel like that would force you to grow up really quickly. I mean, absolutely. Like, I was well on my way, like, on my path to being a ding-dong. Yes. I mean, why would I skip that phase? Right. You got to live it up and be a ding-dong. But I, you know, like, when I moved to L.A., I moved to my grandma's house, my grandparents' house.

who I didn't really spend a lot of time with. Yeah. Oh, wow. And so, you know, it's kind of like getting to know new relatives. And my dad was there, but he's always away for work. And so we, I was, I was forced to grow up. Yeah. Which isn't necessarily a bad thing.

I guess so. But when your life is just uprooted at that age, it's, I mean, it's incredibly hard. Yeah. What was the biggest culture shock for you moving to L.A.? I'm going to get in trouble with it. Well, I mean, you have a picture of this, like America when you move here from like a country like the Philippines. It's what you see in the movies and it's what you watch on television. And it was definitely nothing like that at all.

Like what? Give me an example. I mean, I was in San Fernando Valley. I don't know if you're familiar with it. I am not. It's kind of like a suburb of Los Angeles. And, I mean, they have a whole Bravo show about The Valley. Oh, yes. Of course.

My friend is on it. I didn't know that's where it was. It's just very different from what I thought it would be. I even felt that way, like, when I grew up in Canada, I remember thinking like about America in general, watching it in the movies. And then certain things, like coming to the States, I was like, it's same, same, but very different from Canada. But I felt the same way. like from what I thought in the movies to what it actually is. Right.

It is different. And I don't really know how to explain it. It is. I also don't know what it's like to grow up in the Philippines, though. Yes. And you were one of six siblings. So when you moved in with your grandparents, your grandmother had a food stall. That's my grandma in the Philippines.

Okay. In the Philippines. So like you grew up cooking with her? I grew up prepping. Prepping. Yeah. Okay. So did it feel special to you then?

Were you like, oh, there's something here? Or was it just another chore for you? It wasn't a chore. Like, I just, I gravitated towards it. You did. I really, I love the feeling of, of nurturing loved ones. Because you were a preschool teacher, I feel like that's kind of nurturing, too. Yeah, it's a very, it's kind of like an innate thing.

Yeah. You know, like I've studied, like, I went to community college and started taking, like, classes to get into nursing school. and I took a few and I was like, this. Yeah, yeah. I do not. Like, nothing about this resonates with me. So you're making simple snacks with them, like a P, B, and J. Yes, or like a turkey roll up.

And you're thinking, I should go to culinary school. Naturally. Naturally. You're like, I am crushing these rolled up turkey wraps. I need to be in culinary school. They were just enamored by, you know. The palettes of that age, too. They really know.

It's refined. They're like, hmm, she's got something here. Yeah, like those kids in Toluca Lake, they know what's up. Yeah,

that's hilarious. I think I've told the story before on my podcast, but I nannied for a little boy whose dad won top chef Canada. Oh, no way. Yes.

And he, his dad was like, wanted him to be healthy. So I made him grilled chicken and vegetables. And I remember asking him, like, how was it? And he's like, hmm, the chicken's a little dry.

And he was like, he was like eight years old. And I was like, I'll just go, I'll just go, myself. Because I'm like, well, you dad one top chef, dad. I'm sorry, it's not like handmade yokey.

Oh, God. I think a lot of people listening are all sitting at jobs, like, that they don't love. Because starting over feels very, well, one, irresponsible, but two, like, exhausting. Like, it's so terrifying to start over, especially when you're thinking about a career. So in the middle of it, that's when you thought you were making a huge mistake. Yeah. And I was also working two jobs while going to school. And that's also not cheating.

to go to culinary school. So you were working two jobs and going to school. When did you sleep? For some reason, I've, you know, that's why I didn't grow. I'm so short. That's why you're just a little girl. Yeah, I'm a little girl. I get it.

The beauty sleep, they ain't lying. It's a thing. That's why the models are so tall because they get their beauty sleep. That's so funny. They prioritize it. So you were just grinding. It was definitely grind. Yeah. And then did people support your decision or were they like, don't throw away a stable career?

If they didn't, I didn't hear a peep, which I'm very thankful for. Yeah. If you're not familiar with Filipino families, they're opinionated. Right. And they're not afraid to share their opinions. Right. And but for some reason, like maybe they saw the vision, you know, and I doubt it. They probably tried one of your turkey wraps. They were like, this bitch has got something here. Yeah.

So you worked in some of the hardest kitchens in the country. What is something people completely misunderstand about working in the restaurant at that level? In the beginning, I mean, it makes you question a lot of the decisions that you've made so far. Yeah. Because obviously, you know, like these chefs, Like you see the amount of skill that they have. And it's not something that you just get. Like you have to work up to it as well.

And it's not just the position. It's knowing, like just looking at a whole fish and understanding why it's fresh or why it's not fresh. Yeah. You know, like just being able to discern like what flavors go together, what like all these combinations and why they work. And like all these like things that are so. unusual and like you wouldn't even think of like putting something together like putting a dish together yeah and you're like oh wait like I know it's an art yeah and it's it's crazy my friend a chef well he's not sorry what I think of him as a chef he's so good and I watch him like put things

together and like he just cooks for his family and I'm always like you need to do something with this because he it's something that like like for me I'm like I'm like I'm such a good cook I put salt pepper and like that's I'm like if I like dash a lemon I'm like You know, you can even, like, get a microplane and just start, like, microplaining, like, lemon zest on stuff, and you're like... I don't even know what that means. I'm a chef. Yeah. Well, you know what I mean.

Well, you are a fucking chef. I mean, like, you would say that adjective was. Kitchens historically are male dominated. Yes. So, did you ever feel like you had to lead completely differently as a woman? In the beginning. Yeah. Yeah.

I... You have... Like, I felt like I had to overcom. compensate. Yeah. Because, you know, like I'm, like, I'm a double minority. Like, you know, like I'm a woman and I'm Asian. And so, you know, sometimes, and I've seen, I've met a lot of really fantastic female Asian chefs that just could command, like they command, they have a commanding presence. And it's, it's great to see and it's very inspiring. Um, I, felt like for me my experience was I had to be extra like bitchy oh and don't say that because you

were that if a man did that you're right you would not be bitchy you're absolutely right you're absolutely right and but I've I've seen that reaction as well from you know like other females right like oh like you're going to be like that like you know it's it's it's really interesting yeah um but I think there's there's so much and this is why I love like just cooking as a profession it's it's still based on merit you can't hack your way into like you know like a like a top yeah you got to deserve it yeah because you can't you know like if you don't know how to season your food like you're not you're not gonna get to where you need to be then you're Caitlin. Yeah. Yeah. You decide to go on national television after all of this year. How did this even come up? How did you get to go on top chef?

People have been like I have several coworkers that have been like you go on top chef. I'm like no. Why? Because I don't want to subject myself to a national embarrassment. But you did. I did. Because I feel like you're the kind of person who, you like to get uncomfortable. You like to push yourself and do things that make you uncomfortable. So yeah, like you move. Fuck out, I'm not going to do it. Okay, that shows me that I should do it. Let's go.

Yeah, it was not in the cards for me. Like I just could, like I resisted it for such a long time. I would even make excuses to not do it. But for some reason, this time, it just felt like it was the right time. and I don't think I could have done it and have been successful if it were any other time in my life. I totally. I'm such a believer in timing and it being the right timing. I remember I was supposed to go on dancing with the stars like years after or years before I did.

And I was so bummed and it didn't work out for me. And I was like literally depressed because it was my dream. And then I went on five years later somehow. I don't know how. And one. and I'm like, okay, this was the right timing. I wouldn't have won back then because mentally I was not in a good place. That was incredible, by the way.

Well, thank you very much. I was hoping to say that. You want to talk about that for the next hour? I could. Yes, please. No, I'm just kidding. No, we're talking about it. I mean, like, it's, you know, like it's such a crazy, rigorous competition.

Yeah. It's so physical. Well, Top Chef is physical, mental, all those things, too. Yeah, but I'm not doing it in heels. Fair. But you could if you want to do. do I could. Yeah, you absolutely could.

Is the timing of it, like, when they're counting down three, two, one, are you really ending at that time and everyone's like wiping something at the last second? A hundred percent. No, I was like, 100 percent. I was like, the tricks of TV, this is not real. No way. The clock is real. Cool.

Oh, my gosh. Not cool. Oh. But I feel like everyone always somehow manages to like. 30 minutes is like five minutes on Top Chef. Oh, my gosh. Well, yeah, because I feel like time goes by so fast when you have that much pressure on you. Yeah.

You're gathering ingredients and you're trying to think of like the next step and it's almost like you want to grow like three more arms out of your. Totally. Yeah. And it's just it's not possible. Yeah. Oh, unfortunately. Unfortunately. That would be, yeah, that would be an advantage for sure.

What did viewers never get to see that would have completely changed how they viewed the experience? It's the waiting. It's how we pass time. How do you pass time? We did puzzles. Really? Oh my God. We did like 5,000 piece puzzle.

I don't even know. I love a puzzle nerds. I just like, I'm a puzzle nerd. Are you? Oh, I love a puzzle. Oh, it literally helps my anxiety. Like, if I'm anxious, reading or doing a puzzle,

like I like old lady shit when I'm anxious. I feel it in my bones. I know you do too. There's just something about that first hint of fall that makes me look at my entire closet and suddenly decide I have nothing to wear. Meanwhile, there's approximately one million things just staring right back at me.

So this year, instead of convincing myself I need a whole new wardrobe. I'm doing a little fashion remix with Macy's. Finding a few new pieces that make the things I already own feel exciting again. So I'll give you an example. Maybe it's adding a great suede bag to jeans and a simple top. Finding that statement sweater you end up wearing constantly or swapping your usual shoes for a pair of slouchy boots. I'm also very into the two-tone jewelry happening right now because we're officially done choosing between gold and silver. Thank you. Thank you very much. I love that. mixing metals. And I think that's one of the best parts about fall fashion. Sometimes one new

piece makes an outfit you've worn 100 times feel completely different. Even just a jacket, something layering. You're not starting over. You're just giving your closet a little refresh. And that is what I love about Macy's. You can find all the fall trends that you're excited about, mix them into your own style instead of completely reinventing it. A few new pieces, a closet full of things you already love. Suddenly getting dressed is fun again. Head in store at Macy's or go online at macy's.com and give your fall wardrobe a little. I think viewers never actually know what it's like behind the scenes of TV and I always find it fascinating.

It's so fascinating and I think, you know, like, and that's how we bond. Yeah. You know, and that's how we've like just formed this. Was there drama though? Sure. What do you mean, sure? I mean, I don't think, I don't think it's that much anymore. You know, you sort of see it come out in like the earlier season.

of Top Chef where there's just tension. Yeah. But I think nowadays there's just no more benefit in being like an asshole on TV. Tell that to the people on the internet. There's no benefit in being an asshole, you guys. What is the benefit of being an asshole? Oh, are you talking about just like the people that...

Do you deal with trolls? Oh, my God, all the time. Uh-uh. I'm like... I try not to pay attention because it's just like... So such a waste of time. What are they criticized? No, that steak looked shitty.

Or there was one that I just, I posted something recently. And, you know, it was like working the line or something. And this guy's like, this just devastatingly unimpressive that you have to work the lot. Like I'm like, devastatingly unimpressive. You came all the way over here in my comment section just to tell me that you loser. out of here. What was your favorite meal that you made on the show? Okay, this is, this might come as a surprise.

Maybe not. I hated everything I did. I hated everything I made. Did you have to make like, you, you couldn't just choose, obviously. You had to make with. We, okay, so every challenge was within a specific, you know, parameter. Mm-hmm. Like, your dishes have to fit the challenge.

with the exception of the finale meal. Yeah. It still, they still had, you know, like it had to be a toast. Like, each course had to be a toast. And, but you can still make whatever you want. Okay. And so. I love that you want and you're like, I don't like anything I'm made.

I really don't. I just, I, because it's, you know, like when you develop dishes, like you do research and development. Uh-huh. You go through all that process. you, you know, like there's there's a first pass and there's the 15th pass of the dish. And it has to be like right where you want it. And so like even my chefs now that I work with when we change the menu,

we taste the exact same dishes with like different tweaks at least like three or four times before we get to like, okay, this is good. This can go on. Yeah. And Top Chef, you don't do that. You know, like you kind of, you rely solely on instinct because we weren't allowed to have any recipes that, you know, like we brought from home. Right. You can write on the notebook about, like, ideas and things like that.

But it's, it's tough. It's tough to like something. And you're just like, I could have changed this and I could have changed that. And that just really changes your your perception of the dish, like even if it did well. Mm-hmm. What would be your dream meal to cook for something? If you were going to impress somebody, what would be your meal that you're going to choose to cook? If I were to cook something for somebody and I just want to impress the shit out of them, I'm going to build a fire outside.

I'm already in. Okay. I love cooking with live fire. Yeah. And just, you know, like burying vegetables and the coals and then just, you know, long cooking. And I love meat. Yeah. Do eat meat?

Yeah. Oh, yeah. I love meat too. Yeah. I love meat. I love seafood. Sard of vegans. I, but I do, like, I love making vegan food, too.

Like, I love making vegetables. Like, you know, vegetables are my friends. Yeah. And so, vegetables are my friends. I used to say that to kids. I hope that's in your Instagram bio. Vegetables are my friends. No, but it's, it's, it's, there's something so primal about that type of cooking,

and it kind of brings you back and, like, you know, it'll take a few days so, like, for the smoke to come off your body, but it's, it's so rewarding. I love that smell. Now, I asked this because when I went on to The Bachelor, yeah, I was in a very confident place in my life. I was like, I feel good about where I'm at. I felt like all the other girls. I was like, I will make friends with them.

And if he doesn't like me, that's on him. Like, I was very confident going in and then TV exposed all my insecurities that I didn't even know I had. Yes. Did Top Chef make you more confident or did it expose your insecurities? You know those interviews that we do, like in this? studio that's hours and hours and hours right and they get to like pick and choose what they're going to air and some of the shit I said on there was wild yeah well that's the thing you sit in there

for hours and they're going to take the weirdest things you probably say I know I mean like you know why do you want to win top chef oh it's like probably gave like five different answers because they ask it every time yeah Like, I just want to give my parents something else to talk about other than me getting married and having children. You know, and like, yeah, like, they can brag about me winning top chef. Like, that's a good reason, right? I mean, I... Yeah. But that's...

I didn't realize that that's such a... Like, you know, like, I just kind of felt funny saying that. It really, like, the way that I talk about my food and the way that I, you know, like, I approach it. and, you know, when you conceptualize and everything, it really showed that I don't have that much of... I wanted to be confident. Like, I wanted to make sure that they know. Like, I know what I'm talking about.

Mm-hmm. But there's something about, you know, just the lights and, like, the setting and just the mindset that you're in during that time. Yeah. That you just question yourself all the time. And I just, I love when people are so... confident about themselves and I watch, like I watch some of the clips and stuff and like, man, that person sounded really sure about themselves.

And like, I was good. I wish I was like that. Oh, you know? Like, that's amazing. But maybe you are. Maybe you got to see that side of yourself that you didn't know was in there. Maybe, but it didn't really show very much. I see.

You know. Well, did they show more of your personality or more of you cooking? I think, like, there were glimpses of my personality. I felt like, you know, like I think it was more my cooking than, you know, my personality. And I don't have like the biggest personality ever, but I think I'm kind of like more fun than they showed. Yeah, yeah. That's how I always felt about. Even a lot of people I meet who are one way on TV, you just realize that people are so much more, like, rounded?

What's the word I'm looking for? Like, well-rounded than you see. it, you know, like, I think I'm really funny. Yeah. I love it. I have a bunch of hypotheticals I want you to answer, okay? So first one, you cooked someone an elaborate dinner for a first date, and they asked for ketchup. Are you seeing them again?

If I made fries, it's okay. Okay, anything else? ketchup is, I like ketchup. Oh, I thought you were to say, like, foul or something. I was so scared. No way. Oh, okay, great. I like ketchup.

Oh, wow. Yeah. Okay, thank you for validating me because I love ketchup. Like, it's a top condiment. Right. Yeah, I love, okay. Someone sends back your dish because it's too flavorful. What are you saying when you walk back into the kitchen?

That happens more often than you would think. Okay. What do you say when you go back in the kitchen with it? Take the flavor off? Yeah. I run it through the sink. Yeah. Like, just turn it on the faucet, run the fish on there, like put it back on the plate.

Perfect. Yeah, there you go. Send back. Okay, you have to permanently eliminate one. Ready? Garlic, butter, salt, or onions. Oh, that's insane. I know.

That's evil. That is insane. I know. That's why I asked it. I'd say butter. That's fair. Yeah. That's fair.

Yeah. Okay. You cook the best meal of your entire career, but no one can ever know you made it. Or you make a mediocre meal that wins you another major award. Which one are you choosing? I'd rather cook an amazing meal. Fair. I was hoping you'd say that.

Yeah. You can only use five ingredients for the rest of your career. Career. What are they? Olive oil. Would salt count? Yep. Okay, no.

No, that's, nope. She looks at me like, bitch. Just kidding. No. Thank you. Yeah. Olive oil. Garlic.

Onion. Yeah. Right? I mean, no, actually, scratch onion. I'll go with shallots. Well, you get two more after this. I know, but that's not a, like, wait, those are the only ingredients I can use ever. Now you're throwing a loophole at me out.

Because I mean, you know, like I need sustenance. Like if... Okay, next question. You're cooking? Scratch up. You're cooking for Beyonce. She takes one bite. says, do you have any ranch? What happens next?

I will make her ranch from scratch. Ah, I like that. Yeah. She will have the best ranch of her life. But if she asks for Hidden Valley, I will run to the store. Oh. And get Hidden Valley. Because it's Beyonce. It's Beyonce. Yeah, okay. You're opening your dream restaurant, but you have to name it after your most embarrassing childhood nickname. What is the restaurant called?

I can't wait. Oh, my God. I can't believe you were making me say this. You know, when I was very young, like my face, my two front teeth were too big for my face. Same. People in my class called them dinner plates. So at school, they called me rode a rat killer. So, I mean, that's kind of gangster.

It is kind of gangster. Rote a rat killer. I mean, there is a movie about a rat killer. you know, cooking in France called Rattahooie. Yeah. I will call my restaurant Rotorat Killer. Love that. Why not?

I kind of like it. Mine would be, before I got these implants, because they're so big now. People used to tease me in high school. Call me Caitlin no breastos. That's weird. Yeah. Yeah. Would you name your restaurant that?

No. No. But if I had to, that's the hypothetical. So, yeah, I guess I'd have to. You have to impress someone with one bite, not one dish, literally one bite. What are you feeding them? Ooh, that is really good. Like a perfectly roasted carrot.

Oh, I love a roasted carrot. Yeah. What are you putting on it? Honey? Maybe a little honey or maybe maple and something, like a smoked paprika or something. And like put like a little bit of goat cheese on there, maybe some pistachios. Oh, heck. And just like a little thing, you know.

Just shove it in your mouth. Don't underestimate a carrot. I love a carrot. Me too. That's like when, remember when Brussels sprouts became a thing? They still are, but. It still are. It still is.

That's crazy. I feel like carrots are like incredibly like just underrated. Yeah. I agree. We're moving on. Just so you don't think this next one is hypothetical. You said your dream isn't necessarily to just keep climbing the restaurant ladder forever. You want to build a B&B centered around food,

sustainability and community. Tell me where this dream came from. I think it came from when I started working at these hotels that are just, you know, like you're just enveloped in luxury. And there's so much thought that went in just designing a space. And I love how a very well-c curated space makes you feel. Yes. You know, when it's like there's so much understated, like, kind of anticipatory service in there.

And you're just like, oh, like, I love that they thought about that. Have you ever been to the Hamptons? I have to visit a friend years and years ago. I didn't say at a hotel. I didn't say at a hotel. There's a spot in Montau called Muram. It's a hotel, but it's like very unassuming from the outside. It's like it looks like a little motel, but it's so cheap.

and it's very intentional with everything they do. And everything's outside. So if you're having a drink, it's outside. If you're having dinner, it's outside. And the chefs there are just unbelievable. And it's very tiny little kitchen. And they, like, do this fireside chat. They're just, like, very intentional.

And I feel like you would love a spot like that. I love that. Yeah. I love that so much because I know personally the amount of work that it takes to get to that point and to be able to exercise. execute something like that, like, flawlessly, you know? And when the guests, like, don't feel like it was a lot of work, like, it's just so effortless. Yeah.

And obviously, like, you agree, you know, like, something like that would really work at a, like, a space that's just so well thought of. But, yeah, like, I mean, I work for a bearge. And so that is, you know, like, they have a slew of luxury. like hotels all over and every single place has its sense of, you know, like it has a sense of place. And so I love thinking of things like that. Yeah. And it's, it's special. It is. It really is. I love that. Okay, something I think we can all agree on is that if you have to wear something for an entire workday, like eight, 10, 12 hours, it better be comfortable. But also, comfortable does not have to mean ugly, right? I would like to look cute and be able to move. Thank you

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What does success look like for you now? What's next? I'm taking it day by day, girl. Yeah, that's great. I mean, it's so hard to, like, think about what's going to happen tomorrow. I mean, you know, obviously I know what's going to happen tomorrow. Death row meal, okay? Your drink, your aptizer, your main course, your side dish, your dessert, what is your death row meal?

Start with that drink. What are you sipping? I'm sipping a Nogroni. I love a Nogroni. I love a Nogroni. So good. You could even, like, do a Mascal one. Yep.

Oh, I love, I just started getting into Mascale. Really? Yep. And I do like that. Yeah, it's great. I love a good Mascow. A Nogon is one of my favorite drinks. I would probably, you know, give me a bucket of fried chicken.

For your appetizer? For my entire meal. Oh. wait start with that that's your main meal what's your appetizer my appetizer I love a bucket of fried chicken I know it would be too

it has to be like quality it's not no nothing I love KFC Popeyes I love it all could be a little salty sometimes do you run it under the sink see you learn something today I learned something very educational today

I love a good like perfectly poached shrimp cocktail with like this super like burn your nose like horseradish like cocktail sauce are you throwing lemon on there you throw a lemon on there okay for sure um people don't like a citrus i love i love a citrus great great okay main course would be a bucket of fried chicken for sure i love that um beside a cool salt what's sitting next to it uh some corn oh yeah yeah yeah some cream corn, you know?

And like a gravy. Wow. I love a good gravy. Are you a southern? Maybe. Maybe I could be. Okay, what's the dessert? My dessert would probably be,

have you ever been on, have you ever been in Jones on Hollywood? No. It's like this super moody restaurant on Santa Monica Boulevard, and they have this dessert. It's, and I'm not big on pie. but they have like this apple pie that is super hot. It comes out like in the skillet and all the sugar and the crust kind of gets caramelized on the skillet.

Yeah. And they put like ice cream on there. Yep. I want it right now. Like my mouth is watering. Yes, same disease. And, you know, like you take a bite and there's a crunch and the sugar kind of gets stuck in your teeth. Yep.

And the apples are perfectly cooked. Like it's something about that dessert. And I just like, I love that. Yeah, that sounds delicious. I have one last game for you before we go. Please. Okay. As a chef, you have to defend it or send it straight to jail.

Okay. I'm curious what you're going to say about this one. I love that. I do it. Ketchup on eggs. Oh, I mean, I love ketchup on eggs. I only eat ketchup. Like, I only eat eggs with ketchup because I love it fried.

And when you fry the eggs and you put ketchup on it, it's like it turns into soup. It's great. It is great. Okay. I did not think we were going to be aligned on this one. Fantastic. That's great. A well done steak.

Send it to jail. Send it to jail. I agree. Ranch on pizza. I'll fuck with that. Okay, I will too. Yeah. Pineapple on pizza.

Oh, it's 100% for you. Yes, me too. Okay, I changed the game. It's it or sending it to jail? Trouble oil. Send it to jail. Why are we so on the same page? Everyone loves truffle and it's so overdone.

It's disgusting. Thank you. It smells. There's, and it stays on your breath? Yeah, and truffle oil has not touched a truffle, just so you know. Tell me more. Like, it's a completely synthetic product. It's not good.

Jail. Okay, I want to know what other people think about that one because that's controversial. That's like cilantro. Do you like cilantro? I love cilantro. Me too. But truffle oil, I feel like people die for truffle oil. Yeah.

Not me. And, you know, sure, live your life. Yeah, don't yuck anybody's yum. Never. Ordering chicken at a steakhouse. Why? There should not be a chicken dish at a steakhouse. I agree.

Putting hot sauce on a chef's food before tasting it. Absolutely not. Jail. Jail. Expensive caviar. Well, caviar is just this thing that I'm kind of... It got the same PR as Brooklyn. Brussels sprouts.

That's how I think. But it just, like, there's so, like, the origin of caviar is just, like, very diluted now. And what makes it get expensive, the fish that they... The place it's at. I mean, you know. Yeah. But I'll, I won't say no. Okay.

To caviar. What about using jarred garlic instead of freshly chopped? My sister uses jarlic. Damn it. I do to. Jarlick. That's good. She does.

I use jarlic. Yeah. Is it bad? It's not. It's not. It just, I think it has his applications. And also, like, when you chop garlic, like, it gets everywhere. I know, you know, sticky.

I know. I get it. I feel like I'm doing something right when I do it, but it's just so much more convenient to use the jar. Yeah, exactly. I used to, like, turn up my nose on peeled garlic, like, peeled whole garlic. Really? Yeah, because I was, you know, I was so snotty. Just like, I mean, snooty, I guess is the word.

Yeah. But it's, I just like, I don't know. Like there's something about like peeling garlic because like my grandma peeled garlic herself. Like, you know, she'd spend hours like peeling garlic. So I'm like, oh, that's the right way to do it. Yeah, I hear you. Now they do it at prisons.

They peel the garlic. Yeah. That's their job. That's true. For their food that there's probably no garlic in it, they don't use flavor there? You know, like a lot of like these peeled garlic companies, they hire people from prison to peel garlic. Also same like when you call a company and you get an operator, a lot of times it's people in jail.

Oh, nice. Yeah. Good for them. Air Fires. I don't own one. Okay. But I completely get it. Okay.

Oh, wait, I had another. Wait, I have one more question. Where was that in my notes? If you're traveling. Yeah. Are you looking for a Michelin Star Restaurant or are you looking for the hole in the wall good spot? I love a hole in the wall. Yeah.

Yeah. Yeah. I mean, I wouldn't turn up my nose on a, you know, good. You know, good Michelin, like, Mission starred restaurant, you know. But I, I love, I love, like, a, you know, like a good find. Me too. Yeah. Thank you again for coming here.

This was so fun. This is so much fun. I honestly, like, had very, like, I don't, I purposely, like, you know, obviously, like, I watched your podcast, but I didn't have any expectations. And you blew it out of the water. Thanks. It's amazing. I love what I do, so thank you for saying that because this is like my dream job and I can't believe I get to do it. Oh my God.

I love that. Yeah. Well, thank you for having me. Of course. And to everyone listening, where can everybody find you? You mean like social media? Yeah, yeah, yeah. Okay.

Well, I am on Instagram. Yes. Rocky Rode Kill. Yeah. Wait, is that really what it is? Yeah. Your childhood nickname? No.

Oh. Oh. Oh. Oh, yeah. Yeah. If you love this episode, make sure you're subscribed. wherever you get your podcasts. I'm Caitlin Bristow, and I'll see you next Tuesday.

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