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00:31Everybody wants to know about that, it seems.
00:35The kitchen at Coluso, it's an open kitchen, right?
00:37So I'm always used to having people coming up during service, watching us,
00:42and people come and film us with their cell phones, you know,
00:45and come and chat with us, take photos with us.
00:47So it's not really a different occurrence for us.
00:51So we're kind of used to having people around, right?
00:54Whereas someone in an enclosed kitchen would probably be very, very strange for them.
00:58So luckily for us, it's not much of a difference.
01:01But, you know, just working with the camera crew,
01:03obviously there's just extra bodies in the kitchen.
01:05So we just had to kind of come up with like areas that they could work in
01:11that they would be more effective in, especially, you know, in close proximity with us.
01:16And it was really important that I recognize that they had a job to do,
01:20just as they recognize that we had a job to do.
01:22I mean, we both benefit each other, right?
01:24So we just had to kind of make some simple adjustments, but we got through it.
01:28I'm never going to compromise.
01:30I'd just rather not do it.
01:31I'd rather stop tomorrow.
01:33There's no plan B.
01:34Pure 66 is a beautiful, fancy place.
01:38As a chef, how that place shapes your identity when you approach to your work
01:45and all the deliveries of the stuff that you are doing, the dishes?
01:51I don't really think that Pure 66 kind of shapes my identity as a chef.
01:56I think it definitely enhances it, for sure.
01:59But it's symbiotic, right?
02:01Like my chefing, my food, and running the restaurant in Calusa also enhances Pure 66, right?
02:08It kind of gives, not only for the people visiting the property,
02:12something, you know, like a really beautiful restaurant to come to,
02:15but also the people that live there, right?
02:16We have residents on property.
02:17So it's a really nice thing for them to come down and see the restaurant
02:21and bring their friends and show it all off, you know?
02:25But working on a resort, it's different from working on a small restaurant, right?
02:30There's the space is larger.
02:33You have to travel sometimes further distances to go and get things.
02:37The product needs to be checked in at certain hours and stuff like that.
02:40So there are some parameters you have to work with within
02:44that you probably would not encounter like in an independent restaurant.
02:48But there are also resources that are available to you
02:51that are not available to you at an independent restaurant.
02:54So there's always a kind of a plus and minus,
02:56or there's always a balance between the positives and negatives in both aspects.
03:00But, you know, I've worked at numerous resorts.
03:03I've worked at resorts in Chicago, Las Vegas, Denver, you know,
03:07so I'm very used to navigating that.
03:08We follow chefs around the world.
03:10Welcome. Enjoy.
03:12I love that so much.
03:13And the secret inspectors judging them.
03:15Florida is a melting pot of different cultures.
03:19What local ingredients, flavors, or influence define your cooking?
03:27So I've actually been like kind of cooking in South Florida.
03:31It's actually the smallest portion of my career
03:33that I've actually been in South Florida as a chef, right?
03:35I was in Chicago for eight years.
03:37I was in Denver for two years,
03:38then Las Vegas for three years,
03:40then back down to Florida.
03:41So I'm really,
03:42I've really only been in Florida cooking for four years, right?
03:45Even though I am,
03:46I was born and raised in Hollywood.
03:49Definitely the seafood plays an aspect to it.
03:54But having worked in different restaurants
03:56that have sourced seafood from all over the world,
03:58from like Europe and Japan,
03:59there's like,
04:00there's certain like products that,
04:02that stand out that I think can kind of go up against other world-class
04:08items, if you will.
04:09Some,
04:10some items are just kind of like why South Florida is not sometimes so
04:14super famous for,
04:15for seafood that can,
04:16in the world scale.
04:17Like there's,
04:18there's some things like for example,
04:18Florida lobster,
04:19it's a great product,
04:21but if you put that on a menu and someone does not understand what
04:25Florida lobster,
04:26the rock lobster is going to taste like,
04:27they're going to be pretty pissed off.
04:29He's going to be expecting this really tender,
04:31delicate lobster.
04:32They associate with like main lobster,
04:34like the Northern Atlantic type lobsters,
04:35right?
04:36But Wahoo is incredible,
04:39incredible fish that really performs well in the dry age,
04:41or we've had that on numerous menus.
04:43Konk is kind of cool.
04:45I've always kind of wanted to experiment with that and kind of treat it similar
04:48to like abalone.
04:49So I'm kind of like on my path with that stone crab also is just one of
04:53those typical things that you just only have cracked with mustard sauce.
04:58Right.
04:59So when we did the,
05:00in the video,
05:01it was one of our snacks at the time in the show,
05:04the stone crab stogie,
05:05we wanted to kind of reinvent how people have the traditional stone crab and mustard
05:10sauce,
05:11but kind of like in a,
05:12in a fun,
05:13silly form,
05:14you know,
05:14like Florida's in close proximity to Cuba,
05:17you know,
05:17Cuban cigars are kind of like thing.
05:19It's a culture,
05:19right?
05:19So I think there's a strong cigar culture down here.
05:22So I kind of wanted to meld the two and just have fun with it.
05:25Judge whether what's on the plate in front of them is worthy of the greatest award a
05:29restaurant can get a star,
05:31a Michelin star.
05:33Any guest who walks through your door could be a Michelin inspector and you will never
05:39know which one is this person.
05:41How do you live with such pressure of being evaluated any moment?
05:49I don't really think of it as pressure.
05:52It's just kind of part of the job at a minimum.
05:57We have to make people happy.
05:59And I think the formula for making people happy is cooking good food,
06:04you know,
06:04doing it in a timely manner,
06:06making sure things are seasoned properly,
06:08making sure the temperature is correct,
06:10make sure it looks beautiful.
06:11And then making sure that nothing else in the periphery of that experience is,
06:15is kind of taking away from that.
06:17So I think if we can operate within those,
06:19like within those parameters,
06:21we're going to please everyone.
06:23Right.
06:24And obviously you always have instances where people aren't happy and we deal
06:27with those on the,
06:27on case by case.
06:29And it's the human variable.
06:30It's,
06:30it's hospitality is what happens.
06:32Right.
06:33Um,
06:33but I think if we're able to work in that,
06:35in that way,
06:36then we'll find ourselves in good standings when we have a Michelin inspector come
06:40in.
06:40And obviously there are those people that come,
06:41in that we suspect and,
06:44you know,
06:44we make sure everything's perfect at that table and the tables around it are
06:47always perfect.
06:48But even if it's not a Michelin inspector,
06:50like,
06:50Hey,
06:50that person just had a great meal and it's,
06:52uh,
06:52it's,
06:53it's fun.
06:53Um,
06:54but no,
06:54like if,
06:55if I approach that,
06:56that,
06:57um,
06:58that aspect of my job is like,
07:00as like,
07:01as a pressure on me,
07:02like I would go nuts.
07:03It's just,
07:03you can't do that.
07:04You just have to perform all the time.
07:06Um,
07:07every time the same way.
07:08And you just hope for the best when they come in,
07:10you just hope they don't come in on like a crazy Saturday night or something.
07:13you know,
07:14it was one of those times.
07:15The solo diner at table five.
07:17And it looks like we should take it very seriously.
07:20It's writing down everything.
07:22There's a fine line between getting famous and getting fired.
07:25Knife Edge is,
07:26it's been a great opportunity for Coluso.
07:27And it's,
07:28it's really been an honor to be on featured on the second season.
07:32Um,
07:33to have like a,
07:34just a kid from South Florida be,
07:35you know,
07:36on this incredible series next to all these amazing two and now three star chefs.
07:40It's just like unbelievable.
07:42It's like,
07:42uh,
07:42it's kind of a surreal moment.
07:43So yeah,
07:44I mean,
07:44for all the viewers out there,
07:46just tune into the show,
07:46check it out,
07:47watch what happens like behind the scenes,
07:50watch what goes into everything and all the details and the preparations that go into these types of meals in
07:55these restaurants.
07:56And it's not all,
07:57you know,
07:58glamour.
07:58It's definitely not all,
07:59uh,
07:59fun sometimes,
08:00but it's,
08:01it's work.
08:02It's a passion and it's,
08:03uh,
08:03it's a lot of fun.
08:04I really enjoy what I do.
08:07It's good to be back.
08:10Uh,
08:12uh,
08:13uh,
08:14Uh,
08:15uh,
08:16uh,
08:16uh,
08:16uh.
08:18uh,
08:18Gracias por ver el video
