Danny O’Malley | Culinary Storyteller

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Danny O'Malley: You know my first

job was at Taco Bell, and I was

 

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so excited to be there because

I could make my own concoctions

 

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out of the Taco Bell Ingredients.

 

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Announcer: Welcome to Story and Craft.

 

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Now here's your host, Marc Preston.

 

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Marc Preston: Okay, here we go back

again, another episode of Story and

 

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Craft, and I am glad to have you back.

 

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Uh, thank you so much.

 

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Uh, also, hey, if this is your first

episode, thank you for stopping by.

 

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Today is going to be a cool episode.

 

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As you know, I like to talk about

food, uh, talk to people who make

 

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it, uh, or film it and, uh, you know,

I like eating it too, by the way.

 

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Uh, today, uh, Danny O'Malley, he's

a James Beard nominated, uh, writer,

 

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director, producer, uh, also has a

Grammy nomination, and now he has an

 

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Emmy nomination for the Netflix series.

 

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Chef's table.

 

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He is the executive producer and, uh,

really enjoy talking food with him.

 

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Talked a little bit about Anthony

Bourdain, as you know, kinda like to bring

 

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up, uh, the late great Tony Bourdain.

 

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And it, it was just a great

episode talking about food.

 

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Uh, so if you got that whole foodie

thing going on, you're gonna enjoy this.

 

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Uh, do me a favor, if you would pop

over to the website story and craft

 

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There you are listening to a new episode.

 

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Okay, so let's jump right into it.

 

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Today is Danny O'Malley

Day on Story and Craft.

 

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So you're in la but are, are

you from there originally or

 

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did you make your way out to la?

 

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Danny O'Malley: No, I'm from the northern

suburbs of Chicago, so like John Hughes,

 

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uh, movies was the land I grew up in.

 

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Marc Preston: He really put suburban

Chicago on the map, you know?

 

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Yeah.

 

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And, uh, my cousins used to live

in Rockford and uh, and when

 

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I went up there to go see him.

 

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I didn't really realize the

geography, Rockford to Chicago.

 

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I somehow thought I was gonna

see where they made all these

 

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movies, you know, when I was a kid.

 

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But, uh, apparently rockford's a little

further away than I anticipated, but yes.

 

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But of course, since you're, you're

a food guy, I was gonna ask, uh,

 

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is it Giordano's or Lu Maltis?

 

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You know, I

 

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Danny O'Malley: am, I'm a Lou Maltis guy.

 

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Through and through.

 

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I, I prefer the tomatoes over the

thick layer of sauce, um mm-hmm.

 

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That you get at Giordano's and sometimes.

 

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Uh, the Sier pizzas are a little too

sweet for my taste and I like, uh, just

 

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the Pure tomatoes on the pizza gives

it a little sourness, which is where my

 

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Marc Preston: heart's at.

 

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If I look right behind you, if my

glasses are working right here, you got

 

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a chef's table peel behind you, right?

 

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Hanging on the wall?

 

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Danny O'Malley: Yeah, that's from our

 

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Marc Preston: pizza season.

 

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People are very divided on pizza.

 

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When I was a kid in Dallas, uh,

pizzeria Uno was down there.

 

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I went on a couple dates there,

but fast foodie version, uh, uh,

 

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I guess of a deep dish pizza.

 

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I don't know.

 

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I'm not familiar.

 

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I think it

 

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Danny O'Malley: depends,

depends which one you go to.

 

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Um, the ones that are downtown proper,

I've gone there and had great pizzas.

 

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So if you have like regrets that

you didn't go to the right one,

 

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I think you probably had, if you

enjoyed it, you probably had.

 

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The right one.

 

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This pizza season reflects this,

but there's a million ways to make

 

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pizza and so many of them are great.

 

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The competition, the pride, the

pinning one against the each other

 

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is, uh, to me is self-defeating thing.

 

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And, uh, recognizing the beautiful

kaleidoscope of pizza options in the world

 

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and being open to enjoying all of them is.

 

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The proper position In my mind

 

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Marc Preston: when it comes to pizza,

I'm a big fan of like, uh, places that

 

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aren't necessarily the best pizza.

 

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But you go in there and it's like

a pizza place from your childhood.

 

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It's a little neighborhood place.

 

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Uh, in the era of, of the

big chain pizza restaurants.

 

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Um, pizza Hut, when I was a kid,

went and played video games.

 

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Besides that a lived, yeah.

 

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And all the, all the neighborhood joints.

 

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I just love the idea y'all have a

whole season dedicated to pizza.

 

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That is, uh, that's awesome.

 

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But, but going back, like as far

as like, uh, production wise.

 

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Was the genesis, did you start off in

production or did you have kind of a

 

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culinary background where, what was the

genesis of you finding your way into, I

 

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don't wanna call food television 'cause

it sounds kind of dismissive, but you

 

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know, take putting food stories on tv so.

 

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Danny O'Malley: My entrance was more

that I came in as a story producer

 

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on the show in its first season.

 

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So David Gelb and Brian McGinn sold

the show to Netflix because he made

 

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a series called Geo Dreams of Sushi

and Oh, yeah, yeah, yeah, yeah.

 

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And they, they went around

pitching this series as kind

 

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of an extension of that and.

 

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I came in as a story producer on

season one, just purely someone who's

 

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been working at Boardwalk Pictures.

 

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I've worked on sports stuff.

 

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I've worked on music

stuff, and yeah, as a story

 

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Marc Preston: producer, you're kind

of, you're like a utility player.

 

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They throw you wherever they

need you kind of a thing.

 

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Danny O'Malley: It's, I

describe it as like the writer.

 

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In documentary because, um, essentially

our show is very interview driven

 

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and the story producer's job is

to edit that interview and craft

 

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what the story is, give it a shape,

find the acts, and they're kind of

 

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the first line of defense against.

 

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The material that's ultimately

gonna make the episode sink or swim.

 

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Mm-hmm.

 

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Like the visuals are great, but if you,

and the music is amazing, but if you

 

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don't have a character that you relate

to and a story that's compelling, all

 

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that stuff will fall flat every time.

 

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So our ability to push the

limits on these extravagant

 

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visuals on the show are really.

 

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Emotional music all depend on

that core thing, which is the

 

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character having the drive.

 

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So the story producers the position

that tries to unearth that potential

 

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and is the beginning of putting that

info, that emotional infrastructure in.

 

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So all those other things can.

 

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Be the best version of themselves.

 

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So my starting point was I just

got in there and it was a job.

 

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And during our first season,

we didn't really know what

 

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this being a TV show meant.

 

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So we ended up, the way I describe

it is I was almost a stenographer

 

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keeping track of when things worked

and when they didn't, and then

 

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deconstructed why, and then that made me.

 

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When we had our renewal for the next few

seasons, we had to bring in other people.

 

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So I was the candidate for training those

people because I had turned our process

 

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into a system that could be taught.

 

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From there, I just found myself climbing

that ladder and next thing I know.

 

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Our show is at the heart of the food

world, and I'm at a crucial point in it,

 

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so it's by sheer coincidence I love food.

 

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When I was a kid in Chicago, I

was chasing the best hot dogs,

 

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the best pizza, the best burritos.

 

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Marc Preston: Now that begs the question,

now I've got my opinion on this, but

 

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does ketchup belong in a hot dog?

 

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Danny O'Malley: I have no use for it, but

I've had good hotdog with ketchup in it.

 

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I will defend the Chicago

dog being a my favorite dog.

 

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I live in LA so every time I walk

out of a concert or an event,

 

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I'm tempted by a bacon wrapped

hot dog, and it's really hard to.

 

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Those are amazing.

 

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Marc Preston: Being from Texas, you know,

mustard goes on a hamburger, you know,

 

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uh, in fact, when Anthony Bourdain was,

he always talked about meat and tube form.

 

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You know, every society or culture's

got their own version of it.

 

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In fact, he comes up.

 

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You know, somewhat intermittently, you

know, and I, I'm a big food nerd and

 

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I like to kind of, whenever I have,

I've had like, you know, Andrew Zimmer

 

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on and, uh, chef Ben Ford and, uh, uh,

Robert Irvine, and I love talking food.

 

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So this is, this is a joy for me.

 

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But you would regularly ask people

who, you know, kind of did the

 

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TV thing, or what is your thought

on food television programming?

 

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Has it been a good thing

for the culinary world?

 

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Has it expanded in your

mind like people's.

 

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Understanding and appreciation of food.

 

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Is there a lot of saturation of stuff?

 

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More the lifestyle stuff?

 

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More the, the what?

 

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Kinda like what you're up to.

 

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What impact has that had and

what's your 2 cents on that?

 

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Danny O'Malley: I mean, overall, I

think it's a net positive, not just

 

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for the food world, but for the world.

 

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I think.

 

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For our generation, the most important

person in this world is Anthony Bourdain.

 

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And I think to limit the impact of

what he did to Just Food is Oh yeah.

 

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To, to really undercut the

contribution there, which is.

 

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There's a lot of people in the world who

don't have the resources to go see it.

 

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They don't have the

ability to taste the food.

 

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Like food is often the

quickest way into a culture.

 

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'cause we all like to eat, we all

like a big meal and it's a communal

 

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Marc Preston: thing.

 

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So it's, there's a social thing

already built into it, you know?

 

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Danny O'Malley: Yeah.

 

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And it's like I've, I was filming a movie

in Cashmere earlier this year, and at

 

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some point I had to go use a. Bathroom.

 

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So I went into this village where

they let me into a house, and as I

 

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was walking out, someone was yelling

at me from one of the houses and

 

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I was like, what are they saying?

 

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And I was like, I, I

don't speak English only.

 

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And then someone else came out of the

house and was like, come on in, get lunch.

 

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We wanna give you lunch.

 

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And I was like, I'm in the

middle of a film shoot.

 

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I can, I'm so sorry.

 

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But just them seeing a

westerner in this remote.

 

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Um, Muslim Village in Cashmere.

 

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They wanted to jump up to feed

me, to welcome me into their

 

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home, and I think there's so much.

 

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In this world where we're

putting barriers between cultures

 

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and saying us versus them.

 

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And I think the power of food

gives us a path into things

 

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that may not be familiar to us.

 

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And I think with our show specifically,

we take it a step further and go deeply

 

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into the human experience of these chefs.

 

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And the benefit of that there

is you relate to the people.

 

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You don't just want to eat their food.

 

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And I think if you understand the

struggles of people and understand

 

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what they're going through in life,

it's harder to see them as others.

 

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So, you know, we have

chefs who came from China.

 

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We have chefs who came from Korea.

 

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We have chefs who came from

rough areas of New York and.

 

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These are all places that some people

might not think to go or might not

 

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think is for them, but by seeing

food that they want to eat made by

 

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someone whose story they relate to

and they care about that person.

 

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Marc Preston: You learn so

much about a culture, you

 

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know, the social, the economic.

 

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Did you ever have an opportunity

to connect with, uh, Bourdain?

 

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Danny O'Malley: I did not.

 

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I never got the opportunity.

 

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I would've loved to meet him.

 

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Obviously, you know where I grew up in

northern suburbs of Chicago's a rather

 

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specific place and kind of shelter.

 

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It's upscale and you're

told the inner city's scary.

 

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You're told the world's scary.

 

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Uh, you.

 

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You just get coddled in a way

that you don't wanna engage

 

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00:11:55,209 --> 00:11:55,959

Marc Preston: with the world.

 

216

00:11:56,050 --> 00:11:56,709

I think you're right.

 

217

00:11:56,709 --> 00:12:01,329

Suburban kids are a little limited to

the big chain restaurants, I'm assuming.

 

218

00:12:01,329 --> 00:12:04,240

Was it like, you know, Fridays and

chilies and all that kind of stuff?

 

219

00:12:04,510 --> 00:12:08,829

Danny O'Malley: I grew up going

to, you know, there was Homer's Ice

 

220

00:12:08,829 --> 00:12:13,839

Cream, which I think was just featured

in the first episode of The Bear.

 

221

00:12:14,020 --> 00:12:20,199

Uh, from this season there was

Portillos, which is a famous like.

 

222

00:12:21,330 --> 00:12:22,830

Chain hotdog place Uhhuh.

 

223

00:12:22,830 --> 00:12:24,630

They actually have 'em in LA now.

 

224

00:12:25,140 --> 00:12:27,480

Um, you'd go for Italian beefs.

 

225

00:12:27,480 --> 00:12:29,100

There's a place called Irving's.

 

226

00:12:29,100 --> 00:12:35,010

There's a place called Buffalo Joe's,

which makes like the dirtiest, heaviest

 

227

00:12:35,010 --> 00:12:39,600

buffalo wings you've ever had where it's

just, if you let the sauce sit, it would

 

228

00:12:39,600 --> 00:12:41,655

split into like seven different Yeah.

 

229

00:12:41,655 --> 00:12:41,855

Yeah.

 

230

00:12:41,855 --> 00:12:45,900

And they cover the wings and

jalapeno, like pickled jalapenos.

 

231

00:12:45,900 --> 00:12:47,760

And what's even better than the wings?

 

232

00:12:48,329 --> 00:12:54,930

These crisp cut fries where they put

cheese, um, the wing sauce and the

 

233

00:12:54,930 --> 00:12:57,240

pickled jalapenos all on the fries.

 

234

00:12:57,240 --> 00:13:00,750

And it's just messy

dirty, but it just hits.

 

235

00:13:00,750 --> 00:13:03,750

So like when I was young,

like that was the thing that

 

236

00:13:03,750 --> 00:13:05,610

brought me out in the world.

 

237

00:13:05,610 --> 00:13:10,920

I'd go downtown to go try a burrito

place or to go try a hot dog.

 

238

00:13:10,920 --> 00:13:13,530

And then when I came to LA it expanded to.

 

239

00:13:13,600 --> 00:13:16,480

My friends were like, have

you ever had Korean barbecue?

 

240

00:13:16,480 --> 00:13:21,070

And then I showed up for that and it

was all these like weird vegetables that

 

241

00:13:21,070 --> 00:13:25,120

were pickled, that were all delicious

and textures I've never experienced

 

242

00:13:25,210 --> 00:13:28,510

Marc Preston: growing up as a kid,

were your parents, did they kind of

 

243

00:13:28,510 --> 00:13:31,630

expose you to other stuff or were

you suburban kid, you're doing the

 

244

00:13:31,630 --> 00:13:33,400

pizzas, you're doing what kids do?

 

245

00:13:33,405 --> 00:13:37,360

Or were they, you know, making an effort

to get you out to different kind of, uh,

 

246

00:13:37,690 --> 00:13:39,400

d different kind of cultural experiences?

 

247

00:13:40,065 --> 00:13:43,185

Danny O'Malley: We did some like

a vacation to Italy and things

 

248

00:13:43,185 --> 00:13:48,885

like that, but mostly it was

the standard Midwest experience.

 

249

00:13:48,945 --> 00:13:51,495

The difference was, my mom is Greek.

 

250

00:13:51,645 --> 00:13:57,945

Her dad ran their family's diner

in Chicago, which um, was an

 

251

00:13:57,945 --> 00:13:59,865

institution for a long time.

 

252

00:13:59,865 --> 00:14:01,725

It was called the Seminary restaurant.

 

253

00:14:01,725 --> 00:14:04,305

And a lot of famous mobsters ate there.

 

254

00:14:04,305 --> 00:14:06,135

Chris Christofferson ate there.

 

255

00:14:06,135 --> 00:14:08,775

So on my mom's side of the family.

 

256

00:14:09,315 --> 00:14:12,435

There was a cultural aspect to the food.

 

257

00:14:12,435 --> 00:14:17,895

So when there was Easter, a Greek holiday,

we'd go to Greek town in Chicago and.

 

258

00:14:18,720 --> 00:14:23,730

I'd be exposed to a bunch of different

types of food that most people wouldn't.

 

259

00:14:23,850 --> 00:14:28,530

And then on the other side of the coin,

you know, my dad just loved to eat.

 

260

00:14:28,590 --> 00:14:33,660

So if he found anything that was

great, he'd wanna take us there.

 

261

00:14:33,660 --> 00:14:34,440

And.

 

262

00:14:34,685 --> 00:14:38,915

You know, as kids, that's a

way you experience the world.

 

263

00:14:38,915 --> 00:14:43,295

You know, my first job was at Taco

Bell, and I was so excited to be there

 

264

00:14:43,295 --> 00:14:47,645

because I could make my own concoctions

out of the Taco Bell ingredients.

 

265

00:14:47,705 --> 00:14:53,795

And that curiosity did

drive me to go further.

 

266

00:14:53,945 --> 00:14:58,325

And I think it was the sort of thing

where I was a little more sheltered.

 

267

00:14:58,840 --> 00:15:04,060

I don't know that I was a picky eater as

much, but things like spicy food started

 

268

00:15:04,060 --> 00:15:09,699

pulling me outta my shell or burritos

when I had the first like non Taco Bell

 

269

00:15:09,699 --> 00:15:14,710

burrito, that created a passion that when

I went to film school in la, suddenly I

 

270

00:15:14,710 --> 00:15:16,810

was chasing every burrito truck I could.

 

271

00:15:16,900 --> 00:15:22,300

And uh, then there was a point where I

had to eat less burritos for my health.

 

272

00:15:22,300 --> 00:15:24,670

I switched to Thai food, which.

 

273

00:15:24,955 --> 00:15:27,715

Uh, then became a whole

other phase for me.

 

274

00:15:27,715 --> 00:15:31,225

I got to the point where the Thai

restaurant I went to in Silver

 

275

00:15:31,225 --> 00:15:36,535

Lake, they said I was, I ate

spicier than any of their customers.

 

276

00:15:36,895 --> 00:15:39,925

And when I showed up at

the restaurant, they would.

 

277

00:15:40,350 --> 00:15:44,189

The women in the kitchen would

actually look at the window and like

 

278

00:15:44,189 --> 00:15:48,870

wave to me and they'd write Danny

level spice on the receipt when they,

 

279

00:15:50,189 --> 00:15:52,560

Marc Preston: when you have your own,

you know, some people have their own

 

280

00:15:52,560 --> 00:15:56,699

recipe named after them, but when you

have a seasoning level named after you,

 

281

00:15:56,699 --> 00:15:58,319

that, that's kind of Jedi right there.

 

282

00:15:58,319 --> 00:16:01,860

I appreciate that being, uh,

having the Greek lineage.

 

283

00:16:01,920 --> 00:16:04,170

Uh, Greeks got a strong.

 

284

00:16:04,245 --> 00:16:05,685

You know, not just making Greek food.

 

285

00:16:05,685 --> 00:16:08,445

Like I've even going back to Bourdain,

he was talking about one of the first

 

286

00:16:08,445 --> 00:16:11,505

restaurants he worked at was a Greek,

but I think it was like a burger place.

 

287

00:16:11,505 --> 00:16:14,055

Maybe they did, they didn't

do Greek food, I don't think.

 

288

00:16:14,055 --> 00:16:15,225

But you, you hit on something.

 

289

00:16:15,225 --> 00:16:15,795

I miss.

 

290

00:16:16,125 --> 00:16:18,375

Greek and Indian are two things I love.

 

291

00:16:18,705 --> 00:16:20,895

Uh, but what is, what's

your favorite Greek dish?

 

292

00:16:20,895 --> 00:16:21,675

I'm curious.

 

293

00:16:21,765 --> 00:16:25,815

Danny O'Malley: In my heart

of hearts, Ave. Lemon soup is,

 

294

00:16:25,965 --> 00:16:27,210

Marc Preston: that's,

that's the jam right there.

 

295

00:16:28,005 --> 00:16:30,915

Danny O'Malley: Like there's a

version from the Greek restaurant

 

296

00:16:31,035 --> 00:16:34,845

I used to go to that I absolutely

love that's like so creamy.

 

297

00:16:34,845 --> 00:16:36,075

I don't know how they do it.

 

298

00:16:36,645 --> 00:16:40,425

Um, but I love sour

soups and it's amazing.

 

299

00:16:40,425 --> 00:16:45,825

But then my mom did another version

that I've seen in other restaurants

 

300

00:16:45,825 --> 00:16:49,905

too that's just like a little

less creamy and there's more.

 

301

00:16:50,745 --> 00:16:55,005

Carrots and things in it, and

both those things are two of my

 

302

00:16:55,005 --> 00:16:56,324

favorite things to eat in the world.

 

303

00:17:03,570 --> 00:17:07,829

Marc Preston: Now you're doing the show,

now you have access to great chefs.

 

304

00:17:07,915 --> 00:17:12,569

I i, if you were to pinpoint, and I'm

sure there's a number of, of folks, but,

 

305

00:17:12,599 --> 00:17:16,079

uh, a, a meal you had and, and, and the

production of the show where you go,

 

306

00:17:16,079 --> 00:17:18,510

holy cow, this is like, was transcendent.

 

307

00:17:18,569 --> 00:17:22,110

You know, do, do you have a, do you

have a meal or an experience with a

 

308

00:17:22,110 --> 00:17:23,730

chef that really stands out to you?

 

309

00:17:23,880 --> 00:17:27,120

Danny O'Malley: So there's two I

would highlight that are just like.

 

310

00:17:27,704 --> 00:17:28,605

Great examples.

 

311

00:17:28,605 --> 00:17:34,995

So one is in Chicago Alinea,

um, oh yeah, it's season two.

 

312

00:17:34,995 --> 00:17:40,545

Episode Grant is an amazing chef

that, uh, battled tongue cancer.

 

313

00:17:40,575 --> 00:17:45,870

So it's almost like the, the story

of Beethoven losing his hearing

 

314

00:17:45,970 --> 00:17:47,685

and uh, took it's almost like

 

315

00:17:47,835 --> 00:17:49,515

Marc Preston: theater there

a little bit, isn't it?

 

316

00:17:49,605 --> 00:17:50,205

Yeah.

 

317

00:17:50,265 --> 00:17:52,030

Danny O'Malley: And I

took my parents and they.

 

318

00:17:52,875 --> 00:17:54,195

Didn't know what to expect.

 

319

00:17:54,195 --> 00:17:58,455

They just knew that I was treating

them to a very expensive meal in

 

320

00:17:58,455 --> 00:18:05,085

Chicago and they're much more, they

don't go out to fine, fine dining.

 

321

00:18:05,085 --> 00:18:06,945

They're not keeping up on chefs.

 

322

00:18:06,945 --> 00:18:07,875

It's not their world.

 

323

00:18:07,875 --> 00:18:12,615

So we went and they sat us all

at a communal table and they

 

324

00:18:12,615 --> 00:18:16,695

started see serving little bites

and it all looked pretty fancy.

 

325

00:18:17,295 --> 00:18:22,665

And my dad was sitting there with his arms

crossed, and I even have photos of it, and

 

326

00:18:22,665 --> 00:18:24,615

he is just skeptical of what's going on.

 

327

00:18:25,635 --> 00:18:28,335

And there's these planters above.

 

328

00:18:28,784 --> 00:18:33,645

The, uh, table with plants in

them, and at some point they come

 

329

00:18:33,645 --> 00:18:38,355

over to water the plants and the

planters had all this dry ice in it.

 

330

00:18:38,355 --> 00:18:43,725

So clouds spill out over the table

and they start to serve you cocktails

 

331

00:18:43,725 --> 00:18:47,055

and little things, and it just

starts to get more fun and more fun.

 

332

00:18:47,205 --> 00:18:51,825

Then they take you into the

kitchen and you have a drink while

 

333

00:18:51,825 --> 00:18:57,225

they show this vintage cocktail

maker where they crank one.

 

334

00:18:57,750 --> 00:19:02,910

Wheel and it shakes like six different

cocktail shakers at the same time.

 

335

00:19:02,910 --> 00:19:04,530

And they pour us all the cocktail.

 

336

00:19:04,530 --> 00:19:08,610

They talk about the history of

the machine and then they're like,

 

337

00:19:08,610 --> 00:19:10,530

let's go back into the dining room.

 

338

00:19:10,530 --> 00:19:14,250

And when you walk in the dining

room, it's completely different.

 

339

00:19:14,280 --> 00:19:18,630

While they were distracting you

in the kitchen, you end up seeing.

 

340

00:19:19,064 --> 00:19:19,665

Like that.

 

341

00:19:19,665 --> 00:19:22,875

They flipped the whole restaurant

in a matter of minutes.

 

342

00:19:22,935 --> 00:19:25,455

Marc Preston: Did they do it

just for you and your table, or

 

343

00:19:25,455 --> 00:19:26,685

was this like Everybody used it?

 

344

00:19:26,990 --> 00:19:27,030

Everyone.

 

345

00:19:27,030 --> 00:19:27,314

So everyone.

 

346

00:19:27,314 --> 00:19:27,615

Danny O'Malley: Okay.

 

347

00:19:27,945 --> 00:19:31,665

Everyone's at a communal table and

then when you walk back out, they

 

348

00:19:31,665 --> 00:19:33,705

say, let me show you your table.

 

349

00:19:33,764 --> 00:19:37,064

And there's individual tables

and they escort all the.

 

350

00:19:37,425 --> 00:19:42,315

Parties to their table, and from

there you just dunno what to expect.

 

351

00:19:42,315 --> 00:19:46,035

So I watched over the course

of that meals, it escalated

 

352

00:19:46,035 --> 00:19:47,445

and escalated and escalated.

 

353

00:19:47,445 --> 00:19:49,815

The twist, the turns,

the unexpected things.

 

354

00:19:49,815 --> 00:19:55,545

My dad went from being arms crossed

and skeptical in the beginning to.

 

355

00:19:56,085 --> 00:20:01,155

Like him holding the dessert, which

is a floating balloon that you can eat

 

356

00:20:01,395 --> 00:20:02,355

Marc Preston: that dessert they do.

 

357

00:20:02,355 --> 00:20:05,745

There is like, isn't it, where like

you have the table, but everybody

 

358

00:20:05,745 --> 00:20:08,445

comes in, they're adding something

a little bit different, and you have

 

359

00:20:08,445 --> 00:20:10,725

this big, looks like an abstract.

 

360

00:20:11,505 --> 00:20:12,945

Art piece sitting on a table.

 

361

00:20:12,945 --> 00:20:14,235

Is that the, that the They still do that?

 

362

00:20:14,235 --> 00:20:14,475

Yeah.

 

363

00:20:14,770 --> 00:20:16,245

Danny O'Malley: That, that was one of 'em.

 

364

00:20:16,305 --> 00:20:21,165

I'm trying to not give too many spoilers

in case people go, but, but essentially,

 

365

00:20:21,165 --> 00:20:25,695

like my dad is a very old school

guy and he is a tough nut to crack.

 

366

00:20:25,725 --> 00:20:30,165

And I watched as this dinner

not only transformed him, but it

 

367

00:20:30,165 --> 00:20:34,995

started him off in a very defensive

position and he completely changed.

 

368

00:20:34,995 --> 00:20:39,135

And then the other big

one was first time I ate.

 

369

00:20:39,915 --> 00:20:46,665

Um, at Masala ma, which is from the

season, um, that the Emmy nomination is

 

370

00:20:46,665 --> 00:20:50,145

for, and they open up with this dish.

 

371

00:20:50,205 --> 00:20:53,295

I tried to get in the episode a

bunch of times, but we just couldn't

 

372

00:20:53,295 --> 00:20:55,335

find the place or the way to do it.

 

373

00:20:55,514 --> 00:21:01,905

But it's a set of peanuts, boiled

peanuts in this Indian raso sauce,

 

374

00:21:02,415 --> 00:21:08,115

and when they bring it out, they

explain that the peanut actually came.

 

375

00:21:08,534 --> 00:21:14,085

From the Americas and it

left through Mexico to Spain.

 

376

00:21:15,014 --> 00:21:18,794

Traveled to Africa, yeah, and to India.

 

377

00:21:19,305 --> 00:21:19,695

And then.

 

378

00:21:21,315 --> 00:21:25,995

When people were enslaved and taken

from their homes in Africa, it was a

 

379

00:21:25,995 --> 00:21:28,004

part of their culture at that point.

 

380

00:21:28,095 --> 00:21:31,395

So they put the peanuts in their

hair, so when they came to the

 

381

00:21:31,395 --> 00:21:35,565

US, they could preserve their

culture by planting the peanuts.

 

382

00:21:35,685 --> 00:21:40,215

That's where the boiled peanuts comes

from, this, the southern preparation.

 

383

00:21:40,575 --> 00:21:44,805

And then when slavery ended, we

all know about the people who went

 

384

00:21:44,805 --> 00:21:47,955

north to get away from the culture.

 

385

00:21:48,389 --> 00:21:51,180

Of slavery, but there were also

a bunch of people who went to

 

386

00:21:51,180 --> 00:21:56,550

Mexico because, uh, slavery was

banned in the Mexican constitution.

 

387

00:21:57,180 --> 00:22:01,320

And so when you get that

dish, they tell you the story.

 

388

00:22:01,410 --> 00:22:06,000

And an ingredient that you think is

just common in everywhere is suddenly

 

389

00:22:06,000 --> 00:22:12,990

transposed over time and integrated with

these systems of colonization history.

 

390

00:22:13,965 --> 00:22:20,024

And like all these different factors that

shape the thing that's in front of you.

 

391

00:22:20,415 --> 00:22:25,125

And you look at it differently

because you have the flavors of India,

 

392

00:22:25,125 --> 00:22:28,515

which are like some of the farthest

reaches that ingredient traveled.

 

393

00:22:28,515 --> 00:22:31,755

It all started in Mexico and

it made its way back to Mexico.

 

394

00:22:31,785 --> 00:22:31,905

Yeah,

 

395

00:22:31,905 --> 00:22:34,005

Marc Preston: I thought it was an

African thing 'cause I didn't even know.

 

396

00:22:34,005 --> 00:22:37,485

They, they use it in soups and,

you know, uh, something about just

 

397

00:22:37,485 --> 00:22:39,435

one ingredient, how it travels.

 

398

00:22:40,035 --> 00:22:41,610

Like for instance, I was watching, um.

 

399

00:22:42,270 --> 00:22:46,320

The in search of Mexico, and I can't

think of her name, uh, uh, Longoria.

 

400

00:22:46,320 --> 00:22:47,550

I, Eva Longoria.

 

401

00:22:47,639 --> 00:22:47,730

Mm-hmm.

 

402

00:22:47,730 --> 00:22:51,300

And she went to Monterey and they're

talking about how, and I didn't know

 

403

00:22:51,300 --> 00:22:55,830

this as a Jewish kid, uh, that flower

tortillas became a big deal because you

 

404

00:22:55,830 --> 00:23:00,210

had a lot of the Jews who left the Spanish

in Inquisition went to Monterey, Mexico.

 

405

00:23:00,629 --> 00:23:04,050

Uh, and they called 'em, I think,

crypto Jews where they outwardly, you

 

406

00:23:04,050 --> 00:23:07,770

know, or you may look like they're

Catholic, but they would practice at

 

407

00:23:07,770 --> 00:23:10,350

home, but they couldn't eat matza,

but they needed an unleavened.

 

408

00:23:10,784 --> 00:23:11,415

Thing.

 

409

00:23:11,565 --> 00:23:13,365

So they had tortillas.

 

410

00:23:13,365 --> 00:23:16,485

I'm like, oh, my people had

something to do with flour tortillas.

 

411

00:23:16,485 --> 00:23:18,135

I was like, so proud of my lineage.

 

412

00:23:18,135 --> 00:23:20,534

But, um, uh, maybe they should

teach that in high school.

 

413

00:23:20,534 --> 00:23:20,865

I don't know.

 

414

00:23:20,865 --> 00:23:24,105

To make it history a little bit more

interesting, a little bit more digestible.

 

415

00:23:24,110 --> 00:23:24,705

I, you know, I

 

416

00:23:24,705 --> 00:23:27,555

Danny O'Malley: think to

me, and this is like a crude

 

417

00:23:27,555 --> 00:23:29,175

example, but like, when I was a.

 

418

00:23:29,830 --> 00:23:35,409

The magic of transformers as

a toy was suddenly every car

 

419

00:23:35,409 --> 00:23:37,090

on the road was a transformer.

 

420

00:23:37,120 --> 00:23:37,600

Right?

 

421

00:23:38,050 --> 00:23:42,550

And I think when you hear this

story about peanuts, that's

 

422

00:23:42,550 --> 00:23:45,399

true of almost every ingredient.

 

423

00:23:45,429 --> 00:23:49,540

Like most of these ingredients

didn't start as a thing that's

 

424

00:23:49,689 --> 00:23:54,159

existing all over the world, like

techniques or certain technology.

 

425

00:23:54,159 --> 00:23:56,020

They traveled at different times.

 

426

00:23:56,415 --> 00:24:01,125

I've, you know, been to Greek

restaurants with, um, friends who are

 

427

00:24:01,125 --> 00:24:05,925

Japanese and then they look at Terra

Mus and they're like, Tara is a word

 

428

00:24:05,925 --> 00:24:09,375

we use to describe Cadro in Japan.

 

429

00:24:09,375 --> 00:24:15,675

Or, so there's these kind of links

that are, I mean, I guess we all think.

 

430

00:24:16,165 --> 00:24:18,534

The world is mixing for

the first time, right?

 

431

00:24:18,534 --> 00:24:21,534

We think the internet is like

now we're finally mixing.

 

432

00:24:21,534 --> 00:24:27,354

But the reality is there's been all these

forces driving cultures together, creating

 

433

00:24:27,354 --> 00:24:32,034

these communications, all these things,

and something even as simple as tomatoes,

 

434

00:24:32,034 --> 00:24:37,915

which we associate with Italian food,

only showed up in Italy 500 years ago.

 

435

00:24:38,274 --> 00:24:44,995

So when you know that that's true of

all the food you encounter, it, it.

 

436

00:24:45,375 --> 00:24:49,635

Take something that's just a fixed moment

of you're eating a thing and spreads

 

437

00:24:49,635 --> 00:24:55,935

it throughout history, time and culture

and space in a way that I think changes

 

438

00:24:55,935 --> 00:24:57,645

the way you view everything you eat.

 

439

00:24:57,645 --> 00:25:01,995

Yeah, and that's, that's what really

blew my mind about that restaurant.

 

440

00:25:02,325 --> 00:25:07,845

You think about how, what these cultures

share, why they share it, the systems

 

441

00:25:07,845 --> 00:25:13,425

good and bad, that led to that mixing and.

 

442

00:25:13,830 --> 00:25:18,510

It actually gets you to understand

how things work in the world.

 

443

00:25:18,750 --> 00:25:22,740

Marc Preston: As the executive producer,

do you go, you know, you have the luxury

 

444

00:25:22,740 --> 00:25:26,160

of maybe staying in an office, but do

you travel for, for every show shoot?

 

445

00:25:26,160 --> 00:25:28,260

Are you able to kind

of go to the location?

 

446

00:25:28,890 --> 00:25:31,890

Danny O'Malley: Um, I travel

for the ones I direct and

 

447

00:25:31,890 --> 00:25:33,780

then some additional episodes.

 

448

00:25:33,780 --> 00:25:40,265

But my big role is how the stories come

together in post and how to really COHEs.

 

449

00:25:41,280 --> 00:25:42,000

Is that a word?

 

450

00:25:42,450 --> 00:25:43,590

Um, to bring We're gonna make it

 

451

00:25:43,590 --> 00:25:43,830

Marc Preston: one,

 

452

00:25:44,100 --> 00:25:44,550

Danny O'Malley: yeah.

 

453

00:25:44,550 --> 00:25:44,560

Yeah.

 

454

00:25:44,940 --> 00:25:50,820

To, to bring each chef story into the

fold and figure out what's powerful

 

455

00:25:50,820 --> 00:25:56,430

about it and work so that strengths

of the chef and the strengths of the

 

456

00:25:56,430 --> 00:26:00,705

show work with each other to make

the biggest impact on the audience.

 

457

00:26:01,430 --> 00:26:04,395

Marc Preston: In, in

terms of, um, traveling.

 

458

00:26:04,485 --> 00:26:06,315

'cause like I mentioned, my

daughter was in Barcelona.

 

459

00:26:06,315 --> 00:26:07,665

I've always wanted to go to Spain.

 

460

00:26:07,815 --> 00:26:08,205

Always.

 

461

00:26:08,415 --> 00:26:12,825

To me Spain is like the eating the,

the place I want to go eat, you know?

 

462

00:26:12,825 --> 00:26:12,915

Mm-hmm.

 

463

00:26:13,155 --> 00:26:15,885

But what, what culture, what country

have you traveled to that you're like,

 

464

00:26:15,885 --> 00:26:18,495

oh, this is, this is exciting for me.

 

465

00:26:18,795 --> 00:26:23,835

Danny O'Malley: I'm obsessed

with Chinese food and I've

 

466

00:26:23,895 --> 00:26:26,175

traveled not for Chef's Table.

 

467

00:26:26,175 --> 00:26:29,475

I've, I've been to London

and had gee wrong ways.

 

468

00:26:29,475 --> 00:26:29,535

Uh.

 

469

00:26:30,794 --> 00:26:33,465

Food and she was on our noodle season.

 

470

00:26:33,585 --> 00:26:37,875

But I've traveled to China for

weddings and for other films,

 

471

00:26:38,445 --> 00:26:40,155

and I can't get enough of it.

 

472

00:26:40,485 --> 00:26:45,465

Um, when I eat in LA San Gabriel

Valley, going for Chinese food

 

473

00:26:45,465 --> 00:26:47,774

is my favorite thing to do.

 

474

00:26:47,774 --> 00:26:51,764

Above all the fancy

options above all of it.

 

475

00:26:52,274 --> 00:26:53,925

And then when I cook at home.

 

476

00:26:54,375 --> 00:26:59,504

During the pandemic, I just went through

all of fuchsia dunlap's cookbooks and

 

477

00:26:59,504 --> 00:27:04,544

I've gotten more Chinese cookbooks and

I'm just, it's what I like to cook.

 

478

00:27:04,544 --> 00:27:10,995

It's what I like to eat, and it's

a fascinating place to travel to.

 

479

00:27:11,054 --> 00:27:17,294

And there's, I mean, you live and die

a thousand lifetimes and not cover.

 

480

00:27:17,804 --> 00:27:19,064

Marc Preston: Well, Dan

would talk about that.

 

481

00:27:19,094 --> 00:27:20,625

You know, he said you could travel here.

 

482

00:27:20,719 --> 00:27:24,645

I, I forgot, I'm paraphrasing a little

bit, but like, just, you could just travel

 

483

00:27:24,645 --> 00:27:28,485

nonstop around China and you are still

only gonna hit the tip of the iceberg.

 

484

00:27:28,574 --> 00:27:32,054

You know, you're not gonna

experience at all your experience.

 

485

00:27:32,054 --> 00:27:33,195

You've covered a lot of ground.

 

486

00:27:33,195 --> 00:27:35,655

You've, you've, you've

interacted a lot of great chefs.

 

487

00:27:35,985 --> 00:27:38,715

Is there anybody out there who you've,

who you've wanted to check out?

 

488

00:27:39,480 --> 00:27:44,070

You know, firsthand their work and

try their food and experience what

 

489

00:27:44,070 --> 00:27:45,270

their whole thing's all about.

 

490

00:27:45,270 --> 00:27:47,100

Is there anybody out there

you still wanna check out?

 

491

00:27:47,370 --> 00:27:52,350

Danny O'Malley: I mean, not a person

specifically, but I think the one thing

 

492

00:27:52,350 --> 00:27:57,120

I think about all the time with our show

every season, I'm like, how can we do it?

 

493

00:27:57,240 --> 00:28:02,550

Is we haven't done an episode

in Africa and there is so

 

494

00:28:02,550 --> 00:28:04,530

much going on in that place.

 

495

00:28:04,560 --> 00:28:06,240

There's so much history.

 

496

00:28:06,764 --> 00:28:12,915

There's so much conflict, there's so

much joy, there's so much raw human

 

497

00:28:12,915 --> 00:28:19,485

life and it's just, you know, our

New York episode in this season with

 

498

00:28:19,485 --> 00:28:24,014

Kwame was the closest we came, but

budgetarily, we couldn't make it there.

 

499

00:28:24,225 --> 00:28:32,325

It's just really this big gaping white

whale in my mind of just like if we're

 

500

00:28:32,325 --> 00:28:34,695

trying to make a show that represents.

 

501

00:28:35,460 --> 00:28:44,310

This, the values and the cultures coded

in food and the people who fight to

 

502

00:28:44,340 --> 00:28:46,500

make those known and to share them.

 

503

00:28:46,830 --> 00:28:53,790

That is the, um, that's the thing that's

just always sit in my head that I, I

 

504

00:28:53,790 --> 00:28:57,510

gotta go, we gotta make it happen, and

I don't know how we're gonna do it.

 

505

00:28:57,600 --> 00:28:59,250

And I don't know who the shifts are.

 

506

00:28:59,805 --> 00:29:01,785

Marc Preston: When you look at

food programming that's out there

 

507

00:29:01,785 --> 00:29:05,625

right now, the culinary stuff,

what is missing and what should

 

508

00:29:05,625 --> 00:29:07,185

be out there more in your mind?

 

509

00:29:07,215 --> 00:29:10,725

Because a lot of it's this competition

and it wouldn't be out there unless

 

510

00:29:10,725 --> 00:29:14,085

I had an audience and I get that,

but I, I kind of miss the, just

 

511

00:29:14,085 --> 00:29:15,465

sitting down, how do you cook a thing?

 

512

00:29:15,465 --> 00:29:17,655

Or maybe let's go travel

somewhere and see it, you know?

 

513

00:29:17,655 --> 00:29:19,695

That's kind of what I miss

and I think we need more of.

 

514

00:29:19,845 --> 00:29:23,985

Danny O'Malley: So to me, I think

we're probably at a time where

 

515

00:29:23,985 --> 00:29:25,545

we have the least amount of.

 

516

00:29:26,775 --> 00:29:30,975

Gaps in the food programming

space, but you need to kind

 

517

00:29:30,975 --> 00:29:32,775

of expand beyond television.

 

518

00:29:32,805 --> 00:29:37,305

'cause I think the how-tos you're

talking about, I think YouTube

 

519

00:29:37,305 --> 00:29:39,135

is the place people go for that.

 

520

00:29:39,225 --> 00:29:44,775

It's about finding a trusted person and

forming a relationship with that person.

 

521

00:29:44,775 --> 00:29:49,215

And they show you how to do the thing

is one way people access it, which.

 

522

00:29:49,485 --> 00:29:54,345

YouTube is stealing that format from

cable because it's kind of a place

 

523

00:29:54,345 --> 00:29:55,905

where that resonates even more.

 

524

00:29:56,205 --> 00:30:01,185

Um, so in my mind you have that,

you have waves of influencers going

 

525

00:30:01,185 --> 00:30:05,085

into these restaurants and creating

content that steers people to the

 

526

00:30:05,085 --> 00:30:06,795

restaurants and keeps it going.

 

527

00:30:07,305 --> 00:30:08,175

You have.

 

528

00:30:08,534 --> 00:30:12,284

Shows that get into the cultural

aspects, you have shows that are the

 

529

00:30:12,284 --> 00:30:14,235

ones you turn off your brains for.

 

530

00:30:14,745 --> 00:30:20,385

And our show is one where I personally

like this is what I look for in anything

 

531

00:30:20,385 --> 00:30:26,145

I watch, which is just something where

they are character stories first.

 

532

00:30:26,175 --> 00:30:31,695

'cause in my mind, film, visual

storytelling is an emotional medium.

 

533

00:30:31,695 --> 00:30:34,365

The stuff I remember

I care about the most.

 

534

00:30:34,784 --> 00:30:39,195

Is always character driven stories

that make an emotional impact

 

535

00:30:39,195 --> 00:30:42,825

on me, even if it's a comedy,

it's making an emotional impact.

 

536

00:30:42,825 --> 00:30:50,325

And in my mind, we kind of filled out that

space and gave this category, which was

 

537

00:30:50,325 --> 00:30:52,710

kind of subjugated to smaller visions.

 

538

00:30:53,730 --> 00:30:57,750

A proper treatment where we were

like, this is deserving of the

 

539

00:30:57,750 --> 00:31:01,890

care that you would give any

other story in a scripted film.

 

540

00:31:02,220 --> 00:31:07,860

What that did was it then made it

obvious that chefs and food stories

 

541

00:31:07,860 --> 00:31:12,480

were something that people would buy

into, and now you're seeing shows like

 

542

00:31:12,480 --> 00:31:16,950

The Bear who are taking it to like an

elevated place in the scripted world.

 

543

00:31:16,950 --> 00:31:21,180

You see comedies like

John Favas, chef and.

 

544

00:31:21,855 --> 00:31:26,925

A lot of different ways it's

filled out since Chef's Table.

 

545

00:31:26,925 --> 00:31:30,105

And I think going back to one of

your earlier questions, that's

 

546

00:31:30,105 --> 00:31:36,615

one of the things I'm most proud

of is the show made it so that

 

547

00:31:36,615 --> 00:31:40,905

the entertainment world rethought

their bias on chefs and you know.

 

548

00:31:42,240 --> 00:31:45,629

Before our show, it was either

the charismatic person telling you

 

549

00:31:45,629 --> 00:31:50,520

how to cook a thing on tv, Anthony

Bourdain, traveling the world or the

 

550

00:31:50,520 --> 00:31:52,770

anonymous person in your restaurant.

 

551

00:31:52,770 --> 00:31:56,490

And I think now when people have

great food, there's more of a

 

552

00:31:56,490 --> 00:32:00,149

question of who made this food

and why did they make this food?

 

553

00:32:00,149 --> 00:32:01,770

Where does this food come from?

 

554

00:32:01,770 --> 00:32:02,550

And I think.

 

555

00:32:03,000 --> 00:32:08,010

That used to only exist in the fine dining

space and now that's become a standard

 

556

00:32:08,010 --> 00:32:15,330

procedure for everyone, and I think the

show has given chefs a bit of a roadmap.

 

557

00:32:15,990 --> 00:32:20,610

Of how to interpret their personal

experience through their food.

 

558

00:32:20,880 --> 00:32:23,790

Because you can see all these

different ways people from

 

559

00:32:23,790 --> 00:32:25,260

different cultures have done it.

 

560

00:32:25,500 --> 00:32:28,650

Some have done it with a lot of

resources, some have done it with none.

 

561

00:32:29,190 --> 00:32:33,930

That's the thing I'm most

adamant about is just the food

 

562

00:32:33,930 --> 00:32:36,630

world is where we code culture.

 

563

00:32:36,690 --> 00:32:40,620

There's so much drama and history in

it, and it's so fundamental to who we

 

564

00:32:40,620 --> 00:32:43,020

are that it deserves all the treatments.

 

565

00:32:43,665 --> 00:32:45,915

So I think it's filled out a lot.

 

566

00:32:45,915 --> 00:32:48,165

I'm excited to be surprised by more.

 

567

00:32:48,165 --> 00:32:49,875

I did not see the bear coming.

 

568

00:32:49,965 --> 00:32:52,905

I was not convinced that a show

like that could be possible.

 

569

00:32:52,905 --> 00:32:56,625

So I'm excited that people are

dreaming and pushing further.

 

570

00:33:03,705 --> 00:33:05,865

Marc Preston: I always do

my seven questions and the

 

571

00:33:05,865 --> 00:33:08,025

first one custom made for you.

 

572

00:33:08,264 --> 00:33:09,615

What is your favorite comfort food?

 

573

00:33:10,860 --> 00:33:13,080

It's gotta be deep dish pizza

 

574

00:33:14,010 --> 00:33:15,600

Danny O'Malley: or Mao tofu.

 

575

00:33:15,960 --> 00:33:17,040

Marc Preston: That's my jam right there.

 

576

00:33:17,040 --> 00:33:20,580

That is above and beyond just

regular standard Chinese food fair.

 

577

00:33:20,580 --> 00:33:22,169

Like Mao tofu is my jam.

 

578

00:33:22,169 --> 00:33:22,740

Love that.

 

579

00:33:22,889 --> 00:33:23,970

And I love the fact Bourdain.

 

580

00:33:23,970 --> 00:33:24,450

Love that too.

 

581

00:33:24,870 --> 00:33:28,290

Um, uh, the next question, if you're gonna

sit down, you're gonna have coffee, spend

 

582

00:33:28,290 --> 00:33:31,800

a few hours talking story, and you're

gonna have, uh, you're gonna sit down

 

583

00:33:31,800 --> 00:33:33,330

with three people, you and three people.

 

584

00:33:33,389 --> 00:33:37,350

Who would those three people be living,

uh, or not, uh, that you'd like to sit

 

585

00:33:37,350 --> 00:33:38,610

down and just have an afternoon with?

 

586

00:33:39,885 --> 00:33:41,655

So that would be

 

587

00:33:42,045 --> 00:33:45,045

Danny O'Malley: Kurt

Gantt, Steven Spielberg.

 

588

00:33:46,245 --> 00:33:52,365

And then there's a guy who I think is

wrote the best book on screenwriting ever.

 

589

00:33:52,365 --> 00:33:55,485

It's called Invisible Link,

and his name's Brian McDonald.

 

590

00:33:56,595 --> 00:34:00,940

Um, those three people are

the people who I think.

 

591

00:34:01,920 --> 00:34:06,150

I'll kind of bring different

angles on it, but do work.

 

592

00:34:06,150 --> 00:34:12,030

That always resonates with me strongly,

so I'd like to understand more from them.

 

593

00:34:12,720 --> 00:34:13,470

Marc Preston: Uh, next question.

 

594

00:34:13,470 --> 00:34:16,560

When you were a young guy, who

was your first celebrity crush?

 

595

00:34:18,150 --> 00:34:18,870

Um,

 

596

00:34:19,679 --> 00:34:21,659

Danny O'Malley: so this is a funny one.

 

597

00:34:21,870 --> 00:34:25,170

Uh, well, there's probably

like, kind of two answers.

 

598

00:34:25,199 --> 00:34:27,115

When I was a kid, uh, like.

 

599

00:34:27,840 --> 00:34:31,500

Second grade, I had a crush on

Cindy Crawford, but it was because

 

600

00:34:31,500 --> 00:34:33,780

she was just the swimsuit model.

 

601

00:34:33,780 --> 00:34:37,740

But like as I got older in

the eighth grade, I remember

 

602

00:34:37,740 --> 00:34:39,420

I had a crush on Francis.

 

603

00:34:40,245 --> 00:34:43,790

McDermott in Fargo, which

is a very weird crush.

 

604

00:34:44,130 --> 00:34:45,824

Marc Preston: That's a

very eclectic choice.

 

605

00:34:45,824 --> 00:34:46,665

I'm, I'm digging that.

 

606

00:34:46,725 --> 00:34:48,255

I'm digging that now.

 

607

00:34:48,435 --> 00:34:51,464

The next question, if you're gonna be

living on an island whole year, beautiful

 

608

00:34:51,464 --> 00:34:54,554

exotic island, somewhere you want to

be, but they don't have streaming.

 

609

00:34:54,554 --> 00:34:58,995

So if you wanna listen to music, you

gotta bring one CD and you wanna listen,

 

610

00:34:59,009 --> 00:35:00,944

uh, watch a movie over and over again.

 

611

00:35:01,035 --> 00:35:01,995

Gotta bring a DVD.

 

612

00:35:01,995 --> 00:35:05,355

What's that one CD and that

1D VD you're bringing to the

 

613

00:35:05,355 --> 00:35:06,645

island for that whole year.

 

614

00:35:06,645 --> 00:35:06,705

Oh.

 

615

00:35:08,670 --> 00:35:13,920

Danny O'Malley: I think for CD it

might be melancholy and the infinite

 

616

00:35:13,920 --> 00:35:16,200

sadness by smashing pumpkins.

 

617

00:35:16,680 --> 00:35:19,860

I mean, it's a double disc,

so I'm cheating, but also,

 

618

00:35:20,190 --> 00:35:21,690

Marc Preston: no, hey,

box sets are good, man.

 

619

00:35:21,690 --> 00:35:22,950

That's, that's it's practical.

 

620

00:35:22,950 --> 00:35:23,490

Yeah.

 

621

00:35:23,490 --> 00:35:23,500

Yeah.

 

622

00:35:23,500 --> 00:35:26,610

Danny O'Malley: But it also

has the greatest range.

 

623

00:35:26,640 --> 00:35:30,660

You know, you have songs that are hym

and an acoustic guitar recording on a,

 

624

00:35:30,720 --> 00:35:33,040

like a demo, and it's followed up by the.

 

625

00:35:34,365 --> 00:35:41,985

Seven minute Epic Rock song that just

starts hard and ends hard, and then movie.

 

626

00:35:43,515 --> 00:35:46,935

I mean, jaws might be the

most re watchable movie.

 

627

00:35:46,935 --> 00:35:50,235

I don't know if it's a smart choice

when you're on an island, though,

 

628

00:35:50,444 --> 00:35:53,355

Marc Preston: hey, at least it's, it's

a reminder to keep your, uh, awareness

 

629

00:35:53,355 --> 00:35:54,495

when you get close to the water.

 

630

00:35:54,855 --> 00:35:58,755

Now, the next question I got for you is

if from stem to stern time you get up to

 

631

00:35:58,755 --> 00:36:03,735

the time you go to bed, what for you would

be the def definition of a perfect day?

 

632

00:36:04,725 --> 00:36:08,565

Danny O'Malley: Um, yeah, I mean,

morning hike in Griffith Park.

 

633

00:36:09,075 --> 00:36:11,205

Get up above the city before.

 

634

00:36:11,984 --> 00:36:18,825

It's, uh, before everyone else has

go for a breakfast burrito at tacos

 

635

00:36:18,825 --> 00:36:21,285

via Corona and at Water Village.

 

636

00:36:21,734 --> 00:36:30,314

From there, I think it would be great

to play music, like play with a band,

 

637

00:36:30,555 --> 00:36:36,734

something where we just do practice

for a while and or record something.

 

638

00:36:37,455 --> 00:36:42,405

And then I think ending with

a meal with a bunch of people

 

639

00:36:42,405 --> 00:36:44,265

you really love and care about.

 

640

00:36:44,985 --> 00:36:48,915

If you get all that stuff in your

day, you don't need anything else.

 

641

00:36:49,185 --> 00:36:49,965

Marc Preston: Well, I mean, I agree.

 

642

00:36:50,115 --> 00:36:52,995

Being able to sit down with people

like that is a luxury these days.

 

643

00:36:52,995 --> 00:36:55,365

You know, we can get people together

and have nice evening like that.

 

644

00:36:55,365 --> 00:36:56,085

I, I miss that.

 

645

00:36:56,085 --> 00:36:57,825

I don't get to do it

as often as I used to.

 

646

00:36:58,515 --> 00:37:01,065

If you weren't doing this for a

living, if this wasn't an option

 

647

00:37:01,065 --> 00:37:04,215

for you, what would be the other

choice that would bring you joy?

 

648

00:37:04,275 --> 00:37:06,705

Like, I could do this thing and

I, that would make me happy.

 

649

00:37:07,200 --> 00:37:11,730

Danny O'Malley: I mean, when I

started out, my two paths were either

 

650

00:37:11,730 --> 00:37:16,320

trying to be in a band or make films,

and I was better at making films.

 

651

00:37:16,320 --> 00:37:19,890

So, uh, I, I don't know

that that would work out.

 

652

00:37:19,890 --> 00:37:24,450

But I, I've also thought, because

I've gotten very good at telling

 

653

00:37:24,450 --> 00:37:29,280

food stories, I've gone on some

trips to wineries where I really.

 

654

00:37:29,595 --> 00:37:31,004

Despise the stories.

 

655

00:37:31,004 --> 00:37:36,345

They say tell, because it feels

like I actually hate this wine more.

 

656

00:37:36,390 --> 00:37:40,484

The, the like story about the

owners just makes me dislike them.

 

657

00:37:40,575 --> 00:37:46,064

And, uh, I feel like I could go into

business punching up stories for wineries

 

658

00:37:46,064 --> 00:37:48,674

to get them to move more product.

 

659

00:37:49,154 --> 00:37:50,535

Marc Preston: The last

question I got for you.

 

660

00:37:50,540 --> 00:37:53,325

If, if you got a DeLorean, you're gonna

jump in, you're gonna go back in time.

 

661

00:37:53,325 --> 00:37:56,685

You were, you're 16 years old, you

got a piece of advice, you got a

 

662

00:37:56,685 --> 00:37:57,835

couple minutes with yourself, like.

 

663

00:37:58,040 --> 00:38:00,470

To make that moment in your life

better or maybe it gets you on

 

664

00:38:00,470 --> 00:38:01,610

a little bit different path.

 

665

00:38:02,060 --> 00:38:04,520

What's that piece of

advice to 16-year-old you,

 

666

00:38:05,180 --> 00:38:07,670

Danny O'Malley: uh, run at

the things you're afraid of?

 

667

00:38:08,120 --> 00:38:13,940

'cause I think there, you know, I was

someone who was not very, I was very.

 

668

00:38:14,580 --> 00:38:15,450

Introverted.

 

669

00:38:15,630 --> 00:38:17,940

I didn't like the idea

that I had to pitch.

 

670

00:38:17,940 --> 00:38:20,940

I didn't like the idea that I

had to network in this industry.

 

671

00:38:20,940 --> 00:38:23,850

I just thought if I got really

good at storytelling, that

 

672

00:38:23,850 --> 00:38:25,410

would be the whole ball game.

 

673

00:38:25,770 --> 00:38:31,200

And fast forward like 15 years of my

career, suddenly I am raising money

 

674

00:38:31,200 --> 00:38:33,900

for a movie no one's asking for.

 

675

00:38:34,110 --> 00:38:35,760

And you have to pitch.

 

676

00:38:35,760 --> 00:38:37,290

You have to believe in yourself.

 

677

00:38:37,290 --> 00:38:40,005

If you want someone to give you

a million dollars, you need.

 

678

00:38:41,220 --> 00:38:44,940

To believe in yourself so much that

they will believe in you, and you

 

679

00:38:44,940 --> 00:38:47,220

need a dream to believe in too.

 

680

00:38:47,520 --> 00:38:48,150

So, and you gotta be able

 

681

00:38:48,150 --> 00:38:50,700

Marc Preston: to tell the story, you

know, and it's, you know, that's, that's

 

682

00:38:50,700 --> 00:38:53,670

your, that's, that's your jam right

there is telling stories, you know?

 

683

00:38:53,880 --> 00:38:54,150

Yeah.

 

684

00:38:54,300 --> 00:38:57,270

To me, you're living the culinary

dream and I'm, I'm quite envious,

 

685

00:38:57,270 --> 00:39:01,260

uh, that you get to that you've even

been to a Yeah, I've been wonderful.

 

686

00:39:01,260 --> 00:39:04,650

Danny O'Malley: Well, if you ever

end up in LA we'll, we will find

 

687

00:39:04,890 --> 00:39:06,660

an excuse to go get some food.

 

688

00:39:06,765 --> 00:39:10,515

And I think the finish that last

thing on the time travel question.

 

689

00:39:10,725 --> 00:39:14,475

And the, the reason why I say

that is because the things

 

690

00:39:14,475 --> 00:39:16,845

you fear come for you anyway.

 

691

00:39:17,265 --> 00:39:23,085

And they'll either come for you when

you've tried everything to avoid them,

 

692

00:39:23,205 --> 00:39:25,185

or you will face them right away.

 

693

00:39:25,335 --> 00:39:28,875

And there's no reason to lose

the time because you're afraid or

 

694

00:39:28,875 --> 00:39:30,404

think you're not good at something.

 

695

00:39:30,404 --> 00:39:32,025

Find out how to get good at it.

 

696

00:39:32,145 --> 00:39:33,855

You can get good at it.

 

697

00:39:33,855 --> 00:39:33,944

And.

 

698

00:39:35,430 --> 00:39:41,070

Just go, go, go, because you

will always feel like there's

 

699

00:39:41,070 --> 00:39:42,420

more you could have done.

 

700

00:39:42,630 --> 00:39:49,170

You'll always have that room to grow,

to get better and all those things.

 

701

00:39:49,170 --> 00:39:53,010

So trust that you're not perfect yet,

and you need to run at the things

 

702

00:39:53,010 --> 00:39:55,410

you're bad at if you can't draw hands.

 

703

00:39:55,770 --> 00:40:00,240

Sit down, draw a hundred hands, you

know, that's how you learn to do it.

 

704

00:40:02,370 --> 00:40:03,390

Marc Preston: Alright, there you go.

 

705

00:40:03,390 --> 00:40:07,319

Danny O'Malley, uh, really

enjoyed sitting down talking food.

 

706

00:40:07,379 --> 00:40:11,310

Uh, and I made myself thoroughly hungry

in the process here, but, uh, really

 

707

00:40:11,310 --> 00:40:14,700

enjoyed sitting down with him and,

uh, talking a little bit of story,

 

708

00:40:15,000 --> 00:40:19,799

someone with a, uh, Grammy, uh, James

Beard and now an Emmy nomination for

 

709

00:40:19,799 --> 00:40:22,049

Chef's Table, which you can check out.

 

710

00:40:22,075 --> 00:40:25,555

Right now on Netflix, uh, really

enjoyed sitting down with Danny.

 

711

00:40:25,645 --> 00:40:27,984

Uh, had a blast and now

I'm thoroughly hungry.

 

712

00:40:28,044 --> 00:40:29,365

Alright, so I'm gonna get on out of here.

 

713

00:40:29,365 --> 00:40:30,294

But, uh, do me a favor.

 

714

00:40:30,294 --> 00:40:34,645

Don't forget to go to your podcast app,

follow story and craft, get notified

 

715

00:40:34,645 --> 00:40:36,085

every time there's a new episode.

 

716

00:40:36,145 --> 00:40:39,895

Leave a review, leave stars rate,

and all that kind of good stuff.

 

717

00:40:39,895 --> 00:40:41,515

Helps people to find the show.

 

718

00:40:41,575 --> 00:40:44,365

Uh, and everything you could

possibly wanna know about the show

 

719

00:40:44,365 --> 00:40:47,875

is at story and craft pod.com.

 

720

00:40:47,964 --> 00:40:51,205

Past guests, uh, you can shoot

me a note if you so desire.

 

721

00:40:51,440 --> 00:40:53,120

I'm gonna get on outta

here, get something to eat.

 

722

00:40:53,180 --> 00:40:54,920

'cause uh, I'm hungry now.

 

723

00:40:55,100 --> 00:40:58,730

As you can probably imagine, uh,

you go have yourself a great rest of

 

724

00:40:58,730 --> 00:41:02,570

your day, uh, week, weekend, whatever

you got going on, as I always say.

 

725

00:41:02,720 --> 00:41:03,200

Thank you.

 

726

00:41:03,440 --> 00:41:06,440

Thank you for, uh, making what

I got going on here, part of

 

727

00:41:06,440 --> 00:41:07,385

whatever you've got going on.

 

728

00:41:07,935 --> 00:41:09,015

And we'll get together soon.

 

729

00:41:09,194 --> 00:41:11,745

Talk to you in a few days,

right here on Story and Craft.

 

730

00:41:11,895 --> 00:41:14,625

Announcer: That's it for this

episode of Story and Craft.

 

731

00:41:14,685 --> 00:41:17,115

Join Marc next week for more conversation.

 

732

00:41:17,325 --> 00:41:21,525

Right here on Story and Craft

Story and Craft is a presentation

 

733

00:41:21,585 --> 00:41:23,025

of Marc Preston Production's.

 

734

00:41:23,055 --> 00:41:25,875

LLC Executive Producer is.

 

735

00:41:26,110 --> 00:41:29,530

Preston Associate Producer

is Zachary Holden.

 

736

00:41:29,860 --> 00:41:33,400

Please rate and review story

and craft on Apple Podcasts.

 

737

00:41:33,460 --> 00:41:37,660

Don't forget to subscribe to the

show on Apple Podcasts, Spotify,

 

738

00:41:37,810 --> 00:41:39,250

or your favorite podcast app.

 

739

00:41:39,610 --> 00:41:42,580

You can subscribe to show

updates, and stay in the know.

 

740

00:41:42,700 --> 00:41:46,840

Just head to story and craft pod.com

and sign up for the newsletter.

 

741

00:41:47,410 --> 00:41:48,310

I'm Emma Dylan.

 

742

00:41:48,580 --> 00:41:49,510

See you next time.

 

743

00:41:49,690 --> 00:41:52,120

And remember, keep telling your story.